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Messages - HoosierBrew

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I've got a BDSA made with D-240 and WY1768 on tap now.  I'd use the same fermentation for WY3787.  I start at 63F and keep it there for maybe 4-5 days.  Then I bump it to 70F and leave it there til it's done...maybe another 7-10 days.  Then crash it to 33 until it's ready.  Personally, I hate what happens when you go much warmer than 72.

I totally agree, Denny. That's pretty much my approach, too.

For my IIPA I added all my flavor and aroma hops at 175 this year and WP for 60 minutes and it turned out fantastic.  Cut back on my dry hop additions

That's my MO for IPAs now, shorter whirlpool for APA. Results are pretty darn good!

General Homebrew Discussion / Re: Beer darkening with oxidation
« on: March 29, 2017, 03:51:25 PM »
Here is more of an apples to apples comparison.

That looks pretty comparable to the color change I've noticed with my beers FWIW.

Ingredients / Re: Favorite hop mix?
« on: March 29, 2017, 03:43:12 PM »
I don't have a favorite necessarily. Lots that I like a lot. Always evolving with trials of new varieties.

Mt Hood/Liberty
Mt Hood/ Cascade or Centennial
Azacca/Lemon Drop
Ekuanot/Chinook (or Ekuanot with Simcoe,Galaxy, or many ale hops)
Amarillo/Centennial/Chinook or Columbus

Several others depending on mood.

All Things Food / Re: Wings
« on: March 29, 2017, 03:24:05 PM »

My next wing experiment gochujang wings....

Sent from my SM-N920C using Tapatalk

Looks great. Pretty similar to my spicy Asian wing recipe. Love Korean food and gochujang. Beats Buffalo sauce any day IMO.

General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: March 29, 2017, 03:15:11 PM »
Your beer looked awesome. I know you liked it. It can be a crap shoot no doubt.

Yep, a crap shoot at best sometimes. Obviously you increase your odds by entering more beers. I'm starting to free up more time for brewing, so hopefully I enter the limit next year.

General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: March 28, 2017, 11:21:34 AM »
The downside was that I struck out again.

Yep, me, too. The streak goes to 4 yrs in a row now. Oh well, gotta make time to enter more than one beer next year. Curious to see the scoresheets.

Yeast and Fermentation / Re: How do I calculate attenuation?
« on: March 27, 2017, 07:27:30 AM »
OP - Keep in mind that your attenuation may well NOT lie in between those minimum and maximum attenuation numbers. And if so, that doesn't mean you did anything wrong -they are rough guidelines at best that don't take into account your mash temp(s), grist, yeast health/viability, pitching rates, aeration at pitching, etc. I often exceed stated attenuation ranges depending on what I'm brewing.

Yeast and Fermentation / Re: Ethyl acetate or fusels?
« on: March 25, 2017, 12:58:51 PM »
Hi all,

I have been experiencing a consistent issue with my brews. It is a solventy, hot taste that is very distracting. It is more noticeable when brewing high gravity beers and also when using belgian, saison or wheat yeasts, but I have also noticed it in more cleaner American or english strains.

From the faultfinding descriptions in 'how to brew' I have narrowed it down to either excessive ethyl acetate or fusel alcohols. The problem is I am not able to distinguish which one of these I am tasting.

Does anyone know any methods for distinguishing between the two? If I can identify it then I can start looking into my somewhat unorthodox processes etc. to see what might be causing it.


Excessively high fermentation temps create hot, solventy fusels. Tell me how you ferment - do you use temp control for your fermentations?

Does anyone here use a 10 gallon pot on an electric stove?

The 8 gallon I currently have takes maybe 45 minutes to come to a boil if it's full (7-7.5 gallons), with a new stove element.

2.5 - 3 gallon extract batches would probably be no problem, it's those all-grain batches when the volume gets to be in that 5 - 8 gallon range that I'm concerned about.  Don't mind waiting an hour for boil but beyond that it gets to be unreasonable.

Gas isn't currently an option but may be in the distant future.

Just looking for some way to confirm (science, math, first hand experience) that I wouldn't be wasting money on a 10 gallon pot that I couldn't use.

I have a 10 gallon SS kettle that, when it's really cold or nasty out, gets occasionally used on my gas kitchen stove. It's wide enough to straddle two burners on the gas stove for 5.5 gallon batches postboil. Works well.

Kegging and Bottling / Re: Balancing beer line
« on: March 25, 2017, 10:36:55 AM »
  If it's too long what would I expect?

It'd pour slow and not give you much foam if it were too long. Obviously too much foam if it's too short. If it's pouring like you want, you're probably spot on.

Kegging and Bottling / Re: Balancing beer line
« on: March 25, 2017, 10:13:26 AM »
I would use 3/16 tubing.  In practice, I don't think it has anywhere near 3 psi/ft of resistance.

I agree. Nowhere near 3, or sometimes even 2 psi/ft resistance IMHO. I've yet to see the equation that's interchangeable for all systems (with and without rise, cooled and uncooled towers, etc.) regardless of the 'universal physics' of it as touted by some. Paul, it's always foolproof to install a longer length than you think you need, then cut it down until you get the pour you want.

General Homebrew Discussion / Re: What dissolves beerstone?
« on: March 24, 2017, 01:57:17 PM »
Have you tried a solution of Barkeeper's Friend?

Five Star also makes a beer stone remover.

I use BKF as well. A little elbow grease gets it for me.

Beer Recipes / Re: Wine Kit Saison
« on: March 24, 2017, 12:04:08 PM »

Brewed this a couple week ago. Ended up as 1.073 OG to 0.998 FG, with 33IBUs to balance. It's cold crashing now but tastes good so far. Nicely dry, the white wine comes through, but it's definitely beer. It's not too tannic.

I brewed 13 gal of 1.059 base Saison (30% pils, 30% wheat, 7.5% Munich, 2.5% Caramunich, 30% reserved for grape sugars). Hopped with Pacifica, pitched WLP590 at 70F until 50% attenuation, then raised to 74F. The 30% fermentables balance was calculated from 1.125 SG wine concentrate, where I added 3.5 gal after the fermentation had hit 75% attenuation. Held it at 74F and after 72 hrs we'd hit 0.998.

Probably gelatin it at this point, then run off to kegs :)

Sounds great! Should get better with time. Keep us posted on the end product.

Beer Recipes / Re: Denny's Golden Monkey Homage
« on: March 24, 2017, 12:00:11 PM »
I don't get "tart" from Karmeliet.  But I do think Golden Monkey has more body maybe than a lot of classic tripels.  Maybe that's giving it the sweetness?

I agree on both counts. A lot of the classic tripels are a little drier than Golden Monkey, but I don't get tart. Karmeliet is pretty sublime IMO.

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