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Messages - denny

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Beer Recipes / Re: For my next stunt
« on: May 08, 2013, 03:33:42 PM »
My next brew I'm trying a German (no adjunct)  Pilsner but with American hops.
9# Castle Pils
1# Carapils
No sparge 9 gallon mash at 146f
90 min boil shooting for 5 gallons of 1.050
1 oz centennial FWH
1 oz Willamette at 15 min
1 oz Mt Hood at FO

Cold crash at 45f decant to primary
Wyeast 2007 at 50f till <1.020
Step up to 60f Drest till no diacetyle or Acetaldehyde detected
Step down to 35f and keg condition for 4 weeks.

The same day I'm doing an American No Adjunct malty pre prohibition, which will be more experimental.
10# Maris Otter
No sparge mashed at 150f
1 oz Simcoe at FWH
1 oz Amarillo at 15 min
1 oz Cascade at FO

Wyeast 2035 at 50 till <1.020
Etc same as above

For the first recipe, lose the carapils and use a lb. of Munich instead.  I'd use Mt. Hood or a noble hop all the way through.   For the second beer, read this.... .  Yeah, it's got corn, but you'll be hard pressed to find a better beer.

If measurements over 100f are worthless, how do you get a valid gravity pre boil?

You cool it down.  I'm not near a fridge when I brew, so I take a sample and put it in a metal cocktail shaker.  I swirl that in a bowl of ice water for maybe a minute and it's down to the mid 60s and I can get a reading.

Yeast and Fermentation / Re: When to start checking OG
« on: May 08, 2013, 03:22:31 PM »
So whether or not I see duplicate readings this weekend (will be one week Sunday) just wait 2 weeks anyways?

I would.  To me, there can be a difference between reaching FG and the beer being "done".

Yeast and Fermentation / Re: When to start checking OG
« on: May 08, 2013, 03:19:51 PM »

Actually, you're looking at SG (specific gravity) to find out if you're at FG (final gravity).  OG is where it starts, FG is where it ends, SG is both of those and everything in between!

General Homebrew Discussion / Re: blending beers
« on: May 08, 2013, 03:14:40 PM »
Yes, you could do that.  You might end up saving the batch or you might end up with 10 gal. of bad beer.

Equipment and Software / Re: getting rid of the smell
« on: May 07, 2013, 08:12:35 PM »
Using hot water and a lot of baking soda has been effective for me at removing odors.

I just fly by the seat of my pants and measure them out right before I need them. Surely I can't be the only one! :)

You are not Amanda.  I do the same thing.

I just like to have things ready to go, so I keep a set of ziplock bags with FWH, 60, 45, 30, etc. written on them.  I preweigh (sometimes the day before) the hops into the appropriate bags.

Did I mention I have CDO?  It's like OCD, but the letters are in the right order.

Equipment and Software / Re: Starsan temp.
« on: May 07, 2013, 05:11:21 PM »
At killing organisms, probably.  But then it may no longer be a no rinse sanitizer

Yep.  At NHC I was talking to Jim from Five Star and told him I mixed it stronger to get the pH down.  He said that at stronger concentrations it's no longer no rinse.

General Homebrew Discussion / Re: Drinking while brewing
« on: May 07, 2013, 05:08:12 PM »
This is why some folks wait until wort is in the fermenter before sampling the product. ;)

+ 1.060!

All Grain Brewing / Re: Recreating the Past
« on: May 07, 2013, 05:05:50 PM »
It's been a long, long time, but I would swear that Grant's didn't have any traditional hefe flavor to it.  In addition, as long ago and primitive as it was, I agree with Sean that it's really unlikely they'd use a different strain for bottling.

Beer Recipes / Re: Simcoe and Amarillo IPA
« on: May 06, 2013, 08:45:44 PM »
My favorite hop combo.

+1 to what blatz said.

One of mine as well.

Mine as well, although I just had a kinda strange experience with them.  I added Amarillo and Simcoe dry hops to a keg and got a really strange floral, almost rose-like aroma from them.  Not the citrus/dank qualities I was expecting.  Then I read Stan's article in the latest Zymurgy about the interaction between yeast and hops, and the increase in gerianol that can be caused by the effect of yeast on hops.  I recalled that the beer was fairly cloudy when I dry hopped.  I'm going to try experimenting with using a secondary to drop out more yeast the next time I dry hop.  Should be interesting.

Yeast and Fermentation / Re: Secondary Yeast
« on: May 06, 2013, 04:45:19 PM »
Do you really need another yeast?

When you do an extract batch with a partial boil and top up, it's very difficult (read "almost impossible") to get the wort and top up water mixed thoroughly enough to get an accurate reading.  If you use all the ingredients and end up with the volume the recipe is meant for, you will hit the intended OG.  You can just skip taking a reading.

Events / Re: Re: Big Brew Day 2013
« on: May 06, 2013, 04:14:24 PM »
Ya know, people are always less impressed with me after they meet me.....;)

My wife and I drove up from California to visit Big Brew 2005 at Denny's.  The whole experience with the group of brewers that were there that day as well as the whole charm of the Eugene area sold us that that is where we wanted to call home.  By October of that year we had backed up our bags and moved to that area.  The people that we met that day and the days following that are now our lifetime friends.

Sorry I did not make it out there this year.  With the nice weather we have been having, things in the vineyard have really taking off.  I was thinking of you though.


We missed you guys, Tom!  I was thinking about that first day you showed up and our trip to the river!  See ya in a few weeks for Iron Brewer!

Yeast and Fermentation / Re: Fermenting in blue (or red) coolers?
« on: May 06, 2013, 04:12:26 PM »
AFAIK, coolers are HDPE so they should be fine for fermenters.  I've heard of other people doing it, so you should give it a try, Phil.

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