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Messages - denny

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8866
Since you bottled after 9 days, part pf the bitterness you're experiencing could be yeast that's still in suspension.  On your next batch, leave it in the fermenter for 2-3 weeks.  That will promote a cleaner beer.

8868
Beer Recipes / Re: Munich malt question
« on: March 14, 2012, 09:36:38 AM »
I have a fondness for all Munich AIPA.

That sounds tasty Denny. What hop schedule do you use with that?

Nothing set, Ron.  Whatever strikes my fancy.  I look through the hop freezer and just pick out an interesting combo of American hops.  Usually do FWH, 60 min., flameout and dry hop.  If I'm feeling crazy, I'll add some at 5 or 10 min. or whatever else seems good that day.

8869
Ingredients / Re: does rye malt always have a gray-blueish tint to it?
« on: March 14, 2012, 09:26:53 AM »
Looks normal to me.

8870
Beer Recipes / Re: Munich malt question
« on: March 14, 2012, 09:25:06 AM »
I have a fondness for all Munich AIPA.

8871
Ingredients / Re: Rule of thumb for using lactic acid for pH reduction
« on: March 13, 2012, 07:32:28 PM »
Seems like Kai had come up with figures, but I don't recall what they were.  Try looking at braukaiser.com.

8872
All Grain Brewing / Re: Well that was cheap and easy.
« on: March 13, 2012, 02:59:14 PM »
Not only that, but if you mount a thermometer you only know the temp in that one place.  I like to be able to move my thermometer around to different locations and depths so I know I have the heat evenly distributed.

but do you check this throughout the mash and stir to maintain?  just questioning how often you open the lid.  i use a meat thermometer and throw it in and it has a wire that reads out outside the cooler.  just goes right under the lid.

Nope.  I check it at the beginning, then close it up and leave it.  I leave the thermometer in the tun, though, and it never falls more than a degree or 2 over the course of the mash.

8873
All Grain Brewing / Re: Well that was cheap and easy.
« on: March 13, 2012, 02:14:20 PM »
Not only that, but if you mount a thermometer you only know the temp in that one place.  I like to be able to move my thermometer around to different locations and depths so I know I have the heat evenly distributed.

8874
All Things Food / Growing food - The Garden Thread
« on: March 12, 2012, 10:30:21 PM »
A dozen rhizomes?  Wow.....


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8875
General Homebrew Discussion / Contamination?
« on: March 12, 2012, 08:49:08 PM »
  Would many of the contamination issues occur during the primary fermentation when alcohol levels are low and conversely would a wort thats into the secondary fermentation phase be less susceptible?

Thanks!

Exactly.  In addition, as the beer ferments the pH drops which gives it further protection.


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8876
All Things Food / Growing food - The Garden Thread
« on: March 12, 2012, 08:44:51 PM »
We've go lettuce that overwintered and the shallots, garlic and onions that went in last fall, but it's been too cold and wet to get anything done this year.  My wife is planning and starting seeds, though.


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8877
General Homebrew Discussion / Batch 500
« on: March 12, 2012, 08:43:20 PM »
Very impressive, but all extract???

Isn't there a point in your brewing career that you want to make that last big step?

If he's happy doing what he's doing, why should he change?

Yes that's a good point, but there's another way to look at it. I could have stopped at a high school education, but I went further. I could have continued making wood projects with a circular saw, but I went further and got a radial saw, planer, etc. In all cases, I bettered myself by taking that next step.

I've seen many times where people say they're happy making beer with their unaltered tap water or fermenting at room temperature, yet many, yourself included,  post back and tell them to make changes. How is my comment any different?

Well, for one thing, it's a hobby, not prep for life like school.  I get your second point, but because i's a hobby it's his decision how he wants to approach it.  Sure, I might encourage him to give AG a try, but if he's not interested that's the end of the conversation.


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8878
General Homebrew Discussion / Re: Batch 500
« on: March 12, 2012, 07:45:21 PM »
Very impressive, but all extract???

Isn't there a point in your brewing career that you want to make that last big step?

If he's happy doing what he's doing, why should he change?

8879
General Homebrew Discussion / Re: Batch 500
« on: March 12, 2012, 07:44:38 PM »
Very cool.  I was just starting to brew shortly before he did 295 and I'm at 416 as of last weekend.

8880
Beer Recipes / Re: Critique my amber ale recipe
« on: March 12, 2012, 12:43:25 PM »
Or you could use Sinamar since you just want color and not flavor.  That's my preferred method.

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