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Messages - HoosierBrew

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736
General Homebrew Discussion / Re: Experimental Brewing podcast Episode 25
« on: October 12, 2016, 11:43:54 AM »
Just listened, Denny. Thanks for getting Joe on there, good info from the source. Really looking forward to the IGOR results.

737
Ingredients / Re: Brewtan B
« on: October 12, 2016, 10:12:10 AM »
Good info posted. Thanks.

738
All Grain Brewing / Re: To rest or not to rest, that is the question.
« on: October 12, 2016, 07:51:11 AM »
I have noticed this effect in a LOT of commercial beers.  A simple post-mash addition of baking soda resolves this.  Or even use it during the mash if appropriate if mash pH is super low.


Yep. I'll never forget the first stout I made after getting a handle on pH. I added (and still add) baking soda into the mash at a higher pH and... voila. Damn good beer. 

739
All Grain Brewing / Re: To rest or not to rest, that is the question.
« on: October 12, 2016, 07:35:56 AM »
Personally, for me, roasted barley for stout and Black Patent for porter. Although I do agree they can be interchanged (and are in some rare commercial instances).


My approach, too, along with chocolate in either.

740
Ingredients / Re: Thomas Faucett Golden Promise specs
« on: October 12, 2016, 07:33:10 AM »
Wasn't it rahr two row that worked better with bru'n water at 5L


Yep

I wonder if this should be looked at again. Maybe it is inconsistent.  I have always made that adjustment (+3.0L) for Rahr Pale Ale and had predictable results using BrunWater. I am just finishing a sack of Rahr 2-Row and have made no adjustments with predictable results.


Maybe, but I've only used Rahr 2 row (not their pale ale) and, at Martin's recommendation here, bumped the L up to 5L. Had great results every time.
Ok, I just did some digging and Martin references Rahr "base malts" here. https://www.homebrewersassociation.org/forum/index.php?topic=14478.0 Apparentlywe are both correct. Still I have not had any issues with pH prediction using the specific lovibond rating from the malt analysis on the bag of 2-row pale I have now. Nor have I had any issues adding the 3L's of color to the sack of Rahr Pale Ale I am half way through. Just saying maybe this needs to be revisited.

Martin mentions his own misapplication of the correction on Rahr Pale Ale here. http://www.brews-bros.com/topic/88714-rahr-pale-ale-and-brunwater/?p=1687513



Yeah, probably could be revisited. I remember Martin saying that he felt the 2 row was (possibly even purposely made) more acidic than other 2 rows which, for pale beers at least, would reduce the amount of pH adjustment needed. Regardless, I really liked it as a domestic 2 row. As said, I've never used their pale ale malt though.

741
Beer Recipes / Re: mirror pond facsimile
« on: October 12, 2016, 07:19:00 AM »
I agree that true caramelization won't happen in a long boil, but I don't think anybody would argue that more Maillard-type deep flavors can come from a 90 minute (or longer) boil. Scottish ales come to mind.

742
Ingredients / Re: Brewtan B
« on: October 11, 2016, 06:43:35 PM »

EDIT: I don't recall you asking but since you have now: With my current setup I would have absolutely no reason to have to use it.



In other words, no more reason to doubt or scoff than people who haven't preboiled and used SMB. This silly, manufactured 'turf war' is beyond me. We all brew beer. I plan to try (to the limits of my system) to use this method. Why wouldn't I? We don't all need to agree, but the forum to forum flame wars are tired. As is the 'my way is the only right way' crap.

Hey man, no ill will intended. You pressed for answers and I gave them.



Ok, Derek. No ill will at all. All good.

743
Ingredients / Re: Thomas Faucett Golden Promise specs
« on: October 11, 2016, 06:42:00 PM »
Wasn't it rahr two row that worked better with bru'n water at 5L


Yep

I wonder if this should be looked at again. Maybe it is inconsistent.  I have always made that adjustment (+3.0L) for Rahr Pale Ale and had predictable results using BrunWater. I am just finishing a sack of Rahr 2-Row and have made no adjustments with predictable results.


Maybe, but I've only used Rahr 2 row (not their pale ale) and, at Martin's recommendation here, bumped the L up to 5L. Had great results every time.

744
Ingredients / Re: Brewtan B
« on: October 11, 2016, 06:28:13 PM »

EDIT: I don't recall you asking but since you have now: With my current setup I would have absolutely no reason to have to use it.



In other words, no more reason to doubt or scoff than people who haven't preboiled and used SMB. This silly, manufactured 'turf war' is beyond me. We all brew beer. I plan to try (to the limits of my system) to use this method. Why wouldn't I? We don't all need to agree, but the forum to forum flame wars are tired. As is the 'my way is the only right way' crap.

745
Ingredients / Re: Thomas Faucett Golden Promise specs
« on: October 11, 2016, 05:52:42 PM »
Wasn't it rahr two row that worked better with bru'n water at 5L


Yep

746
Ingredients / Re: Brewtan B
« on: October 11, 2016, 05:40:45 PM »
Well, I hope you guys get what your after with Brewtan.


Gotta ask - are you actually Derek? You're using his avatar, but under a different name for whatever reason, and a COMPLETELY different MO. Derek was all about Trappist beers, and may have been the single biggest critic of the GBF paper here on this forum. Now we are to believe that he took a sabbatical, went into hiding and re-emerged only liking German lagers and is lodo's biggest proponent. I'm not feeling very stupid today unless you can explain better.  ;)



Edit  -  You also didn't answer my question - have you personally used Brewtan ?

747
Ingredients / Re: Brewtan B
« on: October 11, 2016, 03:24:43 PM »
I have a hard time believing that there is no incremental improvement from incremental implementation.  I don't have a hard time believing it's beneficial, but all or nothing is a bit over the top.  I don't get enough time to brew to get so anal retentive about it.  I do my best, if I make a mistake I try not to make it next time.  For some, chasing perfection is maybe the fun part.  For me, that takes some of the fun out of it.


I agree- it's my feeling that systematically reducing O2 as best you can has to have benefit. The whole notion of all or nothing (being hard to impossible for most of us) was just a turn off. I guess better phrased would be "I want to make the best beer possible, within reason". Not getting anal and crazy about it. For me, it still needs to be fun.

748
Ingredients / Re: Brewtan B
« on: October 11, 2016, 03:05:23 PM »
And I'm not saying LODO doesn't work.  We all know that O2 is one of the enemies of beer.  I'm willing to try Brewtan because it's easy and inexpensive.


Exactly. I'm an open minded brewer and at some point will try the stated lodo technique. But Brewtan is cheap and very easy to use. My biggest obstacle to trying the lodo process is far from stubbornness - it's the clearly stated "its all or nothing, doing it 100% right is the only way to notice a difference" part. A stark contrast to using Brewtan. But being a brewer who wants to make the best beer possible, I'll undoubtedly give it a shot. Can't wait for the podcast, Denny!

749
Kegging and Bottling / Re: Blichman beer gun or Last Straw
« on: October 11, 2016, 02:52:09 PM »
Blichmann Beer Gun owner here - I'm very pleased with the quality and performance. Being able to purge bottles with CO2 before filling is obviously key to keeping oxidation at bay. There are a few brewers here with the Last Straw that seem fairly pleased with it, but in a pinch, it's hard to go wrong with Blichmann quality.

750
Dead Guy is to maibock what dog biscuits are to pizza.


;D

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