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Messages - denny

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1
Beer Recipes / Re: New Zealand Pilsner
« on: Today at 09:58:10 PM »
Any body tried to make one to style yet? Ima give it a go. Mainly Pilsner 1# wheat. Looking for recommendations on specialty malt. Was thinking a bit of 2 row, but a pretty basic grain build.
All New Zealand hops, of course.
Anyone have a yeast recommendation? Looking for neutral ale. US05 perhaps.
I read the guidelines.
Cheers.

I can't think of a pils I had in NZ that used wheat.  Pretty much all pils malt, and pretty much all of it from NZ.  A lot of them do use ale yeast, though.  And avoid fruity hops.

2
Ingredients / Re: Mittelfrüh
« on: Today at 09:37:37 PM »
I get all this. But. Same year. Maybe different lot. I was thinking, does AA degrade? Or. More than one hop harvest?

Or different farm, or....Yes, AA degrades.  That's where the HSI (Hop Storage Index) comes into play. Or different harvests.  Bottom line is that it is what it is.

3
Ingredients / Re: Mittelfrüh
« on: Today at 09:03:17 PM »
Always varies year to year and field to field.   Growing conditions.  A couple of years ago it seems like all the old school German hops I saw were 2-point-something.  But you don't really pay attention to alpha in MF do you?  Dang fine flavor and aroma hop.

Yep.  Even lots within a field can be different.  An example....at Yakima Chief, hops come in from the farm in 200 lb. bales.  Every bale gets tested, because even from the same filed on the same farm there can be lot to lot variation.  It can be due to soil, weather, how much sun that particular part of the field gets....

4
Beer Recipes / Re: Leftover Hops APA
« on: October 20, 2018, 06:47:07 PM »
That's funny, Denny.  I find Columbus doesn't add much but a bit of earthiness which I don't entirely like -- like I think you find Fuggles, one of my favorites.   There might be some individual,  genetic things going on with the ways we perceive these hops (like with cilantro or broccoli.)  Only way to know if you like it is to try it.

Sure could be. Could also be terroir related. I just used some Chinook grown in MI and they seemed a lot different than the Chinook grown around here.

5
Beer Recipes / Re: Leftover Hops APA
« on: October 20, 2018, 04:16:45 PM »
Vic Secret is very tropical - big on passionfruit. I use it with Citra all the time - that's one of my favorite combos for a fruity/tropical IPA.

As far as Columbus goes, I agree with Sean - it's a whole lot of dankness. The combo works if you want something to balance the tropical side of the Citra/Vic Secret, but if it were me, I'd follow Sean's advice to swap it with the Centennial. The floral/citrus of the Cents will do a lot more to enhance the Vic/Citra combo.

And I disagree with you both.  Late Columbus is a mainstay of my brewing.

6
Extract/Partial Mash Brewing / Re: Does boil rate matter?
« on: October 20, 2018, 02:58:00 PM »
Technically, you're probably better off with a low boil than a high one.  Practically, I don't think it makes a lot of difference.

7
Commercial Beer Reviews / Re: Sierra Nevada/ Weihenstephan Oktoberfest
« on: October 20, 2018, 02:33:22 PM »
The SN Ofest is a great beer, No doubt about it.  But for me, it's too sweet to be what I consider poundable by the liter.  One is enough for me.

8
General Homebrew Discussion / Re: Hydra wort chillers
« on: October 19, 2018, 08:32:23 PM »
But is that at the same flow rate?  Or is it just running the same amount of water faster?  That would make it more effective,  but not more efficient, like with my rig.   So it's down to what your time is worth, as Tommy suggested.  If you're in an area where water usage is a critical factor,  I think I'd want to know if that would really be reduced.   If so, fantastic.

Good point.  Water flow from the tap is the same, but I use less since it goes faster.  With my well, I'm not concerned about usage.

9
Ingredients / Re: Golding hops
« on: October 19, 2018, 05:17:42 PM »
I have been buying hops from the 2018 harvest and have found everything I need except Goldings. I brew a lot of English styles and Golding is my main go to for these styles. Has anyone else noticed this, are Goldings being fazed out? I bought all the other hops I need at Hops Direct but no Goldings there or at Yakima or Farmhouse. What's up?
You are talking of US Goldings?

Just what I was about to ask.

10
General Homebrew Discussion / Re: First HomeBrew at Day 11
« on: October 19, 2018, 04:11:27 PM »
Your hydrometers are close enough that I wouldn't worry about it.

11
General Homebrew Discussion / Re: Hydra wort chillers
« on: October 19, 2018, 03:13:56 PM »
I may have to think about this.  I mean if I can rationalize it as a practical home improvement that just coincidentally has brewing applications.  ;)
Is Hydra really better than a 50’ immersion chiller? That’s $170 for the chiller and more bucks for plumbing for a few minutes of savings per brew day.

But, I guess knowing thermodynamics is your $&@#% is priceless.

World's better in my case.  1/3 to 1/4 the time of my 50 ft. 3/8 in.

12
General Homebrew Discussion / Re: Hops can convert starches
« on: October 18, 2018, 06:19:01 PM »
New drunken revelation!:  Fresh NEIPAs are hazy PRIMARILY BECAUSE....

Dry hops contain enzymes which convert unconverted complex dextrins into fermentable sugars and it keeps the yeast eating and in suspension otherwise they'd be settling out but since they're not done eating they don't.

Discuss.  Or don't.  I don't care.

Seems evidence points to protein + polyphenols and other non-polar hop compounds rather than yeast as the source of haze.

http://masterbrewerspodcast.com/104-the-hidden-secrets-of-new-england-ipa

Yeah, I think that's pretty well known.

Right, I just wanted to provide a good source for that since no one else had in this thread yet.

And thank you for that!

13
General Homebrew Discussion / Re: Hops can convert starches
« on: October 18, 2018, 05:54:05 PM »
New drunken revelation!:  Fresh NEIPAs are hazy PRIMARILY BECAUSE....

Dry hops contain enzymes which convert unconverted complex dextrins into fermentable sugars and it keeps the yeast eating and in suspension otherwise they'd be settling out but since they're not done eating they don't.

Discuss.  Or don't.  I don't care.

Seems evidence points to protein + polyphenols and other non-polar hop compounds rather than yeast as the source of haze.

http://masterbrewerspodcast.com/104-the-hidden-secrets-of-new-england-ipa

Yeah, I think that's pretty well known.

14
The Pub / Re: Pictures
« on: October 18, 2018, 05:52:38 PM »
Put them on a host site and link to them

15
Yeast and Fermentation / Re: Dried yeasts and pH
« on: October 18, 2018, 03:51:18 PM »
Rob, what yeasts have you noticed this with?  I quit using Nottingham many years ago because of tartness, but I didn't have a pH meter back then to check with.

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