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Messages - HoosierBrew

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31
All Things Food / Re: Sunday morning BBQ
« on: March 19, 2017, 03:08:56 PM »
Looks great. Hoping to find a decent day to smoke some spare ribs soon. Last damn day o' winter, Big Dance on tv, and bbq weather approaching. Works for me!

32
General Homebrew Discussion / Re: Uses for a corny that won't seal?
« on: March 19, 2017, 02:31:14 PM »
5. Sometimes simply reversing the lid so its facing backwards does the trick.


Yep, meant to add that one, too !

33
General Homebrew Discussion / Re: Uses for a corny that won't seal?
« on: March 19, 2017, 01:08:54 PM »
I now have two corny legs that won't seal at the main lid. I'm sure the metal of the keg is slightly bent, preventing the O-ring from seating. If I try to fix it, I'm bound to make it worse.

So what can I do with these kegs? Most of the things I can think of require a seal.

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Is the metal visibly bent, or is it just an assumption? I ask because I own lots of kegs and have swapped lids on most of them to find the combo that seals well. Things that help me get a good seal every time :

1.  Change all keg seals twice/year.

2.  Use a thin layer of keg lube every time on the lid seal.

3.  After kegging, hit the keg with 30 psi for a minute or so to firmly seat the lid, and then dial down the pressure to your carbing level.

4.  As mentioned, swapping lids can help.   

34
All Grain Brewing / Re: No Sparge Single Infusion Efficiency
« on: March 18, 2017, 02:47:11 PM »
I can get around 70% no sparge efficiency for most average strength beers.

35
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 18, 2017, 12:04:25 PM »
Czech, mate


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Dude. Great looking beer and killer foam!

36
Beer Recipes / Re: Wine Kit Saison
« on: March 18, 2017, 10:28:57 AM »
The issue isn't so much the dryness.  I LOVE a nice dry Saison.  It's the tannin from the grape juice coupled and the dryness of both the beer and the wine -- each will accentuate the other, like Constructive Interference.
I don't think that will be much of an issue with a white grape like Viogner. I didn't run into that issue at all with Gewurz.



Yeah, my understanding was always that white must (and wine) was juice only, where red includes the skins for color and that the skins include most of the tannins. I can always be wrong.

37
General Homebrew Discussion / Re: It begins...
« on: March 18, 2017, 10:20:43 AM »
Paranoia
The Destroyer

....if you are buying pre-made kits to clone a beer you like, do you really care what the grain bill is?

Good point

I absolutely would! If you find a beer you like, and you want to uderstand what the ingredients are to make your beer taste like that, you need to understand the ingredients.

I'll be honest, never cared about the AB buying NB thing until now. I stopped buying from Williams Brewing because they wouldn't share the ingredients to their recipes years ago. It's the principle of the thing.


I agree, Keith. The good kits I bought back in the day helped me learn about ratios of ingredients because they came with a recipe. It's been pretty common practice for awhile now.

38
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 17, 2017, 06:38:23 PM »
Irish Red. Happy St. Patrick's Day.




Looks good. Happy Paddy's Day - drinking Guinness and Jameson for all of us tonight, in honor of my ancestry. Probably would anyway, though.  :)

39
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 17, 2017, 10:18:51 AM »


My bitburger after getting the recipe for bitburger directly from the brewmaster Dr. Stefan.


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Looks amazing. By the liter.
 

40
Ingredients / Re: Sacchra 50 in a Red IPA
« on: March 17, 2017, 09:28:28 AM »
It's a lot different than Red X.  Much drier.


Thanks for the info, Denny. Now I really need to use it.

It's kinda like a cross between C60 and Vienna.



I could use that in several beers. Sounds great.

41
General Homebrew Discussion / Re: Clear beer??
« on: March 17, 2017, 08:38:46 AM »
Are there any lager yeasts that are good flocculators?


2206 drops pretty easily for a lager strain.

42
Ingredients / Re: Sacchra 50 in a Red IPA
« on: March 17, 2017, 07:54:47 AM »
It's a lot different than Red X.  Much drier.


Thanks for the info, Denny. Now I really need to use it.

43
General Homebrew Discussion / Re: Matured Beers
« on: March 17, 2017, 06:20:01 AM »
Another vote for 'It's ready to drink when it tastes like it is'. Beers mature differently obviously. Lagers need to be crystal clear to appreciate their flavor (aside from keller) IMO. Strong beers need a little more time, but ferment cool enough and they can be surprisingly good at a couple months, even better with time.  Past that, drink it when it tastes good.
 
 
 

44
Kegging and Bottling / Re: Best filling volume for keg
« on: March 17, 2017, 06:02:11 AM »
To prevent fear of beer going up the gas line, I fill to just beneath the gas poppet diptube.


Same thing I do.

45
Ingredients / Re: Sacchra 50 in a Red IPA
« on: March 17, 2017, 05:59:57 AM »
Denny has - hopefully he'll weigh in. I'm wanting to try it, too. Sounds like maybe a better, or at least different, alternative to Red X which I find over the top malty for some styles.

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