Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - HoosierBrew

Pages: 1 ... 48 49 [50] 51 52 ... 672
736
Ingredients / Re: Tobacco
« on: April 20, 2016, 04:49:01 AM »
Beechnut Aged?


Almost choked on my coffee. Good stuff.

737
Beer Recipes / Re: "Juicy" IPA
« on: April 19, 2016, 05:37:31 PM »
And getting the intense hop aroma from these beers is no secret. Use 1 to 1.5 oz/gallon of fairly oily hops in your dry hops and you will have the same aroma intensity of these beers. No other special tricks are needed.


Yeah, my thought, too. I was leaning toward brewing a gallon or two of something in this vein, to satisfy my curiosity at the silly haze. But I don't can beer and wouldn't fill them with turbid beer if I did. And I don't want to serve it to friends in glasses either. I'm pretty confident in getting enough flavor and aroma into my beers as is. And I really don't mind 'crushable' so much either. :)

738
Ingredients / Re: Tobacco
« on: April 19, 2016, 04:47:27 PM »
I recall working on cleaning up a pesticide-contaminated SuperFund site in Tifton, GA a couple of decades ago. There was a tobacco warehouse next door where the local growers would bring in their pallets of dried leaf for the brokers to come and purchase. What a wonderful, rich aroma emanated from that warehouse! All I could think was: how does something that smells so good, stink so bad when smoked???? (I'm not a smoker).

I think that some tobacco notes might be nice in a beer.
When I was a child I spent some time on a working tobacco farm in Central Kentucky.  The smell of fresh cut tobacco hanging in the barn is still one of my fondest sensory memories.  I need to go back and revisit that.


My Grandpa had a farm in southwest Kentucky and raised tobacco, livestock, and tons of vegetables. I spent several summers there. Remember that smell well. I remember the hard work, too.

739
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 19, 2016, 04:16:58 PM »
Thanks Ken. How was the carb? I always come up just a tad to account for filling loss. Ok, or a tad high?
Perfect. What brand of base malts again?



Cool. 91.5% Dingemanns pils (like the flavor), 5% Best chit, 3.5% Carahell.

740
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 19, 2016, 04:13:18 PM »
In a George Castanza(sp?) voice...

These pictures are making me thirsty!!!


From the 'Woody Allen' movie.   ;D

741
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 19, 2016, 04:00:13 PM »
Thanks Ken. How was the carb? I always come up just a tad to account for filling loss. Ok, or a tad high?

742
All Grain Brewing / Re: 55% Efficiency after Batch Sparge
« on: April 19, 2016, 03:00:15 PM »
I sparge hot partly because (as others said) it speeds up the process of getting the wort to a boil. No pH issues, so no issues there. Even though I don't do a true mashout I still like the idea of raising the grain bed temp to have some semblance of locking in the mash profile. Not resting @ mashout for the prescribed time probably does nothing to lock it in, but at least it speeds up the time to boil worst case.

743
Beer Recipes / Re: Kölsch spam train
« on: April 19, 2016, 02:52:04 PM »
Pulled my first kolsch off primary(WY2565 @60f 5days/67f 11 days) and into keg after 16 days.  plan on lagering for 1-2 months.  This was also my first time using lactic acid(calc. from BnWater, (PH 5.2-5.3)).  General question, I tasted my hydro sample(1.005) and its a little sour, so most of you with experience on kolschs do you find yours start out slightly sour? and does this drop off after lagering?

I can post more info if needed...



Assuming your pH was fairly accurate ( ie., you didn't use too much lactic acid), it's likely from the fact that 2565 stays in suspension for awhile. Yeasty beer often has a tart, sometimes bitter character. You should see it fade as the beer gets clear. Good luck!

744
All Grain Brewing / Re: Boiling strike water to remove chloramine
« on: April 19, 2016, 11:54:57 AM »
Yes, Campden tablets (metabisulfite salt) do add sulfate to your water. However considering the typically low dosing of that compound, you are only added a couple ppm sulfate to the water. So it shouldn't be a concern. PS: they also add a couple ppm of chloride too! Read the Water Knowledge page on the Bru'n Water website to understand the reactions with metabisulfite and daughter products.

AJ and I say that boiling for chloramine removal is ineffective...but only in the fact that it takes a LOT of energy to drive off chloramine. It works, but its not a good use of your time or resources. Chloramine is far less volatile than chlorine gas and it is harder to drive out of the water. Given the ease with which metabisulfite can remove chloramine and the fact that it DOES NOT result in any residual sulfite in your beer, you would be wise to employ that treatment in most cases.



Good info, Martin.

745
All Grain Brewing / Re: Water profile for Belgian Saison?
« on: April 19, 2016, 11:47:49 AM »
I use filtered tap water for mine but aim lower for a mash pH of 5.2. 


I target 5.2 for saison, too. Nice crisp character.

746
All Grain Brewing / Re: Boiling strike water to remove chloramine
« on: April 19, 2016, 10:49:35 AM »
And campden would add sulfites, not sulfate IIRC. 

747
Ingredients / Re: Tobacco
« on: April 19, 2016, 10:47:49 AM »
I think, I'm gonna barf. ;)


I have to agree, Steve. To each his own though.

Oh totally, and I get it... I get and enjoy notes of Spanish cedar and Pipe tobacco in big, typically wood aged beers.  In that sense, I appreciate "tobacco" in my beer. 

The notion of actually placing any tobacco in my beer though... makes me wanna barf.

Exactly.

748
All Grain Brewing / Re: Water profile for Belgian Saison?
« on: April 19, 2016, 10:25:05 AM »
Yellow balanced works great for me.

749
Ingredients / Re: Tobacco
« on: April 19, 2016, 10:23:50 AM »
I think, I'm gonna barf. ;)


I have to agree, Steve. To each his own though.

750
General Homebrew Discussion / Re: Secondary Dry Hop Temperature
« on: April 19, 2016, 08:48:46 AM »
  If it's possible, what I'd suggest is you split the batch and dry hop each half with a different method.  Then you can see for yourself.


This^.  Don't take anybody's word on late hop character. It's pretty subjective anyway. Experiment for yourself - it'll be good either way.

Pages: 1 ... 48 49 [50] 51 52 ... 672