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Messages - HoosierBrew

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Equipment and Software / Re: All Grain setup
« on: February 21, 2014, 07:32:31 PM »
Cool, just joking anyway. I pulled some dumb stunts in my early years too. Brewing while drinking before I had a clue for starters ! Wonder why that didn't work.

Yeast and Fermentation / Re: House Yeast
« on: February 21, 2014, 05:59:02 PM »
Nope - there are strains that will work for American and British styles, but I'm a believer in a Kolsch strain for a Kolsch. Nothing else produces that character IMO. I've heard of WY1007 and others used for Kolsch, just don't get why you would.  I've used WY 1098 for British and American ale styles - it's a workhorse attenuating yeast. Go cool (~60-62F) and you get American neutral - much like 1056/001/05.  Matter of fact Stone supposedly uses it for AB. Go 66-68F and you'll get some esters for Bitter. Or underpitch and you'll get some esters.

Equipment and Software / Re: All Grain setup
« on: February 21, 2014, 05:41:05 PM »
Wow, boiling in the bucket. Holy crap !

Yeast and Fermentation / Re: WY1056 @ 42 degrees
« on: February 21, 2014, 05:19:30 PM »
Major - I saw you said it turned great. So do you think you got full attenuation @ 42F, or do you think warming up finished it off ? Just curious - still blown away that it went strong that low.

Equipment and Software / Re: All Grain setup
« on: February 21, 2014, 05:05:25 PM »

Maybe OP thinks we are trying to sell him something? Just click on the link. It's instructions on how to batch sparge using a home made cooler. Faster, cheaper method than what you are going to find on More Beer. I mean, you can certainly spend the money and still batch sparge on whatever you buy. And maybe you just have some extra money you want to spend. I get that, I love to spend money sometimes too. But at least check it out.

No, OP doesn't think that! I'm just leery of using any plastic with hot liquids. Considering the cooler companies tell you not to, I'd rather go SS.

I agree with you.

Though we're still far from a consensus on the safety of plastics (with so many different formulations), I think there are very legitimate concerns to consider with regard to heating plastics that are not formulated/tested for those temps. 

Even prior to any real-world usage or heating at all, studies have found that compounds released are absorbed into our bodies and can impact our endocrine systems.  Some of these compounds mimic estrogen and there are still a lot of unknowns regarding how people are actually affected by these chemicals.

I don't know about the rest of you, but I'm not looking for any increase in the man-boobs department.

We can all debate the effect on the human body of these compounds, but what's need are more long-term studies.  What is pretty established is that you're sucking down plastic when you consume liquids that come into contact, especially at warmer temps.

Easy taste test: pour some water out of a non-refillable water jug into a glass.  Don't need much of a trained palate to taste the plastic.

okay, but I have never tasted plastic in either the wort coming out of my cooler or the beer I made with it. so i'm fine? also no man boobs. we suck down so much poison as a general rule in this society that I tend to let it go with plastic, at least food contact plastic.

+1.  Agreed.

Ingredients / Re: Caravienne in an AIPA
« on: February 21, 2014, 01:09:37 PM »
It's basically a Belgian 20L -ish crystal malt. Sort of caramelly, toffee flavors.

Kegging and Bottling / Re: Pretty sure I like flat AIPA
« on: February 21, 2014, 12:36:11 PM »
I think you guys aren't pouring hard enough. I'm not a huge fan of excess fizz in my hoppy brews, but that carbonation does a world of good when it comes to releasing hop aroma. I just pour it extra hard to kick out the extra carbonation.

I do pour pretty hard , to release aromas (part of what it's all about for me with IPA) and get a nice head, but the 2 examples I mentioned were Belgian-like in their carbonation, even after doing that.

Kegging and Bottling / Re: Pretty sure I like flat AIPA
« on: February 21, 2014, 11:33:46 AM »
+1 to lightly carbed IPAs. I prefer mine carbed to ~ English bitter levels (or many beers for that matter, with obviously Belgian styles, hefeweizen excluded).  I tried a couple commercial examples recently that were excellent otherwise, but way overcarbonated for my tastes.

