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Messages - denny

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9316
All Grain Brewing / Re: is vorlauf necessary?
« on: January 07, 2012, 02:01:46 PM »
But if you yourself could detect no difference in the two batches, would you still vorlauf? ;)

I have a "belt and suspenders" kinda personality sometimes, so yeah, I probably still would.  Every once in a while I get more "stuff" coming out than I anticipated and there's no way for me to tell when that will happen.  Since it's quick and easy, I/d rather do it than wish that I would have done it.  OTOH, if I was one of the guys I read about who vorlauf several gal. I'd probably reconsider that.

9317
All Grain Brewing / Re: is vorlauf necessary?
« on: January 07, 2012, 12:32:39 PM »
I think it's more of a case that the "conventional homebrew wisdom" of years past was based on what homebrewers observed commercial brewers doing.  Rather than questioning whether those lessons were valid, older homebrew books simply related the conventional wisdom.  I know that's what it seemed like with the books I started reading 14 years ago.  As more people start homebrewing and communicating via forums like this, that wisdom gets questioned, the questions get tested, and the info passed along.  Some of that wisdom is valid for what we do and some isn't.  With this issue, you could do back to back batches, vorlauf one but not the other, and do a blind tasting of the results.  I'll be waiting for your conclusions!  ;)

9318
Ingredients / Re: Comments on Summit Hops?
« on: January 07, 2012, 09:29:16 AM »
That's interesting Marc since I almost never ferment above 65F.  Maybe that's why I don't get the onion in my own brews.

9319
Commercial Beer Reviews / Atomium Grand Cru
« on: January 07, 2012, 09:25:35 AM »
Recently ran across a beer I'd never seen before, Atomium Premier Grand Cru http://atomiumbeerusa.com .  I loved it.  The yeast character reminded me a bit of Ardennes yeast, but not quite as tart.  It's made with Barley, spelt, maize, wheat, buckwheat and rye as well as Curacao orange zest and coriander.  Spalt and Saaz hops.  I highly recommend giving it a try if you run across it.

9320
All Grain Brewing / Re: is vorlauf necessary?
« on: January 07, 2012, 09:18:49 AM »
I pretty much agree with both of you.  There certainly doesn't look like much "stuff" in the portion I vorlauf, and I suspect that it would have minimal, if any, impact if I didn't.  OTOH, it's so fast and easy that I'll probably continue to do it "just in case".

9321
Ingredients / Re: Hops Direct...Imported Pellets...Fresh?
« on: January 06, 2012, 03:06:21 PM »
Yeah, this is the best time of year to order Euro hops.

9322
General Homebrew Discussion / Re: A few newbie questions
« on: January 06, 2012, 12:31:49 PM »
Keep in mind that fermentation creates heat which can raise your fermentation temp 5-10 degrees F.  If at all possible, you'll make the best beer by keeping the beer temp (not the room temp) in the mid 60s, definitely no higher than 70.

9323
General Homebrew Discussion / Re: A few newbie questions
« on: January 06, 2012, 12:08:15 PM »
You will get much better results this way than just sprinkling the package on top of the wort.

Euge, I gotta disagree.  In any "normal" beer (under say 1.085) I get equal results either way.  I say skip the rehydration.

9324
General Homebrew Discussion / Re: A few newbie questions
« on: January 06, 2012, 12:06:37 PM »
The instructions actually say to keep it under 160F. Kit came from Listermann in Cincinnati, so I'm hoping they know their stuff and have a high enough turnover that everything's good.

Another question (I keep coming up with these...)
The instructions do say to dump the dry yeast (I only got one packet...) directly on the cooled wort.  Should I follow these, or am I better off rehydrating the yeast first?  

Dan Listermann knows his stuff and has been putting out kits for a long time.  His direction s should be good.

He's correct about not rehydrating the yeast.  It's just not needed.  The reason he says not to is that so many of his customers were rehydrating at too high a temp and killing the yeast that he discovered it's easier to just not do it.  Based on his experience, as well as my own and that of many others, I say skip it.

9325
Ingredients / Re: Comments on Summit Hops?
« on: January 06, 2012, 11:44:23 AM »
I've gotten the garlic/onion from Green Flash, but never from anything I've brewed with Summit, including Grifffin Spit.

9326
Ingredients / Re: Comments on Summit Hops?
« on: January 06, 2012, 11:04:54 AM »
I absolutely love Summits.  If you look in the recipe wiki there a recipe called Griffin Spit that uses all Summit late hopping.   It's one of my all time favorite IPAs.  Although Summit can have the onion/garlic aspect to it, I have never had it fail to age out and leave behind a wonderful tangerine aroma.  Give 'em a try!

The ones at the club meeting that I get the onion/garlic from are usually the Griffin Spit.  How long before the flavor ages out?  Might have to revisist those hops someday.

Geez, Jeff, you're taxing this old brain!  In general, I'd have to say not too long since I hardly ever age an IPA.  Maybe a few weeks to a month or so?

9327
Other Fermentables / Re: Gonna do my first cider Saturday.
« on: January 06, 2012, 10:33:41 AM »
I often add some tannin to mine.  It seems like the sweeter the apple juice, the more insipid the cider.

9328
Ingredients / Re: Flaked Barley
« on: January 06, 2012, 10:32:18 AM »
I wouldn't mill it, I find milling flaked grains really gums up mills.  I would check with the shipper on exactly what kind of flaked barley you got, and then do either a cereal mash or mash as normal depending on the answer.

Let us know what you decide and how it works out.

I don't see why he'd need to do a cereal mash.  If the barley is flaked, it's already gelatinized the starches.

9329
Ingredients / Re: Comments on Summit Hops?
« on: January 06, 2012, 10:26:45 AM »
I absolutely love Summits.  If you look in the recipe wiki there a recipe called Griffin Spit that uses all Summit late hopping.   It's one of my all time favorite IPAs.  Although Summit can have the onion/garlic aspect to it, I have never had it fail to age out and leave behind a wonderful tangerine aroma.  Give 'em a try!

9330
Beer Recipes / Re: belgians for ageing
« on: January 06, 2012, 10:22:05 AM »
I think it would be better to go to the barrel post ferment.

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