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Messages - HoosierBrew

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466
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 28, 2016, 08:04:35 PM »
Not exactly sure how I'll handle the dry hopping, probably put it in the spunding keg inside some bags.


That's my plan for dry hopped beers now. The active yeast should scavenge the O2, and the hops aromas would be trapped in the keg, never touching outside air. I like it.

467
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 28, 2016, 07:44:03 PM »
I just picked up the ingredients for a double brew day on Monday, which is a day off for me.

I am going to do a 100% Galaxy red IPA with 66% Red-X and 33% two row. While that is mashing, I am going to make a 30-minute boil APA with Rye LME and Pilsen Light DME, Bittered with Columbus, and then late hopped with Eukanot and Cascade.

If everything goes as planned, I should have 2 batches done in about 1hr longer than I make one batch. I need to get the keezer full again.


Both sound great.

468
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 28, 2016, 07:25:01 PM »
It was a long brew day today, but I got a double batch of Dunkel in. The first was done my old traditional way, (ie., Narziss style ramped up fermentation schedule) with a copper chiller, where the second was done low O2 - trifecta (SMB/AA/BTB) in mash, mash cap, reduced evaporation, SS chiller, and will be fermented cool with no ramp. Same exact grist, same strain (2206), same mash pH, and both hit exactly 1.052 OG which is huge since I brewed these for comparison. The former will be force carbed, the latter spunded. Plans are to do a triangle and get some solid feedback. The tasters will be brewer friends with good palates. Looking forward to seeing the results, whatever they are. Pics and results to come.


Edit - I'll say that the wort samples were markedly different. The low O2 wort had far more malt complexity and depth. As that applies to the final beers and my comrades opinions, we'll see.

469
General Homebrew Discussion / Re: This is Belgium
« on: December 28, 2016, 05:28:46 PM »
All that matters is that you have your waffles while looking at something traditionally Belgian like windmills and tulips.



:)

470
The Pub / Re: Horrible beer products
« on: December 28, 2016, 02:11:22 PM »
Can't tell if he has a man bun - I'll assume he does until I see otherwise.   :)

471
All Grain Brewing / Re: Brewing Science vs. Citizen Science
« on: December 28, 2016, 10:02:30 AM »
The only question left for me is whether it is worth the effort as a homebrewer who rarely has a keg last longer than 2-3 weeks.


Having done it, I'd say that it's not just about shelf life. It's about the beer tasting noticeably better from the get go IMHO.

Disclaimer to all - I have no list of brewing studies to cite as evidence other than what has been posted already or is there on the low oxygen site. I'm quoting my taste buds for now. Triangles are coming since I'm currently brewing the double batch of Dunkel today to use for sensory analysis (got delayed in doing it until today). 

472
All Grain Brewing / Re: Oatmeal stout final gravity
« on: December 28, 2016, 09:34:30 AM »
Beers with roast, inherently acidic, tend to finish a little low ph. If the pH is too low it can make a beer taste and feel sharp and thin. Baking soda increases ph. If you add a touch and it doesn't improve, add a touch more. If you add too much it can become kind of salty. But this is a cheap easy way to see if your beer is fine but just too low ph. I suspect you will notice immediately that by raising the pH your beer is less tangy and sharp, more soft and rounded.

Once you know the problem there are ways to address the issue.

Sent from my SM-G935V using Tapatalk




Yup.

473
The Pub / Re: Horrible beer products
« on: December 28, 2016, 09:31:49 AM »
Well, it's no 5.2 stabilizer. Pretty horrendous, though.   :)

474
All Grain Brewing / Re: Water Advice for Imperial Stout
« on: December 27, 2016, 08:19:24 PM »
Mash it @ 5.6pH and black balanced works really well. Done it many times.
Should the sulfate/chloride ratio be adjusted in a big beer like that?


Not necessary with that profile. You can back off the sulfate a tad if you like, but the pH is the key.

475
All Grain Brewing / Re: Brewing Science vs. Citizen Science
« on: December 27, 2016, 07:38:07 PM »
I think that citizen science is what helps push a hobby forward. Previous to Ken Schwartz and Denny in the homebrewing community everyone thought all grain brewing had to be done with fly sparging. It's that kind of stuff, just like low oxygen on the homebrew scale, that helps people rethink the hobby.


Yeah, I agree. I think the whole thing is getting tired - renaming a lodo thread ends up with the same people arguing the same arguments pro and con (many of which have no intention to actually try it). I don't care who tries it or doesn't. But I do remember spending the first year or two homebrewing extract, extract with steeping grains, and partial mashing because much of the literature then pretty much told you that AG was almost too tough to pull off well. Tried it and decided that it wasn't that hard and that the extra time was more than worth it. Then batch sparging came along and there were the vehement arguments against it - it panned out pretty well. Can't help but think Mark (S.Cerv) is having a good chuckle somewhere. 

476
All Grain Brewing / Re: Water Advice for Imperial Stout
« on: December 27, 2016, 07:16:13 PM »
Mash it @ 5.6pH and black balanced works really well. Done it many times.

477
General Homebrew Discussion / Re: What's on tap for the Super Bowl?
« on: December 27, 2016, 07:12:54 PM »
If the Super Bowl ends up being the Patriots vs. the Cowboys, I will take my wife to a foreign film instead, and drink white Zinfandel.  :(



Yeah, I think I'm with you. Anything but that Super Bowl pairing would be a step up IMO.

478
All Grain Brewing / Re: Brewing Science vs. Citizen Science
« on: December 27, 2016, 09:51:53 AM »
I've never been of the opinion that, every time a brewer posts anecdotal info on their process or results, they need to post a list of scientific research papers as if they were citing references for a doctoral thesis. So I see citizen science done properly as perfectly acceptable for homebrewing - after all, it's a hobby and we get to decide how we want to brew.  But there are times as in the info presented on lodo brewing (which is such a contrast to traditional brewing in every way) that seeing the hard science behind it is important, and there is plenty of info to back it up. But just as our sytems and processes are all a little different, so are our goals for time and $ investment. I would dispute the assertion that lodo brewing stops being fun though - I'm actually enjoying it quite a bit. Totally to each his own.

479
All Grain Brewing / Re: LODO Impact on Roast Flavor
« on: December 26, 2016, 03:18:43 PM »
Love the foam. Great job!



Yeah, looks tasty.

480
General Homebrew Discussion / Re: low oxygen trappist
« on: December 25, 2016, 01:35:51 PM »
I feel that there is a level of complexity that you get from using both Special B and dark Candi Syrup in tandem that I'm looking for in a Dubbel or BDSA.


Yeah, that's always been my approach too. I'm curious to see what Derek finds out.

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