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Messages - denny

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1
The Pub / Re: NH Primary
« on: Today at 03:31:31 PM »
No problem talking about the general atmosphere, etc.

2
Right I mean, its definitely not something I am trying to troubleshoot, like "I am having this issue so I need to fix it".  Other than my non-purge screwup, I haven't necessarily noticed CARDBOARD oxidation flavors, but again, my understanding it that oxidation can rear its head in a number of ways.  I just really think that the beers coming out of this area are totally original, and achieving the flavor (and keeping it) is a complex task. 

So this is really just me trying to improve my process to make the best beer possible (that will last as long as possible) ;D.

As you probably know, my philosophy is pretty much the opposite...it isn't a problem until it's a problem!

3

OK, I get that beer can be oxidized by not p[urging.  But is there any evidence, either through research or anecdotally, that dry hopping causes oxidation?

This guy does process engineering at ABI and wrote this as his doctorate thesis. 

http://ir.library.oregonstate.edu/xmlui/bitstream/handle/1957/34093/Wolfe_thesis.pdf

He says the risk is reduced with pellets as opposed to whole cones, but some oxygen ingress is inevitable with dry hopping (it can be mitigated with purging, flushing the hop material, etc.).  He also had a pretty information-rich Reddit thread, but I don't think he went much into oxidation from dry hopping in it)

Again, anecdotally, Kimmich supposedly has his levels down in (I think) the double-digits per billion, which I have to imagine has some effect on the shelf life of the beer (I have had 8-9 month old Heady and it does change, but it is still excellent).  I also think the yeast in that beer is very good at cleaving glycoside bonds, which makes the beer better over time.  Though thats not verified   :D

Not saying other canning breweries don't achieve the same things with some of their beers, I just haven't tasted them.  So I guess in trying to make a great beer, I am trying to eliminate my process flaws one at a time

Thanks for that info, Mike.  I winder if this is something that's more theoretical than actual.  I've certainly never noticed oxidation due to dry hopping.  Whether that means it doesn't happen for me or I'm blind to it, I don't know.

4
Pardon my pragmatism...has anyone ever gotten oxidation due to dry hopping?

Carboardy "this-is-oxidation" oxidation?  No. 

However, I did forget to purge a keg one time, 'quick' force-carbed it, and it was basically like a hand grenade went off in the thing in a few weeks.  Acetaldehyde, intermediate ferment compounds, etc.  A great beer became vile quickly. 

I am after ways to keep my beer tasting better, longer.

I have to believe that at some of the flavor stability of a beer like Heady Topper is due to the infinitesimal exposure it gets to oxygen, absence of aroma scalp of a crown, etc.  Granted, it could partially be a recipe issue (my belief is that NE IPA's/VIPAs are more about esters than hop aroma), but I do know that one of the greatest brewers in the world is fanatical about preventing oxidation.  So to the extent I can minimize it, I am going to follow his lead.

OK, I get that beer can be oxidized by not p[urging.  But is there any evidence, either through research or anecdotally, that dry hopping causes oxidation?

5
Pardon my pragmatism...has anyone ever gotten oxidation due to dry hopping? 

6
thermometer on the carboy reads 70. So I'm right at the top of the range but would think it would be okay, correct?

Not necessarily, but maybe.  I find the temp ranges listed to be higher than I think makes the best beer.  At the very least, using a temp that high will accelerate fermentation.

7
General Homebrew Discussion / Re: Experimental Brew - Episode 7 is now up!
« on: February 07, 2016, 10:07:10 AM »
Really enjoying the podcast as I think it has a good mix of topics and one single topic is not over covered.  Keep them coming.

Oh, we will!  Thanks for your comments!

8
All Grain Brewing / Re: Adding Dark Grains During Vorlauf
« on: February 07, 2016, 10:04:26 AM »
In Modern Homebrew Recipes, Gordon Strong mentions that he likes to add dark grains during vorlauf to avoid harshness and astringency. Is this a widely accepted practice?

Secondly, what would be considered a dark grain other than the obvious black, chocolate malts?

Gordon does that as opposed to treating the water for the dark malts.  I far prefer to treat the water and add the dark malts to the main mash.  There is a big flavor difference if you add them late, so you can kinda base your decision on that, too.

9
Yeast and Fermentation / Re: Mashing Temp for Denny Fav 50?
« on: February 06, 2016, 01:13:01 PM »
Agree with you both.. Just that I've got a recipe that I'm happy with and don't wish to tinker with it.

Thanks, I'll see how it goes!

While 1450 leaves a full, silky mouthfeel, it doesn't do it by leaving you with a high FG.

10
The Pub / Re: in trouble again :(
« on: February 06, 2016, 01:12:06 PM »
Maybe....

11
All Grain Brewing / Re: Lactic Acid measurements
« on: February 06, 2016, 01:11:06 PM »
I use a small syringe to measure acid.

Of course you do.

You grew up in the '60s

;-)

:)

Yeah, but we didn't use them then.  This one came with my Zymatic.

12
Ambient temp doesn't matter...beer temp does.  What's the temp of the beer?

13
General Homebrew Discussion / Re: Experimental Brew - Episode 7 is now up!
« on: February 06, 2016, 09:41:42 AM »
All I can say is if you excited by the uke, you'll really love some of the changes that we're discussing for the podcast. you're a sick, sick person.

14
All Grain Brewing / Re: Lactic Acid measurements
« on: February 06, 2016, 09:39:45 AM »
I use a small syringe to measure acid.

15
Yeast and Fermentation / Re: Mashing Temp for Denny Fav 50?
« on: February 06, 2016, 09:37:53 AM »
Honestly, there's no set mash temp for a yeast. It's more related to your grist makeup and what you're trying to achieve in a given beer.

I respectful disagree. Same grist and mash temps with dif yeast will yield dif results. I find the US05 attentuates more than the liquid version of the same strain. Just checking if the others keep their mash profile the same as when using say the chico strain or do they make any slight changes.

Maybe, but not much. Mash temp makes much less difference than it used to with most malts.  There is no reason to target any specific mash temp using 1450.  I use it with a wide range of mash temps.  Truthfully, the best way to control body and attenuation is through the recipe.

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