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Messages - HoosierBrew

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76
General Homebrew Discussion / Re: New Aged Hopped German Pilsner
« on: May 19, 2015, 09:03:00 AM »
depending, might bitter with magnum and then do late additions for mandarina or other.

+1.  I'd bitter with Magnum, then do a late blend with Mandarina and Hull. Though Mandarina by itself is nice.

perhaps im cheap , but feel like i'm wasting mandarina as early bittering addition!

Yep.  It's just a pure late hop to me.

77
General Homebrew Discussion / Re: New Aged Hopped German Pilsner
« on: May 19, 2015, 08:51:45 AM »
depending, might bitter with magnum and then do late additions for mandarina or other.

+1.  I'd bitter with Magnum, then do a late blend with Mandarina and Hull. Though Mandarina by itself is nice.

79
Yeast and Fermentation / Re: Controlling FG
« on: May 19, 2015, 07:55:02 AM »
What are the better results that you get from racking into a secondary after 5 days?

My question, too. Seems like a recipe for a higher FG and/or yeast byproducts.

80
General Homebrew Discussion / Re: Grain performance question
« on: May 19, 2015, 04:44:52 AM »
So would I.  Two months should not ruin anything.

+1

81
Kegging and Bottling / Re: Cold Crashing (keg vs fermenter)
« on: May 18, 2015, 05:28:20 PM »
Another +1 for crashing in keg while I carb. After a couple days I'll fine with gelatin or Biofine (for styles I want crystal clear).
Why don't you guys just add the gelatin when you keg it? It shouldn't make much different should it?

Gelatin (or Biofine) seem to work better when you get the beer cold first - the directions for Biofine and several references to adding gelatin say to. I just like to give it a day or two to let the beer hit serving temp then add the fining.
I guess I don't see why it wouldn't work if you add it at kegging and then allow it to crash. It mixes in when racking the beer on top of it. But I don't know...maybe it settles out and is worthless then...

I've read in several places that it's more effective on chill haze when the chill is actually present (ie., cold temps). I don't know, but it noticeably works better to me when the beer is cold first.

82
Beer Recipes / Re: Piney pale ale feedback
« on: May 18, 2015, 05:24:10 PM »
Is there a certain placing I should add the hops in your opinion. When to add piney and when to add earthy. Ex. 60 min/30 min/etc ?


Sent from my iPhone using Tapatalk

Being a pale ale, I would add 1/2 oz Chinook @ 60 minutes, a 1/2 oz Chinook and 1 oz Willamette mixture @ 15minutes , 5 minutes and at flameout. Then dry hop the same amount of this mixture for a week at room temp.

83
Beer Recipes / Re: Piney pale ale feedback
« on: May 18, 2015, 04:49:16 PM »
If I was to some EKG in there at flame out do you think that would bolster an earthy hop aroma that would add to the pine? Also what are some none hop ingredients that may add to the piney-ness? Pine needles maybe?


Sent from my iPhone using Tapatalk

EKG just won't give you the true earthy character that Willamette or Fuggles will. And the straightest, easiest, and safest way to add DRINKABLE pine character to your beer is to use Chinook or Simcoe hops. To account for the strength of the piney hops, use around twice the earthy hops as you would the piney ones. It'll work nicely.

84
All Grain Brewing / Re: Lemon Drop Hefe?
« on: May 18, 2015, 04:10:46 PM »
If would stick with 60% wheat 40% pils and then use the lemony hops and maybe target a slightly lower mash pH (5.2) and leave it at that. Wheat will give lot's of creaminess and body without any cara anything.

+1

85
Kegging and Bottling / Re: Cold Crashing (keg vs fermenter)
« on: May 18, 2015, 03:39:05 PM »
Another +1 for crashing in keg while I carb. After a couple days I'll fine with gelatin or Biofine (for styles I want crystal clear).
Why don't you guys just add the gelatin when you keg it? It shouldn't make much different should it?

Gelatin (or Biofine) seem to work better when you get the beer cold first - the directions for Biofine and several references to adding gelatin say to. I just like to give it a day or two to let the beer hit serving temp then add the fining.

86
I'm not surprised that the differences were noticeable. I am surprised that the 'hoppy' profile was as well received as it was. I've always found too much sulfate to give a dark beer a harsh, near acrid character. I read that you fined the kegs and that the delta diminished afterward. Regardless, nice work again !
So what is this "delta" you speak of?

Nice job once again, Marshall.

He said in the experiment that, once he fined the kegs with gelatin and gave them cold conditioning, the difference (delta) between the two beers seemed not as drastic.

87
Kegging and Bottling / Re: Cold Crashing (keg vs fermenter)
« on: May 18, 2015, 12:07:33 PM »
Another +1 for crashing in keg while I carb. After a couple days I'll fine with gelatin or Biofine (for styles I want crystal clear).

88
Beer Recipes / Re: Piney pale ale feedback
« on: May 18, 2015, 10:29:41 AM »
I've used 2-3 oz of Chinook or Columbus @ 60 on big IPAs in the past many times. I've backed off a tad in recent years, though.

89
Yeast and Fermentation / Re: Controlling FG
« on: May 18, 2015, 10:13:37 AM »
Bad idea IMO. For starters you'd be taking away the yeast's ability to 'clean up after itself', making yeast derived off flavors/aromas a likelihood (depending on strain).  And depending on your method of stopping fermentation, you'd be risking dangerous bottle bombs, too. Better to let any beer ferment out completely, and then make changes to your recipe (mash temp, grist, yeast strain) to finish higher in the future.

90
I'm not surprised that the differences were noticeable. I am surprised that the 'hoppy' profile was as well received as it was. I've always found too much sulfate to give a dark beer a harsh, near acrid character. I read that you fined the kegs and that the delta diminished afterward. Regardless, nice work again !

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