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Messages - denny

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16
General Homebrew Discussion / Experimental Brewing podcast Episode 17
« on: June 22, 2016, 10:36:42 AM »
First time ever! Denny and Drew and a thousand of their favorite friends are in the same room - the Expo hall at the 2016 American Homebrewer's Association "HomebrewCon". We sat down in the BrewcraftUSA booth and talked with a bunch of different folks including some of our sponsors and some of our very favorite people - including IGOR Nicki Forster who brought us a beer to taste, Marshall Schott who abused us with a triangle test and another listener, Keith Baker, who dropped a beer on Denny to make him crazy! This episode is jammed packed with questions, answers, and really interesting people so give it a listen! (Also this is your last chance to drop some money on the pooches before we get to our next charity!)

Also, a big thanks to listener Chris Nelson for our wonderful "Wrath of Conn" poster that you see on the site.

Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) - contact them at igor@experimentalbrew.com. We want more Citizen Science!

In the meanwhile, subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). If you have questions you'd like answered in our Q&A segment, send an email to questions@experimentalbrew.com!

Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing

This episode can be downloaded directly at http://www.podtrac.com/pts/redirect.mp3/www.experimentalbrew.com/sites/default/files/ExperimentalBrewing_Episode_017_The_Wrath_of_Conn.mp3

17
Ingredients / Re: Brewtan B
« on: June 21, 2016, 11:24:33 AM »
So I had a chance to taste test my Brewtan beers yesterday.  This was not a blind test, just some samples I took while kegging.  Therefore, these are my impressions, not test results.  I need to brew a few more back to back batches before making any final pronouncements.  That said, here's my first impression...I brewed 2 batches of identical (as much as I could make trhem) German pils and a single batch of Rye IPA.  Comparing the pils, I'd say the Brewtan batch looks slightly clearer.  It has a more pronounced malt flavor than the non Brewtan batch.  The Rye IPA seems to have a much fuller, more present rye and barley presence than it usually does, but remember I don't have a "normal" batch to compare it to.  I will continue testing, but at this point it seems promising.

18
Ingredients / Re: Brewtan B
« on: June 21, 2016, 11:19:37 AM »
Brewed a Marzen the other day and added Brewtan to the mash along with smb and preboiled strike water. The wort came out crystal clear unlike my previous Helles Brewtan batch but I think I overdosed it after rereading the manufactures recommended dosage of 2-6g per hl (calculated on volume of final beer) not strike water.

The Brewtan rep who introduced me to it (who also happens to be a multi NHC winner) said for a 5 gal. batch use 1/4 tsp. in the mash water and 1/2 tsp. mixed in a slurry the last 15 min.  Add the slurry before other finings.

19
If you missed the original webinar, be sure to check this out!  Fascinating info.

20
General Homebrew Discussion / Re: Corn Syrup
« on: June 20, 2016, 11:38:46 AM »
If you're talking corn syrup like Karo, avoid it. It has salt and vanilla in it.

21
General Homebrew Discussion / Re: Ashy flavor?
« on: June 20, 2016, 11:37:48 AM »
Does anyone think that contamination could be a cause of an ashy flavor? Since the pH was in line, I have to wonder... I've used midnight wheat a few times and haven't gotten an ashy flavor from it. But I have gotten ashy in dark beers before and I often wonder if it was due to a low grade contamination of some sort.

I have had a contamination cause a smoky phenolic.  Could that be the same as "ashy"?

22
Beer Recipes / Re: Dog related beer recipes
« on: June 20, 2016, 11:36:51 AM »
Just sent a recipe there, Denny.

Thanks, Jon!

23
Beer Recipes / Dog related beer recipes
« on: June 20, 2016, 10:44:29 AM »
Love beer?  Love your dog? Of course you do!  Podcast listeners have been donating money for Freedom Service Dogs and at the end of June we'll donate over $400! Thank you listeners! Help us celebrate by sending your dog related homebrew recipe to podcast@experimentalbrew.com!

