Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - denny

Pages: 1 ... 573 574 [575] 576 577 ... 1173
8611
General Homebrew Discussion / Re: Experimental Brewing Forum
« on: May 09, 2013, 10:49:34 AM »
I too am unable to get a password.

Check your junk folder.  It appears that the word "experimental" often makes email from the site end up in junk.  If you still don't have it, contact Drew or me.

8612
Equipment and Software / Re: PBW
« on: May 09, 2013, 09:52:07 AM »
Hot tap water is fine for carboys. My tap water is 110F or so and that worked great when I used carboys. I'd call that hot.

Couple things to consider...

http://www.homebrewersassociation.org/forum/index.php?topic=10052.5;wap2


8613
Equipment and Software / Re: PBW
« on: May 09, 2013, 09:49:00 AM »
Shatter issue?

Yep.  Every carboy I have has something like "not for hot liquids" stamped on the bottom.

8614
Yeast and Fermentation / Re: yeast re-use
« on: May 09, 2013, 08:22:14 AM »
i have never had a problem. i seem to recall reading that there is a concern of pissing off the yeast a bit if you go from a particularly big beer  (1090ish) down. but i don't know how valid that really is.

I don't think I'd reuse yeast from a 1.090 beer anyway.  The ROT is not to reuse over 1.060.  Being a yeast abuser, I push that ti the low 70s.

8615
Equipment and Software / Re: PBW
« on: May 09, 2013, 08:13:53 AM »
So no hot water in a glass carboy?

Nope, not recommended.  Nothing more than warm.

8616
Equipment and Software / Re: PBW
« on: May 09, 2013, 08:09:18 AM »
PBW contains a sufactant that makes it a bit more effective than Oxiclean IMO.  But Oxi works very well.  I find that filling with a couple Tbsp. of either along with hot water (DO NOT use hot water in carboys!) and letting it soak for a couple hours is all it takes.

8617
Equipment and Software / Re: Starsan temp.
« on: May 08, 2013, 12:28:08 PM »
Because of flavor issues or pH issues?  Seems like any remaining volume would still be diluted out so much that it would have a negligible affect on the pH of your final volume of beer in the fermentation vessel.

So at what mixture do I need to be concerned?

I don't know which or how much.  But Five Star is great about answering questions, so you could email them.

8618
Yeast and Fermentation / Re: yeast re-use
« on: May 08, 2013, 12:20:57 PM »
No problem.  I don't know where the idea that you always have to go up in gravity came from.

I think it is simply a practice to go up in gravity and may have gotten misconstrued as a rule?

Yeah, that's what I'd guess.

8619
Yeast and Fermentation / Re: yeast re-use
« on: May 08, 2013, 12:09:31 PM »
No problem.  I don't know where the idea that you always have to go up in gravity came from.

8620
General Homebrew Discussion / Re: Lemonade in beer
« on: May 08, 2013, 12:08:21 PM »
This thread has me thinking of an idea I had a while back that I wanted to try. I was thinking of trying to brew a hard lemonade using DME as my sweetener. By using a yeast that doesn't attenuate very well (like a wine yeast) you could keep it from drying out completely but still be able to bottle prime. I'm curious how much lemonade character makes it into the finished beer at this ratio of lemonade to beer.

Do you think you'd get a low pH from the lemonade that would adversely affect the yeast?

8621
Keeping my fingers crossed!

8622
General Homebrew Discussion / Re: Give this guy some beer
« on: May 08, 2013, 09:57:37 AM »
What is he supposed to do with the beer if he doesn't want it?

Slug bait.  Beer can chicken.

8623
Beer Recipes / Re: For my next stunt
« on: May 08, 2013, 09:55:16 AM »
Thanks Denny. How far off is Vienna from Munich? I have Vienna

In the ballpark.  For this beer, close enough.

8624
Beer Recipes / Re: For my next stunt
« on: May 08, 2013, 08:33:42 AM »
My next brew I'm trying a German (no adjunct)  Pilsner but with American hops.
9# Castle Pils
1# Carapils
No sparge 9 gallon mash at 146f
90 min boil shooting for 5 gallons of 1.050
1 oz centennial FWH
1 oz Willamette at 15 min
1 oz Mt Hood at FO

Cold crash at 45f decant to primary
Wyeast 2007 at 50f till <1.020
Step up to 60f Drest till no diacetyle or Acetaldehyde detected
Step down to 35f and keg condition for 4 weeks.

The same day I'm doing an American No Adjunct malty pre prohibition, which will be more experimental.
10# Maris Otter
No sparge mashed at 150f
1 oz Simcoe at FWH
1 oz Amarillo at 15 min
1 oz Cascade at FO

Wyeast 2035 at 50 till <1.020
Etc same as above

For the first recipe, lose the carapils and use a lb. of Munich instead.  I'd use Mt. Hood or a noble hop all the way through.   For the second beer, read this....http://www.homebrewersassociation.org/attachments/0000/1298/SOzym00-Pilsner.pdf .  Yeah, it's got corn, but you'll be hard pressed to find a better beer.

8625
If measurements over 100f are worthless, how do you get a valid gravity pre boil?

You cool it down.  I'm not near a fridge when I brew, so I take a sample and put it in a metal cocktail shaker.  I swirl that in a bowl of ice water for maybe a minute and it's down to the mid 60s and I can get a reading.

Pages: 1 ... 573 574 [575] 576 577 ... 1173