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Messages - denny

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General Homebrew Discussion / Re: try at batch sparging
« on: March 19, 2015, 02:56:46 PM »
Marshall Schott is conducting a survey and last I heard the results for sparge methods (1200 responses) were 18% fly, 43% batch, 3% no sparge and 24% BIAB.

General Homebrew Discussion / Re: try at batch sparging
« on: March 19, 2015, 02:45:20 PM »
Way to go, Steve!

Yeast and Fermentation / Re: Liquid vs dry yeast?
« on: March 19, 2015, 01:09:12 PM »
If I ever do a 14% lager I will use this yeast.   ;)


Although I've made some great maibock with it at a lot less than 14%!

Equipment and Software / Re: New equipment for all grain
« on: March 19, 2015, 09:03:29 AM »
I've used a cooler for over 475 batches now and for me it's the only way to go.  Well, other than a computer controlled robotic system....

All Grain Brewing / Re: Ca & Mg in Brewing Water article questions
« on: March 19, 2015, 08:58:39 AM »
Martin, I love a manly kinda way!  ;)

Yeast and Fermentation / Re: Liquid vs dry yeast?
« on: March 19, 2015, 08:50:52 AM »
Mark, or anyone else, do you have background on the origin of S-189?

I believe that the strain originates from the Hürlimann Brewery.

Yeah, that's what I've found also.

General Homebrew Discussion / Re: Books for noobs
« on: March 18, 2015, 10:59:31 AM »
I don't have it.

You have special dispensation....

All Grain Brewing / Re: more desirable in water: Ca or Na?
« on: March 18, 2015, 10:36:30 AM »
Not enough excess Ca to worry about IMO.

General Homebrew Discussion / Re: Books for noobs
« on: March 18, 2015, 08:49:27 AM »
Not sure I get what you are saying here. Just because we have more grains and hops to choose from we can't use this book anymore?

DGB walks the dog through many of the basic processes of the brewing day, it also gives you a great foundation on how and where all the "numbers" come from, and then why they are important.

I guess in the end, it comes down to where and what you learned the most from.  I have been brewing for almost 8 years, and did not read the Joy of Homebrewing until last year, I don't feel I missed out on anything. I used the online version of How to Brew, but have never read the whole book.

Every time I feel I need to look something up in a book Designing Great Beers is the first on I pick up.


It's not that you can't use it, it's more like you have to know enough to avoid less than great ideas in it.  For instance (going by memory so I could be wrong), we now know that crystal malt isn't a real component of Ofest.   But when DGB was written, continental Munich mlt wasn't widely available, so crystal was used to kinda mimic it.  Kinda....

General Homebrew Discussion / Re: Books for noobs
« on: March 18, 2015, 08:46:29 AM »
From what it sounds like I think I'll be getting the Charlie P. and Mosher books first than get that series. I'm a science teacher so I enjoy the technical side of things as well. Thanks everyone!

"When the going gets weird, the weird turn pro."

IMO, you are making a big mistake if you don't have How to Brew.

Ingredients / Re: Water Water everywhere
« on: March 17, 2015, 12:32:05 PM »
Martin Brungard is a professional water engineer and kinda disagrees.  He's found that 50 ppm is plenty for ales and you can go as low as 20 ppm for lagers.  According to Martin, the main thing Ca does is aid flocculation.  With all due respect to Randy, I'll take Martin's advice.

Now...stop using 5.2.  It hardly ever works and can give your beer off flavors.  Both of those things were true with me when I used it.  I wouldn't add gypsum just to get Ca unless you;re brewing a very hop forward beer.  The best thing you can do is download Bru'nwater, Martin's water spreadsheet (  Read the water knowledge section, enter your water report, and use the color/flavor profiles to see what you need to do.

The Pub / Re: My new keggerator.
« on: March 17, 2015, 11:39:37 AM »
No. no...I'm sure it's fine!  :)

All Grain Brewing / Re: Grain Bill
« on: March 17, 2015, 11:04:36 AM »
@erock- I'll give it a shot both ways and see . That's one of the beauties of doing 1 gallon batches before going to 5 gallons. So I'll be using 4lbs of base malt... use 10% of that as sugar?  I know that mite be a stupid question, but I just never done that.

@Steve- So just stick to Centennial for bittering and the rest at flameout ok cool. I always wanted to try CTZ for bittering.

So, here's the math..assume 36 ppg. for the base malt.  At 100% efficiency, that would be a total of 144 gravity points maximum.  So, let's assume 75% efficiency....144*.75= 108.  10% of that is about 11 points.  Rounding being a wonderful thing ;), we'll say 11 points = about 1/2 lb. of grain at 75% efficiency, so you'd use 1/2 lb. less grain.  Sugar is about 45 ppg., so to get 11ish points fron that you;d need to add about 1/4 lb. of sugar.  Clear as mud?

Ingredients / Re: acid malt
« on: March 17, 2015, 11:00:13 AM »
Looks like 3.5 mL of lactic acid or 7.6 oz of aciduated malt would get me down from 5.7 to 5.2 for the American wheat. I have never used more than like 0.7 mL of lactic acid for my mash so 5 times as much made me think there could be ill effects.

I've used that much lactic several times.  No problems.

Ingredients / Re: Pellets vs whole hops
« on: March 17, 2015, 10:23:00 AM »
I did a little homework on Hop Heaven.  It appears that the owner handles pro-brewing contracts as well as selling on eBay.  Everyone seems to have good things to say about Ted.  Most of the varieties are only offered in 1lb bags.  It takes me forever to work through a pound of a single variety, as I usually only use around two pounds total in a year.  That's partly due to the fact that I use whole hops, and there's a limit to the quantity of whole hops that can be used in a small batch without losing too much wort to the hops with my setup (I also prefer beers with a BU:GU ratio of 0.5 to 0.8).  I am assuming that Ted offers 1/2lb bags upon request.

Gee, I coulda told ya that!  ;)  He also has quite a few varieties in 1/2 lbs. if that makes things any easier for you.  If you PM me your email addy, I can shoot you the 2014 order form so you can see what he has/had.

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