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Messages - denny

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9256
Beer Recipes / recommend an oktoberfest yeast
« on: February 21, 2013, 02:02:43 PM »
since we are on the oktoberfest - i have a water chemistry question. using the munich water profile inbru n water, i need about 300ppm of bicarb. my well water is plenty high in bicarb, but also has too much sodium at 114ppm. therefore, i must use distilled water and add my minerals.

too bump my bicarb up, am I adding calcium carb? when i add the amount of calcium carb necessary to get bicarb ppm right, my PH shoots up - requiring lactic acid to drop the PH in range. however the lactic acid addition also drops the bicarb. how do i manage this..should i be adding acid malt to manage the ph and skip the lactic acid addition so i can just use moderate amount of calcium carb to hit the desired bicarb ppm? 

for magnesium, what product should i be using..i only see magnesium flakes out there for sale..is this what i use?

Acid malt is just malt sprayed with lactic acid, so that's not going to help with the bicarb. don't know the answer to this though

magnesium, use epsom salts.

epsom salts - same calculation (1 for 1 substitute) used in bru n water for the magnesium addition?

I don't remember cause I never bother with Magnesium, but I THINK it's set up to use Epsom Salts as the magnesium addition yes.

If you use Epsom you need to account for the sodium it adds, too.

9257
Beer Recipes / recommend an oktoberfest yeast
« on: February 21, 2013, 02:01:57 PM »
since we are on the oktoberfest - i have a water chemistry question. using the munich water profile inbru n water, i need about 300ppm of bicarb. my well water is plenty high in bicarb, but also has too much sodium at 114ppm. therefore, i must use distilled water and add my minerals.

too bump my bicarb up, am I adding calcium carb? when i add the amount of calcium carb necessary to get bicarb ppm right, my PH shoots up - requiring lactic acid to drop the PH in range. however the lactic acid addition also drops the bicarb. how do i manage this..should i be adding acid malt to manage the ph and skip the lactic acid addition so i can just use moderate amount of calcium carb to hit the desired bicarb ppm? 

for magnesium, what product should i be using..i only see magnesium flakes out there for sale..is this what i use?

I think it's unlikely you need to add Mg.  The grain should supply plenty, but I'll leave it to smarter people to confirm that.  Also, you might consider using the color/flavor profiles rather than a city profile. 

9258
Beer Recipes / recommend an oktoberfest yeast
« on: February 21, 2013, 01:07:51 PM »
For malty lagers I use W206. (Wyeast 2206, maybe White Labs 830?)

Edit: According to Kris England's chart it's WLP820.

wyeast 2206 - any issues with burning up the diacetyl ? they even list it as high producer of D.

just curious

2206 is my go to lager yeast because I not only love the malty flavor it gives, but I have never gotten diacetyl from it.  I think it's the most reliable, well behaved lager yeast I've used.

you ferment on the low end of the 46-58F range...46-48F?

Yep.  My aim is to keep it below 50.

9259
Ingredients / Polenta
« on: February 21, 2013, 01:06:50 PM »
Does anyone brew with cornstarch instead?  Shouldn't it be the same?  I believe it gelatinizes at mash temperatures.  I have heard from one person who loves using it.

I used cornstarch once just to see if I could.  Worked fine, but it really doesn't have any flavor, unlike grits or polenta.

9260
Beer Recipes / recommend an oktoberfest yeast
« on: February 21, 2013, 01:03:43 PM »
For malty lagers I use W206. (Wyeast 2206, maybe White Labs 830?)

Edit: According to Kris England's chart it's WLP820.

wyeast 2206 - any issues with burning up the diacetyl ? they even list it as high producer of D.

just curious

2206 is my go to lager yeast because I not only love the malty flavor it gives, but I have never gotten diacetyl from it.  I think it's the most reliable, well behaved lager yeast I've used.

9262
General Homebrew Discussion / Re: AHA Membership
« on: February 20, 2013, 02:17:28 PM »
i just joined....looking forward to being a member..thanks to Denny for referring me.

You won't regret it, man.  Besides the perks you get, you help support the hobby and the AHA's efforts to make homebrewing legal in every state and keep craft beer available.

9263
General Homebrew Discussion / Re: Magic Hat #9 Clone
« on: February 20, 2013, 01:32:12 PM »
You are dead to me....;)

huh???

Just funnin' ya...I really hate that beer.  Of course, there's no reason your tastes should necessarily be like mine.  Glad ya enjoy it!

9264
General Homebrew Discussion / Re: Magic Hat #9 Clone
« on: February 20, 2013, 01:27:39 PM »
You are dead to me....;)

9265
General Homebrew Discussion / Re: Wlp802 went fast
« on: February 20, 2013, 01:24:37 PM »
Denny- i think perhaps you never needed the d-rest anyway...correct? i ask because everything i have been told or read, says you need some yeast activty to clean up D if its present (the reason for performing d-rest at about 75%)...if you wait until its done, and you do have D, is it going to clean it up?

IME. yeah, it does clean up as long as it's still in primary.  Warming it up makes the yeast active enough to consume the d.  That said, I think you got good advice from Sean and Jeff.

9266
General Homebrew Discussion / Re: Wlp802 went fast
« on: February 20, 2013, 01:09:27 PM »
just wondering if waiting another day or two fermenting at 50-51F is better than pulling it now for d-rest, just in case it does end up at under 1.010.....any suggestions would be greatly appreciated!!! thanks

I'd let it go.  Yeast cleans up diacetyl, so the more it ferments the more it should reduce the d.  FWIW, I pretty much always let it ferment to my expected FG, then do a d rest if needed.  It seldom is.

ETA:  having seen Sean and Jeff's comments, do what they say!

9267
General Homebrew Discussion / Re: Wlp802 went fast
« on: February 20, 2013, 10:22:29 AM »
i will have to experiment with lower pitching temps and compare.

Yeah, you should.  I found that my lagers turned out better when I started pitching a bit below fermentation temp and letting it rise to the temp intended.  Give it a try and compare the results to what you're doing now.

9268
Beer Recipes / Re: Bourbon Barrel Porter
« on: February 20, 2013, 10:20:01 AM »
Having made a lot of beer with bourbon in it, and not being a bourbon freak, all I can say is get a decent, but not expensive or over the top, bourbon.  You want the flavor to be integrated, out shout bourbon at you.  IMO, if you can tell what brand of bourbon you used, you used too much.

9269
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 20, 2013, 10:11:43 AM »
denny- this is the beer cleaned up diacetyl with dry yeast a few weeks ago with you awesome tip!

Ken, I love it when a plan works!

9270
Equipment and Software / Re: Going 1BBL, how do I setup beersmith Equipment
« on: February 20, 2013, 10:10:09 AM »
In your equipment profile, you can set your hop utilization factor.  IIRC the factor for 20 gal is 110%, 1BBL volumes and above is 125% but I brew 10gal so what the heck do I know?

Boy, that sounds kinda weird.  I usually see hop utilization numbers in the 20% range.

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