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Messages - HoosierBrew

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31
Beer Recipes / Re: Piney pale ale feedback
« on: May 18, 2015, 04:49:16 PM »
If I was to some EKG in there at flame out do you think that would bolster an earthy hop aroma that would add to the pine? Also what are some none hop ingredients that may add to the piney-ness? Pine needles maybe?


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EKG just won't give you the true earthy character that Willamette or Fuggles will. And the straightest, easiest, and safest way to add DRINKABLE pine character to your beer is to use Chinook or Simcoe hops. To account for the strength of the piney hops, use around twice the earthy hops as you would the piney ones. It'll work nicely.

32
All Grain Brewing / Re: Lemon Drop Hefe?
« on: May 18, 2015, 04:10:46 PM »
If would stick with 60% wheat 40% pils and then use the lemony hops and maybe target a slightly lower mash pH (5.2) and leave it at that. Wheat will give lot's of creaminess and body without any cara anything.

+1

33
Kegging and Bottling / Re: Cold Crashing (keg vs fermenter)
« on: May 18, 2015, 03:39:05 PM »
Another +1 for crashing in keg while I carb. After a couple days I'll fine with gelatin or Biofine (for styles I want crystal clear).
Why don't you guys just add the gelatin when you keg it? It shouldn't make much different should it?

Gelatin (or Biofine) seem to work better when you get the beer cold first - the directions for Biofine and several references to adding gelatin say to. I just like to give it a day or two to let the beer hit serving temp then add the fining.

34
I'm not surprised that the differences were noticeable. I am surprised that the 'hoppy' profile was as well received as it was. I've always found too much sulfate to give a dark beer a harsh, near acrid character. I read that you fined the kegs and that the delta diminished afterward. Regardless, nice work again !
So what is this "delta" you speak of?

Nice job once again, Marshall.

He said in the experiment that, once he fined the kegs with gelatin and gave them cold conditioning, the difference (delta) between the two beers seemed not as drastic.

35
Kegging and Bottling / Re: Cold Crashing (keg vs fermenter)
« on: May 18, 2015, 12:07:33 PM »
Another +1 for crashing in keg while I carb. After a couple days I'll fine with gelatin or Biofine (for styles I want crystal clear).

36
Beer Recipes / Re: Piney pale ale feedback
« on: May 18, 2015, 10:29:41 AM »
I've used 2-3 oz of Chinook or Columbus @ 60 on big IPAs in the past many times. I've backed off a tad in recent years, though.

37
Yeast and Fermentation / Re: Controlling FG
« on: May 18, 2015, 10:13:37 AM »
Bad idea IMO. For starters you'd be taking away the yeast's ability to 'clean up after itself', making yeast derived off flavors/aromas a likelihood (depending on strain).  And depending on your method of stopping fermentation, you'd be risking dangerous bottle bombs, too. Better to let any beer ferment out completely, and then make changes to your recipe (mash temp, grist, yeast strain) to finish higher in the future.

38
I'm not surprised that the differences were noticeable. I am surprised that the 'hoppy' profile was as well received as it was. I've always found too much sulfate to give a dark beer a harsh, near acrid character. I read that you fined the kegs and that the delta diminished afterward. Regardless, nice work again !

39
All Grain Brewing / Re: Lemon Drop Hefe?
« on: May 18, 2015, 08:43:49 AM »
I'm thinking that's way too much honey malt


+1.  I'd use 4 or 5 oz (if any).  A lb would give a lot of sweetness.

40
Homebrew Clubs / Re: Far and Away Club
« on: May 17, 2015, 06:04:12 PM »
I feel that what you describe as your motivation is the same reason most of us are AHA members. The only reason I see to join a club is because it IS local and you meet up physically with people and can brew together, share beers etc. If all you want is forums, resources, articles etc then what's better than this? Are there homebrew clubs with better publications than Zymurgy and better forums than this one?

+1

41
I aerate before pitching - don't know how likely it is that it stresses the yeast to aerate after, but it's extra insurance not to risk it on a regular basis.  Though, a few times I've spaced and forgotten to aerate first and never suffered anything catastrophic aerating after pitching.

42
General Homebrew Discussion / Re: First hop addition volcano
« on: May 17, 2015, 04:44:54 PM »
+1.  On 60 minute boils I actually boil for 65, so I can add the hops 5 minutes after hot break.

43
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 17, 2015, 12:31:05 PM »
Sounds fantastic.

44
All Things Food / Re: Smokin time
« on: May 17, 2015, 11:49:26 AM »
Yes holds very well . Just keep stoking as needed.

+1.  Love the 2 chamber.

45
All Things Food / Re: Smokin time
« on: May 17, 2015, 11:35:17 AM »
That's the cool part - a meal where you made everything. Nice looking brew.

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