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Messages - HoosierBrew

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Yeast and Fermentation / Re: Imperial Yeast
« on: August 29, 2016, 04:19:25 PM »
Week into fermentation and my Rustic carboy is at about 82% AA, 1.053 - 1.009. I'd say it's juicy fruit gum with some spicy notes. I've read bubble gum, but it's juicy fruit, not pink. I won't be able to keg this batch for at least a few weeks, so maybe it will go further.

I started at 68° for 24 hours. Let it free rise to 74 in a 72° chamber for two days and then put into ambient as I needed the space. It peaked at around 78° on day 4 in a 76° room. It's odd to see fermenters out in the open. Hasn't been like that in years.

Do you get the same from 3726 Jon?

For sure a keeper and I'd like to mix it with other strains for a more layered profile.

Last time I used 3726 it came out really peppery (in a good way), with some fruity undertones. It was awesome. I think like a lot of Belgian strains it's temp sensitive - I think I held 67F for2 days, then let it rise to ~ 75Fish. I still need to use the Rustic soon. IIRC zwiller said he's convinced that Rustic is 3726. Can't wait to use it.

I usually do a 'Leftovers IPA' every year with some 'old' hops. It's kind of fun to see what the combo ends up being. Always comes out good, sometimes great.
I'll be doing one soon. I'm throwing decent amounts of some good hops in there. 2 oz of this 3 oz of that.

Yep.  I did one years back with some Cascade, Centennial, Amarillo, and Mt Hood. The Mt Hood was about 50% of the quantity. Not an IPA hop obviously but it came out damn good. Really worked together. I started working in some Mt Hood here and there.

I usually do a 'Leftovers IPA' every year with some 'old' hops. It's kind of fun to see what the combo ends up being. Always comes out good, sometimes great.

Yeah, lots of variables involved to make any sweeping pronouncements. All I know is that I can get crystal clear beers batch sparging. Works for me.  ;)

Beer Recipes / Re: Carbonation for Lagers
« on: August 29, 2016, 02:23:56 PM »
Around 2.4-2.5 for me for all my lagers. I don't brew the BMC type. If I did, I'd carb it up more.

General Homebrew Discussion / Re: Fermentation
« on: August 29, 2016, 12:02:24 PM »
It's most likely CO2 from fermentation coming out of suspension. As for the recipe, there's no set time limit - the yeast is done when it's done. Lots of factors ( yeast quantity, viability, temperature,etc.) decide this. You know the beer is done fermenting by getting 2 or 3 identical gravity readings a day or two apart each. As for infection, it's possible but CO2 coming out of solution is much more likely.

Edit - What style did you brew? As Pete said, a high OG beer does take longer to ferment. As for infection, sample the beer when you take a gravity reading, to look for off flavors and aromas. I bet it tastes good.

General Homebrew Discussion / Re: Love it:)
« on: August 28, 2016, 07:56:10 AM »
That's very cool.

All Things Food / Re: Steak with Peppered Mushroom Gravy
« on: August 27, 2016, 06:24:43 PM »
That looks delicious.

General Homebrew Discussion / Re: Sanitation
« on: August 27, 2016, 02:11:27 PM »
I only really change out the star san solution when there is a fair amount of crud collecting in the bottom of the pale. Otherwise, it is good to go. 

Yep. With distilled, it stays clear - more the matter of collecting crud in the bottom, as said.

General Homebrew Discussion / Re: Sanitation
« on: August 27, 2016, 12:06:50 PM »
Using the spray bottle definitely helps but I'll give you my procedure, which doesn't waste star san either. I pour my bucket of star san into a thoroughly cleaned fermenter bucket, put on the lid and shake like hell. A couple minutes late I pour the sanitizer back into its storage bucket. I like the spray bottle for spot sanitizing especially. Lots of ways to get there. 

Ingredients / Re: Flavor Hops Timing
« on: August 27, 2016, 09:29:26 AM »
Just to clarify, do you guys account for any IBUs in the 170f WP/steep.  I use BS but it doesn't adjust WP temps

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No, I don't if the temp is 170F or under - the IBUs are there theoretically but I don't perceive them to any great extent. I often add 70IBU for 60 minutes for an IPA, then the whirlpool hops after cooling to 170F. Makes a great IPA.

All Grain Brewing / Re: Trouble with hoppy beers
« on: August 27, 2016, 08:57:00 AM »
Baking soda for me.

General Homebrew Discussion / Re: Pics of recent brews?
« on: August 26, 2016, 07:19:45 PM »
Yeah, pretty beer. Sounds wonderful.

Ingredients / Re: Flavor Hops Timing
« on: August 26, 2016, 05:39:25 PM »
I can't get my head around his thinking - boiling the hops is good and preserves the oils, where only steeping the hops after flame out destroys the oils? I can't answer scientifically, only anecdotally as a hophead - BS. Also, I think there's some confusion on whirlpool hopping here. Whirlpool hopping occurs after flameout, during cooling. Heat doesn't get turned UP at that point. I add whirlpool hops after cooling to 170F (or less), then steep for X amount of time, stirring frequently (as I don't use a pump), then finish cooling. The only way to know what you like best is to do what he does one time and then whirlpool hop the next time, and decide what you prefer. 

General Homebrew Discussion / Re: 30m boil help
« on: August 26, 2016, 04:53:11 PM »
but at the same time I'm having a hard time "liking" adding a "chemical" to my beer. Yes, I know it's irrational, there's nothing wrong with Brewtan B at all...but there's a part of me that's bothered by it. That being said, I do use whirfloc, isinglass, gelatin, etc.

Phil, I hear you but according to Wyeast (who only sells it at this time to breweries who buy it in big quantities) Brewtan B is "extracted from renewable plant materials specifically for the brewing industry". Personally I'm not more concerned using it than I am in using whirlfloc (seaweed), isinglass (fish bladder), or gelatin (extracted from animal tissue). Brewtan B has high molecular weight purposely, to help it settle out of suspension easily. Regardless, there's never any harm in being super careful with what you add to your beer.

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