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Messages - davidgzach

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781
General Homebrew Discussion / Re: Brew ruined??? Vodka drip in wort....
« on: January 19, 2013, 01:02:26 PM »
RDWHAHB!

782
Beer Recipes / One More Time!
« on: January 19, 2013, 12:51:06 PM »
That last Noble Uber-Hopped lager was so good, I decided to do it again.  This time, a true Urquell on steroids.  For 10 gallons:

4oz Czech Saaz at 90
4oz at 45
4oz at 10
4oz for 30 minute hop stand

May have to add a little water to make up for absorbtion but I'm looking forward to it.

Dave

783
All Grain Brewing / Re: Overshot Mash PH
« on: January 19, 2013, 12:41:21 PM »
I wouldn't be as worried about the pH as about the effects of 5.2 on the beer flavor.

Denny, I thinking he was targeting a mash pH of 5.2, not using 5.2? Correct, David?  I think at 5.1 you'll be fine.  The enzymes may have to work a little harder for a little longer, but shouldn't be of concern.  If unsure, do a starch conversion test.  Plus, there is always a +/- on accuracy of pH meters, so you may be closer to 5.2 than 5.1? Conversely, you could be lower than 5.1 as well. :P.  Once, you sparge the pH of your wort and beer will be fine.  I have overshot an occasion more than once, but just dial back a little on acidifing the sparge water.  Beer was fine in the end.  RDWHAHB!

Hoser, that is correct.  I'm using acid malt, not 5.2 Stabilizer.  I don't use that stuff.

I actually did not acidify the sparge water so I think I'm good. Thanks!

Dave

784
All Grain Brewing / Re: Overshot Mash PH
« on: January 19, 2013, 11:23:24 AM »
Not much, the worst that could happen is that the beer might be slightly sharp in taste, I don't think it will end up tart.

Could that be a good thing for a Bohemian Pilsner?

Dave

785
In thinking about this, if there are complex sugars in the extract (Maltriose) and you put the extract in the mash, then the Alpha Enzymes from the mash will further break down the complex sugars.  That does make sense, right?

Dave

786
All Grain Brewing / Overshot Mash PH
« on: January 19, 2013, 11:09:37 AM »
I was trying to hit 5.2 and used a little too much acid malt and hit 5.1.  What are the effects?

Dave

787
Yeast and Fermentation / Re: Cold Wort - Warm Yeast
« on: January 19, 2013, 10:49:36 AM »
I don't think there's much, if any, negative effect of pitching cold yeast into warm wort. I pull my starters out of the fridge, decant, and pitch immediately as my standard method. So you're taking about roughly a 30 degree temp difference. The yeast always perform great.

Yeah, same method for me.

Learn something new every day!  Thanks for saving me valuable yeast warming time.... ;)

788
Yeast and Fermentation / Crazy Starter
« on: January 19, 2013, 09:42:29 AM »
I just wanted to share this.  I made the second step of my lager starter this morning and poured it on top of the first step made yesterday with 2 week old yeast.  I went to mash in and not 10 minutes later when I returned I found this:



Very cool!

Dave

Edit: I don't know what I am doing wrong to get the photo to show, but here is the link.

http://www.flickr.com/photos/92369419@N03/8394670175/in/photostream

789
Yeast and Fermentation / Re: Cold Wort - Warm Yeast
« on: January 19, 2013, 07:20:47 AM »
I don't think it is ever a good practice to shock the yeast with cold to warm and dry to wet having a bad effect on the cell walls.  That being said, I truly have no idea about warm to cold.  If it were me, I would just wait for one or the other.  Bring the warm yeast in the garage to get cold and if you forget, then bring the cold wort in the house to warm up.  If you are sanitizing well, there should be no problems.

Dave

I have done colder yeast to warmer wort for many years and hundreds of batches.  I've gotten excellent results and never any sign of "yeast shock".  AAMOF, I don't know if it even exists and I've read that it's actually preferable to do it that way.  Dr. Schmidlin, didn't you weigh in on this before?  The theory being that if you warm up the yeast they start consuming their nutrient reserves before they go into the yeast.

I hear ya Denny.  I was thinking of more of an extreme.  Like pitching 34F yeast straight from the fridge in to 68F wort.  I can't see that being a good thing but I don't know the science.  (Plus I was well in to my super Noble hopped Pils when I commented last night, YUM!  ;D)  Tom?  a10?

Dave

790
I thought the process of making the DME or LME denatured all of the enzymes.  Am I mistaken on this?

Dave

I think you are correct. But adding the extract to the mini-mash has potential to dry out the beer.

OK, I get it now!   :o  Thanks Jeff.

791
I thought the process of making the DME or LME denatured all of the enzymes.  Am I mistaken on this?

Dave 

792
Beer Recipes / Re: Did I Overdo It?
« on: January 18, 2013, 02:45:02 PM »
Well, the holiday crowds depleted my inventory to the point where I had to tap this bad boy a couple of weeks earlier than I had expected.

HOLY CRAP, as Red said earlier.  I've never had such a slap in the face of Noble hops................and I like it!   
8) 

Just draining the last of my first pint now.  The 2633 and Dark Munich Malt create just enough malt backbone to not get overwhelmed by the noble hop attack.  It's like a Pilsner Urquell on steroids!

Great experiment and I'll definitely do it again.  Man I love this hobby!  Gotta refill.....

Dave

793
Yeast and Fermentation / Re: Cold Wort - Warm Yeast
« on: January 18, 2013, 02:30:32 PM »
I don't think it is ever a good practice to shock the yeast with cold to warm and dry to wet having a bad effect on the cell walls.  That being said, I truly have no idea about warm to cold.  If it were me, I would just wait for one or the other.  Bring the warm yeast in the garage to get cold and if you forget, then bring the cold wort in the house to warm up.  If you are sanitizing well, there should be no problems.

Dave

794
Ingredients / Re: Hops turned slightly brown. Can I dry hop with them?
« on: January 18, 2013, 07:24:08 AM »
I wouldn't use them.  Next time squeeze out the air and keep them in the freezer.  Use the fresh simcoe and leave it at that.

Tom,

Do you think they will impart a poor flavor?  Still good for bittering?  What are your thoughts behind not using them?

Dave

795
Yeast and Fermentation / Re: No lager activity
« on: January 18, 2013, 05:32:22 AM »
This is day 6 right?  I would go to the LHBS and see if they have any S-23 or similar and toss in a packet.

Dave

Edit:  After rehydrating of course!

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