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Messages - denny

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1
This was a fantastic episode.

I'm definitely reading Jeff's new book.

Thanks!  I thought it was pretty fascinating.  Hope to have Jeff back again for more of this kind of stuff.

2
General Homebrew Discussion / Re: Racking techniques
« on: Today at 10:59:06 AM »
I used an auto-siphon for years, but I now know that any contact between air and beer will lead to the beer staling quicker. If you consume your beer in weeks and don't sent it to competitions, then there is no reason to use anything but the auto-siphon. For all others, employing CO2 to push beer from one vessel to another is always going to be better for reducing oxidation and staling.

A rubber cap or plug with 2 ports is needed. Gas goes in one port and a racking cane in the other. Don't use more than 1 or 2 psi CO2 pressure.
 

Is there a simple way to purge the ambient air from the cane and tubing in this respect?  I guess one could hook up the CO2 and run it through the cane and tubing for a while before putting it into the cap and hope for the best, but I have been wondering about this and couldn't think of a foolproof, yet simple way to resolve it.

well, you could just not use an auto siphon.  I use a traditional racking cane and tubing.  I fill them with water and use that to start the siphon.  No O2 in the system then.

3
Don't base your water on a city profile.  Almost any brewery will adjust the water so basing it on a city profile doesn't get you what you think it does.  Go for a color/flavor profile.

4
Equipment and Software / Re: malt mill
« on: November 16, 2017, 04:23:45 PM »
Just some thoughts on steels and mill rollers-it looks like the BC and JSP use 1018 steel, which is a low carbon steel. That makes it great for machining, but not so great for wear. I believe I saw something about case hardening for the JSP, which is most likely a carburization process. This would make a huge difference in wear life. Looking around, monster mills use 1144 steel, which can be quite a bit harder. I haven't used it (Still using my sweet Corona mill), but if you're spending ~$200 on a mill, you might as well go with a higher grade steel roller.

But what if it doesn't really matter? I've run thousands of lb. of malt through my JSP in the last 20 years and it still preforms like new.  Harder steel wouldn't make any difference if it's perfect as is, right?

5
Equipment and Software / Re: malt mill
« on: November 16, 2017, 09:42:45 AM »
   I'm about ready to hunk my friggin JSP mill, it keeps throwing the rubber O-ring that drives the second roller, unless I crush at a wider gap than I want. Without the O-ring it requires almost twice the torque that it does with the ring in place. What's the point of an adjustable mill if you have to stop to dismantle and repair it 2 or 3 times every grind. What a PITA!

My O ring went 15 years ago and it didn't affect a thing.  I keep the gap as narrow as it will go and have no trouble at all.

6
General Homebrew Discussion / Re: Fermentation stopped
« on: November 16, 2017, 08:40:07 AM »
The wort entered fermenter at 79 degrees with an OG of 1.070.
With the lowered temp we think fermentation has slowed but is still active.
There's no way we're going to bottle without a definite assurance that fermentation is complete.
Is a gravity check the best way to know?
I was given the advice to let it sit in the primary fermenter for 3 weeks, to let everything settle.
Good advice?

Holy crap....if you pitched at 79F it likely finished fermentation in just a few days.  Do a gravity check.

7
General Homebrew Discussion / Re: vanilla bean question
« on: November 15, 2017, 01:50:04 PM »
I don't do anything but split them, scrape them and dump them in.  Not necessary to sanitize.

8
Listening to it now, and enjoying it. Stan H. Introduced me to Jeff at Homebrewcon.

I think it's a really great conversation and hope we can do it again.

9
https://www.experimentalbrew.com/podcast/brew-files-episode-23-traditional-traditions-jeff

The Brew is Out There!

PROCESS SHOW

Drew sits down with Jeff Alworth, writer of the Beervana blog and podcast and the recent The Secrets of Master Brewers to talk what lessons Jeff discovered while touring a bunch of different brewing cultures. Together they explore the notion of national brewing identities and why many factors, including the Cold War, make the beers of Bohemia radically different from the beers of neighboring Bavaria. Also, does the US have a "brewing identity"?

10
Beer Recipes / Re: Sierra Nevada Celebration
« on: November 15, 2017, 09:20:04 AM »
Just had one tonight. This is a good vintage.

So, does this qualify as a Red IPA or just plain American IPA according to BJCP?

Good either way. Just something I think about.

A classic example of American IPA.

11
Yeast and Fermentation / Re: Diacetyl Rest Question
« on: November 14, 2017, 01:58:27 PM »

So to clarify, you let it hit terminal gravity and then go straight to a lagering phase?

P.S. love your books

Cheers,
Matt


Sent from my iPhone using Tapatalk Pro

Thanks!

Once it's at or near FG, I take a gravity reading then taste the sample.  Ig I don't taste diacetyl, it gets kegged and into the fridge.  If I taste diacetyl, I either let it go longer or warm it up.  Remember, it's not the temp itself that's reducing diacetyl, it's the yeast, and by warming it up the yeast becomes more active.  But I've also found that a big healthy initial pitch followed by plenty of fermentation time usually eliminates the need for a separate d rest.

12
All Grain Brewing / Re: 5 gallon brew in 15 gallon keggle
« on: November 14, 2017, 01:11:53 PM »
take a look at www.dennybrew.com

13
I do AG batches with a 20 min. mash and 20 min. boil.  I up the bittering hops by 50% to compensate for the short boil.

14
General Homebrew Discussion / Re: Been gone for about 10 years...
« on: November 14, 2017, 09:39:36 AM »
Denny seems to be barely alive....;)

15
Yeast and Fermentation / Re: Diacetyl Rest Question
« on: November 14, 2017, 09:38:52 AM »
Quick question:  Last Thursday (11/9) I brewed a pilsner.  My first one.  At the time I didn't have plans for the upcoming holiday.  Now I'm leaving the state for Thanksgiving which is my 2 week mark for primary fermentation.  I'll be back the following Sunday (11/26).  Would it be horrible to wait until 17 day mark to conduct a diacetyl rest?  I fermented with WLP 830.

Thanks for your advice.

That will be fine.  You may not even need one.  I seldom do.

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