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Messages - denny

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Ingredients / Re: Need help with water adjustment
« on: July 20, 2015, 09:36:51 AM »
Ok, I have been playing around with the spreadsheet all weekend. i am starting to understand the relationship of different mineral additions/subtractions but i dont feel comfortable adjusting my water. Example, when i adjust my water to mimic the water in, Koln Bruin water says my water is way too alkaline. An when i add Lactic acid it throws my water. I'm confused. If German purity laws prohibit any water additions how do they lower the pH to acceptable levels? What am I missing?

I'll point out 2 things....don't go for a regional water profile.  Use a color/flavor profile.  And those German laws were about taxes, not beer purity.

All Grain Brewing / Re: Step Mash to Batch
« on: July 20, 2015, 09:35:19 AM »
The recipe called for a 15 min rest @ 170 before sparging.  So would you suggest a regular 60 min mash @ 150 and call it a day?  I guess I'm just misreading the steps, as it was advertised as a step-mash.

Absolutely correct.  I usually use sparge water that's about 190 so I hit around 170 during the sparge, eliminating the extra rest.

All Grain Brewing / Re: under OG with all grain
« on: July 18, 2015, 08:06:42 AM »
Also, what efficiency are you going by?  If you are following a recipe that states 80% efficiency and you are only achieving 65%, then you are simply not using enough base grains to hit your OG.  Utilizing some brewing software  like Promash, Beersmith, etc, can help you in determining your efficiency and recipe formulation while getting you closer to honing in on your estimated numbers.

I think this is the most likely answer.  You need to match any recipe to the actual efficiency you get.  If you don't, there's no way to hit your OG.

Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 17, 2015, 01:43:30 PM »
So much marketing BS....

All Grain Brewing / Re: Kentucky Common & Apple?
« on: July 17, 2015, 01:42:56 PM »
Hi all - I'm looking into brewing a Kentucky Common and was thinking about adding apple flavor/essence and maybe cinnamon. Will this style work with apples and maybe cinnamon? Or should I do this with a Porter instead? Thanks and happy Friday!

Sent from my iPhone using Tapatalk

No offense, but it sounds like you haven't really thought this through.  You should have a solid idea if the base beer first and THEN think about what you can add to enhance it.  It kinda sounds like you've decided you want to use apple and cinnamon and you just want to shove 'em into some beer.

General Homebrew Discussion / Re: Fast ipa
« on: July 17, 2015, 01:41:18 PM »
I am going to although I have  this fear that on brew day Denny will be on my doorstep blocking my entrance to the brewery. "What are you doing? I told you not to brew this! " :-(

Naw, I'll be wishing you luck and trying not to laugh!

Beer Recipes / Re: Gordon Strong Presentation on Dubbels
« on: July 17, 2015, 08:56:51 AM »
Having brewed many dubbels the "traditional" homebrew way, I'd advise people to not bother.
Cliff hanger? What is the traditional way and modern way and why isn't it worth it?

"back in the day", before candi syrups and info on how dubbels are really made were available, the method was to use rock candi sugar and large amounts of specialty malts to get somewhere near the taste of a real dubbel.  Once better ingredients became available, and more info about Belgian brewing started flowing, homebrew recipes shifted to a more authentic approach.  The "traditonal" homebrew method produced an OK beer, but without the depth of flavor and body a dubbel should have.

Beer Recipes / Re: Gordon Strong Presentation on Dubbels
« on: July 16, 2015, 03:03:03 PM »
Having brewed many dubbels the "traditional" homebrew way, I'd advise people to not bother.

Extract/Partial Mash Brewing / Re: Trippin' about my dry hopped IPA
« on: July 16, 2015, 09:12:03 AM »
Its really hard to say from a distance but probably.

Could it be from my fermentation temperature? I have absolutely no control over it and live in sunny San Diego. I put my fermenter in a closet with a thermometer attached to the wall. The thermometer is regularly over 80°. Or was it something I did; wasn't clean enough, let something get into the wort, etc?

That kind of temp can definitely be a problem.

Classifieds / Re: Brewer wanted
« on: July 16, 2015, 09:01:26 AM »
I'm only about 5 things away from wanting to fight for this job. If it was a year from now so I could draw retirement, and someone offered me 2006 housing prices, and the company paid for endless chiropractic visits, and I was 20 years younger, and if I had any pro brewing experience...

damn, buddy, you're almost there!

Classifieds / Brewer wanted
« on: July 14, 2015, 10:29:36 AM »
Oakshire brewing in Eugene OR is looking for a brewer.  If you're crazy enough to want to brew for a living, you couldn't do much better than working with these people.

All Grain Brewing / Re: No Sparge Advice/Exerperience?
« on: July 14, 2015, 08:38:34 AM »
I've done a number of big (1.100ish) beers as no sparge simply out of pragmatism.  I used so much mash water that I had my boil volume without sparging.  It does have a serious impact on efficiency, but I partigyle and make another beer with what's left in the tun.

Yeast and Fermentation / Re: How long to let a starter cook?
« on: July 13, 2015, 01:22:58 PM »
I give it about 36 hours on a stir plate, then crash, decant and pitch.  So maybe 3 days total.

General Homebrew Discussion / Re: Fast ipa
« on: July 13, 2015, 12:48:27 PM »
I see no reason why an IPA shouldn't be ready to drink in three weeks.  Two weeks to ferment, keg, dry hop for a week and carb, jump to another keg, fill up a couple of bottles and cap for the competition.  IPAs are best fresh.

Except that I need to bottle condition. No kegs.  :P

I can feel a chance to say "I told ya so" coming on..... ;D

I will cherish these words coming from the great Denny. It will be a privilege and an honor.

Well, either that or "I was wrong again!".  ;)

Yeast and Fermentation / Re: Denny's 50
« on: July 13, 2015, 12:46:42 PM »
I need to give this strain a try. I realize it probably depends on wort composition but does it attenuate on par with the usual california yeast strains?


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