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Messages - denny

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1
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: January 14, 2017, 10:25:07 AM »
Anyone try a lodo Vienna? I was thinking something like 95% Vienna, 5% Carared for a future batch.

No, but I am not a fan of large amounts of low oxygen vienna! Its like a giant pizza dough ball. I don't even understand where the vienna beer came from..I have never seen it mentioned in any recipes in the literature.

Maybe you need to expand your literature?

Hah, thank you for the laugh!  It was a joke though...A tongue in cheek joke about some style bastardization.

My understanding is that Vienna malt, in its primitive form, was used by Gabrel Sedlmeyer to brew the original lager.  And it appears like we have at least one instance where lodo won't improve your beer, correct?

2
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: January 14, 2017, 09:54:38 AM »
Anyone try a lodo Vienna? I was thinking something like 95% Vienna, 5% Carared for a future batch.

No, but I am not a fan of large amounts of low oxygen vienna! Its like a giant pizza dough ball. I don't even understand where the vienna beer came from..I have never seen it mentioned in any recipes in the literature.

Maybe you need to expand your literature?

3
All Grain Brewing / Re: 100% Flaked Rye Beer Recipe
« on: January 14, 2017, 09:30:44 AM »
Another option for the enzyme is to just use a handful of regular 2-row in there.  There is a pile of enzyme in 2-row so you wouldn't need much.

Sounds like he doesn't have access to it.

4
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: January 13, 2017, 12:55:17 PM »
Mash hopping is certainly a thing. So is first wort hopping. Both likely have some antioxidant power.

Another option, especially if you are an ale brewer, is to try ascorbic on its own or cut ascorbic with a bare minimum of SMB.

I spent a year working with ascorbic acid and found that it did nothing for me.

5
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: January 13, 2017, 12:54:26 PM »
Mash hopping is certainly a thing. So is first wort hopping. Both likely have some antioxidant power.

Explain, please?

6
Yeast and Fermentation / Re: 2 stage yeast starter
« on: January 13, 2017, 09:18:55 AM »
Correct.  Decant the spent wort from the first round before adding more.

I've never found the first-stage-starter decanting to be necessary unless I need the extra volume/head space.  Is there a good reason why it would be from your perspective?

Mainly space reasons

7
Yeast and Fermentation / Re: 2 stage yeast starter
« on: January 13, 2017, 09:18:22 AM »
Although if I needed 400 billion cells starting from a pack, I'd just make a 2.5 L starter.

Pragmatic!

8
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: January 13, 2017, 09:17:35 AM »

Ha, maybe the massive amount of hops/late hops.

You know how I can tell you mostly brew German beers?   ;)

I'm looking to dive right in with a NEIPA using a "trifecta" mix.  I previously used 40ppm of smb along with preboiling in my light lagers and liked the lighter, smoother wort that I got, and experienced no sulfur in a system that still had a bit of copper.  This is going to be essentially a Trillium clone, which for 10 gallons of beer post-fermentation would be 7 ounces of hops in the boil (almost all late or whirlpool) and 14 ounces dry hopped on day 5.

In this beer, I suspect it's not the late hops. I think there's something else wrong with it. The bucket I'd fermented it in, I had cleaned it with straight bleach from a spray bottle, rinsed well, and air dried. I think the bucket leached some of that into the beer. It doesn't taste plasticy but definitely has a bitter, cleaner-like taste. Not sure wtf is going on with it, but it might get dumped. Ugh. Thing is, I thought I'd used the same bucket for my previous 2 beers, and those ones don't have a weird flavor going on.

Would the bucket have soaked in some of the bleach and leached into my beer? Or could there be something else going on?

Most likely something else

9
Yeast and Fermentation / Re: 2 stage yeast starter
« on: January 12, 2017, 02:31:45 PM »
Correct.  Decant the spent wort from the first round before adding more.

10
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: January 12, 2017, 01:38:16 PM »
If it was easy everyone would be doing it!

What does that even mean?

11
what is the difference between CO2 produced by yeast and CO2 from a tank?

How stinky it is due to impurities!   ;D

There is a very large difference. Denny we have already went over this.  ;)

If you don't brew low oxygen, which maybe 99% of brewers don't, then it won't matter.

12
Ingredients / Re: Brown malt for brown ale
« on: January 12, 2017, 10:15:40 AM »
Be aware that not all brown malt is the same.  Some maltsters call 35L brown, others call 70L brown.  It's the 70L that you want.

13
General Homebrew Discussion / Re: Experimental Brewing podcast Episode 31
« on: January 11, 2017, 04:17:25 PM »
Confirmed! Works great! Thanks!
You fixed my basic brewing radio problem too, lol.

COOL!  Glad it worked!

14
Being a purist
Beer should only be carbonated by it's own yeast.
FALSELY not forced carbonated brews are against real ale religion and are not Real Ale.
Nitro is blasphemy.
On the other hand, when pushing product everything goes out the window.

what is the difference between CO2 produced by yeast and CO2 from a tank?

15
General Homebrew Discussion / Re: Experimental Brewing podcast Episode 31
« on: January 11, 2017, 12:54:12 PM »
No idea, whatever the phone has. It will play streaming but not download.

You're Android, right?  Download a free app called BeyondPod.  I love it.

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