24
Beer Recipes / Re: Festive Wee Heavy
« on: June 20, 2016, 08:23:17 AM »
1728 should only ever reach about 70% max, which would make batch 2 end up at around 1025, with 7.8% ABV. Two quite different beers alright.

You can get 85% attenuation out of that yeast.  It's not the yeast as much as the wort that determines attenuation.

25
General Homebrew Discussion / Re: Affordable Water Testing Kits
« on: June 19, 2016, 11:58:17 AM »
I just sent my well water to be tested by Ward Labs.  $42 for them to send the collection bottle with return postage and testing.  I think that's a pretty good deal.  The county charges $50 to do a water test on a well if you collect your own sample, and $100 if they send someone to take the sample.  The $8 savings is enough for two pints on pint night at my favorite watering hole.

Which test did you get?  I always go for W-6.

26
General Homebrew Discussion / Re: Affordable Water Testing Kits
« on: June 19, 2016, 11:09:48 AM »
Hello Everyone,

I am looking to take my brewing up a notch with water testing (controlling the ph, etc.). Water testing kits for brewing are expensive, can anyone recommend alternatives (i.e. pool testing kits, etc.) that can serve as a decent proxy? As a first step I was thinking of just buying brewing pH strips, unless anyone has recommendations!

Thank you for your help!

pH strips are pretty much worthless.  Even if you get ColorpHast strips, which are expensive and the best around, they're still pretty unreliable  Most of the time, once you know what your water analysis is, it won't change.  So one test every year or 2 is pretty much all you need.  You can get many water tests from Ward Labs (www.wardlab.com test W-6) for the price of a decent water test kit.

27
All Grain Brewing / Re: Going all grain
« on: June 19, 2016, 09:11:57 AM »
Good to know.  I thought it would add orange flavor.  Would sweet orange peel do the trick or am I still barking up the wrong tree?  Or, should I buy 5 or so oranges and add the zest like a dry hop, or do you think the Amarillo would add enough citrus/orange by itself?

I think my approach would be to see what I get from the hops.  If that's not enough, I'd ad some zest to the finished beer.

28
All Grain Brewing / Re: Going all grain
« on: June 19, 2016, 08:48:29 AM »
Thanks for the feedback everyone.  I think I will probably use the well water as is, unless I get the water report back before I brew and the water is trash. 

I think I am going to do a modified version of the Orange SMaSH, just not a SMaSH.  This is what I am looking at (saw where Denny had posted this on another forum and it sounded good....I am just going to add some bitter orange peel late in the boil).

10 lbs Pale Malt (2 Row) US (1.8 SRM)
1 lbs Caramel Malt - 60L (Briess) (60.0 SRM)
1.00 oz Amarillo [9.20 %] - Boil 60.0 min 34.3 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins)
0.50 tsp Yeast Nutrient (Boil 10.0 mins) 
1.00 oz Amarillo [9.20 %] - Boil 5.0 min 6.8 IBUs
1.00 oz Orange Peel, Bitter (Boil 5.0 mins)
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml]

 
Beer Profile
 
Est Original Gravity: 1.052
Est Final Gravity: 1.011
Estimated Alcohol by Vol: 5.3 %
Est Color: 9.2 SRM
Bitterness: 41.2 IBUs

Keep in mind that bitter orange peel is usually used for bitterness, not orange flavor.

29
The Pub / Re: Week 1 done
« on: June 19, 2016, 08:45:49 AM »
Good on ya, Steve!

30
All Grain Brewing / Re: Going all grain
« on: June 18, 2016, 10:28:01 AM »
I would suggest using all RO and Brunwater to add back, depending on the style selected to brew.  Otherwise, you are kind of shooting in the dark.  Adding some gypsum for the IPA is probably a no-brainer, but my well water is so bad that all I can reliably make from a pH perspective are dark stouts and porters and even they have too much iron to be palatable.

RO will let you dial in things much more reliably.  Best of luck.
+1 on the RO water if you are on a well.  I couldn't possibly brew beer from our water straight from the well.

OTOH, my well water is amazing and I think one of the reasons my beer turns out as well as it does.  Sure, well water can be bad, but it's far from a given.

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