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Messages - HoosierBrew

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451
I bet its a lack of oxygen.  ;)


Undoubtedly.  ;D

452
General Homebrew Discussion / Re: Pics of recent brews?
« on: May 23, 2016, 03:04:39 PM »
Recipe looks nice and Gumball Head-ish. Looks good, especially on a warm day like today.
I definitely referred to the Gumball Head recipe when designing this one.



I buy it now and then, when I can find it fresh around here. Not as easy as you'd think. It sells fast. Tasty stuff!

453
General Homebrew Discussion / Re: Pics of recent brews?
« on: May 23, 2016, 02:59:07 PM »
Recipe looks nice and Gumball Head-ish. Looks good, especially on a warm day like today.

454
All Grain Brewing / Re: Low Oxygen Brewing
« on: May 23, 2016, 12:12:02 PM »
use Brewtan B in strike water (and the boil)

What's Brewtan B doing in this case?

I'd never heard of it until just now: https://www.wyeastlab.com/com_b_productdetail.cfm?ProductID=13



In theory, many of the same things as SMB. Brewtan B allegedly prevents the oxidative reactions from occurring, increasing shelf life. I haven't used it yet, so I can't say that as any sort of fact. The big breweries allegedly use it, but how that translates to brewing at home is yet to be seen.

455
All Grain Brewing / Re: Low Oxygen Brewing
« on: May 23, 2016, 09:33:26 AM »
Yeah, without a meter, I'm not sure how worried about it we should be other than to just try to do what we can to reduce the DO levels. I has to make some amount of difference I'd think...but maybe not. I've brewed plenty of fantastic beers without worrying about it, but who knows how much better they'd have been, if at all...


I feel the same. I'm gonna give it a go, within reason. Not likely to start capping fermentations with a spunding anytime soon. I am gonna preboil the strike water, use Brewtan B in strike water (and the boil), cap the mash with Saran, and go with it. I can't believe it won't help any but if it really doesn't, then I've just made good beer.

456
All Grain Brewing / Re: High mash efficiency
« on: May 23, 2016, 06:54:10 AM »
My guess is stratified wort too


+2.  I take my preboil reading a couple minutes into the boil, to get good mixing of the wort. I used to get stratified readings that were all over the place before. Since I started doing this, my readings have been much more consistent and accurate.

457
All Grain Brewing / Re: Low Oxygen Brewing
« on: May 23, 2016, 06:45:22 AM »
It's been talked about at great length here. Not sure if anyone here has done it yet, but I'm sure some will.

458
The Pub / Re: AB is making a Kölsch?!
« on: May 22, 2016, 06:12:40 PM »
Not sure why the word Bock is on the can. Kind of confusing.
Nothing confusing Jon, just a straight forward authentic Texan Bock Kolsch. You can tell by the word "Ziegen" and the map of Texas.


Gotcha. Wonder if they'll sell a good Dortmunder porter, too.    :)

459
The Pub / Re: AB is making a Kölsch?!
« on: May 22, 2016, 05:18:16 PM »
Not sure why the word Bock is on the can. Kind of confusing.

460
I've dumped two in over 20 years from infection. Friends thought I was overreacting as both were pretty low level infections - but I could tell it and that's all that mattered.  Like Denny said, that's a pretty decent batting average. I don't go to extremes with sanitation, but I've done it enough times to have a good routine.

461
Other Fermentables / Re: First Hard Apple Cider - Any Tips?
« on: May 22, 2016, 09:50:35 AM »
Jon, it sounds like you are not sulfating when you and keg?


If I'm just gonna keep the cider in keg, no. But if it's going out to a comp or given to friends in bottles, I do use a small amount of campden and sorbate for safety.

Edit - I always backsweeten a little. Obviously, if I left it bone dry I wouldn't worry about it.
I backsweeten quite a bit when I keg, and I still don't bother sulfiting. The kegs usually go quick, and even if they don't the yeast works slowly enough. After 6 months in the keg it may lose a little sweetness, but not enough to go bone dry.


Yeah, like I said I don't sulfite if I'm serving it all out of the keg. But if I fill bottles for a comp or to give out to friends, I'll sulfite and sorbate what's left in the keg and then bottle fill.

462
General Homebrew Discussion / Re: Is 7 days long enough?
« on: May 22, 2016, 07:07:37 AM »
I bottled my first batch this last Monday (an American IPA), and so far, no bottle bombs, and looking at the bottles, there is no ring around the neck indicating any infection.  I was thinking about popping a bottle in the fridge tonight and opening it up tomorrow to check it.  Is 7 days long enough in the bottle to get an idea of how well it is carbonating and clearing (if at all), or should I just wait another week before popping open a bottle?  I do plan to let the rest of it sit in the bottle another week before touching it.


It'll be partially carbed, assuming the bottles are @ room temp. It takes 2-4 weeks to hit full carb (depending on yeast strain), quicker if you put the bottles in the very warmest room of the house.

463
Other Fermentables / Re: First Hard Apple Cider - Any Tips?
« on: May 22, 2016, 06:08:11 AM »
Jon, it sounds like you are not sulfating when you and keg?


If I'm just gonna keep the cider in keg, no. But if it's going out to a comp or given to friends in bottles, I do use a small amount of campden and sorbate for safety.

Edit - I always backsweeten a little. Obviously, if I left it bone dry I wouldn't worry about it.

464
Flaked maize needs to be mashed. You can just use a pound of crushed North American 2 row row and one to two pounds of flaked maize, steep at 150F for about 45 min to an hour, and use 1.25 qts of  water per pound of grain. That will change the starches to sugars.

Use some software and target 1.050 for you gravity. Maybe 15-20 IBU. Use an American bittering hop, Cluster as suggested, and then some Liberty, Mt. Hood, or Saaz at 10 minutes. A Chico yeast 001/1056 woUld work fine, ferment cool to keep the esters lower.

There are a couple of threads on this site if you search. Plenty of recipes on the net too.


Great advice, all of it. OP, since you're using DME as your base, I'd use 2 lbs of flaked maize to help you get the dry, well attenuated finish that goes along with a cream ale.

465
I brewed a German Pilsner today for my parent's 50th wedding anniversary and was aiming for an OG 1.048. I forgot that when I use Avangard Pils malt that my efficiency goes up a few points and I ended up with 1.050. I thought that number seemed fitting for their 50th.


Very cool!  Yeah, I get an extra 3 points-ish when I use Avangard as base, too. Good extraction evidently.

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