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Messages - denny

Pages: 1 ... 592 593 [594] 595 596 ... 1159
8896
Ingredients / Re: Floor Malted Pilz thoughts
« on: February 14, 2013, 11:44:58 AM »
I have used the Weyermann Bohemian Pils and the Floor Malted Bohemian Pils, along with the standard Weyermann Pils. I think the malt variety is the big differrence, the floor malting adds a little more flavor, but not much.

Jeff, you bring up something I've always been curious about...what is it about floor malting that makes a difference?  Why would that add more flavor?  Any idea?
As I understand it, there is more variation in the kernels, leading to a broader flavor. Other than that I don't have any data to share.

Hey, that's a better guess than anything else I've heard!

8897
Homebrew Clubs / Re: Dues for Home Brew Club
« on: February 14, 2013, 11:00:27 AM »
Our club is starting to grow and we are thinking about starting dues. I was wondering if anyone who is part of an established club would be willing to answer a few questions
Does your club have Dues?
How much are they?
Is it mandatory?
Do you have an option for those who don’t want to pay dues but want to participate occasionally in club events? Such as paying per meeting or activity.
What do you do if someone who was a paying member doesn’t pay after a few reminders?
What if they end up showing up at your meetings or events, are they asked to leave?
Thank you in advance

Our club dues are $20/person, $25/family.  We'll let people come and check out a meeting or 2, but after that they have to pay dues.  If they don't pay, they are dropped from the mailing list of club activities.

8898
Ingredients / Re: Floor Malted Pilz thoughts
« on: February 14, 2013, 10:45:46 AM »
I have used the Weyermann Bohemian Pils and the Floor Malted Bohemian Pils, along with the standard Weyermann Pils. I think the malt variety is the big differrence, the floor malting adds a little more flavor, but not much.

Jeff, you bring up something I've always been curious about...what is it about floor malting that makes a difference?  Why would that add more flavor?  Any idea?

8899
General Homebrew Discussion / Re: Refactometer
« on: February 14, 2013, 10:44:10 AM »
Good info.  Does calibrating have any affect?

Nope, not really.

8900
Beer Recipes / Re: Just Kinda Happened
« on: February 14, 2013, 10:01:07 AM »
Denny's the king of all batch sparging...that's how.  ;)

He uses hippie power during the mash man.  :D :P :)

It's this special little dance I do....but it only works when the moon is in Feces.....

8901
General Homebrew Discussion / Re: Refactometer
« on: February 14, 2013, 09:58:55 AM »
My difference was always exceptional - like 8 points off or so. And I use the onebeer.net conversion as well. Not sure why it never worked for me.

Lately my refractometer has been giving me screwy reading on pre fermentation readings as well so I just use my hydrometer now for everything.

Same here.  I have 2 refractometers and they read different from each other and both are different than my hydrometer.  I've gone back to hydrometer for everything.

8902
All Grain Brewing / Re: where do you take mash pH?
« on: February 14, 2013, 09:40:16 AM »
Gordon Strong recommends taking your Ph at the beginning of your mash and reading AT MASH TEMPERATURE,  NOT COOLING. Cooled sweet wort is going to read~.35 higher.

I believe that the reading after cooling is the accurate one.  On this I disagree with Gordon.  I could be wrong....again....

8903
All Grain Brewing / Re: where do you take mash pH?
« on: February 14, 2013, 09:39:11 AM »
I stir the mash and take as pH sample with a small 12 ml glass vial on a stiff piece of copper wire. I then also cool the sample in that vial using ice water.

If I'm confident that the mash pH is fine I may test the first wort.

Kai

I check about 10 min. after mashing in.  Since I have no foundation water in my cooler and I've thoroughly mixed the mash a few minutes before, I just run about 8 oz. out of the spigot into a metal cocktail shaker.  That goes into a bowl of ice water and in 30 sec. to a min. of shaking it's down to temp and I can take a reading.

8904
Yeast and Fermentation / Re: Rehydrating Dry Yeast
« on: February 14, 2013, 09:36:53 AM »
when rehydrating dry yeast, using cooled boiled water, the fact that the O2 has been cooked off any concern?

I don't think so.  You need O2 for cell growth, and when you rehydrate dry yeast you're not going for cell growth.

8905
Nice to meet you pots. I'm kettle. ;D

Yeah, I was thinking of you (and a couple others here!) when I wrote that!

8906
guilty of thinking too much..the nerd and love of science in me. ::)

Dude, I SO understand!  ;)

8907
Denny-

you've seen my water report. i have almost no calcium and a higher PH than many. would you expect that that doesn't matter, and that the DME and yeast nutrient lowers my Ph and adds enough for a healthy starter?

Yeah, that would be my guess.  You won't know til you try, though.  Truthfully, if I was in your position and worried about it, I'd go the distilled water route.  When extract is made, the grain is mashed with the appropriate minerals for the mash.  They're still there in the extract and extract brewers are often encouraged to use distilled water for just that reason.  I think you may be overthinking things based on the slow starter you just had.  I appreciate your desire to get the best performance possible, but by my pragmatic thinking I'd start with the easiest thing you can do, evaluate that, and work from there.

8908
"No matter how high in alkalinity it is, the buffering capacity of water is poor compared to the extract. Even if the wort pH ended up as high as 7 (which I seriously doubt), yeast do very well on pH-neutral growth media."

i understand your point that yeast do very well at ph-neutral, but if they do even better at a lower ph of 4.5-5.0, then why wouldn't you want to do that. i'm reading this is the case, but i'm curious if anyone has experimented with the starter ph and can speak to the results.

It could be a case of "reverse experiment".  For instance, I don't worry at all about minerals or pH of my starters and I get great yeast growth from them.  It certainly isn't gonna hurt to experiment with what you're talking about, but you might want to give it try without the adjustments first and then compare the "easy way" with adjusted water for a starter.

8909
General Homebrew Discussion / Re: My water profile
« on: February 12, 2013, 07:47:36 PM »
Based on what I've read, some RO water can have some minerals in it.  Distilled doesn't.  If you want to be safe, you could go with all distilled and adjust per Bru'nwater.  Pick a color/flavor profile (like Yellow Balanced) and try that.

8910
All Grain Brewing / Re: help classify this beer
« on: February 12, 2013, 07:39:21 PM »
Ya know, based on your descriptions I could go for any your choices for style.  But you're the only one who can taste it.  I suggest you sit down with a glass of it and read through the style guidelines for each of the categories you're considering.  Whatever it sounds most like is what you can call it.

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