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Messages - HoosierBrew

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766
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: November 17, 2016, 08:40:47 AM »
Yup.


Well, I really appreciate the info. Won't lie - I found preboiling a PITA. But if the results justified it (and definitely appear to), I'd have preboiled away. But this is huge - big time saver.

767
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: November 17, 2016, 07:27:02 AM »
Here's another question - using the yeast scavenging method for water, is it a bad idea to add the yeast at bedtime to be able to get up and brew right away in the morning? Since I saw no mention on the website I'm assuming that the extra time would allow O2 to ingress back in. Just thinking of a nice potential time savings.

You can, I think you have about 12-15hrs before DO will creep back up. Keep the pot lidded.



Awesome, I expected to hear that it was a bad idea. Definitely thought in terms of keeping the lid on. I'm there - thanks.

No problem... a little more info
http://www.lowoxygenbrewing.com/brewing-methods/yeast-deoxygenation-method/


Very cool. And double the water volume in g of dextrose and yeast is still the protocol I assume?

768
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: November 17, 2016, 07:09:03 AM »
Here's another question - using the yeast scavenging method for water, is it a bad idea to add the yeast at bedtime to be able to get up and brew right away in the morning? Since I saw no mention on the website I'm assuming that the extra time would allow O2 to ingress back in. Just thinking of a nice potential time savings.

You can, I think you have about 12-15hrs before DO will creep back up. Keep the pot lidded.



Awesome, I expected to hear that it was a bad idea. Definitely thought in terms of keeping the lid on. I'm there - thanks.

769
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: November 17, 2016, 06:18:44 AM »
Here's another question - using the yeast scavenging method for water, is it a bad idea to add the yeast at bedtime to be able to get up and brew right away in the morning? Since I saw no mention on the website I'm assuming that the extra time would allow O2 to ingress back in. Just thinking of a nice potential time savings.

770
Pimp My System / Re: Tap Lock
« on: November 16, 2016, 04:44:50 PM »
I'm thinking a shut off valve inside the fridge might work but then again I still run the risk of my son breaking the handle (I guess that risk comes with the territory).


I don't know, the key lock type would seem to keep the tap handle from moving, at least at the hand of a 3 year old. Wouldn't think he would be able to break it off if it were immobilized. As my kids get older, I'll probably be going in that direction.

http://rapidswholesale.com/faucet-lock.html?gclid=CJzi86O5rtACFdgYgQodWQwJkg




771
Ingredients / Re: complimentary hops with Ekuanot/Equinox/366
« on: November 16, 2016, 04:36:14 PM »
Basic description from YVH
aroma profile: Citrus, Tropical Fruit, Fruity, Herbal

For some reason, I think I was expecting a different profile. I must have confused it with another hop between brewing and now.

I think it is going to be very good just more fruity than I normally care for. My buddies will love it.



Give it some time. It doesn't have any pine to speak of, but it is pretty complex with fruits and some citrus to me. I think it'll come together in a week or two and you'll like it better. If not, it does really well 50/50 with Simcoe or Chinook. Blatz loves it 50/50 with Citra. Tried several combos with it but not that one. May try it soon.

You were right as usual Jon. This is really starting to come around. I am getting a little bit of all desired hop characteristics which Simcoe is no doubt contributing to as well. I get pineapple, mango, papaya, lemon, grapefruit, stonefruit, and some pine (Simcoe?). Last week I was just getting a lot of pungent pineapple and dank characteristics...

Just purchased another 8 oz from YVH



Awesome, Chris! Glad it came out nice. It's just a powerful hop. I sent an Equinox IPA to somebody here in a swap that was initially really resiny (I hopped it heavily) for a couple weeks, and then it turned the corner and was just awesome.

772
The Pub / Re: Whiskey
« on: November 16, 2016, 04:32:44 PM »
I've been watching for Lagavulin. Sadly, I've yet to see it for sale locally. I was into Scotch before Nick Offerman and the whole Ron Swanson bit became a thing, but I'd be lying if his fireplace video didn't make me want to try Lagavulin more...


Yeah, classic - he took a field trip to the distillery in one episode. He rocks.

773
Ingredients / Re: Brewtan B
« on: November 16, 2016, 04:29:33 PM »
Driving around the Colorado Plateau, at one place there was a red hill on one side, green on the other. They were similar rock, one was oxidized iron, one was reduced, or so the roadside guide said.


Wow, that would make for a pretty cool chemistry class field trip! Also seems to explain this issue.

774
The Pub / Re: Whiskey
« on: November 16, 2016, 04:20:01 PM »
I almost bought a bottle of the Balcenie Double Wood today...glad I didn't after seeing what everyone else is paying for it.

I did buy a bottle of Laphroaig 10 Cask Strength. I've still yet to try any Scotch that tops this one, but keep in mind I love peat. I've got several bottles of Islay Malt, the regular Laphroaig 10 and the cask strength version are still my favorites, especially considering the price.


I think you and I are in the minority here - I love the smoky, peaty ones too, aside from the cleaner ones like Balvenie. If I had to pick one Scotch only, it'd probably be a Lagavulin but it's kind of like trying to pick your favorite kid.  :)

775
Ingredients / Re: hop hash
« on: November 16, 2016, 04:15:37 PM »
That's good to hear


Yeah it is. I just ordered some of the hop hash. Curiosity got the best of me. I think I'll start with some in a 1 gallon test batch, so I can :   A/ see what I think of it first, and  B/  figure out the right amount to scale up if I do.

776
Ingredients / Re: Brewtan B
« on: November 16, 2016, 01:22:44 PM »
The guys on my main board (possibly with help from the responses here) have concluded that it's iron.  Period.  Another brewer who lives in central/northern Wisconsin (iron water country) also gets some green in his strike water when using brewtan.  He's using a calcite filter which is reducing the iron content but there is still some there.  So now the question... would the brewtan be exhausted binding/chelating with all this iron to the point where you might need to use more on brewday?



Iron content makes sense, since myself and several brewers here use Brewtan with copper ICs and get no discoloration. If that's the case, switching to RO should fix the issue.

777
Ingredients / Re: hop hash
« on: November 16, 2016, 11:22:23 AM »
I'm planning to get some but haven't ordered yet. Pretty curious about it.

778
All Grain Brewing / Re: Question on aging stouts
« on: November 16, 2016, 09:53:42 AM »
Aging won't 'bring out flavors' in an average (non-RIS) strength stout. As Keith said, stouts tend to have a little longer shelf life IMO, as dark malts are supposedly higher in antioxidant content.

779
Ingredients / Re: Brewtan B
« on: November 16, 2016, 08:28:30 AM »
My SWAG is the water is slightly acidic and is pulling in metal ions from the pipes. Maybe made worse by using an on demand water heater ahead of the mashtun.


Sounds pretty plausible.

780
Ingredients / Re: Brewtan B
« on: November 16, 2016, 08:03:25 AM »
IF there is copper or brass in the system, the BTB could be chelating some of the verdigris (a bright bluish-green encrustation or patina formed on copper or brass by atmospheric oxidation, consisting of basic copper carbonate.)

SS anyone ;)



Gotta say, FWIW I'm still using a copper IC and the Brewtan has done nothing to discolor my water.

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