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Messages - denny

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8146
General Homebrew Discussion / Re: Lid on or off during boil?
« on: September 24, 2013, 08:31:32 AM »
I meant in terms of all grain brewing - extract is clearly free of DMS issues, as long as you use Muntons, anyway!

well, none of the technical staff at Muntons could think of a reason why there would be a problem.

I can't see how there would be.  Extract is wort that has been boiled.  That drives off SMM/DMS.

8147
General Homebrew Discussion / Re: Lid on or off during boil?
« on: September 23, 2013, 12:31:34 PM »
As a result of this conversation, I emailed Muntons and asked them.  Here is the response I received:

Dear Steve,
 
SMM and DMS are volatile compounds and the temperatures and processes involved in the production of our liquid and dried extracts will drive off such compounds.
 
We have never tested for these compounds in the final products, but it is the consensus of our technical team that it is extremely unlikely that they will be found.
 
Best Regards,
 
Steve Brown
Technical Sales Support
Muntons Plc


Confirmation, though not absolute.

So as long as we brew like Muntons makes its extract, we are safe.  Good to know, but do they take the lid off?

It won't matter as the compounds have already been removed.

8148
The Pub / Most breweries ever!
« on: September 23, 2013, 09:37:35 AM »

8149
Beer Recipes / Re: Pumpkin spice to the bottling bucket or secondary?
« on: September 23, 2013, 08:56:03 AM »
Some additional thoughts on adding spices post fermentation.
Adding an extract to the finished beer is the best way to get just the right flavor. But by adding a measured amount, you can record it in your notes and just add it to the kettle next time.

I think you'd have very different effects between adding it post fermentation and to the kettle.  If you add it to the kettle, you'll likely get more flavor and less aroma than you would post fermentation.  If that's the case, not only the effects, but the amounts, would be different.

8150
Beer Recipes / Re: 15 minute Belgian
« on: September 22, 2013, 09:29:29 AM »
I'm not familiar with Patersbier. Would any of my available specialty grains work? Is 1.034 a high enough OG for Patersbier? Can't seem to find much info on the style.

Patersbier is a beer we don't see here in the states that the monks brew for their own consumption.  It's a low alcohol, all malt beer.  I love it and frequently brew it as a starter for a triple.  Here's some info...

http://www.northernbrewer.com/shop/patersbier-extract-kit.html

http://www.northernbrewer.com/documentation/beerkits/Patersbier.pdf

8151
Beer Recipes / Re: 15 minute Belgian
« on: September 21, 2013, 01:46:53 PM »
I might rethink using the sugar and honey since you are in essence making a starter.  How about something similar, like a Patersbier, but which won't have the sugar?

8152
Commercial Beer Reviews / Re: Another best beers list.
« on: September 21, 2013, 01:04:36 PM »
The article lost me when they revealed that they used RateBeer as their expert source.  I consider both it and BeerAdvocate to be something of a joke.
Come to think of it, I consider any list like the one in the article to be an exercise in futility.

Only "something" of a joke?  Very diplomatic!

8153
Commercial Beer Reviews / Re: Another best beers list.
« on: September 21, 2013, 11:03:05 AM »
Nothing about when ones palate comes to the state where a fine lager can be appreciated as one of the best beers in the world.

Data from a fanboy site does not exactly make those the best beers, IMHO.

+1.060, Jeff!  I also like how those people became "expert" because their opinions matched other "expert" opinions.  Kinda like "40 million Frenchmen can't be wrong"...why, yes, they can!

8154
The Pub / Re: iOS 7
« on: September 20, 2013, 11:15:44 AM »
Here's a list of what updates you get depending on what device you have....

http://www.cnn.com/2013/09/18/tech/mobile/ios-7-upgrade-faq/index.html?hpt=hp_t3

8155
All Things Food / Re: Bacon blu cheese burgers
« on: September 20, 2013, 11:11:19 AM »
Sounds great!  My fave is bison bacon blu burgers.  I'll have to try your technique.

8156
The Pub / Re: iOS 7
« on: September 20, 2013, 08:28:55 AM »
Haven't downloaded it yet..maybe today.

8157
General Homebrew Discussion / Re: Lid on or off during boil?
« on: September 20, 2013, 08:27:28 AM »
I'm not sure the research has been done already, but I would imagine you would need to test for varying factors (length of boil, boiloff rate, atmospheric humidity and temp, surface area and shape of lid, yada yada), then run the condensate through HPLC to determine the amount of SMM over time. Or you can just brew some beer and use your palate.

Yep, that's what I did after reading about partial covering being OK.  I don't know about you guys, but I usually don't measure my beer...I drink it!

8158
Beer Recipes / Re: Strong dark Belgian ideas from mixed grains
« on: September 19, 2013, 11:38:13 AM »
proteins fold when they make foam, similar to denaturing but different, once folded they can't unfold into the form they were in originally and in order to make foam you have to start out in that initial form.

At least that's how I understand it.

Good explanation!

8159
The Pub / Re: Where are you?
« on: September 19, 2013, 08:36:54 AM »
Hey, buddy, good to see you here!

8160
Beer Recipes / Re: Strong dark Belgian ideas from mixed grains
« on: September 19, 2013, 08:34:53 AM »

Really? Do you agree with this statement Denny? I've never heard about proteins getting 'used up'.
 
Quote
Lastly, homebrewers who keg their beer should be aware that foam positive molecules can get “used up” when foam is created. Thus, if you shake your keg to carbonate it, you may be dipping into your pool of foam makers for your beer.

Yep, that's been known for years and I completely agree.  It may or may not cause problems for you, but it happens.

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