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Messages - HoosierBrew

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466
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 17, 2015, 12:40:05 PM »
Nice looking Belgian. Great style. I brew one or two blonds a year.

467

Maybe use all 5 of those hops.  Chinook for bittering.  Columbus at 30 min and dry hop.  The other three at 5 min and 0 min plus a bit more for dry hop, plus a 45 min hop stand.  I haven't done so but it sounds intriguing.  I know lots of folks warn about +3 hops, but depending on the combo/amounts used I like the complexity of 5-hop IPAs.

+1.  I like blending several hops for IPA, most times. Of course not every combo works, but that doesn't mean the practice is bad.  Personally, I'd bitter with Chinook too, blend the rest (I've blended all these) and use 8 oz of the blend for a 40 minute stand @ 175F - No other hops in boil than the 60 minute. Then dry hop with 5-6 more oz of the mixture for 5 days, room temp.

That's 8 and 6 ounces for 5 gallons?   :o Pity, I'm a stupid Belgian.

Well, personal taste should always come in.  I know the 8 oz seems high, but there are many IPA recipes that have 15, 10, 5, and 0 minute additions of 2 oz each, ie., 8 oz total. I'm just adding them all in the whirlpool. And dry hopping totals of 4-6 oz aren't uncommon for AIPA nowadays. If it seems too much to you, definitely back off some.


EDIT  -   Here's what I left out - if you add all of your bittering hops in the kettle and the late hops to whirlpool (like I do for hoppy beers), you need to wait until you cool to 180F or under to add the whirlpool hops. Two reasons :  1/ The volatile oils that give you great hop flavor and aroma get driven off at hotter temps. Cooler temps preserve more of this magic.   2/ You extract more bitterness above 180F. So if you account for all of your bitterness in the kettle, you will pick up extra bitterness and lose hop flavor/aroma above 180F. Lose-lose. However, for other styles ,I will add all hops PERIOD at ~ 200F (cream ale is one), and for many styles no whirlpool hopping at all. It all depends on what you're after.

468

Maybe use all 5 of those hops.  Chinook for bittering.  Columbus at 30 min and dry hop.  The other three at 5 min and 0 min plus a bit more for dry hop, plus a 45 min hop stand.  I haven't done so but it sounds intriguing.  I know lots of folks warn about +3 hops, but depending on the combo/amounts used I like the complexity of 5-hop IPAs.

+1.  I like blending several hops for IPA, most times. Of course not every combo works, but that doesn't mean the practice is bad.  Personally, I'd bitter with Chinook too, blend the rest (I've blended all these) and use 8 oz of the blend for a 40 minute stand @ 175F - No other hops in boil than the 60 minute. Then dry hop with 5-6 more oz of the mixture for 5 days, room temp.

469
Beer Recipes / Re: What should I brew?
« on: April 17, 2015, 10:42:37 AM »
Why not an American Amber Ale?  Base of 2-row mixed with a few pounds of munich and maybe 1# C60?  Load it up with your American C-hops and US-05 and you are good to go (maybe dry hop a bit too?)!! 8)

+1.  And OP has plenty of big strong IPA hops, too -  maybe 95% 2 row, 5% C60, lots of hops, with some gypsum, S05.  And btw, the milled grain in a sealed container will last a few months.

470
General Homebrew Discussion / Re: First Contest Entry
« on: April 17, 2015, 10:06:37 AM »
Somebody around here posted a method that is cheap and works well. Get a bottling wand and remove the spring tip. The tube fits perfectly into a picnic tap, giving you a bottom filler with a valve. If you push your beer with very low pressure (say 2psi) you should get very little foaming and an easy fill.
And if you put a small rubber stopper on the plastic wand, the size that fits into your bottle opening, then you can control the flow of beer by burping the stopper.

Yep, I used that setup for awhile before breaking down and getting a Beer Gun. Worked pretty well. It probably lost a little more carbing than a Beer Gun, but I just carbed the beer up a little more to account for it.

471
Pimp My System / Re: Motorized Mill & Cabinet
« on: April 17, 2015, 09:41:21 AM »
Looks really sharp. Nice build !

472
General Homebrew Discussion / Re: thin beer
« on: April 17, 2015, 09:35:44 AM »
same reason why a low FG saison made correctly can make people think they are drinking a higher FG beer. low FG isn't one for one equated with body perception and mouthfeel.

