Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - denny

Pages: 1 ... 601 602 [603] 604 605 ... 1074
9032
IIRC, you can make and pitch a started in as little as 18 hours, according to "Yeast" by White and Zainasheff.  "Most starters ... reach their maximum cell density within 12 to 18 hours.Low iunnoculation rates and low temps can extend that time out to 36 hours or more, but the bulk of the growth will be complete within 24 hours."  Make it now, pitch in 24 hours.

That doesn't give you time to decant the spent wort, though.


Sent from my iPad using Tapatalk HD

9033

I always thought it came from homebrewers wanting to do what commercial brewers do.  In a commercial fermenter, you have maybe thousands of gal. of beer sitting on the yeast causing a lot of pressure. 


This was my understanding as well.

To me, one of the best things about being a homebrewer is that we don't have to do what commercial brewers do.


Sent from my iPad using Tapatalk HD

9034
I also have another Safale US-05 coming either Friday or Monday with some ingredients I got for a DFH 90 Minute so I could always add some of that when it gets here.  I would wait for that to come but tomorrow is the best day for me to brew because of work.

AFAIAC, if you don't have the yeast ready, you're no more ready to brew than if you don't have malt or hops.


Sent from my iPad using Tapatalk HD

9035
The Pub / Brewing boom in Eugene!
« on: May 02, 2012, 05:31:50 PM »

9036
One of the reasons i use a secondary is that apperantly your beer can pick up some weird flavors off the yeast cake on the bottom, although i don't know if this is true lol.

This is one of those theories I mentioned earlier that do not hold true.

In my experience, and many others, you can leave the beer on the yeast for an extended period of time with no ill effects.

This theory originated from older homebrewing days where people throw a pack unhydrated dry yeast right into the beer. Knowing that doing that instantly kills 50% of the yeast, thats quite a bit of dead stuff at the bottom immediately.  Pitching enough properly hydrated dry yeast or fresh liquid clean liquid yeast nullifies this issue.

I always thought it came from homebrewers wanting to do what commercial brewers do.  In a commercial fermenter, you have maybe thousands of gal. of beer sitting on the yeast causing a lot of pressure. 


Sent from my iPad using Tapatalk HD

9037
Belgian/American IPA for NHC


Sent from my iPad using Tapatalk HD

9038
All Grain Brewing / Re: FauxPils Faceoff
« on: May 02, 2012, 03:13:28 PM »
Thanks Diane,
There is an article in it on no-sparge brewing by Louis Bonham that may help Nateo with his project.  I believe he compared no-sparge to decoction brews.

I would be happy to help.

BJCP National judge, sometime lager brewer.  Big beer lover.

Anyone have a copy from this?  http://www.brewingtechniques.com/library/backissues/issue6.4/index.html

I have that issue, what do you need?

He did a RIMS vs. decoction article that I've got scanned in, but I don't recall a no sparge vs. decoction article.

9039
General Homebrew Discussion / Re: 1st round NHC results
« on: May 02, 2012, 02:51:45 PM »
Thank you Drew

that sounds about like I expected. 
So it sounds like someone smarter than me needs to decide on a maximum that can be handled in one day and work backwards from there.  Or are you saying we are already at that number?

I'd say we're at the limit.  The checklist scoresheet was implemented to s[peed things up after the fiasco in Orlando 6 years ago when the judging went 2 days and we could barely find enough people to do it.  The new scoresheet enables us to get through it one day, but you're still looking at the fact that you have only 6-7 minutes to judge each beer.  And my guilty admission...after judging final round 5 times, I don't do it any more.  It just takes me away from the conference for too long.  There are other, personal reasons, too, but I've found that I just don't want to spare the time like I used to.

9040
Hey Guys,

I am brewing the MoreBeer! Pliny the elder extract clone tomorrow.  Very excited to give this beer a try!  When I ordered it I forgot to get two packs of Wyeast American II yeast.  I don't have the means to make a starter at this point.  I do have an extra Safale US-05 that I could use along with the Wyeast or should I just use the Wyeast?  I will be keeping this in my primary fermenter for 2 weeks and then transferring it to the secondary for dry hopping.  If I use the two yeast packs do I have to worry about blowing the lid off my fermenter?  I could just make a blowoff tube with my siphon tube.  Any help would be greatly appreciated!!

