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Messages - denny

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General Homebrew Discussion / Re: Dry Hopping
« on: Today at 11:45:07 AM »
Personally, I dislike the interaction you can get between yeast and hops and always remove the beer from the yeast before dry hopping.

What kind of results did you get? weird flavors?

I may end up doing the primary in the bucket and the secondary in glass since theres less of a chance of oxidation in that thing. Less headspace for the most part.

Yeah, weird floral flavors and aromas.

My biggest take away is that the shape of the curves predicted by Tinseth are correct. The actual predicted IBU may not be correct.

To me that means Tinseth is still very useful. In your brewery, overtime, you learn to correlate what Tinseth predicts with the bitterness you experience and then you can use Tinseth to guide recipe design with respect to bitterness.

Where things get difficult is trying to understand bitterness from brewery to brewery since Tinseth may predict the same number for two breweries but actual bitterness, according to the Igor results, can vary significantly.

Correct on all points. 

General Homebrew Discussion / Re: Dry Hopping
« on: Today at 10:46:08 AM »
Personally, I dislike the interaction you can get between yeast and hops and always remove the beer from the yeast before dry hopping.

Very cool podcast Denny and Drew. I am absolutely in no way surprised. Calculated IBUs only help when used as a benchmark for a specific brewer  trying to duplicate or adjust bitterness on his or her same equipment/recipe/ingredients.

Frankly, a brewer, especially homebrew, would do just as well just using grams of X hop for X time at X temp as their measuring stick. The use of IBU just implies a more precise and predictable outcome when that precision and predictability doesn't exist. Certainly not when different types of hops are substituted and only %A are considered.

Anyway- thanks for great info!

Sp glad you enjoyed it, Jim!  It was cool to be able to have Glenn on the show.  I think his point is well taken...learn what you like and call that YOUR IBU scale!

It's interesting that Tinseth is based on whole cone hops.  I had never heard that before.

Neither had we!  But his explanation makes sense...when he was developing his formula pellets were so bad that people didn't really use them.  Of course, because pellets break down so quickly protein coating isn't an issue for them as it is with whole hops.  I'm in contact with Glenn and we're talking about experiments to test the protein effect.

I'm amazed how many brew small

Actually, it seems to be the fastest growing demographic in the homebrew world.

Yeast and Fermentation / Re: Factors controlling attentuation
« on: January 19, 2017, 11:49:56 AM »
I've only got so much wiggle room in the recipe aspect when trying to brew historical recipes. The sugar, and the dryness it provides, are essential. I've subbed sugar for malt before when brewing British just doesn't work in my experience. The beers always turn out more balanced and "quaffable" when some sugar is used.

Going to have to play with mash temps. Any crystal malts that may help, without being sweet? Munich malt?

Ya know, I don't really feel like crystal malt makes beer sweet...poor recipe design when using crystal malt does.  In your case, maybe something like carapils.  I have found Munich malts to be pretty much as hot as any other.

All Grain Brewing / Re: Mash and Sparge Water Amounts?
« on: January 19, 2017, 11:47:56 AM »
Denny, as many times as I have seen this posted by you, I have never really followed it, and that may cause me some problems from time to time. Do you have an idea going in that you will need say 4.5 gallons of sparge water, but heat up 5 gallons or more in case something funky happened with your mash? I have always just figured out my mash and sparge volumes by knowing my deadspace and absorption losses and heated exactly what I was projected to need. Then added that full amount for sparge. On occasion, I have wound up with incorrect volumes (but not by enough to really be concerned.) My smaller BK is my dedicated HLT, so I guess I could heat extra in case. "Do you actually measure your mash run off every batch to calculate your sparge volume?" is I guess what I am really asking here.

Frank, I use Promash which will estimate the sparge water amount based on grain absorption (I have no deadspace).  That gets me in the ballpark.  But I always add sparge water based on mash runoff volume.  It's part of the notes I take, so I always know what my mash runoff volume is.  And FWIW, I can't recall the last time something unexpected happened in the mash.

