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Messages - denny

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46
Equipment and Software / Re: Coleman 52 quart conversion to mash tun?
« on: January 17, 2017, 09:38:09 AM »
Overall, I like getting clearer wort into the fermenter when possible, Denny. Regardless, I like how the bag cuts my dead space to essentially zero, since I can hold it over away from the drain and get enough mash runnings to hit my target without any loss to dead space.

If that's what you want, it's your choice.  I like to see clear wort, too, but I know if it's not it won't be a problem.  I have a bag for my cooler that I haven't had a chance to use yet.  But I have no dead space now, so there should be no change from that.

47
General Homebrew Discussion / Re: Brew Guru for PC?
« on: January 17, 2017, 09:00:08 AM »
I understand why you made the app and I love it, but sometimes I would like to be able to see it on my PC. What is the chance that that could happen some day?

AFAIK, there are no plans for that.

48
General Homebrew Discussion / Re: Experimental Brewing podcast Episode 31
« on: January 16, 2017, 01:48:22 PM »
Good questions, guys.  I need to do more research.

49
All Grain Brewing / Re: Honing Your Skills
« on: January 16, 2017, 01:45:19 PM »
I've been batch sparging because I thought that was better than fly sparging for AG beginners. A guy at work just gave me a wooden square rod that's marked in inches, and I suppose that if I wanted to get really picky, I could mark off eighths of an inch.

I also like the idea of finding a simple recipe I like and brewing it over and over again. Should I try advanced techniques like decoction mashing or fly sparging while I do that? After I get my brewhouse efficiency all set for a single infusion and a batch sparge, that is.

Fly sparging is not an advanced technique...IMO, exactly the opposite.  Decoction mashing is pretty much a lot of effort for no appreciable benefit to your beer.  If you decide you want to try it, get the basics down first.

50
Equipment and Software / Re: Coleman 52 quart conversion to mash tun?
« on: January 16, 2017, 12:44:27 PM »
I use a bulkhead, bazooka tube, and three piece ball valve. It's a pain to clean so I may replace it with a two piece ball valve. I get very nearly all the wort from the grain because I tilt the cooler by resting it on a 2x4 and also use a brew bag I lift when the lauter is nearly complete.


I put a brew bag in mine, too. Really liking the results - the wort is definitely clearer vs the braid. FWIW I took the braid out of my cooler. The bag is already a much finer filter than a braid or bazooka.

Yes, but that clarity from the mash makes no difference to the finished beer.

51
All Grain Brewing / Re: Honing Your Skills
« on: January 16, 2017, 12:42:42 PM »
How would brewing with a single malt and a single hops help me? I have already brewed a few all grain batches. Is it that you have to be more precise with SMASH because there's only one malt and one hops? That there are fewer malts in which to hide any errors? I do use Beersmith; I've got John Palmer's book, too. The styles I've made so far in whole grain are (in order) Black IPA, an Imperial Stout (with peppers and chocolate,) and an American Barleywine (that is hopefully a clone of Backwoods Bastard.)

The best way to improve your brewing is to pick one recipe and brew it over and over.

If you're fly sparging, try batch sparging.  www.dennybrew.com

52
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: January 14, 2017, 10:25:07 AM »
Anyone try a lodo Vienna? I was thinking something like 95% Vienna, 5% Carared for a future batch.

No, but I am not a fan of large amounts of low oxygen vienna! Its like a giant pizza dough ball. I don't even understand where the vienna beer came from..I have never seen it mentioned in any recipes in the literature.

Maybe you need to expand your literature?

Hah, thank you for the laugh!  It was a joke though...A tongue in cheek joke about some style bastardization.

My understanding is that Vienna malt, in its primitive form, was used by Gabrel Sedlmeyer to brew the original lager.  And it appears like we have at least one instance where lodo won't improve your beer, correct?

53
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: January 14, 2017, 09:54:38 AM »
Anyone try a lodo Vienna? I was thinking something like 95% Vienna, 5% Carared for a future batch.

No, but I am not a fan of large amounts of low oxygen vienna! Its like a giant pizza dough ball. I don't even understand where the vienna beer came from..I have never seen it mentioned in any recipes in the literature.

Maybe you need to expand your literature?

54
All Grain Brewing / Re: 100% Flaked Rye Beer Recipe
« on: January 14, 2017, 09:30:44 AM »
Another option for the enzyme is to just use a handful of regular 2-row in there.  There is a pile of enzyme in 2-row so you wouldn't need much.

Sounds like he doesn't have access to it.

55
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: January 13, 2017, 12:55:17 PM »
Mash hopping is certainly a thing. So is first wort hopping. Both likely have some antioxidant power.

Another option, especially if you are an ale brewer, is to try ascorbic on its own or cut ascorbic with a bare minimum of SMB.

I spent a year working with ascorbic acid and found that it did nothing for me.

56
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: January 13, 2017, 12:54:26 PM »
Mash hopping is certainly a thing. So is first wort hopping. Both likely have some antioxidant power.

Explain, please?

57
Yeast and Fermentation / Re: 2 stage yeast starter
« on: January 13, 2017, 09:18:55 AM »
Correct.  Decant the spent wort from the first round before adding more.

I've never found the first-stage-starter decanting to be necessary unless I need the extra volume/head space.  Is there a good reason why it would be from your perspective?

Mainly space reasons

58
Yeast and Fermentation / Re: 2 stage yeast starter
« on: January 13, 2017, 09:18:22 AM »
Although if I needed 400 billion cells starting from a pack, I'd just make a 2.5 L starter.

Pragmatic!

59
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: January 13, 2017, 09:17:35 AM »

Ha, maybe the massive amount of hops/late hops.

You know how I can tell you mostly brew German beers?   ;)

I'm looking to dive right in with a NEIPA using a "trifecta" mix.  I previously used 40ppm of smb along with preboiling in my light lagers and liked the lighter, smoother wort that I got, and experienced no sulfur in a system that still had a bit of copper.  This is going to be essentially a Trillium clone, which for 10 gallons of beer post-fermentation would be 7 ounces of hops in the boil (almost all late or whirlpool) and 14 ounces dry hopped on day 5.

In this beer, I suspect it's not the late hops. I think there's something else wrong with it. The bucket I'd fermented it in, I had cleaned it with straight bleach from a spray bottle, rinsed well, and air dried. I think the bucket leached some of that into the beer. It doesn't taste plasticy but definitely has a bitter, cleaner-like taste. Not sure wtf is going on with it, but it might get dumped. Ugh. Thing is, I thought I'd used the same bucket for my previous 2 beers, and those ones don't have a weird flavor going on.

Would the bucket have soaked in some of the bleach and leached into my beer? Or could there be something else going on?

Most likely something else

60
Yeast and Fermentation / Re: 2 stage yeast starter
« on: January 12, 2017, 02:31:45 PM »
Correct.  Decant the spent wort from the first round before adding more.

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