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Messages - HoosierBrew

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421
Equipment and Software / Re: App or notebook
« on: January 04, 2016, 07:03:42 AM »
JT, I like that. Consolidates all the pertinent info.

422
Beer Recipes / Re: American Brown Ale
« on: January 04, 2016, 06:01:41 AM »
Personally, I'd use Cascade for everything after 45 mins. I love Columbus but it might be a tad assertive as a flavor hop for this style. But in a pinch it would work fine.

423
All Grain Brewing / Re: Whirlpool/ 0 Minute Addition Difference
« on: January 03, 2016, 05:52:19 PM »
I think the experiment sounds cool. I think aroma will be nice at 120F, with flavor diminished and obviously no bitterness extracted at all, as compared to flameout steeping. I'd be curious  to see how 120F compares to 170-175F, which I prefer. I'm considering adding an oz or two of hops @ 120F as I cool my next APA or AIPA (without steeping), to check out the quality and quantity of aroma there.

424
General Homebrew Discussion / Re: Cold Crashing Time
« on: January 03, 2016, 05:05:28 PM »
I use it on dark beers, too. Obviously not for clarity, but to clear the yeast out faster. Beer just tastes better with the yeast out of suspension. Hefe and wit excluded, of course.

425
General Homebrew Discussion / Re: Cold Crashing Time
« on: January 03, 2016, 04:51:56 PM »
I used to cold crash for 2-3 days to give my beer a fighting chance to be clearer going into the keg.  Then I started using gelatin.  Once gel finings were incorporated into my packaging process, I no longer felt the need to cold crash any longer than 24hrs.  Just long enough to get a good bulk of the yeast to floc out and get the beer cold enough to mix with the gelatin which completely clears the beer for me.  Saves time, electricity, and money.



I agree. I get the beer super cold - ~ 32F - for 24 hrs, add gelatin, and get on with the process. Adding gelatin at around 32F maximizes is effectiveness IMO. Definitely saves time.

426
All Grain Brewing / Re: FG is finishing way too low, is it an infection?
« on: January 03, 2016, 04:38:46 PM »
Have you calibrated your hydrometer and corrected for temp? The paper slip inside a hydro can slip over time. One of mine reads ~ .004 high every time. Or if you use a refractometer do you use the correction for alcohol present?

427
All Grain Brewing / Re: astringent off flavor
« on: January 03, 2016, 03:53:35 PM »
If you plan to use your tap water you'll need to know the water content, to be able to accurately enter the values into Brunwater. People often send off a sample to Ward Labs to get a reliable assessment. Lots of brewers here use all RO (reverse osmosis) water as a base, then add brewing salts and acid to hit target pH. I use all RO water.

428
All Grain Brewing / Re: astringent off flavor
« on: January 03, 2016, 03:08:32 PM »
Has it been only dark beers ?  You often have to raise pH with RO water ( no alkalinity) to avoid getting acrid, harsh character from dark malts in dark beers. Now's as good a time as any to download Brunwater and start getting a handle on pH. We can help - it's not as bad as it seems.

429
All Things Food / Re: A simple lunch.
« on: January 03, 2016, 03:04:37 PM »
That's impressive, Pete. Looks fantastic !

430
General Homebrew Discussion / Re: Frozen beer
« on: January 03, 2016, 03:03:29 PM »
Thaw it out, keep on trucking


+1.  You may find out it's one of the clearer beers you've made.

431
One final question before I brew this today... Office 365 is choking on Brun Water v1_16 and not allowing me to select a water profile. Can someone (HoosierBrew, maybe?) give me the ppm values for a RIS. The recipe I am using, HoosierBrew posted on the first page.

Thanks in advance.



I used Black Balanced in Brunwater, mashed @ 5.6 pH.



EDIT -  Sorry for misreading your question. I used :   67.1 ppm SO4, 58.8 ppm Cl2 (60 ppm Ca total), with with 5.63 g baking soda in the mash to raise pH to 5.6.  And it was a 5.5 gallon batch by the way.

432
General Homebrew Discussion / Re: First Batch What Do You Guys Think?
« on: January 03, 2016, 07:34:16 AM »
How can I be sure the yeast is done ?


You know the yeast is done by taking hydrometer readings - take 2-3 readings a couple days apart each. If the readings are the same, your yeast has done its job and is finished. Then bottle or keg.

433
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: January 02, 2016, 04:00:19 PM »
Yeah, I change my brewing plans on a whim all the time. All it takes is to try a really good local beer or a classic that hits the right spot and I'll change my scheduled brew on a dime. Man I love brewing my own !

434
Kegging and Bottling / Re: Beer lines, cleaning with...?
« on: January 02, 2016, 02:19:58 PM »
Soak and flush for me. Never seen that brush before. Not a bad idea a time or two a year.

435
General Homebrew Discussion / Re: Mistakes, Learned From
« on: January 02, 2016, 10:27:21 AM »
A master brewing checklist is on my to-do list


Really helps me stay organized on the early morning brews, which are most brewing days for me.

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