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Messages - denny

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8416
Ingredients / Re: Now THAT's some fresh yeast
« on: August 14, 2012, 09:08:47 AM »
Beersk,

I don't think you have to steep up several times. A single step should be just fine if you are starting with a vial or pack.

Kai
For a several month old vial?

Don't know about vials, but it's fine with smack packs.  I just put  9 month old smackpack into a 2 qt. starter and it's fermenting away happily.

8417
The Pub / Re: Best Portland neighborhood for breweries/restaurants?
« on: August 13, 2012, 10:53:08 AM »
The Full Sail Pilsner Room has a bunch of beers that you won't find elsewhere and a beautiful view.

8418
Going Pro / Re: And now comes the REAL test
« on: August 13, 2012, 10:51:09 AM »
Awsome day! I'm ubber Happy for ya. To the first and many more for you!
And yesterday he ordered 2 more kegs. Pretty exciting for an opening weekend.  I'm sure things will slow down a bit.  After our wedding this Saturday, we're gonna work on getting our own taproom approved.  It's pretty easy in this state.

Way to go, man.  I'm really happy for you guys.  Enjoy your big day on Sat.!

8419
Equipment and Software / Re: Repairing cooler mash tun
« on: August 13, 2012, 10:36:09 AM »
A blue cooler guarantees that you get 137% efficiency.   ;)

Wow

Yeah...it's so efficient that you actually gain grain!  After 10 brews, a 55 lb. sack magically appears in your garage!  ;)

8420
Equipment and Software / Re: Repairing cooler mash tun
« on: August 13, 2012, 08:27:46 AM »
A blue cooler guarantees that you get 137% efficiency.   ;)

8421
Beer Recipes / Re: IPA critique
« on: August 13, 2012, 08:25:26 AM »
I'd definitely add some gypsum, and probably some CaCl2.

8422
The Pub / Re: Best Portland neighborhood for breweries/restaurants?
« on: August 13, 2012, 08:21:06 AM »
Which breweries are the best to visit?

IMO, Hair of the Dog is a must.

8423
Yeast and Fermentation / Re: First timer here
« on: August 13, 2012, 08:20:33 AM »
What temp did you ferment at?  My first brew I didn't pay too much attention to the temp and it got up to 80 degrees and fermented really fast.  Result was non too pleasant but a very good learning experience.  As long as your temps are good, I wouldn't worry too much about how fast your krausen rises and falls.

Well I would have to say it never got above 75 degrees, I have been checking every chance I can on it.

When you say 75 degrees, is that the reading on the thermometer strip (assuming this is what you are using)?

Yes, I moved it to a cooler spot in the basement just to be certain, I will see if it cools it anymore.

F or future reference, try to keep it around 65F.  You'll end up with better beer that way.  Using a secondary is kind of an outdated idea any more.  It's seldom really necessary.  As was said above, if you just leave it in the primary for 2-3 weeks you'll be fine.

8424
All Grain Brewing / Re: Malt Analysis
« on: August 12, 2012, 01:10:03 PM »
Thanks!  I have yet to find a Briess base malt I care for.  Maybe this will be the first!

8425
All Grain Brewing / Re: Malt Analysis
« on: August 12, 2012, 10:14:20 AM »
I'll be curious to hear what you think.  I haven't tried that particular malt from them.

8426
All Grain Brewing / Re: Efficiency Issues
« on: August 12, 2012, 10:13:29 AM »
Yeah, that's about the same amount I improved by going to thinner mashes.

8427
All Grain Brewing / Re: Malt Analysis
« on: August 12, 2012, 09:20:24 AM »
Hi all,

Got a question for you.  I am new to all grain brewing and an trying to approach this very scientificly.  Today I purchased 9 types of 2-row and 6-row base malted barley and made teas out of 2 oz of each to test each type of grain the way Denny described in a Zymergy article a few months back.  I made notes and will be posting them Monday.

I am also reading Greg Noonan's New Brewing Lager Beer and am also trying to teach myself to look at malted barley and judge if it is well suited for making beer.  I have 4 types of Rohr 6 row and 2 row barley and the endosperm is white and kind of hard.  Noonan says tha thard greyish white malt isnot suited for brewing, is that what I am seeing.  Anyone else taken a look at Rohr malt and decided if the malts are usually mealy or glassy?

Thanks for your help!

I don't look at it, I brew it and assess the results.  No matter what the color of the endosperm is, I find Rahr 2 row pale malt to be my favorite out of all the domestic pale malts I've used.

8429
All Grain Brewing / Re: Efficiency Issues
« on: August 12, 2012, 09:14:39 AM »
Then I do a batch sparge and leave that in for 20 minutes before draining the sparge as well.

It won't affect your efficiency, but you really don't need to do this.  There's no benefit from it.  Just stir in the sparge water, vorlauf, and run off.

8430
General Homebrew Discussion / Re: Hop Harvest
« on: August 12, 2012, 09:10:50 AM »
I do what Jeff describes above sometimes.  I also use a food dehydrator, but it holds considerably less than I can get on a screen.

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