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Messages - HoosierBrew

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451
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: November 15, 2016, 03:57:43 PM »
Gonna do an attempt at a lodo APA this weekend with the Cleopatra hops I bought a few months back. Will preboil, use a 50 ppm meta dose, utilizing Brewtan as well to hopefully help to negate my copper IC's potential oxidation. Looking forward to the results.



Kegged this up today. It finished a couple points lower than normal with this recipe - no doubt mashing a tad lower than target from the no sparge was the factor since I misjudged my strike temp. Nonetheless, the sample was stellar. Really nice malt and hop character. The beer was very clear which I attribute mostly to using the Brewbrite in boil for the first time. No sulfur noted at all which is good, so definitely gonna stick with the 50ppm SMB for ales. Can't wait to sample this in a few days.

Great to hear Jon! I am really curious to hear how you think this "lodo" batch compares with your other brewtan beers you have recently brewed.



Gonna sample in a couple days (will be carbed then). Will post my thoughts.

452
Yeast and Fermentation / Re: Saisonstein Monster OYL-500/BJCP ?
« on: November 15, 2016, 11:29:10 AM »
68F and temp range is 65-78F


I haven't used that strain yet, but the temp profile is pretty close to what I use for most saison strains. The first time I try one, I like to hold around 67F for a couple days then ramp up slowly to mid/upper 70s. Then adjust up or down the next time depending on what I thought of the beer.

453
Yeast and Fermentation / Re: Saisonstein Monster OYL-500/BJCP ?
« on: November 15, 2016, 09:43:36 AM »
Not a big fan of this yeast.  Has anyone else used it yet?  Something is off about it in both brews I have with this yeast.  I need to age it a bit, and let it chill for another month or so.  This brew is spiced bubblegum with a big malty aroma.  I think the recipe is off, but fwiw I am not a fan thus far.  I will try again on a single malt and see if it really is the yeast I don't like or not.



How warm did you ferment, out of curiosity? Saison strains are pretty temp sensitive IMO - a little cool and they're boring, a little too warm and the fruity, bubblegum, fuselly thing comes out in many strains.

454
The Pub / Re: Whiskey
« on: November 15, 2016, 08:08:34 AM »
Balvenie Double Wood was $47 in CA, in NC it is $63. In contrast Suntory Toki is $30 in NC and it was $50 in CA. Needless to say a bottle of Double Wood will be making the trek back to NC with me since I am checking luggage. That also will allow me to drain my opened bottle at the house since I now have a replacement! ;)


Love the Balvenie. Never lasts long.

455
Beer Recipes / Re: Why Acidulated Malt?
« on: November 14, 2016, 04:03:36 PM »
There is a specialty bottle shop in Regensburg, Germany. We has
D a very nice Gose there, the salt is light, not over the top. The owner said he had a Westbrook Gose, and it was like drinking sea water.

I have a 6-pack of Westbrook.  It is indeed exactly like drinking seawater.  Tastes fishy to me even.  I've been giving it away to others as an example of how gose should NOT taste, and they tend to agree with me.


Wow, that sounds horrendous. Short of boiling seafood in it, I can't imagine a use for that.

456
The Pub / Re: For fans of Deutsche Braukultur!!!!
« on: November 14, 2016, 03:57:34 PM »
Awesome. Looks like a car wash.   ;D

457
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: November 14, 2016, 08:22:02 AM »
Been meaning to ask - after reading the references here to mashing @ 5.2pH, raising to 5.5 in boil, and lowering to 5.1 near the end of boil, I can't help but remember Kai's advice in the Edelhell recipe to do something pretty opposite. IIRC he said to mash @ 5.45-5.5pH and drop pH to 5.3-ish in boil. Do I assume that simple experimentation has resulted in superior beers? I ask because Kai's info helped me improve my lagers quite a bit. Just curious.

Kunze will always say 5.2, Narziss will say 5.4-5.5. To really understand I think you have to understand the brewing methods, and the regional stylistic differences.  Narziss is recommending a decoction, and is a Munich brewer born and raised, and very traditional. Munich beers tend to be more malty, variants of the style. Kunze is really a pils brewer, and uses a very modern brewhouse.

These days, I only follow Kunze.

