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Messages - denny

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9316
All Grain Brewing / Base malt recommendation for Belgian brews
« on: January 04, 2013, 07:22:27 PM »
I use Best and Weyermann. I like both equally well. I'm on a Best kick now, mostly because the price is right.

I thought I detected a little "grassiness" the last couple times I used Weyermann.  I might have been imagining it.

9317
Zymurgy / 13 Years of Zymurgy Now Online!
« on: January 04, 2013, 07:20:49 PM »
I know the staff is back, but it's a weekend now.  Contact the AHA next week and someone will straighten it out.

9319
All Grain Brewing / Re: Base malt recommendation for Belgian brews
« on: January 04, 2013, 03:10:47 PM »
Castle is good.  I've tried it, MFB, Weyermann, Durst, and Best (maybe another one or 2).  For my tastes, best beat everything else.

Best is what I use for everything - even my IPA!

What can I say...Best is best!

9320
All Grain Brewing / Re: Base malt recommendation for Belgian brews
« on: January 04, 2013, 02:56:51 PM »
So my new grain mill is en route, and now I obviously need to buy a sack of grain to go with it :)

I plan on brewing a lot of Belgian styles this year, so I was thinking of getting a sack of Castle Pils. Anyone have any differing suggestions?

Castle is good.  I've tried it, MFB, Weyermann, Durst, and Best (maybe another one or 2).  For my tastes, best beat everything else.

9321
The Pub / PC help - dern wifi won't work
« on: January 03, 2013, 10:26:44 AM »
Shouldn't be the router since I am surfing now on my iPad on the same router. That said, I have restarted the router several times today.

That doesn't matter.  I think the first thing you should do is shut down both your router and PC and wait a few minutes.  Then reboot the router, a minute later the PC.  That will force a resync.  A cheap and easy test before you do anything radical.

9322
All Grain Brewing / astringency
« on: January 02, 2013, 02:46:55 PM »
Will partially covering my kettle to reduce boil-off rate adversely impact the whole DMS/SMM thing? (not sure I have those acronyms correct!)

A study I read years back said that as long as it's 15% open you'll be OK.

9323
Ingredients / Styrian Goldings substitution
« on: January 02, 2013, 02:30:31 PM »
I don't like Fuggles or Willamette, so I used Glacier the last time I needed Styrian Goldings.  I think it made a nice substitution.

Jeff, you can join the Fuggle hater club that Gary Glass and I are starting.

9324
All Grain Brewing / astringency
« on: January 02, 2013, 02:29:11 PM »
:o  That boiloff rate is insane! 

I like your theory....  what typical boil-off rates are you guys getting? Or to put it another way, how much liquid are you guys starting with, to end up with 10.5 or 11 gals into the fermenter?  Obviously not 16gals...

I boil off about 1.5 gal./hr.

9325
Ingredients / Styrian Goldings substitution
« on: January 02, 2013, 12:18:25 PM »
Yes, Fuggles is basically the same.  Willamette is very close, also.

9326
Ingredients / Too much lactic acid?
« on: January 02, 2013, 12:16:02 PM »
Is there any particular reason you all are using lactic acid over phosphoric?

Because I've got lactic and not phosphoric.  I didn't really think there would be any taste impact from that amount, but I thought I'd ask.

9327
Ingredients / Too much lactic acid?
« on: January 02, 2013, 12:14:27 PM »
So, it sounds like you have about 100 ppm alkalinity and 5 gal of sparging water?  Adding the acid to the sparging water is a good idea in that it helps reduce that tannin extraction potential and it reduces the pH of the wort in the kettle slightly.  Both aspects could be an improvement if the sparging and wort pH have been too high in the past.  Its a small addition, it won't affect flavor and its good insurance.

Good guesses, Martin.  Those are almost exactly what my parameters are.

9328
Ingredients / Too much lactic acid?
« on: January 02, 2013, 12:12:34 PM »

I thought that the actual addition of any type of acid to a German lager was against the reinheitsghebot? I thought that is why they used acid malt???

Do pragmatist beatniks follow the R-hgbot?  Other than the hocus pocus, lactic acid should be the same.

In a word, NO!

9329
Ingredients / Re: Too much lactic acid?
« on: January 01, 2013, 03:25:55 PM »
If that's what Bru'n water tells you to do, it's probably correct. Double-check for operator error on the spreadsheet, but it's always within +/-0.1 pH when I check with my meter.

Yeah, that's what it says.  I'm not as concerned about the pH as the taste threshold.  Is that enough to taste in a 5.5 gal. batch if that's what I need to hit my pH? 

9330
Ingredients / Re: Too much lactic acid?
« on: January 01, 2013, 03:24:39 PM »
Getting ready to brew a German pils.  Looks like as part of my water adjustment I need to add 2.6 ml of lactic acid to the mash and 1.3 ml. to the sparge.  Doesn't seem excessive to me, but I wanted to get opinions.
Do you check your mash pH?  I would add conservatively and check it.

I usually just add what Bru'nwater tells me and check it afterward.

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