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Messages - denny

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31
All Grain Brewing / Re: Bru'nWater Pale Ale Profile?
« on: August 18, 2016, 11:27:04 AM »
One other thing I'd suggest is using MgSO4 for at least part of your sulfate to keep the Ca from getting too high.

32
Signed up!  Should be a great one!

33
Yeast and Fermentation / Re: Aerating wort
« on: August 18, 2016, 09:31:05 AM »
I think aeration matters.  But how much, don't know.  More experiments are needed.

The purpose of aeration is to provide O2 so the yeast can synthesize cell walls that aid in reproduction.  If you pitch enough healthy yeast, that isn't necessary.  The need for aeration is in inverse proportion to the amount and health of the yeast you pitch.  If you pitch a healthy slurry from a previous batch, for instance, you don't need to worry about aeration.  Same is you use dry yeast...no need for aeration in most circumstances.

34
Beer Recipes / Re: New at this
« on: August 18, 2016, 08:10:31 AM »
At 167 F, you may have denatured the enzymes that convert starch to sugar.  That would mean that there's nothing to ferment.  The book recommendations you got should help a lot.

35
All Grain Brewing / Re: Beer recipe that ferments at room temp
« on: August 17, 2016, 10:05:48 AM »
Remember, even if you do most of your fermentation at a high temp, you want to start lower for best results.  Start no higher than mid 60s.

36
As the guy behind one of those competitions, it was super cool to get to chat with Denny like this.  Thanks for the love, guys!

Our pleasure, sir!

37
Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: August 17, 2016, 09:35:57 AM »
What about a lager...say, a 6 gal. batch of German pils with one packette of W34/70?  Would you (should I):
- sprinkle on top?
- rehydrate and cool to 50*-54*?
- make a SNS starter and cool to 50*-54*?

If I'm using dry yeast, it's sprinkle on top.  If I'm using liquid, I've done 1 qt. SNS starters and pitched in the low-mid 50s.  One of these days I want to compare a 1 qt. SNS to a 2 qt. SNS.

38
General Homebrew Discussion / Experimental Brewing podcast Episode 21
« on: August 17, 2016, 09:02:33 AM »
This episode we talk about two of our favorite online communities and their upcoming distributed competitions. We stop in the pub to do a little talk about mashing obsessions and the law and homebrewing. We head to the library to talk about Scott Janish's article on DMS, causes and cures and his test. Denny and I talk about his favorite homebrew myths before he heads to the land by the waters - Milwaukee - where he talks to Mino Choi, a homebrewer with a culinary obsession and a couple of 50 point entries under his belt. Mino talks his process, his designing and some agressive techniques he uses to drive his fermentations.

We come back to our "Something Other Than Beer" segment with Denny enjoying spending time with Cecilia Chiang, the Chinese cuisine equivalent to Julia Child and we close out with Drew circling back to a lesson from earlier in the show!

https://www.experimentalbrew.com/podcast/episode-21-myth-mino

39
Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: August 16, 2016, 02:29:37 PM »
Weren't you aware of that already?  And I assume he didn't specify age of liquid yeast and was assuming 100% viability for it?

No, I wasn't aware.  Jamil also didn't state his assumptions, so we can only assume what he assumed.  In context I think it was pretty clear what he was saying -- there's generally a lot more viable yeast in a dry pack.  Not to mention, the dry packs remain mostly viable for YEARS in the fridge instead of just 8-10 months.

I've been saying that for years!  It's why I don't bother to rehydrate.

40
Phil, I'll be there. Look forward to meeting you. They usually have a Wednesday night party with the brewers who just finish their sessions and us homebrewers. Lots of beer variety at that event.

I'm staying at the Holiday Inn (even though I only live about 20 miles away) because they not only support this event but our local Mustang club's events.
OK, Holiday Inn it is.  Room is booked.  I'll shoot for a mid-afternoon check-in on Wednesday.  Where is the nearest beer?

Sports Center is where all the action is.  Great beer selection in spite of the fact it looks like a dive bar.  I hear the Beer Shoppe down the street is also good and a bit calmer.

41
Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: August 16, 2016, 01:08:26 PM »
Awesome -- thanks Priceless.

I think I'll be pitching less dry yeast from here on out.  Rehydration....... bah!  I guess I could, if I really wanted to save some money.  However it's already not so easy estimating the difference between 1/12 to 1/6 of a packet of yeast for my little 1.7-gallon batches anyway!   ;D

Just be careful with that open pack.  I tried that twice and ended up with infections.  No way to know for certain, but I think it was from the open yeast pack. Haven't tried since.

42
Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: August 16, 2016, 01:03:44 PM »
Validation!  I heard Jamil say on the following podcast at about the 59-minute mark that the standard 11-gram dry yeast packets contain about 225% as much yeast as a standard vial of liquid yeast.  Whammo!  I mean, he would know, right?  He wrote the book on Yeast?!

http://www.thebrewingnetwork.com/membersarchive/bws_2016_07_05_diacetyldryyeastQs.mp3

Weren't you aware of that already?  And I assume he didn't specify age of liquid yeast and was assuming 100% viability for it?

43
+3 on dead space

44
Ingredients / Re: Hop Hash for bittering?
« on: August 15, 2016, 02:54:43 PM »
But then what if you smoked it ;)

Ya know, every few years we get the "hops are a cousin of (wink wink).  What happens if you smoke hops?"  The answer is you choke and gag.  Cousin is not the same....

45
Extract/Partial Mash Brewing / Re: Vanilla extract
« on: August 15, 2016, 09:32:52 AM »
Be careful about selecting your vanilla extract.  I find many of them to add a harshly bitter, inky kind of flavor.  Some of the best vanilla flavors I find come from Mexico or the Carribbean.

And like others suggested, less is more.  You a little less than you think you should use and you should come out alright.  Personally I wouldn't use more than about a tablespoon of extract in 5 gallons, and half that much might even be enough to suit my own tastes.  YMMV

The best extracts I've found are from Olive Nation and StarKay White.

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