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Messages - HoosierBrew

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76
Ingredients / Re: Need help with water adjustment
« on: July 16, 2015, 02:52:33 PM »
Pi,
Download Martin's spreadsheet and plug in your Wards water profile.  It will fit perfectly.  Play with the spreadsheet until you are familiar with it.  It works very well.  You will be surprised how much better your beer will be. 

+1

77
Yeast and Fermentation / Re: Kegged lager too soon?
« on: July 16, 2015, 12:01:27 PM »
That sounds more like it!  Hopefully the OP checks back...They will be pleasantly surprised.

+1.  1.014 makes a little more sense, barring some major issue.

78
General Homebrew Discussion / Re: AHA TV
« on: July 16, 2015, 11:40:29 AM »
I like chop and brew, but some of the videos are just too long. The best are those with Dawson and Don O.

+1. Or that homemade bacon episode.

+2

79
General Homebrew Discussion / Re: AHA TV
« on: July 16, 2015, 09:42:14 AM »

Cool! She said in 2016 they will be using the new guidelines but not all of the styles. Let the worrying begin! Who's beer will be left out? How many entries will we get? Ooooh the stress of it all. ;-)

Hopefully the clone category will get left out.  Not a big fan of that as a BJCP style guideline.
I agree.

+2

80
General Homebrew Discussion / Re: Nasty Off-Flavor
« on: July 16, 2015, 09:40:47 AM »
How difficult is it to get bleach rinsed off properly so that off tastes can be avoided?

I'm thinking about occasionally doing a two step process where I would use bleach, then rinse with tap water, and then use Star San.


That's what I do a couple times a year - soak buckets and other plastic in bleach solution, rinse like hell with hot water, let dry, then use starsan as a quick spot sanitizer on brew day. The rest of the time, just starsan. It seems to have gotten rid of what I felt was a low level resistant infection in a couple of beers. I wouldn't ever use bleach solution as a no rinse obviously, but done like this (ie., bleach solution + lots of rinsing) I get no infection and also no chlorophenols. Works for me.

81
General Homebrew Discussion / Re: Any Belgian styles specialists?
« on: July 16, 2015, 06:10:00 AM »
I brewed a Belgian Brown Ale based on the now extinct Corsendonk Monks Brown Ale. I never had the privilege of trying this one before so I kind of feel in the dark with this is supposed to taste.

First off, I agree with Dave. Even a beer that's yeasty with 530 doesn't come off as especially sour to me, nor would Corsendonk Brown for that matter. I used to buy that beer a lot and it's basically a dubbel - malty with dark fruit, port and sort of chocolatey character. Since you say that the sour character is mellowing a little I tend to think it's not infection. I say package it now and then assess it after it's carbed up. Hopefully it'll have improved a little more by then. Keep us posted.

82
General Homebrew Discussion / Re: AHA TV
« on: July 16, 2015, 04:41:05 AM »
Yep, nice job AHA !

83
It's all over the place in the Indiana Sand Dunes.

I didn't know that. OTOH I haven't been up to the Dunes since I was a kid. I could see a prickly pear saison being nice. Good info.

84
General Homebrew Discussion / Re: Fast ipa
« on: July 15, 2015, 08:55:46 AM »
Go brew the thing, already! I feel like we've been talking about it for a week. ;)

+2.  Time's a wastin'.   ;)

85
All Grain Brewing / Re: Oak chip usage
« on: July 15, 2015, 07:58:30 AM »
Everyone has different opinions about how long you should oak.  It seems that the longer you go, the more depth of flavor you will get.

That said, chips won't give a whole lot of depth in my experience, but you'll certainly get oak and tannins.  I would treat it like dry hopping and taste it after a few days.  Pull them when you think the flavor is right.

+2.  I add the chips to a paint strainer bag, into the keg, and pull the bag when the flavor is where I like.

86
Equipment and Software / Re: Bucket Hopper
« on: July 14, 2015, 06:00:45 PM »

87
Equipment and Software / Re: Cleaning Blowoff Tubes
« on: July 14, 2015, 04:38:23 PM »
Maybe a better option would be to get a large bucket, say 8 gallons, for yeasts that are likely to need a blowoff tube. Then stock fermcap-s as the backup plan.

You beat me to it, Phil. I ferment all my beers in 8 gallon wine fermenter buckets and haven't needed a blowoff hose since switching. That includes big beers, and also 3068 and 3787.

88
All Grain Brewing / Re: Another efficiency thread
« on: July 14, 2015, 03:07:29 PM »
This is why mash efficiency is the only number I care about. I know I lose .5 gallons to the kettle and .5 gallons to a given fermenter. All I care about is my preboil and og.

Same here.

89
General Homebrew Discussion / Re: An extremely important reminder
« on: July 14, 2015, 02:34:10 PM »
She could have health insurance and workman's comp and still have thousands of dollars in bills while getting only a fraction of her salary covered by WC. Sudden accidents/sicknesses are by far the biggest cause of personal bankruptcies.

Too true. It doesn't much matter that your copay is only 20% when the bills are in six figures.

+2

90
General Homebrew Discussion / Re: An extremely important reminder
« on: July 14, 2015, 10:03:57 AM »
Wow, that's terrible. I wish her a speedy recovery. Definitely a reason for us to all keep safety more in mind.

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