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Messages - denny

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1
All Grain Brewing / Re: Wort Chillers
« on: February 21, 2018, 07:55:09 PM »
You want a Jaded Hydra.  It's as fast or faster than plate chillers and counterflows I've used. A lot less maintenance.  I use it with the WhirlyBird whirlpool arm.

2
Equipment and Software / Re: Any home-brew weighing scale recommendations?
« on: February 21, 2018, 05:43:15 PM »
I use a reloading scale for small amounts.  Accurate to 1/15 of a gram, pretty inexpensive.

3
The Pub / Re: HomeBrew Con 2018
« on: February 21, 2018, 05:41:58 PM »
I noticed the hotel is available for NHC on the homebrewcon website at the Doubletree.  Is this the only hotel?  How many rooms does the Doubletree have?  $189 plus 15.3% is a little steeper than previous years but booked a room anyways.

Typically the hotel wasn't available until after registration.

I don't know for sure, but I seriously doubt it's the only hotel.  There are typically 3-5 of them.  Are they offering the discount already?

4
General Homebrew Discussion / Brew Files Podcast Ep. 30 - Wild for Mild
« on: February 21, 2018, 04:53:57 PM »
https://www.experimentalbrew.com/podcast/brew-files-episode-30-wild-mild

With Session Beer Day right around the corner (April 7th), it's time to visit one of Drew's absolute favorite beer styles - Mild. This blandly named style has a long and interesting history with many variations of what it means to be mild. So how about digging into one of the best beers you can quaff over a long session. Flat caps optional, but awesome beer is mandatory.

5
Equipment and Software / Re: Brewers Edge Mash and Boil
« on: February 20, 2018, 05:56:46 PM »
...  I did my first 20/20 batch Tuesday on my regular setup and from start to done cleanup it only took me 1:45!!! I am excited to see if I could continue that trend with a built in timer!

Yeah Sorry, >:(  maybe an Steep & Extract batch, but 1:45 for all grain is NOT possible... Heating the water takes 30-45 mins, Mash takes an hour and the Boil takes an Hour, then Chilling takes at least 15 minutes, then Cleaning takes another hour or more...

If it's not possible, how can I do it?
I am guessing 802Chris did a 20 minute mash and 20 minute boil. That’s what he meant by “20/20 batch.” A 60 minute mash and 60 minute boil obviously adds to more that 1 hour 45 minutes.

Yeah, I saw he did a 20/20, which I've also done several times.

6
Beer Travel / Re: Portland, Oregon
« on: February 20, 2018, 05:43:40 PM »
What about Cascade Barrel House?  When I was there about four years ago I thought it was great, and I'm not the biggest fan of sours.  Hair of the Dog?  That was one of my favorites. 

I would agree with the earlier post on Pfriem.  We spent a night in Hood River and really enjoyed the area and the beer.

Oh, yeah, Hair of the Dog for sure.  And pFriem is definitely worth the drive.

7
Beer Travel / Re: Portland, Oregon
« on: February 19, 2018, 09:34:48 PM »
Breakside and Gigantic.

8
Equipment and Software / Re: Picobrew Z
« on: February 19, 2018, 06:48:06 PM »
Flavor mostly and some aroma but I figure I pick this up via whirlpool and dry hopping.  However, if I’m not whirl-pooling I may slide back the late additions to see how it goes between now and when my Z arrives.  Do you know if the zymatic recipe crafter takes this into account for IBUs?

No, I don't know.  I assume it does becasue they claim to have had beers analyzed.  I'm about to get 4 Zymatic beers analyzed for IBUs for other reasons, so I may be able to get a handle on how close it is.

9
Equipment and Software / Re: Picobrew Z
« on: February 19, 2018, 06:19:21 PM »
Interesting, I do recall that being stated but never thought of it in that way.  I was thinking hop contact time with boiling wort would be important for flavor /aroma retention?  It seems most of the public recipes in the zymatic’s database use the traditional hop addition timings.  Do you think this is why there are discussions around it not producing as hoppy wort?  Perhaps these additions just need slid back?  I usually just add more hops than I would on my other system and run a 20-30 whirlpool below 180 and beers come out nice and hoppy.  Perhaps I’ll run my late additions earlier in the boil for my next IPA and see how it goes.

First, you need to tell me how you define "hoppy" in this context.  Bitter?  Flavor? Aroma?  Some combo?  I think the reason you see traditional hop schedules is because people aren't aware of how it works.  I know I wasn't until Kevin mentioned it to me a couple years ago.  It shouldn't affect bitterness, but will late additions.  Your method seems like it should work pretty well.

10
Equipment and Software / Re: Picobrew Z
« on: February 19, 2018, 05:27:51 PM »
I believe picobrew recommends a max of 1.5oz per cage...I assume to allow for expansion once the pellets get wet.  You can do as Denny suggest  by using a pause step in the advanced editor.  If I am looking for a big 10min addition I often just program one for 11min and one for 10min and split the addition between 2 cages if I am not using all 4.

Keep in mind that it takes 5 min. for all the wort to circulate through.  So a 10 min. addition would be like a 2 min. addition on another system.

11
General Homebrew Discussion / Re: Hops selection
« on: February 19, 2018, 05:26:19 PM »
It's a classic combo.  I just made an IPA with Chinook, Cascade and Centennial.

12
Equipment and Software / Re: Brewers Edge Mash and Boil
« on: February 19, 2018, 05:25:15 PM »
...  I did my first 20/20 batch Tuesday on my regular setup and from start to done cleanup it only took me 1:45!!! I am excited to see if I could continue that trend with a built in timer!

Yeah Sorry, >:(  maybe an Steep & Extract batch, but 1:45 for all grain is NOT possible... Heating the water takes 30-45 mins, Mash takes an hour and the Boil takes an Hour, then Chilling takes at least 15 minutes, then Cleaning takes another hour or more...

If it's not possible, how can I do it?

13
All Grain Brewing / Re: Potential of Hydrogen (Another pH thread)
« on: February 19, 2018, 05:23:45 PM »
I understand that the sample should be cooled to room temp. But that begs the question: if a room temp sample is a prerequisite to taking a reading, why have an auto temp compensation feature build into the pH meter?


Sent from my iPad using Tapatalk

It's to correct for the temp of the instrument, not the sample.

14
All Grain Brewing / Re: Water Chemistry Calculators
« on: February 19, 2018, 05:21:32 PM »
Probably 5-10 min in.  I feel like I have had mixed results with Brun'water.  One batch I felt the acid addition "seemed" excessive so I cut it back and low and behold I came in high.  The next batch I trust it, add the full amount, and bottom out around 4.9.  Makes me think something is wrong with my process or calculations but I perplexed why different calculators give different #s with the same entry data.  Guess I will keep playing around with it, take some good notes, and see what happens.

Wait a while.  Martin has said that even if the pH seems high or low at the beginning, it gravitates toward 5.4 ash the mash progresses.

15
Equipment and Software / Re: Picobrew Z
« on: February 18, 2018, 08:16:02 PM »
I haven't tried a whole lot of hoppy beers aside from the one I was disappointed with so I'd rather hold my opinion on that for now because it could have been a programming error on my part. I'm going to try it again soon and will report back.

For really hoppy beers I increase hop amounts by 20%.  Seems to work for me.  I believe that will be dealt with in the new unit.

Don't have the handbook in front of me but there is a max they recommend for each bin. Do you just exceed that?

I assume you're using pellets?  You could probably get 3 oz. per bin easily.  Plus if you want to you can program a pause, pull out the step filter, and refill a cage.  If you use whole hops, the amount would be significantly less.

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