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Messages - denny

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Beer Recipes / Re: kolsch grain bill
« on: May 29, 2013, 11:56:02 AM »
IME The Wyeast strain needs some lagering time. That will give you plenty of time to clear the beer up.

If you're making a kolsch and not using a kolsch yeast... aren't you just making a cream ale?

Wyeast German ale appears to have very similar characteristics according to their website. I don't see why this couldn't be used to make a Kolsch especially with a month of lagering. That being said I would probably just go with the Kolsch yeast.

The Wyeast 1007 German ale and 2565 Kolsch yeasts are very different.  1007 is very clean.  2565 has a slight fruity, winey character to it that I think of as typical for Kolsch.

General Homebrew Discussion / Re: Iron Brewer 2013
« on: May 29, 2013, 11:09:24 AM »
I think "Iron Brewer" is trademarked. Local club was going to do the same thing and got letter to rename it.
Just saying.

Fe Brewer?

Should probably be Stainless Steel Brewer...

Beer Recipes / Re: The Maibock
« on: May 29, 2013, 08:58:33 AM »
My lager brewing season is limited to when we have cold weather.  I try to always get in a Maibock, but this year went for a doppelback instead.  I'm missing the Maibock!

Yeast and Fermentation / Re: Fermentation timing
« on: May 29, 2013, 08:50:23 AM »
Again - all depends on pitching rates, starting gravity, oxygenation, yeast strain, and temperature (setting and variance).

Check gravity. Taste. Package when ready.


Yeast and Fermentation / Re: can you repair a beer
« on: May 29, 2013, 08:47:59 AM »
When it's done just call it a session IPA. I say this simply to annoy Denny. Nothing bad about an extra hoppy and bitter pale ale, IMO.


Yeast and Fermentation / Re: can you repair a beer
« on: May 29, 2013, 08:46:14 AM »
Preboil, mine is always high, but the wort runs into the kettle through the bottom so that kind of makes sense.  Nothing like having your gravity drop after boiling for an hour . . . now I take a reading after the hot break to gauge where it is, it has been mixed enough by then to give me a reliable number.


+1.060.  Learned through experience.

General Homebrew Discussion / Re: off flavors Help
« on: May 29, 2013, 08:36:19 AM »
I don't add salts in my water in sac no problems but in Iowa I get all these issues I make a big starter 1lbs of DME and a teaspoon of nutrition for the yeast

A lb. of DME?  What size starter?

Ingredients / Re: Mash or Grain "Tea"?
« on: May 29, 2013, 08:32:13 AM »
I've done it both ways for an alt and settled on mashing (although I often use Sinamar).  You use so little dark grain that it has virtually no impact on the mash.

General Homebrew Discussion / Re: Iron Brewer 2013
« on: May 28, 2013, 01:54:41 PM »
I think the out post is on the top to be used as a vent.  The beer tap is on the bottom, using the gas poppet.  It looks like a real ale cask.

Exactly!  It was beer left over from our club's real ale fest a few weeks ago, being served with gravity.

Ingredients / Re: Hops is toxic and could be deadly to dogs...
« on: May 28, 2013, 01:52:31 PM »
Thanks for reminding folks. My spent hops go from boil kettle to a bag to a place dogs can't reach. I will also be cautious at harvest time if I ever get enough to harvest lol

I haven't ever heard of a dog who was the least bit interested unused hops.  It seems to be the sweet wort that draws them.

General Homebrew Discussion / Reality
« on: May 28, 2013, 12:22:23 PM »

The Pub / Re: Stereo receiver
« on: May 26, 2013, 12:58:45 PM »
If it has the features you need, it should be a good one.  In the world of consumer audio, you'll get all kinds of esoteric replies.  But coming from a pro audio standpoint, it's a good brand and the specs are listed in real world figures.  Price is good, too.

General Homebrew Discussion / Re: Re: 1st All grain today
« on: May 26, 2013, 12:54:35 PM »
Barley and hops want to become beer. It takes a lot for us to screw that up.

Sheer Genius!

I don't know if Marc realizes it, but that came from Dan Listermann many years ago.

All Grain Brewing / Re: Water to Grist Ratio
« on: May 26, 2013, 12:52:36 PM »
Thanks Denny! I've done this and never felt there was much of a difference but it makes sense.

Yeah, obviously there's no guarantee that using more water will cause problems, but if you want to be safe it's best to either control the amount you use or treat it to avoid problems.

All Grain Brewing / Re: Water to Grist Ratio
« on: May 26, 2013, 11:43:15 AM »
It would be interesting to know how the diastatic agents in base malts buffer or "fill up" the solubility of the hot water (am I supposed to call it brewing liquor?)  The question about steeping grains is a really good one - if there's no base malt there, why aren't we noticing the "thin mash tannin extraction" problem with that?  Simply a case of volume - ie keep the mash ratio the same, and it doesn't matter whether it's base or speciality grains?

Is there something in the enzymatic activity of a full mash that prevents tannin extraction that isn't there when steeping more heavily roasted malts?

And how many of us would travel back in time and study some serious organic chemistry in college, had we known how useful it would be?

Diastatic power has nothing to do with tannin extraction.  It's a pH issue and you can have pH problems whether the malt is diastatic or not.

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