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Messages - denny

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General Homebrew Discussion / JIB free
« on: April 17, 2013, 01:57:57 AM »
The Journal of the Institute of Brewing is free online for the time being....

Equipment and Software / Thermometers - Calibration
« on: April 15, 2013, 06:31:38 PM »
I don't know about you guys, but I don't mash at either freezing or boiling temps.  I calibrate my brewing thermo at about 150F using a certified lab thermo.

Going Pro / Arsenic in beer caused by filtration
« on: April 14, 2013, 08:39:04 PM »

Similar to the arsenic in apple juice craziness that hit the media a while back, beer is now getting its arsenic inspection.

Mehmet Coelhan, a researcher at the Technical University of Munich, reported that nearly 360 beers tested in Germany had some trace amounts of arsenic. And while
arsenic is a natural substance that seems to pop up in water and apple juice, a few of those beers were found to have more than 25 parts per billion of arsenic. The standard for drinking water in the States? Ten parts per billion.

NPR reports that the source of arsenic seems to be the filtering process, which uses diatomaceous earth that contains iron and other metals. "The levels shouldn't be alarming, because it's the kind of thing you see in dust or air," Roger Boulton, a professor at University of California, Davis, told NPR.

The same filtration process, NPR notes, is also used for wine, and while there seems to be no taste appeal for filtering wine or beer, there is definite visual appeal in a clear, cold brew, or a crisp glass of white wine.

There aren't many other options for filtration, NPR notes, as other methods affect the taste of the brews and wines more so than diatomaceous earth. And while this means maybe we should all try some cloudy brews, let's note that the same arsenic scare occured with apple juice, to no avail. While studies found 10 percent of apple juice to contain more arsenic than drinking water standards, the FDA claimed that "a risk to public health does not exist for apple juice. Unlike drinking water, the levels routinely found in apple juice are either not detectable or occur at very low levels."

General Homebrew Discussion / Re: Begian Dark vs Quad
« on: April 14, 2013, 04:26:30 PM »
My way of thinking of it that a quad is a BDSA, but a BDSA is not necessarily a quad.

General Homebrew Discussion / A few ideas for better beer.
« on: April 14, 2013, 12:53:59 AM »
I just don't see a glass carboy holding heat

You might be surprised.  Put a fermometer strip on the carboy to check it and you'll know for sure.
I fail to see how a fermometer strip on the outside will tell you an accurate temperature. Go to a single pane window in your house put one on the inside, by this logic will tell you the outside temp accurately, as would putting one outside on the window would tell you how warm it is inside. Logic fails on this totally. If I'm wrong, please explain the fault of my logic.

All I can tell you is that it does work.  I've put a thermometer in the fermenter and compared it to the strip.  Always within a degree or so.  The fault in your logic is reality.  :)

General Homebrew Discussion / Re: A few ideas for better beer.
« on: April 13, 2013, 06:44:18 PM »
You mean check my assumptions with quantifiable data? I don't know...but you may be on to something

Yeah, I's crazy, it's radical....but it just might work!  ;)

General Homebrew Discussion / Re: A few ideas for better beer.
« on: April 13, 2013, 04:58:21 PM »
I just don't see a glass carboy holding heat

You might be surprised.  Put a fermometer strip on the carboy to check it and you'll know for sure.

General Homebrew Discussion / Re: Brewing Attire
« on: April 13, 2013, 04:56:55 PM »
Would a tricorn work with a kilt?

"Freedom is temporary unless you are also Brave!" - Patriot

It would be a great look....;)

Yeast and Fermentation / Slow Fermentation
« on: April 13, 2013, 04:02:01 AM »
Thank you very much for your time and response, now I am a little more at ease.

Happy Times and Good Brews


Yeast and Fermentation / Slow Fermentation
« on: April 13, 2013, 03:21:14 AM »
Is what I mean is that I put timer on my airlock to see how often it was moving, which was around every 30-45 seconds.  With the few extract batches that I have done I was able to see a rapid and a noticeable fermentation process happening.  I am just not seeing this happen with this 1 gallon batch.

First of all, airlock bubbles aren't really a good indicator.  Second, there's no reason one fermentation should look like a totally different one.  Thirdly, this is a one gal. batch.  There's not much food there for the yeast.  It's entirely possible that you missed the bulk of fermentation and it's just winding down.

Yeast and Fermentation / Slow Fermentation
« on: April 13, 2013, 01:14:49 AM »
Explain what you mean by "slow fermentation".

Beer Travel / Re: 2 Nights in San Diego
« on: April 12, 2013, 05:59:08 PM »
Check out Hess Brewing. They're making a lot of headlines. Just got awarded San Diego's best Brewery in some contest I read about. The brewer (Nate) from Rogue's Eugene location was headhunted to build their new brewery (30bbl I believe) They started with a Nano and are reported to be doing good things. They've got a pretty entertaining blog on their Nano start up that goes back to the beginning if you're curious about them.

Paul, if you go there and see Nate, tell him I said to get a haircut!  ;)

Beer Recipes / Re: Doppelbock recipes
« on: April 11, 2013, 09:11:19 PM »
I like Denny's recipe, too.  Especially since he eschewed the dark munich malt that most doppelbock recipes call for.

I just never had much luck with dark munich.  The last doppelbock I brewed was with all dark munich, and it has a weird vegetal character to it

Depends on what you call dark Munich, chumley.  Mine was 10L, which  lot of people call dark.

Yeast and Fermentation / First State Microbe
« on: April 11, 2013, 07:28:47 PM »
I think I posted about this a month ago.

All Grain Brewing / stuck fermentation
« on: April 11, 2013, 04:36:03 AM »
so I used 10 lbs flaked white 6 lbs of flaked red wheat 5 lbs 2 -row and 3 lbs of other flavors. I did a 90 minute mash at 150 with a 170 sparge. og was 1.078 and I pitched two tubes wlp320 amer. hefe yeast. I pitched a second starter of wlp320. have not checked reading since I pitched the starter two weeks ago. is this a moot point and because of my grain bill it is all non fermentables left? thanx for your help

Best case, 2 row can convert about twice its own weight IIRC.  You're well beyond that, so it might very well be your problem.  If you had used wheat malt you'd be OK.

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