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Messages - denny

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All Grain Brewing / Re: Grain Dust
« on: July 09, 2011, 08:53:36 AM »
Although I fly sparge and have not had a problem with, my friend batch sparges and last brew
got a lot of "stuck" situations.  MY problem is that for my brew today, I'm having to use the same
brew store that he uses - and I'm thinking that this guy is grinding wrong. 

My bag seems to have quite a lot of "dust" in it and I'm wondering if before I start my mash if I
should strain that out.  Would I be losing important sugars, or would I be served well by straining
it out before I start?


That "dust" is where all the good stuff definitely don't want to strain it out.  I crush very fine and get a lot of that, but I've never had a stuck runoff.  A lot of it has to do with the design of your system.

Ingredients / Re: 1st Wet Dry Hop of 2011
« on: July 09, 2011, 08:49:53 AM »
I gotta wait ten years for hops?!

Nope, you'll get progressively more every year until you get to the point I'm've got more than you want to deal with, you can't use them all, and you can't give them away!  Around here, Cascade hops are like zucchini....everybody grows them and has more than they can use, but you can't find anybody to give them to!

All Things Food / Re: Fish Taco's
« on: July 08, 2011, 10:52:45 AM »
Fish tacos without cabbage just don't cut it IMO.  I actually make a bit of a Mexican kinda slaw to put on them.  I also use corn tortillas, not taco shells.  Mix a bit of mayo with chipotles and lime to put on them.

All Grain Brewing / Re: Mashing Ratios
« on: July 08, 2011, 10:29:58 AM »
I thought I could find an answer to my question (it is SO basic), so I looked a ways through the forums and, REALLY, I couldn't.  So, I will once again display my newbness and ask the following:

It seems as though the amount of water to use in the mash is anywhere between 1.25-2 quarts per pound of grain - depending on "something" (grains? beer style? perference?).  For example, Beersmith for my latest brew (to be done tomorrow), calls for 14 quarts for 11.5 pounds of grain.  That is just about on 1.25 (if I know how to divide).  That is workable for me.  However, some recipes that I've read (and some experts) call for 2 quarts per pound.  Okay, here's my question:

If you have 10 pounds of grain and use the 2 qts/pound suggested, you end up with 5 gallons of mash water.  If you use the, iirc, suggested 150% of mash water for sparge water, you will have to use 7+ gallons for the sparge.  If 10 pounds of grain absorbs 1 gallon of water, that leaves you with a final result of over 11 gallons of water.  If you boil out a gallon, that leaves you with 10 gallons.  Exactly how do I fit 10 gallons of wort into a 5 gallon carboy?

I KNOW I'm missing something here.  Help??

Where did the recommendation to use 150% of mash water volume for the sparge come from?  I've never heard that one before!

I don't know if you fly sparge or batch sparge.  Here's what I do for batch sparging.  First of all, I kinda work backwards (like much in my life!)  I decide what I want my boil volume to be.  In my case, that's 7.5 gal.  I want, as closely as possible, to get about half of that volume from the mash runoff and the other half from the sparge runoff.  So, I use a mash ratio that will get me into that area.  Typically, that's about 1.6 qt./lb., but I'll accept anything from 1.25 to 2 for most mash circumstances.  That means that I'll sparge with enough to get to my total boil volume. 

Ingredients / Re: 1st Wet Dry Hop of 2011
« on: July 08, 2011, 08:40:05 AM »
I love in the midst of prime hop growing country
Do you live in the area too or do you just drove down for the lovin'?

:)...damn typing....

Nicely done. :)

Typo: "Oregan"

D'oh!!  Thanks for pointing that out.

Yeah...we spell it Orygun....

Yeast and Fermentation / Re: Wyeast 1728 Scottish Ale
« on: July 07, 2011, 07:51:34 PM »
I just wish any reference to any smoke perception would get out of the guidelines.


Ingredients / Re: 1st Wet Dry Hop of 2011
« on: July 07, 2011, 06:38:59 PM »
I love in the midst of prime hop growing country and the first year I got 1 cone from my plant.  10 years later I get 5-7 lb. after drying.

The Pub / Re: YouTube
« on: July 07, 2011, 04:56:54 PM »
If you liked Drunk Kitchen, try Drunk History...

All Grain Brewing / Re: Mash PH using 5.2 stabilizer
« on: July 07, 2011, 04:22:10 PM »
get your water analyzed (test W-5 is the one you want). 

Test W-6 will give you all the info you need for brewing water and is $10 cheaper.

All Grain Brewing / Re: Mash PH using 5.2 stabilizer
« on: July 07, 2011, 02:53:39 PM »
I haven't found 5.2 to be at all effective in controlling pH.  In addition, the buffers it uses add a large amount of sodium, which isn't a good thing for flavor.  Since you're treating your water anyway, I recommend you ditch the 5.2.

Ingredients / Re: 1st Wet Dry Hop of 2011
« on: July 07, 2011, 09:58:39 AM »
Wow, Dave, yours are way ahead of mine!  The cold wet weather is just ending here and everything is behind this year.

Equipment and Software / Re: Where to buy a Sanke?
« on: July 07, 2011, 08:54:17 AM »
Go directly to a brewery.  They're the ones who own the kegs, not the distributor.  Ask about decommissioned kegs.

Beer Recipes / Re: Wit Recipe
« on: July 06, 2011, 08:47:07 AM »
BIG thumbs up to Mike's wit recipe!  It's the only one I use.  Whenever I recommend it to other people they're always happy with the results. 

All Things Food / Re: My Drunk Kitchen
« on: July 06, 2011, 08:39:57 AM »
I just heard about her for the first time over the weekend.  Thanks for the link!

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