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Messages - denny

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Ingredients / Re: Weyrman floor malted Pilsner
« on: Today at 12:10:16 PM »
It's that "wet hay" that turned me off to Weyermann.  OTOH, their Barke pils is amazing.

Beer Recipes / Re: Denny's American Mild
« on: Today at 08:34:36 AM »
Hey Denny, did you ever experiment with adding some flaked oats to the American Mild v3 recipe that was part of the 'Session Beer Day Bonanza'?

I'm thinking of brewing this on Friday and wanted your input on (a) if you did add them, did you like it? or (b) if you haven't yet but were thinking about it, what percentage would you plug in?

Either way I'm excited to mash at 165F!

That's on the list of things I've gotta get done!  I think I'd go 20% oats and adjust from there.

Events / Re: CBC
« on: May 02, 2016, 04:58:34 PM »
I'll be there. Speaking on Friday afternoon.

I'll be mainly at the Picobrew booth.  Come by and say hi if you have a chance.

Fair enough. Imma try it oot though. Cheersk.

As it should be.  Be sure to do a triangle, though.

Events / CBC
« on: May 02, 2016, 02:12:30 PM »
Anybody here going to CBC in Philly this week?  If so, let's get together!  I'll mainly be hanging out at the Picobrew booth.

As far as time, you get everything cleaned up and put away, and the fermenters and yeast ready before you chill. So it adds a little but not a lot of time.

+1.  I get everything possible cleaned and put up during the stand, so the time loss isn't big for me either.

By the time I get to the stand, all I have left to clean up is the kettle....which you obviously can't do until after!

If it really does make a difference when you do it "whole hog" as you say, I don't see why it wouldn't if you went 3/4 hog and tried as hard as possible to reduce O2 pickup. Like I've said, it can't hurt. I'm always looking for way to improve my beers, I'm not set in my ways like Denny! ;) (that's a friendly wink, not an a$$hole wink, by the way).

Yeah, I know that!

I'm not so much set in my ways as I've already tried a bunch of that stuff (particularly the SMB) and found it doesn't make any difference.  I have better things to do with my time.

It can't hurt to try and reduce the amount of O2 introduced throughout the brewing process. I know I'm going to try... I may try to figure a way to siphon my strike water out of my kettle before I decide to put a ball valve on it.

Meanwhile I'll keep pouring my strike water and making crappy beer that gets crappy awards from crappy judges.


No, I'm beyond old school. No valve. Gonna move into the modern age and get a valved kettle and a pump (to help my back) at some point. What I do at mash in is to go Cheap n' Easy style - dip enough strike water using a pitcher until the kettle is light enough to lift safely and dump the rest in the cooler. Not exactly a plan for reducing O2. I'll get there.

But have you ever detected a problem because of that?  I guess I'm pretty firmly on the "if it ain't broke" camp....

All Grain Brewing / Re: Using wort chiller to reduce mash temp
« on: May 01, 2016, 12:15:09 PM »
This one crosses my OCD threshold. I know my sanitation is good enough that leaving wort to chill shouldn't be an issue, but I brew late at night and my OCD won't let me sleep until the yeast it pitched. Once I actually nodded off and woke up in a panic at 4am to pitch yeast.

Yeah, I had the same reaction first time I tried it.  I guarantee ya that if you get past that threshold, you'll be hooked.

All Grain Brewing / Re: Using wort chiller to reduce mash temp
« on: May 01, 2016, 11:50:20 AM »
Yeah, I have a tall 1 quart pitcher that my hydrometer jar just happens to fit inside perfectly. So with some crushed ice from the fridge I can knock down the temp pretty fast.

The only downside is that when I'm doing lagers I still need a bag or two of ice from the store to knock down to 40's (using recirculation). I know I could freeze plastic bottles of water, but I never seem to remember in time and this method presents more surface area anyway (so faster cooling).

I pour boiling wort into a metal cocktail shaker and swirl it around in a bowl of ice water.   Less than 60 seconds from boiling to 60F.

If I can't chil my lagers down to pitching temp, I toss 'em in my chest freezer for a while.  Anywhere from 4 hours to next day and they're at the perfect temp.

All Grain Brewing / Re: Using wort chiller to reduce mash temp
« on: May 01, 2016, 11:33:44 AM »
Sure, but I think ice is a lot easier.
Absolutely. That's how I usually do it.

Yep.  I have a bowl of ice handy every time I mash in.  I may not need it for that, but I can always use it for the Cheap'n'Easy hydrometer reading trick.

All Grain Brewing / Re: Using wort chiller to reduce mash temp
« on: May 01, 2016, 11:21:16 AM »
Sure, but I think ice is a lot easier.

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