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Messages - denny

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8536
Ingredients / Re: Homegrown Cascade
« on: October 25, 2012, 08:45:15 AM »
I'd also first wort hop with the magnum.

Really?  I've found that I don't care for Magnum for either flavor or aroma hops.

8537
General Homebrew Discussion / Re: FWH question
« on: October 25, 2012, 08:44:18 AM »
FWIW, Brewer's Friend calculates IBUs from FWH as a 20 minute addition. It may not be the most accurate estimate of what a lab would report for IBUs, but for recipe formulation it's pretty close to how my palate perceives it.

That's the point I keep trying to make.  It doesn't matter how many IBUs you estimate or measure, really.  What matters is what it tastes like.

8538
All Grain Brewing / Re: No Sparge
« on: October 25, 2012, 08:40:43 AM »
+1.  Efficiency for a regular strength beer will only be about ~5% less than your usual.  Big beers around 1.100 will be about 50-55%.  Then you can do a batch sparge for another 5 gallons of brew.  It sure saves a lot of time too.

Any advice for the target temp of the sparge for how it might affect the outcome of the wort (say, sweet vs dry)?  Can one get by with measuring the sugar content of the sparge, or do you need to be tracking the ph as well?

Thanks.

It won't really make any difference.  Conversion has already happened so you're just draining out the remaining sugars.  If your mash pH was good, your sparge pH probably will be good also.  I usually add some crystal before the 2nd runnings run off to increase the mouthfeel.

8539
General Homebrew Discussion / Re: FWH question
« on: October 24, 2012, 10:39:24 AM »
But it will avoid the boil over thing

I haven't found that to be the case.

8540
Beer Recipes / Re: basic amber ale recipe help
« on: October 24, 2012, 10:16:38 AM »
I didn't really care for amber ales until I came up with this recipe...

http://wiki.homebrewersassociation.org/WaldoLakeAmberAle

It uses a heavy dose of carared.  It's become so popular that you can buy it as a kit from Northern Brewer.

Denny, have you ever tried an imperial version of this recipe?

It's almost imperial on it's own!  But no, I haven't.  Interesting idea now that you mention it!

8541
General Homebrew Discussion / Re: FWH question
« on: October 24, 2012, 09:30:00 AM »
What is claimed is that it adds some flavour and a softer bitterness, although with a higher IBU in comparison with a 60 minute addition.

What he said. Some references say that you can estimate FWH by assuming its a 60 min addition plus a 20 min addition in one dose.

I count is as a 20 min,. addition because that what it seems like to me in terms of flavor and bittering.  Although it actually measures as more IBU when the beer is analyzed, it tastes like less.  Since we generally taste our beer rather than measure it, that works for me.  I did an experiment with FWH and the results are here starting on pg. 29...

http://www.ahaconference.org/wp-content/uploads/presentations/2008/DennyConn.pdf

8542
Beer Recipes / Re: basic amber ale recipe help
« on: October 24, 2012, 09:27:02 AM »
I didn't really care for amber ales until I came up with this recipe...

http://wiki.homebrewersassociation.org/WaldoLakeAmberAle

It uses a heavy dose of carared.  It's become so popular that you can buy it as a kit from Northern Brewer.

8543
All Grain Brewing / Re: Boiling down runnings
« on: October 23, 2012, 11:38:46 AM »
Certainly it depends upon the geometry of the pot you use, but how long does it take to boil down a gallon?

Maybe an hour or so.  I do it fairly slowly since it has a tendency to boil over.  You want to basically reduce it to a syrup.

8544
Yeast and Fermentation / Re: Over pitching/under pitching experiment
« on: October 23, 2012, 10:21:09 AM »
Obviously some yeast are able to dehydrate and maintain some sort of suspended animation for lengthy periods. Also, I wouldn't expect all of them to survive- but the billions ought to be able produce a few that the scientists could culture. That would just be a statistical outcome.

Or it's a great publicity vehicle....

8545
Going Pro / Re: Homebrew Shop Statistics
« on: October 23, 2012, 08:45:45 AM »
IIRC, there are 30-35K AHA members currently.  The last estimate I heard is that there are maybe 1 million homebrewers nationwide.

8546
Beer Recipes / Re: Roast porter
« on: October 23, 2012, 08:40:28 AM »
I am convinced there is no such thing as a perfect brew day. I have done 57 batches and haven't had a day go without incident yet. Often the mistakes or catastrophes actually improve my product.

I kinda have the opposite experience usually.  Most of my brew days are so uneventful that when I get done I worry that I've forgotten something!

8547
Yeast and Fermentation / Which dry ale yeasts to keep as backup?
« on: October 22, 2012, 12:15:02 PM »
71B-1122, it's very popular for mead.

http://www.lalvinyeast.com/71B.asp

Got it.  Shows how much mead I make, huh?


Sent from my iPad using Tapatalk HD

8548
Yeast and Fermentation / Re: Which dry ale yeasts to keep as backup?
« on: October 22, 2012, 11:16:34 AM »
Never heard of 71B.

8549
Ingredients / Re: Chamomile
« on: October 21, 2012, 10:32:35 AM »
Chamomile is great for Belgian white, not a great addition for Tripel IMO.

+1.060

8550
All Grain Brewing / Re: How fast do enzymes denature?
« on: October 21, 2012, 10:31:33 AM »
overshooting your mash temp should help with your conversion efficiency since that is largely determined by a-amylase activity and starch gelatinization.

I don't know if it's true, but I read somewhere that Budweiser uses a reverse step-mash, where they start high then lower the temp to get more fermentability. Would that work? On a homebrew scale would a mash that starts at 160 > 140 over two hours have more fermentability than a wort just mashed at 148 for two hours?

Intuitively it doesn't seem like it.  I guess it would depend on what the starting temp was and how long you held it.

I think the beta enzymes get denatured at the hi temp and it doesn't work that way.  At least it didn't work for me when I thought it might have been a brilliant idea a few years ago.

Yeah, that's been my experience, too, Jeff.

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