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Messages - denny

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1
All Grain Brewing / Re: Belgian Dark Strong / Quad Stalling?
« on: April 23, 2017, 12:45:12 PM »
Just trying to help the OP troubleshoot. His mash profile and all the rest points toward a very fermentable beer so I'm just trying to suss out why he would have gotten such poor attenuation.

I don't know either, but if he followed my recipe and process we can at least eliminate those as variables.  Maybe thermometer miscalibration?  Poor yeast health?  Have no specific reason to suspect either...kinda thinking out loud.

The syrup alone would mean you'd have to really try to not get full attenuation.

To the OP: how was your starter? What are your Yeast management methods in general?

Thermometer was calibrated?

FYI, here's the recipe....http://www.candisyrup.com/uploads/6/0/3/5/6035776/dennys_400th_-_variation_002x.pdf

2
All Grain Brewing / Re: Water Question for IPAs and Mineral Additions
« on: April 23, 2017, 12:42:59 PM »
While a mash pH of 5.2 does make many styles crisp, I haven't found that a pH that low is ideal for pale ales and IPA with their hoppiness and bittering. I find that bumping the pH up to around 5.4 works better for me in those styles.

I agree with that.

3
All Grain Brewing / Re: Belgian Dark Strong / Quad Stalling?
« on: April 23, 2017, 10:19:43 AM »
Just trying to help the OP troubleshoot. His mash profile and all the rest points toward a very fermentable beer so I'm just trying to suss out why he would have gotten such poor attenuation.

I don't know either, but if he followed my recipe and process we can at least eliminate those as variables.  Maybe thermometer miscalibration?  Poor yeast health?  Have no specific reason to suspect either...kinda thinking out loud.

4
General Homebrew Discussion / Re: Brewtan Experiment Writeup
« on: April 23, 2017, 09:26:47 AM »

Yeah, pretty much so.  I'm personally so convinced of it's value that I use it in every batch.

So, if you were to summarize your experience:
Does it help during the mash? If so, how?
Does it help during the boil? If so, how?

A few minor questions...
You mentioned clarity and smoothness, feel free to correct me if I misheard you. @clarity: So, your beers were not clear before BTB? Were you using Whirlfloc or similar).
@smoothness - if you were to use the Meilgaard flavor wheel, does it fit somewhere there?

Thanks in advance.
[/quote]

I use it in both mash and boil so I really can't separate the characteristics. Yes, my beers ended up clear before Brewtan.  Now they are clearer faster.  I also use Whirlfloc and continue to use it in conjunction with Brewtan.  Haven't done the flavor wheel and not interested in doing it.

5
The Pub / Re: Santiago Chile
« on: April 23, 2017, 08:54:21 AM »
Thanks for the info!  I'm going for the Second Annual South American Homebrew Conference, so there should be beer!


Sounds like a blast !

Hope so....it'll be the dead of winter down there.

6
Yeast and Fermentation / Re: Aeration for big beer
« on: April 23, 2017, 08:53:34 AM »
I may be ok, one bit of info I forgot to mention is that this is a 2.5 gallon batch.

Yeah, that makes a difference!

7
All Grain Brewing / Re: GRAINFATHER VS OTHER EQUIPMENT QUESTION
« on: April 23, 2017, 08:53:01 AM »
Sure...can't think why it wouldn't be.  I have a Grainfather, a Zymatic, a Pico, and 3 cooler systems.  All make great beer.

8
Yeast and Fermentation / Re: Aeration for big beer
« on: April 23, 2017, 08:48:32 AM »
I don't add extra O2, but I do pitch a lot more yeast than you did.

9
All Grain Brewing / Re: Belgian Dark Strong / Quad Stalling?
« on: April 23, 2017, 08:47:39 AM »
90 mins at 147

Maybe you fermented too cold? I've personally never started 3787 lower than 65 fa

I ferment that strain at 64 all the time no problems.

Did you use any sugar/candi syrups? I don't know the recipe so hard to trouble shoot without more info.

The recipe calls for both sugar and D180.

10
All Grain Brewing / Re: Belgian Dark Strong / Quad Stalling?
« on: April 23, 2017, 08:47:00 AM »
90 mins at 147

Maybe you fermented too cold? I've personally never started 3787 lower than 65 fa

But I have and gotten great attenuation.

11
General Homebrew Discussion / Re: IPAs and Me
« on: April 23, 2017, 08:46:14 AM »
I am not a fan of IPA(s). When I go to a taproom, bar, or bottle shop, I am more interested in session strength balanced beers. They are becoming more difficult to find as everyone is brewing hop blasters or high alcohol beers it seems.



Sent from my iPad using Tapatalk

As we discussed on the podcast that's kind of a meaningless metric.  You never really know how many IBUs are in the beer.  Go by taste, not numbers.

12
General Homebrew Discussion / Re: IPAs and Me
« on: April 23, 2017, 08:44:56 AM »
I rarely drink IPAs anymore but when I'm in the mood for one nothing else will quite do!

I rarely brew or drink anything else.

13
General Homebrew Discussion / Re: IPAs and Me
« on: April 23, 2017, 08:44:16 AM »
I've read a surprising number of posts from members that don't particularly care for America's most popular craft beer style.  I'm kind of in the middle.  It's just another style to me. There are a few that I love and few that I don't like at all.  Most fall into a huge gray area that's neither great nor terrible (think bell curve).
I know for homebrewing purposes I won't be
making any over about 55 IBUs.


Sent from my iPhone using Tapatalk

My wife won't touch a beer under 70 IBU.  We all have our preferences. 

14
All Grain Brewing / Re: Water Question for IPAs and Mineral Additions
« on: April 23, 2017, 08:43:10 AM »
So you are saying, stay clear of the acid addition and just do the mineral additions I was planning?

I think that's what Jeff meant and it's what I'd recommend also.

15
The Pub / Re: Santiago Chile
« on: April 22, 2017, 03:18:16 PM »
Thanks for the info!  I'm going for the Second Annual South American Homebrew Conference, so there should be beer!

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