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Messages - denny

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9001
Yeast and Fermentation / Re: Wee heavy help!
« on: October 04, 2012, 01:49:02 PM »
I'm afraid what you're going to get isn't going to be much like a wee heavy.  I just hope that at that temp you end up with some kind of decent beer.  Take a good look at the recipe from skotrat and give it a go sometime in the future.  I've made that recipe many times and it's incredibly good.  Especially if you can figure out some way to ferment it in the mid 50s.

9002
All Grain Brewing / Re: your experiences in moving to 10g?
« on: October 04, 2012, 10:18:55 AM »
Disassemble - thanks Euge! My 14 year old was not around to help me with spelling this am. :P

My iPhone spellchecks posts. 

Does Tapa Talk spellcheck?

Think so, but I'd have to check to be sure.

9003
Ingredients / Re: Acid rinse cloudy
« on: October 04, 2012, 10:18:26 AM »
I use well water, too, and my StarSan mixture gets cloudy within a few minutes.  The pH remains below 3, though, so I'm pretty confident that it's OK to use.  Checking the pH is the only way to know what's really happening.

9004
Yeast and Fermentation / Fusel alcohols
« on: October 03, 2012, 07:47:23 AM »
An excess of FAN will cause fusel alcohols—low molecular-weight proteins are also foam-negative. Might be something to look into if you're seeing low head and hot alcohol.

Good info...thanks.


Sent from my iPad using Tapatalk HD

9005
Commercial Beer Reviews / DFH b****es Brew
« on: October 03, 2012, 07:44:28 AM »

Or I am just getting old and picky?  :o

Yes, and no more than ever!  :)

Sent from my iPad using Tapatalk HD

9006
Equipment and Software / Better Bottles or Glass Carboys?
« on: October 03, 2012, 07:39:09 AM »
I've never had anything grow in my BB ( had a mouse fall in once ).  An extended soak with Oxiclean/PBW and they are clean.  Even the dried on krausen comes right off after the soak.
What concentration of Oxyclean do you use?(tablespoons/gallon)
Some in a bunch of water  ;D  I know, not very scientific.  If I had to guess, maybe 2 scoops in the 6 gallons and fill it right to the top.

I use 1-2 Tbsp. per 6 gal.  Use a LOT less than they recommend!


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9007
Ask the Experts / Ask the Experts: Mitch Steele on IPA
« on: October 02, 2012, 12:41:41 PM »
The next guest in the Ask the Experts series will be Mitch Steele, author of the new book "IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale".  Mitch will be taking questions about IPA (believe it or not!) the week of Oct. 22-29.  Answers will be posted on Nov. 12.  Unlike previous Ask the Experts sessions, this one will be conducted here on the forum and open to everyone, not just AHA members.  Please do not post questions before Oct. 22.  I wanted to give everyone a heads up to start thinking about what you might like to ask.  I'll post more as we get closer to 10/22 to remind everyone and let you know when the question period is open.  Please keep questions related to IPA, but any aspect of IPA or anything you read in the book is fair game.



This looks like it will be a really interesting and informative experience, so start thinking up those questions!

9008
Beer Recipes / Re: Drying out an APA
« on: October 02, 2012, 12:23:35 PM »
If even a little crystal malt is making your beer too sweet, you're not using enough hops!  I really like the flavor I get from using crystal in APA/AIPA.  I just add more hops to balance it out.

9009
Equipment and Software / Re: Better Bottles or Glass Carboys?
« on: October 02, 2012, 12:21:34 PM »
Other than unbreakabiltiy, I think it's a toss up.  Yeah, I know you didn't ask, but I prefer buckets.  Easier to use and clean because of the larger opening and they take less room to store since you can stack them.

9010
All Grain Brewing / Re: Best size boil kettle for 10 gallon batches
« on: October 02, 2012, 09:01:24 AM »
Add some hops before the boil to avoid a boilover.  That is a good tip from Greg Noonan's Brewing Lager Beer. 

Has that worked for you?  I've FWH dozens, maybe hundreds, of batches and I've never seen it prevent a boilover.
Are you saying it always boils over when you FWH? ;)

Guess it kinda sounded like that, huh?  :)  What I was trying to say is that it doesn't seem to prevent boilovers any more than controlling the flame does.  If I didn't take other steps, I'd have boilovers, even with hops in 7 gal. of wort in a 15 gal. kettle.

9011
All Grain Brewing / Re: Best size boil kettle for 10 gallon batches
« on: October 02, 2012, 08:58:05 AM »
Add some hops before the boil to avoid a boilover.  That is a good tip from Greg Noonan's Brewing Lager Beer. 

Has that worked for you?  I've FWH dozens, maybe hundreds, of batches and I've never seen it prevent a boilover. 

9012
Yeast and Fermentation / Re: Fusel alcohols
« on: October 01, 2012, 02:14:45 PM »
I have dabbled with the swamp cooler technique once and day 2 i put the carboy in the cooler and the yeast shocked and fermentation stalled around 1040. Is there a good trick to prevent that or will that issue not occur if  the carboy reaches the same temp of the cooler water prefermentation or prekrausen?

What yeast were you using and how cold did it get?  I put my fermenters in a tub of water (with ice packs if the ambient temps warrant) as soon as I pitch the yeast and I've never had it drop the yeast.

9013
All Grain Brewing / Re: Last three batches terrible
« on: October 01, 2012, 01:18:27 PM »
Trial and error I suppose

Yep.  We all go through that.  It's how you figure out what works and what doesn't, what you like and what you  don't.  Next time try starting it in the low 60s for the first few days, then let it rise.

9014
All Grain Brewing / Re: Last three batches terrible
« on: October 01, 2012, 12:47:06 PM »
I decant

Great.  Then if the problem you're detecting is what I think it is, it's likely due to too high a pitching and/or fermentation temp.  The good news is that if that's it the fusels will eventually age out into esters.  Since it's still in the fermenter (right?), I'd just give it some time and see what happens.

9015
All Grain Brewing / Re: Last three batches terrible
« on: October 01, 2012, 12:10:44 PM »
Could it be my starter fermented too warm?

Unlikely.  I hope you're decanting your starters.  Using 3522 that warm could definitely give you the fusel type of flavors you describe.  I use it quite a bit and keep it in the low 60s for at least the first few days.

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