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Messages - denny

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8461
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.

8462
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.

8463
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.

8464
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".....;)

8465
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.

8466
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.

8467
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...;)

8468
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?

8469
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...


8470
Ingredients / Re: Canned blackberries / gravity?
« on: August 08, 2012, 09:28:31 AM »
That's for the aseptic purees.  I just bought the whole blackberries from the grocery store and blended them up myself.

Ooops!  Sorry.

8471
Events / Re: when will NHC 2012 presentations be available for download?
« on: August 08, 2012, 09:26:56 AM »
Hopefully, very soon.  They had intended to have them up last week.  I emailed Kate yesterday to ask about them, but haven't heard back yet.

8472
Beer Recipes / Re: Late Oktoberfest...steam as a starter?
« on: August 08, 2012, 09:25:48 AM »
There is a state yeast reach where they crowd each other out

Could you explain a bit more, please?  I can't recall ever hearing that before.

Dr. Tom, what say you?

8473
Ingredients / Re: What type of yeast should I get?
« on: August 08, 2012, 09:21:31 AM »
OT:  Sean, every time I see that pic of you with the hat I crack up!

8474
All Grain Brewing / Re: Shift in thought regarding optimal mash pH
« on: August 08, 2012, 09:19:24 AM »
From what I have read, all the breweries take their readings at room temp in the lab.

Dave

Sierra Nevada did when I was there.

8475
Ingredients / Re: Canned blackberries / gravity?
« on: August 07, 2012, 12:40:18 PM »
Can you provide me the link?  I scoured their site (evidently not) and couldn't find any info.   Also 12 brix, how much will that increase my OG?

https://www.fruitforbrewing.com/order

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