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Messages - denny

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9196
Yeast and Fermentation / Re: Sugar and yeast nutrient
« on: August 01, 2012, 10:24:24 AM »
Don't we hate it all when Denny's experiences don't line up with the theory  ;)

Kai

I know I do...then I've got to figure out what's wrong with the damn theory!  ;)

Seriously, though, even though I post experiences that differ from theory I try to encourage people to try things and decide for themselves.  In the case of adding sugar to the fermenter, the few times I tried it in a standardized recipe I really didn't see different results than adding it to the kettle.  But I'm always ready to admit that I screwed something up, so I'll try it again.  Just like decoctions...just becasue I haven't found much if any difference by doing them, I still do decoctions sometimes just to see if I missed something.

9197
Yeast and Fermentation / Re: Sugar and yeast nutrient
« on: August 01, 2012, 09:19:53 AM »

Denny, I have really had some nice results with the method, fwiw. Does seem to attenuate a little further (and I get 90% on my tripel adding all sugar - 20% - to the boil). I think it is a tool that can be used, and if you do have trouble with attenuation it is something you may try, especially with sugar additions over 20%.

As far as nutrients go, I add Wyeast nutrient to every batch I make. Seems to speed fermentation and cut down on sulphur compounds.

I have to admit I only tried it maybe 3 times becasue I didn't see enough gain to make it worth the additional hassle.  Maybe I'll try it again the next time I make my standard tripel recipe just to see if I missed something.  But I'm so damn lazy!

I use the Wyeast nutrient in every batch, too.

9198
Yeast and Fermentation / Re: Sugar and yeast nutrient
« on: August 01, 2012, 09:16:40 AM »
I like to add the sugar once fermentation is well underway. I just reserve 1L or so from the batch, then add that later once I've boiled the sugar in it. It does three things: lowers the size of starter I need, reduces stress on the yeast, and slows total fermentation time. A slower ferment is a colder ferment. Colder ferment means fewer off-flavors.

I've seen this method suggested for helping to lower the FG in stronger beers where the yeast become sluggish, but I haven't tried it. Does it work?

My experience is that it doesn't work any better than just adding the sugar to the kettle.

9199
The Pub / Re: Hi there
« on: August 01, 2012, 09:02:26 AM »
Welcome back to time wasting!

9200
The Pub / Re: I want to toast to Euge's father
« on: August 01, 2012, 08:55:01 AM »
My condolences, Euge.

9201
All Grain Brewing / Re: Question about decoction mashing
« on: August 01, 2012, 08:52:34 AM »
... lets just say the last time I made one it was missing that malty component that I taste in German Dunkels. ...

How old was the beer when you tasted it?

I have found that a significant part of that deep "malty" flavor we get from doppelbocks and other dark beers has more to do with age than mashing.

Kai

Look who's back!  Good to hear from you, Kai.

9202
All Grain Brewing / Re: Question about decoction mashing
« on: July 31, 2012, 01:19:54 PM »
I wonder what kind of difference you'd find in a single vs triple decoction experiment.  I just don't have the patience to do it.
For more maltiness you could as some melanoiden malt in also.

I agree with you, so I'll probably never know!

9203
Yeast and Fermentation / Re: Sugar and yeast nutrient
« on: July 31, 2012, 01:18:58 PM »
I like to add the sugar once fermentation is well underway. I just reserve 1L or so from the batch, then add that later once I've boiled the sugar in it. It does three things: lowers the size of starter I need, reduces stress on the yeast, and slows total fermentation time. A slower ferment is a colder ferment. Colder ferment means fewer off-flavors.

I know there are a lot of people who do what you do, but I've never found an advantage to it when I tried it.

9205
Ingredients / Re: Are 30 minute hops worth it?
« on: July 31, 2012, 01:15:41 PM »
I have been doin my Cream Ale with no hops in the boil. All go in at flameout with a long whirlpool. Of course I am doing it wrong and there should be no bitterness acording to some.

Works for Pelican, huh?

Inspired by Kiwanda Cream Ale for sure!

I'm not much of a cream ale fan, but I love that one.

9206
Equipment and Software / Re: Immersion chiller question
« on: July 31, 2012, 09:05:58 AM »

Running slow will minimize the water used.
Running fast will minimize the time. Read my post.

Since water is cheap, I choose to minimize my time.

BTW - the water pump in you car pumps more fluid at higher RPM's, which along with the increased ram air flow through the radiator, keeps your engine from having a thermal incident. Which is a good thing.

+1 to Jeff!

9207
All Grain Brewing / Re: Question about decoction mashing
« on: July 31, 2012, 09:02:28 AM »
I'm using 8.5 lbs Munich, .125 lb Carafa III, and Wyeast 2206.  I really want to experience a decoction mash and maybe I should ease into it with a single decoction.  I need to try things for myself to see if they are worth while.

FWIW, the experiment I did found that a single decoction had little to no affect on beer flavor.

9208
Ingredients / Re: Are 30 minute hops worth it?
« on: July 31, 2012, 08:59:43 AM »
I have been doin my Cream Ale with no hops in the boil. All go in at flameout with a long whirlpool. Of course I am doing it wrong and there should be no bitterness acording to some.

Works for Pelican, huh?

9209
Ingredients / Re: Are 30 minute hops worth it?
« on: July 31, 2012, 08:57:51 AM »
Any of you guys ever read the "Roving Brewer" articles by Eric Watson on the Beer Tools website?
He has some pretty different views on hopping as well as yeast. I'd be interested in your comments about what he writes on both issues, but for this thread at least about hopping. He sez never FWH. Whadya think?

Well, he says FWH is detrimental to head retention, but he doesn't explain why that would be.  And I haven't found that to be the case in my beers.

I think you've just saved me time it would take to read the rest of his stuff.

9210
Yeast and Fermentation / Re: Temperature fluctuations - Bad or OK?
« on: July 31, 2012, 08:56:09 AM »
I'd say 68* is too high for 3711. If you love fusels though, go nuts.
Really? I did a French saison a couple months ago with 3711 and let it rise to about 78. I am really happy with the result.

Letting it rise to finish is fine, but you want to start in the low-mid 60s IMO.

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