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Messages - HoosierBrew

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406
Yeast and Fermentation / Re: Wyeast 3711 French Saison
« on: June 02, 2016, 10:18:55 AM »
Personally, I like to hold 65-66F for 48 hrs, then ramp a couple dF/day up to upper 70s.

407
General Homebrew Discussion / Re: Denny hits 500 today...
« on: June 02, 2016, 09:35:11 AM »
Awesome, Denny. Congrats!

408
Just realized yesterday that I'd have the house to myself before work, so I'm finally going to get to try out my homemade crystal malt (made from Golden Promise) in an impromptu APA recipe:

1.054 OG
73% Golden Promise
18% Vienna
9% Homemade "CaraPromise 50L"
40 IBU Magnum at 60 min
120F Whirlpool for however long I can fit in before work (30-60 minutes):
1 oz Caliente
2/3 oz Lemon Drop
US-05

Just started the boil. The wort looked a bit darker than expected coming out of the mash tun (although that's never the best indicator of final color), so I'm thinking I may have underestimated the color on the homemade crystal a bit. It may be closer to the 60-80L range. Still should be tasty, regardless.



That's pretty cool. I'm curious to see how the flavor and color come out.

409
Yeast and Fermentation / Re: IPA with WY2565
« on: June 02, 2016, 07:48:50 AM »
I was thinking doing the Kolsch yeast would make an IPA "too clean."


Many (most) AIPAs are made with 1056/001/S05 which is pretty clean as well. Clean yeast character means the yeast stays out of the way of the malt and hops.

410
I've never really understood this logic either. It seems to me that adding dark grains later would just be the same as adding less dark grains.


Same here. To me it's just so much easier to mash it all together at a higher pH. To each his own though.

411
Commercial Beer Reviews / Re: Old Tankard Ale
« on: June 01, 2016, 03:45:56 PM »
Sounds good. I'll be looking for it. Thanks Chumley.

412
General Homebrew Discussion / Re: Glasier or Primo water?
« on: June 01, 2016, 02:57:13 PM »
I use RO water as a base to build on, but I wouldn't trust either brand to always be what you want. You're at the mercy of how well the machine's membrane has been maintained. Well maintained, you'll get low TDS (total dissolved solid) water, preferably sub 25 ppm TDS. A poorly maintained membrane will often give you water well over 25 ppm TDS. I bought a cheap TDS meter from Amazon and take it to the store when I buy the water. IMO  the best way to build water from scratch is to know what you're actually starting with.

https://www.amazon.com/HM-Digital-TDS-EZ-Measurement-Resolution/dp/B002C0A7ZY/179-5043520-0557219?ie=UTF8&*Version*=1&*entries*=0

413
Yeast and Fermentation / Re: Aeration with Whisper Aquarium Pump
« on: June 01, 2016, 02:45:19 PM »
With the air pump, let it go as long as you like.  An inline filter is important.

When I use the pump, I run it until foam comes out of the fermenter.

I'll second all that. At least with my setup, it's pretty obvious when the wort is getting close to saturation - for a few minutes, almost no bubbles make it to the surface, but at around 10 min it's climbing out of the bucket.


+2.  I use a mix stir until the foam hits the top of the bucket.

414
Ingredients / Re: Grapefruit puree
« on: June 01, 2016, 10:02:32 AM »
I can't have grapefruit because of a medication I take, but if I brewed one I would mash at a slightly higher pH (5.5 ?) to account for the acidity of the grapefruit added to secondary. Not sure what final pH would work out to in a beer like this. Mashing @ higher pH (like 5.5) may not be necessary, but no harm done either.

415
Yeast and Fermentation / Re: IPA length of fermentation question
« on: June 01, 2016, 07:48:38 AM »
do you use ss dry hop cannister?  If so, does it really keep pellet hops out fairly well?


 so I use weighted 5 gallon paint strainer bags there.

No clogging of dip tubes or poppets with this?

Nope

416
Yeast and Fermentation / Re: IPA length of fermentation question
« on: June 01, 2016, 07:48:26 AM »
do you use ss dry hop cannister?  If so, does it really keep pellet hops out fairly well?


It's been a work in progress. I have a canister that I like for APA level dry hops (ie., 2-3 oz). But IPA level dry hopping (2X APA) causes the pellets to clump up and not fully dissolve, so I use weighted 5 gallon paint strainer bags there.

To answer your question, it keeps the vast majority of hop matter out. A very small amount gets through. Lately I've been experimenting with using 2 layers of paint strainer bags, with the pellets obviously going in the inner bag. Seems to work better than anything I've tried before, including the canister and sure screen.

417
Yeast and Fermentation / Re: IPA length of fermentation question
« on: June 01, 2016, 07:31:32 AM »
do you use ss dry hop cannister?  If so, does it really keep pellet hops out fairly well?


It's been a work in progress. I have a canister that I like for APA level dry hops (ie., 2-3 oz). But IPA level dry hopping (2X APA) causes the pellets to clump up and not fully dissolve, so I use weighted 5 gallon paint strainer bags there.

418
Yeast and Fermentation / Re: IPA length of fermentation question
« on: June 01, 2016, 07:13:25 AM »
My IPA's are most always kegged up and carbing by 2 wks. About 7-9 days for primary fermentation, 3-4 days on dry hops, cold crashed overnight, then kegged with gelatin. Come out great.  No need to let them sit for 4 wks+. Drink'em fresh for best hop overload!


Same thing I do (except that I dry hop in keg now). Quicker is definitely better with hoppy beers.

419
Yeast and Fermentation / Re: IPA length of fermentation question
« on: May 31, 2016, 03:59:16 PM »
No reason you shouldn't be able to keg @ 3 weeks, especially if you're @ FG now.

420
Yeast and Fermentation / Re: Bottle harvesting Saison Dupont yeast
« on: May 31, 2016, 03:54:45 PM »
So it sounds like the culprit for cheapo refractometer inconsistency is ATC.  If you keep the unit at room temperature, that shouldn't be an issue, since the mass of the prism is much greater than a few drops of wort would be able to change.


Totally agree. And evaporation on hot samples definitely happens quickly, too - FWIW I cool my hot samples for a couple minutes in the freezer in an airtight plastic container, then take a reading. Just takes a couple minutes in the freezer to be @ room temp. My refracto stays @ room temp as well.

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