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Messages - denny

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1
https://www.experimentalbrew.com/podcast/episode-39-tanning-st-somewhere

In the pub we congratulate our new members of the  Governing Committee; explore what we think of the Brewer's Association recent announcement regarding sexist beer names and celebrate the sort of beery fool hardiness that lead one "intrepid" soul to attempt a beer half-marathon.

In the lab, we take a piece of feedback from a listener about what we did wrong with our BrewTan announcement and then, like a dog with a bone to worry, we decide to revist the results thanks to some new IGOR reports and watch how the numbers change. We'll discuss new directions that we want to explore as well.

Then in the Lounge we visit one of Drew's favorite brewers - Bob Sylvester of St. Somewhere Brewing in Tarpon Springs, FL. Learn just why we have a photo of a pump and a skateboard in the show notes and just how Bob produces "Florida terrior" and what measures he took to preserve it when the brewery moved.

Finally we tackle questions we can answer. Drop a quick tip on ya and explore Drew's new found home companion.

2
If you plan on using distilled water for this (which is a wise idea, I use RO and get it cheaply from the kiosk at local walmart) you may need more than just 2.7% acid malt to get your pH down to a proper 5.2-5.3 for a nice crisp light lager. You could start with that acid malt and then add additional mL of lactic acid to get you the rest of the way.

Without plugging those numbers into a water software (Brunwater), I would guess that you would need closer to about 5% acid malt and close to 2 mL lactic acid (88%) to bring you down appropriately.

Lately, I have only been adding enough CaCl2 to net me about 40 ppm Ca and 70 Cl with good results in light lager styles. Trying to keep minimal additions with these style is crucial to allow the malts to shine. A little Na (think 10-12 ppm) and light SO4 (25-30 ppm) can also help to keep things crisp and rounded.

Is it worth dropping the Acid malt for just lactic acid additions? According to Beersmith, my color is already a little over the 2-3 SRM range because of the acid malt.

IMO, yes.  I think acid malt is not nearly as exact as using acid.

3
All Grain Brewing / Re: Belgian Dark Strong / Quad Stalling?
« on: Today at 07:38:50 AM »
How much instant bread yeast I should use with sample pulled from the fermenter if I'm attempting a fast fermentation test?

A lot.  Exact amount doesn't matter.  You're simply testing the limit of attenuation.

4
Ingredients / Re: Cascade and Chinook Terroir
« on: April 25, 2017, 02:10:21 PM »
I actually like this part.  There is nothing like a fine September day, coming home tired from grouse hunting, to go snip and take down the vines, then sit back in a lawn chair, pouring myself a homebrew, and sit there mindlessly picking hops.  Hey, I am sitting around outside drinking beer and doing something!

Processing is easy.  I just put the plastic tub with the hops into my garage, turn them over by hand for a couple of days, then vacuum seal them up.

What I dislike are all the people I know who grow hops, who don't brew, and want to give me their hops.  People will give me ziplocs full of old yellow hops past their prime, that I know spent a good deal of time picking them.  No!  I don't want your hops, the hops you don't even know what variety they are!  I grow all the hops I need, and order the rest!

My situation was different.  Since I grew them on a deer fence, they intertwined and I couldn't take the whole bine down.  I had to pick them cone by cone.  Also, both by experience and by education, I found they needed to be dried as soon as possible.  So I'd pick as many as I could fit into my food dehydrator, dry them, package them the next day, then pick, dry and package more and keep repeating the process.

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All Grain Brewing / Re: Belgian Dark Strong / Quad Stalling?
« on: April 25, 2017, 11:57:19 AM »
It's at 80 right now, should I go any warmer than that?  What's is th ceiling that you would go on this yeast?

  I can pull the corny lid and replace with foil if I'm going the path of the open ferment.  I've always wondered if at some point the chest freezer I ferment in would have pressure as well (probably not enough CO2 produced to create pressure within).

I think I will try the fast fermentation test.  We have plenty of bread yeast around.

Nope, 80 is absolutely the highest I'd go.

6
Ingredients / Re: Cascade and Chinook Terroir
« on: April 25, 2017, 11:56:06 AM »
I actually find them trouble free once established. I mulch, prune, and feed in spring and feed a couple times over the summer and harvest when ready. I would think ripping them out and dismantling the trellises would be more work than its worth given that they are attractive plants even if you didn't bother harvesting.

