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Messages - HoosierBrew

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466
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: January 22, 2017, 03:35:24 PM »
Lodo oatmeal stout is on deck for Sunday which means fermentation days 5-7 will be over a weekend, so I'm hoping I can spund this one.

Well, I missed the spunding window (I think day 3 would have been the time but I couldn't get to it), but I just kegged it on day 7 with some priming sugar solution.

You know it's a good sign when you can't stop drinking the sample of 70 degree, uncarbonated beer that you collected for a gravity reading.  I have high hopes for this one.


Sounds like a good sign to me. Yeah, I've tried twice and yet to hit the spunding window spot on. Having to go to work makes it a little tougher. ;D.  My strategy now is, if I can't hit the 4 points over exactly, kegging at 6 points over is the next best thing and then planning to vent the excess pressure.
 

467
The Pub / Re: Songs you never want to hear again.
« on: January 22, 2017, 11:51:49 AM »
He likes variety and wasn't a controlling personality I guess. Plus I think Alan parsons engineered dark  side, I think. Maybe had some influence


Yeah, not gonna argue against Dark Side. One of the all time very great albums IMO.
 

468
Yeast and Fermentation / Re: Conan Stopped @ 1.018 on High Gravity Beer
« on: January 22, 2017, 11:37:22 AM »
Without any information on the recipe, it's hard to guess at attenuation, but at 80% ADF my first thought wouldn't be that it's stalled.


Agreed.

469
The Pub / Re: Songs you never want to hear again.
« on: January 21, 2017, 10:22:13 PM »
Mr. Roboto is a good choice for worst song ever.


Yeah, unfortunate song from an embarrassing band.
 

470
All Grain Brewing / Re: Boil temps - do they matter?
« on: January 21, 2017, 09:05:20 PM »
Quote from: alestateyall link=topic=28551.msg374795#msg374795
I don't doubt that low dissolved oxygen brewing is generally a good thing. But, I would like to see a triangle test to see if the average drinker can taste the difference between brewer with a low dissolved oxygen process  and home brewed beer with a more typical amount of dissolved oxygen during brewing.



Well, that's my plan. I feel like I've noticed an obvious improvement but I want to see what a group of brewer friends think. As for the lodo process only extending shelf life, that's a misconception. The beer tastes better from the get go IMO. We'll see if the triangle backs that up.

I am eagerly awaiting these results. I think it's important for these type of results to be verified independent of our opinions.


Totally. I just want to be able to offer a data point whatever it is .

471
All Grain Brewing / Re: Boil temps - do they matter?
« on: January 21, 2017, 08:37:43 PM »
Quote from: alestateyall link=topic=28551.msg374795#msg374795
I don't doubt that low dissolved oxygen brewing is generally a good thing. But, I would like to see a triangle test to see if the average drinker can taste the difference between brewer with a low dissolved oxygen process  and home brewed beer with a more typical amount of dissolved oxygen during brewing.



Well, that's my plan. I feel like I've noticed an obvious improvement but I want to see what a group of brewer friends think. As for the lodo process only extending shelf life, that's a misconception. The beer tastes better from the get go IMO. We'll see if the triangle backs that up.

472
All Grain Brewing / Re: Boil temps - do they matter?
« on: January 21, 2017, 03:27:47 PM »
I honestly believe most of the Low Oxygen stuff is legit. I have worked some of it into my process, but I have too many other limitations to adopt it and test fully. For some the change in process may not be worth it, but that doesn't mean it's bunk.

Is there empirical evidence that showing that it doesn't matter at the homebrew scale? Sure lots of preferential and anecdotal evidence, but I haven't seen numbers against it.


Yeah. I get that things like autolysis aren't as big an issue as quickly at home because we only have a small fraction of the pressure on our yeast as Keith does at Yellowhammer. But as for oxidation, how could it not be a legit concern at home? The same oxidating air exists in the home as well as at a brewery. I've done a few batches now, and IMO oxidation/lodo is absolutely legit. I have 2 young Dunkels at just over 3 weeks now and the difference is stark. In a couple weeks when the beers are crystal clear, I'll do the triangle to see what others say.

473
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 21, 2017, 01:51:59 PM »
Looks nice!

474
Commercial Beer Reviews / Re: Hop Slam 2017
« on: January 21, 2017, 01:22:57 PM »
If they called it a Barleywine or an American Strong Ale, there would be less dissatisfied buyers.  When the name of the beer is Hop Slam, it is reasonable to expect to be SLAMMED by the hops.  It doesn't deliver in that regard.


My thoughts, too. And just too sweet IMO.

475
Beer Recipes / Re: Red Ale / American Red Recipe
« on: January 21, 2017, 01:19:38 PM »
My formula for a really red beer is make a basic amber ale (SRM 11-12) with base malt and 40L-75L caramel malt.  Sometimes use another specialty malt like Special Roast, Biscuit, Melanoidin or maybe a second caramel malt.

Then add Midnight Wheat or Roasted Barley or Carafa 3 to get it to 15 SRM.  The amount of dark malt is usually 2-4oz in a 6gal batch.

Use a yeast that will drop really clear or use finings.  If it isn't clear, it won't be red.

This produces a deep red beer every time.



That's pretty much exactly what I've always done - add roasted barley (around 2 oz) to an amber to hit 14-15 SRM, then fine it clear as hell.

476
Beer Recipes / Re: Looking for a good Dry Stout recipe
« on: January 21, 2017, 12:26:46 PM »
Martin's recipe and method is the best out there. For one, it uses the grist Guinness allegedly uses. Lastly, it just makes a legit, delicious beer.

477
General Homebrew Discussion / Re: Dry Hopping
« on: January 21, 2017, 07:02:13 AM »
I'm dry hopping during the spund right now. Looking forward to seeing what I think.

478
Commercial Beer Reviews / Re: Caracole Nostradamus (2011)
« on: January 20, 2017, 08:46:11 PM »
Yes and yes. These are best by dated from 2012. My local shop has 5 more.


I'll be looking for it.  Compare to anything, or its own thing? Still haven't done the massive Belgian stock up yet, gonna add it to the long list.

479
Commercial Beer Reviews / Re: Caracole Nostradamus (2011)
« on: January 20, 2017, 08:33:29 PM »
Never tried that. Quad? Awesome?

480
Equipment and Software / Re: IBU Experimental Brewing Podcast
« on: January 20, 2017, 08:29:37 PM »
Ask him about IBU from whirlpool hops, please.



Yeah, I'd love to hear his feedback on that.

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