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Messages - HoosierBrew

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61
Beer Recipes / Re: ESB thoughts
« on: April 21, 2015, 02:59:14 PM »
Jon, I've got some lactose I need to use up some day. Milk Stout is on the schedule for this fall. I was thinking West Yorkshire. But I have no experience with any of the english varieties, only 1728 and the irish. I love the Fullers beers. Would that be your choice in a milk stout? Or is west york a good choice?

Jim, the only two strains (I think) that I've used in milk stout were 1028 (London) and Denny's 1450 - both were great. But I bet either 1728, 1968 or 1469 would do a good job, too. Love milk stout to add coffee to, especially !

EDIT - And Denny's isn't a British strain, but it works great for malty beers.

62
Beer Recipes / Re: Pantry Pale Ale
« on: April 21, 2015, 02:50:48 PM »
I love a good 'leftovers beer' ! I brewed an IPA last year using a bunch of malt and hops that needed to be used. It was great - came out like sort of an Arrogant Bastard with a big fruity hop profile. Went fast.

As for yours, I've never used Amarillo with Willamette but I'm sure it'll be good. Looks tasty.

63
Beer Recipes / Re: ESB thoughts
« on: April 21, 2015, 02:40:47 PM »
Ken, WY1968 (Fullers) is awful hard to beat. And personally, I don't use biscuit with MO - I think MO is toasty enough. I know some brewers do use both, though. I'm sure it'll be good.

64
If nothing else, the general lack of consensus on most the the experiments confirms to me that there are many paths to good beer.

Yep

65
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 21, 2015, 10:23:22 AM »
I see they've posted, but I don't see any results on the brewing competition website.
Yeah no scoresheets or scores yet... Just if you won or not.

Yeah. I figured it out after I posted.

Coffee stout advancing.  3rd place in Chicago.

It was the best of my submissions, if I must admit that.

Woo hoo!!

Nice job !

66
+2.  Gonna keep making starters for sure. I noticed a big jump in quality, all other things being equal, when I started making them. Not a big believer in steps backward.   ;)

67
Beer Recipes / Re: Ideas for brewing with Grand Marnier
« on: April 20, 2015, 11:14:06 AM »
How about saison aged on grand marnier soaked oak? Or witbier, maybe without the oak.

Best ideas yet IMO.

68
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 20, 2015, 10:53:29 AM »
wow, I wasn't expecting any results today.  You know, with the AHA being in Boulder and it being 4/20 and all.   ;D

Maybe we should have some snacks delivered?

Well done. That's pretty darn funny. Maybe a Cheech and Chong marathon all day ?     ;D

69
Ingredients / Re: Additional Dry Hops
« on: April 20, 2015, 08:55:58 AM »
I am considering dry hopping in the keg only...

That's what I do.  A week in keg @ room temp, then add more later when the aroma drops off.

70
Ingredients / Re: Additional Dry Hops
« on: April 20, 2015, 08:44:46 AM »
I dry hopped an ounce of Citra in my 3 gallon pale ale. It's been dry hopping for 3 days, it may go out to five or so to ensure a stable fermentation.

I'm curious if any of you have sampled beers and decided to add additional dry hops? My only concern is an extended dry hop on the original addition would lead to vegetal off flavors.

Have you experienced vegetal off flavors?  IMO, it's one of the bigger myths of homebrewing.  Not that it never happens, but my experience is that it happens very infrequently. 

I agree, Denny. I rarely notice it and I dry hop fairly often.

71
General Homebrew Discussion / Re: New Old World Hops?
« on: April 20, 2015, 08:20:09 AM »
Nice, last night I picked up ½# each of Mandarina Bavaria, Hull Melon, Boadicea-UK, and Galaxy.

Starting to lean towards brewing my first pils with the German ones (assuming I can close a deal on a cheap second chest freezer on craigslist), a low ABV Marris Otter Smash with the Boadicea (or maybe Boadicea and a bit of Galaxy), and an APA with the Galaxy.

Excited to give these a shot.

Yeah, I've been thinking of doing a 'German IPA' -  all German hops (Mandarina, Hull Melon and Saphir), German pils and Caravienne or Caramunich. Sounds fun.

Yea, I've been bouncing around something like that, a pils, or an IPL. I imagine the duration of the lagering process would allow a lot of the hop aromatics to fade though.

On the times I dry hop a lager, I wait until the lagering is mostly done - ie., a week or so before tapping, to dry hop. 

72
Ingredients / Re: Additional Dry Hops
« on: April 20, 2015, 07:54:31 AM »
+1.  I often add extra dry hops to the keg for APA and IPA when the aroma drops off, and I leave the hops in. Normally the keg is half or more gone by this point ,so it's gone in another week or two at most. But I don't get vegetal character doing this.

73
General Homebrew Discussion / Re: New Old World Hops?
« on: April 20, 2015, 07:35:26 AM »
Nice, last night I picked up ½# each of Mandarina Bavaria, Hull Melon, Boadicea-UK, and Galaxy.

Starting to lean towards brewing my first pils with the German ones (assuming I can close a deal on a cheap second chest freezer on craigslist), a low ABV Marris Otter Smash with the Boadicea (or maybe Boadicea and a bit of Galaxy), and an APA with the Galaxy.

Excited to give these a shot.

Yeah, I've been thinking of doing a 'German IPA' -  all German hops (Mandarina, Hull Melon and Saphir), German pils and Caravienne or Caramunich. Sounds fun.

74
Homebrewer Bios / Re: Back at it again
« on: April 20, 2015, 06:14:08 AM »
Welcome back !

75
Homebrewer Bios / Re: Brewer Bio: JT
« on: April 20, 2015, 05:05:01 AM »
Nice job, JT !  You're a good addition here.

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