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Messages - denny

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8266
Yeast and Fermentation / Re: Yeast on Stir Plate, Brewing Delayed
« on: October 30, 2010, 10:30:54 AM »
Nope.  If I was you, I'd stick 'em in the fridge.  There are benefits to pitching cold yeast, anyway.

8267
All Grain Brewing / Re: Why mash for 60 minutes?
« on: October 30, 2010, 09:43:29 AM »
Yep, there's a difference between just conversion and wort fermentability profile.

8268
Commercial Beer Reviews / Re: Chimay
« on: October 30, 2010, 09:21:34 AM »
Does Chimay still use their fermenting yeast for bottling?  I was thinking of making a starter from one.

AFAIK, yes.  As Stan pointed out in BLAM, with so much of the fermentation strain around, it doesn't make sense to use a different yeast.

8269
All Grain Brewing / Re: Why mash for 60 minutes?
« on: October 30, 2010, 08:40:34 AM »
I agree completely with Dave.  I've mashed from 1 qt./lb. to 2 qt./lb. and haven't found it to make a difference in fermentability.  But I have found mash time to make a difference.  I never go for less than 60 min. and if I'm looking for a really fermentable wort I go 90-120 min.  One thing that's often overlooked when commercial brewers talk about shorter mash times is their lautering time.  It can take an hour or more to sparge and lauter a commercial batch and all that time you're still at mash temp.  So, what would seem to be a 20-30 min. mash actually might go for 90 min. or more.

8270
I might be missing something, but it sounds like a no-sparge with the exception of being more complicated.  ???

That's sure how it seemed to me.

8271
All Grain Brewing / Re: Never Seen This Before
« on: October 29, 2010, 10:27:19 AM »
Just as a data point, I once had a beer get ropey in a couple weeks.  No opinion on whether or not that's what this is, though.

8272
All Grain Brewing / Re: Ph question for IPA recipe
« on: October 29, 2010, 08:46:54 AM »
This brings up that high degree of fermentability for Rahr 2-row that I brought up recently.  A brewer here in Indy reports that he tends to get the same high degree of fermentability when using this base malt, regardless of the mashing temperature.  He says he controls the fermentability of the wort by adjusting the percentage of crystal and less fermentable grains in the grist.

Hmm...

As I posted when you first brought that up, I haven't experienced that and I use Rahr almost exclusively.

8273
The Pub / Re: Babalu
« on: October 29, 2010, 08:41:28 AM »
Great news, and thanks for keeping us informed, Frank.  I'm looking forward to the day I can buy Jeff a beer!

8274
Try as I might, I can't see what the advantage is of doing this.  What am I missing?

8275
General Homebrew Discussion / Re: Aging Homebrew Poll
« on: October 29, 2010, 08:14:02 AM »
It all depends on the individual beer.  There's no "one size fits all" answer.

Thanks for pointing out the obvious Denny. ;)

I excel at that!


 
Do you have multiple brews aging long term? If so, I'd like to hear about them.  Thanks

I've got some BW that's 3-4 years old. and some coder that's 5-6.

8276
General Homebrew Discussion / Re: Aging Homebrew Poll
« on: October 28, 2010, 02:46:42 PM »
It all depends on the individual beer.  There's no "one size fits all" answer.

8277
All Grain Brewing / Re: Ph question for IPA recipe
« on: October 28, 2010, 12:50:35 PM »
Holy cow!  That's a metric buttload of sulfate!   ;D

8278
The Pub / Re: Keeping chickens
« on: October 28, 2010, 12:49:53 PM »
Sounds like a great idea - where would you buy something like that?

Around here, I get it at a farm supply place.

8279
All Grain Brewing / Re: Ph question for IPA recipe
« on: October 28, 2010, 09:28:38 AM »
To me, the amount of crystal doesn't seem excessive.  You could try 1-2 tsp. of gypsum in the boil to accentuate the hops.
There's already sulfate in the Burton salts, but I guess he could try adding more.

Thanks for pointing that out, I missed it.  But who knows how much sulfate is in there?

I'm not saying there's too much crystal for an IPA, but if you want a crisper beer removing crystal is one way to get there.

I agree, it would.  I was pointing out another way to achieve that.

8280
All Grain Brewing / Re: Ph question for IPA recipe
« on: October 28, 2010, 08:48:12 AM »
To me, the amount of crystal doesn't seem excessive.  You could try 1-2 tsp. of gypsum in the boil to accentuate the hops.

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