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Messages - denny

Pages: 1 ... 590 591 [592] 593 594 ... 1190
8866
Yeast and Fermentation / Re: yeast re-use
« on: May 08, 2013, 12:20:57 PM »
No problem.  I don't know where the idea that you always have to go up in gravity came from.

I think it is simply a practice to go up in gravity and may have gotten misconstrued as a rule?

Yeah, that's what I'd guess.

8867
Yeast and Fermentation / Re: yeast re-use
« on: May 08, 2013, 12:09:31 PM »
No problem.  I don't know where the idea that you always have to go up in gravity came from.

8868
General Homebrew Discussion / Re: Lemonade in beer
« on: May 08, 2013, 12:08:21 PM »
This thread has me thinking of an idea I had a while back that I wanted to try. I was thinking of trying to brew a hard lemonade using DME as my sweetener. By using a yeast that doesn't attenuate very well (like a wine yeast) you could keep it from drying out completely but still be able to bottle prime. I'm curious how much lemonade character makes it into the finished beer at this ratio of lemonade to beer.

Do you think you'd get a low pH from the lemonade that would adversely affect the yeast?

8869
Keeping my fingers crossed!

8870
General Homebrew Discussion / Re: Give this guy some beer
« on: May 08, 2013, 09:57:37 AM »
What is he supposed to do with the beer if he doesn't want it?

Slug bait.  Beer can chicken.

8871
Beer Recipes / Re: For my next stunt
« on: May 08, 2013, 09:55:16 AM »
Thanks Denny. How far off is Vienna from Munich? I have Vienna

In the ballpark.  For this beer, close enough.

8872
Beer Recipes / Re: For my next stunt
« on: May 08, 2013, 08:33:42 AM »
My next brew I'm trying a German (no adjunct)  Pilsner but with American hops.
9# Castle Pils
1# Carapils
No sparge 9 gallon mash at 146f
90 min boil shooting for 5 gallons of 1.050
1 oz centennial FWH
1 oz Willamette at 15 min
1 oz Mt Hood at FO

Cold crash at 45f decant to primary
Wyeast 2007 at 50f till <1.020
Step up to 60f Drest till no diacetyle or Acetaldehyde detected
Step down to 35f and keg condition for 4 weeks.

The same day I'm doing an American No Adjunct malty pre prohibition, which will be more experimental.
10# Maris Otter
No sparge mashed at 150f
1 oz Simcoe at FWH
1 oz Amarillo at 15 min
1 oz Cascade at FO

Wyeast 2035 at 50 till <1.020
Etc same as above

For the first recipe, lose the carapils and use a lb. of Munich instead.  I'd use Mt. Hood or a noble hop all the way through.   For the second beer, read this....http://www.homebrewersassociation.org/attachments/0000/1298/SOzym00-Pilsner.pdf .  Yeah, it's got corn, but you'll be hard pressed to find a better beer.

8873
If measurements over 100f are worthless, how do you get a valid gravity pre boil?

You cool it down.  I'm not near a fridge when I brew, so I take a sample and put it in a metal cocktail shaker.  I swirl that in a bowl of ice water for maybe a minute and it's down to the mid 60s and I can get a reading.

8874
Yeast and Fermentation / Re: When to start checking OG
« on: May 08, 2013, 08:22:31 AM »
So whether or not I see duplicate readings this weekend (will be one week Sunday) just wait 2 weeks anyways?

I would.  To me, there can be a difference between reaching FG and the beer being "done".

8875
Yeast and Fermentation / Re: When to start checking OG
« on: May 08, 2013, 08:19:51 AM »
FG, FG!

Actually, you're looking at SG (specific gravity) to find out if you're at FG (final gravity).  OG is where it starts, FG is where it ends, SG is both of those and everything in between!

8876
General Homebrew Discussion / Re: blending beers
« on: May 08, 2013, 08:14:40 AM »
Yes, you could do that.  You might end up saving the batch or you might end up with 10 gal. of bad beer.

8877
Equipment and Software / Re: getting rid of the smell
« on: May 07, 2013, 01:12:35 PM »
Using hot water and a lot of baking soda has been effective for me at removing odors.

8878
I just fly by the seat of my pants and measure them out right before I need them. Surely I can't be the only one! :)

You are not Amanda.  I do the same thing.

I just like to have things ready to go, so I keep a set of ziplock bags with FWH, 60, 45, 30, etc. written on them.  I preweigh (sometimes the day before) the hops into the appropriate bags.

Did I mention I have CDO?  It's like OCD, but the letters are in the right order.

8879
Equipment and Software / Re: Starsan temp.
« on: May 07, 2013, 10:11:21 AM »
At killing organisms, probably.  But then it may no longer be a no rinse sanitizer

Yep.  At NHC I was talking to Jim from Five Star and told him I mixed it stronger to get the pH down.  He said that at stronger concentrations it's no longer no rinse.

8880
General Homebrew Discussion / Re: Drinking while brewing
« on: May 07, 2013, 10:08:12 AM »
This is why some folks wait until wort is in the fermenter before sampling the product. ;)

+ 1.060!

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