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Messages - denny

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8191
The Pub / Why I run Windows
« on: March 30, 2013, 10:11:19 AM »

8192
The Pub / Forum attendance
« on: March 30, 2013, 09:40:26 AM »
Gotta love it!

8193
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 .

8194
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.

8195
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.

8196
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.

8197
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.

8198
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.

8199
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.

8200
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.



8201
The Pub / The right tool for the job
« on: March 26, 2013, 11:01:39 AM »

8202
All Grain Brewing / Re: Water Connundrum
« on: March 26, 2013, 10:27:31 AM »
its not pretty bad, its really bad.  I honestly would just stick with RO water and build from there.

Yep.  IMO, that water is not suitable for brewing.

8203
Sounds to me like you're using way too much water and yes, you can over sparge even with batch sparging.  And don't let Beersmith do your thinking for you.  It's a tool to help you brew the way you want to, not instructions on how to brew.  I think you need to take a step backward and simplify.  Mash with 1.5 qt. lb.  Measure how much get from the mash runoff and subtract that from the amount you want to boil (which I'd guess is about 7.5 gal.).  The answer you get is how much sparge water to use.

8204
General Homebrew Discussion / Re: AHA GC Election
« on: March 25, 2013, 10:58:24 AM »
I did the reset so I can't see how I'm using the wrong log in.
Looks like I'm the only one so I must be doing something wrong.

Try contacting info@brewersassociation.com

8205
The Pub / The Wheel of Time
« on: March 25, 2013, 09:05:11 AM »
Here is a great resource for Denny and anyone else who might get lost in that plot:
http://www.encyclopaedia-wot.org/
It gives a brief synopsis of every chapter, and links for every name, place and plot twist, so you can figure it out.

Cool!  Thanks!

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