Yeah, growing them is easy.  It was the processing and packaging I hated.  I'd get up to 25 lb. from a single plant and it was just to much hassle.  And I didn't trellis..just grew them up a deer fence and across the top.

7
Ingredients / Re: Cascade and Chinook Terroir
« on: April 25, 2017, 11:21:52 AM »
Hop growers say Centennial is one of the most difficult breeds they grow and if they could get rid of it they would. 

Interesting. My Centennial bines seem as prolific as my Cascade bines. Both are vigorous for me. I had not heard of problems with Centennial before.

This is interesting to me, because my cascades are my worst growers followed by CTZ. My centennials grow really well. My best grower is chinook. It's like gang busters! I live in NE Ohio.

I'm in Sandusky OH and centennial were my best out of cascade, ctz, and crystal.  For the amount of effort, I did not care for hop growing.  Aphids, weeds, oh my!

Yeah, I grew Cascade for about 12-14 years before deciding it was more trouble than it was worth and tore them out.

8
All Grain Brewing / Re: Belgian Dark Strong / Quad Stalling?
« on: April 25, 2017, 10:07:45 AM »
I assumed he was opening to add something.  But maybe opening and leaving it is what he meant...

If I opened it and left it, I'd do what Denny suggests but I'd also try to warm it.  I don't think opening it will do enough on it's own.

Agreed.  At this point I'd do both.

9
All Grain Brewing / Re: Belgian Dark Strong / Quad Stalling?
« on: April 25, 2017, 09:33:54 AM »
Question:  If I open up the fermenter up at this point to try and get it restarted am I risking anything?  Traveling this week for work, so I won't transfer before the weekend so I'm tempted to leave it at 80 (where it's been the last week), then crash when I return home on Friday and keg on Saturday.  Thoughts?

For fermenting buckets "open" means putting some foil loosely over the top of the bucket to keep stuff from falling in.  Can you replicate that in some fashion?

10
Ingredients / Re: Alternative to Hops Experience
« on: April 24, 2017, 11:26:36 AM »
Had a great NW spruce beer last year at the local festival in Oregon City.

Sent from my SAMSUNG-SM-J120AZ using Tapatalk

Which brewery?  I had one from Wolf Tree in Seal Rock that was great, but it still used hops.

11
The Pub / Re: Santiago Chile
« on: April 24, 2017, 09:35:52 AM »
Pichilemu is only 3 hours away and has some of the best left breaking surf in the world. Grab a board and hang ten Denny!

Uh yeah...when it's 40F and raining?

12
General Homebrew Discussion / Re: IPAs and Me
« on: April 24, 2017, 09:35:14 AM »
I don't mind em, but so many breweries and tap houses seem to dedicate 50% or more of their tap space to them and that bums me out, but I guess they gotta have what sells on tap even if its at the expense of variety.

OTOH, I've heard from breweries that refuse to have any IPA on tap at all.  Almost like a badge of honor for them.  You certainly don't need to dedicate a lot of tapsto them, but it seems silly to purposely turn down sales by not having at least one.  I don't know of any brewery that can really afford to do that.

13
All Grain Brewing / Re: Belgian Dark Strong / Quad Stalling?
« on: April 24, 2017, 09:31:42 AM »
I've never had this happen with syrups (or 3787 for that matter). Doesn't mean it's impossible, I guess. Normally you'd point to yeast viability/quantity or aeration. I give.

How many of us ferment in a pretty much sealed environment, though?  Although I my be imagining it to be more sealed than it is.  But given that even an airlock can affect the performance of 3726, I have to wonder if that's at play here.  I guess the OP could kinda "open up " his fermenter to see what happens.

14
The Pub / Re: Santiago Chile
« on: April 24, 2017, 08:49:42 AM »
Not to be monomaniacal but there are some beautiful vineyards there, though they won't be as impressive in the winter.

I'm well aware of the reputation of Chilean wine!  I'll keep that in mind.

15
Really enjoyed the episode!  I've never had an Oz Sparkling, but it has definitely moved up a few spots on my to-brew list!

Thanks!

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