Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - HoosierBrew

Pages: 1 ... 15 16 [17] 18 19 ... 862
241
General Homebrew Discussion / Re: Do you know what day this is?
« on: September 07, 2017, 09:33:45 PM »
No doubt, long damn day. Cheers to the ancient Sumerians!

242
Yeast and Fermentation / Re: Imperial Rustic
« on: September 07, 2017, 07:33:36 PM »
I may be down the wrong path here, but my experience with 3726 (Blaugies), which should be the same as Rustic, is that fermented fairly warm (83-90F) will produce elevated esters.  Now, I'm sure this is somewhat dependent on overall recipe composition, but even a simple lager-like recipe produces the classic fruity, bubblegum esters with present-but-subdued phenolics very quickly.  And by "very quickly" I mean like 4-5 days.  I generally ferment 3726 at 85-90F (depending on recipe formulation) and am kegging on day 2-5, after which it is either (previously) force carbed or (now) keg conditioned/spunded until proper pressure, and the overall yeast characteristics are very apparent in these beers.  The only time I've found a subdued yeast character was with a cool (for 3726) ferment in the low 70s.

I also have a few bottles of a simple, average saison I brewed 12 months ago.  At the time it was as I described above, but now it's just lack luster.  Most of the estery character has faded to a level too low to truly be considered a "saison" (at least in my book).

This is just the experiences I've had with 3726 and I can see it differs from other experiences.
That's homebrewing :D

Not at all...  Looks like I wasn't clear and my rant about aging was misplaced  ;D but I tried to say Blaugies does not need aging> "Blaugies doesn't really need it".  I totally agree with your findings and the quick turn time is one big reason I love this yeast. 


Agreed

243
Beer Recipes / Re: Brown ale.
« on: September 07, 2017, 04:42:23 PM »
Yeah, I agree that the chocolate is pretty negligible in brown. I was more saying that, in general, a higher pH softens roast character IMO. Obviously not too much roast here. I just like mine at 5.5 a little better.

In general, I agree with you on both points!


:)

244
Beer Recipes / Re: Brown ale.
« on: September 07, 2017, 04:23:58 PM »
Yeah, I agree that the chocolate is pretty negligible in brown. I was more saying that, in general, a higher pH softens roast character IMO. Obviously not too much roast here. I just like mine at 5.5 a little better.

245
Beer Recipes / Re: Brown ale.
« on: September 07, 2017, 12:13:40 PM »
I'm with Denny on the 5.3 choice for a brown ale, hoppy or otherwise. The only time I like an increased pH is when I want to enhance the perception of roast character in something like a stout or porter. Most other ales fall in the 5.3-5.4 range, and I'm finding myself enjoying the ones on the lower side of that range better.


Personally, I feel a higher pH softens and rounds out roast character in my beers, as opposed to enhancing it. I get more of a sharp, acrid thing from roast malts at low pH. Regardless, we're just talking about a moderate chocolate addition in a brown ale anyway, so the pH wouldn't be as big an issue either way.

246
Ingredients / Re: Pilsner Mail for an IPA?
« on: September 06, 2017, 04:04:22 PM »
Sure you can. Done it several times. I normally use Crystal 40 in AIPA, but a little Carahell mixed in is nice as well. Good luck!

247
General Homebrew Discussion / Re: Pics of recent brews?
« on: September 06, 2017, 12:48:22 AM »
My new Marzen. Gotta be best one ever. My Ofest party is a week from today, so I have to stay out of it (and its other new German counterparts).



Man does that look good. Need to try Barke.


Sent from my iPhone using Tapatalk


Thanks. It's a good one.

248
Ingredients / Re: Brewtan B availability
« on: September 05, 2017, 09:15:38 PM »
Good news, thanks.

249
Kegging and Bottling / Re: best kegerators under $500?
« on: September 05, 2017, 05:12:35 PM »
The Danby kegerator from Costco is hard to beat at that price point.

250
General Homebrew Discussion / Re: Pics of recent brews?
« on: September 04, 2017, 02:20:03 AM »
German Pils. 72 Barke Pils/25 Pale Ale/3 Carahell.  1.046 OG, 32 IBU, all Mittelfrueh. 



Looks great.

I am curious about getting the foam to rise above the glass. Does that happen naturally? How do you do that?


Thanks. We'll, it's twofold. Pouring down the center releases all the foam potential in the beer. Also, takes longer -sometimes 5 minutes to get a half liter pour. IMO also releases more aromas.

Regardless, I'm kinda OCD about foam quality and do what I can process-wise to maximize it. The rest at 162F, more gentle boil (I evaporate around 8% now compared to my old 15%-ish), and spunding all help me get thick foam that lasts to the end of the glass.

251
General Homebrew Discussion / Re: Pics of recent brews?
« on: September 03, 2017, 09:30:13 PM »
German Pils. 72 Barke Pils/25 Pale Ale/3 Carahell.  1.046 OG, 32 IBU, all Mittelfrueh. 



252
General Homebrew Discussion / Re: Pics of recent brews?
« on: September 03, 2017, 07:36:29 PM »
Looks great Denny, and that pils malt sounds great!

253
General Homebrew Discussion / Re: Pics of recent brews?
« on: September 03, 2017, 03:45:09 PM »
Thanks, JT.
I keep logging back in to take a peak at it.  Any specifics you want to share?  My next two brews are already lined up and American as apple pie, but after that I'm going German again. 

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."




Always happy to share:

OG 1.056
FG 1.010
IBU - 24 HM @ 60

51% Barke Munich
30% Barke Vienna
10% Barke Pils
4.5% Caramunich II
4.5% Melanioden

WY 2206/48F throughout


Edit - For a lager, it's a somewhat busy grist. It really works.
Thanks! Does you LHBS carry Barke or are you ordering it in from somewhere?

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."




No, but they order it for me by the bag. Just superb malts, and really foam +, too.

254
General Homebrew Discussion / Re: Pics of recent brews?
« on: September 03, 2017, 03:27:51 PM »
Thanks, JT.
I keep logging back in to take a peak at it.  Any specifics you want to share?  My next two brews are already lined up and American as apple pie, but after that I'm going German again. 

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."




Always happy to share:

OG 1.056
FG 1.010
IBU - 24 HM @ 60

51% Barke Munich
30% Barke Vienna
10% Barke Pils
4.5% Caramunich II
4.5% Melanioden

WY 2206/48F throughout


Edit - For a lager, it's a somewhat busy grist. It really works.

Edit 2 -  Also, I spunded, so I kegged after about 5 days. The ability of the active yeast to completely scavenge O2 from the keg is huge. Foam is better, and fresh malt character is preserved much longer IMO.

255
General Homebrew Discussion / Re: Pics of recent brews?
« on: September 02, 2017, 10:42:05 PM »
Thanks, JT.

Pages: 1 ... 15 16 [17] 18 19 ... 862