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Messages - denny

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Kegging and Bottling / Re: Extra yeast at bottling
« on: November 26, 2012, 09:40:48 AM »
I'm with Jeff.  I used 05 for my quad when I bottled.  Works fine and there's no advantage to using the primary strain unless you happen to have it around like breweries do.

Commercial Beer Reviews / Re: Duvel Rustica
« on: November 26, 2012, 09:38:07 AM »
Thanks for the tip, Mike.  I'll keep an eye out for it.

Ingredients / Re: Molasses
« on: November 26, 2012, 09:33:03 AM »
Some beers are fine with a little molasses. The molasses that I like is an unsulfured light molasses. Blackstrap can overpower some beers, and it contains a lot of minerals.

If I can piggyback onto this thread - what would be the best choice of molasses to emulate dark rum in a beer? I've been kicking around an idea for a "Dark & Stormy"-inspired beer for a little while now (ginger, molasses and lots of citrusy late hops), but I've never brewed with molasses so I'm not sure how to best get that dark rum character I'm after.

I'd suggest you look at dark candi syrup for that flavor.

Beer Recipes / Re: Belgian Quadrupel ideas
« on: November 25, 2012, 12:39:35 PM »
Hey Denny... I am looking to brew a La Trappe Quad and have read every post in this thread. I was wondering how everything came out?

The La Trappe is a bit lighter in color so I was going to use the D-90 to get down to the 19-22 SRM range. Does this sound like the right direction?

Did you keg or bottle? The La Trappe I have been exposed to at my local watering hole is on tap and is very good so I was going to age half in a keg and half in the bottle.

Any pointers would be much appreciated..

With just over a year of age on it, the beer is great!  It was good younger, but it just keeps getting better.  For your beer, I'd worry more about the flavor than the color.  The D90 doesn't have as much flavor, but for all I know it might work great for what you have in mind.  I almost never bottle, but I bottled this batch in order to be sure I could age some.  It was worth the effort.

General Homebrew Discussion / Re: disposing of yeast cake
« on: November 25, 2012, 11:05:42 AM »
Down the drain into the septic tank here.

Yeast and Fermentation / Re: stuck at 1.020
« on: November 24, 2012, 12:47:34 PM »
Both are good advice.

Kegging and Bottling / Re: Out of ideas.
« on: November 23, 2012, 10:30:31 AM »

Damn,'re not making this easy!  ;)

Questions about the forum? / Re: Icon reference page?
« on: November 23, 2012, 10:21:24 AM »
Nope, sorry but there's no key.  I find that if I hover my cursor over most icons it will tell me what they are.  Does that work for the one you're seeing?

General Homebrew Discussion / Re: FWH question
« on: November 23, 2012, 10:19:31 AM »
Due to some concerns about Fermcap, I've gone back to that.

Denny, what sort of concerns do you have with Fermcap? I use it often, but don't want to if it has an adverse effect.

From what I've been able to discern, it's really meant to be filtered out before the beer is consumed.  There are concerns about kidney blockage.  Admittedly, at the amounts we use it seems unlikely to be a problem, but I have enough medical issues already that I'd just as soon limit its use as much as possible.  I've pretty much stopped using it in the kettle, whereas previously I would add a fair amount to every boil.  With a bit of vigilance I can control the boil with the valve and a spray bottle.   I also don't add it to fermenters as a matter of course as I used to.  If I can't control the fermentation some other way, I'll add the least amount I can get away with when I need it.  PLease understand that I'm not trying to tell anybody what they should do.  This is simply my own decision.

All Grain Brewing / Re: Conversion Efficiency
« on: November 21, 2012, 12:03:21 PM »
I was trying to collect 5.5 gal, but I think I don't think beercalculus is very good at factoring that in.

This is actually the first time I have tried fly sparging, I usually batch sparge with the same results. I was trying the continuous sparge to see if investing in a proper fly sparging set-up might help.

According to Kai's formulas, I had a conversion efficiency of 99%, but I'm not sure I understand how that could be possible. Does his table assume qts of water per pound of base malt? or the entire grain bill?

If you're shooting for 5.5 gal. in the fermenter, then 1.066 is the estimate from PM. 

Ingredients / Re: CaraAroma in Irish Red
« on: November 21, 2012, 11:25:44 AM »
I usually include 1 lb of C-120 in my 10gal Irish Red recipe.  If any of you have used Weyermann CaraAroma in anything I was wondering if it would work well in place of C-120?


CarAroma is much lighter.  It's like carapils IIRC.

no its actually ~130L

I say go for it - it won't suck

Thanks for the correction, Paul.  I was thinking of carafaom.

Kegging and Bottling / Re: Out of ideas.
« on: November 21, 2012, 11:25:03 AM »
I don't think so

BINGO!  When you get a tank refill, it should come with a nylon washer to go between the tank and regulator.

All Grain Brewing / Re: Conversion Efficiency
« on: November 21, 2012, 11:24:14 AM »
I drain until the mash level is just above the grain, then start siphoning in sparge water at a rate as close to equal as I can get it. I definitely started my sparge at a rate quicker than I wanted (built up about 1-2 gallons on top of my grain bed) but I don't think that should have add a dramatic impact?

Try batch sparging next time.  That will show you if your lauter system is the culprit.  Have you checked your conversion efficiency via Kai's website?

All Grain Brewing / Re: Conversion Efficiency
« on: November 21, 2012, 11:22:53 AM »
For one thing, I think the OG estimate was off.  I get 1.066 in Promash using your grist.

Hmm, I was wondering if 12 lbs wasn't light for this target. What efficiency considerations does promash make? Using data from Palmer's book and a 75% efficiency I calculate 12lbs*27ppg/5.5g=1.059. All of a sudden, I am starting to think that beercalculus includes specialty grains in their calculations for OG....  Anyone else experienced this? Maybe this is my only issue, not doing the math the long way.

I entered 12 lb. of 2 row pale at 36 ppg and 2.5 lb. of C60 at 34 ppg to simulate your grist.  At 75% I get 1.071 for your OG.  I made a mistake earlier and had PM set for 5.5 gal., not 5.

Yeast and Fermentation / Re: stuck at 1.020
« on: November 21, 2012, 11:16:56 AM »
That's an interesting point, Denny.  As I understand it, both PH and Temp are factors... but that does lead to questions about how it isn't an issue in decoction mashing.

From How to Brew:

Quote to note from chapter:
"Sparging is the rinsing of the grain bed to extract as much of the sugars from the grain as possible without extracting mouth-puckering tannins from the grain husks. Typically, 1.5 times as much water is used for sparging as for mashing (e.g., 8 lbs. malt at 2 qt./lb. = 4 gallon mash, so 6 gallons of sparge water). The temperature of the sparge water is important. The water should be no more than 170°F, as husk tannins become more soluble above this temperature, depending on wort pH. This could lead to astringency in the beer."

For one thing, John is talking about fly sparging .  The reason you can do decoction mashes is because the mash pH is low (see the part I bolded above).  The real issue in tannin extraction is the pH getting above 6.  It if stays in the proper range (as it almost always does in batch sparging) the risk of tannin extraction is very low to non existent.

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