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Messages - HoosierBrew

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871
Ingredients / Re: dried sour cherries
« on: April 30, 2015, 09:24:10 AM »
But there is the option of mahlab powder - ground cherry pit powder , to use with puree.

That's a joke, right? Please? Pretty please? :P

Good luck on your beer.

872
Ingredients / Re: dried sour cherries
« on: April 30, 2015, 08:56:45 AM »
Indeed, we want the pits. No tart cherry beer shall be brewed on Belgian soil that doth not have the pits. So no puree. Does anyone have a link to affordable good quality preferably unoiled dried unpitted tart cherries?
How soon is cherry season there? Can you wait? I pretty much do any brewing and mead making with fruit based on local availability of nice ripe fruit.
EDIT: Just remembered you will be adding cherries next year. Just wait until next years local cherry season.

This.

I suspect you will not find any unpitted dried cherries as it would make the drying process really hard. All of the dried cherries I have ever seen are pitted and split. I've been wrong before though.

And FWIW, I totally agree on the pit character. Just offered the puree as a quality alternative to oily dried fruit.  But there is the option of mahlab powder - ground cherry pit powder , to use with puree.

873
Beer Recipes / Re: ESB thoughts
« on: April 30, 2015, 08:37:04 AM »
With a good long rest (60-75 min) at that temp and an active pitch, I don't see why not.  That's where mine seem to end up.  Looks tasty.

+1

874
All Grain Brewing / Re: Dry hop vs post boil
« on: April 30, 2015, 06:52:08 AM »
Because it's still producing DMS but no rolling boil to drive it off


Not sure I agree with this statement.  You boil Pils malt longer to drive off all of the DMS.  Once it's out, it's out.  It doesn't keep producing in perpetuity.

+1

875
All Grain Brewing / Re: Dry hop vs post boil
« on: April 30, 2015, 04:47:06 AM »
As for the DMS thing, I've done whirlpool hopping with a pils base and get no DMS.  But I always boil pils for 90 minutes, so by that point the DMS is driven off. I'm pretty sensitive to DMS and can't find any.
So, my next brew day is a pair of Saisons. Clam free so im also leaving out wheat to make them "innovative". I was planning on 2 oz of Mittelfruh at 10 min. 90 min boil with 100% GW pils. I had contemplated doing the Mittelfruh at 170ish for about 20 minutes. What differences would it make do you think?

I'm all in on the 'clam free'.  I think the flavor is just a little better in the steep, and the aroma that comes with it is a little better and longer lasting IMO. 15 -20 minutes ought to work great there.

876
All Grain Brewing / Re: Dry hop vs post boil
« on: April 30, 2015, 04:21:47 AM »
As for the DMS thing, I've done whirlpool hopping with a pils base and get no DMS.  But I always boil pils for 90 minutes, so by that point the DMS is driven off. I'm pretty sensitive to DMS and can't find any.

877
Ingredients / Re: dried sour cherries
« on: April 30, 2015, 04:15:49 AM »
Shift work... going back to daylight starting tomorrow

I did that for years.  I had weeks where I worked all 3 three shifts in the same week. Don't miss that crap.

878
Kegging and Bottling / Re: Kegerator Location
« on: April 29, 2015, 04:12:14 PM »
Garage. My wife likes it better.., ummm.......it's a really nice spot for it there.    ;)

879
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: April 29, 2015, 03:38:16 PM »
jimmykx250 -  Don't sweat it. This is just a fun thing. You don't have to give a formal review - write what your senses pick up on, what you think. No worries ! RDWHSEHB ( relax, don't worry, have SOMEONE ELSE'S homebrew).    ;D

880
Ingredients / Re: dried sour cherries
« on: April 29, 2015, 03:28:44 PM »
If you can manage to source enough dried (oil free) cherries, I say go per the Supplication method. If not, I'm just saying that this concentrate will make a really nice beer.

881
Ingredients / Re: dried sour cherries
« on: April 29, 2015, 02:25:09 PM »
Folks, this is a Supplication clone. The cherries need to lager for half a year or so. I don't think puree would be a good idea, now would it?

Sure, it would take that long to break down completely the dried cherries and extract their flavor. No such problem with a puree. Between hard to get, oil covered dried fruit and this product, I know what I'd use.

882
Ingredients / Re: dried sour cherries
« on: April 29, 2015, 02:23:20 PM »
I bet the concentrate is the best bang for the buck also.

Yeah, the flavor is fantastic. For whatever reason, you don't see many tart cherry purees. This concentrate has Oregon puree level quality to me.

883
Beer Recipes / Re: Dunkel and Schwarzbier recipes differences
« on: April 29, 2015, 11:29:29 AM »
To me Schwarz is to Pils as Black IPA is to IPA. It drinks like a Pils with just the faintest touch of roast.

+1.  Except people don't hate Schwarzbier with a blind passion.  Two sides of the same coin to me.     ;D

884
Ingredients / Re: dried sour cherries
« on: April 29, 2015, 10:31:38 AM »
1. Water - the abv% bump from using fresh fruit is basically negated by the amount of water in the fruit.

2. Yeah, I wouldn't want to use them if they are packed in/coated in sunflower oil.

I'd recommend this tarty cherry concentrate. It's tart, of high quality, and has less water than puree. I use it in fruit beers for my wife. You might need to do a small test batch to hit the amount of cherry flavor you want   :

http://www.shorelinefruit.com/cart/6/cherry-concentrate/montmorency-tart-cherry-concentrate---32-oz

885
Yeast and Fermentation / Re: 2 or 3 Packs Dry Yeast for Lager
« on: April 29, 2015, 07:59:43 AM »
I don't think it's ever a good idea to underpitch a lager (or any beer) in a significant way. But for a sub 1.050 lager, I've had good results (clean beer, good attenuation) rehydrating two packs. And I've seen several brewers here and elsewhere who reported good results doing the same. Worst case you could always hit it exactly and pitch the extra half pack.

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