Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - HoosierBrew

Pages: 1 ... 27 28 [29] 30 31 ... 472
"I've only used fresh blackberries, but they can certainly be messy and can be expensive. I've heard good things about puree. 1lb/gallon is the absolute minimum, but I'd push it to 1.5-2lb/gal if you want any significant fruit flavor." erockrph

Are those weights for both purees and fresh fruit?

Overlooked your post,Frank -  I use fruit purees exclusively now (after a few early racking nightmares with fresh fruit).  The amounts aren't interchangeable between the two IMO. Purees are more concentrated than fresh fruit because purees don't have the skins, seeds, pits, stems, etc., that fresh fruit does. I think using half the amount of puree than fresh fruit is a good starting point, then adjust on the next one. It's tough to advise on amounts because everybody has a different goal and preference for their beer. Example - I might only add a couple lbs of cherry puree to a quad (Three Philosophers style) to get a slight cherry background character since it's for me, but if I make a cherry beer for my wife (who wants an absolute fruit bomb) then it might be a couple 48 oz cans of puree.

I agree you are low on the late hops for an apa. Looking more in blonde territory. I recommend pairing the citra with something. I don't like it solo. Amarillo, cascade, centennial, and simcoe are all good choices.


Kegging and Bottling / Re: Anti oxidation ideas
« on: August 03, 2015, 12:06:14 PM »
Good advice from all. Be totally focused on reducing as much O2 contact as humanly possible via thorough CO2 purging as mentioned. I use a sure screen on the keg diptube for dry hopped beers - this gives me the option to add more dry hops to the keg ( in a fine mesh nylon bag) and not have any hop particles in my glass. Win-win.

All Grain Brewing / Re: 100% pils malt. Too light?
« on: August 03, 2015, 08:58:18 AM »
Got a blue ribbon for this beer though I am not sure what my score was yet. They switched to the 2015 guidelines at the last minute so I entered it as an international pale lager instead of an american premium lager. I can't find the thread where I was asking for style help but thanks to those that helped me.

Great job. Kudos !

The Pub / Re: Hangin at Yellowhammer
« on: August 03, 2015, 08:50:36 AM »
First off, gorgeous picture. Those had to be killer beers. The 'green with envy' is a deeper shade now, prolly forest or British racing green.   ;)

General Homebrew Discussion / Re: over attenuate?
« on: August 03, 2015, 05:46:19 AM »
As far as effect goes, an under attenuated beer may be sweet with a lot of body.  The final gravity reading would be higher than expected. 
A lower than expected final gravity would be over attenuated.  The beer may seem thin and have more alcohol than desired.   

Sent from my SCH-I545 using Tapatalk

I find underattenuation to be much more of a problem than over. I find it tastes like the beer isn't finished. Worty is a good descriptor. It tastes like unfermented wort or non-alcholic beer. With a strong beer this can be especially unpleasant as it then tastes like a sweet non-alcoholic beer mixed with cheap vodka.

Totally agree. Gotta mash those big beers (in particular) low and long IMO.

Wood/Casks / Re: How to proceed with oak cubes?
« on: August 03, 2015, 05:38:57 AM »
The other way to sanitize the cubes is to toast them a little longer to get the flavor you are looking for, especially if they are lightly toasted. Here's a great chart for toasting wood

that's a great chart Keith!

+2.  Never seen that. I'll have to put it to use !

The Pub / Re: Hangin at Yellowhammer
« on: August 02, 2015, 04:23:36 PM »
Man, those all sound damn good. Green with freakin' envy.

Ingredients / Re: Carafa in a Stout?
« on: August 02, 2015, 03:22:30 PM »
  I tend to get kind of an ashy flavor in roasted beers sometimes, I always wonder what causes that. Could it be the malt? pH?

