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Messages - denny

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8086
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 20, 2013, 10:11:43 AM »
denny- this is the beer cleaned up diacetyl with dry yeast a few weeks ago with you awesome tip!

Ken, I love it when a plan works!

8087
Equipment and Software / Re: Going 1BBL, how do I setup beersmith Equipment
« on: February 20, 2013, 10:10:09 AM »
In your equipment profile, you can set your hop utilization factor.  IIRC the factor for 20 gal is 110%, 1BBL volumes and above is 125% but I brew 10gal so what the heck do I know?

Boy, that sounds kinda weird.  I usually see hop utilization numbers in the 20% range.

8088
Events / Parking at NHC?
« on: February 19, 2013, 12:10:18 PM »
Directly across the street from the hotel entrance on Filbert street is the Reading Market Terminal.
That place is awesome! Now I can diversify my overindulging.

+1

The RTM is a great place to grab a bite to eat.

http://www.readingterminalmarket.org/

Too cool!  I've heard so much about that place.  I'm dying to see it.

8090
All Grain Brewing / Re: My First Batch Sparge
« on: February 18, 2013, 01:32:15 PM »
Denny is the "bees knees" as far as I'm concerned. Accessible and understandable - always. I understand he was instrumental in teaching Noah how to brew. ;)

Yeah, and I was old THEN!  ;)

8091
General Homebrew Discussion / Re: Accurate thermometer
« on: February 18, 2013, 01:03:27 PM »
where would you buy one of these calibrated alcohol scientific calibration thermometers - got a brand or link?

I got mine from William's Brewing many years ago.  I don't think they carry them any more.  Maybe try a scientific supply place.

8092
Kegging and Bottling / Re: Brand new keg from beveragefactory.com
« on: February 18, 2013, 12:56:27 PM »
Wow, nice!  Glad Ralph likes it, too!

8093
General Homebrew Discussion / Re: Accurate thermometer
« on: February 18, 2013, 12:53:58 PM »
" I finally gave up and bought a calibration thermo that I use to calibrate my brewing thermos at 150F." -

Denny- can you explain....not sure what you mean by calibration thermo?

It's a tested, calibrated alcohol scientific calibration thermometer.  Requires immersion up to the point you're reading.  I use that to double check my "lollipop", then use the lollipop to calibrate my other thermometers.

8094
General Homebrew Discussion / Re: Accurate thermometer
« on: February 18, 2013, 11:07:19 AM »
My elevation is 210f for boiling. And no, there is no knowing for sure, but it's the best I can do or anyone can do without a calibration block - exactly why the reason I started this thread. Within a degree is the best I can hope for with these tests.

Anyway, apparently nobody can say there mash temps are dead on ( w/o calibration device) and if there thermometer is accurate after months or years of use.

"Its easy enough to add 150F to 180F water into an insulated jug or container and insert the reference and working thermometers."  - Mabrungard, can you explain how you go about doing this... Thanks.

I have personal experience with thermometers that were on at the extremes but off at mash temps.  I finally gave up abd bought a calibration thermo that I use to calibrate my brewing thermos at 150F.

8095
Ingredients / Re: Polenta
« on: February 18, 2013, 10:59:45 AM »
I made a popcorn beer many years ago.  It was very interesting to watch the popcorn dissolve into the mash tun!

8096
Equipment and Software / Re: Zip ties in the brew kettle
« on: February 18, 2013, 10:47:34 AM »
I used zip ties all the time with no problem but changed to a small spider because fishing out the bags was a pain in the ass. Was adding bittering hops and then fishing out the boiling hot bag to add flavour hops at 30, 15 and 5 min not workable. The spider makes sense to me. I do still use the nylon zip ties when I need to dry hop a beer.

I use a separate bag for each addition.  I hang them from a spoon laid across my kettle so they're freely suspended and I don't have to fish for them afterwards.

8097
Yeast and Fermentation / Re: Can I vacuum seal yeast?
« on: February 18, 2013, 09:50:18 AM »
Do you mean a yeast slurry?

Yea, the yeast I pour off from the bottom of the fermentor, to use on the next batch.

I don't know about your equipment, but my vacuum sealer doesn't do well with liquids.

8098
All Grain Brewing / Re: My First Batch Sparge
« on: February 18, 2013, 09:42:07 AM »
From John Palmer's How to Brew Chapter 17:

"Sparging is the rinsing of the grain bed to extract as much of the sugars from the grain as possible without extracting mouth-puckering tannins from the grain husks. Typically, 1.5 times as much water is used for sparging as for mashing (e.g., 8 lbs. malt at 2 qt./lb. = 4 gallon mash, so 6 gallons of sparge water). The temperature of the sparge water is important. The water should be no more than 170°F, as husk tannins become more soluble above this temperature, depending on wort pH. This could lead to astringency in the beer."

For one thing, John is talking about fly sparging, not batch sparging.  For another, I have hundreds of batches that disagree with him.  ;)

8099
All Grain Brewing / Re: My First Batch Sparge
« on: February 18, 2013, 09:40:19 AM »
A mashout really doesn't matter in batch sparging, and unless you hold a temp of 170 for 20 min. or more you aren't really doing one.  I usually use sparge water around 185-190F so that I can be sure I've gotten complete gelatinization and conversion, not for a mashout.

I thought you don't want your water to be higher than 170 to prevent extracting tannins...

Tannin extraction is pretty much dependent on pH, not temp.  Think about a decoction mash...you boil the grain and don't extract undesirable amounts of tannins because the pH is low enough to prevent it.

8100
Yeast and Fermentation / Re: Manufacturer Attenuation Figures
« on: February 18, 2013, 08:44:23 AM »
Agreed with the other posters here.  The number is apparent attenuation, but it's more if a relative measurement.  You could likely get close to that if you mash at 150°F, pitch 10 million cells per ml into a 10°P wort and ferment at 20°C, but chances are that's not the beer you are going for. 

Recently I did a matrix of 40 fermentations with wort gravities from 3°P to 15°P and inoculations rates from 30 million per ml to 120 million per ml and was quite surprised by the variation in attenuation.

Data will be on my blog soon.

Looking forward to seeing it.

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