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General Homebrew Discussion / 1st All grain today
« on: Today at 01:49:50 pm »
In the future you can skip a step mash with that kind of grist. It's unnecessary and could be detrimental.
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General Homebrew Discussion / Iron Brewer 2013
« on: Today at 12:14:21 pm »
Our club is holding our Iron Brewer comp today. Secret ingredients are crystal malt (20, 60, and Special B) and pomegranate juice. If you'd like, you can follow it at http://s794.photobucket.com/user/dennyconn/library/IB%202013?sort=3&page=1
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General Homebrew Discussion / Re: Dry-hopping with Saaz
« on: May 23, 2013, 10:11:27 am »
Yea, that's a really clean strain. I use 2001, 2124 or 2278 for my BoPils. They all stand up to the flavor very well. It may change your mind! I'll bring one to NHC for ya.....
Dave
Thanks!
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Yeast and Fermentation / Re: Over Attenuation?
« on: May 23, 2013, 09:47:05 am »You mean the infection hypothesis is not likely?
He has been brewing for at least 5 years and said he's never had a beer finish below 1.010. Also, I use a digital thermometer and recently checked my hydrometer for calibration.
None of these beers tasted infected. One pale ale was a bit fruitier than expected when using US-05, but that was later attributed to hops selection.
I'd go as far as to say it's highly unlikely.
I've been brewing for 15 years and 437 batches. US 05 is a highly attenuative yeast. I've had many beers finish below 1.010 with 05 and other yeasts. Just because your friend hasn't doesn't man your beer is infected. Especially since it doesn't taste like it.
BTW, just because it's a digital thermometer doesn't necessarily mean it's accurate.
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General Homebrew Discussion / Re: Dry-hopping with Saaz
« on: May 23, 2013, 09:42:33 am »Denny, in a Blonde or another style? I've dry-hopped many a BoPils with Saaz with excellent results.
Dave
A pseudo pils made with WY1007.
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General Homebrew Discussion / Re: Dry-hopping with Saaz
« on: May 23, 2013, 09:37:53 am »I brewed a honey blonde ale in Febrewary using 1# of honey post boil, .5 ounce hallertau fwh, 1 ounce tettnang at 30 minutes and .5 ounce hallertau at 10 minutes. OG was 1.060 and FG was 1.006. I used wlp060 and fermented at 60f. After 14 weeks of lagering I finally tapped it and it tasted good, but not great. Clean beer, nice honey character, but missing something. Well I had just opened a pound of saaz and thought why not dry hop? So 3 ounces in 5 gallons and 5 days later, it tastes terrible! It has an overpowering floral/medicinal flavor. Has anyone else experienced this dry-hopping with saaz? Any suggestions to fix it? Dump it?
Yep. Years ago, I was warned not to dry hop with Saaz. I did it anyway with the same results as you.
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Yeast and Fermentation / Over Attenuation?
« on: May 22, 2013, 06:34:58 pm »So a buddy and I were having a conversation about final gravity. I have several recipes that have finished below 1.010. Around 1.005-1.008 to be exact. He mentioned getting that low usually means wild yeast was introduced somewhere. I've only been brewing for a year and typically US-05 is my go-to yeast. What do you think of this hypothesis?
I think it's completely off the mark unless the beers taste like they're infected.
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Ingredients / 4 hour Dry Hopping?
« on: May 22, 2013, 04:26:44 pm »
I have taken a sample of a beer that has been dry hopped less than 24 hours. I wasn't impressed.
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Yeast and Fermentation / Color pickup from dark beer yeast slurry
« on: May 22, 2013, 02:56:56 pm »Are you gonna wash it? That should get a lot of the dark color out.
I'm. I took some pf the slurry and put it in a starter on a stir plate. I'll decant when it's done.
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The Pub / self driving car
« on: May 22, 2013, 02:56:08 pm »We should have all got jet packs by now. They promised.I've often wondered if this concept would ever be realized in my lifetime.
Depends on how long ya live, Ron!
I can't answer that one Denny. I imagine it will be past my prime anyway.
Where's my jetpack!?
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Yeast and Fermentation / Color pickup from dark beer yeast slurry
« on: May 22, 2013, 12:07:44 pm »
Maybe a bit. I'm about to do something similar, so I'll know soon.
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The Pub / self driving car
« on: May 22, 2013, 09:53:37 am »I've often wondered if this concept would ever be realized in my lifetime.
Depends on how long ya live, Ron!
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Yeast and Fermentation / Re: Over Attenuating Yeast - How is it Possible?
« on: May 21, 2013, 12:10:52 pm »Doesn't Rogue use malt from house-grown barley? Not sure if they use it in all of their beers.
If so, substituting a highly-modified base malt could make a big difference.
They use it in some of the beers. Some are 100%, some are only a bit. Most beers at Rogue are made from Great Western malt.
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The Pub / Re: 2nd Gourmets & Growlers pairing event
« on: May 21, 2013, 10:05:48 am »
Diane, that sounds fantastic! Good on you guys! Wish our club would do something like that.