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Messages - denny

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9211
All Grain Brewing / My First Batch Sparge
« on: February 11, 2013, 09:19:18 AM »
So are most of you batch spargers adding your water at higher temps than 168?

Yeah.  I'm never under 190.

9212
Yeast and Fermentation / Open air fermentation
« on: February 11, 2013, 09:15:55 AM »
If you're not going for wild yeast fermentation, what is the advantage for open fermentation besides maybe top-cropping yeast?

Supposedly it effects the flavor of the beer.  I've tried it a couple times, but didn't really notice any difference, but YMMV.

9213
Beer Recipes / Just Kinda Happened
« on: February 10, 2013, 04:42:44 PM »
Batch sparging is so wonderfully easy. 83% every time on a double batch sparge.

What do you get with only one sparge?  I get 83-85% with one.

9214
Beer Recipes / Just Kinda Happened
« on: February 10, 2013, 03:16:47 PM »
I predict you will have an incredible beer.

No way...it's got Fuggles!  ;)

And Denny, you would be proud.  Batch sparge #2 and I may be leaning away from my homemade sparge arm.  It was really nice to sparge indoors when it's 20F outside!

Dave

Good on ya, Dave!

9215
Beer Recipes / Just Kinda Happened
« on: February 10, 2013, 02:13:43 PM »
I predict you will have an incredible beer.

No way...it's got Fuggles!  ;)

9216
+ 1 for everything Dave mentions, excepting that runoff time is the next most important variable after crush.  Those two factors are what I feel are the most important for efficiency.

Unless you're batch sparging, in which case runoff speed makes no difference.

Dave, I found that my efficiency went up 2-3 points on a consistent basis when I increased my mash ratio from 1.33 qt./lb. to 1.65-75.

9217
All Grain Brewing / Need Some Serious Help
« on: February 09, 2013, 09:28:47 PM »
Yeah, that's how I understand it, although I think I saw something recently that suggested there were some minerals in RO water.  I could be mistaken about that.

9218
General Homebrew Discussion / Conference pointers
« on: February 09, 2013, 04:25:37 PM »
Crispy told me at a conference once that he sampled every beer at club night.  He used a very, very small glass.

I will say that these days I'm betting that would be an impossible task unless one was using a nano glass. I'm not even sure you could get around the taps in the time for club night.

Don't you recall Crispy's nano mug?  Can't be more than an oz.

9219
General Homebrew Discussion / Re: Sanitizer in the Fermenter
« on: February 09, 2013, 03:36:29 PM »
What sanitizer were you using?  I'd bet that you got such a small amount in there you'll be fine.

9220
All Grain Brewing / Re: Need Some Serious Help
« on: February 09, 2013, 03:34:30 PM »
I'm betting it's your water.  If you want to continue using your tap water, get an analysis for www.wardlab.com .  Or use distilled/RO water.  Either way, also get Bru'nwater https://sites.google.com/site/brunwater/ and start adjusting your water.  400 ppm hardness sounds like a bad thing.

9221
Kegging and Bottling / Re: morebeer reconditioned corny kegs
« on: February 09, 2013, 01:12:44 PM »
Have you contacted them about replacing it?  Doesn't do you much good immediately, but at least you could avoid a total loss.

9222
FWIW, here's the quote from the mash profile section of the help...you decide.....

"The light body profiles mash at a lower temperature resulting in higher enzyme activity and a cleaner lighter overall profile.  Full body profiles mash at a higher temperature resulting in less enzymatic activity and more unfermentable sugars in the finished beer - providing a fuller body to the finished beer."

9223
Just read this in Beer Smith under mash profiles help.

Boy, I kinda hope you misunderstood what Beersmith is saying.  Otherwise Brad needs to do some rewriting.

9224
General Homebrew Discussion / Re: Conference pointers
« on: February 09, 2013, 09:46:09 AM »
Monitor your drinking. I was mostly a drunk fool for my first conference, less so for my second one and never really drunk for my third one. There is a lot of great beer, if you aren't completely enjoying a beer then just dump it (but not in front of the brewer). Drink as much water as you do beer. Also tell people to only give  you short pours. I make a point of only drinking 2oz or so of a beer unless it is absolutely fantastic. During my first conference there were a couple of guys that were absolutely hammered 30 minutes into club night (frat boy hammered), don't be that guy. Plus, the more you monitor your alcohol intake the easier it will be to wake up for the talks. You learn a lot of great stuff from the talks as well as have some great beer at them. The conference is awesome and you are going to have a great time.

WISE WORDS!  I was "that guy" at my first conference, too.  Fortunately (?), health issues have forced me to really cut back on my drinking.  I don't start til noon now and try to limit myself to less than 3 pints total over the course of the day.  Not saying that anyone else should follow that policy, but I do think that to a degree less is more.

9225
I just took a gravity sample on a 10 day old IPA.  After I got my reading I put it in a PET bottle with a carbonator cap, hit it with 30 psi and stuck it in the freezer.  In an hour I'll have a cold, carbed sample to taste.

When you do this Denny, do you only fill the bottle half way?

I put about 16 oz. in a 20 oz. bottle.

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