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Messages - denny

Pages: 1 ... 591 592 [593] 594 595 ... 1142
8881
Beer Recipes / Belgian IPA Critique Please
« on: December 15, 2012, 11:00:01 AM »
My only comment would be the Belgian yeast. I have found that the hop profile in my IPA's tends to mask the flavors I would normally get from the yeast.  But otherwise, looks tasty. But it doesn't look like a real heavy hop profile, so maybe the yeast will shine through.

I've used 3522 to make a Belgian IPA many times.  It and the hops really complement each other.

8882
Yeast and Fermentation / Fermentation Temperature wih WLP028
« on: December 15, 2012, 09:57:57 AM »

very few ale yeasts will do well at 50-52 degrees.

Not relevant to 028, but I have a batch going with WY1007 at 52 and I'm getting blowoff from it.

8883
Commercial Beer Reviews / Re: Would you pay this much?
« on: December 13, 2012, 12:13:35 PM »
I had some a couple of years ago, and still have 2 bottles that friends brought back from Belgium.  It's a good beer, but IMO it's not worth what they're asking let alone the ebay prices.  Have fun, share it with friends, but don't break the bank getting it.

+1.060!

8884
I understand the attempt, but the AHA needs to "craft" a better message than this...

Please keep in mind that the definition comes from the BA, not the AHA.

8885
Ingredients / Splitting base malt with Pils and Two row
« on: December 12, 2012, 02:52:39 PM »
I am planning on making a Belgain Dark Strong/Quad this weekend and was thinking of splitting the base malt with Pilsner and Two row.  I've never done this before and was wondering if this is a bad idea - should I just use all Pilsner malt.  Do these grains clash or would this be alright?

It would be fine.  I have a recipe from a friend for Westvleteren and that's the way they do it.

8886
Equipment and Software / Re: Pumps
« on: December 12, 2012, 01:49:07 PM »
I just upgraded my pumps (809HS) to the larger March 815 impeller. Highly suggested as it has reduced the cavitation and sometimes they even prime and pump hard on the initial power-up.

Dean, did you get the 815 impeller directly from March?

8888
Pimp My System / Re: Blatzhaus Electric Brauerei
« on: December 12, 2012, 10:09:25 AM »
Very cool, Paul!  Although I don't know how you can make beer without a blue cooler....;)

8889
Kegging and Bottling / Re: oxygen absorbing caps
« on: December 11, 2012, 07:07:49 PM »
I always sanitize oxy caps in either StarSan or Iodophor.  I've kept bottles I used them on for 8+ years and they've been in great shape.  Very slightly, but appropriately, oxidized.  Same as the non oxy caps.   ;D

8890
Ingredients / Re: How to add salts to sparge water when fly sparging?
« on: December 10, 2012, 10:53:02 AM »
I've lately been mashing all the base malts, adjusted to proper pH with acid, capping the finished mash with crystal and roast malts if any, then adding salts in the kettle, like Denny suggested.  I add a little acid to the sparge water so the mash pH doesn't rise during sparging.
I wondered recently if I could add the salts for flavor after I had the beer in kegs.  This way I could make 10 gallons of pilsner, then turn half into a Dort Export with salts.
Flavor salts work with food......

Martin has talked about adding gypsum to a keg or glass.  I imagine other salts could be used the same way.

8891
The Pub / Gas station growler fills
« on: December 10, 2012, 10:49:22 AM »

8892
Ingredients / Re: How to add salts to sparge water when fly sparging?
« on: December 10, 2012, 10:26:49 AM »
Why not add those to the kettle and adjust the sparge water with acid if necessary?  Obviously, the pragmatic solution would be to go back to batch sparging!  ;)

I've spent WAYYY to much $$$ on this brewery to start being pragmatic again  ;D

Believe it or not, you can batch sparge even with $$$ equipment!  ;)

8893
Ingredients / Re: How to add salts to sparge water when fly sparging?
« on: December 10, 2012, 10:21:24 AM »
yeah no chalk, ever - it was only gypsum, epsom and cacl.  I like the idea of taking a little water out, stirring and adding it back in.

Why not add those to the kettle and adjust the sparge water with acid if necessary?  Obviously, the pragmatic solution would be to go back to batch sparging!  ;)

8894
General Homebrew Discussion / Re: Infection Because of Chamber Mold?
« on: December 10, 2012, 10:18:41 AM »
Eh, so very true. Great point... Maybe I squeak out a 1 gallon AG batch because I'm such a cheapO.  For a strange reason, I think it may be my auto siphon and/or it's hose.  Any particular reason why you mentioned that? Is it common? Thanks

it's hard to get the tubing really clean. I like to replace my tubing every 10 or so batches just because you can never get IN there to really clean stuff up.

Guess I've been lucky, then.  I don't think I've replaced my tubing in 10 years, let alone 10 batches!

8895
Ingredients / Storing HOP Pellets
« on: December 08, 2012, 07:06:31 PM »
PET bottles under CO2 pressure then into the freezer.
I store one pound of hops in each bottle at a time.
They will keep for many years this way.

That's a great idea!

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