There are many reasons to use 5.2, which I think I have posted excerpts about. You can use and boil at 5.2, but your hop utilization will suffer(no big deal), but you certainly will not be able do any flame out sauergut additions, which is a driving flavor for these beers.

So for me I want to get the oxygen protection from a no sparge, but then emulate a normal sparge that is going to raise the pH(without the oxidation potential). This allows for better hop utilization, AND a flame out sauergut addition.





Cool, thanks.

458
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: November 13, 2016, 05:51:57 PM »
Been meaning to ask - after reading the references here to mashing @ 5.2pH, raising to 5.5 in boil, and lowering to 5.1 near the end of boil, I can't help but remember Kai's advice in the Edelhell recipe to do something pretty opposite. IIRC he said to mash @ 5.45-5.5pH and drop pH to 5.3-ish in boil. Do I assume that simple experimentation has resulted in superior beers? I ask because Kai's info helped me improve my lagers quite a bit. Just curious.

459
Beer Recipes / Re: Porter
« on: November 13, 2016, 02:13:14 PM »
I agree with Jon, and I also think that 1# of special roast is quite a bit to use. That is a fairly assertive grain IMO. For example, I use 1# of special roast in my big 1.090+ Old Ale, but that is a much bigger beer with a huge malt character. Maybe consider backing it off to 8-12 oz instead on your first go round. Just my 2 cents...



Yeah, and Maris Otter has a toasty/biscuity character of its own. Could be overload on that.
Maybe I could drop the roast to .5# then maybe try to save the other half some how



Yeah, personally I think you'd like your beer better at .5 lb of Special Roast since it's being used with MO. Not sure how well you'll be able to save the other half pound but I'd rather have 5 gallons of beer I really like than use all the malt here to keep from wasting it. My $0.02  .

460
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: November 13, 2016, 02:07:35 PM »
Gonna do an attempt at a lodo APA this weekend with the Cleopatra hops I bought a few months back. Will preboil, use a 50 ppm meta dose, utilizing Brewtan as well to hopefully help to negate my copper IC's potential oxidation. Looking forward to the results.



Kegged this up today. It finished a couple points lower than normal with this recipe - no doubt mashing a tad lower than target from the no sparge was the factor since I misjudged my strike temp. Nonetheless, the sample was stellar. Really nice malt and hop character. The beer was very clear which I attribute mostly to using the Brewbrite in boil for the first time. No sulfur noted at all which is good, so definitely gonna stick with the 50ppm SMB for ales. Can't wait to sample this in a few days.

461
Beer Recipes / Re: Porter
« on: November 13, 2016, 01:49:43 PM »
I agree with Jon, and I also think that 1# of special roast is quite a bit to use. That is a fairly assertive grain IMO. For example, I use 1# of special roast in my big 1.090+ Old Ale, but that is a much bigger beer with a huge malt character. Maybe consider backing it off to 8-12 oz instead on your first go round. Just my 2 cents...



Yeah, and Maris Otter has a toasty/biscuity character of its own. Could be overload on that.

462
Beer Recipes / Re: Porter
« on: November 13, 2016, 11:50:56 AM »
No, I wouldn't adjust the crystal specifically because of the presence of special roast. A couple lbs of crystal in a porter seems like a lot but if that's how the recipe is written, go for it. Personally, if I were to drop one of the crystals, I'd be more inclined to drop the C40 and keep the C80 in a porter.

463
Ingredients / Re: Black Garlic - Garlic Breadth
« on: November 13, 2016, 11:38:53 AM »
:o

Yeah, I like garlic but really struggle to see myself enjoying that beer.

Nevertheless, I would be interested to see what DFH has to say about it.



Sounds like something that might work better in a marinade than in a pint glass. Each his own, I guess.

464
The Pub / Re: Whole Foods
« on: November 13, 2016, 11:36:45 AM »
Yeah, even at some of the cut rate places here that have limited craft and imports, Chimay is often the only Belgian.

465
The Pub / Re: Whole Foods
« on: November 12, 2016, 07:16:27 PM »
Yep, love it too. I mean, we're splitting hairs anyway. Belgian beers, especially Trappists, are just amazing, period. I haven't made a big Belgian haul from my favorite liquor store in a while - this makes me want to. There'll be some De Dolle beers in there, too. Maybe next Friday.   :)

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