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Messages - HoosierBrew

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421
All Things Food / Re: A Labor of Love
« on: August 03, 2016, 08:39:01 AM »
   The closest thing to seafood around these parts is Rocky Mtn. Oysters


Pass. :(    I'm on a ball-free diet.

422
Beer Recipes / Re: How much victory is too much?
« on: August 03, 2016, 08:09:40 AM »
Personally, I like Victory better in the 5-7% range but I know of brewers who've used 10% and liked their beers. It gets pretty assertive past a certain point. $0.02  .

423
Kegging and Bottling / Re: beer gun
« on: August 03, 2016, 07:58:04 AM »
I've never tried to beer gun a 3.5 volume beer. Seems like the foam would be excessive regardless. But getting the beer and bottles cold helps - not sure if it would help enough.  And FWIW, I never fill with more than 3-4 psi, to keep foaming down.                           

424
Ingredients / Re: ratio of equinox with other hops
« on: August 03, 2016, 07:17:00 AM »
Yes, Equinox, err HBC-366, has high oil content, so 2:1 or 3:1 would work. Look up data for these hops here.
https://ychhops.com/varieties

I do use that site quite often. It weird how it's listed as HBC 366 formerly Equinox. Shouldn't it be the other way around?


I guess they dropped/had to drop the name. So now it's HBC366 again until it gets renamed. Still a damn nice hop.

425
Ingredients / Re: ratio of equinox with other hops
« on: August 03, 2016, 06:52:03 AM »
I just ordered some Equinox hops which I have never used. I will likely be using them in a pale ale with cascade and possibly centennial or palisade. Let's just consider cascade for now. Should I use a 2:1 of cascade to equinox so that the cascade does not get overpowered?


Yeah, at least. 2:1 to 3:1 would work nicely.

426
General Homebrew Discussion / Re: kolsch observations
« on: August 03, 2016, 06:16:54 AM »
Nice job guys!

427
All Things Food / Re: A Labor of Love
« on: August 02, 2016, 05:44:42 PM »
Looks awesome, Pete!  I make homemade potato chips, but I definitely don't grow my own potatoes.

428
General Homebrew Discussion / Re: reducing ppm hardness
« on: August 02, 2016, 09:24:39 AM »
(where the heck is Martin when you need him  ;D)  I think you are confusing some things (hardness vs ca/mg although they are related)  How's about a screen shot of BNW water profile screen?  I think your water's probably fine... 


Yeah, I'm confused by the 'Ca + Mg" thing. Regardless of water profile, Mg content IIRC is sub 17ppm in Brunwater. Pretty nominal.

429
General Homebrew Discussion / Re: No bitter addition?
« on: August 02, 2016, 05:18:46 AM »
I don't normally do whirlpool additions right at flameout because I like the hop character I get at cooler temps, but this is a situation to do it. Large additions of late hops plus a substantial flameout steeped addition will give you a nice level of bitterness (aside from good flavor and aroma). And as per the article posted a few months back (by Denny?), a healthy dry hop addition can influence the perception of bitterness, too.

430
Ingredients / Re: Brewtan B
« on: August 01, 2016, 05:48:20 PM »
Only a triangle test can answer many of the questions in this thread. My 2 cents...

You're totally right. My plan is to try to do a few of those in the next year, to satisfy my curiosity.

431
Ingredients / Re: Brewtan B
« on: August 01, 2016, 05:02:04 PM »
I've had similar concerns about oxygen pickup when adding gelatin. It makes the beer super clear, but lately I've deferred to just putting more kegs in the conditioning fridge and letting actual time do the clarifying for me instead of using gelatin as "liquid time".

Without any empirical evidence, I'm guessing it's close to a wash. In my head anyway, the beers age better if I leave them alone, but taste better young if I fine them. Since I have the fridge space now I'll trade time for more work (at least until I find a reason to reverse myself).



I'm pretty careful with O2 pickup, but I do fine many beers with gelatin. I honestly don't feel like it's caused any noticeable oxidation in my beers or I'd have stopped using it. I always assumed that with the gelatin's purpose being to drop yeast out of suspension, those yeast are able to scavenge the O2 introduced from stirring in the gelatin. Maybe not. Then again I've been kegging with ascorbic acid for a year or two now, so in theory that should be offering protection, too.
Yeah, I don't know about that... at cold enough temps for the gelatin to work the yeast are already dormant, I'd assume.


Yeah, I've thought about that, too. Regardless, I'm liking the end result.

Edit -  Like I said, hopefully the ascorbic is warding off any oxidation from the gelatin. I've entered lots of gel fined beers in comps that didn't get any oxidation dings. Who knows.

432
Ingredients / Re: Brewtan B
« on: August 01, 2016, 04:45:05 PM »
I've had similar concerns about oxygen pickup when adding gelatin. It makes the beer super clear, but lately I've deferred to just putting more kegs in the conditioning fridge and letting actual time do the clarifying for me instead of using gelatin as "liquid time".

Without any empirical evidence, I'm guessing it's close to a wash. In my head anyway, the beers age better if I leave them alone, but taste better young if I fine them. Since I have the fridge space now I'll trade time for more work (at least until I find a reason to reverse myself).



I'm pretty careful with O2 pickup, but I do fine many beers with gelatin. I honestly don't feel like it's caused any noticeable oxidation in my beers or I'd have stopped using it. I always assumed that with the gelatin's purpose being to drop yeast out of suspension, those yeast are able to scavenge the O2 introduced from stirring in the gelatin. Maybe not. Then again I've been kegging with ascorbic acid for a year or two now, so in theory that should be offering protection, too.

433
I really like flaked corn additions in several of my brews


Yep, gotta have it in cream ale and CAP. And as far as chilling the OFest goes, that pump/ice loop will kill it! Worked wonders on the Ofest and Pils I brewed this month.

Yeah, I got mine working pretty well. We have pretty warm ground water and my sh***y IC is only 3/8 inch by 25 ft. It is just too small for really quick turnaround times. My next big investment has got to be a real manly IC. Maybe the hydra or king cobra by Jaded.


Same here. I'm looking to get a Cobra (for my wide pot) by the end of the year. Between that and the ice loop, that'll shave off some serious time.

434
Yeast and Fermentation / Re: Imperial Yeast
« on: August 01, 2016, 09:30:00 AM »
Keep in mind that the Imperial guys came from Wyeast...that should give you some clues about the yeast.


Didn't know that, Denny. That leads me to think that 'Rustic' might well be 3726 then. Definitely gonna try it (and a few of the others).

435
General Homebrew Discussion / Re: 6 oz of hops
« on: July 31, 2016, 02:58:31 PM »
That's what I do for every batch of IPA that I make.  I was just tweaking the recipe for my next brew, an IPA.  It has 12.5 oz.   I have gone over a pound, but my impression is that the beer tastes weird until it is about a month old then it shines. 



Yep, I resemble that, too.  12-16 is about right for my AIPA tastes.

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