Most often pH IMO. You can mash a stout or porter at 5.3 and find the roast character harsh or acrid, but mash the exact same beer at 5.5-5.6 pH and find the roast much mellower and enjoyable. The high acidity of black malts gets softened enough to be pleasant at the higher pH. Try it sometime !
On these beers, the pH must be getting too low on me. I usually add some baking soda to raise the pH, but maybe not enough. Wouldn't Guinness be ashy then since they mash low? Or is the function of their sour mashing process the differing factor there? Definitely don't care for that ashy flavor I get sometimes. Ick.

If I'm correct, Guinness steeps the roasted barley separately (with nothing added to raise pH) producing a sort of tart wort, which they then blend with the main mash of pale malt and flaked barley, which is pH controlled. I guess they hit the right ratio of tart black wort to main wort since it tastes so good. I agree I don't like the ashy, acrid character at all. I dumped a batch of stout a few years back that had more ashy than I wanted. All I know is everything mashed together @ 5.5-5.6 pH makes a pretty killer porter or stout. I need to brew one this fall !

All Things Food / Re: BLTs and Okra!
« on: August 02, 2015, 10:02:59 AM »
Yep, sounds good. Bacon fat is liquid gold.

Now drinkers will show a preference for local no matter how crappy it is. I was at a brewery recently and could choke down two out of six, one of the four awful ones was acceptable enough I drank it out of pity. The other three I passed back to the bartender. There is no way that place should stay in business longer than a week, but they will because someone will like it because it is local. Now they may eventually figure out their oxidation issues, but even if they don't bad breweries typically make it a year or two before everyone figures out just being local ain't enough. I suppose the fans could be part of the 25% who cannot taste anything.

Ay least 1/3 of the MANY breweries around here are like this.

+2.  When the newer craft beer drinkers get a little more savvy they'll realize that local doesn't always = good.

All Grain Brewing / Re: Question about batch sparge timing
« on: August 02, 2015, 09:08:14 AM »
I think this thread has convinced me to try batch sparging. I really like the idea of cutting time off the brew day.

I've done it for years. It's easy and makes great beer. Can't recommend  highly enough.

General Homebrew Discussion / Re: No head retention in lagers
« on: August 02, 2015, 06:34:46 AM »
Using too much fining can be a huge problem for head retention. Whirlflock may be the culprit (or Irish Moss).

That's good info, Keith - never heard that. I know you only need half a tablet, but I just drop a whole one in for convenience. My beers don't have any head retention issues, but it's something to keep in mind anyway.

Thanks to Denny and all the others who've been giving great feedback over the past couple weeks. Today's mash went very well. I mashed for 60 minutes @156F and batch sparged using Denny's method. Not only did my sparge take significantly less time, but I hit my pre boil gravity dead on and got 82% Mash efficiency. I'm pleased :)

One small issue, I do half batches and my cooler is small, so I had to do a second batch sparge with about 3/4 gallon of water. On my first sparge I had a grainbed temp of 167F. unfortunately my second small one hit 175F. The second sparge took about 2 minutes so I'm hoping I had little tannin extraction. What do you think?

I sparge with 190F ish water and extract no tannin. It's more of a pH thing IMO. If you control your pH well via Brunwater or similar,  your sparge temp won't cause you issues at all.

Ingredients / Re: Carafa in a Stout?
« on: July 31, 2015, 11:00:53 AM »
  I tend to get kind of an ashy flavor in roasted beers sometimes, I always wonder what causes that. Could it be the malt? pH?

Most often pH IMO. You can mash a stout or porter at 5.3 and find the roast character harsh or acrid, but mash the exact same beer at 5.5-5.6 pH and find the roast much mellower and enjoyable. The high acidity of black malts gets softened enough to be pleasant at the higher pH. Try it sometime !

Nice: pH I was going to talk about next: 5.5 sounds like a good target. Water wise what's good Sulfate/Chloride levels for a stout?

I think I'll brew two beers, a Guinness one and one with the Caraffa III + Oats that I'll age on cocoa (maybe coffee too) in a hope to get a smooth chocolate flavor.

I like to start with Black Balanced or Black Malty in Brunwater and make subtle changes on following batches if need be. Both sound great !

Pages: 1 ... 27 28 [29] 30 31 ... 472