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Messages - denny

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16

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.
[/quote]

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

17
Does anyone know of BioFine has any impact on gluten levels?

I don';t believe it does.

18
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?

Thanks
Air?

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

stale as in oxidized?

19
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

http://blog.stonebrewing.com/index.php/stone-pale-ale-recipe/

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.

20
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.

21
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.

22
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!

23
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.

24
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

Dude....you just blew yer image!  PLEASE be safe!

25
Homebrewer Bios / Re: Wild Boloney Brewing...
« on: July 24, 2015, 08:33:51 AM »
Hi Rob!  Welcome!

26
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.

Enjoy
Bruce

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

27
General Homebrew Discussion / Re: Sunlight and wort?
« on: July 23, 2015, 12:53:11 PM »
Does only UV light affect this?

I asked a similar question and was told in my Brewing Chemistry class at Central Washington Univ. that the whole light spectrum will skunk beer.

There is a hop product that is engineered to not go skunky.  Think Miller or Corona in the clear bottles.  To my knowledge it is not available to the homebrew market.

More info...

https://byo.com/mead/item/2263-lightstrike-advanced-brewing

http://homebrew.stackexchange.com/questions/12959/hop-photoisomerization-light-effect-on-transparent-bottles

http://articles.chicagotribune.com/2004-03-10/entertainment/0403100092_1_skunky-bottled-beer-brown-bottles

http://hopsteiner.com/wp-content/uploads/2014/03/wm-use_downstram.pdf

28
All Grain Brewing / Re: Question about batch sparge timing
« on: July 23, 2015, 09:06:30 AM »
You may be right.  The crush is still Numero Uno.  Not much else matters.

Agreed in general.

29
All Grain Brewing / Re: Water for an Oktoberfest?
« on: July 23, 2015, 08:31:02 AM »
This might be of interest. Na is what triggers "salty", this says it can also inhibit bitterness receptors. There is some good stuff here. I knew sweet would counter bitterness, but salt (Na ion) does too.

http://sciencefare.org/2013/07/10/why-does-salt-make-almost-everything-taste-better/

A study with interactions. Something to think about in our brewing. How to put it to use?

http://sciencefare.org/2013/02/27/the-importance-of-taste-suppression-and-a-special-personal-request/

Jeff, I think this has been pretty well known for quite a while.  My Dad used to put salt in his beer to cut the bitterness.
It was the first time I saw some science behind it. An uncle put salt in his beer too, it also knocks out some CO2 as nuclear ion sites.

Yep, that, too!  I think I first read about the effect in McGee's book.

30
All Grain Brewing / Re: Question about batch sparge timing
« on: July 23, 2015, 08:29:27 AM »
  If you have efficiency concerns, start with the crush, then go to water and mash pH, and save the marginal effects of time and temperature for last.

+1

I've found time and temp make more difference than pH.

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