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Messages - denny

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16
Ingredients / Re: Mecca Grade Estate Malts at NB
« on: December 07, 2018, 05:33:52 PM »
I received an email from MG about new pricing and shipping rates.

Did it say when that new pricing will take effect? I just checked MG's website, it's still at the same pricing it has always been. I'm in NorCal, ground shipping charge for one bag of MG is ~$35. That puts the cost of a bag of one of their base malts at close to $100, about double what I'd pay for a bag/shipping from Morebeer (admittedly I live pretty close to Morebeer so shipping isn't much).

Is MG malt really twice as good?

IMO, it's a LOT better.  Twice as good os subjective and up to you.  Here's the link they sent...https://meccagrade.us10.list-manage.com/track/click?u=8cf4d4c9f25bdb327d7b04b54&id=ce303e0b19&e=4a6bd04199

17
Yeast and Fermentation / Re: Question about nutrients in starter
« on: December 07, 2018, 05:32:02 PM »
Denny,
Thanks for the reply.
Perhaps some testing / comparison is needed here.
I have some nutrient arriving today, I think I'll take a recently brewed recipe and re-brew it using appropriate amount of nutrient in starter and wort and do a comparison.
Gotta have a good winter wkend project :)
Chris

Sounds good, although you may not fond any difference.  Me feeling is that if everything about the beer is done well, it may not appear to help.  It's when things go wrong that it's helpful.

18
Ingredients / Re: Mecca Grade Estate Malts at NB
« on: December 07, 2018, 04:58:33 PM »
Yeah, I've been using Root Hoot lately and I'm very impressed.

FWIW, I received an email from MG about new pricing and shipping rates.  Haven't had time to check it yet, boy it sounds like it should help.

19
All Grain Brewing / Re: Belgian dark strong
« on: December 07, 2018, 04:00:32 PM »
You all can argue about the mash schedule and recipe. For my money I don't like Ardennes in dark beers. I prefer the chimay yeast. Or rochefort.

Ardennes is one of my favorites. Just not in dark beers.


Sent from my iPhone using Tapatalk

I'm with ya on yeast choice, Joe

20
Yeast and Fermentation / Re: Question about nutrients in starter
« on: December 07, 2018, 03:59:06 PM »
Denny,
Since adding nutrients (that include zinc) to your brewing what have you noticed?

Chris, I can't swear that they've made a difference.  OTOH,  I can't swear that they haven't. Nutrient is inexpensive and can't hurt.

21
All Grain Brewing / Re: Belgian dark strong
« on: December 06, 2018, 07:45:17 PM »
I'm using what my local HBS had in stock for yeast. I plan on using Straffe Hendrix Quad dregs for conditioning.

My grain bill is a combo of some of my leftover grain and what my HBS had in stock.

10lbs 2 row
2lbs Honey malt
2lbs Pale Ale malt
8oz special roast 118L
8oz Aromatic
8oz Carapils
8oz Pale Chocolate
1 lbs Dark candi sugar

If I were brewing this, I would drop the honey malt, the special roast, and the carapils, and I would add another pound of dark candi syrup and as much additional base malt as needed to hit the target OG.

That's just my personal opinion though, as I tend to keep recipes pretty simple.

Good comments.  Personally I like a bit of Special B in a BDSA, so after dropping the malts you mention I'd add 1/4-1/2 lb. of that.

22
All Grain Brewing / Re: Belgian dark strong
« on: December 06, 2018, 06:02:25 PM »
I've played with a lot of iterations too over the years, with continental,  British and American malts.  I do find the extended rest at 158°-162°F and holding the ~170° mash off greatly improves the foam and mouthfeel,  and helps to some extent (reason debatable) in extracting the full yield.   What really surprises me is that no matter what I do with the lower temperature rests, it seems to have negligible effect on fermentability, for which reason I think I'll simplify to a single rest around 149°-150°F, time determined by progress of density measurements, followed by the alpha and mash off.  Theory and practice are not converging as expected.  I'm also thinking altering mash viscosity may prove a more effective tool for manipulating the relative contributions of the various enzymes and improving yield than fine tuning beta rests.

Sent from my SM-J727V using Tapatalk

FWIW...I have experimented with mash viscosity many, many times and found it to have no effect.  It could be that you;re not seeing and effect on fermentability due to the high diastatic power of most malts.  I've reached the conclusion that the way to control body and fermentability is through recipe, not process.

Remember, reality often astonishes theory.

23
All Grain Brewing / Re: Belgian dark strong
« on: December 06, 2018, 06:00:00 PM »
No changes at all, and what you describe is exactly what I expected.  I know that a lot of people claim the improvements you mention.  That was why I was intrigued to try it.  But in maybe 5 brews now, I don't see any difference fromk my 148F 90 min. mashes

At least you tried it!

Sure.  It was easy to implement so there was no reason not to at least try.  Still don't understand the results, though.  And tried with several different brands of malt in case that made a diference.

