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Messages - denny

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8521
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.

8522
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. 

8523
General Homebrew Discussion / Re: White Labs Alcohol Test Kit
« on: December 07, 2012, 09:29:58 AM »
Analysis Lab used to perform free testing for homebrewers.  Don't know if they still do.

8524
General Homebrew Discussion / Re: White Labs Alcohol Test Kit
« on: December 07, 2012, 09:29:08 AM »
Freeze distillation as in making eisbier? That's legal.

This is true - a while back, James Spencer from Basic Brewing Radio spoke directly with the TTB about this and was told that since freezing is not a form of distillation and as long as there isn't an intent to sell, it isn't illegal.
What ... nobody asked ATF? Almost zero chance of getting caught anyway since there is no specialized equipment. I thought the law said any means of separation.

Nope.  Freeze concentration is not the same as distilling.

8525
All Grain Brewing / Re: step mashing or single infusion
« on: December 07, 2012, 09:20:15 AM »
For an all pils malt tripel or pilsner, I almost always do a 90 min, mash at 148.

8526
The Pub / Re: Nuff said....
« on: December 06, 2012, 09:32:03 AM »
I can currently get rogue bacon beer.... do you need me to send you a bomber?

No thanks...trying it once was more than enough.

8527
The Pub / Nuff said....
« on: December 05, 2012, 01:35:55 PM »

8528
General Homebrew Discussion / Re: 2 questions
« on: December 05, 2012, 01:08:33 PM »
And I'd suggest trying to find a commercial non hop beer before you brew one.  You just might not like it.

8529
Yeast and Fermentation / Re: One Week Fermentation = Mistake?
« on: December 05, 2012, 01:07:36 PM »
What I mean is that it tastes like something you'd want to drink.  Yeah, it's pretty subjective.  Start with that criterion, then take into account things that you know will age out or be removed, like diacetyl.  You'll learn as you brew more.

8530
Yeast and Fermentation / Re: One Week Fermentation = Mistake?
« on: December 05, 2012, 12:20:10 PM »
once the gravity has stabilized it's all about taste and style. Some styles like to be young some like a little more time and some like weeks or months. I occasionally do a ordinary bitter from grain to glass in 8 days but with stout I just kegged it wasn't really ready even to be cold crashed for 3 or 4 weeks.

This^^^^

Once FG has been reached, I wait for the krausen to drop, the beer to clear, and for it to taste "done".  Sometimes the yeast works faster than other times.  While I shoot for consistency in these things, it's a hobby and I don't have a set schedule.  I let the beer make the schedule.

8531
Yeast and Fermentation / Re: One Week Fermentation = Mistake?
« on: December 05, 2012, 10:24:01 AM »
Goes to show despite what some people pound around as gospel (pun not intended) you do not need weeks or months in primary before fermentation and clean up is over.

I'd say "You don't always need weeks in primary".  Sometimes you do, sometimes you don't.

8532
General Homebrew Discussion / Re: I'm a rebel, Dotty, a loner...
« on: December 04, 2012, 08:11:32 PM »
God, I LOVE that movie!  Good to see ya taking it to heart.

8533
i ferment in a cooler surrounded by ice packs i change them every few days. try to keep near 50 but sometimes up and down 5-6 degrees. dont think this has ever mattered and the mass of the beer is a pretty good thermal resevoir to mediate changes

Yep.  Between the beer and the tub of water, thermal swings are buffered pretty effectively.

8534

Wonder if this means I could make lagers in my tub-of-water temp control system?

I've been doing that for years, but the tub of water is in my garage for winter.

8535
Do they ferment lagers cold or at the same temp as ales?  The reason I ask is this...for years I judged at local homebrew comps where BOS was always won by the same guy.  He made fantastic lagers of all varieties, especially bock.  No one who was judging had ever heard of him but year after year we were astounded at the quality of his lagers, including guys who had been brewing for 30 years.  He eventually joined our club and one night I had a chance to talk to him about his beers.  He pitched a single vial or smackpack into 5 gal. at room temp and fermented them at room temp.  Seldom even did lagering after fermentation.  Let me reiterate that these are some of the best homebrews I've ever tasted.  Everyone in the club was in shock, although AFAIK no one has had the guts to try his methods.  But it's certainly food for thought.

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