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Messages - denny

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Yeast and Fermentation / Re: Using two different yeasts
« on: April 23, 2011, 10:34:17 AM »
Funny this should come up.  Last night I had a discussion with a friend about using 2 yeasts in a beer.  It is my understanding that one dominates the other; whichever one takes off first.  But he seemed to think that you'd get qualities from both strains.  
I'm not sure as I've never done an experiment on this subject.

I have done it.  You _might_ get characteristics from both, but more often one does dominate the other.  You have no way of controlling that, or duplicating it if you like what happens.  My experience is that it works much better to pitch each into its own wort.  Then you can blend the resulting beers if you like the combo.

Yeast and Fermentation / Re: Using two different yeasts
« on: April 23, 2011, 10:27:16 AM »
I'm thinking of experimenting with different yeasts in the same wort.  I want to brew a high gravity tripel, around 1.080-1.090, and use Wyeast 3787 to start, then after a week add Wyeast 1388.  I have a recipe in which I've already used the 3787, and want to compare the two.  Will adding a different yeast later in the fermentation make any appreciable difference, or should I simply pitch them together at the start?

The flavor profile of 1388 is pretty neutral so I doubt you could really tell if you pitched it after the 3787.  If you pitch then both at once, you have no way of controlling which will dominate.  Why not split the wort and ferment each 1/2 with a different yeast?  That would be the best way to compare, plus you could blend the beers post fermentation if you wanted to.

Equipment and Software / Re: Finally bought a ph meter
« on: April 23, 2011, 10:19:29 AM »
That would mean that I'd have to buy White Labs yeast, though.....;)

Beer Recipes / Re: Did I make a Dortmunder Export?
« on: April 23, 2011, 10:18:37 AM »
yeast: Denny’s Favorite 50 (no yeast starter, sorry Denny  :-[ )

Well, truthfully, you're the one who may end up being sorry! 

Equipment and Software / Re: Finally bought a ph meter
« on: April 23, 2011, 10:03:51 AM »
or do you just put a bit of solution in the cap that covers the probe?

Thats the way I store mine!

Same here

Ingredients / Re: Falconers Flight Hops
« on: April 23, 2011, 09:04:26 AM »
And it appears all 80,000 lb. are sold out at Hop Union.

I think it's probably stratifying a bit.

I've never heard of that happening.  I don't think it's possible for beer to stratify post fermentation. 

Yeast and Fermentation / Re: Off Flavor...tangy & cidery
« on: April 23, 2011, 08:57:40 AM »
It's a little yogurt-like.

Now that it's carbonated the smell has intensified and I'm wondering if it's the extra Columbus Hops I added. The beer is drinkable, but not...right. I may have to take a sample to the experts down the road at the local brew pub.

I've made a lot of batches of that using 05 and a bucket, so I don't think that's the problem.  Adding Columbus is gonna overwhelm the other ingredients in that beer.  I wouldn't have recommended doing that.  How long since you brewed it?  What was the fermentation temp?

General Homebrew Discussion / Re: Boil vigor
« on: April 23, 2011, 08:55:02 AM »
How about some even more rampant speculation: maybe the step mash employed in making Duvel contributes to the head retention.

I think that's very likely.

Beer Recipes / Re: Did I make a Dortmunder Export?
« on: April 23, 2011, 08:52:27 AM »
With the crystal and chocolate, it isn't close to a Dort at all.  Just enjoy it and don't worry about what to call it!

General Homebrew Discussion / Re: Boil vigor
« on: April 22, 2011, 01:39:48 PM »
Being in the process of working my way through a case of Duvel, I can assure you that it's head retention, not just carbonation.

Interesting question, Matt.  Sounds like you've got the fermentation covered, so I doubt that's the issue.  I wonder if maybe the proteins get denatured (is that even possible?) if you boil too hard and that's what leads to reduced head retention?  Here's the article I often cite in fermentation related head retention issues.  It's got some general foam info and tests you can do to help yo diagnose where the problem might be.

Equipment and Software / Re: Working with a pump
« on: April 22, 2011, 12:00:36 PM »
Once I get the pump primed, I'll often just shut the valve on the output and let the pump keep running.  No harm done.

Beer Recipes / Re: Belgian Quadrupel ideas
« on: April 21, 2011, 01:39:34 PM »
Any of those three ideas would be good.  Just don't try to do them all at once.

Aw, where's yer sense of adventure?  ;)

Don't worry, I've come up with enough muddled recipes to know better than that!  I figure that I need to put all the skill and craft I've learned from the previous 399 batches into this.  If I dickchimp #400, I may never recover from the trauma!

The Pub / Re: Man, work is p!$$!ng me off.
« on: April 21, 2011, 01:37:15 PM »
I agree.  I tell people that I have already ruined one good hobby by going pro.  30 years ago I enjoyed tinkering with cars.  Now they just look like problems. 
I often wonder if that's what a brewing job would turn into.

This is *exactly* why I resist all pushes to go pro.  It's fun now.  I want it to stay that way.

I'll be really interested to hear what Jamil has to say in a year or 2.  A good friend went from homebrewer to head brewer at our Rogue local.  For the first few months it was total love.  One day I walked into the brewery and saw him bottling dozens of cases of root beer by hand (yep, with a Blichmann beer gun!).  The thrill was gone....

Beer Recipes / Re: Belgian Quadrupel ideas
« on: April 21, 2011, 01:31:39 PM »
Except for the spices, what you have sounds like Westvleteren 12.

Munich, Special B and CaraMunich are all dubbel-like flavors.  If you want to make a bigger dubbel, try that.  Try dark Munich.

If you want to keep it more Barleywine-like (Scaldis/Bush), use more sugar and some CaraVienne perhaps.  See what I wrote on that for the Barleywine article in Zymurgy.

Can you describe the target profile you're seeking?  You have a good base, but it depends on what direction you want to go.  Color, flavors, attenuation, etc. are what will differentiate it based on what you add next.

Gordon, I appreciate the advice and guidance.  Part of the problem is that I haven't settled on what my "taste imagination" is telling me this beer wants to be.  I guess the key component is drinkability, with maybe some slight chocolate/rummy/raisiny notes.  I think that's why I keep conceptualizing it in terms of Rochefort.  I do love the Scaldis/Bush and Westvleteren, so now you've got me thinking more in that direction.  Being that this is a "special" beer, I'm shooting for something in the 10-12% ABV area.  I figure I've got about a month before I brew it, so it'd be great to continue this dialog with everyone and see what kind of ideas come up.

Narvin, thanks for the link to the St. Bernardus recipe from Kris.  Some interesting ideas there, too.

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