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Messages - denny

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General Homebrew Discussion / Re: blending
« on: Today at 02:50:36 PM »
Not as much as I should!  There's a section about it in the next book (out in the spring) so I hope to inspire myself!

Yeast and Fermentation / Re: New starter procedure trial
« on: Today at 12:59:27 PM »
anyone want to place any bets on how many hours in I see airlock activity?  8)

within's that for loose?  :)

Precisely.  And the new findings thread by Marshall about DMS is another one that points out this stuff. For me, Marshalls findings are pretty solid evidence, at least enough proof for me to feel safe trying it with my beers on my system. But,,, others might point out that he didn't present foundation for the evidence. The scientist wasn't here, we didn't get to question his qualifications,  or cross examine his testimony, so its all just inadmissible hearsay. Sometimes you cant win for losing, LOL. Poor marshall.

Jim, always keep in mind...this is homebrewing.  We're not trying to cure cancer here.  For me, that means that the standards for evidence are much lower, and rightfully so.

And for consideration, you may want to simplify things and try a batch sparge. once mash is drained, and the sparge water, mix thoroughly with gentle stirring, and vorlauf and drain as fast as your system permits. as mentioned if your mash PH is in line, not much to worry about. I sparge with 180-185F water without any issues of tannin extraction.

I was trying to avoid derailing things by saying that, but since you brought it up....Leroy, check out  Also, based on my methods and equipment.

Yeast and Fermentation / Re: New starter procedure trial
« on: Today at 09:01:04 AM »
13.5 hours (still chilling my wort),  some yeast settling to the bottom.  I never really witnessed any crazy looking fermentation.  ambient temp 65F.

Looks a lot like mind did.

Looks like I need to run another experiment: brew a cream ale with a really weak boil, with the lid on, but this time don't include any flaked corn, and see if I get any DMS.  Because as it stands, I'm not sure I could tell the difference between corn and DMS.  Nor could probably 99% of judges, so I don't feel too left out.

I likely could becasue I don't perceive DMS as corn.

Cream Ale traditionally has a charge of flaked maize, sure it wasn't that you were picking up?

Very possible.  I guess I hadn't even considered that but it may be the truth.

I don't know. I make a cream ale with flaked maize and the corn gives it a slight sweetness, but I don't get DMS from it. It's a pretty clean beer.

His point was more that some people smell 'corn' and think 'DMS' when it may literally be corn.

To me, DMS is a lot more like cooked cabbage than corn.

Gallo? Jerry Gallow is dead. I'm Jerry Callo

I'm gonna have to watch that movie now!

Boiloff rates in % are not very helpful, honestly.  Need gallons/hour.


General Homebrew Discussion / Re: 50C rest by accident
« on: October 08, 2015, 11:27:41 AM »
A fellow brewer has done a 45 minute mash rest at 50C instead of the 60C rest that he wanted to do. Is there something he can do to improve his final beer (a triple)?

If he hasn't finished brewing, the suggestions above would help.  If he has, maybe some amylase enzyme.

Yeast and Fermentation / Re: New starter procedure trial
« on: October 08, 2015, 10:54:34 AM »
I've gone as high as 6 generations with 1450.  Might have been able to get more out it, but I have no personal data.

Yeast and Fermentation / Re: New starter procedure trial
« on: October 08, 2015, 09:36:30 AM »
Just to clarify, I have a stir plate because I was given one that was going to be thrown away otherwise.  If that hadn't happened, I'd likely never have gotten one.

I would say that that meets the definition of cheap.

AND pragmatic!  :)

I was doing a 75' boil on Pilsner malt "just to be safe". Haha. Now I know that I can whittle that down even more. :)

I do want to point out again that boil length is only going to be correlated to DMS volatilization for a given kettle setup. Marshall's kettle is able to reach 9% boil off in 30 min; if you're boiling off significantly less than that you may need to boil longer.

This is, as frank Zappa said, the crux of the biscuit.

Yeast and Fermentation / Re: White Labs vs Wyeast Fan Favorites?
« on: October 08, 2015, 08:43:31 AM »
Thanks, Mark.  I thought that was what you were referring to, but I wanted to be certain.

All Grain Brewing / Re: Fly Sparging Question Regarding Temperature
« on: October 08, 2015, 08:41:17 AM »
Tannin extraction is very much dependent on pH.  If your pH is correct, you can sparge much hotter than the conventional wisdom says you can.

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