For sure. Yeast strain (3711 comes to mind for saison) and grist, too.  I still would think in identical recipes the 10 pt lower FG would seem thinner.

+1

Yeah, we'd all think that, but this experiment seems to indicate differently.  I look forward to trying it myself.

Me too.

473
General Homebrew Discussion / Re: thin beer
« on: April 17, 2015, 08:49:50 AM »
same reason why a low FG saison made correctly can make people think they are drinking a higher FG beer. low FG isn't one for one equated with body perception and mouthfeel.

For sure. Yeast strain (3711 comes to mind for saison) and grist, too.  I still would think in identical recipes the 10 pt lower FG would seem thinner.

474
General Homebrew Discussion / Re: thin beer
« on: April 17, 2015, 08:39:41 AM »
Wow, I hadn't heard of that one, Denny. I would think, if nothing else, that the FGs would've been more distinguishable from one another in the same recipe. Raises a lot of questions.

Yep.  I recently had a similar experience with my American mild recipe.  I think this needs to be looked into.

It makes me wonder about using carapils. I've never seen the need for it in so many recipes, but a lot of breweries do seem to use it still - maybe it is a way after all to have a beer finish at, say 1.006-1.008, be drinkable, but still have nice body. 

475
General Homebrew Discussion / Re: thin beer
« on: April 17, 2015, 08:32:22 AM »
That's funny, I've noticed just the opposite.  New brewers (at least ones I've sampled beers from) , especially ones that start as extract/steeping grains brewers, often have overly sweet , underattenuated beers due to the lower fermentability of many extracts. And making things worse, a lot of them use way, way too much crystal. But to answer your question, to build body in an AG beer, a higher mash temp (154-160F) along with use of wheat, rye, or flaked barley would help, as would choosing a less attenuative yeast strain.  As for being flavorless, that's a recipe issue. Gotta experiment with malts and hops.

An interesting note...in his book "Homebrew Beyond the Basics", Mike Karnowski relates an experiment he did.  He brewed 2 version of a recipe, one mashed at 146 and the other at 1.064.  The low mash temp batch finished at 1.006 and the high mash temp finished at 1.016.  In a tasting with 10 commercial brewers and judges, 9 of them chose the low temp, low FG batch as having more body.  So, does mash temp and FG really matter that much?

Wow, I hadn't heard of that one, Denny. I would think, if nothing else, that the FGs would've been more distinguishable from one another in the same recipe. Raises a lot of questions.

EDIT - What I mean is that you wouldn't have expected the conclusions they drew. I'd always expect 1.006 to seem thinner.

476
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: April 17, 2015, 07:40:55 AM »
I'm going to add a Spencer Abbey Ale.

Very nice. Are they ever gonna produce enough to ship out of the area ?  Dying to try it at some point.

477
General Homebrew Discussion / Re: thin beer
« on: April 17, 2015, 06:51:19 AM »
OK, let me rephrase  ::) if there are novice homebrewers who complain that there brews are thin, watery etc., and it's not immediately obvious what they are doing wrong, is there any specific advice we can give?

But to answer your question, to build body in an AG beer, a higher mash temp (154-160F) along with use of wheat, rye, or flaked barley would help, as would choosing a less attenuative yeast strain.  As for being flavorless, that's a recipe issue. Gotta experiment with malts and hops.

First time quoting myself.  ;D

478
Events / Re: Time to kill after the NHC
« on: April 17, 2015, 06:47:13 AM »

Its beer people! Lets put the guns down and learn some social skills.
I thought you said "Lets put the PUNS down and learn some social skills."
 



Awesome

479
General Homebrew Discussion / Re: thin beer
« on: April 17, 2015, 06:33:56 AM »
I too agree not to agree.  I don't think novice homebrewers make watery thin lifeless beers.  They might not be stellar brews, but I wouldn't come to a conclusion quite like that.

Tiring of saying the same old things in 17,000 different ways, for single-page printable generic guidance for new brewers, I always just post this:



That's a pretty nice guide, Dave. I wish that thing had been around back when I started, especially the extract part.

480
Kegging and Bottling / Re: Anxiety of Kegging
« on: April 17, 2015, 06:31:53 AM »
Gelatin after cold crashing the primary. It really works and you will get your wish.

Definitely works as advertised.

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