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Messages - denny

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1
General Homebrew Discussion / Re: Why no home brew TV shows?
« on: Today at 09:21:10 AM »
You guys are thinking like homebrewers..think like a network exec.  Who the hell is gonna watch these shows?  A few thousand people?

2
The Pub / Re: Anyone Remember Brewmonk?
« on: Today at 08:57:06 AM »
Your memory is better than mine!  Glad to hear they're OK.

3
All Grain Brewing / Re: Trouble with hoppy beers
« on: Today at 08:55:26 AM »
Baking soda

or pickling lime

4
Zymurgy / Re: Last Drop, Sept/Oct 2016: Behind the Scenes
« on: Today at 08:54:33 AM »
Cool!  Looking forward to reading it!

5
General Homebrew Discussion / Re: 30m boil help
« on: Today at 08:53:59 AM »
Gonna definitely try a shorter boil at some point soon. Not too scared of DMS at this point, but I'll admit that 30 mins does seem short for pils malt. Of course we all thought that 60 minutes seemed short for a pils boil, too....

Even in spite of Brulosophy's exbeeriment with a 30 min boil and pilsner malt resulting in no detectable DMS (even by lab analysis, IIRC), I still cannot bring myself to give it a shot.

Tell yourself it's only beer...if something goes wrong you can always make more.  Take the leap of faith, grasshopper....

6
General Homebrew Discussion / Re: Mash Temps
« on: August 26, 2016, 11:23:48 AM »
But the recirc methods are, like PICO Brew, right?  That's what I keep telling my wife why I need to buy the Z!!!!!

Even a recirc system will vary a bit...it just doesn't matter!

7
All Grain Brewing / Re: Trouble with hoppy beers
« on: August 26, 2016, 11:21:39 AM »
I still use bags.  I just use 10% more hops to compensate.

8
General Homebrew Discussion / Re: CaraVienne / CaraRuby help...
« on: August 26, 2016, 10:59:08 AM »
One of my favorite beers, Oakshire's Watershed IPA, uses CaraRuby, so I thought I'd give it a try.  VERY nice alternative to crystal.  Another one to look for is Great Western Sacchra 50.  It's kinda like a drier version of C50, more of a cross between Munich and crystal.

9
It is known that shear, e.g. from stirring, can damage yeast.  The success of the shaken not stirred method suggests that stirring is no big deal in practice.

Stirring with a spoon doesn't have enough force to produce shear.

10
Equipment and Software / Re: Fermenter Recommendations
« on: August 25, 2016, 01:09:02 PM »
That's weird...I don't have any trouble wiht the lids on mine.  Must be a different brand.

Or you've just got powerful hands...

Maybe, but I doubt it!

11
Equipment and Software / Re: Fermenter Recommendations
« on: August 25, 2016, 01:02:00 PM »
That's weird...I don't have any trouble wiht the lids on mine.  Must be a different brand.

12
All Grain Brewing / Re: Step Mash Batch Sparging?
« on: August 25, 2016, 12:38:40 PM »
Thanks guys. Maintaining the typical batch sparge routine certainly makes it simpler with my setup (single burner, no-heat mash tune, etc).

Any thoughts as to why the guys from Bell's who posted the original clone recipe would suggest the step mash when undermodified malts likely would not be used nor are listed in the recipe?

As has been said, it's not what you're thinking of in terms of a step mash, where you go through various rest temps.  The reason a large brewery does it is because it takes so long for them to lauter and bring the wort to a boil.  In a small scale batch sparge setup, it has no use.  Another case of what commercial brewers do having no bearing on homebrewing.

13
General Homebrew Discussion / Re: 30m boil help
« on: August 25, 2016, 09:59:49 AM »
I think what he meant to say was heat stress rather than oxidation.

Heat stress?  Tell me more!

14
General Homebrew Discussion / Re: 30m boil help
« on: August 25, 2016, 09:34:05 AM »
The goal of the 30m boil was simply to save time.  I was hoping the resulting beer would basically be the same as a 60m boil.  IBUs were adjusted etc.  IIRC there is a mention in the LODO article that a shorter or less intense boil could contribute to less oxidation/more "it".  I wonder if there could be some merit to this now.  The maltiness is more in the aroma but it is still in the flavor too.  Very munich malt-ish.  The recipe and yeast was basically the same as I've done for the last few years except a 30m boil.  70/20/10 2 row/wheat malt/sugar.  That said, could be just a one off thing.  Honestly, I don't want in my saison.

Waiddaminnit.....boiling drives off O2 doesn't it?  How could boiling increase oxidation?

15
Equipment and Software / Re: Fermenter Recommendations
« on: August 25, 2016, 09:32:37 AM »
I have 2 problems with conicals, both related to cost.  I frequently have 3-5 batches fermenting at a time and that many conicals would be expensive.  As would a way to control fermemtation temp.

I understand that.  The only time (maybe twice) that I ever used a bucket to ferment was when I ran out of carboys and better bottles.

Unfortunately these days I don't brew as often, so I've rarely got more than two batches going at once.

But I still think the stainless brew buckets look pretty cool.

They do, but $$$

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