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 ... 611 612 [613] 614 615 ... 1179
All Grain Brewing / Re: My First Batch Sparge
« on: February 17, 2013, 10:13:58 AM »
Check with Denny but I don't think there are problems with not hitting a mash out.  I suspect things will be smoother at about 170F but you will stop the enzymes anyway with the boil.  It will take longer to boil if you sparge cool

A mashout really doesn't matter in batch sparging, and unless you hold a temp of 170 for 20 min. or more you aren't really doing one.  I usually use sparge water around 185-190F so that I can be sure I've gotten complete gelatinization and conversion, not for a mashout.

Yeast and Fermentation / Re: Manufacturer Attenuation Figures
« on: February 17, 2013, 10:10:13 AM »
Do yeast manufacturers post actual attenuation or apparent attenuation figures for yeast strains on their websites?  Neither the Wyeast FAQ's page nor quick searches on Google and the AHA forum gave me the answer.

Well, actually kinda neither.  The figures that manufacturers publish are simply a way of comparing on strain to another using a standardized wort.  They may or may not be an indication of the attenuation you can expect.  That's dependent on things like recipe and techniques.

General Homebrew Discussion / Re: My water profile
« on: February 16, 2013, 02:50:03 PM »
Way to go, Ken!

Ingredients / Re: Czech malt
« on: February 16, 2013, 09:12:37 AM »
I think I'll order a bag of the pils to check out.  It's a club bulk order so it'll take a couple months to get it and by that time it'll be too warm for me to brew lagers here.  I'll stash it til next winter, so it'll be a while before I know.

Ingredients / Re: Czech malt
« on: February 15, 2013, 05:27:53 PM »
Denny, malt from Prostejov Malting is sold thru MCMS. They started to offer it in the fall for the first time. I have never tried it but they have been in business for some time. It is in Moravia region of Czech Republic.

You buy it and let me know. :)

I just may do that, Leos!

Ingredients / Czech malt
« on: February 15, 2013, 05:02:17 PM »
I have an opportunity to buy Czech pils and Munich from Prostejov Malting.  Anybody ever heard of them or used their malt?

Kegging and Bottling / Re: Beer Labels?
« on: February 15, 2013, 04:07:48 PM »
Google images and MS Word or Publisher.

Same here

Yeast and Fermentation / Re: Long fermentation - is it time to bottle?
« on: February 15, 2013, 01:55:07 PM »
A bubbling airlock doesn't necessarily mean continued fermentation.  It simply means that CO2 is coming out if solution.  Taking a gravity reading is never out of place.

The Pub / Re: Pub blather
« on: February 15, 2013, 12:03:20 PM »
Belated best wishes to you Denny. Hope you were able to "NOT" work for a change.

Thanks, Diane.  Fortunately, we've been in a work slump (although today is 14 hours!) so I had time for cooking and drinking.  Probably should have dome a bit less of both!

The Pub / Re: Pub blather
« on: February 15, 2013, 11:24:18 AM »
Could be a chance for eagle soup; not saying it is right but he isn't going anywhere either... (J/K)

The above statement is authorized because it is my B-Day and beer.

Rectum, damn near killed 'em!

Don't judge!!!!!

Happy Birthday!  Mine was yesterday.

I would also think this is an astringent issue - what is your sparging/vorlauf/run-off process like?

And more important...pH

Brewing Denny's BVIP.  Been a while since I've brewed this one.  Don't know why, everyone seems to like it a lot.  Where the heck is Drew, anyway?

I don't know why, either!  ;)  Drew's busy on a book.

No brewing this weekend, but I'll be doing a doppelbock sometime next week and a Rye IPA a few days later.  Just depends on when the yeast is ready.

General Homebrew Discussion / Refactometer
« on: February 15, 2013, 09:42:21 AM »
My difference was always exceptional - like 8 points off or so. And I use the conversion as well. Not sure why it never worked for me.

Lately my refractometer has been giving me screwy reading on pre fermentation readings as well so I just use my hydrometer now for everything.

Same here.  I have 2 refractometers and they read different from each other and both are different than my hydrometer.  I've gone back to hydrometer for everything.

this may sound dumb, but you aren't looking at it through your glasses are you?  I've compared at least 3-4 refractos to mine (at club brews and such) and they've always been close, usually off due to calibration.

Both with and without, makes no difference.

Ingredients / Re: Floor Malted Pilz thoughts
« on: February 14, 2013, 11:44:58 AM »
I have used the Weyermann Bohemian Pils and the Floor Malted Bohemian Pils, along with the standard Weyermann Pils. I think the malt variety is the big differrence, the floor malting adds a little more flavor, but not much.

Jeff, you bring up something I've always been curious about...what is it about floor malting that makes a difference?  Why would that add more flavor?  Any idea?
As I understand it, there is more variation in the kernels, leading to a broader flavor. Other than that I don't have any data to share.

Hey, that's a better guess than anything else I've heard!

Pages: 1 ... 611 612 [613] 614 615 ... 1179