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Messages - denny

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1
Ingredients / Re: malt substitute for molasses?
« on: Today at 10:34:44 AM »
Special B malt will get you into the right neighborhood.  Also any deep crystal malt like Crystal 120, 140, or higher if you can find it.


Yeah, I was thinking maybe a mix of Special B and C120. Might be in the ballpark.

But you won't get the tangy, bitter bite you get from molasses.

2
I wish I could remember where I saw this, but what it said was that in a round mash tun a bazooka screen should be used, and a toilet supply line is best for a rectangular cooler. But I bet we're only talking a couple of points difference, and there are other variables that would be hard to control.

I have a bazooka and a false bottom for my Home Depot cooler. Maybe one of these days I'll compare the two, but I prefer fly sparging. The journey is just as important as the destination.

That's bunk.  And neither will make any difference in your efficiency.

3
I bet its a lack of oxygen.  ;)

Sorry, had to go there. I really can't see anything that would give you that astringency either. Does it come across as metallic or more chemical in nature?

HAHAHAHAHA!

Astringency is a dry mouthfeel, so I don't see either metallic or chemical as being pat of it if it's truly astringency.

4
All Grain Brewing / Re: Low Oxygen Brewing
« on: May 23, 2016, 01:59:35 PM »
use Brewtan B in strike water (and the boil)

What's Brewtan B doing in this case?

I'd never heard of it until just now: https://www.wyeastlab.com/com_b_productdetail.cfm?ProductID=13

Long threads on here about it.  I have 2 batches going, one with and one without to compare.

5
It is divine retribution for not following their method to the letter...;)

Seriously, though, I can't think of anything in particular.  The amount of SMB you used is so small that I doubt it will do anything, either O2 wise or flavor wise, but that's a WAG.

6
Events / Re: Skipping the banquet at HomebewCon
« on: May 23, 2016, 01:54:24 PM »
Did you actually read what I wrote? Where exactly did I mention anything being easy about the conference?

Well, I thought I did, but apparently I didn't!

7
Events / Re: Skipping the banquet at HomebewCon
« on: May 23, 2016, 11:29:39 AM »
Here's the conference planning doc from the AHA...http://www.homebrewcon.org/contact-us/local-committee/planning-guide/

8
Yeast and Fermentation / Re: Still learning my yeast strain
« on: May 23, 2016, 09:11:36 AM »
Its crazy sometimes how just when you think you know something, you still have more to learn

In the words of the immortal Jethro Gump, "The more I know about beer, the more I know I need to know more about beer."

9
All Grain Brewing / Re: Low Oxygen Brewing
« on: May 23, 2016, 09:10:11 AM »
My first attempt at low/reduced oxygen brewing is in the books.  Went for a british bitter because, why not?  The methods I implemented for reduced oxygen did not add any length to the brewday, but the methods I implemented for producing a British bitter added an hour to my day (30 more minutes mashing, 30 more minutes boiling).  I've top cropped my british yeast and tasted a spoonful sample, which was good as usual (the homemade torrified wheat comes through very well). No loss of efficiency - increased efficiency from typical actually.  Unfortunately, I have no way of knowing about the actual DO levels during any of my process.  I also don't plan on any triangle testing.  Just a first-run attempt at implementing most of the low oxygen brewing suggestions to see how difficult it would be for me - it wasn't.  I'll be doing the same for an upcoming saison with a couple minor adjustments, but same general goals of making baby steps in the low-oxygen-brewing direction without hinging judgment on my attempts until I can confidently produce what should be considered a qualified low oxygen beer.

So, what methods did you implement?  From my reading, I understood it to be an all or nothing procedure.

10
Events / Re: Skipping the banquet at HomebewCon
« on: May 23, 2016, 07:44:29 AM »
Finding space for the conference is becoming more and more difficult it seems.

Part of me thinks that finding a willing local committee to get the legwork done is also a big factor.  The process for getting a future site selected isn't exactly well published, so having some available people that have done it before (at the very least in an advisory capacity) is an advantage that places that have already hosted have over new sites.

The AHA has a document relting to that and in the past we've publicized it.  I'll dig  up the link.

11
Events / Re: Skipping the banquet at HomebewCon
« on: May 23, 2016, 07:43:15 AM »
I think there are plenty of places to hold the conference, but the issue is the behind the scenes work which is handled by the host club(s). For instance the conference could easily be held in Charlotte with side trips to many local breweries and a pre-conference party bus to Asheville, but it would tax the clubs in NC to almost the breaking point. CBM in Charlotte has a large membership, but they put on a beer festival every year in the autumn for charity which sells 5K tickets and in May they host their homebrew competition. I just don't see them having enough gas in the tank to handle all the logistics of the conference immediately following their comp with their festival coming up a few months after the conference.

I don't actually know everything which goes on behind the scenes, but I'm told all the volunteers still pay for the conference despite many never seeing anything other than the room as they deliver beer from the central cooler. I'm not sure how other organizations do it, but it would seem to me if there was a means to not burnout while hosting the conference there would be many more places who could host.

Mike, if you think it's that easy, you should run for GC.

12
All Grain Brewing / Re: Low Oxygen Brewing
« on: May 23, 2016, 07:42:06 AM »
Nope, and I don't intend to.  Wat too much hassle and I'm not entirely convinced it's worth it.  I'm experimenting with easier ways to deal woth O2 in beer.

13
I've had a few infected to the point I tossed them, but I would never go to the lengths you do. That destroys the fun for me.  And losing maybe 3 batches out of 500 is a pretty good average.  So I'm careful, but not obsessed.

14
All Grain Brewing / Re: High mash efficiency
« on: May 22, 2016, 10:57:35 AM »
Got to be some sort of error somewhere because that's impossible!  Maybe volume measurement, maybe grain weights, maybe something esoteric like the wrong potentiual extract for a grain.

15
Ingredients / Re: Hop storage lifespan ?
« on: May 22, 2016, 10:12:31 AM »
The catch with whole cones is that one needs to know when they were harvested and how they have been handled since being oasted.  You are fortunate in that you live in area where that knowledge is relatively easy to obtain. 

While I could probably live with pellets for kettle hopping, something happens to the flavor and aromatics during pelletizing that makes the beer slightly more harsh and less bright, resulting in longer conditioning times in my home brewery.  If one uses a lot of "C" American hops, then these subtle changes are not that noticeable. Most of these cultivars are off-the-hook with respect to the essential oils that define their finishing qualities.  However, the difference between whole cones and pellets is very noticeable when using noble/noble triploids and other landrace hops such as Cluster, Fuggle, and Golding as finishing hops. Whole Cluster bears little semblance to pelletized Cluster when used as a finishing hop.  Much of the lemon is lost during pelletizing.  The cultivar where I find the biggest difference between whole cones and pellets is Liberty.  Whole Liberty is a thing of beauty.

Well, it's easy to get around the catch...just order whole hops from the same place I do!  The quality and transparency of info is amazing.

And I have to say that of you're getting pellets like that, it may be due to poor pelltizing techniques.  I use pellets exclusively for continental hops and find thenm far better than the leaf equivalents.

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