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 ... 1133
31
All Grain Brewing / Re: Belgian Dark Strong / Quad Stalling?
« on: April 24, 2017, 08:42:38 AM »
I had a Belgian Dark strong I brewed last year that inexplicably failed to attenuate fully. No matter what I tried, it stalled. It is a beer I have brewed man, many times and I just could not explain. Searching for an explanation I began wondering if it didn't have something to do with the batch of Dark Candi syrup. Since this is a "waste product" from the candi industry in Belgium (or, at least that is what it says in BLAM) could it have been a batch of candi syrup that was dextrinous? I never could come up with an answer. the yeast health was over 90% viable going in and fermentation seemed strong then just stalled. I re-pitched entire conical cone fulls of both Belgian and American Ale yeasts and never could get it to budge another point.

If you believe CSI's marketing blurbs, they are making a syrup that is completely different than the big Belgian candy companies.

I've never really considered this though. I have brewed with syrup many times and while I've never had this issue, I don't consider it outside the realm of possibility. These days I'm looking to explore some different recipes for monastic ales using my favorite brewing methods...

I think Keith was referring to the other syrup company, Dark Candi.  But I still have a hard time believing it was the syrup.

I'm wondering if it was the pressure in the fermenter that was causing the problem for the OP.  We've found that the Dupont saison strain needs to be open fermented to obtain a decent FG.  Maybe 3787 has some of the same characteristics?

32
Homebrew Clubs / Re: Homebrew Feedback at Club Meetings
« on: April 24, 2017, 07:59:17 AM »
The Maltose Falcons do a Troubleshooter's Corner as I understand it.  3 people at a table and ybring your beers up and talk to them about them.  Or something like that....maybe Drew or another Falcon will chime in.

33
All Grain Brewing / Re: Belgian Dark Strong / Quad Stalling?
« on: April 23, 2017, 12:45:12 PM »
Just trying to help the OP troubleshoot. His mash profile and all the rest points toward a very fermentable beer so I'm just trying to suss out why he would have gotten such poor attenuation.

I don't know either, but if he followed my recipe and process we can at least eliminate those as variables.  Maybe thermometer miscalibration?  Poor yeast health?  Have no specific reason to suspect either...kinda thinking out loud.

The syrup alone would mean you'd have to really try to not get full attenuation.

To the OP: how was your starter? What are your Yeast management methods in general?

Thermometer was calibrated?

FYI, here's the recipe....http://www.candisyrup.com/uploads/6/0/3/5/6035776/dennys_400th_-_variation_002x.pdf

34
All Grain Brewing / Re: Water Question for IPAs and Mineral Additions
« on: April 23, 2017, 12:42:59 PM »
While a mash pH of 5.2 does make many styles crisp, I haven't found that a pH that low is ideal for pale ales and IPA with their hoppiness and bittering. I find that bumping the pH up to around 5.4 works better for me in those styles.

I agree with that.

35
All Grain Brewing / Re: Belgian Dark Strong / Quad Stalling?
« on: April 23, 2017, 10:19:43 AM »
Just trying to help the OP troubleshoot. His mash profile and all the rest points toward a very fermentable beer so I'm just trying to suss out why he would have gotten such poor attenuation.

I don't know either, but if he followed my recipe and process we can at least eliminate those as variables.  Maybe thermometer miscalibration?  Poor yeast health?  Have no specific reason to suspect either...kinda thinking out loud.

36
General Homebrew Discussion / Re: Brewtan Experiment Writeup
« on: April 23, 2017, 09:26:47 AM »

Yeah, pretty much so.  I'm personally so convinced of it's value that I use it in every batch.

So, if you were to summarize your experience:
Does it help during the mash? If so, how?
Does it help during the boil? If so, how?

A few minor questions...
You mentioned clarity and smoothness, feel free to correct me if I misheard you. @clarity: So, your beers were not clear before BTB? Were you using Whirlfloc or similar).
@smoothness - if you were to use the Meilgaard flavor wheel, does it fit somewhere there?

Thanks in advance.
[/quote]

I use it in both mash and boil so I really can't separate the characteristics. Yes, my beers ended up clear before Brewtan.  Now they are clearer faster.  I also use Whirlfloc and continue to use it in conjunction with Brewtan.  Haven't done the flavor wheel and not interested in doing it.

37
The Pub / Re: Santiago Chile
« on: April 23, 2017, 08:54:21 AM »
Thanks for the info!  I'm going for the Second Annual South American Homebrew Conference, so there should be beer!


Sounds like a blast !

Hope so....it'll be the dead of winter down there.

38
Yeast and Fermentation / Re: Aeration for big beer
« on: April 23, 2017, 08:53:34 AM »
I may be ok, one bit of info I forgot to mention is that this is a 2.5 gallon batch.

Yeah, that makes a difference!

39
All Grain Brewing / Re: GRAINFATHER VS OTHER EQUIPMENT QUESTION
« on: April 23, 2017, 08:53:01 AM »
Sure...can't think why it wouldn't be.  I have a Grainfather, a Zymatic, a Pico, and 3 cooler systems.  All make great beer.

40
Yeast and Fermentation / Re: Aeration for big beer
« on: April 23, 2017, 08:48:32 AM »
I don't add extra O2, but I do pitch a lot more yeast than you did.

41
All Grain Brewing / Re: Belgian Dark Strong / Quad Stalling?
« on: April 23, 2017, 08:47:39 AM »
90 mins at 147

Maybe you fermented too cold? I've personally never started 3787 lower than 65 fa

I ferment that strain at 64 all the time no problems.

Did you use any sugar/candi syrups? I don't know the recipe so hard to trouble shoot without more info.

The recipe calls for both sugar and D180.

42
All Grain Brewing / Re: Belgian Dark Strong / Quad Stalling?
« on: April 23, 2017, 08:47:00 AM »
90 mins at 147

Maybe you fermented too cold? I've personally never started 3787 lower than 65 fa

But I have and gotten great attenuation.

43
General Homebrew Discussion / Re: IPAs and Me
« on: April 23, 2017, 08:46:14 AM »
I am not a fan of IPA(s). When I go to a taproom, bar, or bottle shop, I am more interested in session strength balanced beers. They are becoming more difficult to find as everyone is brewing hop blasters or high alcohol beers it seems.



Sent from my iPad using Tapatalk

As we discussed on the podcast that's kind of a meaningless metric.  You never really know how many IBUs are in the beer.  Go by taste, not numbers.

44
General Homebrew Discussion / Re: IPAs and Me
« on: April 23, 2017, 08:44:56 AM »
I rarely drink IPAs anymore but when I'm in the mood for one nothing else will quite do!

I rarely brew or drink anything else.

45
General Homebrew Discussion / Re: IPAs and Me
« on: April 23, 2017, 08:44:16 AM »
I've read a surprising number of posts from members that don't particularly care for America's most popular craft beer style.  I'm kind of in the middle.  It's just another style to me. There are a few that I love and few that I don't like at all.  Most fall into a huge gray area that's neither great nor terrible (think bell curve).
I know for homebrewing purposes I won't be
making any over about 55 IBUs.


Sent from my iPhone using Tapatalk

My wife won't touch a beer under 70 IBU.  We all have our preferences. 

Pages: 1 2 [3] 4 5 ... 1133