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Messages - HoosierBrew

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406
Ingredients / Re: mill flaked barley?
« on: January 08, 2016, 03:57:13 PM »
My one time using  flaked barley i did not mill and they nearly disappeared anyway  so I can't imagine it makes night n day difference.


Yeah, same with flaked maize. It pretty nearly dissolves.

407
Yeast and Fermentation / Re: How long is too long?
« on: January 08, 2016, 03:56:11 PM »
FWIW, my routine is now to crash @ 32F for 2 days then gelatin fine (most beers). Crystal clear a couple days later.

408
Yeast and Fermentation / Re: How long is too long?
« on: January 08, 2016, 03:43:31 PM »
If you can chill to about 35 F and hold it there for a couple of weeks, it will help make the beer a lot clearer. If not, cold crashing doesn't really serve any purpose.


A couple days @ 32F definitely drops most (not all) yeast strains for me. Longer of course would make it clearer.

409
Yeast and Fermentation / Re: How long is too long?
« on: January 08, 2016, 03:35:57 PM »
Thanks alot, I Googled the hell out of that question and could not find anything.
Before bottling is a cold crash a good idea or is it a personal preference?


I appreciate all the help.

R,
Curtdogg



It's ok to crash before bottling - I know it might seem like there wouldn't be enough yeast left to help carb the beer but I assure you there will be. There's always yeast in the beer, you just can't see it below a certain threshold. So verify FG (doing the hydrometer checks I mentioned) then cold crash for a couple days, then bottle. Good luck !


Edit -  This assumes of course that you didn't brew a really big beer, say 1.090+ OG. Sometimes a beer that big needs a dose of fresh yeast at bottling because the high abv has left the yeast sluggish and often unable to carb your beer. Standard gravity beers, no worries.

410
Ingredients / Re: mill flaked barley?
« on: January 08, 2016, 03:27:23 PM »
I brewed last Wednesday without milling the flakes and everything went good.


FWIW, I've never milled flaked grains Steve, and always had good luck (and beer).

411
Yeast and Fermentation / Re: How long is too long?
« on: January 08, 2016, 03:23:40 PM »
You can easily keep beer in the fermenter for a month + with no negative issues. As with any beer, you want to take 2 or 3 hydrometer readings a couple days apart each to verify that you're at final gravity. If those readings are identical, bottle or keg the beer. Past that, you can leave the beer in primary for a while if need be.

412
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: January 08, 2016, 08:44:50 AM »
Making my first foray into the Belgians.  Going to brew a Belgian Blonde.

what yeast you using?

I have a choice between WLP500 Monastery Ale and WLP 530 Abbey Ale.  I was thinking of brewing this batch with one of them, and then brewing a second batch next weekend with the other.

Any suggestions?



A lot of brewers use 530 (3787) with good results. I've also used 500 (1214) with good results, too.  To keep esters in check I'd hold either @ 64F for 2-3 days then ramp a couple degrees F/day, up to the low 70s. Either makes a great beer.

Edit - WY3522 makes a great blonde, too.

413
Beer Recipes / Re: Chasing the perfect Munich Helles
« on: January 08, 2016, 06:51:52 AM »
I actually find it pretty funny that everyone is gimme gimme, and no one wants to even try.That type of attitude may work for others, but that falls on deaf ears for me, sorry.



You definitely have a unique approach to the brewing forum - show up, tease your expert lager knowledge, then call us lazy for not trying. Utterly and completely the opposite purpose of a good brewing forum. Kudos. I still call trolling.

414
All Grain Brewing / Re: Low pH with Best Pils Malt?
« on: January 08, 2016, 05:19:13 AM »
Can't we just throw some 5.2 stabilizer in there?





Absolutely.  ;)

415
The Pub / Re: Brewery upgrade
« on: January 08, 2016, 05:17:00 AM »
Looks like it has a catwalk.   ;)

416
The Pub / Re: Magazine Subscriptions
« on: January 08, 2016, 04:58:33 AM »
I've gotten BYO (Brew Your Own) for years.  It's a good one.

417
The Pub / Re: Whiskey
« on: January 07, 2016, 06:33:26 PM »
Yeah, I see Tullamore along the lines of regular Jameson - an everyday whiskey I like. But the reserve is a cut or two above.

Edit - Agreed on Bushmill's.

418
The Pub / Re: Whiskey
« on: January 07, 2016, 06:07:06 PM »
That's a nice Irish. Had it many times.

419
The Pub / Re: The Pub?
« on: January 07, 2016, 05:50:00 PM »
Kinda bummed they don't include admission to events when you're speaking.


That's the surprising part. Kind of embarassing on their part. You've earned it, Denny.

420
Beer Recipes / Re: Cascadian Dark / BIPA: your thoughts on this?
« on: January 07, 2016, 04:40:14 PM »
Agree, ditch the mash hops. First off, don't call it Cascadian Dark Ale, that's just silly and should never be spoken. Second, Cut back on the Munich II to about 10-15% and make the dehusked black malt more like 6%. Target about 28SRM. Black IPA is basically a schwarzbier that is hopped up. It should be malty, but not overly so and 22% Munich II would intensify it too much. The Caraaroma isn't necessary.

Simcoe and Amarillo are excellent choices for Black IPA.


I agree. Your BIPA is pretty close to mine. I like the hopped up Schwarzbier analogy. Anyway I use .75-1 lb of sugar in mine and plenty of piney hops. I finished my last with Amarillo, Simcoe, and Chinook.

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