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Messages - HoosierBrew

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46
Ingredients / Re: Hop aroma
« on: February 16, 2017, 08:36:59 AM »
On the topic of hop aroma, do people find that they get different hop character when dry hopping at different temps. It could be all in my head, because the difference isn't huge, but when I dry hop at lagering/kegerator temps, I swear I get more grassy flavors than dry hopping at room temperature.

Everything stated below is my own experience and is not a suggestion that it will work for you. If anything sounds fact-based then dismiss it because it is not:
I've personally experienced the same grassiness from cold temperature dry hopping, and I've concluded that it's simply a function of temperature and time.  Just like hop storage can be improved 10-50x by limiting oxygen, light, and freezing temperatures - but eventually they will lose their muster just like everything else.  So, I find that 5 days of room temperature dry hopping is equal to about 30 days of cold-serving temp dry hopping, which is to say that you'll find the same level and character of grassiness on days 1-2 at room temp dry hopping that you'll find in 1-12 days of cold-temp dry hopping.  As you move beyond those 12 days, the grassiness begins to fade away leaving the nicer characters of the hop; and by about day 30 at cold temps nearly all of the grassiness is gone leaving behind only the qualities you are generally striving for.  So, that said, when I keg hop my beers I will leave them at room temp (65-70) for 5 days before putting the keg into cold storage and that solves the problem for me.


Yeah, that's my feeling, too. I think you get through the grassy period much quicker dry hopped at room temp, which is why I do it most times. Just IMO, etc.

47
General Homebrew Discussion / Re: Finally got a brew day in
« on: February 16, 2017, 07:19:07 AM »
Sounds like a challenging brew day, Frank. It'll be good !

48
All Things Food / Re: Brussels Sprouts & Bacon
« on: February 16, 2017, 05:23:15 AM »
Oh yeah. I sautee the sprouts in olive oil, garlic, and balsamic vinegar, then top with bacon. Made many a brussel sprout hater change their tune.

49
Homebrewer Bios / Re: New Member to AHA! - PA
« on: February 15, 2017, 09:52:43 AM »
Welcome, Paul! Wow, that's some resume. I'm sure you'll get peppered with questions and be a great contributor. Let's start here. As someone with a pro background, any advice for all grain homebrewers to improve their beers? What styles are your favorites?

50
+1.  It probably wouldn't hurt if done right, but I wouldn't use a fermwrap to warm the beer up just to dry hop @ 68. You're upwards of 60F now - I'd save time and dry hop as is. I've dry hopped at temps from room temp down to 40F. At the cold end it takes longer to extract the oils than at room temp, but aside from that, I don't see any magical dry hop temp. It's just quicker at room temp. $0.02  .

51
The Pub / Re: Happy Birthday!
« on: February 14, 2017, 09:50:37 AM »
I just hit 50 a couple weeks ago. It was more wishful thinking on my part.   ;D

52
The Pub / Re: Happy Birthday!
« on: February 14, 2017, 09:39:49 AM »
Happy 38th, Denny!  Enjoy.

53
Beer Recipes / Re: Looking for a good Dry Stout recipe
« on: February 14, 2017, 08:50:20 AM »
When I put Martins recipe in brewers friend, it comes out to be like 22 SRM. Recipe says it should be in the 30s. Any ideas on what im doing wrong?

FERMENTABLES:
5.17 lb - American - Pale 2-Row (74.6%)
1.1 lb - Flaked Barley (15.9%)
10.6 oz - American - Roasted Barley (9.6%)

With head firmly screwed on this time: :D

Proportions look good; OG a little high but no worries.  As for the color discrepancy, it may simply be the malt choice you're using for the roasted barley.  For instance, Briess/American roasted barley comes in around 300°L (or ~400 SRM); whereas, Crisp/UK roasted barley comes in around 555°L (or ~751 SRM).  My instinct would be to use UK roasted barley for a classic Irish Dry Stout due to the geographic proximity of Ireland to Great Britain.  I bet if you substituted in Crisp roasted barleys in your brewing software you'll see that final SRM beer color discrepancy go away (or be greatly reduced).


Sounds right to me. I generally use a UK roasted barley for my stouts.

54
Beer Recipes / Re: Looking for a good Dry Stout recipe
« on: February 14, 2017, 07:55:17 AM »
I think he's asking about the color (SRM) discrepancy. I wonder if he entered his batch size into software. That recipe is darker than 22 SRM.

55
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 14, 2017, 06:48:37 AM »
Great looking beers.

56
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 13, 2017, 05:47:17 PM »
Man, that sounds good.

57
All Grain Brewing / Re: Out of my comfort zone
« on: February 13, 2017, 09:17:31 AM »
Yeah, I wasn't sure it I should do Dawn or purple power and then dawn. 


The paperwork mine came with recommended what I posted FWIW. I'm 4 or 5 batches in on it and no purple foam or beer.

58
All Grain Brewing / Re: Out of my comfort zone
« on: February 13, 2017, 09:14:03 AM »
I highly recommend a sink full of hot Dawn suds and a blue scrub pad. Then a thorough rinse and it's ready to rock. Mine came with a warning to clean first as a reminder.

59
Ingredients / Re: Hop aroma
« on: February 13, 2017, 09:11:13 AM »
As someone who brews hoppy beers, I can give you a couple hints to get better aroma.


3/ Again if you keg, dry hop in the keg using a 5 gallon paint strainer bag, zip tied shut. This traps the hop aromas in your keg and that's a good thing. I leave the hops in there.

Hope this helps!

Jon, when you go this route do you notice added hop haze or do the beers pour fairly clear given time?


I'm assuming you mean particulate haze, and not the initial oil haze that you get. Very little particulate haze with one bag, but some initially. Basically zero if you use a bag inside a bag - that's what I'm doing. Those bags are pretty fine mesh and the extra filter layer of the second bag gets it done.

60
Ingredients / Re: Lemongrass
« on: February 13, 2017, 06:51:49 AM »
Well, looks like I handled the lemongrass wrong. I didn't pulverize it just shredded it. Almost no lemongrass flavor. Back to the drawing board.

I love the idea of Lemondrop hops except that I'm not sure how easy they would be to obtain in bulk. This is for a local organization (Huntsville Botanical Society) and they want to keep it on draft and in bottles so I'd have to have a contract for the hops or they would have to be plentiful on the spot market, but I will look into their availability. Thanks for the suggestion.

Sorry, Keith. I was hoping my suggestion would help. The character comes out well in soups, but obviously that's heated.

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