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Messages - HoosierBrew

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466
Ingredients / Re: Chocolate Rye Malt
« on: October 05, 2016, 11:40:31 AM »
Maybe some rye malt will help with that.... :-X

Or in my case, Zpack.  :D

Does that come in chocolate form?


Nope. Nice thought, though. About 400L should do it. ;)

467
Ingredients / Re: Chocolate Rye Malt
« on: October 05, 2016, 11:32:37 AM »
Maybe some rye malt will help with that.... :-X

Or in my case, Zpack.  :D

468
Ingredients / Re: Chocolate Rye Malt
« on: October 05, 2016, 11:30:58 AM »
That sounds really tasty to me. I agree on trying out the lb first - you could always bump up the rye character with some malted rye the next time.

He already has 4# of malted rye in there. I am assuming for a 10 gallon batch.


Yep, missed it. I'm blaming this damn head cold. :)

469
Ingredients / Re: Chocolate Rye Malt
« on: October 05, 2016, 11:28:14 AM »
That sounds really tasty to me. I agree on trying out the lb first - you could always bump up the rye character with some malted rye the next time.

470
Yeast and Fermentation / Re: Saisonstein Monster OYL-500/BJCP ?
« on: October 05, 2016, 08:04:17 AM »
  Malty and lemony.  My wife think it tastes more like wine than beer.


Saison strains often have a tart, white wine like character. One of the things I love about saison.

471
Events / Re: I hate ticket sale threads
« on: October 05, 2016, 07:56:33 AM »
Also, I wish the "Ask the Experts" category was still alive.


Same here. I really enjoyed that one. Also +1 to the "get off my lawn".  :)

472
Events / Re: I hate ticket sale threads
« on: October 05, 2016, 06:42:17 AM »
I'm not usually much for censorship, but I've been on fora where new members' first posts have to be replies  to existing threads. This time of year it doesn't seem like a bad rule.


I think it's a good idea, Sean.

473
Kegging and Bottling / Re: Foam Issues
« on: October 05, 2016, 06:16:10 AM »
If you're still getting half foam in all your pours, you're either over carbonating or you need more beer line. I use 9 ft in my kegerators to get a good pour at my carbing pressure (~ 12 psi for most beers). Aside from the foam, how is the carbonation - lots of bubbles?

474
Ingredients / Re: complimentary hops with Ekuanot
« on: October 04, 2016, 05:07:05 PM »
Has anyone checked out this recipe:

Ekuanot HBC 366 American Pale Ale
https://www.homebrewersassociation.org/homebrew-recipe/ych-hops-american-pale-ale/

AHA had a deal last month with membership renewal you got 4oz Simcoe, 2 oz Ekuanot, and 1 oz Warrior from YCH. The amounts are tied to the recipe linked above.

Based on this thread I may use the 2oz Ekuanot stand alone in a 2.5G batch. Not sure.




Looks pretty solid to me. Sounds like a nice use for those hops.
Certainly matches most of the recommendations here.


Personally, I'd like the late Ekuanot and Simcoe to be 1:1, but it'll make a tasty beer anyway. 

475
Ingredients / Re: complimentary hops with Ekuanot
« on: October 04, 2016, 04:57:44 PM »
Has anyone checked out this recipe:

Ekuanot HBC 366 American Pale Ale
https://www.homebrewersassociation.org/homebrew-recipe/ych-hops-american-pale-ale/

AHA had a deal last month with membership renewal you got 4oz Simcoe, 2 oz Ekuanot, and 1 oz Warrior from YCH. The amounts are tied to the recipe linked above.

Based on this thread I may use the 2oz Ekuanot stand alone in a 2.5G batch. Not sure.




Looks pretty solid to me. Sounds like a nice use for those hops.

476
Beer Recipes / Re: Medusa Hop Pairings
« on: October 04, 2016, 03:37:20 PM »
I use 2 schools of thought when blending hop varieties -  balance a hop's characteristics with something very different, or accentuate the character with a similar, complimentary hop. So given its fruity and wild (neomexicanus) character, a balance of something like Chinook or Simcoe with the Medusa would give some nice piney, resiny notes and balance. But I think using another mid-AA, mid-oil hop like Azacca (peach/mango/light pine), Amarillo, Lemon Drop, Cascade, or Idaho 7 (which has a wild, fruity character of its own) could be nice, too. If you are specifically wanting to use the Columbus or Cascade with it, I'd use Cascade - It's a universal blending hop in American styles IMO.

477
Yeast and Fermentation / Re: Imperial Yeast
« on: October 04, 2016, 03:02:20 PM »
I started at 68° for 24 hours. Let it free rise to 74 in a 72° chamber for two days and then put into ambient


Cool, I'm in that ballpark with 3726. If it's not carbed up yet, I'll be curious to see what you think of the final product.

478
Yeast and Fermentation / Re: Imperial Yeast
« on: October 04, 2016, 02:54:02 PM »
Finally got the saison made with Rustic in a keg. Little boozy, for sure ester driven with a bit of spice, more mouthfeel and less pepper than 3711, not as complex is 3724. Not getting bubblegum, but a bit of citrus. Overall I'm happy with it. I do want to try a blend with 3711.


Cool. What temp profile did you use, out of curiosity?  Still haven't used it, hoping to soon. Wanna compare it to 3726 for myself.

479
All Grain Brewing / Re: Way overshot OG not really sure how
« on: October 04, 2016, 02:33:46 PM »
I have come to the conclusion that I added 4 extra pounds  I use a hanging scale and probably screwed up the tare.


If so, that would be the biggest culprit.  :)  Being a quart low on wort at post boil (thereby concentrating it) contributed maybe 4 points-ish given your OG measurement , but extra grain definitely speaks for itself.

480
All Grain Brewing / Re: Castle vs Dingemans Pils malt
« on: October 04, 2016, 11:49:22 AM »
I've used both and found both to be of high quality. I agree that Dingemanns is a tad fuller, so I slightly prefer it.


Edit -  As to performance, I don't remember much difference in extract.

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