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Messages - HoosierBrew

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31
The Pub / Re: Brewing Nightmare
« on: March 25, 2015, 12:22:53 PM »
I'm picturing Dylan singing Kashmir, in his nasally voice.  Funny mental picture.
When you do that it seems plausible that Dylan wrote that song.

Not sure about something faster like Immigrant song or Communication Breakdown, though. I'd love to hear it.  ;D

32
General Homebrew Discussion / Re: step infusion mash for german pils
« on: March 25, 2015, 12:17:39 PM »
FWIW, when I did the same, I think I used ~ 1.3 qts/lb for the 145 rest, then slowly added the boiling water to raise to the 158 rest.

33
Beer Recipes / Re: Imperial Pils hops
« on: March 25, 2015, 11:08:13 AM »
Crystal was my preferred hops for kolsch for a long time but t the bill.now I'm thinking Bavaria Mandarina might be fi

Kolsch was the next beer I thought I'd use Mandarina in.  I see that working pretty well.

34
Beer Recipes / Re: Imperial Pils hops
« on: March 25, 2015, 10:46:43 AM »
I need to buy some more Crystal.  I bought a 1/2 lb a couple years ago and that was the only time I brewed with it.  I liked it quite a bit, but only noticed a spicy Hallertau character (obvious reasons) but not the touch of Cascade. Could've been seasonal or terroir differences.

EDIT - That or I received Mt Hood instead.

35
Beer Recipes / Re: Stone releases official Levitation Ale recipe
« on: March 25, 2015, 09:53:29 AM »
 ;)

36
Beer Recipes / Re: Stone releases official Levitation Ale recipe
« on: March 25, 2015, 09:48:03 AM »

Edit: I looked at the recipe and that's too much crystal. I'd ditch the black malt too.
You need fair amount of crystal and high mash temp for 4.4%abv beer.

See, this is why "winky" emoticons let people know your joking around.

winky also doubles as a not so subtle polite way of saying F off (in general not specific to this forum) ......so it seems  ;D

Yeah, the winky is open to debate.  To me, it's anything from 'just kidding' to good natured ribbing to wise-a$$edness.   ;D

37
General Homebrew Discussion / Re: step infusion mash for german pils
« on: March 25, 2015, 08:44:34 AM »
When I do step mashes, I don't bother with calculations since I have yet to be able to find a way to do it accurately.  I just stir in boiling water until I hit the temp I'm going for.

Same thing I did when I step mashed.

EDIT -   To hit volumes, I measured the exact volume of the mash runnings and used just the amount  of sparge water I needed to hit my target post boil volume.

38
Kegging and Bottling / Re: Pinic tap hose length?
« on: March 25, 2015, 07:38:19 AM »
I've never had a leaky picnic tap, but I use one only to take a keg to someone's house. And that happens rarely nowadays. I would like to see a metal body one too, though.

39
The Pub / Re: What is this?
« on: March 25, 2015, 07:17:27 AM »
I think that might be the frumunda.  But I sure hope not.

Funny and disturbing.  If so I guess it's a pint of Nut Brown. Maybe not.

40
The Pub / Re: What is this?
« on: March 25, 2015, 06:54:29 AM »
I recommend he use a trimmer (or hedge clippers).  Thing looks like a wire brush.

41
The Pub / Re: Brewing Nightmare
« on: March 25, 2015, 06:20:29 AM »
I'm picturing Dylan singing Kashmir, in his nasally voice.  Funny mental picture.

42
The Pub / Re: Super Troopers Sequel
« on: March 25, 2015, 06:17:00 AM »
I am highly skeptical that it will measure up. I'm not sure I could get high/drunk enough anymore to enjoy another one anyway. I don't have that kind of energy anymore.

I agree  ;D.   I'm sure I'll see it just the same.

43
Equipment and Software / Re: Belgian Caged Corking Tip
« on: March 25, 2015, 05:33:04 AM »
On more than one occasion the cork has ripped itself free of the bottle after the cage was removed and then set aside for a couple minutes. Once was in the fridge.


Same here.

45
Yeast and Fermentation / Re: Fermentation Schedule
« on: March 24, 2015, 03:37:25 PM »
I only mention it cuz ya never know.

Anyway, im a beleiver in slow steady ramping up in temp. And it depends on gravity and strain. My lagers are around 1.050-1.060 and I start with wort at 48º and controller at 50º. I walk it up one degree per day to 68º. So, after a full week its still only at 57. No harm there. No diacetyle or stalled fermentation issues either. My medium strength ales usually start chilly, about 60º for a few days, then I do the one degree per day routine up to about 70.

On bigger beers I give it more time on the cool end.

Agreed.  He was looking for info to compare. It would've been more help to be extra specific.

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