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Messages - HoosierBrew

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31

High jack - popular mechanics has an interview with Marshall that just posted today. Go read it.
A link for the lazy...

http://www.popularmechanics.com/home/food-drink/interviews/a16233/marshall-schott-brulosophy-beer-experiments/

What a cool experience!

Yeah, very cool Marshall. Nice work !

32
Thanks for posting, Jeff!  I brewed their Project Dank IPA recipe from Zymurgy last year and loved it, so I definitely want to brew this one. I'll be curious to see what Mark says. Good info in the article as well.

33
General Homebrew Discussion / Re: classification for beer comp
« on: June 29, 2015, 06:32:34 PM »
If the lime zest and lemon grass is not predominant it might be passed off as the hops so I'd enter that in the blonde category, the other I'd enter in the SFH category. The American wheat you can enter as an American wheat:)

I agree

34
Ingredients / Re: City Dry Hop
« on: June 29, 2015, 04:01:41 PM »
First, congrats Justin !  Another little brewer in training. Lots of approaches to dry hopping.  5-7 days is hard to beat. Though now that I dry hop in keg I often leave them in there.

35
Yeast and Fermentation / Re: What makes a lager a lager?
« on: June 29, 2015, 12:32:46 PM »
Sorry if I had started a dumb topic. That was not my intention. I guess the only prerequisite for a lager is lager yeast. I suppose temp doesn't matter.

Not dumb at all. It's a good question to debate.

36
Commercial Beer Reviews / Re: Stone Pale Ale 2.0
« on: June 29, 2015, 09:35:09 AM »
I had a couple pints of their Delicious IPA when in S.D. for NHC.  It was such a nice beer that I ordered Lemon Drop and Eldorado hops when I got home.  Can't wait to try to make this.

I did the same thing. I'd already used El Dorado but the combo was so good I bought some Lemon Drop. It's a really nice hop.

37
Yeast and Fermentation / Re: Low Volume Hydrometer - Any Ideas?
« on: June 29, 2015, 08:56:00 AM »


With Sean's excellent refractometer calculator I have very good results getting my refractometer to line up with a hydrometer. I've only tested a few times but I've never been more than 0.002 off which is as exact as I need to be.

Same here.

38
Equipment and Software / Re: I'll be the guinea pig
« on: June 29, 2015, 06:54:08 AM »
That would make her look like she was from that movie Avatar. Or did you mean for the cooler...

Or a Smurf.  Regardless, well done.

39
Cabbage is underappreciated. It looks really good right there. Smoky with some freshly cracked pepper. A big pat of butter wouldn't be too bad.


Yep. I've yet to have a form of cabbage I don't love. Awesome stuff.

40
Yeah, looks really tasty !

41
General Homebrew Discussion / Re: New Brewer Intro and "Hi!"
« on: June 28, 2015, 04:17:58 PM »
Welcome !

42
Equipment and Software / Re: I'll be the guinea pig
« on: June 28, 2015, 04:14:34 PM »
Looks like a nice build. Congrats on both counts.   ;)

43
Beer Recipes / Re: Kolsh Guidance
« on: June 27, 2015, 08:55:30 PM »
I like a little Vienna too. And I like both strains, but love 2565. It just has that vinous character I love in kolsch. I hold @ 58 for a few days then raise slowly.

44
Beer Recipes / Re: Kolsh Guidance
« on: June 27, 2015, 12:12:18 PM »
I would be careful using the kolsch malt. It is very dark. In think you are better off using 100% pils malt. I'm not sure how the brewers in Cologne use the Kolsch malt but they must be blending it.

You can add wheat it you want, up to 10%, but it is not really very traditional. There may be a couple breweries that use it.

For me, I target about 22-25 IBUs. If you want to go traditional Hersbrucker is probably your best choice. I actually use Crystal in mine and love how it turns out. Mandarina would make a really interesting finishing hop for a kolsch. I have been planning on experimenting with that.

As far as water I think you want at least 50ppms of Ca - I use calcium chloride. I used to build my water from scratch but have medium hard water at the brewery and no RO system and have been brewing Kolsch this summer for our tasting room and just adjusting with lactic and calcium chloride and it turns out great.

The real key is going to be your yeast. Both the strains from WY and WL are very nice. I have been using the WY strain lately. Both need to be started cold - mid to high 50s and then finished off in the mid 60s. A 2 week lagering period is all you really need but you will probably have to fine or filter the beer to get it to clear. I have left it at 32 degrees for 6 weeks and kolsch yeast is particularly stubborn. I have see wheat beer strains that clear faster. In Kohln it is traditional for them to be filtered after a short "lagering" period.


Great advice. Pretty much Kolsch 101.

45
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 26, 2015, 03:45:22 PM »
"Spirit of the Law," in my mind means we BNers are intentionally trying to take advantage of the rules.  That's what the 1500# goalie example would be.

Not my perception of it. Just that the nationwide saturation makes it unavoidable. Again, no axe to grind on my part.

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