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Messages - denny

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31
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 23, 2016, 01:26:27 PM »
Maybe some folks can't taste it? Maybe its how you ferment it?

Using the methods I outline here http://www.lowoxygenbrewing.com/uncategorized/cold-fermentation-practices/

It's like a lemon drop.

Obviously everyone has differences in their tasting, but there are so many people who don't have issues with it that I find it hard to believe it's the yeast itself rather than the way it's being used.

32
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 23, 2016, 01:04:41 PM »
What about all the people who haven't gotten lemon out of 34/70?

33
General Homebrew Discussion / Experimental Brewing podcast Episode 28
« on: November 23, 2016, 09:49:13 AM »
https://www.experimentalbrew.com/podcast/episode-28-uncommonly-common

On this pre-Turkey Day here in the US, we found ourselves back in Portland in this episode and we're at a brewery right up Drew's alley!

We start in the pub with a brief discussion of what fine beers we'll be supping on while we're stuffing ourselves silly. We also look at some charity from No-Li Brewing, a rather "innovative" beer addition to the Not Your Father's lineup and Mike Tonsmiere's Kveik experiments.

In the brewery, we examine the speciality malt market and what it means for the tide of craft beer styles from a global perspective and Drew talks about revisiting one of his favorite projects from the past with White Labs Zurich Lager strain.

In the lounge, we visit with Sean Burke at Common's Brewing where we explore their farmhouse centric approach and how they grew into a beautiful space with strange equipment.

For a quick tip, we share a brief note on using Hop Extracts efficiently and cleanly. (And what not to do with them!)

We tackle more of your questions in our Q&A segment before closing you out with two of Drew's latest finds - HBO's Westworld and a Beastie Boys / Daft Punk Mashup that is pretty damn awesome.

Episode Links:

    No-Li Brewing's Charity Fundraiser - http://www.krem.com/news/community/no-li-brewery-and-community-raises-15...
    Not Your Father's IPA - http://beerpulse.com/2016/11/not-your-fathers-taproom-ipa-and-cherry-ale...
    Mad Fermentationist Kveik Experiments - http://www.themadfermentationist.com/2016/11/voss-and-muri-kveik-strains...
    Specialty Malts - http://www.craftbrewingbusiness.com/news/malt-industry-update-specialty-...
    Falconsclaws (The Original) - https://www.maltosefalcons.com/recipes/falconsclaws
    White Labs Zurich Lager - http://www.whitelabs.com/yeast-bank?keywords=zurich&type=yeasts (Specialty Order!)
    Commons Brewery - http://www.commonsbrewery.com/
    Westworld - http://www.hbo.com/westworld
    Daft Science - https://coinsmakeyoudance.bandcamp.com/album/daft-science
    Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing
    Experimental Brew Store - https://www.experimentalbrew.com/store

34
Yeast and Fermentation / Re: Wort Aeration
« on: November 22, 2016, 01:10:57 PM »
That system worked excellently for me.  now that I pump from kettle to fermenter I find that does all the aeration I need and do nothing else.

35
General Homebrew Discussion / Re: Estimated FG Seems Odd
« on: November 22, 2016, 01:09:20 PM »
Finally, software estimates of attenuation and FG are utterly worthless. Your FG (and attenuation) depends on lots of factors - grist, mash temp, pH control, yeast health and quantity, etc. Though most of your beers finish ~ 1.012, lots of yeast/grist/mash temp combos will make beers that don't.

THIS^^^^  Grist and process make a lot of difference in attenuation and software i doing nothing more than making a guess.  Yeast attenuation ratings are simply a way of comparing one yeast to another and do not necessarily reflect the attenuation you can expect.

36
Ingredients / Re: Brewtan B
« on: November 22, 2016, 11:07:27 AM »

Ok, so... He is affiliated with the company that makes "brewtan"? Or he is a food scientist (schooled) and a salesman for the company of brewtan? Just trying to feel this out here...

Just looked it up...his official title is Director of New Product Development at Ajinomoto.  He is a food scientist.

37
Ingredients / Re: Brewtan B
« on: November 22, 2016, 10:09:45 AM »
Is Joe a salesman? Or a chemist/engineer there?

Both.  And if you're implying a lack of integrity if he's a salesman, I guess you know Joe.

Not implying anything, don't know anything about him. I have seen some say he's a salesman, and some claim other.

He's a PhD food scientist.  I think that technically he'd be called something like "sales engineer".

38
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 22, 2016, 09:30:08 AM »
Sadly I think they are both sad excuses for real yeast... sorry :(

Happily, many of us disagree.

39
Ingredients / Re: Brewtan B
« on: November 22, 2016, 09:28:50 AM »
Is Joe a salesman? Or a chemist/engineer there?

Both.  And if you're implying a lack of integrity if he's a salesman, I guess you know Joe.

40
Ingredients / Re: Brewtan B
« on: November 22, 2016, 08:45:33 AM »
A quick question: How important do you think the mash addition is?

I brewed an IPA last Sunday and just did the boil addition.  My thinking was that it will help, but the beer won't be aged so why use double the amount?

Having not left out the mash addition, I can't say from experience.  But if Joe says to do it, I'd do it.  He's the expert.

41
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 22, 2016, 08:43:30 AM »
I have been wanting to use S-189 but am stuck on 34/70 due to it's reliability and ease of use. How do they compare? Is there anything I should know about using S-189? Is it more prone to diacetyl? I normally ferment lagers at 50F with an accelerated schedule.

I am planning a schwarzbier soon. Would 189 be a good choice for that? What are other good styles for it? Should I ask more questions?
 

I generally think pf 189 as more for malty styles and 34/70 for styles that don't have as much body.  Both are equally easy to use and reliable.  I think for a schwarz I'd go with the 34/70.

42
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: November 20, 2016, 11:06:02 AM »
I've got grain crushed for a BDSA I hope to make after Thanksgiving.  Also need to crank out a couple extract batches and I'm jonesing to brew something on the Zymatic.

43
Yeast and Fermentation / Re: Imperial Yeast
« on: November 20, 2016, 11:04:43 AM »
I really have to try 1450. I have an American brown ale on the schedule for next year, 1450?

Love it for that style

44
All Grain Brewing / Re: Missing hop profile?
« on: November 20, 2016, 09:24:35 AM »
Wrong yeast is a probability I didn't consider, as some yeasts are not as friendly to hop aroma but bitterness is usually prominent

Sent from my SM-S820L using Tapatalk

Examples?

45
Yeast and Fermentation / Re: Imperial Yeast
« on: November 19, 2016, 10:26:01 AM »
Haven't used it, but she is correct in saying it is their Chico strain.

I have used it and it's pretty much 1056.  However, it is NOT close to 1450.

What is? If anything.

Nothing I've ever run across.

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