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Messages - denny

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1
Yeast and Fermentation / Re: Vindication for us non-rehydrators
« on: June 18, 2018, 10:45:00 PM »
Reading through the Fermentis website again, I see the no-need-to-rehydrate advice applies only to the yeasts labelled "E2U" easy to use, which is most but not all of their brewing products.  They are specially prepared with a protective emulsion which prevents damage and loss of viable cells during rehydration in wort, it seems; hence there is no difference in effective pitch rate between various methods including DP.  So in effect, there should be no pitch rate-related differences in performance or flavor -- at least with these yeasts.  Presumably rehydration in water is still advisable for other yeasts and other manufacturers' products, and the familiar, necessary assumptions about losses in direct pitching still apply there. (I hadn't noticed this was a supposedly new thing until I realized not all their strains are labelled E2U.)

A friend who worked for them for many years maintains that neither hydration nor aeration is necessary.  I believe him.

2
All Grain Brewing / Re: What to do?
« on: June 18, 2018, 07:33:11 PM »
Dump it. Blending bad beer with good beer generally makes bad beer.

Wisdom

3
All Grain Brewing / Re: What to do?
« on: June 18, 2018, 04:54:16 PM »

4
Yeast and Fermentation / Re: Imperial napoleon
« on: June 17, 2018, 04:10:05 PM »
Try open fermentation.

5
The episode of Experimental Brewing coming out on Wed. is about brewday disasters.  Some great stories!

6
Yeast and Fermentation / Re: Vindication for us non-rehydrators
« on: June 16, 2018, 09:14:51 PM »
I've direct pitched with 34/70 (warm fermented no less, gasp) and had great results.

Sent from my Pixel 2 using Tapatalk

Same here, and I'm going to do it again today.
Whatcha making?

Sent from my Pixel 2 using Tapatalk

German pils
This I gotta try.  When you guys say "warm," what do you mean?  64°-68°F-ish?

I still ferment lagers in the mid 50s...old habits die hard.   But I've fermented a pils with 34/70 at 65 to try it and as far as I could tell it was indistinguishable from the ones done at 55. No blind triangle so I won't sweat to that.  I also use 34/70 as my go to dry ale yeast and ferment it at 63-65.  I far prefer it to US05.

7
Yeast and Fermentation / Re: Vindication for us non-rehydrators
« on: June 16, 2018, 04:56:31 PM »
I've direct pitched with 34/70 (warm fermented no less, gasp) and had great results.

Sent from my Pixel 2 using Tapatalk

Same here, and I'm going to do it again today.
Whatcha making?

Sent from my Pixel 2 using Tapatalk

German pils

8
Yeast and Fermentation / Re: Vindication for us non-rehydrators
« on: June 16, 2018, 02:48:12 PM »
I've direct pitched with 34/70 (warm fermented no less, gasp) and had great results.

Sent from my Pixel 2 using Tapatalk

Same here, and I'm going to do it again today.

9
In 530 batches, I think I've only brewed a handful larger than 5 gal.  I really have no interest in brewing larger batches.

10
All Grain Brewing / Re: Lodo, but we oxygenate? Don’t understand
« on: June 14, 2018, 07:17:15 PM »
How soon after the Con do the talks go up?

Usually a couple weeks at least.

11
General Homebrew Discussion / Brew Files Podcast Ep. 38 - Going Off
« on: June 13, 2018, 05:13:12 PM »
https://www.experimentalbrew.com/podcast/brew-files-episode-38-going

The Brew is Out There! 

Knowledge Show

When everything is going right, our fermentations run easily with a smooth transformation of sugar into ethanol and CO2. When things don't go right, well, our beer pays the price. In this episode, we'll look at the most common off-flavors we've encountered, what causes them and how to prevent/fix them. So, sit back, we're going off the rails...

12
Yeast and Fermentation / Re: Solvent Odor in Fermentation
« on: June 13, 2018, 05:10:16 PM »
When I think of solvent odor, I think of hot fermentation byproduct.  How warm did your fermenter get during this phase?

Never got above 68*F.

The beer itself?

13
General Homebrew Discussion / Re: Incubator Brewing idea
« on: June 13, 2018, 05:07:09 PM »
Pretty sure it's been tried and failed.  Have you thought through the financial side?  You need to be able to answer questions like..how much will it cost to set up and produce the beers?  How much do they sell for to keep you in biz and give homebrewers a cut?  where and how will you market?  Why should people take a chance on buying this rather than the established brands?  And lots of others.  Not really trying to discourage you, just pointing out that at the moment it sounds like a dream rather than a business.

14
Yeast and Fermentation / Re: Solvent Odor in Fermentation
« on: June 13, 2018, 04:16:10 PM »
Don't get hung up on thinking the fruit is the problem to the point where you might overlook other possible causes.  FWIW, I've put unwashed, unsanitized mushrooms into secondary many times without problems.  So, while you shouldn't rule out the fruit, neither should you be certain it's the cause.

15
Ingredients / Re: Dates
« on: June 13, 2018, 12:58:05 AM »
I'd do the same thing I do for figs...when primary is done, get out your wok and superheat it.  I use my brewing burner.  Toss the dates in a caramelize them.  Deglaze with some of the beer from primary and add the whole thing to a secondary.

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