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Messages - denny

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1
Equipment and Software / Re: New Brewing Software
« on: July 21, 2018, 07:15:38 PM »
It looks like I’ll be able to model Rye in with wheat. Which shouldn’t be startling as the flaked versions were so similar I made them a combined class.

Does it make any difference that rye malt is darker than wheat malt?

2
All Things Food / Re: Durable Food Processor?
« on: July 21, 2018, 07:14:36 PM »
I've had extremely good luck with the Cuisinart model recommended by America's Test Kitchen

3
Equipment and Software / Re: New Brewing Software
« on: July 21, 2018, 01:56:58 PM »
I don't see rye malt in the list. Where would it fall?

4
Ingredients / Re: whirlpool/dry hops? how much?
« on: July 20, 2018, 06:26:09 PM »
My thought is that you could bubble in CO2 from the liquid-in on a corny keg to stir up the hops, let them settle, then repeat the process. It wouldn't quite be the same as a full-on recirc, but it would keep things moving around.

I like that idea.  I will try that!
It's a trick I sometimes use to mix in finings.  Ought to mix anything.  Be careful though or you'll be foaming at the PRV!  :o

Sounds like Mixbot at Gigantic Brewing.

5
It's been too long since I was last at the Stuffed Sandwich.  I need to get back there sometime.

Makes my mouth water the way Drew describes it.

6
What do you feel you get out of the 60 (or 30 in this case) minute addition that you don't get from FWH? I know the "smoother bitterness" thing is just anecdotal and I think either y'all or the Brulosophy crew even did an experiment that came out insignificant when comparing FWH to a traditional 60 minute addition.

Sent from my Pixel 2 using Tapatalk

To me, the smoother bitterness is not anecdotal.  I can detect it.  FWIW, on most beers these days I do both a FWH and a 60.

7
@Denny I decided to brew your Altbier recipe (with a couple of modifications) for our club group brew this weekend after listening. When I followed the link to get the recipe I saw that this was your first AG brew! I've been brewing for a while now, you've been at it longer--what, if any, changes would you make if you were going to develop and brew this recipe today? And what AG batch would you guesstimate you're on now?!

Cheers!

Sent from my Pixel 2 using Tapatalk

The second question is the easy one....I just brewed number 532.  As to the recipe, as I said on the podcast, it's been a long (first brewed 2/27/99) time so who knows how accurate my memory is.  But given that, I don't think I'd change anything.
Thank you sir! I kinda wish I'd kept track of all my brew, I have zero idea how many I've got under my belt!

My LHBS didn't have Spalter and I'm brewing a 5 gallon batch, so here's my planned recipe for around a 4.5 ABV, 30 IBU version

5# pilsner malt
5# Munich 10
4oz chocolate
4oz Caramunich I

1oz Tettnang FWH
1oz Celeia FWH
.5oz Saaz FWH
1oz Celeia whirlpool

34/70

Short & Shoddy 30 min mash and boil
Ferment at 66

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I'd lose the whirlpool hops (shouldn't be a hop aroma) and add a 60 min. addition (or 30, since that's what you're doing).  I'd also ferment at a lower temp and don't forget several weeks of cold conditioning.  I've always felt that really made a difference.

8
@Denny I decided to brew your Altbier recipe (with a couple of modifications) for our club group brew this weekend after listening. When I followed the link to get the recipe I saw that this was your first AG brew! I've been brewing for a while now, you've been at it longer--what, if any, changes would you make if you were going to develop and brew this recipe today? And what AG batch would you guesstimate you're on now?!

Cheers!

Sent from my Pixel 2 using Tapatalk

The second question is the easy one....I just brewed number 532.  As to the recipe, as I said on the podcast, it's been a long (first brewed 2/27/99) time so who knows how accurate my memory is.  But given that, I don't think I'd change anything.

9
General Homebrew Discussion / Re: New info on sanitizers
« on: July 19, 2018, 08:33:16 PM »
I think we've also learned that the MBAA has a vacancy in the Technical Editor position.  Seriously, at least not to trust everything they promulgate. Which is disappointing,  because who else?

Trust yourself and your experience.

10
Other Fermentables / Re: Butterbeer anyone?
« on: July 19, 2018, 08:03:53 PM »
^^^ you right. But corn and butter flavor together. Sounds about as good as butter beer, plus you get the creamy goodness from leaving the lid on.

To me DMS is more like cooked cabbage than corn

11
Other Fermentables / Re: Butterbeer anyone?
« on: July 19, 2018, 07:39:09 PM »

If you want a ton of diacetyl, they sell it in the baking aisle.

Just brew up a D bomb and do your boil with the lid on. We’ve talked about butter beer in our homebrew club. Diacetyl works great for that flavor.

Boiling with the lid on is generally cited for DMS.  Does it produce diacetyl, too?

12
Beer Recipes / Re: Helles lager recipe suggestions
« on: July 19, 2018, 05:50:55 PM »
NOTE:  The following is a thought exercise, not a dig at anyone's answer...

If someone handed you a beer that looked like a helles, smelled like a helles and tasted like a helles, how would you know what was in it or how it was made?  And would it matter?


Nope, but if you handed me any beer made with a kolsch yeast that wasn't a "kolsch" I could tell, as its a very signature yeast flavor.

But that's not what the question asks.

13
Beer Recipes / Re: Helles lager recipe suggestions
« on: July 19, 2018, 04:45:43 PM »
NOTE:  The following is a thought exercise, not a dig at anyone's answer...

If someone handed you a beer that looked like a helles, smelled like a helles and tasted like a helles, how would you know what was in it or how it was made?  And would it matter?

14
Yeast and Fermentation / Re: Yeast Cell Count, Diameter, and BioMass
« on: July 19, 2018, 04:01:37 PM »
Fermentis talks in terms of biomass too rather than cell numbers.

As does Clayton Cone of Lallemand.

15
All Grain Brewing / Re: Double Mash
« on: July 19, 2018, 02:48:42 PM »
Bueller... Bueller...

Brewed January
Shipped March, I think...

Now the challenge is on my bottling sanitation more than anything. Especially the one I sent to Drew, which bounced around the California coast for about ten days before it arrived.



I'm more than ready.  Drew has issues.

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