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Messages - denny

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9091
At 4L it sounds more like pale ale than pale malt.

I think you're probably right on that one Denny. Is 'pale ale' malt something I can use like Rahr 2-row? I'm fresh out of plain ol' 2-row and might pick up a sack if that's the case. From what I can see, I think I could:
Quote
Kilned a bit higher than Rahr standard 2-row (3-4°L) for deeper color and flavor.

Sure, you certainly could.

9092
Ingredients / Re: Molasses
« on: November 26, 2012, 10:43:12 AM »
I'd suggest you look at dark candi syrup for that flavor.

Which one would you recommend? The D180 or lighter?

I'd say the 180 for the maximum flavor.

9093
Ingredients / Re: Molasses
« on: November 26, 2012, 10:42:30 AM »
I'd suggest you look at dark candi syrup for that flavor.

What about dark brown sugar?

Also, I use this molasses: http://www.goindiaorganic.com/2011/06/plantation-barbados-unsulphured-molasses/

With 4 oz in a stout, I can definitely taste it.  I think a whole pound might be a bit much.

Really?  I've never gotten much, if any, flavor from it.  Maybe I just didn't use the right stuff.

9094
At 4L it sounds more like pale ale than pale malt.

9095
Beer Recipes / Re: Belgian Quadrupel ideas
« on: November 26, 2012, 09:43:34 AM »
Very good point... I was thinking along the lines that the color can drive the flavor to some extent. The La Trappe Quad I have tasted has some what of a dark fruit flavor but also a decent caramel flavor. Overall fairly malty smooth. I was thinking the 180 might make it a little more on the roasty side. I have not used either as I tend to brew more on the German side...

Nope, I don't get any "roasty" out of the D180.  Figs, rum, caramel.....but not roasty.

9096
General Homebrew Discussion / Re: disposing of yeast cake
« on: November 26, 2012, 09:42:28 AM »
If you have a septic system it should actually be beneficial for it. RidX ready to go! ;)

Could be, but it certainly doesn't hurt!

9097
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.

9098
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.

9099
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.

9100
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.

9101
General Homebrew Discussion / Re: disposing of yeast cake
« on: November 25, 2012, 11:05:42 AM »
Down the drain into the septic tank here.

9102
Yeast and Fermentation / Re: stuck at 1.020
« on: November 24, 2012, 12:47:34 PM »
Both are good advice.

9103
Kegging and Bottling / Re: Out of ideas.
« on: November 23, 2012, 10:30:31 AM »


Damn, buddy...you're not making this easy!  ;)

9104
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?

9105
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.

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