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Messages - denny

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8206
General Homebrew Discussion / timing a lager D-rest
« on: May 17, 2013, 11:12:42 AM »
good info from everyone. seems like we are all on the same page. it just seemed odd to me to hear people do a d-rest after 2 weeks at 50F...seems all activity would be done and there would be nothing gained from doing a d-rest then (considering a normal lager range around 1.050-055). maybe for bigger beers over 1.060 there would still be fermentation activity near the 2 week mark - i just haven't done a lager that big.

As long as you don't remove the yeast from the beer, it doesn't matter if all activity has ended.  Warming the beer for the d rest will make it active again.

8207
Working all weekend, but have over a week with no work coming up soon.  I hope to work on my brewing deficit during that time.

8208
The yeast attenuation rating is only good for comparing one yeast to another using a standardized wort.  It's not necessarily an indication of the attenuation you'll get.  That depends on the fermentability of the wort.  You can get a huge variation in attenuation by varying mash temp and recipe.

8209
General Homebrew Discussion / Re: timing a lager D-rest
« on: May 17, 2013, 08:56:43 AM »
Everything above looks correct except that "all lagers will produce diacetyl".  Not all strains will produce diacetyl and it will mainly depend upon whether you pitch the correct amount of yeast and the fermentation temperature.

That aside, your plan is sound.  IMHO, a D-Rest is mainly insurance if you pitched and fermented correctly.  You may not need one at all, but it will not hurt your beer either. 

I typically wait until I see little to no activity and then raise it up(given an active fermentation).  Others have different processes.  This works for me without having to take numerous gravity readings.

Dave

Maybe someone else can weigh in, but seems to me diacetyl is always produced - just at different levels??

Diacetyl is always produced AFAIK but some yeasts are better at getting rid of it than others.  I don't think I've ever needed a diacetyl rest with WY2206.  Same with 2124 now that I think about it.  If I don't smell or taste diacetyl, I don't bother with a rest. 

8210
General Homebrew Discussion / Cowboy Brewers
« on: May 16, 2013, 10:42:34 PM »
Ben Orr of Tuluomne, California, formerly of Miles City, Montana, home of the World Famous Bucking Horse Sale.

Gary, I will send you a PM.  Denny can vouch for Piper's character.

Indeed....he's a character!

8211
All Things Food / Starsan and tomato paste
« on: May 16, 2013, 07:18:12 PM »
That's not a bad price for the powder. What I do is dehydrate surplus tomatoes and then use the spice-grinder as needed. Cherry tomatoes make great powder.

Princepe Borghese is the best drying variety I've run across.

8213
General Homebrew Discussion / Cowboy Brewers
« on: May 16, 2013, 07:14:40 PM »
How about this guy.  :)



God, that shirt is hideous.

He's wearing a shirt?  All I saw was the hat!

8214
Beer Recipes / Re: Ballast Point Homework Series...
« on: May 16, 2013, 01:44:49 PM »
http://www.homebrewersassociation.org/pages/community/news/show?title=ballast-point-homework-series

dayum! 18% crystal.  i'd like to taste this before making it sometime...

Dude, you (and many others) have to get over your fear of crystal.  It's how you use it, not the amount that's there.

8215

Cigar City uses it as their house and gets 75-80% attenuation. 
 

The stopped using it because it took too long to drop bright.  When you're in production and there's a big demand, you have to look for efficiency.  I think they use 1056 for most of their ales now.

Around here Ninkasi uses it, but they started centrifuging their beers to clear them.

8216
Yeast and Fermentation / Re: British Yeast Recommendation
« on: May 16, 2013, 09:26:19 AM »
Out of curiousity what would be the effect of pitching at too high but dropping the temp over time? I know this is bad practice. I don't as much control over my beers as I would like right now due to a different location and brewing partner...long story...

Depends on how far it drops. Diacetyl would be my main concern if it was just a few degrees, but if it was a big drop the yeast could stall out early.

I wouldn't worry about it.
Let's say that the yeast was pitched at 70F and over two weeks the temp dropped to 62F. Is this a prime scenario for diacetyl? I am so used to using US05 that I am worried my practices will mess up the beer.

8217
All Things Food / Re: Starsan and tomato paste
« on: May 16, 2013, 09:24:01 AM »
Get Amore tomato paste in a tube.  Fantastic flavor and easy to use and store.

8218
General Homebrew Discussion / When did you switch to all grain?
« on: May 15, 2013, 07:00:19 PM »
The moment I realized that Denny's Batch Sparge website was as simple as it seemed.

And so is Denny!

8219
General Homebrew Discussion / When did you switch to all grain?
« on: May 15, 2013, 03:47:12 PM »
Started in '91 and was taught by one of my cousins, who had been brewing for a while, all grain.  So I started with all grain.  Speaking of pre-internet, who remembers "The Cat's Meow"?  I still have copy on one of my brew book shelves.

Oh, yeah!  Worst recipe database ever!  Did you do rec.cafts.brewing, too?

Yes I did.  I may have to go home tonight and see if I can dig up my copy of Cat's Meow and flip through it!

When were you on rcb?  We might have "known" each other back then.

8220
Classifieds / Club T-shirts
« on: May 15, 2013, 02:46:55 PM »
Cool shirts, but if I get another T shirt I think my wife might leave me.

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