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Messages - denny

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9556
4 1/2 hrs from flame on to cleaned up.No hassle.

Likewise for me and my cooler system.  There are a lot of ways to brew and people choose what works best for them.  For me, BIAB isn't a viable option.

9557
I think BIAB is a viable technique for smaller batches.  For 5 gal. or larger, it's more hassle than it's worth IMO.  To each their own...

9558
General Homebrew Discussion / Re: Westy in the US!
« on: November 19, 2011, 10:01:44 AM »

Thanks

Here ya go...

7.5lbs Dingemans Pils
7.5lbs Dingemans pale
16oz. dark candi syrup
0.7oz Northern Brewer 7.0%AA @ 60min
0.9oz Hall. Hersbrucker 4.8%AA @ 45min
1.0oz Fuggle 4.5%AA @ 30min
WY3787
Matched the Westvleteren water profile
Sacch rest @ 148F for 90min.
OG 1.080
FG 1.012

9559
Yeast and Fermentation / Re: When is a starter done?
« on: November 19, 2011, 09:49:23 AM »
Meant boil the wort down another gallon and pitch the entire starter.  Will raise the OG from 1.073 to 1.080, but it is a Chimay....

Well, I guess that's one solution.  I don't like putting that much starter wort into my beers.

9560
An easy way to get into all grain without all the elitist 3v gear!
Just my 2cw
Lylo

When did a cooler with a toilet hose become "elitist"?

9561
Yeast and Fermentation / Re: When is a starter done?
« on: November 19, 2011, 09:39:15 AM »
Wow.  Yeah, I do not make a lot of high gravity beers.  In that case, I should definitely boil it down and pitch it all, no?

I'm not sure I understand the "boil it all" part....you're not gonna reboil the starter, are you?

If it was me, I'd put off brewing until the yeast is ready.  My philosophy is that if the yeast isn't ready, you're no more ready to brew than if you  didn't have malt or hops.

9562
All Grain Brewing / Re: decoction mash
« on: November 19, 2011, 09:37:02 AM »
Do you all agree?  Does it really make a difference? 

I very much agree.

9563
Beer Recipes / Re: Munich Dunkel Question
« on: November 19, 2011, 09:32:05 AM »
Glad you dropped the CaraMunich.  A dunkel should be an example of a very malty beer that isn't sweet.

9564
Yeast and Fermentation / Re: When is a starter done?
« on: November 19, 2011, 09:30:28 AM »
Dumb question, but back to the title.  If there are CO2 bubbles still coming up, is it safe to assume the starter is not fermented out yet?

Not necessarily...it only shows you have CO2 coming out of solution for some reason.  But given the size of your starter and the short time it's been working, it could very well still be fermenting.  FWIW, I would have given that starter at least 5 days.

9565
General Homebrew Discussion / Re: Westy in the US!
« on: November 18, 2011, 01:16:39 PM »
I had a Westvleteren 12 a while back and I loved it. I haven't Googled it yet, but has anyone here had any luck cloning it?

Yeah, a friend came up with a recipe that I've brewed a few time.  Just pils malt and candy syrup for color and fermentability.

Do you happen to have the full recipe?

I'll try to dig it up in the next couple days.

9566
General Homebrew Discussion / Re: Westy in the US!
« on: November 18, 2011, 11:17:48 AM »
I had a Westvleteren 12 a while back and I loved it. I haven't Googled it yet, but has anyone here had any luck cloning it?

Yeah, a friend came up with a recipe that I've brewed a few time.  Just pils malt and candy syrup for color and fermentability.

9567
Equipment and Software / Re: pickup tube
« on: November 17, 2011, 03:07:02 PM »
I had a similar fitting on one of my kettles and I tapped it out, added a close nipple, and was able to screw on a pickup tube using a compression fitting.

9568
General Homebrew Discussion / Re: Westy in the US!
« on: November 17, 2011, 01:56:10 PM »
It is a letdown, which is not surprising.

It is very good and I'm glad to have had it, but it is not nearly as orgasmic as the hype would suggest.

Glad to hear I'm not the only one with that opinion.

9569
Either way though, at $140+ per device, I'm not going to be buying any.  That's a lot of malt!

That's the way I think of it, too.  No matter how cool it is, I don't need it $140 worth.

9570
Ingredients / Re: Wild rice question
« on: November 16, 2011, 10:26:14 AM »
Gotcha!  Thanks for the explanation.

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