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Messages - denny

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All Grain Brewing / Re: Will Double Crush Improve Efficiency?
« on: November 01, 2012, 11:49:21 AM »
But what about the itsy-bitsy nano husk particles that may escape through the bag and end up in the boil?

Does a risk exist for those "escapees" to contribute in any way to astringency resulting from the boil?

To me, a novice all grain brewer, it seems to be imaterial.

You;re just doesn't matter.

All Grain Brewing / Re: Will Double Crush Improve Efficiency?
« on: November 01, 2012, 10:53:45 AM »
Improving efficiency can be done by adjusting the crush or double-crushing, sure, but do be mindful the tighter you go or if you double-crush, the more chance of damaging the husks to the extent you'll start extracting tannin.

I invoke shenanigans. Tannin extraction is a function of pH and, to a lesser extent, temperature. A super-fine crush doesn't change either.


All Grain Brewing / Post Boil Gravity Question
« on: November 01, 2012, 08:37:56 AM »
are you sure the preboil gravity was well mixed - until it boils, the wort can be stratified a bit - maybe that is your issue?

I'm betting the preboil wort wasn't homogenous yet, though.  Happens to me all the time, hence why I wait until a couple minutes into the boil to pull a sample.

I agree with Paul that this could be the problem and use the same technique he does.

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I'll be brewing an extract batch of Waldo Lake Amber for a LTHB Day demo.  First time I've brewed in almost 3 months!

General Homebrew Discussion / Re: Passed my bjcp online entrance!
« on: October 31, 2012, 12:01:45 PM »
Drink the commercial examples in the BJCP guidelines.

And drink them as you read the descriptions of each in the guidelines.

Beer Recipes / The Avery Whirlpooling discussion got me started....
« on: October 31, 2012, 08:32:21 AM »
think I should add one more ounce of high alpha as FWH?

Can't hurt, but that's my palate.

On a side note, I've never used Simcoe as FWH or bittering in fear of the dreaded cat pee. Have you used it as FWH before? Ever got any cat pee flavors? I'm working on a dank/piny IPA with Simcoe/Chinook/Columbus. I'd love to FWH with some Simcoe, but I've heard a few reports that boiling Simcoe too long can give some cattiness.

I've used it for FWH many times.  Never been a problem for me.

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Yeast and Fermentation / Re: Two Different Krausens / peaks of activity?
« on: October 29, 2012, 08:55:02 AM »
Have you checked the gravity? I'd be more inclined to say that this second "krausen" is just CO2 coming out of solution. Has the temperature been steady throughout?


Yeast and Fermentation / Re: high final gravities
« on: October 28, 2012, 07:29:16 PM »
In situations like this, looking at your thermometer calibration is a good place to start.  You could be mashing at a higher temp than you think you are.

Yeast and Fermentation / Pumpkin beer and Belgium yeast
« on: October 27, 2012, 09:13:04 PM »
Thanks for the English lesson on a beer forum after a few beers. You may want to head over to, (insert choice words)...

Actually, it was an England lesson.


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Yeast and Fermentation / short term yeast storage
« on: October 27, 2012, 09:11:34 PM »
If you put it in the fridge, make sure you give it enough time to warm up before you pitch.
I do not think this is necessary.

I agree.  I stopped warming up the yeast many years and hundreds of batches ago.  I think it works better that way.  At least, it doesn't work any worse.

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Beer Recipes / Re: Possible pale ale and spruce ale recipes
« on: October 27, 2012, 11:41:44 AM »
I run screaming from the room when I hear "spruce ale."

Bad experience.  Many years ago.  Still scarred.


Ask the Experts / Re: Ask the Experts: Mitch Steele on IPA
« on: October 27, 2012, 09:20:49 AM »
Mitch must be busy eh? Hope he gets a chance to answer some good questions here.

From the original post..."Answers will be posted on Nov. 12."

All Grain Brewing / Re: Pale Malt 2 Row
« on: October 27, 2012, 09:17:29 AM »
Basically, pale and what's referred to as "2 row" as usually the same thing.  The caveat is that 2 row is a variety of malt and can be kilned to different degrees of color.  Pale ale malt is 2 row that's been kilned a little darker than what's referred to as pale malt.

Going Pro / Re: OK, we DID it!
« on: October 27, 2012, 09:13:17 AM »
So it ends today. 6 full months of waiting. Well I guess I get to brew beer to sell finally.

Congrats and best of luck, Marc!

Ingredients / Homegrown Cascade
« on: October 26, 2012, 10:39:20 AM »
I love Magnum for bittering as well.  I think Denny meant not to FWH as that will contribute flavor.  Correct Denny?


Yeah, they contribute a flavor I don't care for.  YMMV.

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