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Messages - HoosierBrew

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406
The Pub / Re: Oops
« on: February 26, 2014, 08:24:55 AM »
Yeah, I think the punishment is a little out of proportion.

407
Beer Recipes / Re: Honey Blonde Ale
« on: February 26, 2014, 08:04:01 AM »
I have a friend who tried to brew a 100% honey malt beer. Predictably, it did not turn out well.

That would not be a good recipe to try.

Yikes. You could pour that on pancakes.

408
General Homebrew Discussion / Re: aging of high gravity beers
« on: February 25, 2014, 06:07:09 PM »
Man, it's tough. I'm always really excited when a high gravity beer is really good fairly young( 2 or 3 months), sometimes a little too excited. It's a nice payoff to have several bottles hit their intended flavor peak. I'm not too proud to admit that the ones I've aged the longest were ones I found that I thought were gone. A 3 year old quad comes to mind that was unreal. Good luck !

409
The Pub / Re: RIP Harold Ramis
« on: February 25, 2014, 05:56:31 PM »
I vote for a Three's Company- The Movie with Seth Rogen as Mr Roper

Zach Efron (sp?) as Jack, Miley Cyrus as Crissy, and Ellen Page (sp?) as Janet?

Sorry, we've gotta do better than Miley for Crissy ! I'm thinking more like Scarlett Johanssen. Just sayin'.   :)

410
The Pub / Re: RIP Harold Ramis
« on: February 25, 2014, 03:53:57 PM »
No kidding !  Rocky is actually a good movie. Not a sequel fan - they're almost always a letdown. +1 to no more remakes.

411
General Homebrew Discussion / Re: Homebrewing Appliance survey
« on: February 25, 2014, 11:08:06 AM »
Took longer than some brews I've done

Yeah, I quit halfway through. The only machine I want is something to automatically clean up after me. I'll just wait until my son is old enough for that :)


This  I would pay for. I might even finish a survey about it!

+ 10.  :D

412
General Homebrew Discussion / Re: Adding java to a stout
« on: February 25, 2014, 10:39:46 AM »
I just bought some Kona medium roast. I plan to add  4oz fresh ground to the keg prior to kegging and let it steep at cellar temp for 7 days. I like the whole bean idea too.

Thanks for all of the ideas and suggestions. Keep the suggestions/discussion coming! :)



Fresh ground coffee cold steeped in the keg works well.  :)

+1. Sure does.

413
All Grain Brewing / Re: astringency
« on: February 25, 2014, 10:13:00 AM »
I don't use 5.2 anymore, but adding that product is not causing your astringency problems - so removing it will not fix it - so if you want to leave it in for now, no problem. You might loose some heat between the kettle and grain, but I'm sure it's not 40 degrees worth (212F to 170F). Heat to maybe 175F and check the temperature at the surface during the sparge. If it's high or low you can adjust next time, but try to keep it at or under 170F.

No, I agree the product doesn't directly cause the astringency. But if he took at face value that the 5.2 was keeping his pH in the good range, then it could be indirectly giving him issues, as opposed to RO and water software.
Yes, I'm only advocating 'easiest step first'.

Cool. Agreed.

414
All Grain Brewing / Re: astringency
« on: February 25, 2014, 09:55:10 AM »
I don't use 5.2 anymore, but adding that product is not causing your astringency problems - so removing it will not fix it - so if you want to leave it in for now, no problem. You might loose some heat between the kettle and grain, but I'm sure it's not 40 degrees worth (212F to 170F). Heat to maybe 175F and check the temperature at the surface during the sparge. If it's high or low you can adjust next time, but try to keep it at or under 170F.

No, I agree the product doesn't directly cause the astringency. But if he took at face value that the 5.2 was keeping his pH in the good range, then it could be indirectly giving him issues, as opposed to RO and water software.

415
All Grain Brewing / Re: astringency
« on: February 25, 2014, 08:55:09 AM »


try a batch with RO water and use bru'n water or another water tool to predict your pH. if that takes care of the issue, get your water tested and get a pH meter or reasonably accurate strips and use the spreadsheet to predict and the tools to measure your mash pH or just keep using RO.

+1.   5.2 does more harm than good. Try the RO and Bru'nWater -  I use them  and can sparge with 190-195F water with no astringency.

416
General Homebrew Discussion / Re: Adding java to a stout
« on: February 25, 2014, 08:32:34 AM »
One of my favorite coffees to use is Sumatra, obviously from Indonesia. I've never picked up on the bell pepper thing. Maybe the differences in each roaster.

417
The Pub / Re: RIP Harold Ramis
« on: February 24, 2014, 05:09:31 PM »
Guy was a writer, director, or actor in some of the funniest movies ever. RIP.

418
Yeah, I haven't done the iodine test in over 15 years. So unreliable, it's about worthless IMO. I kinda agree, Jim - I know the efficiency of my system pretty well and hit my target gravities and pH consistently. My beers are consistently clear which they wouldn't be with a bunch of unconverted starch present. I think conversion is a given in a cooler if you hit your temp accurately, close it and leave it alone.

419
General Homebrew Discussion / Re: Denny's been keeping his pencil sharp!
« on: February 24, 2014, 09:53:25 AM »
http://www.chicagonow.com/hoppy-times/2014/02/craft-beer-for-the-homebrewer/

Yeah, it's been getting really good reviews.

Deservedly so. The content is good, and the photography is top notch. Glad I got it.

420
General Homebrew Discussion / Re: Adding java to a stout
« on: February 24, 2014, 08:40:14 AM »
+1.  Same here.  I add crushed beans to secondary (or keg) in a nylon bag and pull them when the flavor is where I want. Never had an infection.

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