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Messages - HoosierBrew

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46
All Grain Brewing / Re: Big brew Barleywine
« on: April 14, 2015, 12:09:09 PM »
we're just being our normal nit-picky selves Matt. No offense meant on my part.

Same here, Matt. We appreciate everything you do, for Big Brew Day and otherwise.

47
All Grain Brewing / Re: Big brew Barleywine
« on: April 14, 2015, 11:44:21 AM »
+2.  I like a simpler grist for barleywines (and most beers, for that matter).

48
Yeast and Fermentation / Re: liquid equivalents of T-58
« on: April 14, 2015, 09:06:53 AM »
I love Wyeast, but I don't buy their recommendations that alt yeast can be subbed for kolsch yeast, and kolsch for alt yeast, either.

49
Yeast and Fermentation / Re: liquid equivalents of T-58
« on: April 14, 2015, 08:27:22 AM »
I am curious if there is a white labs or wyeast equivalent to T-58. This yeast worked very well for me in a wit but not so well in a saison. It's so hard to find a good description on this yeast and I don't know what styles it is best suited for. It seems like a just a basic belgian yeast...

Haven't heard a direct equivalent, but if it's good in a wit, not so much so in a saison, then WY3944 (Witbier) would be a good start.

That's kind of what I was thinking. I am wondering what other styles it might work for. Any ideas? My use and knowledge of belgian strains is quite limited...

According to wyeast, I could get away with using 3944 for a tripel which I have been wanting to do. Maybe I could try that...

3787 is the king of tripel yeasts, though.

50
Yeast and Fermentation / Re: liquid equivalents of T-58
« on: April 14, 2015, 08:13:50 AM »
I am curious if there is a white labs or wyeast equivalent to T-58. This yeast worked very well for me in a wit but not so well in a saison. It's so hard to find a good description on this yeast and I don't know what styles it is best suited for. It seems like a just a basic belgian yeast...

Haven't heard a direct equivalent, but if it's good in a wit, not so much so in a saison, then WY3944 (Witbier) would be a good start.

51
General Homebrew Discussion / Re: Brewing during the drought
« on: April 14, 2015, 07:50:56 AM »

I'm not anti-turf mind you, I like to promote "functional turf".  Meaning for whatever reason, the resource inputs necessary to maintain a "lawn" are worth the function provided.


^^^   I'm with you.

52
Yeast and Fermentation / Re: Belgian Pale Ale
« on: April 14, 2015, 06:49:30 AM »
3787 is my favorite for Belgian Pale.

+1

53
Ingredients / Re: rice hull question
« on: April 14, 2015, 06:47:45 AM »
I rarely use hulls, but if you presoak them first, there's no issue of absorption.

54
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 14, 2015, 04:52:41 AM »

I have a Helles that I will gladly drink this summer. Too hop forward for style, and more like a Pilsner according to the judges. I used 4 oz of Hallertau in 11 gallons, hops are about 3.4 AA, 2oz FWH, 1 oz at 30, 1 oz at 10. Came to 16.6 IBU calcultated, malt leads the show, some hop flavor and aroma, and a neutral finish. They should taste my Pilsner, now that is hop forward!

Wow.  I can't see how that hop level in 11 gallons could make someone think of pils, Jeff.  Oh well, I'm sure it's great.

55
Beer Recipes / Re: new Pale Ale
« on: April 13, 2015, 05:37:09 PM »
Can you make two for side by side? Because I had great luck with 100% best malz red x at about 1.055. Very red and very tasty

might give that a shot next round. shooting for a little more complex malt structure on this one.

Curious to see how it comes out. I like the hop schedule.

56
Commercial Beer Reviews / Re: Old standards in cheap beer?
« on: April 13, 2015, 04:40:20 PM »
I've always said how easy it would be to make a mass 'merican lager with a little bit of flavor that would appeal across the market.

I agree.

57
Commercial Beer Reviews / Re: Old standards in cheap beer?
« on: April 13, 2015, 04:01:44 PM »
I haven't noticed any upgrade in the BMC crap - my brother hands me one now and then when I'm over. But I have noticed an improvement in Schlitz, a cheap beer I used to buy back in the day. The Schlitz I had recently definitely seemed better, with a faint hop note and maybe a bit better body. It could've been just getting it fresh, but I wouldn't be surprised if they tinkered with the recipe a touch. I'd love to see the cheap brands like Schlitz, Stroh's (and others) steal some sales away from BMC on the bottom end, while craft beer comes at them from the other direction. Hell, some of the hipsters are even drinking PBR now.   ;)

58
General Homebrew Discussion / Re: almost a lost year brewing
« on: April 13, 2015, 11:56:58 AM »
you might just need to shock your system with something new. you might even do a bleach wash down on everything. Rinse well after.

+1

59
Commercial Beer Reviews / Re: Stone revamping ruination
« on: April 13, 2015, 10:24:16 AM »
Yeah, gotta give breweries like Stone And SN credit for the foresight to flex with changes in tastes and styles. That's staying ahead of the game IMO.

60
All Grain Brewing / Re: Saison attempt
« on: April 13, 2015, 09:01:31 AM »
I also got bored and decided to write this up:

A Guide to Saison and Saison Yeasts

Good info, Drew.  Thanks !

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