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Messages - denny

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8986
Yeast and Fermentation / Re: Sugar and yeast nutrient
« on: July 31, 2012, 01:18:58 PM »
I like to add the sugar once fermentation is well underway. I just reserve 1L or so from the batch, then add that later once I've boiled the sugar in it. It does three things: lowers the size of starter I need, reduces stress on the yeast, and slows total fermentation time. A slower ferment is a colder ferment. Colder ferment means fewer off-flavors.

I know there are a lot of people who do what you do, but I've never found an advantage to it when I tried it.

8988
Ingredients / Re: Are 30 minute hops worth it?
« on: July 31, 2012, 01:15:41 PM »
I have been doin my Cream Ale with no hops in the boil. All go in at flameout with a long whirlpool. Of course I am doing it wrong and there should be no bitterness acording to some.

Works for Pelican, huh?

Inspired by Kiwanda Cream Ale for sure!

I'm not much of a cream ale fan, but I love that one.

8989
Equipment and Software / Re: Immersion chiller question
« on: July 31, 2012, 09:05:58 AM »

Running slow will minimize the water used.
Running fast will minimize the time. Read my post.

Since water is cheap, I choose to minimize my time.

BTW - the water pump in you car pumps more fluid at higher RPM's, which along with the increased ram air flow through the radiator, keeps your engine from having a thermal incident. Which is a good thing.

+1 to Jeff!

8990
All Grain Brewing / Re: Question about decoction mashing
« on: July 31, 2012, 09:02:28 AM »
I'm using 8.5 lbs Munich, .125 lb Carafa III, and Wyeast 2206.  I really want to experience a decoction mash and maybe I should ease into it with a single decoction.  I need to try things for myself to see if they are worth while.

FWIW, the experiment I did found that a single decoction had little to no affect on beer flavor.

8991
Ingredients / Re: Are 30 minute hops worth it?
« on: July 31, 2012, 08:59:43 AM »
I have been doin my Cream Ale with no hops in the boil. All go in at flameout with a long whirlpool. Of course I am doing it wrong and there should be no bitterness acording to some.

Works for Pelican, huh?

8992
Ingredients / Re: Are 30 minute hops worth it?
« on: July 31, 2012, 08:57:51 AM »
Any of you guys ever read the "Roving Brewer" articles by Eric Watson on the Beer Tools website?
He has some pretty different views on hopping as well as yeast. I'd be interested in your comments about what he writes on both issues, but for this thread at least about hopping. He sez never FWH. Whadya think?

Well, he says FWH is detrimental to head retention, but he doesn't explain why that would be.  And I haven't found that to be the case in my beers.

I think you've just saved me time it would take to read the rest of his stuff.

8993
Yeast and Fermentation / Re: Temperature fluctuations - Bad or OK?
« on: July 31, 2012, 08:56:09 AM »
I'd say 68* is too high for 3711. If you love fusels though, go nuts.
Really? I did a French saison a couple months ago with 3711 and let it rise to about 78. I am really happy with the result.

Letting it rise to finish is fine, but you want to start in the low-mid 60s IMO.

8994
General Homebrew Discussion / Re: Long week
« on: July 30, 2012, 02:49:30 PM »
What kind of discomfort was it?  I'm paranoid because heart disease runs in the family and I just turned 50.

For me it was an irregular heartbeat, racing heart, cold sweat, weakness, fighting to keep from losing consciousness.  I never experienced the crushing pain I hear about.

8995
General Homebrew Discussion / Re: Long week
« on: July 30, 2012, 08:55:41 AM »
Wow, man. glad you decided to stop and get it checked out!  I've had a couple cardiac incidents over the years and now I'm waiting to hear about some other issues.  Don't screw around with your health!

8996
All Grain Brewing / Re: Do lagers take longer to start?
« on: July 30, 2012, 08:53:35 AM »
Lagers take longer to start if you do it right...meaning pitching at low temps.  Some people want a fast start and pitch at higher temps, but I've found that sacrifices flavor for fast start.  IMO, really short lag times are overrated!

8997
I squeeze the crap out of my bag and not once have I had a problem. My friends rave about my beer but I'm just lucky so far.

In BIABing, I think the worse you can do to bring tannins out is to go over 170 in your mash out.  I try to stick to 168 just in case and it's worked very well for me. I get efficiencies in the upper 70's and lower 80's but really don't worry about that much at all.  I try to mash for 70 minutes plus the mash out and do a good squeeze after the bag drains and then boil away.

Temps don't matter that much but pH dies.  Because many BIABers use the full volume if water for the mash, it's possible for the pH to be off.

8998
Most porters I have seem too thin for my personal liking, which is why I rarely order them.

But you haven't tried this one!  How do you know it needs anything?


Sent from my iPad using Tapatalk HD

8999
I prefer stouts over porters but want to take a stab at the recipe in the May/June Zymurgy issue.  Has anyone added flaked oats to the recipe to give it more body?  I was thinking I would go on the light side and add 5% to the total grain bill.  Will I be banned from the message board for trying this?

Why do you assume it needs more body?


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9000
Beer Recipes / Recipe help please
« on: July 29, 2012, 08:46:30 AM »
I agree on the Citra....I just haven't been able to develop a taste for them.

I brewed an all late hop Summit IPA yesterday just to see what happens.  I'll dry hop it with another oz. of Summit.  I'll report in a few weeks.


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