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Messages - HoosierBrew

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2476
Beer Recipes / Re: Smash IPA
« on: August 05, 2016, 04:26:59 PM »
I find SMaSH IPAs to be boring and prefer to use Pale Ales or Blondes to evaluate hops. Good IPAs require hop layering IMO.


I agree. I think SMaSH beers are better in the APA format, personally, because:  1/ Like Chris said, IPA level hopping can make it tougher to eval the malt than in an APA, and  2/  IPA is all about hops and using different hop combos for complexity, and to get the hop character you like best.
I guess I'm more towards evaluating the hops over the malt.  What would you adjust to make this an APA?


I'd adjust OG down to 1.052-1.056, IBU more in the 41- 46 IBU range. Currently, I'm adding all my target IBU @ 60 mins in the form of a Magnum addition, then adding 5 oz of your late hop(s) after cooling to 170F and steeping for 30 mins (assuming 5.5 gallons). I then dry hop 2.5 oz of same late hops, or whatever strikes your fancy. Makes a hoppy, nice APA.

2477
All Grain Brewing / Re: First lager!
« on: August 05, 2016, 03:23:29 PM »
Phil, lager strains on the whole produce more sulfur than most ale strains. Some strains more so than others. No worries - sulfur always dissipates. Always. If you keg, venting through the PRV regularly helps big time.

2478
Beer Recipes / Re: Smash IPA
« on: August 05, 2016, 03:17:34 PM »
I find SMaSH IPAs to be boring and prefer to use Pale Ales or Blondes to evaluate hops. Good IPAs require hop layering IMO.


I agree. I think SMaSH beers are better in the APA format, personally, because:  1/ Like Chris said, IPA level hopping can make it tougher to eval the malt than in an APA, and  2/  IPA is all about hops and using different hop combos for complexity, and to get the hop character you like best.

2479
Gotta say, I'd like to see somebody with a DO meter do a batch with Brewtan B and no spunding, just basic closed transfers, and compare the difference in final levels. Might be interesting to see.
There doesn't seem to be a consensus yet.  Denny has been cautious but has also said he thought he detected smoother beer.  A few others have thought there was an improvement but then backed off when doing side-by-side tests.  I absolutely notice softer, smoother beer (ale and lager) and if it's conformation bias, then CB must be a very powerful thing.  If this is all in my head, I need to have my head examined.  :P

Being cautious, too. I feel like the Ofest is noticeably softer and has better malt character. OTOH I'm using Barke malts for the first time which, even eaten raw, are noticeably better. So who knows. The other test is gonna come in sampling the beer in 6 months, to see how its freshness holds up bottled from keg. But the real test won't come until I do a dual APA brewday soon, one with Brewtan the other without. Hoping to do that soon.

2480
Gotta say, I'd like to see somebody with a DO meter do a batch with Brewtan B and no spunding, just basic closed transfers, and compare the difference in final levels. Might be interesting to see.

2481
Man I really don't feel like I have ever experienced the deleterious effects of O2 pickup on any of my jumped beers.  I'm sure that your methods are much better and reduce the O2 pickup, but i also try to drink my IPAs long before they would show oxidative signs.   I applaud your efforts, but until I start to consistently have oxidation issues, I'll leave that solution alone.


I feel the same.

2482
Didn't hear the Brew Strong episode. But Mitch Steele says in his blog that in beers using using high % of crystal malts:  "oxidized crystal malt characters will also mask and hasten the loss of hop flavor, which is why many of the best IPA brewers use very little to no crystal malts in their IPAs."   I trust his knowledge.

http://hoptripper.com/the-real-quality-issue-oxidation/

I thought using high percentages of crystal in IPA was out of fashion now anyway...


It mostly is from a flavor standpoint, but I believe the reference now is more about its possible tendency for oxidation. Not having heard this podcast, I can't say that for sure, but I've heard and seen references about the oxidation. Are they absolutely accurate? Can't say. I limit crystal in most beers from a taste preference.

2483
Didn't hear the Brew Strong episode. But Mitch Steele says in his blog that in beers using using high % of crystal malts:  "oxidized crystal malt characters will also mask and hasten the loss of hop flavor, which is why many of the best IPA brewers use very little to no crystal malts in their IPAs."   I trust his knowledge.

http://hoptripper.com/the-real-quality-issue-oxidation/

2484
Maybe.  I like to get the beer off the yeast before dry hopping, so that wouldn't be possible.

I think people are on a snipe hunt looking for the "best way".  There are a number of ways that work well.  They each produce slightly different results.  You need to try different methods and see what you like.  You may even decide that you like different methods for different beers.


I had the same thought about dry hopping a spunded beer - I dry hop clear, yeast free beer, too.  And there's just no substitute for trying different methods for yourself.

2485
General Homebrew Discussion / Re: Pics of recent brews?
« on: August 05, 2016, 08:21:59 AM »
Yeah I really like my Dortmunder with the Barke - will post a pic later this weekend.  It's pretty money
There's a good story on the Weyermann site about how this is an heirloom variety of barley that used to be very popular and then it faded a little bit.  Apparently it's harder to grow or the yield is not as high so it fell out of favor.  But the story mentioned that Weyermann will ALWAYS carry Barke Pils and that farmers will ALWAYS grow it so there should be a steady supply of it.  Anyone who likes a nice pilsner, helles, kolsch, dort, etc. should give it a try.


Yeah, based on the all-Barke Ofest I have on tap, the quality is superior.

2486
General Homebrew Discussion / Re: Pics of recent brews?
« on: August 05, 2016, 07:53:26 AM »
That is a beauty, Ken. Waiting on a Barke-based German Pils to lager here as well.

2487
I'd add that I think that vegetal character largely comes from letting fine hop debris into the bottle/keg. Crashing and jumping to another keg helps, as does double layering the paint strainer bags. I found that using one bag was letting some fine hop debris into some pints. Those pints were more harsh (some might say vegetal), where the ones that showed no hop debris (double layered bags) were great.

2488
How the heck do you guys keg hop?


Double layered 5 gallon paint stainer bags currently.

2489
I keg hop these days, too - at room temp initially for a few days, but sometimes by adding extra hops to the (cold) keg after the hop aroma has faded. I don't get the elusive 'vegetal' character that gets talked about at cold temps. I think it's subjective and wonder if a beer sometimes gets critiqued for having vegetal hop character when it's just hoppier than the drinker cares for.


Edit - I'll add though that extraction is slower at cold temps vs room temp dry hopping.

2490
General Homebrew Discussion / Re: Dedicated home-brew supply store?
« on: August 05, 2016, 05:25:39 AM »
How many of you have access to a LHBS where brewing supplies are the primary business?

I live in S. Indiana and my three choices within a 25 mile radius are: a hardware store, a restaurant supply store, and an agricultural supply store. Home brew supplies are a sideline.

As one might expect, only the most commonly used malts, hops, and yeasts are available, and only one of the three has anyone on staff with any knowledge of brewing.  And that person says 7 days is adequate for fermentation!  Also two of them keep hops at ambient room temp.

While I like to support local merchants, I frequently end up ordering supplies on line.

Comments  on your situation please.


It's a shame you don't live closer to Indianapolis. Great Fermentations is a dedicated LHBS (with a great nano next door) - they have a great selection and good staff. I know it's not totally like buying locally but they're online and loosely local.

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