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Messages - HoosierBrew

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766
All Grain Brewing / Re: Is a 90 Min boil needed?
« on: April 22, 2017, 02:49:25 PM »
Nothing over 60 mins for me, including beers with high % pils malt.

767
General Homebrew Discussion / Re: Gelatin
« on: April 22, 2017, 06:10:20 AM »
This method works pretty flawlessly, every time IMO:


http://www.bertusbrewery.com/2012/06/how-to-clear-your-beer-with-gelatin.html
Yup, that's the method that works for me too.

One additional point, It's best to get your beer chilled to below 38*F before adding gelatin.  That's where chill haze proteins come out of solution and the gelatin can grab them and settle out.


Yeah, and I think he mentions that in the article. It definitely helps to have chill haze in suspension when you add the gelatin.

768
Yeast and Fermentation / Re: Wyeast
« on: April 21, 2017, 05:25:22 PM »
My own fault for not harvesting some from my starter. First time I didn't do that in who knows how long, and it had to be a PC. Maybe I'll find someone that keeps it, probably a long shot.

Sounds like an excuse to buy a sixer of Unibroue.
I had a hard time believing they used a bottle strain. I sent them an email. There response was they couldn't say, but not likely the same. Easy enough then...


Sent from my iPhone using Tapatalk



I'm betting (between the lines) that they ferment and bottle with what we know as 3864, but that it's mutated over time to give them some house character. Out of the bottle it works great IMO. I used to culture from Maudite - not quite as strong as La Fin IIRC.

769
Yeast and Fermentation / Re: Wyeast
« on: April 21, 2017, 05:04:20 PM »
My own fault for not harvesting some from my starter. First time I didn't do that in who knows how long, and it had to be a PC. Maybe I'll find someone that keeps it, probably a long shot.

Sounds like an excuse to buy a sixer of Unibroue.
Easy enough to find fresh bottles and again easy enough to step up.


+ yup.

770
General Homebrew Discussion / Re: Gelatin
« on: April 21, 2017, 04:14:29 PM »
This method works pretty flawlessly, every time IMO:


http://www.bertusbrewery.com/2012/06/how-to-clear-your-beer-with-gelatin.html

771
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 21, 2017, 01:27:42 PM »
Man that looks lovely!!  Fg?


Sent from my iPhone using Tapatalk


Thanks, man. 1.012 on this one. The NHC reject hit 1.010 but had equally the body of this one - somewhat different water chemistry. Ironically, body was one of the judged negatives. Side by side it had the body of Hofbrau Dunkel, easily . Comps are a crapshoot - I thought it would advance. Lots of great beers out there, though. Congrats to the guys that did. 


Edit - Hope I didn't come off sour grapes, wasn't my intention. It's tougher every year to advance because there are more amazing homebrewers than ever before.

772
General Homebrew Discussion / Re: Brewtan Experiment Writeup
« on: April 21, 2017, 01:18:28 PM »
On that note, I would still prefer to buy Anjinmoto's Brewtan B product because this is something I will eventually consume into my body.  If it was LED ropelights - alibaba FTW, but when it comes to stuff I'm unfamiliar with that I'll consume then I'll tread cautiously.  Additionally, as long as you're willing to pay and wait, then US customers can get the bonafide product from Australia (and it sounds like it may hit US homebrewing markets this year at some point too).

Agreed.

773
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 21, 2017, 12:50:26 PM »
Thanks, guys! Going down very easily right now. The keg has a pretty limited lifespan.  :)

774
General Homebrew Discussion / Re: Brewtan Experiment Writeup
« on: April 21, 2017, 12:47:12 PM »
MaltMaker, by all means, make your own. Experimenting is great. But keep in mind that, since Brewtan is sold as 'tannic acid', buying gall nuts or ground gall nut tannin may not yield the equivalent, either in efficacy or flavor neutrality. Maybe it will. Have at it and report back.

775
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 21, 2017, 12:16:09 PM »
Rebrew of my NHC Dunkel. It didn't advance but it's very tasty regardless. Ehh, whatever - 5 more gallons of good beer works for me.   :)



776
Ingredients / Re: hop hash
« on: April 21, 2017, 09:13:34 AM »
Finally got around to brewing my Hop Hash IPA. I don't brew IPAs very often and this one is definitely the best I have ever made.

I wish I knew what hops were included. It definitely seems like newer fruity, IPA worthy varieties. I have been using Equinox a lot lately and the hop character reminds me of that. There is a nice resinous quality accompanied by tropical fruit and citrus. The fermenter had an almost spicy spruce thing going on and I am curious to see if that comes through.

Bittered to 63 IBUs @ 60 min with a combination of Nugget, Columbus, and Bravo
4 oz hop hash at flameout
4 oz hop hash dry hop

Since I cannot really recreate it, I plan on doing one of these every year assuming YVH continues to offer hop hash.










Good to hear, Chris!  Next IPA, I think I'll use mine.

777
All Grain Brewing / Re: When and how to adjust mash pH
« on: April 21, 2017, 07:11:49 AM »
But a cheap TDS meter. The RO I buy locally is <8ppm



Yep. It's a cheap and easy way to know what you're working with.

778
All Grain Brewing / Re: When and how to adjust mash pH
« on: April 21, 2017, 06:42:02 AM »
We need to be civil, guys. Sarcasm is ok, if it doesn't get personal.

779
General Homebrew Discussion / Re: Brewtan Experiment Writeup
« on: April 21, 2017, 04:14:41 AM »
Then there appears to be some confusion on the terms 'tannins' vs 'tannic acid' and how they are not necessarily interchangeable


Thanks for posting. I've been wondering the same thing.

780
General Homebrew Discussion / Re: Brewtan Experiment Writeup
« on: April 20, 2017, 05:36:16 PM »
Perhaps this is a better picture or example of grape tannins:

http://www.leeners.com/winemaking/store/grape-tannin.shtml



That's the stuff I add to cider. Very assertive.

I could be wrong (pretty much any time) but I thought I read a reference to Brewtan being made from gallnuts, from oak trees. Maybe the fact that it's called a gallotannin backs that up. If so, definitely a different grade of tannin. I'd like to see Joe weigh in, so I'll know if I'm right or delusional.  ;D

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