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Messages - HoosierBrew

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General Homebrew Discussion / Re: Iodophor suck back in cold crash.
« on: November 18, 2015, 07:35:21 AM »
Dump that beer!

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+1.  A small amount of Star San ( not the 2 qts from the other thread, assuming it all went into the beer) would probably be ok with me, but I'd dump the iodophor beer in a minute. It's only beer.

All Grain Brewing / Re: Off-Flavors: How do I get rid of them?
« on: November 17, 2015, 06:17:06 PM »
This might help till you can get your own test done. I'd be treating any city water with camden to eliminate chlorine.

+1, Beat me to it on the campden. Doesn't matter how good your local water is if you put chlorophenols in your beer.

General Homebrew Discussion / Re: Pics of recent brews?
« on: November 17, 2015, 04:19:51 PM »
Very nice looking beers. Well shot, too.

Ingredients / Re: Secondary ingredients
« on: November 17, 2015, 01:57:09 PM »
When I add to the keg and pull when I like the flavor, the exact amount really doesn't matter as much. I use from 4-8 oz of beans, depending on the intensity, then usually pull a day or two later.

Beer Recipes / Re: American IPA recipe
« on: November 17, 2015, 01:31:23 PM »
Good points on the blending base malts. I also like the idea of omitting crystal malt from American IPA/APA.

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OTOH, I wouldn't think of brewing an APA/AIPA without some sort of crystal in some amount.


+2.  I use less than I used to, but I want a little in APA/IPA.  Crystal doesn't have to = sweetness. Enough gypsum will dry out a beer nicely.

Ingredients / Re: Swaen Malt
« on: November 17, 2015, 12:12:27 PM »
My LHBS carries it now. They tell me it's very similar in quality and varieties as german avangard malts. (they brew at the store).

Mine is carrying it now, too IIRC. Need to try it.

Ingredients / Re: Secondary ingredients
« on: November 17, 2015, 12:10:50 PM »
I add coarsely cracked coffee beans (and/or vanilla beans) to the keg in a fine mesh bag and pull it when the flavor gets where I want.

General Homebrew Discussion / Re: Writing For Class
« on: November 17, 2015, 12:07:46 PM »
1/  Hard to top Chumley on my #1 (;D). But, late 92/ early 93 my Dad bought me a Munton's ESB 'kit' as a birthday gift, which then consisted of two cans of hopped liquid extract and a packet of dry 'Yeast'. Today I would say the beer likely sucked, but damn if it wasn't good then. I was hooked.

2/ Trying to brew commercial caliber beer every time, if not better than most. Many of my friends and family think I do this every time - they're wrong. I'm getting closer, though.

3/ Plenty of mistakes - infected batches from poor sanitation early on, a couple of batches badly oxidized, mistakes in adding hops at the wrong time/amounts, etc. If you brew long enough there'll be plenty of stories like this.

4/ I don't go out quite as much now because there are a lot of very mediocre new breweries in the area, but I still have old standbys that I hit on occasion.

5/ Brewing can literally be as simple or as complicated as you choose to make it. Start out simple, read thoroughly first, and remember to enjoy it. If you're getting anxious and losing sight of the fun, you're doing it wrong.

The Pub / Re: Constellation Brands Buys Ballast Point
« on: November 17, 2015, 11:39:52 AM »
I think we know it's selling out at this point, but the state of the "craft" beer business is making acquisitions inevitable and therefore not surprising.

It's obviously going to change the dynamic to one focused on growth, possibly at the expense of other things.  When you are owned by a public company that reports to a board of directors and shareholders, that's a reality.

I personally don't know what I'd do with a billion dollars.  I guess I could open a thousand local brewpubs that cost a paltry million each.

Yeah, I think people are just resigned to the reality of the craft beer scene now rather than liking it. Truthfully, I'd jump on the selling offer in a heartbeat. Hell, who wouldn't ?!!!!  I've decided that the only sell outs that bother me are the ones to AB, since their motives in the beer world are suspect.

EDIT -  I say good for Ballast Point. 

