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Messages - denny

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8146
All Grain Brewing / Re: Unfermentable, da-dee-dee-da
« on: July 14, 2011, 02:11:20 PM »
(even though I don't have an extreme water profile, I've found that the pH rises quite a bit during the batch sparge unless I take corrective action). 

Wow, that's weird.  I wonder what the cause of that is?

8147
Kegging and Bottling / Re: Low Gravity
« on: July 14, 2011, 11:23:53 AM »
OG was 1.076
 Fermented for two weeks

Only 2 weeks with that OG?  At any rate, you shouldn't need to add any yeast.

8148
All Grain Brewing / Re: Unfermentable, da-dee-dee-da
« on: July 14, 2011, 08:53:53 AM »
I think I might try this the next time a make a India Black Ale.  The last time I made one the roasty, bitter flavor was clashing with the citrusy hops. I was thinking of changing the hops, but I might just give this a try.

Or just use some Sinamar.

8149
Pitching rate and fermentation characteristics play a large part in head formation and retention in the finished beer, so they might also have a role during fermentation.  her's a great article...

http://byo.com/stories/article/indices/35-head-retention/697-getting-good-beer-foam-techniques

8150
Kegging and Bottling / Re: Low Gravity
« on: July 14, 2011, 08:38:40 AM »
The FG has no correlation to how much yeast is in the beer.  I don't see why you;d need to add any, assuming a normal OG and length of fermentation.

8151
All Grain Brewing / Re: Porter Question
« on: July 14, 2011, 08:33:10 AM »
I know that adding them later will reduce the harshness of the roast character, but is this counterproductive for the style? 

I think that's a question that only you can answer and the only way to know what you think is to try it.

8152
Equipment and Software / Re: Kettle thermometer placement
« on: July 13, 2011, 12:00:57 PM »
What is it that you want the thermometer to tell you?  That could help determine the placement.

8153
Ya I have been pretty cheap. I haven't bothered witha hydrometer. I usually just judge it off of the amount of Co2 being released. Which as worked for me so far. I am not to worried about the beer, most likely it will turn out. I am just curious to know what caused the krausen not to form.

As far as a starter. It is one of those liquid packets that you smack. I allowed the wyeast pouch to expand for about and hour and a 1/2 before pitching it.

If you truly want to make better beer, get a hydrometer.  They're inexpensive and can provide a lot of valuable info.

Smacking a Wyeast pack is not the same as making a starter.  A starter will increase the amount of yeast you have so that you will have a better fermentation and make better beer.  See mrmalty.com for more info.

8154
Yeast and Fermentation / Re: Wit Starter
« on: July 13, 2011, 10:30:37 AM »
I've never found crashing and decanting wit yeast to be a problem.

8155
Zymurgy / Re: Pilsner Urquell triple decoction
« on: July 13, 2011, 10:29:43 AM »
Yep, I agree with everything Paul and Sean have said.  Especially the part about 2206 not being temperamental.

8156
Zymurgy / Re: Pilsner Urquell triple decoction
« on: July 13, 2011, 08:42:14 AM »
If I had to guess, it would be due to this:

"A stiff mash of <1.25 quarts of water per pound is better for protein breakdown, and results in a faster overall starch conversion, but the resultant sugars are less fermentable and will result in a sweeter, maltier beer."

From http://www.howtobrew.com/section3/chapter14-6.html

Since I am pulling out the thickest part of the mash for each decoction, that volume will produce more less fermentable sugars if Palmer is correct.  I should pull out Noonan's book and cross reference, but this would be where I would start looking for additional dextrins.

Thanks for that, but I don't know if that really makes much difference.  At least in my experience, it's a stretch to relate mash thickness to wort profile in more than a very minor way.

8157
All Grain Brewing / Re: HomeBrewer from Tijuana Mx, already addicted
« on: July 13, 2011, 08:38:32 AM »
Looks tasty, Al.

8158
Beer Recipes / Re: Adding dry hops timing advice needed
« on: July 12, 2011, 05:53:44 PM »
I'd recommend using a sanitized "something" (I use a dedicated turkey baster) to pull a gravity sample rather than putting your hydrometer in the bucket.


I would thing there is more surface to contaminate using a baster.

tom

As long as your sanitation is good, it isn't enough difference to matter.  But I find it's easier to get a reading if I pull a sample than if I put the hydrometer in the fermenter.  Plus, if you ferment in a carboy, it's darn hard to get a hydrometer out of it.

8159
Ingredients / Re: Has anyone brewed with szechuan pepper?
« on: July 12, 2011, 05:32:00 PM »
I've often used pink, white, and green peppercorns in Belgian beers, wit especially.  A bit of Szechuan pepper might be interesting.

8160
All Grain Brewing / Re: To stir or not to stir
« on: July 12, 2011, 05:27:49 PM »
pragmatic

Is that pronounced "cheap 'n' easy"?

Around here it is...

I think I've stirred things enough, now.

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