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Messages - denny

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Yeah, I really didn't word that too clearly.  Thomas is right.  For as long as you have the starter in the fridge, leave it under the spent wort.  On brewday, well ahead of pitching time, remove it from the fridge, decant, and let it sit out and gradually warm up.

I never let my starters warm up before pitching.  Right out of the fridge and into the beer.  There's some amount of evidence that it's actually better to do that.  At any rate, there's certainly no problem.  That's exactly what I did with the beer I brewed on Sat. and fermentation stated within 3 hours.

All Grain Brewing / Re: Hops Quiz
« on: May 30, 2011, 09:48:40 AM »
Me, I tend to trust the bubbles more than others.  Unless you're sure they're from temperature fluctuations, I'd wait ot bottle to avoid bottle bombs.

You might be waiting a long time with that philosophy.  A gravity reading is the only way to know what's really going on.

All Grain Brewing / Re: too effecient?
« on: May 30, 2011, 07:01:03 AM »
So what is it that gets these guys such good efficiency? Stirring, sparging, ???

I have to wonder that myself, especially since the malt spec sheets for many base malts only gives ~85% efficiency for a Congress mash!

Try posting in the Ask SN thread and see if they'll talk about it.

Yeast and Fermentation / Re: 78 degrees too hot?
« on: May 30, 2011, 06:53:38 AM »
I have a three parter if i take a half drank keg out of my fridge let it get back to room temp then cool it down back down does that effect it? If i can how many times can i do that befor the beer is shot

IME, no problem at all.  You don't want the beer to get too warm (say over 80 or so as a ballpark) for too long as that will accelerate staling.  But repeated cooling and rewarming to room temps is not a problem.

Beer Recipes / Re: Amber Ale - How's it look?
« on: May 29, 2011, 02:57:17 PM »
I'm looking at brewing this for an American Amber Ale.  Basically I have all these ingredients.  My friend requested an amber and I'm a huge IPA and Stout fan, so I need to cut my teeth on some other styles.   Any thoughts?

As a point of comparison, here's a recipe of mine that's pretty popular.  Northern Brewer even sells it in kit form.  Like you, I'm an IPA kinda guy and never really cared for ambers til I came up with this.

Yeah, by the time you're down to 0 min. you theoretically get no IBU.  You might in reality get 1 or 2 since it takes a bit to cool the wort.  I'd recommend you go with Fred's suggestion.

All Grain Brewing / Re: Oxidation question
« on: May 29, 2011, 09:28:38 AM »
Did they just use a very small drop? I think this is definitely where more is not better.


Pearle AA is 8.0 and Sterling 6.1 (Brewmasters Warehouse).

The recipe posted below - does this look right? While it does get to 60 IBU, would you go with more Pearl at 60 and less at flameout?

It all depends on what you're trying to achieve.  Do you want more bitterness and less aroma?  If so, then do what you suggest.

Yeast and Fermentation / Re: Wyeast 1728 Scottish Ale
« on: May 29, 2011, 08:43:22 AM »
Clean yeast, works well at temps down to 50F.

All Grain Brewing / Re: Oxidation question
« on: May 29, 2011, 08:37:31 AM »
Can't wait 'til this turns into the "Olive Oil Discussion."
Just stirring the pot...

Not trying to start that discussion, but did anyone ever prove that olive oil works?

The only experiment I've ever seen at the homebrew level suggest that it does not.  A lot of the people who seem to think it does have never done a comparison to actually prove that it works.

We need more info....what's the AA of the hops?  What are you looking for in terms of hop flavor and aroma?

Denny!  Tell the story, man!

Not much to wasn't a real trip (so to speak!).  I know some Kesey people (his farm is just outside Eugene) and the bus out for a short spin.  I just rode around the block.

Beer Recipes / Re: Belgian Quadrupel ideas
« on: May 29, 2011, 07:04:42 AM »
Quads develop alot of different flavors as they age kind of like Barleywines. Depends on your preferences I suppose.

I'll probably use D-180 in mine as well. The coffee like flavor should ferment out into a really nice flavor.

When I added it to the kettle the entire garage/brewery was filled with the aroma of dates!

Sweeetttt! (no pun intended)  8)

What was your OG?


The Pub / Re: What? No Memorial Day weekend thread?
« on: May 29, 2011, 06:56:58 AM »
Sorry to hear about Fat Cat, Drew.  Losing pet is a tough thing.

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