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Messages - denny

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8506
Yeast and Fermentation / Ardennes Yeast
« on: April 10, 2012, 11:19:28 AM »
it's my go to yeast for Belgo/American IPA.
Denny, can you explain to me what a Belgo/American IPA is?

It's an IPA made with Belgian yeast an American hops.  I use pils malt, a bit of 20L crystal and no sugar. 
I ask because I have a pitch of Ardennes yeast ready and I'm not sure what to do with it.  I was considering a pale but I may give this a go.  Roughly how many IBU's do you shoot for in this "style"?  Would just Centennial work?  That's what I have the most of although I do have a bit of Citra and Amarillo.  Maybe some Cascade in the fridge somewhere too but I know I've got lots of Centennial.

How's this sound?
9 lbs Pils malt
0.5 lbs C 15 (no 20 on hand)
1.5 oz Centennial at 60
1 oz Centennial at 15
1 oz Centennial at flameout.

I shoot for the same specs as my regular AIPA.  Mid 70s for both gravity and IBU.


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8507
Yeast and Fermentation / Ardennes Yeast
« on: April 10, 2012, 08:51:08 AM »
it's my go to yeast for Belgo/American IPA.
Denny, can you explain to me what a Belgo/American IPA is?

It's an IPA made with Belgian yeast an American hops.  I use pils malt, a bit of 20L crystal and no sugar. 



Sent from my iPad using Tapatalk HD

8508
Thank you that is a good start Denny. I am tryin to make my mind up
about trying some. Even tho I have the ability to use rye..."the grain".

It's 70% pale malt, 20% rye malt, 10% crystal 40.

8509
I agree with Lennie.  I stopped using Nottingham because I didn't care for the tartness I got from it.

8510
Yeah, I've used it several times to help them develop an extract version of my rye IPA recipe.  The extract has almost exactly the right proportions of rye  malt, pale malt and crystal malt to make it.  I thought it was a really good extract.  What else do you want to know?

8511
Beer Recipes / Re: Liquid Flight IIPA
« on: April 08, 2012, 02:38:13 PM »
I know the Pliny clone uses cara pils, but personally I don't think it makes any sense at all to add cara pils and sugar.

Yeah, seems wacky to me. 

8512
All Grain Brewing / Re: Batch sparging specifics
« on: April 06, 2012, 01:15:56 PM »
I have never found a calculator that could accurately predict infusion amounts for a cooler.  If I want to do that, I just stir in boiling water til I hit my temp.  Instead of 1/2 and 11/2, try this...after your mash runoff, measure how much wort you have in your kettle.  Subtract that from the amount you want to boil.  The answer you get is how much sparge water to use.

8513
Ingredients / Re: Undermodified pils malt?
« on: April 06, 2012, 11:23:43 AM »
Your location has a lot to do with whether it's worth it to even try to grow barley (no, you can't plant malt...malt is made from barley).  Dan Listermann tried growing malt in Ohio and reportedly harvested about 10% as much as he planted!

I think it's fascinatingthat you can germinate ANY malt. Just goes to show that life will out, if given any opportunity at all.

I don't think I'd count on malt germinating if you were going to the trouble to try to grow it.  Dan planted barley, not malt.

8514
Can I just dredge up some of the yeast cake or should I just buy a fresh tube and put a measured amount in?

You can use the yeast already there. 

8515
All Grain Brewing / Re: Dry Lagers
« on: April 06, 2012, 11:20:33 AM »
I just tapped a lager that turned out a bit dry. I take that to mean astringency and that I will need to get a Ph meter and use it going forward (I have resisted water chemistry issues in the past by simply using a home delivered spring water that had great numbers per a long ago prior post confirmed by those in the know -- I still use the same bottled water, but I have long since lost the water analysis data from the company). What is the preferred method of raising acidity to counter the astringency?

The lager isn't so dry as to be undrinkable, but it isn't where it needs to be, either.

I use lactic acid to lower the pH when I'm doing very light beers.  I assume you weren't talking about increasing acidity at this point.

8516
All Grain Brewing / Re: Grain Mill
« on: April 06, 2012, 10:07:02 AM »
I have an adjustable mill, but once I settled on a gap I haven't changed it in 10 years.  I just found a gap small enough to mill anything I put in the mill.

8517
Ingredients / Re: Undermodified pils malt?
« on: April 06, 2012, 10:05:19 AM »
 Your location has a lot to do with whether it's worth it to even try to grow barley (no, you can't plant malt...malt is made from barley).  Dan Listermann tried growing malt in Ohio and reportedly harvested about 10% as much as he planted!

8518
Seriously, the men and women of the AHA GC each comes with their own unique talents...

And then some of us just come to be continuous smart asses.

I think you and I fill that role admirably!

8519
All Grain Brewing / Re: Batch sparging specifics
« on: April 06, 2012, 09:33:28 AM »
Should I hold back some of the mash water for a mash out so I'll have a thicker mash?

A lot of brewers doing BIAB report that they routinely get efficiencies in the 75%+ range, and you often end up with a 3 or 4 qt/lb ratio when you are doing BIAB. I doubt a thinner mash is going to hurt you.

when you go with that high a ratio, it's more important than ever to keep an eye on pH.  Using that much water really reduces the buffering ability of the grain.

8520
All Grain Brewing / Re: Batch sparging specifics
« on: April 06, 2012, 09:31:49 AM »
#1 is batch sparging.  #2 & #3 are no sparging and will give you lower efficiency than #1.
How is adding 1/3 water at the end and then draining it not sparging?

Oh, man, this is a topic that been debated for years!  I think Dixon has been adamant about it in the past.  To me, if you haven't drained the mash when you add that water, you're simply doing a mash infusion, not a sparge.  Other people's definitions (especially Dixon's!) may differ...but they'd be wrong!  ;)

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