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Messages - denny

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8641
Of course, it's hard to tell with just a written description, but your fermentation temps are a bit too high and will cause harsh alcohol flavors.  The hop choice may be contributing to it, too.  I find Willamette to have a metallic taste and Fuggles to be "funky."

+ 1.060 Jeff.

8642
makes sense - I've read people doing it both ways. most comments I've read adding during fermentation, is related to attenuation or caramelizing. they add it during fermentation so the yeast attenuates well with the wort before additional workload of the sugars is added. since I'm not pushing a very big OG and my attenuation target is within range, I'd presume adding it up front wouldn't impact negatively.

It's not my experience that adding all the sugars in the kettle will have a negative impact on attenuation.  With a good pitch of yeast and good oxygenation I've had no trouble fermenting even my biggest tripels to the expected FG.

I know some people go for the additions in the fermenter, but for my money it's just more work.

+1.060 to all your points.

8643
Equipment and Software / Hoses....
« on: March 21, 2013, 11:14:00 AM »
I just blow through them to get the water out.  May be unsanitary, but I'm gonna sanitize them before use anyway.

8644
General Homebrew Discussion / Re: Whirlfloc and Fluffy Trub
« on: March 21, 2013, 09:14:19 AM »
So are you guys really worried about the clarity of your beer or what's the deal? I don't have clarity issues and I don't use whirlfloc or irish moss. I don't need every beer to be clear like a lager either. Enough cold time (a couple weeks) gives me a nice clear beer.
Or is there an actual flavor difference that using whirlfloc aids in improving? This all just seems like paranoia and OCD stuff to me.

I'm not gonna swear that using either IM or Whirlfloc makes a world of difference.  I have noticed that when I forget it the beer seems to take longer to clear.  But it still clears eventually.

I have CDO.....it's like OCD, but the letters are in the right order.

8645
All Grain Brewing / Mash-in
« on: March 20, 2013, 07:30:02 PM »
I add grain to water. I'm generally dumping 3-4 gallons of strike water into a 5 gallon round (and orange  :P ) cooler from my kettle, so this is really the only option for me. Otherwise I'd be afraid to kick up a bunch of dust when I dump in my water. I also think this gives me good control over doughballs since I can add my grain slowly while stirring.

Orange round coolers unite!!  ;D

It doesn't matter what order you use with a blue cooler....No dough balls!

AND 137% efficiency even with NO water at all!

8646
General Homebrew Discussion / Bottles Dimentions for NHC
« on: March 20, 2013, 07:29:21 PM »
Sometimes bottle size is really important for storage.

Good point. I'm used to other comps, I guess.

I know this started a few years back when entries started skyrocketing.  Everything needs to be a standard size in order to store all the entries.  But I don't know how much, if any, leeway there is.

8647
General Homebrew Discussion / Bottles Dimentions for NHC
« on: March 20, 2013, 06:55:50 PM »
If Janis doesn't see this, you should contact her directly.  Sometimes bottle size is really important for storage.

8648
All Grain Brewing / Re: Mash-in
« on: March 20, 2013, 08:43:06 AM »
In terms of beer quality, it really doesn't matter.  It comes down to which way works better for you.  For me, grain to water works better. 

8649
General Homebrew Discussion / Brewing over Two days
« on: March 19, 2013, 06:57:54 PM »
The other option would be to mash in overnight?


OK. I hadn't thought of that. I mash in a 10 gal igloo. If my start temp is 154* and I let it sit for 20-24 hours the temp will fall to an unknown. Probably room temp of 65*. What is that going to do for conversion? Kind of a reverse step mash? Does that work to go from high to low for converting?

I bet it won't fall below the mid 140s.  Wrap your cooler in some blankets or sleeping bags.

8650
General Homebrew Discussion / Re: Whirlfloc and Fluffy Trub
« on: March 19, 2013, 02:24:45 PM »
Whirlflock is really just powdered Irish Moss and a binder isn't it. you could pulverize some IM and have essentially the same thing.

Yep.

Sure is convenient.

Yeah, that must be why I keep buying it!

8651
General Homebrew Discussion / Re: suggestions for belgian yeast
« on: March 19, 2013, 01:05:13 PM »
Not familiar with White numbering, but WY3787 works great for that style.  Might be the same thing.

8652
General Homebrew Discussion / Re: Irish Moss vs. Whirlfloc
« on: March 19, 2013, 10:19:57 AM »
I haven't found Whirlfloc to work better than IM, but I keep using it anyway.  The manufacturer says 1 tab is good for 12 gal. and should be added 5 min. before the end of boil.

8653
Yeast and Fermentation / Re: pitching on a yeast cake
« on: March 19, 2013, 10:17:26 AM »
A snippet from the Danstar page:

"High temperature early in fermentation decreases ester production. High temperature later in fermentation increases ester production"

This is the opposite of what I've always thought. Can some explain the reasoning behind this?

All I can say is that's the opposite of my experience.

8654
General Homebrew Discussion / Re: Whirlfloc and Fluffy Trub
« on: March 19, 2013, 10:14:53 AM »
Whirlflock is really just powdered Irish Moss and a binder isn't it. you could pulverize some IM and have essentially the same thing.

Yep.

8655
Congratulations MS homebrewers!  And great job, Gary!

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