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Messages - denny

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8086
Beer Recipes / Re: basic amber ale recipe help
« on: October 24, 2012, 10:16:38 AM »
I didn't really care for amber ales until I came up with this recipe...

http://wiki.homebrewersassociation.org/WaldoLakeAmberAle

It uses a heavy dose of carared.  It's become so popular that you can buy it as a kit from Northern Brewer.

Denny, have you ever tried an imperial version of this recipe?

It's almost imperial on it's own!  But no, I haven't.  Interesting idea now that you mention it!

8087
General Homebrew Discussion / Re: FWH question
« on: October 24, 2012, 09:30:00 AM »
What is claimed is that it adds some flavour and a softer bitterness, although with a higher IBU in comparison with a 60 minute addition.

What he said. Some references say that you can estimate FWH by assuming its a 60 min addition plus a 20 min addition in one dose.

I count is as a 20 min,. addition because that what it seems like to me in terms of flavor and bittering.  Although it actually measures as more IBU when the beer is analyzed, it tastes like less.  Since we generally taste our beer rather than measure it, that works for me.  I did an experiment with FWH and the results are here starting on pg. 29...

http://www.ahaconference.org/wp-content/uploads/presentations/2008/DennyConn.pdf

8088
Beer Recipes / Re: basic amber ale recipe help
« on: October 24, 2012, 09:27:02 AM »
I didn't really care for amber ales until I came up with this recipe...

http://wiki.homebrewersassociation.org/WaldoLakeAmberAle

It uses a heavy dose of carared.  It's become so popular that you can buy it as a kit from Northern Brewer.

8089
All Grain Brewing / Re: Boiling down runnings
« on: October 23, 2012, 11:38:46 AM »
Certainly it depends upon the geometry of the pot you use, but how long does it take to boil down a gallon?

Maybe an hour or so.  I do it fairly slowly since it has a tendency to boil over.  You want to basically reduce it to a syrup.

8090
Yeast and Fermentation / Re: Over pitching/under pitching experiment
« on: October 23, 2012, 10:21:09 AM »
Obviously some yeast are able to dehydrate and maintain some sort of suspended animation for lengthy periods. Also, I wouldn't expect all of them to survive- but the billions ought to be able produce a few that the scientists could culture. That would just be a statistical outcome.

Or it's a great publicity vehicle....

8091
Going Pro / Re: Homebrew Shop Statistics
« on: October 23, 2012, 08:45:45 AM »
IIRC, there are 30-35K AHA members currently.  The last estimate I heard is that there are maybe 1 million homebrewers nationwide.

8092
Beer Recipes / Re: Roast porter
« on: October 23, 2012, 08:40:28 AM »
I am convinced there is no such thing as a perfect brew day. I have done 57 batches and haven't had a day go without incident yet. Often the mistakes or catastrophes actually improve my product.

I kinda have the opposite experience usually.  Most of my brew days are so uneventful that when I get done I worry that I've forgotten something!

8093
Yeast and Fermentation / Which dry ale yeasts to keep as backup?
« on: October 22, 2012, 12:15:02 PM »
71B-1122, it's very popular for mead.

http://www.lalvinyeast.com/71B.asp

Got it.  Shows how much mead I make, huh?


Sent from my iPad using Tapatalk HD

8094
Yeast and Fermentation / Re: Which dry ale yeasts to keep as backup?
« on: October 22, 2012, 11:16:34 AM »
Never heard of 71B.

8095
Ingredients / Re: Chamomile
« on: October 21, 2012, 10:32:35 AM »
Chamomile is great for Belgian white, not a great addition for Tripel IMO.

+1.060

8096
All Grain Brewing / Re: How fast do enzymes denature?
« on: October 21, 2012, 10:31:33 AM »
overshooting your mash temp should help with your conversion efficiency since that is largely determined by a-amylase activity and starch gelatinization.

I don't know if it's true, but I read somewhere that Budweiser uses a reverse step-mash, where they start high then lower the temp to get more fermentability. Would that work? On a homebrew scale would a mash that starts at 160 > 140 over two hours have more fermentability than a wort just mashed at 148 for two hours?

Intuitively it doesn't seem like it.  I guess it would depend on what the starting temp was and how long you held it.

I think the beta enzymes get denatured at the hi temp and it doesn't work that way.  At least it didn't work for me when I thought it might have been a brilliant idea a few years ago.

Yeah, that's been my experience, too, Jeff.

8097
Yeast and Fermentation / Re: Foam stability and oxidation
« on: October 21, 2012, 10:30:35 AM »
Re: glass cleaning....I've been doing a salt scrub recently when I want sparkly clean glasses.  Get the glass slightly damp, sprinkle salt all over the surface, rub with a paper towel and rinse.  Makes a noticeable difference in beer foam.

8098
All Grain Brewing / Re: Oyster stout
« on: October 21, 2012, 10:23:49 AM »
The historical info I've seen suggest that traditionally the oysters weren't used at all.  The shells were added to the kettle to increase the Ca levels.  That sounds a hell of a lot better to me than adding oysters!

8099
All Grain Brewing / Re: How fast do enzymes denature?
« on: October 21, 2012, 10:21:49 AM »
overshooting your mash temp should help with your conversion efficiency since that is largely determined by a-amylase activity and starch gelatinization.

I don't know if it's true, but I read somewhere that Budweiser uses a reverse step-mash, where they start high then lower the temp to get more fermentability. Would that work? On a homebrew scale would a mash that starts at 160 > 140 over two hours have more fermentability than a wort just mashed at 148 for two hours?

Intuitively it doesn't seem like it.  I guess it would depend on what the starting temp was and how long you held it.

8100
All Grain Brewing / Best mash/lauter tun and hot liquor all-grain system?
« on: October 19, 2012, 09:46:52 AM »
Before you do that, check out www.dennybrew.com


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