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Messages - denny

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1
All Grain Brewing / Re: pale malt difference
« on: June 21, 2018, 06:02:06 PM »
I think I'm kind of an oddball here.  MO is a great malt, but I don't care for it for American styles in general.

2
The Pub / Re: PBR Shortage Looming?
« on: June 21, 2018, 03:46:49 PM »
From what I read, the Pabst beers that are contract brewed will be in short supply. I always assumed that they brewed PBR, it being their flagship beer.

AFAIK, all Pabst is contract brewed.  I know it used to be.  Maybe it's changed.

3
All Grain Brewing / Re: Final Gravity
« on: June 21, 2018, 02:44:20 PM »
What made you decide to do a 122 rest?

I have made six batches of this amber in an attempt to get it right where i would like it This latest batch is number seven. The third batch is when I started the decoction mashing routine, one minor ingredient adjustment after and this last batch is the third with no changes since.
The way I learned the procedure for decoction mashing at that time was the first rest (protein rest) should be around 122 degrees, then take the first decoction. Perhaps it is unnecessary, but the end product turned out to be exactly what I wanted so I have kept the procedure the same as to not change anything.

Your mash schedule should be determined by the malt.   The 122 protein rest is used for undermodified malts, which almost don't exist any more.

4
Extract/Partial Mash Brewing / Re: Steeping Temp
« on: June 21, 2018, 02:42:16 PM »
Thanks.   I appreciate your reply. So, I can ignore when it says not to go past 20 minutes. Would 30 be my new, safe number for steeping? Is there a general time-limit for steeping?

Sure...30, 40, 60.....it realkky makes no difference

5
All Grain Brewing / Re: Final Gravity
« on: June 20, 2018, 10:03:32 PM »
Maybe your wort is too fermentable? Are you mashing at a lower than typical temp and are you sure that your thermometer is accurate?

Typically mash around 153, usually am able to hit that target within a degree or two. The amber ale I just completed is actually a double decoction mash first rest at 122, first decoction raises to 147, second decoction raises to 156, sparge at 170ish.. hit all those temps within a degree (higher) on this batch. As far as an accurate thermometer? hard to say. I use a digital so-called instant read that I bought at my home brew supply....

What made you decide to do a 122 rest?

6
All Grain Brewing / Re: Final Gravity
« on: June 20, 2018, 10:03:02 PM »
Maybe your wort is too fermentable? Are you mashing at a lower than typical temp and are you sure that your thermometer is accurate?

Martin, I don't know about you, but I've found that mash temp just doesn't make all that much difference any more.  With the high DP of most malts, especially domestic, it seems like you have to go to extremes for it to matter at all.  For instance, using a Rahr base, I mashed the same recipe at 153 and 168 with identical results.

7
General Homebrew Discussion / Re: Porter Recipe
« on: June 20, 2018, 10:00:42 PM »
Hi guys,

I’m trying to formulate my first Porter, and I would like some opinions on that. I pretend to brew this recipe sometime next week.



Cheers

Edgar

I'd say either get rid of or cut back on the aromatic.  I'd also recommend that all your flavorings (raspberries, nibs, vanilla bean) go in post primary.

8
Extract/Partial Mash Brewing / Re: Steeping Temp
« on: June 20, 2018, 07:34:46 PM »
Time has nothing to do with tannin extraction.  pH is the factor of concern.

9
You don't really need to rack 99% of your beers to secondary.  Here's what John Palmer had to say....https://www.homebrewersassociation.org/forum/index.php?topic=15108.msg191642#msg191642

10
https://www.experimentalbrew.com/podcast/episode-69-sunshine-hop-dreams-and-disastrous-days

Two big things on today's show as we get ready for HomeBrewCon! The first, we asked you for your Brewday disasters and boy did you deliver. So we're going to run through some of our favorite stories of things gone horribly wrong. And in more positive and hopful news, Drew talks with Richard Smith of Florida Hops, LLC about the challenges of pulling off the improbable - growing hops in the humid heat of Florida. We'll find out new techniques he's establishing and the impact of Florida terroir on our favorite hops! 

11
Equipment and Software / Re: Vacuum sealing whole hops
« on: June 19, 2018, 04:54:01 PM »
Thanks Denny.  Like, just sort of wad up the bag and then unwad it?

Yep.

12
Equipment and Software / Re: Vacuum sealing whole hops
« on: June 19, 2018, 04:14:25 PM »
Yep.  Crinkle the bag before you put the hops in.

13
Yeast and Fermentation / Re: Vindication for us non-rehydrators
« on: June 18, 2018, 10:45:00 PM »
Reading through the Fermentis website again, I see the no-need-to-rehydrate advice applies only to the yeasts labelled "E2U" easy to use, which is most but not all of their brewing products.  They are specially prepared with a protective emulsion which prevents damage and loss of viable cells during rehydration in wort, it seems; hence there is no difference in effective pitch rate between various methods including DP.  So in effect, there should be no pitch rate-related differences in performance or flavor -- at least with these yeasts.  Presumably rehydration in water is still advisable for other yeasts and other manufacturers' products, and the familiar, necessary assumptions about losses in direct pitching still apply there. (I hadn't noticed this was a supposedly new thing until I realized not all their strains are labelled E2U.)

A friend who worked for them for many years maintains that neither hydration nor aeration is necessary.  I believe him.

14
All Grain Brewing / Re: What to do?
« on: June 18, 2018, 07:33:11 PM »
Dump it. Blending bad beer with good beer generally makes bad beer.

Wisdom

15
All Grain Brewing / Re: What to do?
« on: June 18, 2018, 04:54:16 PM »

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