Equipment and Software / Re: Picobrew Zymatic
« on: January 19, 2017, 10:02:09 AM »

Denny - I'll hit up Annie. I may be crazy (and that's a huge possibility), but I believe that the stability of the beers I've brewed this year with the Z are pretty poor compared with the stability of the beers I've brewed on my other systems. I'm talking like Pilsners that hit all the numbers, taste great, and then 2 months later are crap. Just stale. Maybe it has something to do with 2.5g batches in 5g kegs, but I'm flushing the piss outta them with CO2. (And our bottled beers have the same issue.) I closed transfer. The recipes are all similar before and after the brewery switch. I'm even lowering my pH to the low 4's to help stability and they just go oxidized anyway. I'm at a loss. Surely it's not the brewery itself, but I can't think of anything else.

Thanks for finding the link. I will be at the luxury of not having these around longer than a few weeks..

You have a much newer machine.  They've made some design revisions since then.  And I think it's also fair to point out that Amanda's situation is the first one I've heard of.  Nearly every report of beer made in the Z is that it turns out great.  I know mine does.  A beer made on the Z took home NHC gold with a score of 45.

All Grain Brewing / Re: Honing Your Skills
« on: January 19, 2017, 09:59:25 AM »
I wonder how many people start out homebrewing, and then give it up because it is too much information too soon.

THIS^^^^homebrewers can be so enthusiastic that they overwhelm new brewers in an attempt to help.

Definitely. I've been guilty of this myself. I want to get better about helping new brewers in a more approachable way.

One thing I have to continually remind myself about is to think of THEIR situation and not mine.  Too often I answer based on my living space or brewing preferences rather than really listening to what the other person's situation is.

All Grain Brewing / Re: Mash and Sparge Water Amounts?
« on: January 19, 2017, 09:57:27 AM »
Keep in mind that Beersmith is a great tool to help you brew the way you want to brew, but it is not instructiuons about how to brew.  Don't blindly follow the presets.

If you batch sparge, the easiest thing to do is mash with whatever ratio you like.  For me, it's around 1.65 qt./lb.  The exact number doesn't really matter.  After you run off your mash, measure how much wort you have.  Subtract that from the amount you want to boil.  The answer you get will be the amount of sparge water to use.  Take a look at for more info

Yeast and Fermentation / Re: Factors controlling attentuation
« on: January 19, 2017, 09:53:51 AM »
After having recently discovered I'm lactose intolerant, I will NOT be adding lactose to any future beers.  :P

Mashing high seems the best step to try next. What's the difference between a 30 and 90 minute rest at say 158oF?

You'll need to go really high based on my experience.  I think recipe design is a far better method.

General Homebrew Discussion / Small Batch Brewers - Let's Talk!
« on: January 18, 2017, 04:32:16 PM »
I'm doing some reseach into small batch brewing....3 gal. or less.  If you brew small batches, I'd appreciate your point of view on this stuff...

1. What's your usual batch size?
2. Why do you brew small batches?
3. Do you brew, extract, partial mash, all grain?
4. What's your basic process?  I.E., BIAB, tiny cooler (😉), just stir in the extract, etc.
5. Do you have a favorite piece of equipment that you like to use especially for small batches?
6. If you've brewed larger batches how would you comapre the two in terms of effort?  Time?  Equipment needs?  Recipe consistency?
7. What am I missing that should be known about small batch brewing?

Thanks so much for your time.  I owe you all a beer!

Equipment and Software / Re: Picobrew Zymatic
« on: January 18, 2017, 03:27:10 PM »
If anything I would think the extra pull from the syphon would be beneficial on the hardware. It could maybe cause a stuck mash if it pulled too hard.

Ya know, it seems logical, but there is SO much going on in that thing....

Equipment and Software / Re: Picobrew Zymatic
« on: January 18, 2017, 03:14:01 PM »
Broken link.

A length of silicone tubing on the gas tube should work. Or just use a second beer tube.

Or it might screw up the whole system  I dunno....

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