Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - denny

Pages: 1 2 [3] 4 5 ... 1151
31
Equipment and Software / Re: Water testing
« on: June 11, 2017, 01:55:23 PM »
Test W-6 from wardlab.com

32
Mitch Steele's takes are always interesting (and legit IMO).

http://hoptripper.com/craft-beer-sales-are-at-an-all-time-high-and-why-this-could-be-scary/

He makes some good points, but I've seen numbers that indicate the entire market, craft and macro, is declining.

33
General Homebrew Discussion / Re: Ice Bock
« on: June 11, 2017, 12:08:37 PM »
Denny, if you found that info, I could use it too.  I'm doing an ice pils starting at about 5.5%.  At least I learned here about Major Vice's dilemma and now plan to pull the dip tube from my corny before freezing.  I hope to be able to re-insert it through the frozen slush.

Just ran across this, Doug....

The freezing point (°C) of beer = (-0.42 × A) + (0.04 × E) + 0.2, where A is the percent of alcohol content by weight, and E is the original gravity of the wort (°Plato). Therefore, each 1% increase in alcohol content lowers the freezing point by 0.42° C and each increase in gravity of 1° Plato raises it by 0.04°C. Thus, no beer will freeze at -1°C, and products at higher alcohol concentrations (including high-gravity brews prior to dilution) will withstand even lower temperatures.

34
My experience with JaDeD has been nothing but positive.  Great products from great guys!

35
Hop Growing / Re: Cross contamination?
« on: June 10, 2017, 03:44:34 PM »
Redesigning my garden and would like to start growing my own hops, my question is is there any problem with cross contamination of hop varieties? Is it ok to plant more than one variety close together, or should they be placed some distance apart?

Sent from my LGLS992 using Tapatalk

Seems like the only way you could get cross contamination is if you had a male plant in with the females.  You definitely don't want to be growing make plants for several reasons.  AFAIK, all reputable sellers only sell females.

36
General Homebrew Discussion / Re: What's the deal with BYO magazine?
« on: June 10, 2017, 11:18:38 AM »
I definitely don't want to subscribe to BYO after hearing about that. It sounds like they're in dire straits financially and he's lashing out at people he perceives as being responsible for that.

I hope not. I'm still waiting to get paid for an article they published almost seven weeks ago; it's never taken this long before.

I wouldn't worry about it.

37
Thank you. There is a debate on another forum right now, saying that homebrewing does not save you money.

That debate will never die because both sides are correct. If you don't place any value on your labor, then of course you can make beer for less than someone who has to pay their employees.

But if you move into all-grain and reusing yeast down the road, raw materials costs drop into the $5-20 per batch range.

I still say homebrewing to save money on beer is like buying a fishing boat to save money on fish.  Or my wife's garden, where a carrot costs about $2. Or my chicken coop, where eggs will cost me $6 each for the next 5 years.

38
Yeast and Fermentation / Re: Premature Fermaculation!
« on: June 10, 2017, 08:59:51 AM »
Obviously the BS prediction has been improved since the last time I used it!  Good to know.  And of course, the FFT is always a good idea.

Yeah, I've been consistently impressed by how good it is...that said, I have spent some time calibrating various values on my end (mash efficiency, boil-off, mash tun dead space, etc.) over a few batch, so that initial effort paid off.

So if you make the same recipe with say, 5% crystal vs. 30% of the same crystal, the FG predictions somehow can compensate for that? 

39
The Pub / Re: RateBeer minority position by ZX Ventures
« on: June 09, 2017, 03:48:01 PM »
Before, Ratebeer was only humorous and ridiculous, with all of the highest rated beers either being IIPA or RIS. Now it'll be amusing (and not surprising) to see if all the low end Goose island beers (and others) end up all suddenly rated 99+.    ;D

That's not even possible.  :o
Is it?   ::)


Beats me. I was being tongue in cheek mostly. But I could see ABI beers being rated pretty highly. They bought it for a reason .

I think it's more about data mining than getting good ratings for ABI products.

40
Yeast and Fermentation / Re: Premature Fermaculation!
« on: June 09, 2017, 03:47:07 PM »
The FFT is definitely the gold standard (and a darned good idea if you plan to spund, as noted by Joe Sr.), but if you take really careful notes and learn your system over a few batches, many equations or software calculators can get you quite close.

I use BeerSmith, and as I have dialed in everything over the past year or two, I'm finding that the estimates produced by the software are consistently within ±0.02. I consider this squarely within the error of measurement for all of the various components of my system (hydrometer, mash temperature variation, boil-off, etc.). I worry if the beer has been fermenting for awhile and is well outside the estimate (exceeding ±0.04), but can usually hypothesize an explanation if I go back to my notes (e.g., missed mash temp by a margin; overly high or low boil-off; a few generations down the line in my yeast culture, etc.).

Obviously the BS prediction has been improved since the last time I used it!  Good to know.  And of course, the FFT is always a good idea.

41
The Pub / Re: What is the Purpose of this Forum?
« on: June 09, 2017, 12:19:48 PM »
I rarely see bashing.  I do see that people have left.  I post less and visit less.  A lot of times, I visit a thread and the same few people are going at it back and forth.  It's tiring.  Go argue by PM.

I don't have enough time to brew as often as I like, much less read zymurgy.  But I think the value of the membership is more than the magazine, etc.  Someone else mentioned the lobbying.

Plus, if you've learned a lot here stick around and pay it back.  Not everything has to be super technical and new.

If we can filter out the bickering, there's a lot of good points made on both sides in the technical threads.  I've learned a lot.  I'm glad Derek (and Bryan) came back and I think anyone who was here at the time knows how skeptical Derek was.  That alone tells me there's something to low-oxygen brewing. Not to mention that I'm getting better foam.  It ain't hard, but it also ain't the only way to brew.

I'd like people to stick around, but as Santoch said sometimes people burn out.

I agree with all of that....

42
Yeast and Fermentation / Re: Premature Fermaculation!
« on: June 09, 2017, 12:18:32 PM »
FG calculations are pretty much a guess.  The only way to know for sure is to brew the beer exactly the same several times and see what happens.  I don't think you probably had a problem in the first place, but you may now after opening the bottles to try refermentation.  But what's done is done, so your plan is right.

43
Just looked at the specs for Briess DME...it's 50% pale malt, 50% Bonlander (which is a pretty good Munich malt).  You'd have to take that onto account.

http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_CBWMunichDME.pdf

44
Beer Recipes / Re: Salted Caramel Gose?
« on: June 09, 2017, 10:21:03 AM »
Yes, that is my fear.  With food, as you know, sweetness is often balanced with acidity...  I really like those green apple/caramel suckers...  imagining that, I think it would work with a little saltiness added.  Like most experiments it could be genius or folly.

And there's only one way to know for certain.

45
Ingredients / Re: Fiery malt
« on: June 09, 2017, 10:17:05 AM »
So try it before you judge it unless you've already judged it

I am making a SWAg based on info I have available.  I look forward to someone seeing what happens.

Pages: 1 2 [3] 4 5 ... 1151