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Messages - HoosierBrew

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General Homebrew Discussion / Re: Felt Like Cheating
« on: June 24, 2014, 04:17:22 PM »
I brewed an all-extract tripel last year and it didn't feel like cheating at all to felt great! Ten gallons of 1.080 tripel that tasted excellent, and was done in 3 hours.

Unfortunately, I am way too cheap to brew extract beers on a regular basis.

Yeah, the short brewday is definitely nice !  And I'm sure you used enough sugar in the tripel anyway to get a low FG. How was the color ?

Beer Recipes / Re: Black IPA (or whatever you want to call it)
« on: June 24, 2014, 03:38:31 PM »
It's not what I would consider to be roasty and doesn't taste like an IPA dyed black with flavorless sinimar.  The dark malts it uses contribute flavor.  Roasty to me is more coffee like.  Sharper.  More astringent.  There is no universally accepted definition of Black IPA as far as I know, but minimal roast, smooth dark malt flavor and C-hoppy is what distinguishes it from a stout or a porter, in my opinion.  Wookey Jack defines the style for me.

They say big and roasty, but that is more marketing than reality.  Roasty sells beer!

Yeah,I hear it's really good and for some reason I haven't tried it yet. The 'dyed black with flavorless sinamar' describes the approach I try to avoid. And you're right - it's a new enough style as to be vague. I like the ones best that split the difference between 'flavorless sinamar' and at the same time easily less roasty than brown porter.

General Homebrew Discussion / Felt Like Cheating
« on: June 24, 2014, 03:10:20 PM »
My buddy's wife got him a starter homebrew kit for his birthday a few days ago, and since he wanted to make a hefeweizen as his first batch, she got him some wheat DME and some WY3068, thanks to a helpful LHBS employee. So I'm on vacation today and I went over and helped him brew it.

I occasionally do a small extract batch to experiment with hop varieties but not as often as I used to. It feels like cheating after so many AG batches. I couldn't shake the feeling I'd forgotten something, with so many things to monitor in an AG batch. No need for preboil OG, mash temps, strike water, etc. Weird ! But I was struck at the somewhat darker color of the DME as compared to doing it AG - ironically I brewed an AG hefe a couple weeks ago. It's easy to forget the extent of the color difference.

Anyway, he bought a controller for his garage fridge, we cooled to 64F and pitched, and being 3068 I showed him the art of the blowoff hose. Luckily he's already on board with going AG right away !

Beer Recipes / Re: Black IPA (or whatever you want to call it)
« on: June 24, 2014, 02:47:35 PM »
Do you consider Wookey Jack a roasty beer or a black colored IPA? 

Pale Malt, Malted Rye, Dash of Cara-Rye, Midnight Wheat from Briess, De-Bittered Black Malt (Weyermann). 


Haven't tried it, though I've loved the other FW beers I've tried. But if I did I would focus more on how it tasted first. I'm not saying there has to be 'x' oz of roasted malt for everybody, but instead "does it taste like a dyed IPA or not"?

Beer Recipes / Re: Black IPA (or whatever you want to call it)
« on: June 24, 2014, 02:19:22 PM »

Yep. Otherwise it's just black for the sake of being black. I can do that with food coloring.

Yup. When Black IPAs first started showing up, I hated the idea - felt that it was just dyed black AIPA. But I tried a few of the good examples -  Loose Cannon, Stone SSR, a great local one, and others, and realized that there was a place for a very hoppy, black beer with a touch of roast. But I agree that if there's no roast, then it's just dyed black.

Beer Recipes / Re: Black IPA (or whatever you want to call it)
« on: June 24, 2014, 12:06:19 PM »
Actually I like a touch of roast in Black IPA too. I normally use the dehusked Carafa and 2 or 3 oz of chocolate malt to get there.

The Pub / Re: New Movie Game Thread
« on: June 24, 2014, 12:01:17 PM »
Office Spaceballs
"Ah, yeah...I'm gonna hafta ask you to go ahead and put this ship into ludicrous speed. Mmmkay?" Thaaaanks.

This reminds me of an SNL skit: Gump Fiction
"I'm gonna get medieval on your buttocks"

Nicely done.    :)

After reading through this thread, my question is why, not how.... ;)

+1. A good Mild is one thing but almost no alcohol - diminishing returns (to me).   ;)

Yeast and Fermentation / Re: Fermentation temp question
« on: June 24, 2014, 06:47:36 AM »

i set my +/- to 1oF and with the insulation over the probe that's where it stays.


Yeast and Fermentation / Re: Fermentation temp question
« on: June 23, 2014, 04:16:03 PM »
I tape my probe to the side of the vessel and insulate it from ambient in my freezer so the controller kicks things on or off depending on the temp of the probe. This allows me to keep the beer +/- 1oF from my set point.

+1. Me too. I tape the probe to the fermenter and then tape bubble wrap over the probe.

Going Pro / Re: Do you suppose I'd get sued...
« on: June 23, 2014, 04:07:50 PM »
You could try  'JFullers EBS'  -  Extra Bold Saison. Or not. Carry on.    ;)

I think its ok, especially if you also say dough out at the end. Seriously though, I now know the difference but still understand the synonymous use.


Beer Recipes / Re: Black IPA (or whatever you want to call it)
« on: June 23, 2014, 03:56:04 PM »
+1 to the dehusked stuff for Black IPA. I think the recipe looks good, though I'd probably use double the dry hops. Enjoy !

+1 to looking at crush. Your LHBS will double crush your grain for you if you ask them. LHBS often don't crush grain as fine as we do at home and therefore your efficiency can suffer. I don't think it's the solution to your entire problem but it's a variable to rule out in your troubleshooting process.

Today I made a 5 gallon batch of saison, following Amanda K's recipe of 90%belgian pils, 10% Belgian Munich. Bittered with Willamette; Nelson at 20&0. Nailed OG of 1.051 and volume of 5 right on as well. Chilled then had dinner with the inlaws while ferm wrap brought me back up to 90 for 1.4L pitch of 3274. First saison, first of anything at this temp. Let's hope that SWMBO loves it!

Sent from The Alpine Brewery using Tapatalk

I think you're gonna be pretty happy, Frank. I know it seems counterintuitive to ferment that warm  - it did to me.  I think I hit terminal gravity with 3724 (1.002 IIRC) in ~ 9 or 10 days at the recommended temp. And the Nelson brings that white grape thing that's such a complement to the tart saison. You'll have to post how it comes out for you. Cheers !

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