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Messages - denny

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8176
All Grain Brewing / Re: Oops...Session IPA
« on: March 31, 2013, 12:53:31 PM »
I think I may start a campaign to come up with  new name for the overhopped APAs that people are referring to as session IPAs.  AFAIAC, calling them either APA or IPA makes it harder to define what an APA or IPA is.

I've found some difficulty with this when judging, too.  Suddenly a very good APA is not hoppy enough for a lot of my judging partners.  Sierra Nevada Pale Ale seems too tame.  I am not complaining about new beer styles, I just think we need a new name.

Thank you for joining the Campaign for Accurate Beer Naming!  ;)  You can say that a pig is a poodle, but that doesn't make it one!

8177
All Grain Brewing / Re: Oops...Session IPA
« on: March 31, 2013, 12:07:37 PM »
I think I may start a campaign to come up with  new name for the overhopped APAs that people are referring to as session IPAs.  AFAIAC, calling them either APA or IPA makes it harder to define what an APA or IPA is.

8178
General Homebrew Discussion / Re: Happy Easter All
« on: March 31, 2013, 09:14:21 AM »
Enjoy your Easter, everybody.  I'm off to work in a few minutes.

8179
The Pub / Re: Why I run Windows
« on: March 30, 2013, 03:02:47 PM »
Mac OS X all the way for me. No free beer, but proper punctuation. ;D

A Mac would ask you if you'd like an appletini....

8180
The Pub / Why I run Windows
« on: March 30, 2013, 10:11:19 AM »

8181
The Pub / Forum attendance
« on: March 30, 2013, 09:40:26 AM »
Gotta love it!

8182
Beer Recipes / Re: Drunkey Monkey
« on: March 28, 2013, 12:15:42 PM »
thank you denny.  i chose this yeast because it gives off heavy banana esters, i read.  should i now refer to the beer as a weizen, simply because of the yeast choice?  i'm still very new to this so i appreciate the help/knowledge.

also - is there a "wheat" yeast that gives off heavy banana esters?

Technically, a weizen yeast IS a wheat yeast.  The abominations that American brewers call wheat beers (calm down, that's just my opinion) have nothing to do with their German origins and use a neutral yeast that adds no flavor to the beer.  For info about styles, take a look at http://www.bjcp.org/2008styles/catdex.php .

8183
Yeast and Fermentation / Re: Stuck Fermentation
« on: March 28, 2013, 11:27:51 AM »
A 2 cup yeast starter!  While that may not be the cause of your problem, 2 cup starter is probably worse than worthless.  Neve/Neva Parker of Wyeast (possibly White Labs) said at the 2012 NHC that 1 liter starters basically don't do anything (you trade off a little more yeast for yeast with less vitality).   I suspect that a 2-cup starter actually decreases the amount of viable yeast from a pitchable smack pack and reduces the vitality of the surviving yeast.

Neva/White Labs

And yep, I agree that a 2 cup starter is no better (likely worse) than no starter at all.

8184
Beer Recipes / Re: Drunkey Monkey
« on: March 28, 2013, 11:23:25 AM »
first tschmidlin - i want to say thanks again for taking the time to help me.

our discrepancy may be this: i have "american wheat or rye beer" as the style.  you have "weizen", correct?  my guess is that i'm off on this - i was going for a banana wheat, but does my recipe reflect that of a weizen instead?

The yeast you have listed pretty much defines it as a weizen.  For an American wheat you'd use s neutral yeast like 1056.

8185
Yeast and Fermentation / Re: My first yeast starter
« on: March 27, 2013, 12:38:05 PM »
You can smack it if you want to, but you don't have to.  Take a look at mrmalty.com, yeastcalc.com, or http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/ to find a starter recipe that takes into account the age of the yeast.

8186
All Grain Brewing / Re: Help in identifying off flavor
« on: March 27, 2013, 11:58:39 AM »
Yeast was Danstar Nottingham.

That's my guess.  I always get a disagreeable sour tartness from Nottingham.

8187
All Grain Brewing / Re: Water Connundrum
« on: March 26, 2013, 02:15:08 PM »
It's hard to believe that the water is really filtered.  It must be really terrible before it is.

Carbon filtration does not remove minerals although it can remove mercury.

I stand corrected!  Thanks.

8188
All Grain Brewing / Re: Water Connundrum
« on: March 26, 2013, 12:50:55 PM »
It's hard to believe that the water is really filtered.  It must be really terrible before it is.

8189
Beer Recipes / Re: Doppelbock recipes
« on: March 26, 2013, 11:38:01 AM »
This is what I ended up doing.  Very pleased with the results...

#434 Doppelbock

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       18.25
Anticipated OG:          1.084    Plato:             20.27
Anticipated SRM:          20.4
Anticipated IBU:          24.6
Brewhouse Efficiency:       73 %
Wort Boil Time:             90    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:       1.50    Gallons Per Hour
Pre-Boil Wort Size:    7.75    Gal
Pre-Boil Gravity:      1.060    SG          14.68  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 19.2     3.50 lbs. Pilsener                      Germany        1.038      2
 71.2    13.00 lbs. Munich Malt                   Germany        1.037      8
  9.6     1.75 lbs. CaraMunich 80                 France         1.034     80

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.50 oz.    Hallertauer Mittelfruh            Pellet   4.60  20.9  60 min.
  0.35 oz.    Hallertauer Mittelfruh            Pellet   4.60   3.7  30 min.
  0.15 oz.    Hallertauer Mittelfruh            Pellet   4.60   0.0  0 min.


Yeast
-----

WYeast 2206 Bavarian Lager


Mash Schedule
-------------

Mash Name:

Total Grain Lbs:   18.25
Total Water Qts:   28.00 - Before Additional Infusions
Total Water Gal:    7.00 - Before Additional Infusions

Tun Thermal Mass:   0.13
Grain Temp:        65.00 F


                     Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
---------------------------------------------------------------------------------
sacc                   0     60    155     155   Infuse   170       28.00   1.53


Total Water Qts:           28.00 - After Additional Infusions
Total Water Gal:            7.00 - After Additional Infusions
Total Mash Volume Gal:      8.46 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.



8190
The Pub / The right tool for the job
« on: March 26, 2013, 11:01:39 AM »

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