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Messages - HoosierBrew

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76
Commercial Beer Reviews / Re: Things you wish breweries would figure out
« on: August 16, 2015, 09:52:24 AM »
1/  It's also not a saison if you use 3787 like you did on your tripel. No saison yeast = not a saison, period.

2/ APAs, AIPAs, and IIPAs shouldn't be cloyingly sweet. If it is, you blew it. 

3/ +1 to water treatment. Gypsum in hoppy beers really helps.

4/ There are other great styles besides IPA. More lagers, kolsch, Belgian and Scottish beers would be a good thing.

5/Hefeweizen shouldn't be a banana and bubblegum bomb. Ferment a little cooler.

6/ Belgian beers are better if you don't ferment too warm. There are lots of domestic 'Belgians' that are overly estery and/or phenolic. Like in hefe, a banana bomb is not good.

7/ More CAPs would be a good thing. Probably more CAPs in a big regional comp than are brewed in the U.S. by breweries.

EDIT -  And using beard material, testicles and bodily secretions in beer isn't being creative or bold. It's just plain stupid.    ;)




77
General Homebrew Discussion / Re: Phenolic Feedback
« on: August 16, 2015, 06:52:57 AM »
I would go with just 100% RO water.  That way you know you have eliminated all potential sources of issues. 

+1.  That'll rule out the filtered tap water. I'd bet that's the culprit.

78
General Homebrew Discussion / Re: It's Official
« on: August 16, 2015, 06:50:31 AM »
Plus, finding bottles should not EVER be the most complicated part of your homebrewing hobby.  If it is, you are doing it wrong. 

Yeah, that was my thought, too.

79
General Homebrew Discussion / Re: Turning Around a Hefeweizen Quickly
« on: August 15, 2015, 07:49:28 PM »
You should have no problem kegging it after two weeks, or less, if your fermentation was healthy.  I wouldn't cold crash before kegging because you're going to miss that yeast later.  It will clear in the keg, but if enough yeast was transferred over you can shake the keg up and reintroduce yeast from the bottom later on.

That's exactly what I do. Keg @ 2 weeks,  rock the keg to re-suspend the yeast when necessary.

80
Ingredients / Re: When to Start Looking for Bulk Whole Hops 2015 Season?
« on: August 15, 2015, 06:45:00 PM »
Many breweries use pellets. Easier to store, easier to add, less kettle loss, and they can eliminate them in the whirlpool. I loved how clear my wort was with leaf, but pellets are where it's at IMO.

Yep. Many more varieties available in pellet form, too.

81
Ingredients / Re: When to Start Looking for Bulk Whole Hops 2015 Season?
« on: August 15, 2015, 06:19:36 PM »
Just checked YVH and they're saying to check the site on the first week of October for 2015 pellets. I'm sure the leaf hops would be available in that time frame. But YVH has 2015 Calypso and El Dorado pellets now FWIW.


EDIT - 2015 Galaxy available there, too. Great hop.


Those all say "out of stock." Maybe they're just getting the page set-up? Otherwise they sold fast!

Yeah, just saw that. I assume they maybe had a limited amount to sell early. They'd have gone fast. As for pellets showing up first, there are an all time high number of homebrewers out there, many of whom use pellets. I've read that a higher percentage of hops than before are being pelletized.

82
Ingredients / Re: When to Start Looking for Bulk Whole Hops 2015 Season?
« on: August 15, 2015, 05:49:20 PM »
Just checked YVH and they're saying to check the site on the first week of October for 2015 pellets. I'm sure the leaf hops would be available in that time frame. But YVH has 2015 Calypso and El Dorado pellets now FWIW.


EDIT - 2015 Galaxy available there, too. Great hop.

83
Ingredients / Re: When to Start Looking for Bulk Whole Hops 2015 Season?
« on: August 15, 2015, 05:29:57 PM »
+1.  They'll start being harvested pretty much now through the end of September roughly. I'd check the hop sites like yakimavalleyhops and others once or twice a week. The hot varieties obviously sell faster.

84
Equipment and Software / Re: I finally did it
« on: August 15, 2015, 05:03:40 PM »
surfin_mikeg - I feel your pain. I broke two carboys, got cut both times. Being a Dad, enough was enough. I use these big wine fermenter buckets and love 'em :  http://shop.greatfermentations.com/product/7-9-gallon-fermenting-bucket/plastic-fermenters

Thanks.  I'm a dad as well, and the dogs were more of a problem.  It's not so much of a loss as realizing I'm lucky to not be cut like yourself.

The beer turned out well, trying for a Session IPA style SMaSH - 5.2% ABV of floor-malted Pils, Belgian blend yeast, and Centennial hops.  Hop-forward and about 40-45 IBU, the yeast and hops blend well together, no dry-hop.   Right time of the year for it.


Sounds good to me !

85
Equipment and Software / Re: I finally did it
« on: August 15, 2015, 04:24:08 PM »
surfin_mikeg - I feel your pain. I broke two carboys, got cut both times. Being a Dad, enough was enough. I use these big wine fermenter buckets and love 'em :  http://shop.greatfermentations.com/product/7-9-gallon-fermenting-bucket/plastic-fermenters

86
General Homebrew Discussion / Re: It's Official
« on: August 14, 2015, 07:21:27 PM »
Just saying that, with all the mediocre (and worse) beer out there, I'm glad I don't rule out breweries exclusively based on cans or bottles - there are some excellent canned beers out there. I do remember back when I bottled more - just seems a little rigid to have that as a sole criteria, though.

87

I have never, in over 500 batches, used pure O2. I'm not convinced it's at all necessary on the homebrew scale, even for big beers. My hunch is that confirmation bias contributes to much of the belief pure O2 improved one's beer. Again, just a hunch.

As is true of so much in homebrewing.
Uh huh...

Yep

88

Bigfoot is open fermented.

Speaking of Bigfoot, I need to get better at being able to squirrel away that beer.
It's tough. I find putting it in a case at the bottom and back of the pile works best.

+1.  Great beer to drink young, aged a little, aged a lot, etc. I love how it slowly changes from American BW to more English as time goes by. I have some squirreled away but I don't want too look to closely for it yet.  ;)

Edit for grammar. OCD like that. Or CDO.

89
Don't they know that they're not doing it in the absolute best way possible?  They could be making better beer if only...

I had to go check out HBT after reading this thread.  There are people over there who know the absolute best way of doing everything. 

But seriously, the dude talking about pure O2 making a night and day difference in his beer is a pompous goof.  I have changed many processes over the years, and none made a night and day difference. 

I've had incremental improvement over a long period of time, so perhaps if you benchmarked my beer made more than 15 years ago with no thought to fermentation temp, no aeration (other than splashing), and no starter against the beer I'm making today you would get night/day differences.  But that didn't happen over night or from one simple process change.

Agreed on all counts. I've brewed long enough to test out a lot of 'conventional wisdom', from secondaries to pitching alleged exact cell counts to using obligatory O2 on every beer. As a wise brewer says here, I seek out new brewing info constantly but it's only relevant when it doesn't clash with my own repeated experiences. It's why every brewer needs to test things out for themselves.

90
Edit: I think Steve, Jon, and I are actually the same brewer but in different states. Ha.  8)

It's entirely possible. I just need you to come help me design a basement bar/paradise like yours.  ;D

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