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Messages - denny

Pages: 1 ... 606 607 [608] 609 610 ... 954
9106
All Grain Brewing / Re: Mashing Ratios
« on: July 12, 2011, 08:56:29 AM »
You can definitely increase your efficiency by sparging more, but it can come at the expense of beer quality.   Remember, you have to thin in terms of both conversion efficiency and lauter efficiency.  You can have poor conversion efficiency but sparge more or great conversion effieincy and sparge less and still end up whit the same overall efficient.  But the wort that's produced via a higgher conversion effieincy will be of a better quality.  For more info, see...

http://braukaiser.com/download/Troester_NHC_2010_Efficiency.pdf

9107
General Homebrew Discussion / Re: ProMash -> BeerSmith 2
« on: July 12, 2011, 08:47:28 AM »
I have a utility (can't recall where I found it) that converts Promash recipes to xml.  Then you can load the xml files into Beersmith 1.4 and experot them as bsm files that can be loaded into BS2.  The utility will batch export Promash recipes, but you have to load and save them in BS1.4 one at a time.  A total PITA and needless to say I haven't imported many recipes in BS2 yet.

ETA:  Here's the .rec to .xml convertor....

http://dryfly.org/beer/brewing/promash-recipe-file-converter/

9108
Yeast and Fermentation / Re: Drauflassen/Underpitching
« on: July 12, 2011, 08:43:22 AM »
I put a German pils into the fridge for lagering last Feb.  At that point, I wasn't expecting much from it.  It tasted kinda fruity and "off".  Last weekend, after 5 months, I decided to pull it out and try it.  I figured at least I could dump it and reclaim the keg.  I was amazed to find it was one of the best German pils I've ever made.  Don't dump anything until you've given it plenty of time to "find itself".

9109
General Homebrew Discussion / Re: 15 more minutes.....
« on: July 12, 2011, 08:35:06 AM »
Cool!

9110
Classifieds / Re: Asst. Brewer Opening in CO
« on: July 12, 2011, 08:33:24 AM »
TMI!!!!!!!

9111
Classifieds / Re: Asst. Brewer Opening in CO
« on: July 11, 2011, 03:15:41 PM »
I'm selling my interest in the brewery and moving up there. 106 heat index today. Sweated buckets. f##king SUCKED working over a boil kettle in a metal building.

What, no smiley?  ;)

9112
Zymurgy / Re: Pilsner Urquell triple decoction
« on: July 11, 2011, 03:11:18 PM »
Alan, do you know who the technical editor of Zymurgy is?  Gordon Strong.

9113
Zymurgy / Re: Pilsner Urquell triple decoction
« on: July 11, 2011, 01:56:49 PM »
I'm thinking he meant melanoidins or the perception of malt sweetness.

That's what I was wondering about.  I'd think there would actually be fewer dextrins, but I'm not certain.  I'm guessing that whatever added "sweetness" there might be would be due to Maillard reactions, not dextrins.

9114
Zymurgy / Re: Pilsner Urquell triple decoction
« on: July 11, 2011, 11:50:34 AM »
Tim, what is it about decoctions that brings out dextrins?

9115
Yeast and Fermentation / Re: Need a Substitute Yeast
« on: July 11, 2011, 09:39:59 AM »
OK, you win.... ;D
Awesome!  What do I win? ;D

A week long visit from me.....oh, waidaminnit, that's what the loser gets!  ;)

9116
Ingredients / Re: Malt running low.....
« on: July 11, 2011, 09:39:20 AM »
Tom, I think BSG carries it.

9117
General Homebrew Discussion / Re: Chlorine removal
« on: July 11, 2011, 09:32:41 AM »
Yep, campden also removes chlorine. Or you can draw your water the day before and let it sit overnight to remove chlorine.

9118
Yeast and Fermentation / Re: Need a Substitute Yeast
« on: July 11, 2011, 08:45:52 AM »
But in terms of short hand description, "o-fest with kolsch yeast" gives you a better idea of the flavor than "malty beer with kolsch yeast", don't you think?

Actually, no I don't think so...at least it doesn't work for me.  YMMV.
That's fine.  You're just probably not thinking about it the same way I am.  If you were, you'd agree with me  ;) ;D

Saying it is an o-fest with kolsch yeast tells me what kind of malt to expect - Vienna and probably some Munich character, no caramel or roast.

Just saying malty can mean a lot of things, so you've got to describe it further if you want me to be able to imagine what it tastes like.

OK, you win.... ;D

9119
Ingredients / Re: Malt running low.....
« on: July 11, 2011, 08:44:14 AM »
I just tapped a German pils made with Best pils malt.  As I was drinking one yesterday I was thinking what a great malt character it had.

9120
Yeast and Fermentation / Re: Need a Substitute Yeast
« on: July 10, 2011, 02:14:35 PM »
But in terms of short hand description, "o-fest with kolsch yeast" gives you a better idea of the flavor than "malty beer with kolsch yeast", don't you think? 

Actually, no I don't think so...at least it doesn't work for me.  YMMV.

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