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Messages - denny

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9196
Yeast and Fermentation / Stir Plate...Magnet strength
« on: May 16, 2012, 09:06:43 PM »
If the bar doesn't get thrown from the bare stir plate, then it shouldn't get thrown when in the jar, at least not due to speed.  That's what I'm thinking at this point.

Maybe, but I couldn't say for sure.  Have you tried a slower speed?  Get the same result?


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9197
Beer Recipes / Opinions on new IPA recipe?
« on: May 16, 2012, 07:51:50 PM »
The story about the original batch of the DFH 60 min. IPA was that they used an old electric football game to continuously shake the hops into the kettle.


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9198
Beer Recipes / Re: Lagunitas Censored hop substitutions
« on: May 16, 2012, 07:36:20 PM »
I definitely don't think it will taste like crap...probably pretty good.  But IMO Summit isn't a lot like Cascade/Centennial so it'll be different.  If that's OK, go for it!

9199
Yeast and Fermentation / Stir Plate...Magnet strength
« on: May 16, 2012, 07:08:22 PM »
Could be.  I've got a couple gal. glass jugs that work fine and one that does't work at all, due to the differences in the bottoms.  But I can throw the stir bar on any of them by going too fast.


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9200
All Grain Brewing / Additional Boil for 70/-
« on: May 16, 2012, 06:44:23 PM »
Yep, that's what it means.


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9201
Beer Recipes / Lagunitas Censored hop substitutions
« on: May 16, 2012, 06:43:16 PM »
How close do you want to be?  If real close, Summit won't sub.  If not so close, you got it.


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9202
Yeast and Fermentation / Stir Plate...Magnet strength
« on: May 16, 2012, 06:22:09 PM »
Sounds like maybe you're running it too fast.  Have you tried slowing it down?


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9203
Yeast and Fermentation / Party Partigyle weekend
« on: May 16, 2012, 02:55:31 PM »

I want to do a Partigyle next week doing 2 mashes. A Wee Heavy (or 80 schilling) with the first runnings and a Two Penny with the sparge. I have a WLP005 second generation OG 1.061 cake from 5 gallons of ESB I racked today. I was thinking about putting the cake in my new 5 liter erlenmeyer with some 1.080 wort a couple days before brew day. The yeast seems clean and healthy and has produced 2 very fine ales. But what should I use for the lesser gravity Two Penny? Do a seperate 1.040 starter? Or is it OK to "downpitch"?

Yeow, a 1.080 wort to start yeast is a very bad idea IMO.  You want to keep it at 1.040 or under.  To your second question, it's fine to pitch from a higher to a lower gravity as long as the first one isn't too high.


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9204
Events / Re: pre conference events
« on: May 16, 2012, 12:17:12 PM »
The seminar schedule should be on the website by the end of next week.

9205
Going Pro / Re: 7bbl system cost?
« on: May 16, 2012, 12:00:50 PM »
Based on what I'm hearing, there may not be much to store!  Many varieties have been contracted out so there's no availability for them at all.  And short supplies of many other varieties will drive prices up.

9206
General Homebrew Discussion / Re: So good, yet, so bad...
« on: May 16, 2012, 11:55:41 AM »
Cool.  I'm going to file this under "Things Not To Worry About."

I'd call it "Something to keep in mind but not go crazy over"!

9207
All Grain Brewing / Re: Water adjustment to step infusion mash
« on: May 16, 2012, 11:54:32 AM »
Excellent info, Martin!  That's kinda how I do it, but your advice to look at the difference between the 2 water amounts is great.

9208
General Homebrew Discussion / Re: Utilization from spruce tips
« on: May 16, 2012, 11:21:59 AM »
I really prefer beer flavored beer.
I can picture a bitter or pilsner lover saying the same about your rye IPA. :)

Possibly, but I think that's more of a question of style preference than beer flavoring....of course, I would think that!

9209
Going Pro / Re: 7bbl system cost?
« on: May 16, 2012, 11:20:32 AM »
I still think you have reversed cause and effect, but like you say, we'll see.

9210
All Grain Brewing / Re: Water adjustment to step infusion mash
« on: May 16, 2012, 11:19:04 AM »
I dunno if I'm "more educated", but when I do something like that I look at what the water profile, especially pH, will be like either way.  Obviously, for flavor the most important consideration is to get all the salts in there one way or the other.  But I look at what using only part of them in the initial mash will do to the pH and what the pH might go to if I add the infusion water without treatment. 

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