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Messages - HoosierBrew

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76
Yeast and Fermentation / Re: Brewers at White Labs
« on: June 17, 2015, 05:20:29 AM »
I haven't run the data yet on an xBmt you participated in comparing wlp800 fermented at 50 vs 66, no pressure... plan to get it published on Monday-- 40+ participants from NHC!

I am looking forward to seeing these results.

+1.  I'd like to see something similar done with WLP830, which is known to ferment fairly clean at warmer temps.

77
Yeast and Fermentation / Re: Brewers at White Labs
« on: June 16, 2015, 05:37:59 PM »
I knew about fermenting ales under top pressure, but I had never heard of anyone fermenting lagers at 65F using this method

From what I understand, it's SOP at many, if not most, of the macro lager breweries.
Jason Pratt from Miller Coors said they ferment at 2 bar! Those are some robust fermenters.

Wow!  Robust indeed.

78
Beer Recipes / Re: English ipa
« on: June 16, 2015, 05:05:20 PM »
I would leave out the wheat as well and actually go with 90% MO, maybe 5% crystal and 5% Munich with noble hops and ferment with WY 1968

+1.  And I'd definitely drop the Simcoe and go with all British hops, especially EKG late. 40-60ish IBUs. 

79
Yeast and Fermentation / Re: Brewers at White Labs
« on: June 16, 2015, 04:13:38 PM »
I knew about fermenting ales under top pressure, but I had never heard of anyone fermenting lagers at 65F using this method

From what I understand, it's SOP at many, if not most, of the macro lager breweries.

I've heard similar, too. Definitely would explain the macros' ability to crank that stuff out so quickly (and at those volumes).

80
Wood/Casks / Re: Porter burbon oaked and dryhop
« on: June 16, 2015, 03:21:50 PM »
Sounds more fitting for a porter.

81
Beer Recipes / Re: Brewing "Silent Time Dubbel" this Weekend
« on: June 16, 2015, 12:28:24 PM »
You will want a lot of plumb and raisin character so if it were me, and I wasn't going to use dark candi, I would dump the caravienne and bump up your special b.
+1.  FWIW, I like ~ 10-12% dark syrup and 5% special B. Love the dark fruit character.

Not that I don't enjoy those flavors, because I have had plenty of Belgian beer and enjoy all of it, but I guess this recipe is more a nuttier, brown Belgian ale if that makes sense. Calling it a Dubbel was bound to stir the pot a little.

I have plans for more authentic Dubbel/Tripel/Quad style beers but for this one I guess the Dubbel designation may not fit. Belgian Strong Brown Ale?

 There's plenty of room for good Belgian type beers of all types. I'm sure it'll be good !

82
Beer Recipes / Re: Brewing "Silent Time Dubbel" this Weekend
« on: June 16, 2015, 12:16:51 PM »
Why the acid malt? Acid malt is used primarily to used to adjust pH on very pale beers. You not need it here, in fact it could totally screw with your pH.

You will want a lot of plumb and raisin character so if it were me, and I wasn't going to use dark candi, I would dump the caravienne and bump up your special b. I don't think you will need the aromatic malt either, since you are using a lint of Munich already. When you design a recipe be sure that each of your ingredients have a purpose and know what they will do to your beer, otherwise don't use them. Often times simpler is better. Most of my recipes do not use more than 2 or 3 malts, with a few exceptions.

+1.  FWIW, I like ~ 10-12% dark syrup and 5% special B. Love the dark fruit character.

83
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 16, 2015, 12:08:10 PM »
I have to say as someone who grew up in Indiana where every school played in the basketball tourney with no size categories (remember the movie Hoosiers?), the term Basketball State Champion was cheapened when they finally did go to a size based tourney. It ain't what it used to be, I don't follow it anymore. Just my $0.02.

I don't follow it anymore either, Jeff.  It ruined it.  I'd add though that Hickory High still got to play 5 against 5 when they played Muncie.
Bobby Plump's Last Shot was an institution in Broad Ripple, still there I think. An Indiana reference for sure.

Yep, still there to my knowledge. A few new brewpubs and tasting rooms as well.

84
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 16, 2015, 11:43:57 AM »
I have to say as someone who grew up in Indiana where every school played in the basketball tourney with no size categories (remember the movie Hoosiers?), the term Basketball State Champion was cheapened when they finally did go to a size based tourney. It ain't what it used to be, I don't follow it anymore. Just my $0.02.

I don't follow it anymore either, Jeff.  It ruined it.  I'd add though that Hickory High still got to play 5 against 5 when they played Muncie.

85
Beer Recipes / Re: Brewing "Silent Time Dubbel" this Weekend
« on: June 16, 2015, 10:40:58 AM »
awful lot going on there. Not sure what the point of the Marris Otter is. I think I'd just replace it with more munich. or maybe half and half munich and pils.

the mash schedule looks crazy complicated as well. If it's just to flex your mashing muscles then have at but you don't need/want a protein rest with modern malt. the protein has been modified so well and evenly in the malting process that what is left is just what you want for body and head retention. This is especially true with continental malts where brewers don't intend to use low protein adjuncts.

Not sure what your Unit of Measure is but a mash thickness of 1.5 qt/lb might be not thick enough if you're doing step infusion with all those steps and pretty thick if you are doing decoction steps. If you are using l/kg then that is way too thick unless you're doing infusion.

+1 all of this.  I'd definitely simplify the grist by dropping the MO and dividing that amount between more Munich and pils as well.

86
All Grain Brewing / Re: Efficiency of Oats
« on: June 16, 2015, 10:15:46 AM »
+2  And I've used flaked and golden naked oats in the same beer, too.

87
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 16, 2015, 08:58:11 AM »
As a completely neutral observer (don't have a club, don't enter competitions), Amanda's suggestion that there be 3 awards for small, medium, and large clubs makes the most sense. Its fair and it would actually motivate more clubs because every one would have a shot.
If I had time and there was a good one near me I might join a club but it would be to hang out and talk home brewing and do things together. If its not small enough and local enough for me to know everyone in it I personally wouldn't refer to it as a "club". I would consider it an "organization" or "association".

+1  Seems the fairest solution to me.

88
Yeast and Fermentation / Re: Increased Gravity???
« on: June 15, 2015, 05:21:59 PM »
Sounds like your wort was stratified into varying temp layers by the time you took your sample judging by the 1.01 reading. And you really need to read to the next decimal place - the reading could've been anywhere from 1.010 -1.019. Regardless I'm sure that's not your actual OG, but it's too late to know exactly now. . Is it possible that the reading at the end of fermentation was 1.020 and not 1.002 ?

89
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 15, 2015, 04:31:03 PM »
It's a shame, but being able to brew beer unfortunately doesn't guarantee that somebody isn't a numb-nutted D-bag. Glad that stuff was in the minority at least.

90
Equipment and Software / Re: Cleaning kegs with infected beer?
« on: June 15, 2015, 11:44:29 AM »
+1 to definitely replacing all rubber parts of the keg (lid O-ring, in/out post little o-rings, and in/out post tube rings).  After that, I would use hot water soak with generous amount of PBW followed by many hot water rinses.  Then sanitize and you should be good to go. 

That's what I would do, too.

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