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Topics - denny

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The Pub / Friendship
« on: December 01, 2014, 05:52:23 PM »

Especially shenanigans....

General Homebrew Discussion / Homebrew All Stars
« on: November 21, 2014, 07:24:29 PM »
I'd like to hear some thoughts on this...what makes a person a Homebrew All Star?  Is it winning awards?  Is it somebody you've heard of or is it somebody who has great ideas whether you've ever heard of them or not?  What  makes a person an All Star?  What's an All Star idea?  And who do you consider to be Homebrew All Stars?

The Pub / Best beer city in the world
« on: November 20, 2014, 06:31:58 PM »

Ingredients / zinc supplement
« on: October 15, 2014, 04:02:34 PM »
A brewery around here is considering using this as a zinc supplement for their yeast... .  The phosphorus and potassium levels seem really high, although I'm not sure what impact that would have on the beer.  Anybody got any opinions or advice?

Beer Recipes / American Mild v3
« on: October 07, 2014, 07:17:10 PM »
No, it's not dead yet!  From

Well, after living with the first 2 versions of the American Mild for a few weeks now, I have some thoughts and ideas about the direction of this project.....

I ended up dry hopping the second batch in order to try to give it more flavor. The taste of both batches is pretty good, but as I feared, they're both pretty thin. My wife refers to them as "water beer" because of the mouthfeel and the fact that the flavor is pretty watered down. So I think that instead of the incremental changes I was gonna make, it's time for a rethink and change of direction. I've considered the fact that maybe I need to bump the OG up to 1.045 so I can get more ingredients in there, but I'm going to try a different grist bill first. With that in mind, here's where I think the next batch is heading....

4 lb. Great Western Munich 10L
2 lb. Rahr pale malt
1 lb. C60
1 lb. carapils

I may chicken out on that much carapils and dial it back to 1/2 lb., but the beer sorely needs something to give it some body and mouthfeel. In addition, I came to the conclusion that I really didn't care for the Special Roast being the primary carrier of flavor. It seemed a bit harsh, so I decided to just remove it completely in this version. I'll keep the BU:GU ratio about 1:1 or a bit less with most of the hop additions in the last 10 min. or so, and likely will dry hop it again. I'm really liking the no sparge technique for this, so I'll keep that. I bumped the mash temp up to 165 for the last batch, so I don't have a lot of room to play with there. An interesting discovery from doing that is that the change from a 153 mash temp to 165 really didn't change the body or sweetness much, if any. It certainly didn't change the fermentability. Both batches started and finished at the same gravity. That's contrary to the conventional wisdom about mash temps, but in line with research presented by Greg Doss of Wyeast at the 2012 NHC in Seattle. So I think I'll stick with the 165 mash temp, since I seldom mash that high and this is a good chance to collect some data about it.

I had expected this project to be a challenge, and I'm certainly getting that. The flavor of the first two batches is actually pretty good...there just isn't a lot of it there. I'm hoping I don't hit a brick wall on this, but only more experiments will tell!

Equipment and Software / New temp controller
« on: October 02, 2014, 05:05:57 PM »
Anybody use one of these?  When I needed a temp controller recently I couldn't find a dual stage Ranco so I went with the single stage.  After the weather has recently tyaken a turn to 30 degree nights, I decided I better rectify that.  I ran across this one and the reviews are really positive.  Just curious if anyone here uses one.

General Homebrew Discussion / 10 AM
« on: September 26, 2014, 05:49:06 PM »
5.5 gal. of Noti Brown Ale mashed in....beautiful day so far!

General Homebrew Discussion / CONGRATS JONATHON FULLER!!!
« on: September 13, 2014, 04:24:29 PM »
BOS in the National Organic Homebrew Comp.!

General Homebrew Discussion / Hop & Brew School
« on: September 09, 2014, 06:42:43 PM »
First day...

Ingredients / Clarity Ferm testing
« on: September 06, 2014, 07:28:41 PM »
Clarity Ferm has been a topic if discussion here in the past.  Chris Colby's Beer and Wine Journal has published the most extensive tests I've seen, both of its ability to lower gluten levels and taste impact.  Great info!

All Things Food / Really?
« on: August 21, 2014, 06:34:11 PM »

Beer Recipes / American Mild
« on: August 21, 2014, 04:45:51 PM »
Thought I'd start a thread to document my attempts at coming up with an "American Mild" ale.  I want to end up with a sub 4% beer that doesn't have flavor and mouthfeel comparable to water!  I'm basing it on the English Mild, obviously, but with American ingredients.  My goal is to come up with a beer with the mouthfeel and flavor impact of a traditional mild, although not the same flavor.  I'm guessing this will take at least 3-6 attempts to get to what I have in mind.  I'm hoping that the amount of crystal, the high mash temp, and the yeast will give me the body I want, while all the late hops will have a lot of flavor but bitterness in line with the OG.  I'm also doing it no sparge, which I haven't done in a while.  Here's the recipe....

#463 American Mild

A ProMash Recipe Report

Recipe Specifics

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):        8.00
Anticipated OG:          1.036    Plato:              8.91
Anticipated SRM:          10.3
Anticipated IBU:          31.3
Brewhouse Efficiency:       73 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts

Evaporation Rate:       1.50    Gallons Per Hour
Pre-Boil Wort Size:    7.00    Gal
Pre-Boil Gravity:      1.028    SG          7.05  Plato


   %     Amount     Name                          Origin        Potential SRM
 81.3     6.50 lbs. Pale Malt(2-row)              America        1.036      2
 12.5     1.00 lbs. Crystal 60L                   America        1.034     60
  6.3     0.50 lbs. Special Roast Malt            America        1.033     40

Potential represented as SG per pound per gallon.


   Amount     Name                              Form    Alpha  IBU  Boil Time
  0.50 oz.    Chinook                           Pellet  12.10  15.5  20 min.
  0.50 oz.    Simcoe                            Pellet  15.40  11.8  10 min.
  0.50 oz.    Centennial                      Whole   10.20   3.9  5 min.
  1.00 oz.    Columbus                        Pellet  15.20   0.0  0 min.


Wyeast 1450 Denny's Favorite

Mash Schedule

Mash Name:

Total Grain Lbs:    8.00
Total Water Qts:   16.00 - Before Additional Infusions
Total Water Gal:    4.00 - Before Additional Infusions

Tun Thermal Mass:   0.13
Grain Temp:        65.00 F

                     Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
sacc                   0     60    160     160   Infuse   173       16.00   2.00

Total Water Qts:           16.00 - After Additional Infusions
Total Water Gal:            4.00 - After Additional Infusions
Total Mash Volume Gal:      4.64 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

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