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Messages - denny

Pages: 1 ... 562 563 [564] 565 566 ... 1075
8446
General Homebrew Discussion / Re: That German lager flavor
« on: August 10, 2012, 09:45:46 AM »
Thanks!  Any experience with FWH in a Helles?  I think I will be doing that after my Oktoberfest is done lagering.

Nope, no experience with Helles.

8447
Ingredients / Re: Now THAT's some fresh yeast
« on: August 10, 2012, 08:50:00 AM »
Denny, do you order your yeast in advance to get fresher product?

Nope, I just pick it up at the Home Fermenter Center as needed.  Some varieties stick around longer, but ones like 1056 and a few others are always really fresh.

8448
Ingredients / Re: Sanitizing Homegrown Hops
« on: August 10, 2012, 08:47:24 AM »
I run mine through the dishwasher, then microwave them for 20 min,. then dunk them in boiling water......

NOT!!!!

Just use 'em....you'll be fine!

8449
Thanks for the info!  I saw them at NHC also and thought it looked like a great idea.  Good to hear that they work well.

8450
General Homebrew Discussion / Re: That German lager flavor
« on: August 10, 2012, 08:41:29 AM »
Denny, do you calculate bitterness as a ~ 20 minute boil addition for FWH?  This is something that has caused me some confusion in the past, since it's more about perception of bitterness than actual bitterness.

Thanks,

Jim

Yep, I do, Jim.  It's really subjective, so you might want to start with that and adjust in the future depending on what you taste.

8451
Ingredients / Re: Now THAT's some fresh yeast
« on: August 09, 2012, 01:58:15 PM »
Great to live near Wyeast, huh?  I often get packs dated justv a day or 2 before I buy them.  But I doubt a week or so will make a lot of difference.

8452
General Homebrew Discussion / Re: That German lager flavor
« on: August 09, 2012, 11:48:49 AM »
Have not tried FWH yet in a lager, but I know 20-10min additions won't give me the results I'm looking for.

I always FWH my German pils and Maibock and I love the results.

8453
I just went through this with a pack of Wyeast 2124 ( see "What are you paying for your yeast post?").  Mine went on a stir plate at room temp for 36 hours and nothing.  The yeast was older ( March 6th ) but I expect to see something. 

I did smell the starter and it smelled like wort...no yeast or sulfur compounds.  I didn't take a gravity reading because I was a little frustrated with the yeast ( and the shop that charged me $11.75 for the smack pack ), so I dumped it.

How old was the yeast and how was it handled before getting to you ( i.e. shipped from online store in 95 degree heat) ?
Man, you should talk to the homebrew shop about that, that's just lame.

Agreed.  They should make it right.  Wyeast will reimburse them.

8454
Beer Recipes / Re: Late Oktoberfest...steam as a starter?
« on: August 09, 2012, 08:51:04 AM »
Thanks, guys.  So now we have a name for it and it sounds like it's not an issue.

8455
Ingredients / Re: What type of yeast should I get?
« on: August 09, 2012, 08:47:22 AM »
Says the guy with the tye-died shirt and ukelele... ;)

Yeah, I guess that WAS kinda silly!  ;)

Just dawned on me that between the three of us I was the least crazy looking person at NHC. Scary for you guys. :P

Define "crazy".....;)

8456
All Grain Brewing / Re: Fauxpils results and discussion
« on: August 09, 2012, 08:45:40 AM »
That's new word for me - oberteig - I looked it up.  I understand this is the very fine, almost powdery stuff that sometimes collects on the top of the mash bed after fly-sparging.

I sometimes see it after batch sparging, too.

8457
Ingredients / Re: Low-temp hop utilization - FWH w/o boil?
« on: August 09, 2012, 08:31:52 AM »
Stan Heironymous is writing a book about hops.  I don't know that he dug up any info on usage for it, but he might have.  You might try contacting him.

8458
Ingredients / Re: What type of yeast should I get?
« on: August 08, 2012, 02:20:45 PM »
It is the hat of awesomeness.

I'm not sure that was the word I was gonna use...;)

8459
All Grain Brewing / Re: Shift in thought regarding optimal mash pH
« on: August 08, 2012, 01:12:45 PM »
Cool photo.  Does that say 52.5 C?

52.5 degree Celsius = 126.5 degree Fahrenheit

So maybe they aren't waiting to cool it completely...

So remind me again why we measure at room temp and then do a conversion? Are pH meters significantly off at any higher or lower than room temp?

It sat there for quite a while and I'm pretty sure that it ended up at room temp.  Mike K., you out there?  Do you recall?

8460
All Grain Brewing / Re: Shift in thought regarding optimal mash pH
« on: August 08, 2012, 10:58:13 AM »
I don't know how much use this will be, but here's the pH testing setup at Sierra Nevada's pilot brewery...


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