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Messages - denny

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8986
Beer Travel / Re: Surprise AZ
« on: March 12, 2011, 04:56:27 PM »
All I can think of is Gomer Pyle..."Surprise, surprise, surprise"

8987
The Pub / Re: I set my clocks ahead this morning
« on: March 12, 2011, 04:55:33 PM »
I hate losing sleep.  I think we should just "fall back" twice a year.

Denny...does that mean we'll gain a three day weekend every 12 years?
OK.
I vote "yes".

Great minds think alike, Al!

8988
Beer Travel / Surprise AZ
« on: March 12, 2011, 04:10:53 PM »
I'll be in the Phoenix area next week to help my mom move from Peoria to Surprise.  Any good brewpubs/restaurants with beer nearby?

8989
The Pub / Re: I set my clocks ahead this morning
« on: March 12, 2011, 03:40:51 PM »
I hate losing sleep.  I think we should just "fall back" twice a year.

8990
All Grain Brewing / Re: Time Delay from Mash to Boil
« on: March 12, 2011, 02:48:06 PM »
I see, so if you are interested in killing off conversion processes, collect combined mash and sparge runoffs, and heat that to 170F prior to cooling, to protect your fermentability profile.   :)

Or do a real "mash out", that is, heat the mash grain bed to 170F for 15 minutes and then run it off and store it.

That won't pasteurize your wort, though.  If you heat it to 170 in the kettle and hold it for 10 min., theoretically you'll kill off wort spoiling bacteria.

8991
All Grain Brewing / Re: Time Delay from Mash to Boil
« on: March 12, 2011, 02:35:33 PM »
It is pH above 6 you extract excessive phenols and tannins from the mash (Palmer pg. 159).

So I'm thinking that if you are planning to leave your mash runoff for 24 hrs before boiling, maybe you would want to take it to =/+170F, which would prevent further extraction during the following sparge, but would definitely shut off the conversion process. ???

It sounds like the OP is going to collect all the wort before leaving it overnight. 

8992
Beer Recipes / Re: JJ's Barleywine (NHC 2010) -- IBU Discrepancy
« on: March 12, 2011, 02:33:44 PM »
I'd say just try to match AAUs...alpha acid units.  Multiply the AA of the original hops by the amount in weight.  Then do that in reverse to find out how much Fuggles/Willamettes to sub.

8993
Beer Recipes / Re: JJ's Barleywine (NHC 2010) -- IBU Discrepancy
« on: March 12, 2011, 01:04:54 PM »
I just put it into Promash and I get 35 IBU using the Tinseth scale.

8994
General Homebrew Discussion / Re: Beer Comp Entries Up?
« on: March 12, 2011, 11:07:22 AM »
Hear, hear, Martin!  I don't know how realistic it is to think people would pay higher entry fees for hopefully better judging, but I agree with the points you make.  It's the main reason I can't judge at most of the comps I'm invited to judge at.

8995
Yeast and Fermentation / Re: Best by date
« on: March 12, 2011, 11:02:24 AM »

IMHO your starter is way too big though. I'd start with 50-100 mL, and step up three or four times to get to a pitchable quantity.

That's how I revived a 3 1/2 year old smack pack.  Used 1.020 wort.

8996
All Grain Brewing / Re: Time Delay from Mash to Boil
« on: March 12, 2011, 10:58:24 AM »
A six (6!) hour mash (still didn't completely convert)

I'll bet it did. Were you using the iodine test to decide if it had converted?

8997
Zymurgy / Re: March/April Issue?
« on: March 11, 2011, 01:51:58 PM »
Neener neener....mine showed up last week.

Let me revise that then - Maybe it's a good author thing.

Must be...the good author got the mag!    ;D

8998
The Pub / Re: Japan quake
« on: March 11, 2011, 01:51:08 PM »
The Kona Brewfest is scheduled for tomorrow and the fest site is in one of those areas.  Haven't heard if that is still on. 

I hope so.  My bro in law is entered in that with one of my recipes.  His first AG batch.

8999
General Homebrew Discussion / Re: Beer Comp Entries Up?
« on: March 11, 2011, 01:48:00 PM »
Based on a dramatic increase in AHA membership, I'd say the overall hobby is up.

9000
All Grain Brewing / Re: How long does a batch take/Grinding grain.
« on: March 11, 2011, 01:07:16 PM »
What are the ramifications of having it too hot for a few minutes?  Would I have killed all my enzymes in that short a time?  It was probably about 170 before I added the water.


If it was just a few minutes, I'd say little damage was done.

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