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Messages - denny

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1
Ingredients / Re: Ella hops
« on: Today at 09:21:37 AM »
Haven't found them anywhere yet, but I'm headed for HopUnion tomorrow.  I'll see if they have any around.
Do they have a "factory outlet"? See you there.

I dunno, but it can't hurt to ask!  Looking forward to seeing you!

2
Ingredients / Re: Ella hops
« on: September 01, 2015, 01:43:01 PM »
Haven't found them anywhere yet, but I'm headed for HopUnion tomorrow.  I'll see if they have any around.

3
Hop Growing / Re: oast vs dehydrator
« on: September 01, 2015, 01:39:51 PM »
How much can you fit in a food deyhdrator at once?  I was thinking of building the box fan/air filter "oast" but if it only takes a few batches I'd buy a dehydrator.

depends on how many trays you have for your dehydrator.  IIRC, I had 6-7 trays and could fit 2-3 wet lb. at a time.  when I have a chance I'll check my notes t be certain.

4
Hop Growing / Re: oast vs dehydrator
« on: September 01, 2015, 10:37:25 AM »
I harvested the first and smallest of my four plants last week and tried to dry them in the oast.  I got it down from 113grams to 29 grams in 3 days (most of that happened in the first 24 hours then I lost a few more grams over the last 48 grams).  Assuming I harvested my hops at 80% moisture that's an end result of about 22% moisture and the central stem definitely didn't snap when I bent it.  They sat inside probably at a room temperature ranging from 60-75 throughout the day/evening.

The only thing I can think of to eliminate that last little bit of moisture would be warmer temperature.  Any other suggestions?

Food dehydrator

5
General Homebrew Discussion / Re: Czech Pils Water Profile
« on: September 01, 2015, 08:52:53 AM »
Lactic Acid + a syringe the best way to go?

IMO, without a doubt.

6
Yeast and Fermentation / Re: sourcing fermentis k97
« on: August 31, 2015, 01:58:40 PM »
One last question about this yeast. From what I understand it is the same strain or very similar to WY1007. Is this correct? 

I am curious if this yeast could work well for kolsch at 64-66F to get more 'winey character' and well for alts at 58-60F for a cleaner character. I assume the answer is that you cannot make a kolsch with alt yeast and vice versa but I recall someone here saying they had used K97 successfully for both styles. I see that WL and WY both recommend their kolsch yeast for the alt style and vice verse as well. I understand that this isn't the best choice althought WY reports that 1007 at higher temps will produce 'mild fruitiness'.

So basically, my question is: is there a good yeast for kolsch and alt style beers?

Kinda the same, but not as clean.  IMO, there is no one yeast that works for both kolsch and alt.   To my mind, kolsch should have a winey/fruity character and alt should be crisp and clean.

7
General Homebrew Discussion / Re: Czech Pils Water Profile
« on: August 31, 2015, 12:16:08 PM »
I never feel confident using acid malt, as I just don't know exactly how much acid is on it for water adjustments.  I don't like to assume things.

 
Whatever Brunwater says for yellow balanced is what I'd do.

Is that profile preferred over yellow bitter to keep the water profile "soft?"

Completely agree on the acid malt.  Adding acid is so much easier and more controllable.

I like the yellow balanced fpor Czech pils and the yellow bitter for German pils.  Personal preference.

8
The term that I have seen used, and agree with, is "winey".  That winey character is why my preference goes to WY2565.

+1

Yep...white wine with a bit of fruit.

9
Yeast and Fermentation / Re: Recommendations for Oktoberfest yeast?
« on: August 31, 2015, 09:20:26 AM »
I'm partial to 2308 and 2206

10
General Homebrew Discussion / Re: Czech Pils Water Profile
« on: August 31, 2015, 08:47:51 AM »
Whatever Brunwater says for yellow balanced is what I'd do.

That thought hit my head too - looks like 50 calcium, 75 Sulfate, 60 Chloride. But I've heard it said that you actually want less Calcium in a lager and Pilsners should be pretty soft water wise. Looks like the Pilsen and American Lager profiles have low Ca, Sulfate, Chloride

sure, you can get by with less Ca for a lager, but 50 ppm isn't gonna hurt anything.  Just becasue you don't have to have that much doesn't mean there's anything wrong with it.

11
Beer Recipes / Re: Green wild hop APA
« on: August 31, 2015, 07:43:50 AM »
I've brewed my home grown hops and my experience is to use four times the weight wet compared to dry. Also, if I did it again I would dry them first then use the normal weights. I think it gets rid of a lot of the grass trimmings odors and flavors.

That's pretty close tp the general rule of thumb, which is 5:1.  Obviously it's gonna be inexact.

12
Beer Recipes / Re: Green wild hop APA
« on: August 31, 2015, 07:42:55 AM »
I would make a tea with them to get a feel for bitterness, taste,and aroma. Your description sounds like the might be best as a flavor/aroma hops. If that's the case I would forgo using them in a full boil for bittering and use a purchased hop of known ibu for bittering. I would not want to boil that much green vegetable matter for 60 minutes. If that leaves you with extra hops you can dry those and dry hop with them. If you make a tea just use 2 or three cones, if you use too much you will think its more bitter than it is.

Can you really tell anything from that?  I certainly can't!  For me, it's slightly useful for comparing one hop to another, but useless at assessing the character of a single hop.  If you can get any flavor pr aroma from doing it, I salute you.

13
General Homebrew Discussion / Re: Czech Pils Water Profile
« on: August 31, 2015, 07:40:21 AM »
Whatever Brunwater says for yellow balanced is what I'd do.

14
Yeast and Fermentation / Re: Stater without a stir plate
« on: August 30, 2015, 11:00:46 AM »
I was being a bit facetious...imagine that!  ;)  I have no doubt that your method worked great for you.  But I've tried it both ways and I know what works better for me.  Now, that may be at odds with the science.  I don't really know how to explain that.  But I do know what my results are and I get better results with a stir plate.

15
Pimp My System / Re: Mash-In Grain Hopper
« on: August 30, 2015, 08:40:43 AM »


Speaking of dough balls, I might try that 133° rest sometime to prevent.

I don't think it will.  You'd have the dough balls before the rest, when you add the malt.

I think dough balls are more maltster (brand) specific. Some are more prone to form them then others.

Yeah, that's been my experience also.

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