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Messages - HoosierBrew

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766
Ingredients / Re: RO sparge water
« on: May 10, 2015, 11:42:59 AM »
I had an unfortunate client that called me in too late who had this problem with their brewing water and the resulting beers came out very acidic. With nearly 300 bbls of acidic beer that they ultimately had to waste, the economic impact was the end for that brewery.

Wow, that's pretty awful. There was a well publicized brewery closing in the last month or so - any chance that's  the one ?

767
Ingredients / Re: RO sparge water
« on: May 10, 2015, 07:43:48 AM »
FWIW, I add the salts I need to hit my profile first into the software, and then add acid or baking soda to hit my target pH. Lots of ways to get there, though.

768
All Grain Brewing / Re: Treating Sparge Water
« on: May 10, 2015, 06:55:17 AM »
I've always followed Brunwater to the letter, which means adding the recommended salts to mash and sparge. My results have been good enough not to want to mess with a good thing.

EDIT -  Your theory is pretty interesting, Martin. If there is truth there, it may partially explain why (aside from proper pH) you can sparge hot (190+) without extracting tannins.

769
Homebrew Competitions / Re: How best to describe 22C?
« on: May 10, 2015, 06:50:06 AM »
Great.  Now I'm off to brew Dominick The American Wild Ass Christmas Donkey Ale.  Look out, 28C....

Awesome name.  Waiting on this long saison mash, it gave me a good chuckle !

770
Ingredients / Re: RO sparge water
« on: May 09, 2015, 08:10:41 PM »
Sad but true...realizing It more and more each day!

No joke !

771
All Grain Brewing / Re: Stirring Mash
« on: May 09, 2015, 10:44:33 AM »
Nope, no ill effects. I add ice a cube at a time when I overshoot. Works great, too.

772
All Grain Brewing / Re: pilsen water profile
« on: May 08, 2015, 08:11:59 PM »

I would keep it low for a PU or Czech style lager for a round bitterness that does not linger long. For a Dry German Pils I target 70-90 ppm SO4. They both use noble hops.
How low is low?
[/quote]

Like 40ish for me. Worked nicely.

773
All Grain Brewing / Re: lower finishing gravity?
« on: May 08, 2015, 05:57:57 PM »
I assume you meant you mashed @ 152F ? Did it ferment to actually 1.000 FG ? Post your recipe and process, and we can help you easier.

774
Sunday is a saison, first one in several months. Going simple with grist - 75% Dingemann Pils, 20% Vienna, 5% Wheat. Gonna see what saison strains are freshest at my LHBS. May blend strains, maybe not. Thinking some late Nelson hopping, for grape-ish character. Can't wait to brew saison when warm weather gets here (or anytime).

775
I hope to have time this winter to do some studies about IBU contribution from whirpool hops.

I'd love to see that, Denny.  I don't perceive many IBU at cooler temps but I'm sure they're there. It'd be great to see some data on it !

776
Beer Recipes / Re: Original Dubbel
« on: May 08, 2015, 09:24:07 AM »
I was sitting here at work wishing I had my copy of BLAM here.
I was sitting here at work wishing my copy of BLAM had me with it there. ;D

 Good call. About 4 hrs from now it will, along with a brew.   ;D

777
All Grain Brewing / Re: pilsen water profile
« on: May 08, 2015, 09:03:16 AM »
FWIW, I use Yellow Balanced for it, but back off on sulfate, to give the beer a soft character like the water supposedly has there. I like the color/flavor profiles best, too.


EDIT - I'll post when I get home to check my notes. I backed off on the sulfate that was in the yellow balanced profile, but it was more than was in yellow malty. I liked the beer quite a bit.

778
Beer Recipes / Re: Original Dubbel
« on: May 08, 2015, 08:47:50 AM »
I was sitting here at work wishing I had my copy of BLAM here.  Good info. I definitely need to find a bottle of Westmalle Dubbel tonight now. I'm assuming there must be some subtle character there. Regardless, great beer.

779
All Grain Brewing / Re: pilsen water profile
« on: May 08, 2015, 08:24:53 AM »
I went 5.3 or 5.35 on my last BoPils.  A little lower pH gives a nice crispness to lagers.

780
Beer Recipes / Re: Original Dubbel
« on: May 08, 2015, 07:32:53 AM »
That recipe looks really solid now .  BTW, 'chocolate' more often than not, refers to a color designation than a true flavor profile. It's roasted to a chocolate color. Pretty confusing.

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