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Messages - denny

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Extract/Partial Mash Brewing / Re: no boil kits
« on: Today at 02:41:28 PM »
I'm thinking about doing some experimenting with no boil kits. Where is the best place to buy them?

All you really need is hopped extract and yeast, right?

I don't really see the appeal.

Just cool factor...I don't actually think it would be worth the price to me.

Ingredients / Re: Extract vs juice vs flavoring
« on: Today at 09:15:23 AM »
So the conversation seems to be that these ingredients are good if you source the 'good stuff'. That begs the question: what are the brands of the good ones and which ones should be avoided?

According to those listed, Natures Flavors and Olive Nation should be in the 'good' column. Are there others? 

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Northwest is very good.  Also Star-Kay White, especially their chocolate extract.

All Grain Brewing / Re: Rookie question about OG check
« on: Today at 08:42:48 AM »
   I always check gravity after sparging, but all that tells me is my pre-boil gravity, which gives me an idea of how much water I need to boil off to reach a desired O.G. The actual O.G. can only be determined after the boil.


and Westley, have you used peated malt before?

Ingredients / Re: Extract vs juice vs flavoring
« on: August 16, 2017, 02:28:32 PM »
There are some good extracts out there (more than before), but IMO they're best used in tandem with real fruit. I don't see the Belgians forgoing real fruit in their best examples.

But, what's wrong with extract?!  ;)

If you get a good one, nothing.  What about the possibility that Belgians are sticking with fruit due to tradition, rather than extract quality?  There's really no proof either way.

Beer Recipes / Re: Ayinger Altbairisch Dunkel
« on: August 16, 2017, 01:51:09 PM »
where is everyone buying sinamar these days?  my normal sites say it is discontinued, not to mention that they only sold 1oz when they did sell it, which I think would be awful small for the 10gal batches I do.

bryan - your normal hockhurz mash?

I get mine at the LHBS.

Ingredients / Re: Extract vs juice vs flavoring
« on: August 16, 2017, 11:26:50 AM »
Any kind of flavorings or extracts often taste fake.  Cherry flavoring can taste like Robitussen -- really disgusting inky flavor.  Others are just plain not good.  You could get lucky.... but you might not.

If you really want fruit in your beer, real fruit juices with minimal processing and no preservatives if possible are a great way to go.  One thing to be aware of though is that nearly all fruit juices are VERY high in acidity, and can add considerable tartness to your beer.  To help balance, it is wise to use a lot of caramel malts or unfermentable sugars such as lactose or maltodextrin to provide a little more sweetness and body.  If using the unfermentables, a good amount to start with is about 0.5 to 0.75 lb per 5 gallons of beer.


What that really says Dave is that you don't know where to source good extracts.  There's plenty of good stuff out there.


We're back at it in our last to go show before the Q&A! (!)

In the feedback section, Drew eats a big ole helping of crow for failing to hold to his stated principles.

In the Pub - we talk about our Wyeast Q3 Private Collection Strains Contest and reveal the three winners and their recipes. Link below for the recipes themselves. Thanks to everyone who entered and our good sponsors at Wyeast! Then it's back to the business of beer with the latest round of acquisitions including Funky Buddha, Anchor and the really interesting combination of New Belgium, Dick Cantwell, Oud Beersel and Magnolia. Are we finally at that same tipping point where over expansion is pinching some brewers like Magnolia and the recently annouced to close Rubicon?

In the lab, we actually invite in a guest as BrewTube's Short Circuited Brewers (Brian Huntley) makes us do a triangle test on the mics. What experimental madness is he up to and can Denny or Drew get it right? You're just going to have to listen to find out!

And then in the lounge, Drew sits down with Devon Randall of Arts District Brewing and talks about leaving LA to become a brewer and coming back to the city and landing in a warehouse formerly run by a crazy man (Crazy Gideon). Devon's making a hell of a spread and you should give it a try.

We race over Q&A because hey - you should be getting us questions for Episode 48!

But we do take a moment to hit a quick tip about exploring your different varieties of specialty ingredients and Drew drops two things in Something Other - a hysterical set of Game of Throne recaps from BlackNerdProblems and the ongoing constantly moving CA Pinkham column "Off the Menu" with awful wonderful stories from the world of restaurants and bars.

All Grain Brewing / Re: First lager brew.
« on: August 16, 2017, 07:26:09 AM »
Is a 90 minute boil absolutely necessary for pilsner malt?

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Not in my experience with any of the pils malts I use.

All Grain Brewing / Re: First lager brew.
« on: August 15, 2017, 02:13:05 PM »
Think my first was a pilsner from the will here from Ron  "Bluesman" who has since fine pro. 100% pilsner, Hallertauer Mittelfrueh at 60, 1,and zero to about 30 ibus. Fermented 1/2 with 830 and half with 833. Pretty darn simple and delicious. Had to rebrew 2.5 months later because it was so popular. Ferment at 50

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Thank you, any advise for the water?.

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I like German pils and the boiled Jever profile from Brunwater works great for it.

PH is something that I haven't been measuring yet, though I do need to start.  I never even considered doing a no sparge.  Thanks!

Keep in mind that the more water you use, the less the grain itself will be able to buffer pH.

Not at all, as long as you account for any pH change from the additional water.  My efficiency actually went up a bit when I went to a thinner mash.  You could also consider going to no sparge in that situation.

Beer Recipes / Re: Oregon Nut Brown Ale
« on: August 15, 2017, 09:23:15 AM »
Ahh...okay.  I was scratching my head at the 1/2 teaspoon of extract, but then I read the note at the end about Northwestern extract, which I have never heard of.

The original recipe called for the sort you would add to a late, like Torani.  I know it was a lot more than a 1/2 teaspoon.

Yeah, I'll try to dig up Chris' recipe with the amount for Torani.  Or you could add it at packaging and taste as you go.  Or get some of the Northwestern extract.

Ingredients / Re: Onion in my IPA
« on: August 15, 2017, 09:21:06 AM »
I've heard the same. In that case, a whole lot of Summit must get harvested late.  ;D  Rarely used it without the onion/garlic.

And I've only gotten it once in frequent use of Summit.  I love that hop.  But each variety does have a specific harvest time.

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