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Messages - denny

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8251
Ingredients / Hop blending in an IPA
« on: September 03, 2013, 10:23:11 AM »
OK, brewers, I could use your help....I'm writing a section of the book about experimenting with Am. IPA.  I'm interested in blends of the newer "tropical fruit" hops with some of the more traditional varieties like Cascade, Centennial, Chinook, Amarillo, Simcoe, Columbus.  And what kind of grist you use to tie it all together.  Please let me hear your thoughts and what you've done.  The best ideas and recipes will get printed in the book and you'll get the credit for them.  Ideas, please!

8252
All Grain Brewing / Re: Mash Efficiency Problem
« on: September 03, 2013, 09:24:07 AM »
One would think after all these years that I'd figure all the volumes out, but the last two batches I ended up collecting way too much wort and had to extend the boil by over an hour.  'Hit my numbers in the end but it took a lot longer.

I have the same affliction.

8253
General Homebrew Discussion / Re: Will bitterness round out in keg?
« on: September 03, 2013, 08:22:58 AM »
It's a hefeweizen, Denny.  I would think you would want the yeast in suspension.  Depending on the yeast strain and the fermentation temperature, the flavor should be clove-y and banana-y.  If it was fermented at too high a temperature, that could certainly make for some harshness.

Yeah, I considered that, as well as the fact that hefs are usually drunk young.  But I think (guessing) that maybe there's too much yeast in suspension.  Dunno, just a WAG.

8254
General Homebrew Discussion / Re: Will bitterness round out in keg?
« on: September 02, 2013, 11:37:11 AM »
Its been about two weeks.  Funny you say that... I did poke through a very thin bit of krausen lingering around to take my sample.  From my limited experience of sampling, this bitterness seems the most out of place than any other beer I've made. Not saying it's the end of the world, but it's just soo tasty if it weren't for this harshness!

I do realized 2 weeks isn't long, but I guess the reason I posted was because I was hoping to find which method would be best for my beer. Can you explain "yeast bitterness" to me?  I guess I've never taken a swig of yeast, but is it actually bitter??

To me, suspended yeast can taste bitter, sour, and/or tart.  The beer is 2 weeks old...WAY too soon to judge it and worry about it.  Give it another 1-2 weeks and see what it's like then.

8255
Yeast and Fermentation / Re: First RIS - not quite done
« on: September 02, 2013, 08:40:10 AM »
How much of an issue is 11 points for bottle bombs?

None at all of the fermentation is done due to the wort being unfermentable.

8256
All Grain Brewing / Re: Mash Efficiency Problem
« on: September 02, 2013, 08:38:21 AM »
I know you were shooting for Denny, but IMHO, the answer is, no, it doesn't matter.

And Denny agrees.

8257
General Homebrew Discussion / Re: How long to boil to rid chlorine?
« on: September 02, 2013, 08:36:34 AM »
It's good you are careful with the dechlorination.  It takes incredibly little of chlorine or chloramine to produce perceptible chlorophenols in beer.  The levels that your water board tells you not to worry about are FAR more than needed to screw up beer flavor. 

Good luck with the 5.2.

Very diplomatic, Martin.  I'll be a bit more blunt...lose the 5.2!  It seldom works and give the beer a strange flavor.  This is my experience and that of many others.  As AJ said on another forum, the people who say 5.2 works are those who don't actually check the pH.  Try at least a couple batches without it and compare.

8258
General Homebrew Discussion / Re: Will bitterness round out in keg?
« on: September 02, 2013, 08:32:16 AM »
I wouldn't be quite so hasty...how long has it been fermenting?  If not too long, the bitterness could be from yeast thaat hasn't dropped out yet.  If it's been fermenting a while (like 3+ weeks), then go ahead and keg.

8259
Ingredients / Re: How many lbs. of blueberries in my wheat?
« on: September 01, 2013, 12:38:17 PM »
Mmmmmm, blueberry pie!

8260
Ingredients / Re: How many lbs. of blueberries in my wheat?
« on: September 01, 2013, 10:40:03 AM »
I tapped the Blueberry Wheat today. The color is purple from the 7 lbs of blueberries, the aroma is strong clove (assuming from using WB-06), the body is light, and the flavor is clove with a hint of blueberry.  I think I might add some blueberry extract to the keg for more flavor. Will the strong clove flavor fade over time? I'm thinking that I should've used a cleaner yeast strain..oh well not bad, but definitely not great.

Yeah, when I made a blueberry wheat, I made an Am. wheat.  The style has no flavor ;) so the blueberries can shine through.

8261
Beer Recipes / Re: Should I just give up on lagers?
« on: September 01, 2013, 10:25:26 AM »
Hey, I just read something Martin wrote on another forum.....have you checked your wort pH in the kettle?

8262
Beer Recipes / Re: Should I just give up on lagers?
« on: September 01, 2013, 10:10:42 AM »
Damn, buddy, you're not making this easy.  You seem to be doing everything by the book.

8263
Ok! I Will follow the instructions!
Thanks denny

If you don't care for the results, you can always adjust next time.  But until you brew it by the directions, you don't know if or how to adjust.

8264
Beer Recipes / Re: Should I just give up on lagers?
« on: September 01, 2013, 08:48:38 AM »
Short answer: don't give up

Long answer:  I'd really look into getting your water analyzed and start using a water calculator.  That made a huge difference for me, especially my pale lagers.  I noticed a much smaller improvement in my ales.  I'd also try to make sure I didn't over pitch or under pitch.

For fermentation you might look at (apologies if I get this wrong) what Mike McDole does.  It is much quicker and in my experience works better.  A brewpub brewer uses that technique professionally as well.

For me lagers really made me pay more attention to smaller details.

Agree with everything, except maybe the McDole advice since I don't know what he does!  Graham, my light lagers (and all other light colored beers) became much better once I had a water analysis and started adjusting based on it.  How do your light colored ales turn out? 

8265
General Homebrew Discussion / Re: Why didn't anyone tell me?
« on: August 31, 2013, 08:56:20 AM »
When Briess was developing a rye extract for NB, I brewed several extract batches with it to come up with a recipe for Rye IPA for NB.  I had an all grain version of it on tape, also and I was amazed at how close the extract version came to the AG.

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