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Messages - HoosierBrew

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2476
Ingredients / Re: blood orange saison
« on: January 07, 2015, 06:48:54 PM »
.....or maybe there's just a threshold for the amount of citrus juice you can use and be good. Past that, not good.

2477
Ingredients / Re: blood orange saison
« on: January 07, 2015, 06:25:53 PM »
Maybe it was mercaptan. I don't even know how mercaptan forms. Light?

I wonder. There must be some mechanism that brings that stuff out sometimes. I know a guy that tried a citrus beer once and said something similar to you - I never tried it. I've used zest tons of times, which doesn't give issues obviously, but I've used halved tangerines in the secondary a couple times in witbier. The beers were good. Maybe it is light. It'd be nice to know what the trigger is.

2478
Ingredients / Re: hops for kolsch 'style' ale
« on: January 07, 2015, 05:58:09 PM »
Like I posted on a different thread, I've been wanting to use Sapphire (Saphir) in a kolsch.  It's a Hallertau offshoot, too, that also has some American citrus/tangerine character along with the floral Hallertau thing. It was great in a cream ale and I bet it would be in kolsch, too.
Last year I brewed an amber ale with simcoe, summit, and saphir that turned out excellent.

Sounds good. No onion/garlic from the Summit ? I've had terrible luck with it.

2479
Ingredients / Re: blood orange saison
« on: January 07, 2015, 05:53:10 PM »
I've heard that citrus when fermented tastes like vomit unless you know some special trick.

I've always heard that too. But I don't know, Major makes a grapefruit IPA with sections of the fruit in secondary and zest in keg. And Zymurgy had a Kumquat Wheat recipe that used halved kumquats in secondary IIRC. But the OP could always use zest only, except it sounds like he's had issues with the zest. Might be a good one to use a gallon of the batch to test out instead of the whole thing.

2480
Ingredients / Re: blood orange saison
« on: January 07, 2015, 05:06:39 PM »
I make fruit beers regularly for my wife. I say rack to secondary onto the juice, and when you keg add some zest ( carefully leaving the white pith behind) in a bag that you can pull when the flavor is where you want. Sample every day or two to monitor.

2481
General Homebrew Discussion / Re: early Great Lakes present
« on: January 07, 2015, 05:00:26 PM »
Man, that is freaking awesome. Not gonna lie, Ken, I'm all kinda green with envy. Great brewery. Enjoy !

2482
Homebrewer Bios / Re: Brewer Profile: Matt Chrispen
« on: January 07, 2015, 01:46:24 PM »
Nice job, Matt.  Another OCD brewer like me !

2483
Commercial Beer Reviews / Re: Sierra Nevada HopHunter
« on: January 07, 2015, 12:57:34 PM »
Can't wait to try it.  I hope we get it in February.  I assume with them brewing on both coasts now that it should be easy to find.

its a year round style, and I was able to find Nooner within a week of them announcing the release, so if you're getting all their year round styles, I bet you'll have no problems. 

Yeah, we normally get all of their stuff, except that I wasn't able to find a few of the Harvest (single hop) IPAs. I just assumed they were done on a more limited basis.

2484
General Homebrew Discussion / Re: Visible Carbonation
« on: January 07, 2015, 12:46:44 PM »
On a similar note, my wife would rather I didn't buy any more beer glasses for awhile. I've filled up a big cabinet over the years.    ;)
Just a large cabinet Jon? I have boxes (probably 10-12 of 8-10 each) of glassware on shelves in the current basement, that I had displayed in my basement bar before I moved to Cincinnati area. As it stands, I took over the drinking glass cabinet in the new kitchen with just pint glasses. The kids love them, and I've mostly grown tired of using them. 3 years on the Winking LIzard's World Tour of Beers helped me to rack up appropriate glassware for almost any style and they are just waiting for me to brew their respective styles. The rest will wind up in a yard/garage sale eventually. I worked in restaurants and bars for 20+ years so I always had access to whatever the reps brought in to my establishments. And on the plus side, the SA glasses both the 16 & 22 oz versions have been great for almost everything I have brewed so far. Great presentation pieces

Nice. I have several dozen, plenty of Belgian and German ones aside from cool domestic ones. British pints too. Haven't counted in a long time, but they fill up a big 4 tier curio cabinet. Love the glassware !

2485
Commercial Beer Reviews / Re: Sierra Nevada HopHunter
« on: January 07, 2015, 12:14:11 PM »
Can't wait to try it.  I hope we get it in February.  I assume with them brewing on both coasts now that it should be easy to find.

2486
this could be accomplished with a tub of water and a couple frozen bottles of water.


+2.  I did this for years, and if you set aside time to swap out frozen bottles a couple times a day, it works pretty well for ales.

2487
Ingredients / Re: hops for kolsch 'style' ale
« on: January 07, 2015, 08:29:45 AM »
 Like I posted on a different thread, I've been wanting to use Sapphire (Saphir) in a kolsch.  It's a Hallertau offshoot, too, that also has some American citrus/tangerine character along with the floral Hallertau thing. It was great in a cream ale and I bet it would be in kolsch, too.

2488
The Pub / Re: Jim Koch has a problem....
« on: January 07, 2015, 06:44:24 AM »
It's a bit like going into a gourmet cheese shop and being surprised they don't have Cabot cheddar. Nobody seeks out a specialty shop to get what they can buy everywhere.

Good analogy. It's not realistic to sell stuff that's mostly 'gateway into craft beer' and expect to be seen on tap in places that are all about specialty taps.

2489
All Grain Brewing / Re: 3 Hour Mash What Happens
« on: January 07, 2015, 06:32:22 AM »

As others have pointed out; you will get a more attenuative wort and I actually feel this is advantageous when making high gravity beers so that the FG is low enough that the brew is not too sweet or cloying.

+1

2490
The Pub / Re: Another day in paradise
« on: January 06, 2015, 06:02:03 PM »
Great shot, man.  Beauty.

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