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Messages - denny

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8296
Beer Recipes / Re: Amarillo Pale Ale (Late hopped)
« on: November 13, 2011, 09:53:10 AM »
Another thing in DGB it says to mash thick on these styles 1qrt per lb. I usually batch sparge and just split my volume in two equal additions, mash and sparge. Would a thicker mash add anything?

Despite theoretically making a difference, my experience is that if it does, it's unnoticeable.

8297
Commercial Beer Reviews / Re: Old Rasputin
« on: November 13, 2011, 09:48:19 AM »
I don't drink RIS often, but when I do it's almost always Old Rasputin.  Delicious stuff.

8298
Yeast and Fermentation / Re: bad starter?
« on: November 12, 2011, 02:36:47 PM »
Thanks guys- the Brix of the starter is 15- this is a Bohem lager so I understand the time lag- it's just that I am brewing tomorrow and getting a little nervous and I didn't have a good feeling about the pack I got.  So in any case can I use this starter with the White Labs, or should I make a new one?




Are you fermenting the starter at lager temps?  Whether lager or ale, it should be at room temp.  Also, 15B is kinda strong for a starter.  9B is a lot better.  And finally, a lager takes a LOT of yeast...a gal. starter isn't uncommon.  I usually make lager starter 7-10 days in advance, let them ferment out, and decant the spent wort before pitching.

No reason you can't put the White Labs yeast in it, but you may want to rethink your whole plan.

8299
Yeast and Fermentation / Re: bad starter?
« on: November 12, 2011, 02:21:19 PM »
Have you checked the gravity of the starter? They certainly can ferment out in <24 hours.

Or it could just be taking its time getting started.

8300
Beer Recipes / Re: Something like Peroni
« on: November 12, 2011, 01:54:08 PM »
How do you avoid the sulfur?

I don't do anything special.

8301
General Homebrew Discussion / Re: What makes a beer "Imperial"
« on: November 12, 2011, 09:10:02 AM »
In my opinion, its along the line of Imperial Stout...a recipe that has been boosted in its alcohol content beyond the normal limits for that style.  

That's the way I think of it, too.  Not necessarily hoppier as Dean mentioned in his original post, but definitely higher gravity.  But it certainly can be bigger in all regards.

8302
About 90% of the flavor of a dubbel comes from the yeast.  If you use 1056, you won't get that.   If that's OK with you, go right ahead.  I would consider a "dubble" made with 1056 to be an inferior beer.   I suggest you try WY3787, though.

8303
All Grain Brewing / Re: decoction mash
« on: November 11, 2011, 03:22:34 PM »
I really think that everyone should try it for themselves. I mean... it really wasn't that long ago that you were espousing decoctions ;)

Ultimately, it is a journey I think every brewer should take.

I agree that everyone should try for themselves.  That's ultimately what I did _after_ I made that post.  I had 2 batches of pils around, one decocted and the other not.  After drinking a glass of the decocted pils, I went back for another.  I accidentally got the one that wasn't decocted, but didn't realized it until after I'd finished it, thinking how great the decoction made the beer.  When I eventually realized it wasn't decocted, I started experimenting and comparing.  I still do decoctions occasionally to see if I'm missing anything.  So far, I can't say that I am. But I wouldn't tell anyone to not do it.  Just be sure that you evaluate the results objectively and carefully.

8304
All Grain Brewing / Re: decoction mash
« on: November 11, 2011, 02:27:04 PM »
No doubt about it, a decoction can give you more body and a higher FG.  Its the bigger part of the OG boost.

I fixed that for you! A decoction alone isn't a silver bullet to do those two things. And incorrectly done, you could make a more fermentable wort using a decoction versus a single infusion alone. It is all about the parameters of course.

Once you start applying absolutes, you're really tempting the decoction opponents to jump in here  ;D

Or, like many people, you may not be able to detect any difference at all.  And FTR, I'm not a "decoction opponent".  I've just done some experiments that make me question its value.

8305
All Grain Brewing / Re: FLOW RATE INTO BOIL KETTLE
« on: November 11, 2011, 02:09:59 PM »
If you batch sparge you can go as fast as your system will allow without worrying about efficiency or channeling.

8306
Beer Recipes / Re: Christmas Tree IPA
« on: November 11, 2011, 01:36:17 PM »
I once tried a pine beer someone brewed.  Kinda reminded me of Pine Sol.

8307
The Pub / Re: Hops spill brews a 10-car pileup
« on: November 11, 2011, 01:35:03 PM »
Probably Amarillo...dammit!!!

Additional info:

"Witnesses reported see a man with long hair sneaking around the crash scene and stuffing hops into his pockets.  When confronted, he yelled "I'm just being pragmatic" and ran off.  Officials are currently searching for this man. 

 ;)

I actually happened about 10 min, after I passed that location.

8308
General Homebrew Discussion / Re: Temp question: How exact?
« on: November 11, 2011, 09:57:56 AM »
An LCD strip thermometer on the outside of the fermenter is a cheap (~$3) option, and will let you monitor the actual beer temperature.

People seem to go to great lengths to do something more difficult!  ;)  The temp strip on a fermenter is remarkably accurate.

8309
Yeast and Fermentation / Re: Pitching 2 Smack Packs vs Creating a Starter
« on: November 11, 2011, 09:56:15 AM »
Two packs/vials is about right for an average-gravity (1.050-1.060) ale, BTW. For higher-gravity ales or any lager, you'd need more.

This is an important point.  Sometimes, even 2 packs isn't enough.

8310
The Pub / Re: Happy Nigel Tufnel Day!
« on: November 11, 2011, 09:52:37 AM »
Thanks for the salute to my band mate!  ;)  If we just could have gotten that Stonehenge thing together.....

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