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Messages - denny

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All Grain Brewing / Re: Shift in thought regarding optimal mash pH
« on: September 05, 2012, 08:58:13 AM »
As a result many German breweries do some acidification in the mash and then more in the kettle.

I'm curious - How would a German brewer acidify a wort that's already in the kettle?   I was under the impression that spiking it directly with an acid would not be allowed according to the Reinheitsgebot.

Kai can likely speak to this more authoritatively, but I'm under the impression that most German breweries don't worry about the R'gebot.

Ingredients / Re: 2012 Czech hops harvest
« on: September 05, 2012, 08:48:20 AM »
Stan also said that Saaz=Tettnanger=Spalt=Lublin as far as DNA testing goes. Terroir is the difference.

yeah, that was a real shocker for me!

And BTW, Fuggles DOES taste like dirt!  ;)

Questions about the forum? / Re: Avatars
« on: September 05, 2012, 08:42:12 AM »
I'll check with IT but AFAIK there haven't been any changes lately.

Yeast and Fermentation / Re: Brewcraft Yeast Nutrient
« on: September 04, 2012, 12:45:58 PM »
I don't use that one.  That's about the same dosage rate as the Wyeast, though, so I'd use the same amount in a starter as you usually do.

Ingredients / Re: Hop Schedule
« on: September 04, 2012, 12:44:24 PM »
I was trying to get the most out of the CTZ, but that’s also why I posted to see others opinions and gain some more knowledge.

There's so little increase in hop utilization between 60 and 90 min. that I consider it negligible.

Re: Pinski's advice....if you do that, it will leave you without a 60 min, addition.  although I FWH a majority of the beers I do, I still use a 60 min, addition for bitterness.  For me, I don't get enough "sharp" bitterness with FWH only, especially in an IPA.  Here's what I'd do...

1oz Warrior FWH
1oz CTZ 60min
1oz Amarillo 10min
1oz Simcoe 5 min
1oz Citra 0min

Be sure to recalculate the IBU fpr the recipe to be sure you're getting the right amount for your IPA.

General Homebrew Discussion / Re: Buffalo Wild Wings and home brew
« on: September 04, 2012, 10:02:50 AM »
I am not a fan of the BN generalization that we are all ex-frat boys who can't help but think about boobs and beer all the time.

Well said...

All Grain Brewing / Re: Batch sparging a Mild - water:grain question
« on: September 04, 2012, 10:01:01 AM »
IMO., the only reason to do more than one sparge addition is if your cooler is too small to fit in all the water at once.

Graham, first of all getting equal volumes is desirable, but it's really not a big deal if your run offs are within maybe a gal. of each other.  In your situation, I'd either increase the ratio to 3l/lb. (wow, mixed units!) or just do a no sparge.

Ingredients / Re: Hop Schedule
« on: September 04, 2012, 09:58:35 AM »
Can you explain the reasoning behind using both a 60 and 90 min. addition?


This is your friend, read it, follow it, love it.

It has all your answers. No smoked malt. Definitely no peat malt, unless you want to see Tom cry.

Wow. What a beautifully simple recipe. I'll have to brew it some day, even if it's for no other reason than the recipe being so elegant.

Elegant and freakin' delicious!  Scott's experience and love of beer really come through in that recipe.

The Pub / Are you a beer snob?
« on: September 02, 2012, 01:49:39 PM »

All Things Food / Re: New Hottest Chile...Carolina Reaper?
« on: September 02, 2012, 11:49:58 AM »
Where's your sense of adventure?  ;D. That Douglah picture looked mild enough, no?

After spending yet another sleepless night due to heartburn, I'm thinking of retiring my sense of adventure.

Yeast and Fermentation / Re: Starter question...timing
« on: September 02, 2012, 11:49:03 AM »
My starters usually generate a pretty good layer of foam even with the stirplate going.

Do you use Fermcap in your starter?  I can't recall seeing any foam on the stirplate.

The Pub / Re: Glass Shape Affects Drinking Speed
« on: September 02, 2012, 10:13:51 AM »
OTOH, I am.  I usually look at a clock every time I take a sip.  My goal is to make 1 pint last an hour.

+1. A reasonable pace considering I drink mostly 7-8% beers...

Yep, same here.  Although the older I get, the lower the OG of the beers I make.  I actually made a pale ale the pother day that was only 1.054.  I've found that if I drink too much too fast, my heart starts racing and skipping beats.  It's unpleasant (and scary) enough to make me aware of pacing.

All Things Food / Re: New Hottest Chile...Carolina Reaper?
« on: September 02, 2012, 09:24:05 AM »
Call me crazy, but a pepper that comes with a warning just doesn't appeal to me.

Yeast and Fermentation / Re: Starter question...timing
« on: September 02, 2012, 09:22:12 AM »
I'd say maybe. 

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