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Messages - HoosierBrew

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61
The Pub / Re: The best thing since...
« on: July 15, 2016, 07:39:03 PM »
Since the Richmond brewery opened we've been seeing six packs of 16 ounce cans of Arrogant Bastard for $10 a pop. Can't beat that, I've never had this beer fresh before and it's incredible.


Yeah it's just excellent fresh.

62
Sounds that way to me, too. It's starting to smack of desperation at this point.

63
Ingredients / Re: Brewtan B
« on: July 15, 2016, 02:59:46 PM »
Having used Brewtan B on 2 beers now, I don't find that it produces much difference in the young beer. It is reputed to help remove components that may promote oxidation, so I expect that the real difference will be in the longer term aging of beers.

I rarely brew big beers that I age for long duration, but I wonder how Brewtan would do in improving their aging?


Martin, I'm thinking I probably won't use it in big beers (like barleywine) that benefit from some subtle oxidation over time.

64
Beer Recipes / Re: Red X Saison
« on: July 15, 2016, 02:48:32 PM »
Interesting you say cherry. It reminds me of a beer I brewed with cherry extract way back in 2006. I was worried I lost all of my mojo.


I noticed the sort of dark fruit/cherry thing, too. Not sure I'll do another at 100% of the grist.

65
Ingredients / Re: Brewtan B
« on: July 15, 2016, 01:56:48 PM »
I think setting some bottles aside is a great test.

When doing a brewtan triangle test with a Helles or other light lager, how long should the beer lager before the tasting to ensure proper results? Should the wait time be varied? For the sample 3 separate triangles tests could be performed; (1) lager 5-10 days to see if brewtan accelerates maturation, (2) lager 4-6 weeks to see if brewtan makes noticeable difference with normal lagering times (4-6 may not be normal). (3) lager 6 months to see if brewtan makes noticeable difference on shelf life?


That's as good a plan as any !

66
The Pub / Re: The best thing since...
« on: July 15, 2016, 01:22:59 PM »
+2. I buy a lot of good (often local) beer in cans nowadays. I see cans as lightproof little kegs. And they're greener in terms of the environment for those interested.

Edit - Not gonna stop buying Trappists and others in bottles-only format anytime soon though.  :)

67
Kegging and Bottling / Re: No Beer
« on: July 15, 2016, 01:20:21 PM »
Has the line been sitting against the wall? I wonder if it's frozen in the line.


I've had it happen, too.


It can sometimes take a bit of pressure to get the disconnects to fully seat down onto the posts.  It can help to pull the ring up on the disconnect as you are pushing it down onto the post.


Agreed.

68
Ingredients / Re: Brewtan B
« on: July 15, 2016, 10:42:52 AM »
What I do plan to do and leave in the beer fridge for 6 months or so, to judge the impact on shelf life.

Seems like everyone is missing this point entirely...

I don' think so..at least, I'm not.  For one thing, my kegs will take 2-3 months to kick, so there's a medium term test.  For another, I simply haven't had time yet to brew something to set aside.  That's why I'm not making any grand pronouncements at this point.



FWIW, I was talking about filling a few bottles from the keg of each batch and putting them aside, as opposed to brewing a batch to set aside. Seems easy enough.

69
Ingredients / Re: Brewtan B
« on: July 15, 2016, 09:47:09 AM »
Did you use a copper chiller Denny?

Of course.  I changed nothing about my procedure other than the Brewtan.  I poured and stirred mash and sparge water, etc.


Same thing here, Denny.

70
Extract/Partial Mash Brewing / Re: Off Flavors from Water Additions
« on: July 15, 2016, 09:44:05 AM »
I think the biggest thing is probably the minerals from the extract combined with those added for the water probably add up to the beer being overmineralized. I always used distilled or RO with extract to compensate for the exctract's content.
+1

So how would you handle a partial mash beer? 

Are you mashing with distilled water with no mineral additions?  Or minimal additions but no residual minerals from the base water?

Assume I'm a simpleton.  Please.



Good question, Joe. I only brewed a couple true partial mash beers before scaling up to AG, and I didn't adjust water back then (90's). But I'd assume that Briess' mineral content is high, sure seems that way. By keeping the mineral additions to a minimum it seems like you did the right thing. It's hard to advise without knowing Briess' exact mineral content.

71
Extract/Partial Mash Brewing / Re: Off Flavors from Water Additions
« on: July 15, 2016, 09:10:48 AM »
I think the biggest thing is probably the minerals from the extract combined with those added for the water probably add up to the beer being overmineralized. I always used distilled or RO with extract to compensate for the exctract's content.

72
Beer Recipes / Re: Red X Saison
« on: July 15, 2016, 08:52:48 AM »
Yeah, it's super malty. I like it in a few styles but not in most. It tastes to me like Munich with some C60 mixed in.

73
General Homebrew Discussion / Re: 120F Whirlpool hop addition only
« on: July 15, 2016, 06:56:35 AM »
How long before your IPA's fade?  Mine are about 2 maybe 3 weeks tops.  I plan to try some ascorbic acid and/or maybe some of the LODO type stuff and see if that helps.   

I've been using ascorbic acid at kegging on hoppy beers (though I may start doing it on all beers), and it seems to definitely extend the aroma life. As long as (as we mentioned) you dry hop clear beer and don't let the yeast drag half of the hop oils down, of course. Just anecdotal, but I feel like I get an extra couple weeks of hop aroma using ascorbic. Then when the aroma dwindles (being a keg hopper anyway) I add more hops to the keg.


Edit -  Looking forward to a Brewtan B IPA/APA kegged with ascorbic.
Are you doing/have you tried closed transfers to the keg?


I do keg to keg transfers, but I use buckets and don't closed transfer out of the bucket.

74
Ingredients / Re: Brewtan B
« on: July 15, 2016, 06:49:30 AM »
I would love to hear some responses from those who sample some of their first brewtan beers.  Denny and one other brewer from Brews-Bros (Chils) has reported back after sampling their brewtan beers.  Denny is cautious but seems to think that "something is happening" which is encouraging and Chils response was "This stuff is definitely changing something in the beer. The non-brewtan batch still has some harshness to it." and he was comparing a brewtan batch vs. a non-brewtan batch of the same recipe.  Again, some understanding of what the product does and how it may impact different beers or brewers (oxidation, water composition, etc) would be great.  I hate mysteries.  :P  I would prefer to understand what is happening. 
 


I hope to be some help at some point. I'm gonna keg the O-fest today, but it's not a split batch so my thoughts will be just anecdotal. But I'm gonna do a split batch of APA soon, so that should give more solid results. What I do plan to do on these Brewtan beers is to fill a few bottles of each and leave in the beer fridge for 6 months or so, to judge the impact on shelf life.

75
Anyone have opinions on amber balanced vs amber malty for something like this? I'm set up for amber balanced but could be persuaded if someone has experience otherwise. Shooting for pH = 5.4.


Amber balanced for mild for me. Works nicely.


Edit -  The malty profile would work nicely too, given that it's a style where brewers struggle to get a malty enough beer.

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