All Grain Brewing / Re: Low mash pH
« on: November 17, 2015, 05:47:51 AM »
There could be problems with conversion when pH is too low. Exactly how low it needs to be to have big impact on conversion - don't know. Was your OG as expected? Regardless, the beer will be really crisp, maybe even slightly tart as well. Possibly cloudier than usual. Maybe not.

All Grain Brewing / Re: Off-Flavors: How do I get rid of them?
« on: November 16, 2015, 05:16:26 PM »
These are very helpful responses.

I'll definitely try separating the cleaning step (PBW) from the sanitizing step (Star San) and see if that helps at all, since I can't imagine it's a good thing to have residual oxidizing agent at any stage of the brewing process.

I'll also look into how I can control the temperature of fermentation; probably the water bath method first.

As far as water goes... Does anyone have specific products to recommend, either for a reverse osmosis system or mineral additions? Also any recommendations for mineral level goals would be useful.

As for the water, I don't have my own system. I buy it for ~ 39 cents/gallon from grocery store machines. If your water isn't suitable for brewing most styles ( like big parts of the Midwest), RO water is a good base to build from. As for additions, you'll want to buy some lactic acid, gypsum, calcium chloride, and baking soda. The first three are available at most LHBS, and baking soda is obviously available at a grocery. I highly recommend downloading Brunwater - it has a very informative info page that explains the idea behind these additions, and also has recommended water profiles for different types of beer. It will actually help you control your pH. And there are lots of brewers here who can help with water related questions. It's worth the effort.

All Grain Brewing / Re: Water Treatment for Export Stou
« on: November 16, 2015, 04:54:20 PM »
I think it is pretty tough to get more than 50 ppm of Na in even a very dark, roasty beer.  Even at 50, I doubt one would notice any salty-ness. 

Exactly - my American stout is pretty roasty, so there's a fair amount of acidity there (from crystal, too) to overcome. Zero issues.

All Grain Brewing / Re: Water Treatment for Export Stou
« on: November 16, 2015, 04:38:08 PM »
FWIW, if you use all RO like I do, the Na from baking soda doesn't get excessively high in dark beers. I have a pretty roasty American stout on tap now and the finished Na level (from baking soda) was ~ 40ppm, well under Martin's Brunwater limits. It's a good beer. But I definitely wouldn't want to use baking soda with any tap water, softened water, etc.

Same here- never a salty beer been made. Easy to use with very predictable PH movement. Depending on the quality of
Your pickling line, may not easily or reliably work for you....I had this issue.

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Yep.  Just checked my stout profile in Brunwater - the one on tap now had a finished Na profile of 39ppm.  Martin says in Brunwater to 'keep Na under 100ppm for beers with high sulfate content, but that under 50ppm is best for most beers'. No saltiness whatsoever in my beers, or I wouldn't use it.

All Grain Brewing / Re: Off-Flavors: How do I get rid of them?
« on: November 16, 2015, 04:09:30 PM »
1/ You need temp control. Hot alcohol flavors/aromas are a direct result of fermenting too warm. Fermentation is an exothermic reaction - ie., it gives off heat. So if your fermenter is in a 68F room your beer could could very well be 5+ degrees warmer during peak fermentation. For a couple years before I got a fridge/temp controller I placed my bucket in a plastic tub of water and swapped frozen water bottles a couple times a day to help keep the beer at a cooler temp. This is cheap and works really well. Also cooling your wort to the low 60s, pitching the yeast, then placing in the tub with frozen water bottles will give you the best results.

2/ As an all grain brewer, you need pH control. Poorly controlled pH can directly result in cloudy beers, stress on yeast and poor/incomplete fermentation. This could also result in off flavors/aromas. I use RO water from grocery store machines and use Brunwater (designed by our own mabrungard) to help predict pH  - it is great software. pH control made a HUGE difference on my beers.

Working on these two issues WILL make a big difference in the quality of your beers. Good luck !

All Grain Brewing / Re: Should I dryhop? - what say you?
« on: November 16, 2015, 03:45:42 PM »
Personally, I say don't dry hop. I dry hop American styles pretty heavily, but I like saison traditional, ie., no dry hops. The current trend is to hop the hell out of saisons - some good, most not. I do like the dry hopped Dupont I tried, however. But I love saison yeast character with nice pils malt character and prefer the hops not to get in the way. To each his own, though.

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