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Messages - denny

Pages: 1 ... 591 592 [593] 594 595 ... 874
8881
All Grain Brewing / Re: Mash Tun Size / Thick Mash
« on: April 06, 2011, 11:32:46 AM »
Note the guy stirring with a lacrosse stick!

Are lacrosse sticks made with jute?

I have no idea.  I just know that he told me he couldn't ever play lacrosse with it again.

8882
Yeast and Fermentation / Re: Yeast cake rehydration
« on: April 06, 2011, 11:31:56 AM »
Caveat: except for weizenbiers.  Higher temps = skanky results, not more esters.

Not a style I have much experience with!   ;D

8883
Yeast and Fermentation / Re: Yeast cake rehydration
« on: April 06, 2011, 11:06:16 AM »
So, given this information would overpitching be OK for styles where you dont want an estery, fruity taste?   I make a lot of IPAs with higher amounts (than recommended according to the Mr. Malty calculator) of washed California Ale yeast slurry - and I dont want a high amount of esters in flavor.

Based on my own experience, you'd want to pitch less yeast, not more, for that to happen.  YMMV.  Pitching rate is a very difficult, inexact way to control ester production.  IMO, you're better off doing that with temp.

8884
The fence is 6 1/2-7 ft. high.

8885
Yeast and Fermentation / Re: Yeast cake rehydration
« on: April 06, 2011, 10:29:54 AM »
Tom, I really appreciate your take on this.  And I agree that the first sentence is kind of a CYA statement!  But to me, it shows that it isn't as cut and dried and some people would have you believe.  The fact that my own experience pitching less slurry led to cleaner beers shows that.

8887
Yeast and Fermentation / Re: Open fermenting a Saison
« on: April 06, 2011, 08:59:11 AM »
I've done some experimentation with open fermenting hefe's, and really didn't notice much of a difference in esters or phenols. I think that on a homebrew scale, the difference in head pressure has minimal impact.

That was also my experience the couple times I tried it.

8888
Ingredients / Re: Stability ???
« on: April 06, 2011, 08:56:54 AM »
Thats what I was thinking.... No real need for it as long as you mash things properly.

It's also greatly influenced by pitching rate and fermentation practices.

http://byo.com/stories/article/indices/35-head-retention/697-getting-good-beer-foam-techniques

8889
All Grain Brewing / Re: Mash Tun Size / Thick Mash
« on: April 06, 2011, 08:54:50 AM »
I do 10 gal. batches of high gravity beers in a 152 qt. cooler.  This is 68 lb. of grain at 1.5 qt./lb.  Note the guy stirring with a lacrosse stick!




8890
I grow mine up the wire deer fence around my garden.


8891
Yeast and Fermentation / Re: Yeast cake rehydration
« on: April 06, 2011, 08:01:59 AM »
The growth phase of the yeast produces esters which add to the characteristic ale flavor.  Overpitching will reduce those. 

Or, as I often point out, according to Dr. Clayton Cone of Danstar/Lallemand, yeast growth will reduce esters.  That's been my experience with slurries.

http://www.danstaryeast.com/library/yeast-growth

8892
Yeast and Fermentation / Re: Open fermenting a Saison
« on: April 05, 2011, 02:33:55 PM »
Good enough.  Thanks.  If I had an easy way to test the theory, I would.  Guess it's time to put my thinking cap on.

8893
Extract/Partial Mash Brewing / Re: Cervesa Recipes?
« on: April 05, 2011, 02:32:15 PM »
Second, corn sugar won't add anything except ethanol, flaked maize is a better choice.

It would be a better choice, but it would also require a partial mash.  In lieu of that, I think the sugar is a good choice.  I agree with your other points, though.
True, but let's not fear the partial mash.  It's just steeping at a certain temperature.   Throw in a handful of 6-row to convert and Bob's your uncle.

I completely agree with you, but I was guessing (assuming) that the OP wanted an extract recipe.  If he wanted to step it up a bit, your suggestion is the way to go.

8894
Yeast and Fermentation / Re: Open fermenting a Saison
« on: April 05, 2011, 02:24:18 PM »
But it's something that you've personally experimented with and confirmed the results?

8895
I'm torn . . . do I pre-order or do I just buy it at the conference?  I can't decide.  Ideally (for me) I could pre-order and then pick it up at the conference.

I pre ordered for the discount.  I'll take it to the conference and once Gordon is good and drunk, I'll see if I can get him to sign it without charging the autograph fee.  ;)

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