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Messages - denny

Pages: 1 ... 592 593 [594] 595 596 ... 1142
8896
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.

8897
The Pub / Gas station growler fills
« on: December 10, 2012, 10:49:22 AM »

8898
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!  ;)

8899
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!  ;)

8900
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!

8901
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!

8902
All Grain Brewing / Re: 5-gallon vs. 10-gallon cooler?
« on: December 08, 2012, 11:48:01 AM »
I'm considering a red rectangular cooler. What kind of efficiency reduction should I expect if I do this instead of blue?

I'd guess your efficiency would be about -238%.  It would in effect make grain disappear. ;)

8903
All Grain Brewing / step mashing or single infusion
« on: December 07, 2012, 04:10:27 PM »
Nope.  I do a longer mash for the added fermentability.  I never do an iodine test.

den - for a pils, what kind of attentuation are you looking for and getting?  I generally drop from 1.048-1.050 to 1.009-1.010, but only do a 60 min mash at 150 - just curious, as I feel its already pretty dry but maybe i should try to get it drier?

Boy, Paul, I'd say it's up to your tastes.  Without looking at my notes I can't tell you what I'm getting, but I do like a dry pils.  Extending the mash to 90 min. doesn't make a huge difference, but I want to give myself every advantage I can.  And this is German pils, not Bopils.

8904
All Grain Brewing / step mashing or single infusion
« on: December 07, 2012, 01:24:48 PM »
For an all pils malt tripel or pilsner, I almost always do a 90 min, mash at 148.

Denny - do you think the Pils needs longer to convert?  Just curious, as last brew session my Belgian blonde came out lower than I expected (again) with a 60 minute mash.

My stout was spot on, but was MO and not Pils.  Same mash schedule.

I did not do an iodine test, though I know I should.

Nope.  I do a longer mash for the added fermentability.  I never do an iodine test. 

8905
General Homebrew Discussion / Re: White Labs Alcohol Test Kit
« on: December 07, 2012, 09:29:58 AM »
Analysis Lab used to perform free testing for homebrewers.  Don't know if they still do.

8906
General Homebrew Discussion / Re: White Labs Alcohol Test Kit
« on: December 07, 2012, 09:29:08 AM »
Freeze distillation as in making eisbier? That's legal.

This is true - a while back, James Spencer from Basic Brewing Radio spoke directly with the TTB about this and was told that since freezing is not a form of distillation and as long as there isn't an intent to sell, it isn't illegal.
What ... nobody asked ATF? Almost zero chance of getting caught anyway since there is no specialized equipment. I thought the law said any means of separation.

Nope.  Freeze concentration is not the same as distilling.

8907
All Grain Brewing / Re: step mashing or single infusion
« on: December 07, 2012, 09:20:15 AM »
For an all pils malt tripel or pilsner, I almost always do a 90 min, mash at 148.

8908
The Pub / Re: Nuff said....
« on: December 06, 2012, 09:32:03 AM »
I can currently get rogue bacon beer.... do you need me to send you a bomber?

No thanks...trying it once was more than enough.

8909
The Pub / Nuff said....
« on: December 05, 2012, 01:35:55 PM »

8910
General Homebrew Discussion / Re: 2 questions
« on: December 05, 2012, 01:08:33 PM »
And I'd suggest trying to find a commercial non hop beer before you brew one.  You just might not like it.

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