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Messages - denny

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8941
Ingredients / Re: Salt calculation
« on: February 22, 2013, 11:12:17 AM »
Steve, do you use spreadsheets?  That's basically all Bru'nwater is.  After you input the water you're using, you play "what if" with mineral additions until you get close to what the profile you've selected says.  It's not too difficult and well worth some time spent learning it.

8942
Extract/Partial Mash Brewing / Re: Questions about using corn meal
« on: February 22, 2013, 09:55:17 AM »
IIRC, one of the new breweries in town (Falling Sky) has a cereal cooker as part of their German built system.

8943
Questions about the forum? / Re: staying logged in
« on: February 22, 2013, 09:52:47 AM »
I had the same thing happen yesterday and clearing my cookies fixed it.  I don't know if that's a universal solution.  I just heard from AHA IT that they're well aware of the issue and hard at work on a fix.

8944
Questions about the forum? / Re: Log in
« on: February 22, 2013, 09:52:22 AM »
I had the same thing happen yesterday and clearing my cookies fixed it.  I don't know if that's a universal solution.  I just heard from AHA IT that they're well aware of the issue and hard at work on a fix.

8945
Questions about the forum? / Re: Can't post or reply
« on: February 22, 2013, 09:51:48 AM »
I had the same thing happen yesterday and clearing my cookies fixed it.  I don't know if that's a universal solution.  I just heard from AHA IT that they're well aware of the issue and hard at work on a fix.

8946
Beer Recipes / Re: recommend an oktoberfest yeast
« on: February 22, 2013, 09:46:31 AM »
Munich was known for dark beers before water chemistry was figured out. Use the amber malty profile. With your grain bill you don't want that much alkalinity, so amber malty.

Did a good on last year using 833.

You don't need to add Mg, it will come from the mash. If you want to add, use Epsom salts MgSO4. No Na in Epsom salts.

is 154F the most appropriate mash temp you would use for an oktoberfest? thinking i'm going with 2206 for my yeast, and with a 154F mash, beer smith calculates FG of 1.014.

154ish sounds good to me.  Don't worry too much about what Beersmith predicts for FG.

8947
General Homebrew Discussion / Re: Last minute BJCP
« on: February 22, 2013, 09:44:48 AM »
I always put comments about balance in the flavor section.  IIRC, the scoresheet even specifies that.

8948
All Grain Brewing / Re: Bru'n water spreadsheet
« on: February 22, 2013, 09:43:00 AM »
I wouldn't be worried about the sulfate.  I recently increased mine to about 200 ppm with such good results that I intend to go higher the next time.  You could also look at a profile based on the color and flavor you're going for.

8949
Questions about the forum? / Log in
« on: February 21, 2013, 02:52:50 PM »
I had the same problem earlier today.  I cleared my cookies and got logged in, but there was server work going on at the same time so I don't know which action fixed things.

8950
Beer Recipes / recommend an oktoberfest yeast
« on: February 21, 2013, 02:46:59 PM »
You don't need to add Mg, it will come from the mash. If you want to add, use Epsom salts MgSO4. No Na in Epsom salts.

Thanks for the correction, Jeff.

8951
Beer Recipes / recommend an oktoberfest yeast
« on: February 21, 2013, 02:02:43 PM »
since we are on the oktoberfest - i have a water chemistry question. using the munich water profile inbru n water, i need about 300ppm of bicarb. my well water is plenty high in bicarb, but also has too much sodium at 114ppm. therefore, i must use distilled water and add my minerals.

too bump my bicarb up, am I adding calcium carb? when i add the amount of calcium carb necessary to get bicarb ppm right, my PH shoots up - requiring lactic acid to drop the PH in range. however the lactic acid addition also drops the bicarb. how do i manage this..should i be adding acid malt to manage the ph and skip the lactic acid addition so i can just use moderate amount of calcium carb to hit the desired bicarb ppm? 

for magnesium, what product should i be using..i only see magnesium flakes out there for sale..is this what i use?

Acid malt is just malt sprayed with lactic acid, so that's not going to help with the bicarb. don't know the answer to this though

magnesium, use epsom salts.

epsom salts - same calculation (1 for 1 substitute) used in bru n water for the magnesium addition?

I don't remember cause I never bother with Magnesium, but I THINK it's set up to use Epsom Salts as the magnesium addition yes.

If you use Epsom you need to account for the sodium it adds, too.

8952
Beer Recipes / recommend an oktoberfest yeast
« on: February 21, 2013, 02:01:57 PM »
since we are on the oktoberfest - i have a water chemistry question. using the munich water profile inbru n water, i need about 300ppm of bicarb. my well water is plenty high in bicarb, but also has too much sodium at 114ppm. therefore, i must use distilled water and add my minerals.

too bump my bicarb up, am I adding calcium carb? when i add the amount of calcium carb necessary to get bicarb ppm right, my PH shoots up - requiring lactic acid to drop the PH in range. however the lactic acid addition also drops the bicarb. how do i manage this..should i be adding acid malt to manage the ph and skip the lactic acid addition so i can just use moderate amount of calcium carb to hit the desired bicarb ppm? 

for magnesium, what product should i be using..i only see magnesium flakes out there for sale..is this what i use?

I think it's unlikely you need to add Mg.  The grain should supply plenty, but I'll leave it to smarter people to confirm that.  Also, you might consider using the color/flavor profiles rather than a city profile. 

8953
Beer Recipes / recommend an oktoberfest yeast
« on: February 21, 2013, 01:07:51 PM »
For malty lagers I use W206. (Wyeast 2206, maybe White Labs 830?)

Edit: According to Kris England's chart it's WLP820.

wyeast 2206 - any issues with burning up the diacetyl ? they even list it as high producer of D.

just curious

2206 is my go to lager yeast because I not only love the malty flavor it gives, but I have never gotten diacetyl from it.  I think it's the most reliable, well behaved lager yeast I've used.

you ferment on the low end of the 46-58F range...46-48F?

Yep.  My aim is to keep it below 50.

8954
Ingredients / Polenta
« on: February 21, 2013, 01:06:50 PM »
Does anyone brew with cornstarch instead?  Shouldn't it be the same?  I believe it gelatinizes at mash temperatures.  I have heard from one person who loves using it.

I used cornstarch once just to see if I could.  Worked fine, but it really doesn't have any flavor, unlike grits or polenta.

8955
Beer Recipes / recommend an oktoberfest yeast
« on: February 21, 2013, 01:03:43 PM »
For malty lagers I use W206. (Wyeast 2206, maybe White Labs 830?)

Edit: According to Kris England's chart it's WLP820.

wyeast 2206 - any issues with burning up the diacetyl ? they even list it as high producer of D.

just curious

2206 is my go to lager yeast because I not only love the malty flavor it gives, but I have never gotten diacetyl from it.  I think it's the most reliable, well behaved lager yeast I've used.

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