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Messages - denny

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8611
The fence is 6 1/2-7 ft. high.

8612
Yeast and Fermentation / Re: Yeast cake rehydration
« on: April 06, 2011, 10:29:54 AM »
Tom, I really appreciate your take on this.  And I agree that the first sentence is kind of a CYA statement!  But to me, it shows that it isn't as cut and dried and some people would have you believe.  The fact that my own experience pitching less slurry led to cleaner beers shows that.

8614
Yeast and Fermentation / Re: Open fermenting a Saison
« on: April 06, 2011, 08:59:11 AM »
I've done some experimentation with open fermenting hefe's, and really didn't notice much of a difference in esters or phenols. I think that on a homebrew scale, the difference in head pressure has minimal impact.

That was also my experience the couple times I tried it.

8615
Ingredients / Re: Stability ???
« on: April 06, 2011, 08:56:54 AM »
Thats what I was thinking.... No real need for it as long as you mash things properly.

It's also greatly influenced by pitching rate and fermentation practices.

http://byo.com/stories/article/indices/35-head-retention/697-getting-good-beer-foam-techniques

8616
All Grain Brewing / Re: Mash Tun Size / Thick Mash
« on: April 06, 2011, 08:54:50 AM »
I do 10 gal. batches of high gravity beers in a 152 qt. cooler.  This is 68 lb. of grain at 1.5 qt./lb.  Note the guy stirring with a lacrosse stick!




8617
I grow mine up the wire deer fence around my garden.


8618
Yeast and Fermentation / Re: Yeast cake rehydration
« on: April 06, 2011, 08:01:59 AM »
The growth phase of the yeast produces esters which add to the characteristic ale flavor.  Overpitching will reduce those. 

Or, as I often point out, according to Dr. Clayton Cone of Danstar/Lallemand, yeast growth will reduce esters.  That's been my experience with slurries.

http://www.danstaryeast.com/library/yeast-growth

8619
Yeast and Fermentation / Re: Open fermenting a Saison
« on: April 05, 2011, 02:33:55 PM »
Good enough.  Thanks.  If I had an easy way to test the theory, I would.  Guess it's time to put my thinking cap on.

8620
Extract/Partial Mash Brewing / Re: Cervesa Recipes?
« on: April 05, 2011, 02:32:15 PM »
Second, corn sugar won't add anything except ethanol, flaked maize is a better choice.

It would be a better choice, but it would also require a partial mash.  In lieu of that, I think the sugar is a good choice.  I agree with your other points, though.
True, but let's not fear the partial mash.  It's just steeping at a certain temperature.   Throw in a handful of 6-row to convert and Bob's your uncle.

I completely agree with you, but I was guessing (assuming) that the OP wanted an extract recipe.  If he wanted to step it up a bit, your suggestion is the way to go.

8621
Yeast and Fermentation / Re: Open fermenting a Saison
« on: April 05, 2011, 02:24:18 PM »
But it's something that you've personally experimented with and confirmed the results?

8622
I'm torn . . . do I pre-order or do I just buy it at the conference?  I can't decide.  Ideally (for me) I could pre-order and then pick it up at the conference.

I pre ordered for the discount.  I'll take it to the conference and once Gordon is good and drunk, I'll see if I can get him to sign it without charging the autograph fee.  ;)

8623
Yeast and Fermentation / Re: Open fermenting a Saison
« on: April 05, 2011, 02:11:45 PM »
You can also manipulate the ester profile using fermenter geometry.  Fermenting in something shallow will give more esters.  Works for the Belgians...

Gordon, any idea why it works like that? 

8624
Yeast and Fermentation / Re: Open fermenting a Saison
« on: April 05, 2011, 02:11:18 PM »
It could because of the reduced pressure and the extra O2 would allow more yeast growth, giving more byproducts.  It seems unlikely to be a noticeable effect though.

Or, if you believe Clayton Cone, more yeast growth will give you less esters.

8625
All Things Food / Re: New cook book!
« on: April 05, 2011, 11:51:59 AM »
  Call me gay

Not that there's anything wrong with that....

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