24
All Grain Brewing / Re: Belgian dark strong
« on: December 06, 2018, 05:28:49 PM »
On your advice and that of several others, I've used that mash schedule on my last few continental brews.  Frankly, I havent seen any difference from my usual single temp mash.  I'm trying to figure out why my results are so different.

So no changes in the body of the beer or foam?

I have to admit that from the standpoint of the beta rest temps, it's not a whole lot different. a 2 or even 3 step beta rest in the schedule is merely trying to take advantage of ideal beta mash temps. So I wouldn't expect you to see any changes in fermentation if that wasn't previously an issue.

I would have expected some changes in body and mouthfeel, as well as quality and duration of foam with the long rest at 162 and the prolonged mashout at 171.

When I first hooked up with Bryan, I was skeptical about whether adding different steps, especially the alpha rest at 162 and holding the mashout was going to make a difference. After a few brews I notice a few things:

1.) The multiple beta rests (in this case I still do 20 min at 145, 10 min at 148-149, and 5-10 min at 153) was helping me realize not only full conversion but also a few extra points off of the final gravity.

2.) There seemed to be a noticeable difference in the body of the beer. A sort of increase fullness which couples nicely with what are, in my case, highly attenuated beers.

3.) Without altering much of what I was already doing, I was getting glorious foam stands, almost mousse-like, which was long lasting with incredible lacing.

Now, inevitably, the comment will (and should for that matter) come along that it could be something else in the process giving me these gains. Given what I was already doing, my subjective opinion will be to the contrary.

It works for me and the results I've seen bear that out. To me at least. Taste is subjective, especially when you are the only one consuming your beer. With that said, we have a group of people who we interface with that have echoed some of the sentiments and gains I spoke of above.

No changes at all, and what you describe is exactly what I expected.  I know that a lot of people claim the improvements you mention.  That was why I was intrigued to try it.  But in maybe 5 brews now, I don't see any difference fromk my 148F 90 min. mashes

25
Yeah, I don't drink a whole lot of caffeine to begin with (maybe 10 cups of tea in a normal week).  I do miss the taste of good black tea, but I've been drinking the herbal stuff instead.

The beer is more difficult, especially since Celebration is out (as you noted).  It's only temporary though. 

I'm almost at the point where I can have small amounts of beer.

Good to hear.  I hope your recovery is progressing smoothly.

It is, thank you!  Actually had a pint of my Noti Brown yesterday to celebrate Repeal Day.

26
All Grain Brewing / Re: Belgian dark strong
« on: December 06, 2018, 03:38:24 PM »
Thanks Big Monk,

I usually build up from RO.

After entering my grain bill into Brun water I'm at a mash pH of 5.4.
My plan is to Mash @ 154F until I squeeze all the SG out of the malt I can.
Do you recommend any steps in the mash?
Protein rest?  Acid rest?

I was looking at a balanced profile to keep it simple. I was leaning toward slightly higher chloride to help the malt come through. I will be using WLP 530 Abbey ale yeast.

Also may try a quasi open fermentation.

Sent from my SM-G960U using Tapatalk

From a mash standpoint, I am boring but consistent:

20 Min @ 145
10 Min @ 147-149
30 Min @ 162
10-15 Min @ 171

For a single infusion, I would imagine 60-70 Min @ 149 would better serve you than 154.

Definitely don't need an acid or protein rest.

What does the recipe look like? I love the Westmalle yeast, although I typically use 3787. I like Wyeast.

On your advice and that of several others, I've used that mash schedule on my last few continental brews.  Frankly, I havent seen any difference from my usual single temp mash.  I'm trying to figure out why my results are so different.

27
All Things Food / Re: Instant Pot
« on: December 06, 2018, 03:35:09 PM »
I cooked lentils in it last night: pressure cook on high for 20 minutes with quick release.  They're very good but just a little overcooked.   Next time, I'm going to try 15 minutes instead.

If I have time on Sunday, I might try making yogurt.  It looked pretty simple on youtube.

It's stupidly easy, we mostly use our instant pot for making yogurt honestly.

Yep, my wife makes yogurt weekly.

28
I too am on my second week of no beer (also no caffeine).

Wow, for me the caffeine would be harder than the beer!  Good on ya!  I'm almost at the point where I can have small amounts of beer.

29
https://www.experimentalbrew.com/podcast/episode-81-uncommon-common-ten-mile

After our adventures down in Australia, it's time to get local again with Ten Mile Brewing in Signal Hill, California. Drew sits down with Dan Sundstrom to talk how the brewer got started and why they have a focus on tradition including their attempts to bring the Kentucky Common to California.

But first we've got to cover the bad beer news and some brewing for a good cause news before we borrow a quick tip from Chino and a quick tip of a book series that Drew now has to wait to be finished.

30
The Pub / Re: Arcadia Brewing Facing Foreclosure.
« on: December 05, 2018, 03:26:09 PM »
I will forgo any Ringwood comments....

I heard on the local news last night that here in Oregon, the number of breweries closing doubled over the last 4 years while the number opening halved.  I think we'll see this continuing.

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