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Messages - HoosierBrew

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2896
Ingredients / Re: Red X IIPA
« on: March 16, 2016, 10:25:17 AM »
I brewed this yesterday.  I followed the second recipe I posted above: 11 lbs. Red X, 10 lbs. Pilsner.

I like the color but it is not red.  After I taste this iteration I may bumping the ratio to 75% Red X on the next one.




Looks nice anyway. Nice shade.

2897
Commercial Beer Reviews / Re: When "hot" breweries get stale
« on: March 16, 2016, 10:02:42 AM »
I'm sorry to hear this about Great Lakes. There was a time when I though GL was one of the most underrated breweries in the country. They're the reason I started brewing Dort lager. Stuff happens I guess.

Maybe I'm crazy, but it seems to me that at the larger craft breweries the head brewer shouldn't be irreplaceable.  They ought to have their recipes and process down so that they can keep brewing their standard offerings without losing quality or changing flavor regardless of the head brewer.

When you get to the one-offs, the seasonals, etc. I think that's where the individuality of the head brewer would be more noticeable.  But if there's only one guy who knows how to make Great Lakes standard beers, that's problematic.


That was my thought, too.

2898
Commercial Beer Reviews / Re: When "hot" breweries get stale
« on: March 16, 2016, 09:37:47 AM »
I'm sorry to hear this about Great Lakes. There was a time when I though GL was one of the most underrated breweries in the country. They're the reason I started brewing Dort lager. Stuff happens I guess.

2899

The D180 arrived in the mail. Wow, that's really good. I had my family taste it, and now it's hidden carefully in a location where they will never find it.

It's delicious.


Great stuff. I have the strong assumption that 240 is as well, if not better.

2900
General Homebrew Discussion / Re: You Might Be A Homebrewer If....
« on: March 16, 2016, 08:47:13 AM »
You make a cup of tea and feel like it's a mini BIAB.

2901
All Grain Brewing / Re: Spring Water
« on: March 16, 2016, 07:24:56 AM »
i use epsom to drive sulfate while containing calcium <50ppm-lagers.


Same here, and for hoppy beers, to keep excess Ca in check. I posted last year that I wondered if epsom additions were giving some of my beers a minerally bite I didn't care for. It wasn't the epsom. Biggest culprit was not subtracting my boil off from the sparge volume in Brunwater. All good now.

2902
General Homebrew Discussion / Re: You Might Be A Homebrewer If....
« on: March 16, 2016, 05:07:35 AM »
...you have a designated alarm slot for brewing...






Nice. I like it.

2903
General Homebrew Discussion / Re: You Might Be A Homebrewer If....
« on: March 16, 2016, 05:01:16 AM »
The weather guy mentions the coming Spring Equinox and it sends you into a daydream about new hop varieties.

2904
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 15, 2016, 05:18:48 PM »
Looks tasty, Eric.

2905
All Grain Brewing / Re: Spring Water
« on: March 15, 2016, 04:33:58 PM »
My water here is pretty horrendous, too. Used straight it's good for a very roasty black beer and little else. Even if it were consistently crappy, I could at least account for it and blend for some beers. But I've had it tested multiple times and get noticeably different results from Ward each time. I'm long over it - I build up from RO (verified by TDS meter) and make consistently good beer. Word to the wise - depending on where you live your water makeup can change throughout the year, sometimes drastically. One Ward test may not tell the whole story.

2906
All Grain Brewing / Re: Spring Water
« on: March 15, 2016, 04:14:21 PM »
Yep. It's 2 phase for me (and most of us) - pH control and flavor. The right profile can make a good beer great.

2907
All Grain Brewing / Re: Spring Water
« on: March 15, 2016, 03:53:05 PM »
Yeah go with RO. Adjust with gypsum and caCl to get to desired chloride to sulfate ratio for style along with minimum calcium (50 ppm or so) required for good fermentation. Continue to use lactic like you've been doing to adjust further as needed for target mash ph. Use brunwater at 100% ro dilution then go from there.


Sent from my iPad using Tapatalk



+1

2908
All Grain Brewing / Re: Spring Water
« on: March 15, 2016, 03:50:29 PM »
Here's the resistance - chlorine and/or chloramines from tap water? Pass.

Seriously?  Common sense would dictate that depending on the level of chlorine/chloramine you may not even have to worry about it.  If you're really concerned crush a campden tablet and put half in your strike water and half in sparge water.



You missed my edit, also about local water supplies varying throughout the year.

2909
All Grain Brewing / Re: Spring Water
« on: March 15, 2016, 03:46:35 PM »
Here's the resistance - chlorine and/or chloramines from tap water? Pass.


Edit - Even using campden, local water supplies can vary from month to month, season to season. To each his own.

2910
Other Fermentables / Re: Cider Primary fermentation time
« on: March 15, 2016, 03:43:06 PM »
1/  Zero plastic taste

2/ The airlock only shows the heaviest part of fermentation, not all of fermentation. As I said, cider ferments slowly and will keep doing so after airlock activity stops. Be patient dude.

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