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Messages - HoosierBrew

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466
Kegging and Bottling / Re: Balancing beer line
« on: March 25, 2017, 10:13:26 AM »
I would use 3/16 tubing.  In practice, I don't think it has anywhere near 3 psi/ft of resistance.




I agree. Nowhere near 3, or sometimes even 2 psi/ft resistance IMHO. I've yet to see the equation that's interchangeable for all systems (with and without rise, cooled and uncooled towers, etc.) regardless of the 'universal physics' of it as touted by some. Paul, it's always foolproof to install a longer length than you think you need, then cut it down until you get the pour you want.

467
General Homebrew Discussion / Re: What dissolves beerstone?
« on: March 24, 2017, 01:57:17 PM »
Have you tried a solution of Barkeeper's Friend?

Five Star also makes a beer stone remover.



I use BKF as well. A little elbow grease gets it for me.

468
Beer Recipes / Re: Wine Kit Saison
« on: March 24, 2017, 12:04:08 PM »
Update!

Brewed this a couple week ago. Ended up as 1.073 OG to 0.998 FG, with 33IBUs to balance. It's cold crashing now but tastes good so far. Nicely dry, the white wine comes through, but it's definitely beer. It's not too tannic.

I brewed 13 gal of 1.059 base Saison (30% pils, 30% wheat, 7.5% Munich, 2.5% Caramunich, 30% reserved for grape sugars). Hopped with Pacifica, pitched WLP590 at 70F until 50% attenuation, then raised to 74F. The 30% fermentables balance was calculated from 1.125 SG wine concentrate, where I added 3.5 gal after the fermentation had hit 75% attenuation. Held it at 74F and after 72 hrs we'd hit 0.998.

Probably gelatin it at this point, then run off to kegs :)





Sounds great! Should get better with time. Keep us posted on the end product.

469
Beer Recipes / Re: Denny's Golden Monkey Homage
« on: March 24, 2017, 12:00:11 PM »
I don't get "tart" from Karmeliet.  But I do think Golden Monkey has more body maybe than a lot of classic tripels.  Maybe that's giving it the sweetness?


I agree on both counts. A lot of the classic tripels are a little drier than Golden Monkey, but I don't get tart. Karmeliet is pretty sublime IMO.

470
All Things Food / Re: Wings
« on: March 24, 2017, 09:22:43 AM »
I don't do really hot foods and I also don't fry wings, I smoke them. My favorite is to smoke the wings with hickory and then to get a bottle of George's Hot and George's Original and mix them 50/50. Take about half a bottle of the mix and simmer it down till it coats a spoon. Toss the wings in the thickened sauce and serve. Easy and delicious.

http://georgesbbqsauce.com/

A brewpub in Blacksburg, VA does spicy garlic smoked wings. They are manna from heaven.


LOVE smoked wings. That's my method. I make all kinds of sauces- the ubiquitous Buffalo, spicy Asian, spicy garlic, spicy bbq, etc. The common thread - spicy. Not stupid ghost/Reaper hot, just a blend of chilis including habanero.

471
Ingredients / Re: malts with smooth or interesting roast qualities
« on: March 23, 2017, 06:58:46 PM »
Just tapped this beer and I couldn't be happier. I used s-189 and it has contributed to a crisp clean character that is very nice. It is kind of right between a brown ale and a dunkel if that makes sense. The brown malt and carafa worked very well together to get me the character I wanted.

Sounds good!

472
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: March 23, 2017, 11:30:13 AM »
Saturday:

"Far Far Away" Pale Ale

94% 2row
6% carared

magnum for bittering
rest Galaxy

Love both carared and Galaxy hops together. You got me thinking about some hoppy deliciousness now!!


Yeah, sounds great. Love Galaxy.

473
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: March 23, 2017, 11:28:59 AM »
Tomorrow, my kicka$$ American Stout. Next Thursday, an Imperial Rustic saison late hopped with Lemon Drop.

Mmmmmm. Both sound awesome. Are you adjusting your late hop additions (with new low oxy process) or just using same recipes as before?



I'm gonna do flameout non steeped additions of 2 oz for both since I don't want a ton of late character, Rob.

474
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: March 23, 2017, 10:55:28 AM »
Tomorrow, my kicka$$ American Stout. Next Thursday, an Imperial Rustic saison late hopped with Lemon Drop.

475
Looks great so far. Love the freezer conversion. Nice looking tower, too.

476
Ingredients / Re: Hallertau Blanc
« on: March 22, 2017, 12:48:13 PM »
I ordered from YVH, will probably do 1oz at 60, 1oz at 20, 2oz at 10, 2oz at whirlpool, 2oz dry hop at high krausen and then 2pz dry hop in keg


As for the late hop amounts, it's all personal preference. But an oz @ 60 (being a fairly low AA hop) won't net you many IBU for IPA level bitterness. $0.02. .

Yeah might just bitter to ~45-50 IBU with magnum at 60



Sounds like a plan!

477
Yeast and Fermentation / Re: Yeast washing
« on: March 22, 2017, 12:11:14 PM »
Note to self.... never type into Google images "yeast infection" while eating lunch.


Working in the medical field, I can imagine the image wasn't very appetite friendly.   ;D

478
Ingredients / Re: Hallertau Blanc
« on: March 22, 2017, 11:39:29 AM »
I ordered from YVH, will probably do 1oz at 60, 1oz at 20, 2oz at 10, 2oz at whirlpool, 2oz dry hop at high krausen and then 2pz dry hop in keg


As for the late hop amounts, it's all personal preference. But an oz @ 60 (being a fairly low AA hop) won't net you many IBU for IPA level bitterness. $0.02. .

479
General Homebrew Discussion / Re: Uses for a corny that won't seal?
« on: March 22, 2017, 11:03:01 AM »
5. Sometimes simply reversing the lid so its facing backwards does the trick.


Yep, meant to add that one, too !
A corny has a front and a back?  Is there a preferred direction to install the lid?

Good call!  Sorry, I forget most folks use ball lock.  Pin lock kegs, which I use, have a definite preferred direction for closing the lid since the posts are on one half of the lid (whereas on ball lock they are opposite each other).


Ah, got it.  Mine are all ball-lock.


Mine are all ball lock too, but I have a few pretty old school ones with a single hard plastic carrry handle that only lets the lid close in one direction. I'll try to post a pic later.

480
Ingredients / Re: Hallertau Blanc
« on: March 22, 2017, 10:55:03 AM »
If you're gonna single hop an IPA with it, plan on using a lot (I know, big surprise coming from me). It's a nice hop with a subtle white grape character, but it is still a Hallertau offshoot, ie., low AA, low oil content, subtle flavors. I like it, though.

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