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Messages - HoosierBrew

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421
General Homebrew Discussion / Re: step infusion mash for german pils
« on: March 24, 2015, 11:23:51 AM »

I couldn't tell any difference from a single infusion at 148 for 90 min.

+1

So just to clarify- no difference in body, malt character, head retention, or anything else as compared to a single infusion mash?

This is what I intend to be looking for with a recipe I've made many time with single infusion at 148-149f.

I did rests @ 145 and 158 for German pils before and noticed very little difference body and flavor wise to the 148/90 min single infusion. Head retention may have been a little better with the step, maybe not. I'm sure step mashers probably feel differently.

422
General Homebrew Discussion / Re: step infusion mash for german pils
« on: March 24, 2015, 10:39:23 AM »
I couldn't tell any difference from a single infusion at 148 for 90 min.

+1

423
Yeast and Fermentation / Re: Fermentation Schedule
« on: March 24, 2015, 09:48:21 AM »
American ales - pitch 62, hold @ 64 for 72 hours, ramp up to room temp until FG.  I dry hop in the keg for 5-7 days @ room temp, then chill and carb.
Belgians - depends on the strain.

424
I add fruit puree to secondary and vanilla, cacao nibs and coffee beans to the keg unsanitized, and trust the low pH and alcohol to protect the beer.  I've never had an infection doing this. Denny adds fresh mushrooms to secondary with no ill effects.

Well, except that his Wee Heavy then tastes like mushrooms.  :)


I was thinking the same.  Not my cup of tea.    ;D

425
I add fruit puree to secondary and vanilla, cacao nibs and coffee beans to the keg unsanitized, and trust the low pH and alcohol to protect the beer.  I've never had an infection doing this. Denny adds fresh mushrooms to secondary with no ill effects.

426
All Grain Brewing / Re: Magical Water
« on: March 24, 2015, 07:04:23 AM »
In the past I've used a small rectangular cookie sheet that fits into my cooler, to gently press down on the grain bed and get an extra quart or so of wort, to hit my target volume. My volumes are dialed in pretty tightly now, though.

427
Yeast and Fermentation / Re: Sanitized nutrients
« on: March 24, 2015, 06:12:13 AM »

I toss it in with my Whirlfoc tab at 5-10 minutes left in the boil.  Not sure if I had any nutrient degradation but I'm not overly concerned either.
same

+2

428
Man, one hell of a build.  I'm green with envy.  I agree, the pipe tower is really cool.

429
General Homebrew Discussion / Re: Flame Out vs Steeping
« on: March 24, 2015, 04:47:12 AM »
Huh, I did a clone of Highland Gaelic Ale and it it had a steeping hop step at flame out too. I hadn't run across this yet. I just tossed them in the pot at flame out as well. Then let it sit for 15 min before chilling. Didn't occur to me to cool it to 175 first. Oh well.



You don't have to cool to 175F, some don't.  I just like to because:   1/  I can control the bitterness in the kettle
2/  less of the volatile oils are driven off @ 175F and under, leaving better hop flavor and aroma IMO.

430
All Grain Brewing / Re: Magical Water
« on: March 23, 2015, 05:52:13 PM »
No magic. I think that all the grain-water absorption takes place during the mash. So after you run off the mash water, the grains are saturated and don't take on any more water. Your second runnings should be more or less the same volume as the sparge water you add.

+1.  Sounds like the first runnings could've been drained a little more thoroughly too, explaining why the sparge amount came out a little higher than what was put in.

431
Other Fermentables / Re: Potassium Sorbate after backsweetening
« on: March 23, 2015, 05:05:43 PM »
No need to add it ahead of time. It will be fine.

+1

432
Beer Recipes / Re: Help me pimp my brown ale
« on: March 23, 2015, 04:41:11 PM »
I add ~ 15% D180 or D2 to Dubbel or quad. If you're wanting a deep brown color with dark fruit character, these are better. As Eric said, D45 for amber color and more toffee character.

15%? Would that be a little over pound and a half?

It's in relationship to what you set as your target OG.  A dubbel at 1.070 OG would use less D180 than a quad at 1.100 OG, with each using 15%.  Software like Beersmith, ProMash, or Brewer's Friend will help you calculate it pretty easily.

433
Beer Recipes / Re: Help me pimp my brown ale
« on: March 23, 2015, 04:19:23 PM »
I add ~ 15% D180 or D2 to Dubbel or quad. If you're wanting a deep brown color with dark fruit character, these are better. As Eric said, D45 for amber color and more toffee character.

434
When good guys quarrel.
http://www.mlive.com/business/west-michigan/index.ssf/2015/03/black_white_flame_3_floyds.html


Now THAT is how this crap should be settled.  I love 3Floyds anyway, now even more.

435
General Homebrew Discussion / Re: try at batch sparging
« on: March 23, 2015, 03:54:31 PM »
If changing won't make better beer, why change? Great question!

At some point this question might come up. If person A is doing something that works great for them, why would person B be so adamant that person A should change? Especially if person B has nothing riding on it and will never try person A's beer. If A is struggling and looking for a remedy, I get it.

And I believe kludge is in the eye of the beholder guys. Just sayin...

I'm with ya, Jim. Unless somebody wants to pitch at 80 and ferment @ 75 or something glaring like that, I like "Here's what I do" best. We all know there are multiple ways to do almost all of this stuff. Gotta experiment to figure it out for yourself.

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