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Messages - denny

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8341
I understand the attempt, but the AHA needs to "craft" a better message than this...

Please keep in mind that the definition comes from the BA, not the AHA.

8342
Ingredients / Splitting base malt with Pils and Two row
« on: December 12, 2012, 02:52:39 PM »
I am planning on making a Belgain Dark Strong/Quad this weekend and was thinking of splitting the base malt with Pilsner and Two row.  I've never done this before and was wondering if this is a bad idea - should I just use all Pilsner malt.  Do these grains clash or would this be alright?

It would be fine.  I have a recipe from a friend for Westvleteren and that's the way they do it.

8343
Equipment and Software / Re: Pumps
« on: December 12, 2012, 01:49:07 PM »
I just upgraded my pumps (809HS) to the larger March 815 impeller. Highly suggested as it has reduced the cavitation and sometimes they even prime and pump hard on the initial power-up.

Dean, did you get the 815 impeller directly from March?

8345
Pimp My System / Re: Blatzhaus Electric Brauerei
« on: December 12, 2012, 10:09:25 AM »
Very cool, Paul!  Although I don't know how you can make beer without a blue cooler....;)

8346
Kegging and Bottling / Re: oxygen absorbing caps
« on: December 11, 2012, 07:07:49 PM »
I always sanitize oxy caps in either StarSan or Iodophor.  I've kept bottles I used them on for 8+ years and they've been in great shape.  Very slightly, but appropriately, oxidized.  Same as the non oxy caps.   ;D

8347
Ingredients / Re: How to add salts to sparge water when fly sparging?
« on: December 10, 2012, 10:53:02 AM »
I've lately been mashing all the base malts, adjusted to proper pH with acid, capping the finished mash with crystal and roast malts if any, then adding salts in the kettle, like Denny suggested.  I add a little acid to the sparge water so the mash pH doesn't rise during sparging.
I wondered recently if I could add the salts for flavor after I had the beer in kegs.  This way I could make 10 gallons of pilsner, then turn half into a Dort Export with salts.
Flavor salts work with food......

Martin has talked about adding gypsum to a keg or glass.  I imagine other salts could be used the same way.

8348
The Pub / Gas station growler fills
« on: December 10, 2012, 10:49:22 AM »

8349
Ingredients / Re: How to add salts to sparge water when fly sparging?
« on: December 10, 2012, 10:26:49 AM »
Why not add those to the kettle and adjust the sparge water with acid if necessary?  Obviously, the pragmatic solution would be to go back to batch sparging!  ;)

I've spent WAYYY to much $$$ on this brewery to start being pragmatic again  ;D

Believe it or not, you can batch sparge even with $$$ equipment!  ;)

8350
Ingredients / Re: How to add salts to sparge water when fly sparging?
« on: December 10, 2012, 10:21:24 AM »
yeah no chalk, ever - it was only gypsum, epsom and cacl.  I like the idea of taking a little water out, stirring and adding it back in.

Why not add those to the kettle and adjust the sparge water with acid if necessary?  Obviously, the pragmatic solution would be to go back to batch sparging!  ;)

8351
General Homebrew Discussion / Re: Infection Because of Chamber Mold?
« on: December 10, 2012, 10:18:41 AM »
Eh, so very true. Great point... Maybe I squeak out a 1 gallon AG batch because I'm such a cheapO.  For a strange reason, I think it may be my auto siphon and/or it's hose.  Any particular reason why you mentioned that? Is it common? Thanks

it's hard to get the tubing really clean. I like to replace my tubing every 10 or so batches just because you can never get IN there to really clean stuff up.

Guess I've been lucky, then.  I don't think I've replaced my tubing in 10 years, let alone 10 batches!

8352
Ingredients / Storing HOP Pellets
« on: December 08, 2012, 07:06:31 PM »
PET bottles under CO2 pressure then into the freezer.
I store one pound of hops in each bottle at a time.
They will keep for many years this way.

That's a great idea!

8353
All Grain Brewing / Re: 5-gallon vs. 10-gallon cooler?
« on: December 08, 2012, 11:48:01 AM »
I'm considering a red rectangular cooler. What kind of efficiency reduction should I expect if I do this instead of blue?

I'd guess your efficiency would be about -238%.  It would in effect make grain disappear. ;)

8354
All Grain Brewing / step mashing or single infusion
« on: December 07, 2012, 04:10:27 PM »
Nope.  I do a longer mash for the added fermentability.  I never do an iodine test.

den - for a pils, what kind of attentuation are you looking for and getting?  I generally drop from 1.048-1.050 to 1.009-1.010, but only do a 60 min mash at 150 - just curious, as I feel its already pretty dry but maybe i should try to get it drier?

Boy, Paul, I'd say it's up to your tastes.  Without looking at my notes I can't tell you what I'm getting, but I do like a dry pils.  Extending the mash to 90 min. doesn't make a huge difference, but I want to give myself every advantage I can.  And this is German pils, not Bopils.

8355
All Grain Brewing / step mashing or single infusion
« on: December 07, 2012, 01:24:48 PM »
For an all pils malt tripel or pilsner, I almost always do a 90 min, mash at 148.

Denny - do you think the Pils needs longer to convert?  Just curious, as last brew session my Belgian blonde came out lower than I expected (again) with a 60 minute mash.

My stout was spot on, but was MO and not Pils.  Same mash schedule.

I did not do an iodine test, though I know I should.

Nope.  I do a longer mash for the added fermentability.  I never do an iodine test. 

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