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Messages - denny

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8086
Yeast and Fermentation / Re: Cold crash/ late hop additons
« on: January 18, 2014, 10:11:02 PM »
I'd wait.  I have found unpleasant interactions between yeast and hops.  Getting as much yeast as possible out of the beer first will help IMO.

8087
The Pub / Re: The BEST "Best Beer in the World" list!
« on: January 18, 2014, 08:58:30 PM »
I'm feeling a little listless.  Better have a beer.  It will probably be the best one I have in the next half hour.

Now THAT'S the attitude!

8088
The Pub / Re: The BEST "Best Beer in the World" list!
« on: January 18, 2014, 06:58:15 PM »
Any list omitting Pliny is crap! ;)

Any list with ANY beer is crap!

8089
I'll keep checking...after replacing the blow-off tube w. an airlock, I can see that the activity is still pretty constant.

Waiting is almost always the right thing to do.

8090
Kegging and Bottling / Re: Additional Yeast for Lager?
« on: January 18, 2014, 05:25:07 PM »
John changed his mind about that a few years back...as have most homebrewers.  From the Ask the Experts section of this forum...

Thanks Denny!  I guess I need to review some of the more up-to-date literature on the subject.  I know that most people agree that racking to a secondary for ales is not necessary any more, but I somehow missed the recommendation for lagers.

I never use a secondary for lagers any more.  Just a nice long primary, a d rest if necessary (almost never is with the long primary), then bottle or keg.  If I keg, I lager in the keg.  If I bottle, I lager before bottling.   I have never needed extra yeast when bottling.

8092
Beer Recipes / Re: Oatmeal Milk Stout Feedback
« on: January 18, 2014, 03:59:46 PM »
Interesting. If I use chalk instead by calculated pH raises to 5.5 and I end up with this.
I suppose I could but some of the dark malts in at the end of the mash:

Calcium: 64.2
Mg: 2.4
Sodium: 7.7
Sulfate: 21
Chloride: 0
Bicarbonate: 172.4

Chalk is a bad choice becasue of it's low (and uncertain) solubility.  Pickling lime is a much better choice.

8093
Kegging and Bottling / Re: Additional Yeast for Lager?
« on: January 18, 2014, 03:58:23 PM »
Thanks for your reply.  I was going with Palmer's suggestion to rack off to a secondary, to lessen the chance of autolysis.  Many of the other articles on brewing lagers suggest moving to a secondary before dropping the temps.  Is this not common practice?  Thanks again for your suggestions.

John changed his mind about that a few years back...as have most homebrewers.  From the Ask the Experts section of this forum...

When and why would you need to use a secondary fermenter? First some background – I used to recommend racking a beer to a secondary fermenter. My recommendation was based on the premise that (20 years ago) larger (higher gravity) beers took longer to ferment completely, and that getting the beer off the yeast reduced the risk of yeast autolysis (ie., meaty or rubbery off-flavors) and it allowed more time for flocculation and clarification, reducing the amount of yeast and trub carryover to the bottle. Twenty years ago, a homebrewed beer typically had better flavor, or perhaps less risk of off-flavors, if it was racked off the trub and clarified before bottling. Today that is not the case.

The risk inherent to any beer transfer, whether it is fermenter-to-fermenter or fermenter-to-bottles, is oxidation and staling. Any oxygen exposure after fermentation will lead to staling, and the more exposure, and the warmer the storage temperature, the faster the beer will go stale.

Racking to a secondary fermenter used to be recommended because staling was simply a fact of life – like death and taxes. But the risk of autolysis was real and worth avoiding – like cholera. In other words, you know you are going to die eventually, but death by cholera is worth avoiding.

But then modern medicine appeared, or in our case, better yeast and better yeast-handling information. Suddenly, death by autolysis is rare for a beer because of two factors: the freshness and health of the yeast being pitched has drastically improved, and proper pitching rates are better understood. The yeast no longer drop dead and burst like Mr. Creosote from Monty Python’s The Meaning of Life when fermentation is complete – they are able to hibernate and wait for the next fermentation to come around. The beer has time to clarify in the primary fermenter without generating off-flavors. With autolysis no longer a concern, staling becomes the main problem. The shelf life of a beer can be greatly enhanced by avoiding oxygen exposure and storing the beer cold (after it has had time to carbonate).

Therefore I, and Jamil and White Labs and Wyeast Labs, do not recommend racking to a secondary fermenter for ANY ale, except when conducting an actual second fermentation, such as adding fruit or souring. Racking to prevent autolysis is not necessary, and therefore the risk of oxidation is completely avoidable. Even lagers do not require racking to a second fermenter before lagering. With the right pitching rate, using fresh healthy yeast, and proper aeration of the wort prior to pitching, the fermentation of the beer will be complete within 3-8 days (bigger = longer). This time period includes the secondary or conditioning phase of fermentation when the yeast clean up acetaldehyde and diacetyl. The real purpose of lagering a beer is to use the colder temperatures to encourage the yeast to flocculate and promote the precipitation and sedimentation of microparticles and haze.

8094
General Homebrew Discussion / Re: Annie Johnson in Smithsonian mag
« on: January 17, 2014, 09:48:09 PM »
Nice article. If I had unlimited funds I would try that Zymatic thing.

If I had unlimited funds, I'd try a LOT of things!  :)

8095
General Homebrew Discussion / Re: Annie Johnson in Smithsonian mag
« on: January 17, 2014, 07:22:11 PM »
Pretty cool!

But reading through the pages leaves a bit to be desired.

#2:  “A great boil kettle is key to great brewing,” she says. And then goes on to recommend a $550 kettle that she doesn't own?  :o

#6: "It was the American Homebrewers Association forum that sparked a flurry of homebrewing competitions two decades ago. But accessing the group's forums requires a paid membership ($38/year)."   Since when?? Non-members can be here, yeah?

Fair comments...but I was more aghast that Wee Shroomy is being brewed again.   ;)

Hey, I've got a starter going for it an I'll be brewing it next week!

8096
General Homebrew Discussion / Re: Annie Johnson in Smithsonian mag
« on: January 17, 2014, 05:35:03 PM »
Just flipped through the pages... Who's that hippie on page 7?  ;)

Some young guy, I guess...;)

8098
Questions about the forum? / Re: wierd quirks
« on: January 17, 2014, 04:15:52 PM »
Same here.  But I know they've been reconfiguring things, so I'm not gonna worry about it for the next day or so.

8099
Kegging and Bottling / Re: Fizz drops
« on: January 17, 2014, 04:07:17 PM »
I haven't tried that brand, but all the other ones I've tried have been disappointing.

8100
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: January 17, 2014, 04:06:11 PM »
I've got a starter going for the Wee Shroomy, but it will probably be a week or so before I brew it.

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