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Messages - HoosierBrew

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2896
Ingredients / Re: Need help with water adjustment
« on: July 20, 2015, 09:44:34 AM »
I just go by style profile.  For example, "Amber Malty" or "Amber balanced." 

+1.  I use these as a starting point and adjust the salts up or down the next time depending on how I felt the beer came out.

2897
Ingredients / Re: Downey Mildew and Michigan Hops
« on: July 20, 2015, 07:12:10 AM »
I'm betting the new hop farm in central Indiana (Sugar Creek Hops) has to be in the same boat. We've had double the normal rainfall for 3 straight months now. Not very hop friendly.

2898
All Grain Brewing / Re: Sweet IPA
« on: July 20, 2015, 05:39:31 AM »
FWIW,  I mash DIPA @ 148F/90 mins to get a dry finish. Did you use any sugar ? Substituting a lb of sugar for a lb of base malt helps dry the beer and make it more drinkable as well. Also, use any gypsum ? Gypsum helps bring hop presence more to the forefront for hoppy styles. And FWIW, on DIPA I only use 5 or 6 oz of crystal max.

2899
General Homebrew Discussion / Re: Fast ipa
« on: July 19, 2015, 04:54:52 PM »
Any hop blends you recall that were better sooner/later?

Well first off, it's a subjective thing. But I think that hops that have roughly the same intensity tend to seem blended pretty quickly- for example, Centennial/ Amarillo/ Cascade. But add Citra or Galaxy or Columbus in equal amounts to that blend and the these seem more dominant to me for a week or two. Obviously you can use less of a stronger hop to compensate for this. It takes some trial and error but a good starting point is to look at the total oil content of a hop from a retailer like yakimavalley hops.com or similar. Total oil content is a good approximation of intensity to compare one hop to another. Having said all that, fresher is generally better IMO.


2900
General Homebrew Discussion / Re: Fast ipa
« on: July 19, 2015, 09:13:53 AM »
I think my latest IPA is better 6 weeks in the bottle than it was at 2 weeks.  I am shocked at this outcome.  I thought fresher would be better.   

I think it depends on your process. I've been using gelatin on IPAs lately and (to me) quicker is better when I use gelatin. Also hop varieties can make a difference IMO - I've used some hop blends that were great on the first pint, some that took an extra week to sort of come together.

2901
All Grain Brewing / Re: Belgian Ale Recipe?
« on: July 19, 2015, 06:19:41 AM »
That's one of my favorite strains for Dubbel and Quad.  Here's a Dubbel recipe I used with 1762. It's pretty simple and tasty.

1.068OG
23 IBU Hallertau (60 min)

75% Belgian Pils
5% Special B
5% Aromatic
15% D180 syrup

Mash 149F/ 90 mins

Hold @ 64F for 48 hours, then slow ramp up to upper 70s until FG. There you go !

2902
Ingredients / Re: Best way to reduce Ph
« on: July 18, 2015, 07:38:57 PM »
I like lactic acid. Phosphoric works fine , too. I would place acid malt a distant third. Different maltsters and variation from batch to batch makes acid malt a lot more unreliable IMO.

2903
Ingredients / Re: Scaling Hops
« on: July 18, 2015, 01:19:15 PM »
It's a pretty good starting point. I usually scale linearly on the first batch, take good notes, and then make fine adjustments on the next try.

2904
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 18, 2015, 12:30:55 PM »
Interesting as I have never had any issues with sanitation from the Wyeast packs.  But hey, when my LHBS gets some of the new WL pouches in, I am sure I will pick 'em up!

+1

2905
Ingredients / Re: Hop Back Impact
« on: July 18, 2015, 11:09:15 AM »
I don't have a hop back either. Adding the hop back hops to your whirlpool/hop stand would be the best bet IMO, provided you steep at 180 or less like I do. I like 170-175F best.

2906
Beer Recipes / Re: Hop-Fu OG/ABV Issues
« on: July 18, 2015, 11:05:28 AM »
Is Beersmith set for your efficiency and not his? Also you have to realize that the abv relies on the degree of attenuation you get, regardless of what he got. That's why FG estimates (and therefore abv estimates) are just that - ROUGH estimates.

2907
All Grain Brewing / Re: under OG with all grain
« on: July 18, 2015, 07:27:27 AM »
+1 to all the above - crush is a big reason behind low efficiency, but poor pH control, thermometer and hydrometer inaccuracy and software issues (not adjusting a recipe's stated efficiency vs what you can get in your system) all contribute. To this list I'd add inaccurate volume measurements to the list. Example - the recipe is for 5 gallons post boil and you end up with say 5.5 gallons post boil. You just dropped a 1.055 beer to roughly 1.050.  Learning to hit the right preboil (by learning your dead space and grain absorption for your system) and postboil volumes (by figuring in the boil off rate for your kettle) will help you dial your system in better. Keep practicing, you'll get there !

EDIT - Having said all of that, crush is huge.

2908
All Grain Brewing / Re: Saison has zero bitterness
« on: July 17, 2015, 04:50:24 PM »
Gypsum would definitely boost bitterness. You could pour a pint and adjust incrementally to your liking, then scale up in the keg. And it's counterintuitive because they don't add any bitterness at all, but an oz of dry hops would boost the perception of hoppiness (and add some nice aromas), assuming you had some noble type hops like Hallertau, Styrian or some lemony type varieties on hand. 3711 lends itself well to dry hopping IMO.

EDIT - I add extra hops to the keg in a nylon mesh bag. Overnight it would even be apparent.

2909
Homebrew Competitions / Re: Final Round Scores
« on: July 17, 2015, 03:17:38 PM »
Mine are up now.  Berliner Weisse scored 45.  Kinda proud of that one.

Man, that's fantastic. Awesome work !

No doubt!  Makes you wonder what the 1,2, and 3rd place scores were. 

Wow. Must be a handful of freaking amazing BW brewers.

2910
Gonna hopefully do a West Coast IPA this weekend.  Dry, pale, 1.065/70ish IBU, Columbus to bitter, big hopstand with mostly Equinox (my favorite new hop) and some Columbus to balance the fruitiness. Will dry hop plenty of the same. Should be good.

Sounds great - I love Equinox, but agree the fruitiness needs to be checked.

Yep. I usually like to blend 4 or 5 hops, but I'm loving the Equinox lately. I don't think it needs much help, except for some dank,piney Columbus. Cheers!

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