Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - HoosierBrew

Pages: 1 2 [3] 4 5 ... 453
31
General Homebrew Discussion / Re: Phenolic Feedback
« on: August 22, 2015, 08:18:27 AM »
You may be sparging to hot!  I was doing some experimenting with sparge temps and mashing out. When i would get around 180-190, my run off would be coming out around 170 but i was getting a phenolic, bandaid, plastic aroma and flavor. If the sparge gets to hot you will extract phenols from the grain husk. Just a suggestion that worked for me.

That's not my experience. I think it's totally pH related. Before I got serious about controlling pH, I extracted astringency even sparging with cooler water. I sparge @ 190F now and get no astringency because my pH is good. In a true mash out the grain bed is raised to 170F - the only way to do that is with much hotter water than mash temp. You don't have to sparge at 180 or 190, but if pH is good, no worries. My $0.02

32
The Pub / Re: This is just wrong
« on: August 22, 2015, 08:08:11 AM »
Wow.  Of course I always thought draft BMC should be served similarly from a horse tap.   ;)

33
All Grain Brewing / Re: Yeast for saison blending
« on: August 22, 2015, 08:00:32 AM »
Yeah, I need to try the 585. Sounds like a nice strain.

EDIT - Kudos on the great guide, Drew. It's been a great saison reference for me.

34
General Homebrew Discussion / Re: Lagering/Filtration
« on: August 21, 2015, 11:59:15 AM »
The first couple times I used gelatin I don't know what I did for sure, but I did it wrong.  I wound up with bottles that had chunks of gelatin in the bottom. 

I ran into that the first time I used gelatin, too. Almost gave up on using it again. I found there are a lot of different methods posted out there on how to use gelatin, but the ones that give you the gelatin chunks are the ones that have you warm the mixture excessively. Too warm and it wants to congeal when it cools in your beer. This method is bulletproof every time. It's what I do now :   http://www.bertusbrewery.com/2012/06/how-to-clear-your-beer-with-gelatin.html

FWIW, I don't use it every time either. Just on certain beers and stubborn, powdery yeast strains.

35
General Homebrew Discussion / Re: Lagering/Filtration
« on: August 21, 2015, 11:25:55 AM »
Gelatin is not "unnatural."  Quite the opposite.

It is, however, not vegan.

+1

36
Commercial Beer Reviews / Re: Orval
« on: August 21, 2015, 09:23:04 AM »
+1.  Awesome picture.

37
Beer Recipes / Re: Cream Porter ish?
« on: August 21, 2015, 07:52:19 AM »

38
Other Fermentables / Re: Cider spot on
« on: August 21, 2015, 07:05:23 AM »
Very cool.  Do I detect a red tint in there?  Did you use red fleshed apples or black skinned apples, or add cherries?  Details -- we want details!!  :D

that's 3/4 gallon tart cherry juice .  the 5 gal of apple juice is unfiltered press, with a variety of apples.  used cote des blancs at around 58-60F.   damn tasty even this early..cant wait to let it mature and crush later this fall.

Yeah, that sounds tasty. I'm debating a cherry cider along with a standard one this fall.

39
All Grain Brewing / Re: Yeast for saison blending
« on: August 21, 2015, 05:08:14 AM »
3726 is also floating around this summer which is the Blauges strain.

Yeah, that's a nice one. I tried it last year for the first time and picked some more up recently. Need to use it soon. I found it pretty peppery and a little fruity. Differences in temp I'm sure.

40
Commercial Beer Reviews / Re: Orval
« on: August 21, 2015, 04:16:26 AM »
Agreed it can fluctuate a bit. But when it's good, it's easily one of the best beers on the planet.

41
Yeast and Fermentation / Re: Do you think I need a starter?
« on: August 20, 2015, 05:17:01 PM »
I just got an image of Jim as Gene Hackman in Hoosiers. The line about not talking about the next step is oddly appropriate.

http://youtu.be/H5ZBOL3M6B0

Just LMAO. Good stuff. Great movie, too.

42
Yeast and Fermentation / Re: Do you think I need a starter?
« on: August 20, 2015, 05:05:29 PM »
I'd probably use just the smack pack for that too, given the freshness and the 1.035 OG.

43
Beer Recipes / Re: Cream Porter ish?
« on: August 20, 2015, 03:13:34 PM »
Different schools of thought on the cream stout/cream porter. I like to balance the sweet character in a cream stout with a decent level of roast, to keep the beer from seeming too sweet. I checked my notes on the last cream stout I did which IMO was excellent - FWIW I used 8 oz of black patent and 8 oz pale chocolate for the roast components. Balanced really nicely with the sweetness.

EDIT -  The malts were all mashed together on this one, targeting a pH of 5.55

44
General Homebrew Discussion / Re: Calc help
« on: August 20, 2015, 11:12:31 AM »
It's the only way I can think of unit conversions at this point. ::)

True enough

45
General Homebrew Discussion / Re: Calc help
« on: August 20, 2015, 10:45:32 AM »
so since this is volume (1/8 cup or 30ml) whats my formula?

(0.87 lb)*(454 g/lb)*(30 mL / 25 g) =  470 mL = 16 US fl oz

Flashbacks of my last college Chem class - nice conversions.   ;D

Pages: 1 2 [3] 4 5 ... 453