Yeast and Fermentation / Re: WY1056 @ 42 degrees
« on: February 21, 2014, 10:06:11 AM »
Whoa.  I knew it went low (upper 50s) - not that low.

Yeast and Fermentation / Re: Purposely stressing yeast
« on: February 21, 2014, 09:53:39 AM »
I think there are several ways to play with the flavor profile. I'd pick the method that best fits my overall goal. For example, if I would like more esters but also planned on harvesting and repitching, then I would adjust my pitching rate and fermentation temp to increase esters but still oxygenate so I end up with relatively healthy yeast. If I didn't plan to repitch I might oxygenate less or skip it and aerate instead. If I wanted reduced attenuation I agree with Jonathan and would up my mash temp, change grist, or go with a less attenuative yeast.

Bingo. First off, I wouldn't necessarily think of it as "purposefully stressing yeast" - to me that sounds like you are going so far to the extreme that the yeast is going to do all kinds of horrible things. But there are certainly several ways to adjust the initial conditions of the wort/yeast to get the results you're looking for. I wouldn't necessarily go out of my way to stress the yeast, but using lower pitching/nutrient/oxygenation rates are certainly all valid options available to the homebrewer. I do I think I'd choose to manipulate other factors first (mash temp & fermentation temp primarily).

I think homebrewing has come along so far because of the quality of the yeast that has become available, and because most good homebrewers place good fermentation practice as their top priority (and rightfully so). But I think that this has also led to some brewers falling under the impression that you absolutely have to pitch as much yeast as Mr Malty tells you to in all cases. I don't see that as the case. I think if you are managing all your other factors properly (aeration and temp control), then you can pitch at a lower rate in some styles and have excellent results. I'm not saying that 1 vial of yeast could work for 10 gallons of barleywine, but I like to pitch about 1/2-2/3 of what Mr Malty recommends when I'm brewing a hefe to get the flavor profile I'm looking for.


Kegging and Bottling / Re: Is my bottling process oxidizing my beer?
« on: February 21, 2014, 09:32:46 AM »
Could it be stale malt?
I thought about that too. I got the base malt from my LHBS. They keep it in large plastic shipping tubs. Used breasts pale ale malt for the brews in question. It seemed OK but I must admit I don't know that I've ever smelled or tasted stale malt. It was indeed crunchy. I don't know how long it had been in the shop. Next week I'm going to brew the same recipe using Crisp pale ale malt that I ordered from rebel brewer. Curious to see if it makes a difference.
I'd love to get my hands on some breasts pale ale malt. ;-) Sorry couldn't resist....

+1.  I hear the kernels are bigger than normal. Preferred malt for milk stout. I now feel sophomoric.  :D

All Grain Brewing / Re: Need help with 1st all grain stout
« on: February 21, 2014, 07:02:17 AM »
+1 on the low mash temp to keep it dry. That level of roasted barley would enhance bitterness for sure.

All Grain Brewing / Re: Found good buy on bulk malt storage bin at Costco
« on: February 21, 2014, 05:42:19 AM »

Rodents of unusual size? I don't think they exist...

Funny movie ! 

Equipment and Software / Re: All Grain setup
« on: February 20, 2014, 04:11:56 PM »
I spent 14 years fly sparging and didn't notice what you mention. Is this across the whole spectrum of styles, grists, mash temps? I feel I make better, more consistent beer batch sparging. To each his own.

Yeast and Fermentation / Re: Purposely stressing yeast
« on: February 20, 2014, 04:02:52 PM »
I underpitch saison by 25-30% the recommended dose to get more of the flavors I like. I then hold the temp at 68° until there is a good amount of krausen.

+1. I underpitch on Saison too. A healthy strain is plenty voracious enough to tear through a typical non -imperial strength wort, and gives better esters underpitched too, IMO.

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