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Messages - denny

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Yeah, I get about a 43% evaporation on 1 gallon batches. 1.75-1 over 90 min.

Don't measure boiloff in %.  You will not get twice as much in a 10 gal. batch as you do in a 5.  Measure boiloff in gal./hr.

Classifieds / Re: Brewer wanted
« on: Today at 09:03:27 AM »
$12 and maybe benefits is about as good as it gets for an entry-level brewing job, *and* you get to work with Denny?!
Most would pay $12 an hour to brew with Denny

And many would pay $12/hr. not to!

Yeast and Fermentation / Re: Lager Starters
« on: Today at 08:32:38 AM »
I've found that all my strains grow 100-150 billion cells per liter in an 8°P stirred starter. So about 3 L for 5 gal at normal gravity.

Forgot to mention, but that's the same for me.

Yeast and Fermentation / Re: Lager Starters
« on: Today at 08:29:14 AM »
For 5 gal. of an average gravity lager, I use a 3 qt. starter.


stale as in oxidized?

I would certainly not describe it as a sherry or metalic flavor. It would be closer to a paper flavor but I don't think it was oxidized.

The salty flavor could from the water they are using.  Do you get salty flavor from Cal Commons?

I do not get a salty flavor with Anchor Steam and the couple of homebrews I have tried. Perhaps it is the water, the city is probably pumping it in from the Gulf. I did not taste the local water during my visit.

paper says oxidation. That's a packaging fault. Metallic would not be oxidation. That's ussually a water problem.

Salty says water to me as well. I don't think what you are describing is a yeast character though. Doesn't really sound like something I'd want to replicate either.

Actually I get metallic from some oxidized beers.  Still just guessing, though.

Does anyone know of BioFine has any impact on gluten levels?

I don';t believe it does.

I visited Pensacola Bay Brewery in Florida last week (spectacular beer by the way) and thought their Kolsch was very unique from others I have tried. It had a very distinctive air and salty flavor - a California Common came to mind. They said it was a Munich yeast.

Any idea of what they may have used?


Stale quality like you're drinking an Anchor Steam. Don't know how else to describe it...  :P

stale as in oxidized?

I am planning a brew day using the recipe from Stone's blog for their retiring pale ale.
My questions are about their process. I mash in a cooler and batch sparge.

1. They list their sacc. rest at 156F for 20 minutes, I usually go 60. is there a reason for a short mash? Higher temp makes conversion go faster maybe?

2. Is it necessary for me to do a mash out or are they recommending it because they are fly sparging? I batch sparge and typically do not mash out.

Just curious if there is some "secret" to the recipe or if these parameters are just equipment specific.

Here's a link to Stone's recipe info... Thanks for any suggestions

1.  When a commercial brewery lists a short mash rest, what you don't see is that it takes them hours to mash in, sparge, and lauter and all of that time is at mash temp.  Do what you know works for your system.  A 60 min, rest will be great.

2.  No need for a mashout, but you can do what I do...heat your sparge water to 185-190F.  That raises temps pretty much into the mashout range while you sparge.

Ingredients / Re: Downey Mildew and Michigan Hops
« on: July 26, 2015, 10:54:27 AM »
I didn't ever have downey mildew or pest problems.  I just burned out on growing hops. Given how cheaply I can buy great hops, it just wasn't worth my time or effort any longer.

Ingredients / Re: Hop Back Impact
« on: July 26, 2015, 09:08:30 AM »
I had a hopback and gave it away because it just didn't seem effective compared to a whirlpool addition or dry hopping.

Yeast and Fermentation / Re: Fermentis W-34/70
« on: July 25, 2015, 03:05:31 PM »
I have no desire to turn my yeast hobby into a job.

More proof of your intelligence!

General Homebrew Discussion / Re: Nitro
« on: July 25, 2015, 09:24:06 AM »
Yeah but in the same way liquid smoke is supposed to mimic actual smoke.

I disagree that cask ale rounds off flavors. You don't get the same amount of bitterness or acidity and that allows you to enjoy different attributes in the beer. There's not less flavor but some of the flavors you normally expect are more subtle in favor of other character.

IMO nitro deadens a lot of those flavors and adds an unwelcome metallic taste.

If you've ever had the same beer served on cask and nitro then you can see how nitro is a terrible emulation of service by beer engine. I understand not wanting to deal with casks but from a flavor perspective I'd rather take an undercarbed beer served on CO2 over nitro. It may not be as creamy but the flavor is far better.

Hear hear!  IMO, I've never had a beer that was improved by being served on nitro.

General Homebrew Discussion / Re: Note to self
« on: July 24, 2015, 08:37:52 AM »
Confession: in the warmer months, I often brew with no shoes on. I usually spend more time inside than in my garage while brewing, figure putting shoes on is a waste of time.

For better or worse just blew yer image!  PLEASE be safe!

Homebrewer Bios / Re: Wild Boloney Brewing...
« on: July 24, 2015, 08:33:51 AM »
Hi Rob!  Welcome!

General Homebrew Discussion / Re: Nitro
« on: July 24, 2015, 08:33:08 AM »
There was a seminar on beer gas at the NHC that covers pretty much all you need to know. It is available to at this site to AHA members.
I have had it since April and love it for my porters and stouts. Denny's BVIP is wonderful on beer gas. I had to lower the CO2 content of my beers to make it work. Future beers I will use the beer gas to carbonate.


Glad you like it.  Personally I find it strips out the flavor, but to each their own!

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