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 ... 3 4 [5] 6 7 ... 1055
61
Ingredients / Brewtan B experiment
« on: September 21, 2016, 10:43:52 AM »
We're putting together a Brewtan B experiment for the podcast and we have 2 signups left if anyone here is interested.  You need to go to experimentalbrew.com and sign up to be an IGOR before you can sign up for the experiment.  Once you're in, I'll send you some Brewtan.  You'll have to brew 2 batches of a favorite recipe you know well, one with and one without Brewtan.  Then you'll have to set up a blind tasting and report the results on the website.  We hope to get a total 15 brewers and have each one get at least 6 tasters so we have close to or above 100 data points.

62
General Homebrew Discussion / Re: gose without sour mash?
« on: September 21, 2016, 09:24:17 AM »
Interesting. Does this result in a finished beer that still has a live culture?

Good question...my guess would be yes, but it's only a guess.

63
Yeast and Fermentation / Re: My Tripel tastes too Sweet. Help!
« on: September 21, 2016, 09:23:29 AM »
What you really need to do is not guess and determine if it's a yeast problem or wort problem.  There are lots of well meaning people posting ideas, but we really have no way of knowing what the problem is.  Do a fast fermentation test....put some of the beer from secondary onto a separate container...a cup or so should be enough.  Pitch a LOT of any kind of yeast into it (even bread yeast will work) and keep it warm for a few days.  If it ferments further, then you have a yeast problem.  If it doesn't, then you have a wort problem and the beer will not ferment any further.

64
Ingredients / Re: Brewtan B
« on: September 21, 2016, 09:16:22 AM »
Well good for you. Why are you participating in this conversation then? You should be brewing beer professionally that tastes legions better than any American craft beer. Because this fresh lingering grain flavor/aroma is not present in any American craft beer that I've had.
But we've already been over this. Not going through it all again.

I have no desire to brew commercially.  Never have.

65
All Grain Brewing / Re: Making a Black IPA
« on: September 21, 2016, 08:47:19 AM »
Make an IPA and turn the lights off?

I kid, I kid.

I've seen various black IPAs made with sinamar, some worked well and others didn't. What are you doing in regards to the other specialty malts Denny?

Same as my "normal" AIPA..around 10% crystal 40 or 60 (usually 60) or 10% Sacchra 50 and the rest pale malt (usually Rahr, sometimes Great Western).

66
All Grain Brewing / Re: Making a Black IPA
« on: September 21, 2016, 08:45:34 AM »
Make an IPA and turn the lights off?

I kid, I kid.

I've seen various black IPAs made with sinamar, some worked well and others didn't. What are you doing in regards to the other specialty malts Denny?

Same thing I do for most  AIPA....around 10% crystal/Saccgra malt (50-60L) and the rest base malt (usually Rahr).

67
Ingredients / Re: Brewtan B
« on: September 21, 2016, 08:39:18 AM »
I think that if you don't understand what IT is at this point, then you never will. Fresh lingering grain, like sticking your face in a fresh sack of grain and chewing on a couple of the kernels; standing in a wheat or barley field in the summer with a light breeze blowing in your face...
Besides that, you seem so reluctant to "know" what "IT" is. It's just a pure, rich malt flavor; flavor that malt was intended to impart. Ever had a fresh Bitburger or Ayinger? IT is there and in your face. If you can't taste that, then you never will. Might be like some people get soap from cilantro and other don't.
Not trying to be a jerk, just that you've mentioned multiple times now over the course of this whole thing about there not being a definition. Throw that mentality out the window and drink the beer! You will know.

If that's what "IT" is, then I already have "IT" more often than not.

68
Yeast and Fermentation / Re: My Tripel tastes too Sweet. Help!
« on: September 21, 2016, 08:35:43 AM »
Champagne yeast will only help if there are still fermentables left.  My guess is that after all that time it's done and champagne yeast won't do anything.  And FTR, using champange yeast is seldom a good idea anyway, IMO.

69
General Homebrew Discussion / Re: gose without sour mash?
« on: September 20, 2016, 02:42:40 PM »
we did our first kettle sour Gose this year. Turned out great (for the kids who like that crap, not me. Yuck). We cooled the kettle down to 80 and pitched a Lacto culture from Wyeast. Let it sit 3 days until the pH hit 3.2. Was amazed at how fast the pH dropped.

Granted, this was on a 15 bbl batch so not sure how much faster or slower a 10 gallon batch would be. It would certainly be depending on how healthy your culture is and how warm you keep the lacto.

I should send ya some yogurt to try....

70
General Homebrew Discussion / Re: gose without sour mash?
« on: September 20, 2016, 02:42:06 PM »
O agree with the kettle souring.  A lot of people use probiotics as their lacto source.  Around here, brewers use Nancy's Yogurt, which has a huge live lactobacillus population.

How does that work? A cup of yogurt into the mash? boil? fermenting vessel?

Goes in post boil.  Then you keep the wort warm for a few days.  At Oakshire, they do it last thing on Fri. since they don't work on weekends.  They leave the kettle and whirlpool full of warm wort.  Put in the yogurt, seal them with plastic wrap and close the lids.  By the time they come back on Mon. morning it's going great.

71
Ingredients / Re: Brewtan B
« on: September 20, 2016, 12:40:44 PM »
I still want a spunding valve. Would be crazy helpful for over carbed beers

Plans in Experimental Homebrewing

72
Ingredients / Re: Brewtan B
« on: September 20, 2016, 10:58:28 AM »
Does this mean you will stop knocking something you haven't tried? Nobody is asking you to endorse it either.

I don't think I've ever "knocked" it, if I understand your meaning.  I have expressed great skepticism and asked for proof.  I will likely continue that until I see proof that inspires me to try it.  And even then, how will I know I've achieved anything since as far as I know there is no definition if "IT".

73
Ingredients / Re: Brewtan B
« on: September 20, 2016, 10:10:47 AM »
And, Denny, you being into the experimental brewing thing, this should be right up your alley, dude. Try it and see for yourself. That's basically your motto.

Anyway, I feel like this is a frivolous battle. Brew the way you want to brew that gets you the results you want. End of argument.

I'm also the pragmatic guy....I have to have a reason to expect results, and the process itself has to be reasonable enough so that there's a payback for the effort I put into it.  I don't see that here...yet.  That's why I want to see something other than "the mash smells better" from the people who advocate it.  And yes, I know that there's more to it than the way the mash smells, but at this point I don't see anyting that makes me excited to try it.

And ultimately I agree with you last 3 sentences.

74
All Grain Brewing / Re: Nut Brow Ale
« on: September 20, 2016, 09:13:51 AM »
Steve and Denny, when using this oil would you add this to the secondary before bottling it or if i was going to keg it would i add it to the keg?

I have used a lot of these extracts before. And while expensive, they last a long time since they are so potent. If bottling, simply add the desired amount to your bottling bucket along with your priming sugar prior to racking your beer on top. If kegging, add it directly to the keg. You will not need much for a 5 gallon batch.

THIS^^^^

75
General Homebrew Discussion / Re: gose without sour mash?
« on: September 20, 2016, 09:13:04 AM »
Anyone have a good link describing the process?

It sounds more involved than I likely have time for. I should probably just wait to attempt this and brew a wheat beer with some salt, limited lactic acid, and lime juice added post fermentation. I thought I saw that I should probably shoot for 250 ppm Cl in the finished beer. Is that reasonable?

Are you on Facebook?  If so, join the Milk the Funk group.

Pages: 1 ... 3 4 [5] 6 7 ... 1055