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Messages - denny

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8221
Yeast and Fermentation / Re: What % Attenuation To Dry Hop At
« on: August 26, 2013, 08:44:45 AM »
Good question.  For years I did what most people here do - wait until after high krausen subsides to add dry hops, for the reasons you mentioned. Works fine.  But after reading an article by Stan Hieronymus in Zymurgy a few issues issues ago, I tried his method, which was to rack to a secondary after fermentation and add dry hops away from the bulk of the yeast, when the beer was fairly clear. I used a hop combo that I had used before, and I found the overall hop character to be a little better.  He reasoned that some hop aroma/flavor compounds are formed in the presence of high levels of suspended yeast that are not thought of as desireable.  I think I will keep using his method as I had good results, but I spent years dryhopping after high krausen and made good beer then too.  Either way you will too.

After reading the same article, I did a little experiment recently.  I brewed 2 batches of the same beer.  One I let sit in primary for 4 weeks, then dry hopped with Amarillo.  The other I racked to secondary after 2 weeks, then dry hopped with Amarillo for 2 weeks.  The first batch developed a weird, intensely fruity aroma from the dry hops...not what I expect from Amarillo.  In the batch that had been removed from the yeast, I got the tangerine/lemon aroma I expect from Amarillo.  I'm convinced.

interesting.  i will try this as well - an added bonus is that I will be able to free up a conical and brew this weekend!

leaf or pellet, denny?

I used leaf for this test, but the type doesn't matter.

8222
Yeast and Fermentation / Re: What % Attenuation To Dry Hop At
« on: August 26, 2013, 07:54:56 AM »
Good question.  For years I did what most people here do - wait until after high krausen subsides to add dry hops, for the reasons you mentioned. Works fine.  But after reading an article by Stan Hieronymus in Zymurgy a few issues issues ago, I tried his method, which was to rack to a secondary after fermentation and add dry hops away from the bulk of the yeast, when the beer was fairly clear. I used a hop combo that I had used before, and I found the overall hop character to be a little better.  He reasoned that some hop aroma/flavor compounds are formed in the presence of high levels of suspended yeast that are not thought of as desireable.  I think I will keep using his method as I had good results, but I spent years dryhopping after high krausen and made good beer then too.  Either way you will too.

After reading the same article, I did a little experiment recently.  I brewed 2 batches of the same beer.  One I let sit in primary for 4 weeks, then dry hopped with Amarillo.  The other I racked to secondary after 2 weeks, then dry hopped with Amarillo for 2 weeks.  The first batch developed a weird, intensely fruity aroma from the dry hops...not what I expect from Amarillo.  In the batch that had been removed from the yeast, I got the tangerine/lemon aroma I expect from Amarillo.  I'm convinced.

8223
All Grain Brewing / Re: stuck mash on Blichmann Top Tier system
« on: August 25, 2013, 10:37:54 AM »
You could try running the wort into a grant and pumping from that.

8224
Yeast and Fermentation / Re: dry yeast question
« on: August 25, 2013, 09:21:20 AM »
It's unlikely to be harmful, but it won't help either.  Just sprinkle and walk away is all that's necessary.

8225
The Pub / Re: Just checkin' in.
« on: August 25, 2013, 08:36:57 AM »
BARRY!  I was just thinking about you yesterday.  Thanks for checking in and I hope things look up for you.

8226
Yeast and Fermentation / Re: dry yeast question
« on: August 25, 2013, 08:35:59 AM »
I'm another one who has tried both ways and settled on no rehydration.

8227
Yeast and Fermentation / Re: Refrigerator or chest freezer?
« on: August 25, 2013, 08:32:03 AM »
Edit: Denny, two things you might consider in your planning are a) where is your brewing "pain point" and b) how long you plan to be brewing in the future.  You've mentioned the lifting issue several times in the past--it seems to be the thing that takes away from the hobby for you. For me, I'm not a champeen homebrewer but I'd like to be brewing my little batches for a good long time to come, and that means ensuring my brewing workflow is designed around my gently aging self. My dream is to build a highly accessible, all-electric brewstand that could be used by someone with limited physical mobility and less-than-acute vision. I will never be the world's best homebrewer, but with enough planning I could eventually be the oldest. ;-)

Wise advice!  Right now, lifting isn't much of an issue.  Although I dislike it, I can still do it without much problem.  If I keep brewing another 10+ years (my intention) it might get to be more of an issue.  I'll have to modify my system as I fond things that I need it to do for me that don't happen now.

8228
Ingredients / Re: home grown cider
« on: August 23, 2013, 01:52:53 PM »
I use one of these...winner of many cider press comps! http://www.correllciderpresses.com/



This almost looks too nice to use!

I would have it sit in the foyer as a decoration in the old Victorian house I don't own  ;D

How much does one of these bad boys run?

Around $800.  They're all hand built.  Even the metalwork, except for the screws.  The guy who builds them lives a few miles from me and we had rented one from him in the past.  A few years ago we broke down and bought one since we press apples from our trees every year.  Ours lives in the garage/brewery and you have no idea how many people ask me if that's what I use to crush grain!

8229
Other Fermentables / Re: Pears - how ripe?
« on: August 23, 2013, 08:48:39 AM »
How ripe (soft) do I want to let pears get before juicing them for pear cider ? 

And any yeast recommendations?

Based on my experience, you don't want them soft at all.  Totally gummed up my press.

8230
Zymurgy / Re: chiller performance: sep/oct 2013
« on: August 23, 2013, 08:47:33 AM »
I use a 50 ft. 3/8" immersion chiller.  My ground water averages about 55F...a bit warmer at the height of summer and a bit lower in mid winter.  Before I started doing the recirculated chilling thing, it took bout 30 min. to go from boiling to 0F.  With recirculation it takes about 10-13 min.

8231
Other Fermentables / Re: Wort to Sweeten/Add Body to Cider?
« on: August 23, 2013, 08:44:27 AM »
A friend tried that.  Based on his results, I won't be doing it.  It didn't add any appreciable body and I didn't care for the flavor.

8232
Ingredients / Re: home grown cider
« on: August 23, 2013, 08:42:36 AM »
I use one of these...winner of many cider press comps! http://www.correllciderpresses.com/


8233
Yeast and Fermentation / Re: First RIS - not quite done
« on: August 23, 2013, 08:37:18 AM »
Do nothing but be patient.  That's a big beer, and 19 days is no big deal for it.  Wait at least another week, maybe two, and then see where it's at.  I've screwed up more beer by trying to save them than I've actually saved.

8234
Events / Re: Chicago Fundraiser - Kegs for Kids 2013 - September 8
« on: August 22, 2013, 11:15:34 AM »
Joe, my donation will ship via priority mail on Mon.

8235
Beer Recipes / Re: pale ale overhaul
« on: August 22, 2013, 11:14:56 AM »
I mean, there's nothing wrong with the recipe you posted, but in order for us to give suggestions it would be helpful to know what you didn't like about the old one and what you want out of this one.

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