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Messages - denny

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8086
Ingredients / Too much lactic acid?
« on: January 02, 2013, 12:14:27 PM »
So, it sounds like you have about 100 ppm alkalinity and 5 gal of sparging water?  Adding the acid to the sparging water is a good idea in that it helps reduce that tannin extraction potential and it reduces the pH of the wort in the kettle slightly.  Both aspects could be an improvement if the sparging and wort pH have been too high in the past.  Its a small addition, it won't affect flavor and its good insurance.

Good guesses, Martin.  Those are almost exactly what my parameters are.

8087
Ingredients / Too much lactic acid?
« on: January 02, 2013, 12:12:34 PM »

I thought that the actual addition of any type of acid to a German lager was against the reinheitsghebot? I thought that is why they used acid malt???

Do pragmatist beatniks follow the R-hgbot?  Other than the hocus pocus, lactic acid should be the same.

In a word, NO!

8088
Ingredients / Re: Too much lactic acid?
« on: January 01, 2013, 03:25:55 PM »
If that's what Bru'n water tells you to do, it's probably correct. Double-check for operator error on the spreadsheet, but it's always within +/-0.1 pH when I check with my meter.

Yeah, that's what it says.  I'm not as concerned about the pH as the taste threshold.  Is that enough to taste in a 5.5 gal. batch if that's what I need to hit my pH? 

8089
Ingredients / Re: Too much lactic acid?
« on: January 01, 2013, 03:24:39 PM »
Getting ready to brew a German pils.  Looks like as part of my water adjustment I need to add 2.6 ml of lactic acid to the mash and 1.3 ml. to the sparge.  Doesn't seem excessive to me, but I wanted to get opinions.
Do you check your mash pH?  I would add conservatively and check it.

I usually just add what Bru'nwater tells me and check it afterward.

8090
Ingredients / Too much lactic acid?
« on: January 01, 2013, 12:58:30 PM »
Getting ready to brew a German pils.  Looks like as part of my water adjustment I need to add 2.6 ml of lactic acid to the mash and 1.3 ml. to the sparge.  Doesn't seem excessive to me, but I wanted to get opinions.

8091
Ingredients / Re: Combination of hops to create an "orange" flavor
« on: December 30, 2012, 03:28:10 PM »
Coriander is what gives Wit much of its orange character. I'vE heard to be wary of the store bought stuff though and find plump indian varieties.
I've heard if you briefly dry roast the coriander, in a pan, that takes some of the chlorophyll edge off of it. I haven't verified that, though. I also read in the Hops book that coriander needs to be fermented to display certain citrus flavors. So adding in the keg won't work as well as a flameout addition.
That's interesting - coriander smells really citrusy to me when I grind it.

Yep, I agree.

8092
Beer Recipes / Re: Re: What to brew next
« on: December 29, 2012, 01:25:08 PM »
Maybe a little of topic, but what the hell does a "dank" beer taste like?  ???

Ever been to a Phish concert?

I use dank in reference to resinous, pungent, cannabis type flavors. Good Columbus has loads of this.

No, but I've been to quite a few Dead shows.  ;)

You have my sympathy....

8093
Ingredients / Re: Base Malt for APA
« on: December 29, 2012, 12:35:41 PM »
FWIW, I have a "light" (as opposed to "lite") APA on tap at the moment made with pils malt and light candi syrup.  Turned out quite well.

8094
i have some denny's fav 50 yeast from 03/12 that i need to use.  i plan on making a small starter if this particular yeast will work with a beer like that.
What form is the yeast from 3/12?  Is it an un-smacked smack pack?  Or is this a leftover slurry?  I would plan on a multi-stage starter in either case.  The first stage to check for viability and grow some yeast, the second stage to grow more yeast.  Viability will be pretty low after that long, but there should be plenty if it was stored well.

+1.  And if it's slurry and does not smell particularly good, I would toss it and use something else.  You'll know when you take a whiff.....

No kidding...I checked on some 3 month old slurry the other day.  It smelled like vinegar, so it went down the drain.

8095
General Homebrew Discussion / Re: Just for You tomschmidlin...
« on: December 29, 2012, 10:54:37 AM »
With all due respect, their explanation is a load of shiitake mushrooms.  They liken them to kitchen spices, and then totally ignore the standard nomenclature.  I liken them to spices too, which is why FRESH means the undried form of the spice.  WET doesn't mean anything - you can't buy wet basil at the grocery store, it doesn't exist.  Go to your spice merchant and tell them you want fresh sage, and by fresh you mean the stuff that was just dried. ::)

How would you differentiate between recently-kilned hops and hops that have been in storage for 6 months? "Wet" in hops means "not kilned." "Fresh" in English means "not stale or decayed." I agree their language could be a bit better, although I don't know how to make it more clear.

Mr. Language Person agrees.....

8096
Ingredients / Re: Base Malt for APA
« on: December 29, 2012, 10:52:20 AM »
Nothing wrong with using part or all pils for an APA/AIPA.  Ninkasi here in Eugene does it all the time.

8097
The Pub / Re: Sign my petition: Remove the 12% ABV cap on beer in Ohio
« on: December 28, 2012, 01:45:27 PM »
Bear in mind that most legislators are too busy to actually draft legislation. That's done by staffers, lobbyists, and/or constituents.

Yeah, but you need a legislator for a sponsor.  Here in OR we were lucky to have a homebrewing state senator as our sponsor.

8098
The Pub / Re: Sign my petition: Remove the 12% ABV cap on beer in Ohio
« on: December 28, 2012, 01:13:36 PM »
Should. But, not necessary. There have been people signing from California, Massachusetts, Colorado, etc.

Strength in numbers!!

I'd advise you to limit it to only OH residents.  Based on my experience getting the laws changed here, OH legislators don't care what people in other states might think.

8099
1450 should be good for that.

8100
The Pub / Re: Sign my petition: Remove the 12% ABV cap on beer in Ohio
« on: December 28, 2012, 12:32:57 PM »
I assume only people from Ohio should sign.

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