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Messages - HoosierBrew

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2476
Didn't Kai postulate that what we think of as "German flavor" comes from oxidation?


That part from Kai's site stuck in my head pretty firmly, too.

2477
I was one of the vocal group who had a hard time with the 'criticize but withold info' approach, so I'm big enough to give credit where it's due. I appreciate the posted article, though it seems incredibly difficult to implement. I've mashed with Campden and noticed no improvement, but if the article is to be believed, it is because I didn't follow through with the whole process (the whole'weakest link' thing). I have always used a copper IC because of the link between copper contact and sulfur reduction, so I'm a bit thrown there. Regardless, whether I use all, some, or none of the info isn't the point. I appreciate the chance to absorb the info. Thanks.

2478
Ingredients / Re: Cargill Saltzgitter German Pils malt
« on: April 25, 2016, 08:28:49 AM »
Good choice of beers. I look forward to seeing what you think.

2479
Now I am curious about lower amounts of gelatin vs. normal 1/2 tsp. levels.

Me too! Perhaps I'll try 1/4 tsp in my next batch.


Yeah, I'd be curious to see a lower end threshold for clearing, too. Thanks for the write up!

2480
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 24, 2016, 05:14:36 PM »
Sounds tasty!

2481
General Homebrew Discussion / Re: Rube Goldberg Part Two
« on: April 24, 2016, 03:05:51 PM »
Nice work.

2482
The Pub / Re: Home sound system
« on: April 24, 2016, 11:01:49 AM »
I agree on Sony and Yamaha. Both make good quality equipment with great sound, with several different price levels depending on how high you want to go. Hard to go wrong with either.

2483
All Grain Brewing / Re: Timing of Dry Hopping
« on: April 23, 2016, 08:07:29 PM »
After fermentation I give the beer sufficient time in primary to drop the vast majority of yeast out of suspension. Yeast absorb hop oils, so beers dry hopped with a lot of yeast in suspension tend to have a drop off in aroma as the yeast drop out. I feel that aromas last longer when the beer is dry hopped when fairly clear. I rack the beer into a purged keg with dry hops (contained in a fine mesh nylon bag) in the bottom, wait 3 days @ room temp with head pressure on the keg, then chill and finish carbing.
The practice of dry hopping is really worth experimenting to see what you like best. Pretty much all methods make good beer.

Thanks Hoosier I'll try that once I get my kegs up and running - cheers


Be sure to post what you think. Good luck!

2484
No, the density meter actually measures density.  The refractometer only measures the refractive index of a liquid.   It is calibrated for one thing only - a sugar water solution (brix).  Estimating the density of beer is only done with a very complex formula that takes into account FG and the known result of the chemical reaction of fermentation.


Good info. Hence the steep price.

2485
I have seen others that are designed for brewing and make corrections, but they are way more expensive.


Probably explains the big price jump to what that brewery has.

2486
I knew there were affordable digital refractometers (gonna have one eventually), but I wasn't sure that the brewery's density meter qualified as the same. Maybe it does.

Does a digital refractometer measure accurate FG readings without correction? The density meter does, which was the appeal. I mean, at this point, measuring the gravity day after day in our fermentations is probably the next step to tracking our beers.


I'm not sure if they measure FG without correction. I think I've read or heard that they have an algorithm that corrects for FG but I can't say that as fact. I'm definitely on board with something in the $200 range, just curious if that's what the $2500 thing actually is, or if it operates on a different principle than refraction.

2487
All Grain Brewing / Re: Timing of Dry Hopping
« on: April 23, 2016, 05:39:21 PM »
The timing of dry hopping is debated regularly here so you'll get lots of different responses, none of them right or wrong. Meaning dry hopping is pretty subjective. Some people like to dry hop as fermentation winds down, some in secondary as the beer gets more clear, others dry hop in the keg. At room temp/fermentation temp, you'll extract the dry hop goodness in 3-5 days IMO, with a longer extraction period if the beer is colder. I'll tell you what I do - not saying it's better or worse than other methods, it's what I like best. After fermentation I give the beer sufficient time in primary to drop the vast majority of yeast out of suspension. Yeast absorb hop oils, so beers dry hopped with a lot of yeast in suspension tend to have a drop off in aroma as the yeast drop out. I feel that aromas last longer when the beer is dry hopped when fairly clear. I rack the beer into a purged keg with dry hops (contained in a fine mesh nylon bag) in the bottom, wait 3 days @ room temp with head pressure on the keg, then chill and finish carbing.
The practice of dry hopping is really worth experimenting to see what you like best. Pretty much all methods make good beer.

2488
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 23, 2016, 04:55:58 PM »
Duvel definitely looks more like yours, ie., pale and clear. I wonder if there's some Aromatic or Vienna (or similar) in the Pranqster giving it the more gold hue.

2489
I knew there were affordable digital refractometers (gonna have one eventually), but I wasn't sure that the brewery's density meter qualified as the same. Maybe it does.

2490
Ingredients / Re: Cargill Saltzgitter German Pils malt
« on: April 23, 2016, 04:24:55 PM »
Just noticed it on NB yesterday myself. If you use it and like it I'll definitely give it a shot. Always game to try a good, new one.

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