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Messages - denny

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8221
All Grain Brewing / Re: Mash temps?
« on: June 05, 2011, 09:08:36 AM »
I would like to hear the results of this compared to a "dry" crush. If they are squished and not broken open the enzymes might not be as effective as they could be. You might be giving up a lot of comversion. This goes way beyond the malt conditioning by slightly moisting the grain per the Kaiser.

My results were that it made no difference in either efficiency or "lauterability".  Gave it 2 tries and went back to dry crush.  My conclusion was that I had no problems that this method would solve.

 Thanks.

You just saved me several experiments :D

IF you're having efficiency or lautering problems, it's probably worth a try to see if it will help.  If you;re not, I don't see the value of it.

8222
All Grain Brewing / Re: Mash temps?
« on: June 05, 2011, 08:54:53 AM »
I would like to hear the results of this compared to a "dry" crush. If they are squished and not broken open the enzymes might not be as effective as they could be. You might be giving up a lot of comversion. This goes way beyond the malt conditioning by slightly moisting the grain per the Kaiser.

My results were that it made no difference in either efficiency or "lauterability".  Gave it 2 tries and went back to dry crush.  My conclusion was that I had no problems that this method would solve.

8223
The Pub / Re: Going to Antiques Roadshow!
« on: June 05, 2011, 08:52:58 AM »
End of the story....got my pitcher and mugs appraised yesterday at the Roadshow.  Turns out it's a "cider set" made by Royal Doulton in the late 1800s.  The appraiser was impressed that I had all 6 mugs and it was ll in pristine condition.  He said he'd never seen a full set before.  He told me that it should be worth more than it really is but there's little market for it.  Bottom line was $450-700 for the whole set and you're not gonna see me on TV!  6000 people got tickets and appraisals and about 60 will be on TV.  3 1/2 hours of standing in line for 2 min. with an appraiser....and I'd do it again if I had the chance!

8224
All Grain Brewing / Re: Sugar to lighten body
« on: June 05, 2011, 08:18:16 AM »
I would think that adding sugar at this point would only add alcohol (does that in itself lighten body?), but adding sugar and water so that you maintain the same OG would lighten the body and lower your FG.

Adding sugar at this point will lighten the body a bit, but to truly do that you;d need to replace other fermentables with it, not just add sugar to what's already there.

8225
All Grain Brewing / Re: Mash temps?
« on: June 04, 2011, 08:21:15 AM »
Brewing has no worries if you let it,

There's your new sig line!

8226
The Pub / Re: Finally
« on: June 04, 2011, 08:19:48 AM »
We got a state rock (Blue Granite) but that beats us ;D

Oh, we already had a state rock (geode) so they had to come up with something dumber!

http://urbanext.illinois.edu/soil/st_soils/or_soil.htm

8227
The Pub / Re: Alpina Mobile Bongos Beer Bar
« on: June 03, 2011, 12:45:02 PM »
Dude, it's only got one tap...do not want!  ;)

I'm sure they can add one more for $5000!

Oh....that's very different, then!  ;)   ;D

8228
All Grain Brewing / Re: What would you call this beer?
« on: June 03, 2011, 12:23:04 PM »
I think of brewing "to style" as being like the foundation courses in drawing (that used to be) taught in art school, or learning to play scales on a musical instrument before you learn to improvise. Mastery of traditional forms, tools and techniques gives you the grounding needed to develop your own personal style.

Well said, Thomas!  How can you hit a target if you don't aim at a target?  Brewing to style gives you the foundation in techniques and ingredients that allows you to brew better beers and the beer you intend to brew when you don't brew to style.

8229
Ingredients / Re: Rye, Malted v. flaked
« on: June 03, 2011, 10:50:56 AM »
The organic flaked rye I got at the natural foods store are very pungent. At 18% it's quite noticeable. It's very high in protein and yields low extract. The beer wont clear very easy and it adds a lot of body.

No worries about clearing this is going into a stout. Perhaps I will just try it with the flaked rye for now and see what happens.

Couldn't hurt.

8230
Ingredients / Re: Spruce tip experiences?
« on: June 03, 2011, 09:51:36 AM »
Okey dokey, as long as you know what you're getting into!

8231
The Pub / Re: Alpina Mobile Bongos Beer Bar
« on: June 03, 2011, 09:49:30 AM »
Dude, it's only got one tap...do not want!  ;)

8232
General Homebrew Discussion / Re: dry hop an Alt to add life to it??
« on: June 03, 2011, 09:39:34 AM »
I guess it would depend on what the alt is like now and what you expect out of it.  For the alts I make, I can't imagine Cascade in it.  But I haven't tasted yours, so it could be a totally different situation.

8233
The Pub / Re: Finally
« on: June 03, 2011, 09:23:49 AM »
Now that the state legislature has all the fiscal and social problems in SC solved

http://www.wyff4.com/news/28110784/detail.html

Here in OR this year, we got an official state soil!   ::)

8234
Ingredients / Re: Cold Steeping Roasted Grain
« on: June 03, 2011, 09:22:21 AM »
So what would you do then?  Steep your roasted grain in a pot with half a gallon of cool water while mashing and add it to the kettle while taking the first run off?

You steep it overnight.  Take a look at this...

http://hbd.org/clubs/cascade/public_html/brewing/index.html

8235
Ingredients / Re: Rye, Malted v. flaked
« on: June 03, 2011, 09:20:42 AM »
To me, the main difference is flavor.  I detect much more flavor from malted rye than flaked.

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