Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - denny

Pages: 1 ... 547 548 [549] 550 551 ... 1015
8221
Equipment and Software / Re: Is this a poor shape for a mash tun?
« on: April 21, 2012, 03:02:30 PM »
I'd recommend you cut that braid in half.  It will work just as well and be a lot more manageable.

OK. So basically the braid mainly filters at the exit point, right?

Correct.  It's porous...it's not like the wort enters then flows down it.

8222
Equipment and Software / Re: Irish Moss Mill
« on: April 21, 2012, 03:00:28 PM »
Martin, what would be the advantage to grinding it finer? 

8223
Equipment and Software / Re: Is this a poor shape for a mash tun?
« on: April 21, 2012, 01:28:30 PM »
I'd recommend you cut that braid in half.  It will work just as well and be a lot more manageable.

8224
Happy Birthday, buddy!

8225
Beer Recipes / American wheat
« on: April 20, 2012, 09:23:55 PM »
It seems like my mind is changing on that as well. I think the main reason why is my buddy likes wheat beers, but he wanted more of a "hop bite" to them. I thinking this beer is becoming more like a wheat ipa, like Sam Adams. I'm beginning to think that i may just scale back the hops a bit and have wheat beer with American ingredients. I can always make a wheat ipa later  :)

I wrote an article on recipe formulation that's in the new issue of Zymurgy.  The main point of the article is that you've got to know where you're going so you know when you get there.  I suggest you take a few minutes to really think about what you want this beer to be like.  Try to "taste" it in your mind.  When you have a good idea of what that taste is, start over on your recipe.


Sent from my iPad using Tapatalk HD

8226
Beer Recipes / American wheat
« on: April 20, 2012, 09:07:18 PM »
thanks, that is about the length i was thinking. I have yet another question should i dry hop during the second week or the third week (i.e. closer to bottling or not)

Ya know, as I keep reading your comments, I keep wondering if maybe you'd rather have an APA than a wheat beer.


Sent from my iPad using Tapatalk HD

8227
Going Pro / "The Grand Timeline"
« on: April 20, 2012, 09:03:10 PM »
Anchor Steam: purchased by Fritz at age 28.

Fortunately he had a family fortune to help him along.


Sent from my iPad using Tapatalk HD

And that's wrong? Did he rack up a big debt with his family? Do you really know? I don't.

Did I say it was wrong?  It just made it easier for him and less risky than it might be for others.  And actually I do know quite a bit about it since I grew up a couple blocks away from him.


Sent from my iPad using Tapatalk HD

8228
Ingredients / white wheat malt
« on: April 20, 2012, 07:11:53 PM »
I know that the protein level is different than red wheat.  I think it's higher but I'm not positive.


Sent from my iPad using Tapatalk HD

8229
Going Pro / "The Grand Timeline"
« on: April 20, 2012, 05:00:29 PM »
Anchor Steam: purchased by Fritz at age 28.

Fortunately he had a family fortune to help him along.


Sent from my iPad using Tapatalk HD

8230
General Homebrew Discussion / Re: Cooling/storing wort
« on: April 20, 2012, 12:59:26 PM »
I'm not a plastics chemist, but I don"t think HDPE will leach, even under heat. 

8231
All Grain Brewing / Re: Single-Malt beers
« on: April 20, 2012, 12:57:51 PM »
But you're right Denny, it's not exactly the same.

Which was all I was saying.  You'll make something, but it won't be exactly what you set out to make.

8232
All Grain Brewing / Re: Single-Malt beers
« on: April 20, 2012, 12:38:18 PM »
i am going to make a run of double malt beers. mostly 2 row and then 2 row that i have modified myself to make vienna, crystal, munich etc.  don't know that i would compare these to same brew but with commercial adds or not.

You can't _really_ make some of those malts unless you start with green malt.  Here's some info...

http://brewery.org/library/Malt_AK0996.html

8233
Beer Recipes / American wheat
« on: April 19, 2012, 09:17:56 PM »
A dunkelweIzen should be 30-50% Munich and/ or Vienna malt.  I don't think you want any chocolate in there at all.  And you should use a German wheat yeast for the banana/clove character.  Forget about the fermentation schedule you have listed and do what the beer tells you to do.  I'd go 3 weeks primary and no secondary.


Sent from my iPad using Tapatalk HD

8234
General Homebrew Discussion / Looking for Ask the Experts suggestions
« on: April 19, 2012, 01:15:24 PM »
Thanks for the suggestions.  I hope we can get this goings again soon.


Sent from my iPad using Tapatalk HD

8235
Beer Recipes / Re: Is it CDA or BIPA?
« on: April 19, 2012, 12:13:08 PM »
Yeah, I've done the cold steep a number of times but since I discovered Sinamar those days are behind me!

Sinamar is basically cold steeped carafa extract, no?

Kinda...according tio Weyermann...

"To get the characteristic color and extract, SINAMAR® is carefully evaporated in a vacuum process, finely filtered and canisters and containers of different sizes are filled directly at 158°F - 167°F (70 - 75°C).  Due to this special treatment the taste of SINAMAR® is less bitter.  SINAMAR® causes no turbidity and remains pH stable."

Pages: 1 ... 547 548 [549] 550 551 ... 1015