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Messages - HoosierBrew

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2476
The reason a swimming pool at 20 Celsius feels a hell of a lot colder than air at 20 Celsius is because the water conducts heat out of your body faster.

Exactly why the tub of water is effective at sinking excess heat from the fermenter. Look, not trying to be argumentative - if there's one theme on this forum, it's that there are multiple ways to make good beer. While more labor intensive than the zip up jacket, I'm just saying that this is a viable option for somebody on a budget (like I was when I started).

2477
General Homebrew Discussion / Re: The Hop You Hate
« on: October 17, 2015, 12:37:59 PM »
Thanks for the good advice, people! I will start avoiding Nelson Sauvin, Fuggles, Simcoe, Summit, Calypso, Belma,  El Dorado, Cluster, Admiral,  Citra, Sorachi Ace, Saaz, Mosaic, EKG, Galena, and Azacca.
And yet, I could take half that list and brew every single one of my beers happily.

Yep.

2478
Beer Recipes / Re: Suggestions on Belgian Dark Strong?
« on: October 17, 2015, 10:52:39 AM »
As far as BDSA goes, I believe you absolutely cannot do better than Herman Holtrop's recipe.  He's i a Dutch homebrew club that toured Rochefort, then had a comp to come up with a recipe.  Brewed correctly, it's almost indistinguishable from Rochefort.  http://www.homebrewtalk.com/showthread.php?t=158933

Yeah, it's a favorite of mine. Really good.

2479
Beer Recipes / Re: Suggestions on Belgian Dark Strong?
« on: October 17, 2015, 08:50:24 AM »
Asked around a bit. Apparently Special B is used in both Westmalle Dubbel and Rochefort beer. I was even told that Dingemans developed Special B specifically at the request of Rochefort.


Good info. Based on the flavor of Rochefort I can see that. Thanks !

2480
Beer Recipes / Re: Suggestions on Belgian Dark Strong?
« on: October 17, 2015, 07:37:26 AM »
FWIW, I was done with the thread until i got up and saw that special b wasn't a crystal malt anymore. All good.   ;D

2481
Beer Recipes / Re: Suggestions on Belgian Dark Strong?
« on: October 17, 2015, 07:24:57 AM »
The OP asked for suggestions is all.


Sent via Tapatalk

I agree, Derek. Nothing directed at you at all. Sharing info is awesome, but people are gonna have different experiences, which is great.  All good.

2482
The Pub / Re: Deschutes here for Beer Week
« on: October 17, 2015, 07:21:22 AM »
That's what happens when you start at 4pm and with 8+% ABV beer......ooof


Sent from my iPad using Tapatalk

Been there - ouch.  Went out last night and had a few high gravity. Doesn't take many nowadays.

2483
Yep. Using the bag is the X factor, not the air. When I used a tub of water with frozen water bottles I had fermometers stuck to the buckets, which are accurate to a couple degrees F.  The temp of the beer in the bucket was always within a couple degrees of the fermometer reading. So I added frozen bottles until the fermometer was in the range I wanted. As said, I wasn't trying to cool 20 deg F. I cooled the wort to target pitching temps and used the tub/bottles to maintain that within reason. I medaled on a lager doing this, with comments on 'clean fermentation', so I was doing something right. Don't get me wrong - I love my fridge/temp controller but it worked pretty well. I think Denny would agree - he did it for a long time.

2484
Beer Recipes / Re: Suggestions on Belgian Dark Strong?
« on: October 17, 2015, 06:31:03 AM »
Person 1 - Girls fart

Person 2 - No, girls don't fart, they toot

Person 1 - Toots are farts

Just shot coffee out my nose. Good stuff.

EDIT - I agree with Dave as well. We get to share a lot of good info, but get to brew for ourselves. I say call a fart a fart FWIW.  ;)

2485
The Pub / Re: Deschutes here for Beer Week
« on: October 17, 2015, 06:06:15 AM »
Well that didn't take long, LOL! We would make good pub crawl buddies. Im usually done by sun down.

Same here. I still have fun, just not for near as long.  ;D

2486
Beer Recipes / Re: Suggestions on Belgian Dark Strong?
« on: October 17, 2015, 05:56:07 AM »
Rochefort and Westmalle Dubbel contain caramel malts.  Special B is not even mentioned in the book.

For the record, Special B IS a dark caramel/crytal malt  :    http://www.northernbrewer.com/shop/brewing/brewing-ingredients/maillard-malts-malted-grain/caramel-crystal-cara-malt/belgian-special-b

2487
Beer Recipes / Re: Suggestions on Belgian Dark Strong?
« on: October 16, 2015, 08:12:40 PM »
Yep, no offense meant. Lots of ways to make good beers. We all have preferences. We are definitely more hung up on rules and styles here in the U.S. than the Belgians are. Cheers !


EDIT - However, based on that quote, we don't know that there's no Special B in Rochefort 8.  'Caramel malts' is pretty deliberately vague.

2488
Beer Recipes / Re: Suggestions on Belgian Dark Strong?
« on: October 16, 2015, 08:06:54 PM »
I've always been intrigued by its use. No authentic Belgian beers use it, yet it's inclusion in these styles is ubiquitous in the states.

It has always appeared to me to be a relic of a time when Dark Syrup was not readily available here.


What do you base this on exactly ? In the section of BLAM on Rochefort (p.64), it says:  "Rochefort uses the same Dingemans Pilsener and caramel malts throughout, with the gravity of the 8 and 10 boosted by grain as well as sugar". I see no mention of types of caramel malts used or frowned upon. And I see Rochefort as the king of dark Belgians.

2489
All Grain Brewing / Re: Distilled Water, salt additions and PH
« on: October 16, 2015, 07:36:55 PM »
Hilarious !  I remember those days - Charlie P's book and lots of clueless ambition.   ;D

2490
Beer Recipes / Re: Suggestions on Belgian Dark Strong?
« on: October 16, 2015, 07:31:53 PM »
Steer clear of Special B (Just my opinion). I think people confuse its contribution with that of the dark syrups. I get unpleasant roast flavors from it.

I use a mixed base (Pils, Pale and Munich). I like CaraMunich as well as the CSI syrups. I also like Turbinado and muscovado. You really don't need many specialty malts. I usually stick with CaraMunich and Aromatic.


To each his own, but I disagree on special b. I don't use it in the place of dark candi syrups, I use it along side in dubbel and quad. I get dark fruit, raisin and burnt sugar from it, not unpleasant roast. Regardless, lots of ways to make these beers, though. 

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