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Messages - denny

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8926
All Grain Brewing / Re: How fast do enzymes denature?
« on: October 21, 2012, 10:31:33 AM »
overshooting your mash temp should help with your conversion efficiency since that is largely determined by a-amylase activity and starch gelatinization.

I don't know if it's true, but I read somewhere that Budweiser uses a reverse step-mash, where they start high then lower the temp to get more fermentability. Would that work? On a homebrew scale would a mash that starts at 160 > 140 over two hours have more fermentability than a wort just mashed at 148 for two hours?

Intuitively it doesn't seem like it.  I guess it would depend on what the starting temp was and how long you held it.

I think the beta enzymes get denatured at the hi temp and it doesn't work that way.  At least it didn't work for me when I thought it might have been a brilliant idea a few years ago.

Yeah, that's been my experience, too, Jeff.

8927
Yeast and Fermentation / Re: Foam stability and oxidation
« on: October 21, 2012, 10:30:35 AM »
Re: glass cleaning....I've been doing a salt scrub recently when I want sparkly clean glasses.  Get the glass slightly damp, sprinkle salt all over the surface, rub with a paper towel and rinse.  Makes a noticeable difference in beer foam.

8928
All Grain Brewing / Re: Oyster stout
« on: October 21, 2012, 10:23:49 AM »
The historical info I've seen suggest that traditionally the oysters weren't used at all.  The shells were added to the kettle to increase the Ca levels.  That sounds a hell of a lot better to me than adding oysters!

8929
All Grain Brewing / Re: How fast do enzymes denature?
« on: October 21, 2012, 10:21:49 AM »
overshooting your mash temp should help with your conversion efficiency since that is largely determined by a-amylase activity and starch gelatinization.

I don't know if it's true, but I read somewhere that Budweiser uses a reverse step-mash, where they start high then lower the temp to get more fermentability. Would that work? On a homebrew scale would a mash that starts at 160 > 140 over two hours have more fermentability than a wort just mashed at 148 for two hours?

Intuitively it doesn't seem like it.  I guess it would depend on what the starting temp was and how long you held it.

8930
All Grain Brewing / Best mash/lauter tun and hot liquor all-grain system?
« on: October 19, 2012, 09:46:52 AM »
Before you do that, check out www.dennybrew.com


Sent from my iPad using Tapatalk HD

8931
Ask the Experts / Ask the Experts: Mitch Steele on IPA
« on: October 18, 2012, 10:29:55 AM »
A couple of questions.  Do we have to read the book first, and will there be a test? ;)

No and no.  ;)


Sent from my iPad using Tapatalk HD

8932
Other Fermentables / Re: Our Vineyard
« on: October 17, 2012, 06:52:30 PM »
Our apple trees are so laden we've had several branches break off.  Maybe now Paula will believe in pruning!

8933
Other Fermentables / Re: My First Cider
« on: October 17, 2012, 06:51:03 PM »
I'd say it's just young.  I give my ciders a couple months in primary, maybe 3-6 months in secondary and then a good bottle aging.

8934
General Homebrew Discussion / Re: brewstreams.com
« on: October 17, 2012, 06:48:20 PM »
This is basically Denny's whole day on one dashboard...

So true...dedication.  :)

Or boredom and stupidity!  But I had the same thought as Paul when I saw it.....

8935
Questions about the forum? / Re: Tapa Talk
« on: October 17, 2012, 08:34:51 AM »
I like TapaTalk so much that using a browser seems like a second rate experience.

8936
General Homebrew Discussion / Re: brewstreams.com
« on: October 16, 2012, 08:51:14 PM »
Wow!  Great find, Kai.

8937
Other Fermentables / Re: Our Vineyard
« on: October 16, 2012, 08:48:15 PM »
Good on ya, Tom!  You guys make me feel so lazy!  OK, I guess I am.

8938
The Pub / Happy Birthday Keith!
« on: October 16, 2012, 08:47:05 PM »
and many, many more!

8939
Yeast and Fermentation / Re: Belgian Golden Strong
« on: October 16, 2012, 07:06:38 PM »
 :o
What temperature do y'all ferment it at?

I start it around 62-63 and leave it there for a couple weeks.  Then I let it go.

8940
Beer Recipes / Re: covert FWH to boil hops
« on: October 16, 2012, 06:00:57 PM »

Right, if I change FWH to boil hopping, it will be different. And if I leave FWH in the wort for 48 hrs, that will probably also be different.... but what about the theory of putting the FWH in when I'm heating the wort up to boil, and "steeping" them there for 20 minutes or so at around 140F, which is almost exactly what happens when you FWH right out of the mash cooler (my wort is usually 130-140F, and I have it boiling within 30 minutes....) It's just that the wort has been chilled for some time between, and then reheated thru mash temps to boiling.  Is there some enzymatic activity coming out of the mash that has been halted or slowed by the chilling of the wort that will effect the FWH?

-red

i think that's gonna be your best alternative.  Seems like it ought to work.

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