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Messages - HoosierBrew

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46
Beer Recipes / Re: Dunkel
« on: January 01, 2018, 12:25:15 AM »
^^^^
Munich can easily be 100%of the grist.   I have put Pils in just because others used to just because of that concern...but fact is the enzyme capacity of Munich is right up there, it's a true base malt (European ones anyway.)  If Munich does underattenuate at all (doubtful) it would probably be because of the slight bit of caramelization it gets in the kiln. I wouldn't be afraid to go all Munich and Carafa. Mash for dryness.  Search for other threads on these boards on this, I recall seeing others are taking this approach and liking it.  Oh and for a secret sauce? To adjust color instead of Carafa  try Briess Midnight Wheat.  Huge color at 550L, and VERY little flavor contribution. Super smooth and not roasty at all. Debitterd black similar.


Sinamar works well here as well. Easy peasy.

47
Unsure of my boil off rate with these new burners, I added a new instrument. It's called a stick with a line on it at 6.25 gallons. The extra .25 is to account for boil expansion. Gladbi did because they started out with a crazy boil and I dialed it down just a smidge too much. 60 min measure showed I needed an extra few minutes to hit 6.25. Ain't science neat?
First thing when I get a new kettle, I take a piece of 1/2" PVC pipe and make a dip stick covering the range of any volume I might want to know.  They'd charge a lot more to put calibration marks inside your kettle -- and you'd have to stick your head in the boil to see them!

Same thing I do.

48
Kegging and Bottling / Re: AHA Guide to Kegging article
« on: December 31, 2017, 03:46:42 PM »

If your logic holds we would all be asphixiated from the CO2 pooling on the surface of the earth due to gravity. Convection currents in the atmosphere causes mixing of the gases. Then there is that law of physics and chemistry called Dalton’s law of partial pressures, which says the pressures of the individual gasses act independently, so that in a sealed container they will not be layered. That doesn’t happen instantly, so some pooling happens when you have a source. That is why confined spaces are a safety concern when sources of CO2 are present (breweries are an example). You will be asphyxiated by a concentration of about 10% CO2, so even then some O2 is present.

The take away is that if you just shoot some CO2 into the keg, there will be O2 left in the keg. After some time that CO2 and O2 will equilabrate in concentration, and there will not be a CO2 blanket. The Beer will be exposed to O2. The production standard for Total Packaged Oxygen in bottles or cans is less than 200 ppb, and better packaging lines attain <50 ppb. Yes, that is parts per billion.

I judge a fair amount. About 3/4 of the time in some styles I pick up oxidation in the entries. I’m not talking cardboard, but dull muddled malt flavor, hops that don’t pop (IPAs), sometimes honey aromas, and so on. Cardboard is the final stage of oxidation, and I agree I don’t get that often.

Homebrewers can brew how they wish. If your happy with your beer, that is great. I’m in the camp that wants to make the best beer I am able to.


Well said, Jeff. I want to make the best beer I can. I also realize people have different time
constraints/goals/approaches, so I couldn't care less who brews how.

Edit for grammar.

49
Same resolution as last year...Stop over buying hops...Use what I have (which is a lot).

I may need a 12-step plan to accomplish this.


I resemble this, no doubt.

Aside from other changes to my brewing process, I'm pretty thrilled with the combo of spunding (for complete O2 purging of kegs and quick, natural carbonation) and the floating dip tube of the Clear Beer system (which draws from top of the keg). All in all, better, clearer beer quicker than before for me.

50
General Homebrew Discussion / Re: Purging hops
« on: December 29, 2017, 04:03:35 PM »
Absolutely not. They come in one pound Mylar, straight to my freezer. I open and measure out what I need, then throw mylar and all info a foodsaver bag and vacuum seal. Back to freezer. I'm not noticing any deterioration in quality up to two years. Of course, this is personal experience subjective, and not scientific proof. I'm not sure you could prove it, since 2 yr old hops are not the same crop as brand new stuff.

In short, buy in pounds and vacuum pack. You'll love it. It's a way of life


Same experience here. I buy in bulk, vacuum seal, and have good luck with 2 year old hops (that are kept frozen and vacuum sealed).

51
The Pub / Re: Whiskey
« on: December 29, 2017, 02:36:29 AM »
Had some Talisker on Christmas for the first time in at least 5 years and--unlike other things from my past--it was still as wonderful as I remember it: great balance of peat, honey, etc. I know this is saying what many others have long said, but, damn, it sure is gratifying to be able to rely on some things....


Love that stuff, too.

52
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: December 28, 2017, 11:34:13 PM »
This weekend I'm doing an English pale and an English stout. I'm hoping that I like 1028.

Oh and my old camp chef finally died so I'll be trying out a pair of new Gas One high pres burners. I had to buy a stainless table to put them on, so of course, I needed a new stainless head for my pump. Looks like I have some mechanic work to do before flame on

Sent from my SM-G935V using Tapatalk




Curious to see how you like the 1028, Jim. Makes a nice porter or stout and performs well. Nice esters without being overly fruity.

53
General Homebrew Discussion / Re: Pics of recent brews?
« on: December 28, 2017, 01:24:50 AM »
Had to go back to the Kölsch tonight.  Just such a quaffable beer!

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."





That is a killer looking kolsch. I could drain a liter of that pretty easily. Well done.

54
The Pub / Re: What's the Weather Like Where You Are?
« on: December 27, 2017, 03:28:54 PM »
Here in my part of Maine the seven day extended forecast has us in the single numbers below zero for lows and the single numbers above zero for highs with a stiff wind. We don't usually get this kind of cold until January or February.


Pretty similar here. No relief in sight for at least the next week. Arse freezing cold.

55
General Homebrew Discussion / Re: Pics of recent brews?
« on: December 27, 2017, 02:50:33 AM »
Nice looking beers!

56
Ingredients / Re: Roasted Barley dilema
« on: December 27, 2017, 12:55:23 AM »
If you look at the results of BrauKaiser's roast acidity testing, you'll see that most roast grains have somewhat similar acidity, regardless of their color rating.


Somehow I've missed that in all the trips to that site. Thanks for posting, Martin. I always had the assumption that darker equaled higher acidity.

I have thought the same. But maybe it is just that we typically use such low percentages of highly roasted dark malts that regardless of the color rating they just don't play an abnormally huge role in pH effect?

Yeah, I assume so.

57
All Things Food / Re: Beef Wellington
« on: December 26, 2017, 03:52:37 PM »
That looks incredible. Wow.

58
All Things Food / Re: Christmas Eve Rib Roast: BGE, Oven or Rotisserie
« on: December 26, 2017, 02:41:26 PM »
Looks and sounds awesome, Paul.

59
Ingredients / Re: Roasted Barley dilema
« on: December 25, 2017, 05:17:20 PM »
If you look at the results of BrauKaiser's roast acidity testing, you'll see that most roast grains have somewhat similar acidity, regardless of their color rating.


Somehow I've missed that in all the trips to that site. Thanks for posting, Martin. I always had the assumption that darker equaled higher acidity.

60
General Homebrew Discussion / Re: Pics of recent brews?
« on: December 25, 2017, 03:37:44 AM »
Love the color on the Dunkel, foam too. Kids did a great job.

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