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Messages - denny

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9091
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.

9092
General Homebrew Discussion / Re: RYE / beer FLAVOR MATURITY
« on: March 02, 2011, 04:31:11 PM »
Good on ya!

9093
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.

9094
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!  ;)

9095
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.

9096
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

9097
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..... ;)

9098
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.

9099
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.....;)

9100
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

9101
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....

9102
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.

9103
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.

9104
All Things Food / Re: Beer vs. Wine Party
« on: March 02, 2011, 09:44:19 AM »
I am in the process of doing research on beers to pair with each course and wanted to get some tips as to what might work.

Our next Ask the Experts is Sean Paxton, the Homebrew Chef.  The perfect guy to ask about food and beer pairing!  Questions should be open in a week or so.

9105
I have had problems with the last recipe I used from this book, see my thread in the Yeast and Fermentation forum.  It called for tons of specialty grains and 12 lbs of dark DME which has caused some attenuation problems.  I'm fighting with it as we speak, should be taking a hydrometer reading tonight after I buy one to replace the one I dropped on the floor and broke a couple nights ago. (doh!)  I decided that I don't want to trust a suspect recipe without some other, more experienced folks taking a look at it first!

Kinda sounds like a red flag...lots of specialties and dark extract will contribute a lot of unfermentables.

And in the recipe you posted, 5 tsp. of yeast nutrient is WAAAAYYYYY over the top.  1/2 tsp. is the usual recommendation and 5 tsp. could leave an ammonia like taste to the beer.

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