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Messages - denny

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31
Beer Recipes / Re: What should I brew?
« on: April 17, 2015, 11:08:14 AM »
Why not an American Amber Ale?  Base of 2-row mixed with a few pounds of munich and maybe 1# C60?  Load it up with your American C-hops and US-05 and you are good to go (maybe dry hop a bit too?)!! 8)

I'm partial to this one...in fact, it's about the only amber ale I like!

http://wiki.homebrewersassociation.org/WaldoLakeAmberAle

32
Pimp My System / Re: Motorized Mill & Cabinet
« on: April 17, 2015, 11:03:59 AM »
Very nice!  Is that direct drive?  If so, look out for rocks!

33
General Homebrew Discussion / Re: thin beer
« on: April 17, 2015, 09:25:41 AM »
same reason why a low FG saison made correctly can make people think they are drinking a higher FG beer. low FG isn't one for one equated with body perception and mouthfeel.

For sure. Yeast strain (3711 comes to mind for saison) and grist, too.  I still would think in identical recipes the 10 pt lower FG would seem thinner.

+1

Yeah, we'd all think that, but this experiment seems to indicate differently.  I look forward to trying it myself.

34
General Homebrew Discussion / Re: thin beer
« on: April 17, 2015, 09:24:35 AM »
It makes me wonder about using carapils. I've never seen the need for it in so many recipes, but a lot of breweries do seem to use it still - maybe it is a way after all to have a beer finish at, say 1.006-1.008, be drinkable, but still have nice body.

That's what I discovered working on the Am. mild.  Mash temp made little to no difference, but heavy doses of carapils and crystal did.

35
Kegging and Bottling / Re: keg conditioning with priming sugar
« on: April 17, 2015, 09:22:51 AM »
You don't have to force carb in the fridge, if that's what you'd rather do.  I seldom do.

That's a good point, but I was also hoping not to tie up the co2 while it's carbing.

Apply 25-30 psi.  Shake like crazy until the hissing stops.  Let it sit a few days for the CO2 to go into solution.  That's it.

36
General Homebrew Discussion / Re: thin beer
« on: April 17, 2015, 08:34:28 AM »
Now THAT's useful and specific advice!

Well, it actually is.  And if it helps, I've reported myself!  ;)

37
General Homebrew Discussion / Re: thin beer
« on: April 17, 2015, 08:33:31 AM »
Wow, I hadn't heard of that one, Denny. I would think, if nothing else, that the FGs would've been more distinguishable from one another in the same recipe. Raises a lot of questions.

Yep.  I recently had a similar experience with my American mild recipe.  I think this needs to be looked into.

38
Kegging and Bottling / Re: keg conditioning with priming sugar
« on: April 17, 2015, 08:32:18 AM »
You don't have to force carb in the fridge, if that's what you'd rather do.  I seldom do.

39
The Pub / Re: 10 days to exam
« on: April 17, 2015, 08:29:44 AM »
FWIW - very few beers are astringent, you know it when you feel it.

I've discovered the same thing...astringency seems to be the "go to" fault for many inexperienced brewers and judges.  In truth, I rarely see it.

40
General Homebrew Discussion / Re: thin beer
« on: April 17, 2015, 08:26:05 AM »
That's funny, I've noticed just the opposite.  New brewers (at least ones I've sampled beers from) , especially ones that start as extract/steeping grains brewers, often have overly sweet , underattenuated beers due to the lower fermentability of many extracts. And making things worse, a lot of them use way, way too much crystal. But to answer your question, to build body in an AG beer, a higher mash temp (154-160F) along with use of wheat, rye, or flaked barley would help, as would choosing a less attenuative yeast strain.  As for being flavorless, that's a recipe issue. Gotta experiment with malts and hops.

An interesting note...in his book "Homebrew Beyond the Basics", Mike Karnowski relates an experiment he did.  He brewed 2 version of a recipe, one mashed at 146 and the other at 1.064.  The low mash temp batch finished at 1.006 and the high mash temp finished at 1.016.  In a tasting with 10 commercial brewers and judges, 9 of them chose the low temp, low FG batch as having more body.  So, does mash temp and FG really matter that much?

41
General Homebrew Discussion / Re: thin beer
« on: April 17, 2015, 08:17:50 AM »
OK, let me rephrase  ::) if there are novice homebrewers who complain that there brews are thin, watery etc., and it's not immediately obvious what they are doing wrong, is there any specific advice we can give?

Brew more, taste more beers.

42
General Homebrew Discussion / Re: thin beer
« on: April 17, 2015, 08:16:07 AM »
It's a well-known fact that many beginning homebrewers make watery, thin, flavorless beers. Why, I've heard people claim that this is almost a defining aspect of the homebrewer.

What would be the top factors causing this? How can this thinness be avoided? Obviously I'm not talking about my own beers, just want to help fellow-brewers  8)

I find that most homebrewers make beers that are too thick and dextrous, not too thin.  I've spent the last 10 years working on getting the drinkable body I want.

43
Yeast and Fermentation / Re: Fermentation and Dry Hopping
« on: April 16, 2015, 12:12:31 PM »
Can there not be consensus here? There's a competition on the line after all.

There can't be a consensus because there's more than one way to do it.

44
Yeast and Fermentation / Re: Fermentation and Dry Hopping
« on: April 16, 2015, 08:35:20 AM »
I have discovered unpleasant interactions between dry hops and yeast so dry hopping is one of the few times that I use a secondary.

Just curious why you don't just drop the yeast out in the primary and dry hop there? I will crash cool, warm back up and add my dry hops. Seems to work just fine without use of secondary.

Since the yeast will still remain in the fermenter, my theory is that it would be better to to get the beer out of primary altogether.  Maybe a faulty theory....

45
Yeast and Fermentation / Re: Fermentation and Dry Hopping
« on: April 15, 2015, 01:24:37 PM »
I have discovered unpleasant interactions between dry hops and yeast so dry hopping is one of the few times that I use a secondary.

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