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Messages - HoosierBrew

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76
All Grain Brewing / Re: Bru'nWater Pale Ale Profile?
« on: August 18, 2016, 02:38:15 PM »
effect of sulfate does improve the perception of bittering. I'm guessing that adding an extra 150 ppm of sulfate can add somewhere around 5 IBU's of bittering perception. So for those of you thinking about trying higher sulfate on a beer recipe that you've fine tuned the bittering to perfection, you will likely need to back off the bittering a teeny bit to have a similar balance.

Interesting observation Martin. I will keep that in mind next go round with high sulfate addition brews.


+1. Makes sense. Thanks for posting, Martin.

77
Beer Recipes / Re: Would like Feedback on a Lager Recipe
« on: August 17, 2016, 04:40:50 PM »
My best O-fests (or other malty lagers) have been made with 833 or 2206. 2308 is nice, too.

78
All Grain Brewing / Re: kolsch grain bill
« on: August 17, 2016, 02:59:50 PM »
I just finished off this kolsch recently. It was very nice.

76% Weyermann Pils
19% Kolsch malt
5% Chit malt


79
Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: August 17, 2016, 10:15:39 AM »
What about a lager...say, a 6 gal. batch of German pils with one packette of W34/70?  Would you (should I):
- sprinkle on top?
- rehydrate and cool to 50*-54*?
- make a SNS starter and cool to 50*-54*?



I don't use 34/70 often, but when I do it's 2 packets sprinkled (standard strength beers).

That's what I used to do but I would be interested how 1 packet rehydrated would do (and bet it does fine).  That said, I did one single packet @ 60F in a NGP and don't think I will ever go back to cooler ferments.  I am BJCP and brutal about my own stuff.   


Yeah, that stuff (830/2124/34-70) is super clean. Pretty hard to screw up.

80
Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: August 17, 2016, 09:35:06 AM »
What about a lager...say, a 6 gal. batch of German pils with one packette of W34/70?  Would you (should I):
- sprinkle on top?
- rehydrate and cool to 50*-54*?
- make a SNS starter and cool to 50*-54*?



I don't use 34/70 often, but when I do it's 2 packets sprinkled (standard strength beers).

81
All Grain Brewing / Re: Beer recipe that ferments at room temp
« on: August 17, 2016, 05:38:21 AM »
Another +1 to saison and to using a water bath. I used one for a couple years and it worked pretty well.

82
All Grain Brewing / Re: Resume boil a week later
« on: August 16, 2016, 02:54:44 PM »
Personally, no way I'd resume boiling week old wort, regardless of how it was handled. Even with stellar sanitation practices, it seems next to impossible that the wort wouldn't show any sign of infection whatsoever (botulism arguments aside). If so, boiling wouldn't fix an 'off' flavor. Buy a little more grain and make it fresh.

83
+2 on the dead space likely increasing noticeably with the change to the false bottom. Extra lost sugars under the false bottom would account for the problem IMO.


Edit - As said, you obviously decrease the sugars lost if you can drain as many of them as possible (ie., tipping the cooler, etc.)

84
Ingredients / Re: Underwhelmed by Horizon hops
« on: August 15, 2016, 03:54:26 PM »
...BCS has some good recipes to use for your first time with a style, but the hoppy recipes are my least favorites. ...

Is there a link to this?  Im looking for a good generic recipe thats not tricked out for several styles as a benchmark to progress from!  thanks



Here ya go:   http://www.brewerspublications.com/books/brewing-classic-styles-80-winning-recipes-anyone-can-brew/


Edit -  Cheaper here -  https://www.amazon.com/Brewing-Classic-Styles-Winning-Recipes/dp/0937381926

85
Ingredients / Re: Hop Hash for bittering?
« on: August 15, 2016, 03:31:15 PM »
Same thing I was thinking.  ;D   I learned a hard enough lesson sampling a tiny amount of Hop Shot once. I repeat, once. A few hours of my life I can't get back.

I've done that as well.  It's an experience to remember.  Just licking a microgram of that stuff is enough to teach you a lesson.  :)


Yeah, it was an amount of Hop Shot literally no bigger than the head of a pin and it was officially on. I think the threshold for unpleasantness is anything above a quantity of zero. :)

86
Ingredients / Re: Hop Hash for bittering?
« on: August 15, 2016, 03:17:27 PM »
Sounds to me like he knows the answer cuz he's actually tried it!?!


Same thing I was thinking.  ;D   I learned a hard enough lesson sampling a tiny amount of Hop Shot once. I repeat, once. A few hours of my life I can't get back. 

87
General Homebrew Discussion / Re: Pics of recent brews?
« on: August 15, 2016, 02:47:26 PM »
I agree, but with a healthy pitch of yeast, I pretty much start to see the krausen fall back into the beer at days 5-7 (average gravity lagers) which tells me that fermentation is starting to slow. It is at this point that I allow the beer to warm up to room temps to finish off for another 5-7 days ensuring complete attenuation and a diacetyl rest in one shot, like you mentioned.



Exactly what I'm doing. Really liking the results.

88
Beer Recipes / Re: Would like Feedback on a Lager Recipe
« on: August 15, 2016, 10:27:51 AM »
I haven't been super impressed with WLP830, that's the one I'm using right now and have in the past.... it's alright but not my favorite.  I really LOVE Wyeast 2206.  However, be warned: Its supposed "equivalent" WLP820 is TOTALLY different.  WLP820 is crap, 2206 is excellent.

I still want to try WLP833 though, my friend swears by it and his lagers are sublime.



Big fan of 2206 myself, Dave. Just did an Ofest with it. Nice stuff.

89
All Grain Brewing / Re: Trouble with hoppy beers
« on: August 15, 2016, 07:37:53 AM »
What size bags are you using? I used the 5x7 bags in the past and would put 1.5oz tops in them. More than that and the hop matter became a hop turd in a bag.


+1.  Same reason I stopped using the dry hop canister for IPAs. It works fine with 3 or less oz of hops, over that and you get a hop turd. I still like the 5 gallon paint strainer bags. Plenty of room for the hops to break down completely and circulate the goodness.

90
Ingredients / Re: Brewtan B
« on: August 15, 2016, 06:05:21 AM »
Jon, not that I've noticed it doesn't seem to be over carbonating. It's definitely not a permanent change but I'm trying it out for now and it seems to be working.


I've been kegging with ascorbic acid the last few batches, to (hopefully) help reduce kegging oxidation. I may try what you're doing at some point, to see if I can see a difference.

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