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Messages - denny

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1
What Stan wrote in BLAM is that few breweries use a different strain for bottling.  They have so much of the primary strain around (in essence, they're growing it every time they brew) that it doesn't make sense for most of them to keep a separate bottling yeast.

2
Sometimes I have a little trouble getting the calcium up to where it should be according to Brun water, which has me wondering if the Wyeast yeast food I use helps,with that.  Does anyone know if it adds calcium, and if so, maybe how much?

Based on what's on their website, I don't think so....

"A blend of vitamins, minerals, inorganic nitrogen, organic nitrogen, zinc, phosphates and other trace elements that will benefit yeast growth and complete fermentation. "

3
That's ironic since it's the Bru'n water pale ale profile that had me targeting such high Ca levels! I would like to look into phosphoric acid, how do you go about measuring such tiny amounts tho? It happened to work out that with my low Ca levels that after adding Gypsum & CaCl to get the desired levels of S04/Cl the Ca still ended up in the 50-150 range and the pH at 5.4 so I figured I'd be ok without the acid. That being said I dunno if it's better for a pale ale to be closer to 50 or 150.

I've read some writing from credible sources on both sides of the ratio debate but don't have first hand experience with it. Maybe I'll brew the same recipe a few times with different levels of S04/Cl and see what I prefer.

I use lactic acid.  I bought a syringe marked in ml to measure it.

4
Many brewers filter out their proprietary yeast and use a neutral yeast for bottle conditioning so you may not be getting the yeast you want from the bottle.  I used to have a list of beers that were bottled with the fermenting yeasts but it was so out of date it's useless now.

I'd say it's more like "a few" than "many" that filter out the fermentation strain.

5
Research done recently by Martin Brungard seems to suggest that 50 ppm Ca is enough for ales and 20 may be enough for lagers.  it's probably better to use acid to adjust pH than Ca.  While the Ca will drop the pH some, using enough to get all the pH change you need may not be the best approach.  As far as SO4/Chloride ration, I think that's folly.  I really on the numbers themselves, not the ratio.  Have you taken a look at Bru'nwater?  Not only will it help you figure your additions, but there's a lot if useful knowledge at https://sites.google.com/site/brunwater/water-knowledge

6
General Homebrew Discussion / Re: AHA Membership
« on: April 19, 2014, 08:59:57 AM »
Dude, I'll hug ALMOST anybody!  ;)

Except in cases where the restraining order applies.

well, yeah. there's that....

7
waidafirigginminnithere....this survey only seems to apply if you live in the St. Louis area.  whish I had known that before I wasted my time.

8
This question...How do you purchase the ingredients and supplies to homebrew? .  For me the answer is both online and in store, but you can't select that.

9
General Homebrew Discussion / Re: AHA Membership
« on: April 19, 2014, 08:12:18 AM »
Hugs from Denny are though...

Dude, I'll hug ALMOST anybody!  ;)

10
General Homebrew Discussion / Re: Lil Help
« on: April 19, 2014, 08:04:08 AM »


On the esters thing. I thought the vertical list on the left was faults. I got a fruity ester, albiet faint and buried behind hops, but not "estery" like a fault. Should I have checked that box and explained why?

I just look at those as descriptors.  They may be faults, but it depends on the particular beer.

11
All Grain Brewing / Re: First time doing a true lager
« on: April 18, 2014, 01:59:18 PM »
But isn't normal o2(aeration with a mix stir, etc) max 8ppm?

I'm not sure how you could define what a maximum would be.  And I personally don't care about the number, just the result.

12
General Homebrew Discussion / Re: NHC Seattle
« on: April 18, 2014, 08:27:02 AM »
Title says NHC Seattle. That was a good one in 2012, had a great time. <I kid>

Yep!

13
All Grain Brewing / Re: Mash efficiency survey
« on: April 18, 2014, 08:26:28 AM »
Kind of off topic, but... I've noticed a large gravity gradient in the mash when batch sparging with a 17 gal chest cooler and stainless braid.  There's a 0.2 SG difference between the top of the mash and the bottom, even after recirculating a few quarts.  Anyone else observed this?

I've had rather poor efficiency (60%), though I don't expect the gradient is related to efficiency.  I've progressively increased the stirring of the mash, to the point where I'm losing quite a bit of heat from the mash (5 deg C over 60 min in the last brew, which was the most observed).

I can't say that I've noticed it, but if you batch sparge I can't imagine why it would make a difference.

14
All Grain Brewing / Re: First time doing a true lager
« on: April 18, 2014, 08:24:20 AM »
I've compared using both an O2 setup and a MixStir for aerating lagers.  No difference in the finished product that I could detect.

15
Ingredients / Re: Kolbach of Weyermann Malts
« on: April 18, 2014, 08:21:56 AM »
Correct me if I'm wrong. Don't some german breweries still malt their own? If so, perhaps THEY benefit from a protein rest with their malt?

Maybe.  The general info that I'm aware of is that due to the cost of energy and labor, they want to make it as simple as possible.

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