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 ... 583 584 [585] 586 587 ... 1198
8761
General Homebrew Discussion / Re: Stir Bar Tip
« on: June 13, 2013, 03:44:39 PM »
I just grab a magnet off the refrigerator and use it to pull the stir bar up the side of my gal. jug from the outside.  It's kinda like a stunt on a game show....

8762
All Grain Brewing / Re: Hot Side Aeration
« on: June 12, 2013, 08:04:31 PM »
What off flavors would/does it produce?

wet cardboard, metallic, weird caramel flavors

8763
Beer Recipes / Re: Imperial (Mexican) Stout Recipe Critique
« on: June 12, 2013, 08:02:49 PM »
If you're gonna age it for a year, I'd recommend 2 vanilla beans, based on my experience with them.

8764
Yeast and Fermentation / Re: Basic Yeast Questions
« on: June 12, 2013, 05:39:00 PM »
I definitely started finding my beers cleaner when I stopped using the entire slurry from a previous batch and started using only 1/3-1/2 of the slurry.  So, in a way, I found my own proof.

8765
General Homebrew Discussion / Re: Lagering Time
« on: June 12, 2013, 04:41:01 PM »
Awesome stuff - I think it would go well with your hat.

I'm definitely getting the short shorts.

I think I need to bleach my brain to get rid of that image....

8766
Going Pro / Re: This explains it all
« on: June 12, 2013, 04:38:54 PM »
Great find, Jim!

8767
Beer Recipes / Re: Imperial (Mexican) Stout Recipe Critique
« on: June 12, 2013, 04:33:46 PM »
I say use a whole bean, at least.  Vanilla will be the first flavor to fade.  Add the split, scraped vanilla bean(s) to the fermenter and when the vanilla flavor is a little stronger than you think you want it, rack the beer off the vanilla.

8768
Yeast and Fermentation / Re: Wyeast 1010 vs Chico
« on: June 12, 2013, 04:30:28 PM »
Completely different flavor.  1010 has a tartness to it that I've never cared for.

8769
All Grain Brewing / Re: Hot Side Aeration
« on: June 12, 2013, 03:42:33 PM »
Please report back on this.  HSA has always been a hotly contested topic.

I believe it's an old brewers' myth, myself.

Having experienced what I believe was HSA, I wouldn't call it a myth.  But I would say that it's not a major risk, either.

8770
All Grain Brewing / Re: Hot Side Aeration
« on: June 12, 2013, 03:41:11 PM »
I brew ten gallon batches and use the immersion chiller with a pump to recirculate the wort in a whirlpool.  Works great!  From my understanding hot side aeration only occurs at certain temps and maybe you are cooling yours fast enough that the compounds that cause it don't have time to form.

My understanding is that you could be at risk for HSA at any temp above the mid 80s.

8771
All Grain Brewing / Re: Hot Side Aeration
« on: June 12, 2013, 03:40:17 PM »
Sounds like Jamil's whirlpool chiller does just about the same thing.

Like Jeff said, if Charles Bamforth thinks it's nothing to worry about and I haven't seen it in my own brewery, I'm not gonna worry about it!

The whirlpool chiller returns the wort below the surface so there no oxygen pick up.

8772
Going Pro / Re: First Pro Competition
« on: June 12, 2013, 01:15:54 AM »
Good luck, buddy!

8773
Yeast and Fermentation / Re: Basic Yeast Questions
« on: June 11, 2013, 09:28:31 PM »
Glad ya found it!

8774
Yeast and Fermentation / Re: Basic Yeast Questions
« on: June 11, 2013, 05:07:56 PM »
I could be way off but I think I'm on target a low pitch rate causes more esters as they are a by product of the growth phase and a low pitch rate can also cause off flavors.

Take another look at the info from Clayton Cone and Neva Parker in this thread.  There's persuasive evidence that higher pitch rates create more esters.

8775
All Grain Brewing / Re: barley crusher gap settings ?
« on: June 11, 2013, 05:04:40 PM »
Let me ask this question...... I set my mill to .034" would the majority of you consider this a fine or a coarse crush ? Honestly I don't know..... all I do know is when my mill went to heck my eff dropped 10 points when I re gapped to what I tightened it down to from factory settings I have a barley crusher their supposed factory setting is .039" I get 85% constant. So honestly I don't know is .034" fine or coarse ? this is a serious question.

I'd consider it mid range, neither fine nor coarse.

Pages: 1 ... 583 584 [585] 586 587 ... 1198