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Messages - HoosierBrew

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46
Yeast and Fermentation / Re: Multiple strains for saison
« on: April 20, 2017, 02:16:59 PM »
+1,000 to Blaugies/Rustic.  You may like it enough that you don't need to blend... 


^^ Yup.

47
Yeast and Fermentation / Re: Wyeast
« on: April 20, 2017, 02:14:44 PM »
I have 3726 in my cart at nb and showing in stock

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Sweet! It's been a few months since I got the email from Wyeast. Good to know!

48
Yeast and Fermentation / Re: Wyeast
« on: April 20, 2017, 02:05:35 PM »
When did that change? (3726 year round).  I emailed last year and they told me they weren't gonna run it anymore at all.  I understood it to be some sort of agreement with the Imperial start up?



It didn't change to my knowledge - I emailed them about the same thing a while back. As far as I knew, the only year round source (maybe only source period) for 3726 is what's reported to be Imperial Rustic. Awfully close to 3726 to me.  :)


Edit - I take it back. Wyeast's site does show 3726 now as a year round. Ok, another source then. Things must've changed since I emailed them (Drew and Denny's input?). Cool!

49
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: April 20, 2017, 05:06:38 AM »

The best thing you can do is plan as though you will advance everything you entered, and rebrew the categories that need rebrewing regardless of whether you advance or not.  Best case, you are ready to go for 2nd round.  Worst case, you have some extra beer to share with your friends for when the weather turns nice.  Throw a BBQ for your friends and kick back and enjoy the June weather when they should be at their peak.




Yep, it's the easiest solution. My Dunkel didn't advance but I rebrewed as if it would, to keep the timeline on schedule. Having 5 more gallons of a good beer is never a bad thing!



50
Yeast and Fermentation / Re: Multiple strains for saison
« on: April 20, 2017, 03:49:38 AM »
I use 3711 and 3724 together semi regularly. Sometimes pitched together, sometimes I pitch the 3711 as the 3724 is slowing down . Regardless, if you don't like the mouthfeel of the 3711, subbing 1/2 lb to 1 lb of sugar for base malt helps lighten body and mouthfeel.

51
Homebrewer Bios / Re: New Member
« on: April 19, 2017, 03:19:58 PM »
Welcome, Sammy! Lots of good info, brewers, and people here.

52
Yeast and Fermentation / Re: No visible fermentation activity
« on: April 19, 2017, 03:12:33 PM »
I don't know if you guys keg, but now and then I'll dip a q-tip into some keg lube and run it around the rubber seal in the bucket lid, much like you'd do on keg o-rings. That and plenty of pushing down around the lid helps.

53
Yeast and Fermentation / Re: No visible fermentation activity
« on: April 19, 2017, 02:49:47 PM »
Airlock activity isn't always an accurate indicator of fermentation. Fermenting in a bucket?  If so, the lids (especially after several uses) have a habit of not always sealing well. If you're smelling beer fermenting, it probably is. Make the hydrometer your friend - check gravity in a few days and see where you're at. Being a saison, remember that most saison strains eat through the vast majority of sugar within a week or so, but are pretty slow to reach actual FG. I give my saisons 3 weeks and am generally at FG by then.

You know you're at FG when 2-3 readings are the same, checked a day or two apart each. Good luck!

54
All Grain Brewing / Re: Very low FG, does this make sense to anyone?
« on: April 19, 2017, 07:35:21 AM »
John, I gather from your two posts that you are under the impression the FG was 1.008. It was 1.005.
Trapae: how's it taste, what's the body like? If its not too thin I wouldn't discount a measurement error.
If it tastes off infection is possible of course.
If its not infected and too thin I would try adding some munich or vienna to the base malt and/ or a touch more crystal and mash in mid 150's.
EDIT: for my personal taste I wouldn't add more crystal, just munich or vienna at 20%ish of a base blend.


You're right, Pete. It was early when I read it. I agree with your comments, too.

55
All Grain Brewing / Re: Very low FG, does this make sense to anyone?
« on: April 19, 2017, 06:01:54 AM »
Unless your thermo is way off I find it hard to believe it's the mash temp causing the problem. I notice attenuation differences when mashing at different temps but they are not huge.

My first thought with unexpectedly high attenuation is contamination with a more attenuative yeast and/or bacteria.

I suppose there may also be variation in the Malt composition. did you use the same maltsters products across batches?


I don't disagree, Jonathan. All things being equal, raising mash temp by 3 dF could well bump his FG a point  or two, probably all he needs

56
+2;  Biggest improvement to my IPA in recent years was crashing well prior to dry hop.  Beer is crystal clear.  Biostransformation is BS IMO.  When I was DH into primary when I cleaned the carboy the yeast smelled magnificent as it went down the drain...  ;D


I like dry hopping clear beer better, too. I don't think biotransformation is BS, I just don't like its effects compared to the hop character in clear beer. Each his own. We're probably in the minority here, since it seems that many or most dry hop @ the end of fermentation.
 

57
All Grain Brewing / Re: Very low FG, does this make sense to anyone?
« on: April 19, 2017, 04:22:20 AM »
I like a well attenuated IPA @ 1.010, but 1.008 is fairly thin. Next time try mashing the same recipe at 153F. And I assume you corrected your readings for temp?
 

58
General Homebrew Discussion / Re: I'm In A Slump
« on: April 19, 2017, 04:17:08 AM »
If you get in a slump it is usually due to poor quality processes. After brewing commercially for going on 7 years I have found this out the hard way.

One thing you might try to do is brew the same 2 or 3 batches over and over again until you start perfecting them. Write out your processes as exact as possible. Throw an odd one in brew here and there to fight back boredom, but focus on brewing certain styles until you feel you have mastered them.



Yep, good advice.

59
All Grain Brewing / Re: Metabisulfite (sulfur dioxide) in beer brewing
« on: April 18, 2017, 11:04:13 AM »
Healthy fermentation is less complex than water.  Hands down less complex.

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I disagree, and here's why:

There are several good spreadsheets and calculators out there for water. They work well, and produce very repeatable results.

But on the fermentation side, we're still very stuck with the "brew and see how it turns out" approach instead of a spreadsheet model. Final gravity? Total crap shoot. Banana/clove balance it a Weisbier? Going to have to likely brew several beers to dial it in. The list goes on, and we haven't even started talking about differences between starter methods (cell count vs. vitality) and so on.

I concur. Doesn't take much to reproduce dozens of useful water profiles. Also doesn't take much to use the water and get solid results in the mash.

Being a yeast whisperer however...


+2.  Most strains behave at least a little differently, aside from all the other factors.

60
The Pub / Re: Hello
« on: April 18, 2017, 09:45:44 AM »
Welcome back, Ed. Sorry for your loss. Lots of good advice and camaraderie here.

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