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Messages - denny

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9001
Ingredients / Re: Sources for acid
« on: March 03, 2011, 10:20:42 AM »
Sources for acid?  Well, when I was in high school we'd drive to Boulder..... ;)

You remember high school...?

My mom has pictures....;)

9002
It's not something I plan on doing for all my brews, unless the results are just fantastic. I wanted to try brewing with as little particulate matter as possible to see if the astringency was caused by grain material in the boil, or some other factor. It should be done fermenting in a week or so, and I'll report back with my findings.

One thing I noticed while chilling, the wort had incredible foam stability. I use an immersion chiller, and to finish the last 20* or so to get to pitching temps, I raise and lower the cooler rapidly. It foamed up a lot more than usual, and the foam persisted for a much longer time. Any ideas what would have caused that?

Unless you actually have chunks in your runoff, clarity of runoff really isn't related to the clarity or flavor of the finished beer.

9003
Equipment and Software / Re: Sight Gauge
« on: March 03, 2011, 09:00:35 AM »
See, this is one of the things that makes this forum so great.  We have people here from all walks of life, but all with a common purpose and everyone helps everyone else.

9004
General Homebrew Discussion / Re: RYE / beer FLAVOR MATURITY
« on: March 02, 2011, 04:31:11 PM »
Good on ya!

9005
I usually let it run hot, right at the top of the temp range, for the first 48 to 72 hours, this helps the yeast reach the desired population and health levels.  Then back it down slowly to about the middle (or let it run on the hot end) for a really high gravity ale.  I can't say I have ever tried an ale at the lower end of the recommended temp range for an ale yeast.  Always thought it was better for them to run warm as most ale yeasts produce their desirable flavor compounds at the warm end.



I guess it depends on what flavors you want and how that yeast delivers them.  But for one thing, you run a higher risk of creating fusels of you start too warm.  Especially if you take into account that fermentation will raise the temp also.  For my tastes, I'd rather pitch a large population if healthy yeast off the bat and not have to worry too much about raising the temp to accommodate them.  Through my own experience, that's what I've come to prefer.

9006
Ingredients / Re: Gelatin finings
« on: March 02, 2011, 03:49:42 PM »
just use plain old Knox unflavored Gelatin?

Unless you like lime flavored beer!  ;)

9007
General Homebrew Discussion / Re: starter question
« on: March 02, 2011, 03:49:08 PM »
No, I didn't see that but I just read through it and it is very helpful. This will not be on a stir plate, and I actually don't even own a beaker right now. I could pick one up fairly easy, but could I use a normal 5 gal fermentor or is that too big?

You could pick up a gal. of apple juice in a glass jug and use the jug.  That's what I did.

9008
Ingredients / Re: Sources for acid
« on: March 02, 2011, 03:48:09 PM »
OK, I feel like I owe ya a better answer....here's 500 ml. of 85%...

http://cynmar.com/item_detail.aspx?ItemCode=CHL83411

9009
Ingredients / Re: Sources for acid
« on: March 02, 2011, 03:03:57 PM »
Sources for acid?  Well, when I was in high school we'd drive to Boulder..... ;)

9010
All Grain Brewing / Re: Drainage time
« on: March 02, 2011, 02:17:14 PM »
I'm gonna guess that the other poster finds that the husk integrity is more in tact which helps with a clearer lauter. However, like you I haven't really found a link between uber clear lautering and clear finished beer.

Yep.  I've also found that if you really care about clear runoff, pH control is the way to get it.

9011
General Homebrew Discussion / Re: White House Homebrew
« on: March 02, 2011, 12:29:37 PM »
Awesome... Denny and the President sharing space in an article. I assume the White House chefs use a blue cooler.

 ;D

I wonder if they batch sparge...whadaya think Denny.  :)

Oh, yeah, I'm sure.....;)

9012
General Homebrew Discussion / Re: White House Homebrew
« on: March 02, 2011, 12:02:19 PM »
Awesome... Denny and the President sharing space in an article. I assume the White House chefs use a blue cooler.

 ;D

9013
Kegging and Bottling / Re: Bottled tastes better than Kegged.
« on: March 02, 2011, 11:50:43 AM »
6. Imagination. Your head to head wasn't blind, do a triangle test and see if you can taste a difference and which is preferred.

This one gets my vote based on my own experience....

9014
Equipment and Software / Re: Copper manifold vs false bottom
« on: March 02, 2011, 11:43:20 AM »
Quick follow-up: Stainless Steel wool: Would it be in the soldering section, the plumbing section?

You should look for a Chore Boy in the cleaning section of a grocery store.

9015
All Grain Brewing / Re: Drainage time
« on: March 02, 2011, 09:47:20 AM »
It's a process that has only upsides, for me, and I even suspect it may be contributing to the improved clarity of my beer, lately.

Can you say how it contributed to clarity?

Again, if it works for you, it works, but I also crush very fine average 85% efficiency, and don't condition.  Malt conditioning might help some people, but I'd say it's far from a universal solution.

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