Thanks!

I agree, make a starter if you can.  Yet, I've heard from several people that US-05 and Wyeast 1056 are the same strain, so maybe you could just pitch both and be OK.  You may want to check w/ a yeast calculator like http://www.mrmalty.com/.  I've never done this before, so I couldn't tell you exactly how it would turn out.

As for transferring to a secondary to dry hop, you can skip this step.  Just throw your dry hops into your primary.  I dry hop my pale ales and IPAs in my primary all the time and they come out great.  I usually go 2-3 weeks then dry hop for 5-7 days and keg after that.

Yea I have read that they are the same strain as well so that is why I was wondering if it would be OK.  I will give it a try and see what happens.  Next order I make (No LHBS) I will make sure I get the necessary equipment for a starter.  The main reason I will be switching to secondary is to free up my primary fermentation bucket for my next beer (Summer Wheat IPA).  Thanks for the help guys!

WY1056 and Us-05 may have come from the same source (and no one knows that for sure) but there are differences in the beer that each produces.  Not to mention that you have 1272, not 1056!  You don't need a growler or flask to make a starter....a glass or plastic gal. jug from milk, apple juice, or wine works fine.  You will need some extract.  You may be able to find a beverage called Malta Goya, which is pretty much like wort, and use that for your starter if you can't get extract.  Worst case, pitch the 1272 and 05....although I've had great luck in beers of that strength with just a pack of 05.

9041
All Grain Brewing / How does my grist look?
« on: May 01, 2012, 02:38:17 PM »
The husks in your crush look to be fairly in tack.  It looks good to me.

My understanding about shredding the husks too much is that it can cause problems in your mash by not setting up a good filter bed or a stuck mash.  And the small pieces can cause more tannin extraction.  I've never seen the tannin thing myself but that doesn't mean it doesn't happen.  I have had some serious stuck mashes over the years.

Paul

419 batches, 0 stuck runoffs.


Sent from my iPad using Tapatalk HD

9042
All Grain Brewing / How does my grist look?
« on: May 01, 2012, 01:57:11 PM »
Denny- Do you think it's my mill, or operator error?

When I was dry-crushing the grain, I was getting lots of shredded husks. Conditioning helped, but I was still getting a fair amount of broken husks. Conditioning + double grind gives me mostly intact husks.

Frankly, I don't worry much about shredded husks.  If that crush works for you, it's the right crush.


Sent from my iPad using Tapatalk HD

9043
All Grain Brewing / How does my grist look?
« on: May 01, 2012, 01:05:30 PM »
Looks a lot like mine after one pass through my JSP MaltMill


Sent from my iPad using Tapatalk HD

9044
General Homebrew Discussion / 1st round NHC results
« on: May 01, 2012, 09:01:06 AM »
I like this everyone-gets-an-entry stuff.
Sure there are more than 30K members, but until the last couple years it hasn't filled up, so there's plenty of history of less than 10% of the membership participating.
I like the max 5 entries per day stuff too.  It won't help with the explosive growth of the competition/hobby for more than a couple years but it's a start.
And as for the GABF "members-only" stuff, that makes way too much sense; stop that crazy talk! 

cheers--
--Michael

But how could you guarantee that trend would continue if everyone got one entry?  I could see a situation where more people would enter since the entry was included with their membership.


Sent from my iPad using Tapatalk HD

9045
General Homebrew Discussion / On my Brown Malt experience
« on: May 01, 2012, 08:48:04 AM »
It seems there is variation in brown malt between maltsters.  Some (Crisp, IIRC) use the terms brown malt and amber malt interchangeably for 35L malt.  Others (Fawcett, IIRC) call 70L malt brown malt.  My recipe calls for the 70L stuff.


Sent from my iPad using Tapatalk HDt

Pages: 1 ... 601 602 [603] 604 605 ... 1074