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Messages - denny

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9676
The Pub / Re: Oh that Google
« on: February 04, 2013, 09:26:09 PM »
It's strange that the first result is Deschutes though... Isn't Google in California? It isn't the top search either: http://www.google.com/trends/explore#q=brewery

IIRC, Google has a large server farm in eastern OR, not too far from Bend where Deschutes is.

9677
All Grain Brewing / First Wort Hopping question
« on: February 04, 2013, 05:33:37 PM »
I use FWH in most of my beers, from APA/AIPA to pils and even tripels.

It gives me a nice hop flavor and adds a bit of smooth bitterness.  I start by deciding how much hop flavor I want, then adding the appropriate amount of FWH....usually 1-2 oz.  I count the bitterness from them as a 20 min. addition.  After having some beers analyzed, that seems like a pretty accurate guess.  Then I add enough hops at 60 to get the bitterness I'm going for.

Curious.  Beersmith II counts FWH as giving more bitterness units than a 60 minute addition.  .75 of bravo at 60 gives me 37.9 IBUs, .75 of bravo at FWH gives me 41.7.  Any ideas?

My own lab analysis showed that FWH beers measured about 10% more IBU.  But generally we taste beer, not measure it!  In a blind tasting, FWH beers were generally found to taste less bitter despite the increased measured IBU.

And that brings up a point about Beersmith and all other brewing software.....they're tools to help you brew the way you want to brew, not instructions on how to brew.  Don't automatically assume that any defaults are correct for you and your system.  For example, Promash comes set to default to evaporation as a %.  But the writer of it says you should reset that to gal./hr.

9678
Truthfully, I suggest you just skip doing the test.  I know of too may people who get false readings from it and it really doesn't tell you if you have full conversion.

9679
All Grain Brewing / First Wort Hopping question
« on: February 03, 2013, 11:27:15 PM »
I use FWH in most of my beers, from APA/AIPA to pils and even tripels.

It gives me a nice hop flavor and adds a bit of smooth bitterness.  I start by deciding how much hop flavor I want, then adding the appropriate amount of FWH....usually 1-2 oz.  I count the bitterness from them as a 20 min. addition.  After having some beers analyzed, that seems like a pretty accurate guess.  Then I add enough hops at 60 to get the bitterness I'm going for.

Damn, no way to edit posts with TapaTalk.....

I put them in the kettle before I start my initial runoff and they stay in through the boil.  Since I batch sparge, it's about 15 min. from the time I start the mash runoff til the time I finish the sparge runoff and light the burner.

9680
All Grain Brewing / First Wort Hopping question
« on: February 03, 2013, 11:24:59 PM »
I use FWH in most of my beers, from APA/AIPA to pils and even tripels.

It gives me a nice hop flavor and adds a bit of smooth bitterness.  I start by deciding how much hop flavor I want, then adding the appropriate amount of FWH....usually 1-2 oz.  I count the bitterness from them as a 20 min. addition.  After having some beers analyzed, that seems like a pretty accurate guess.  Then I add enough hops at 60 to get the bitterness I'm going for.

9681
All Grain Brewing / First Wort Hopping question
« on: February 03, 2013, 11:22:39 PM »
I use FWH in most of my beers, from APA/AIPA to pils and even tripels. 

9682
The Pub / Just checkin' in.
« on: February 03, 2013, 02:51:49 PM »
Good to hear from ya, Barry.  Take care of yourself.

9683
All Things Food / Re: Mozzarella
« on: February 02, 2013, 08:56:28 PM »
I have to admit, the coffee roasting is what has my interest. My LHBS is not into that, yet.

A good friend down the road is a killer homebrewer who also makes cheese and sausage and roasts coffee, has a vineyard and makes large amounts of wine and raises sheep.  His wife spins the wool.  I feel SO inadequate!

9684
All Grain Brewing / Re: My First Batch Sparge
« on: February 02, 2013, 08:25:47 PM »
Welcome to the religion!  ;)  If you can fit all the sparge water in at once you can save yourself some effort.

9685
All Grain Brewing / Re: protein rest
« on: February 02, 2013, 06:51:08 PM »
I was reading brewing lager beer book. Noonan says about infusion mashing: "Beers that will be served very cold may show a protein haze if malf or more than 1.6 percent nitrogen (10 percent protein) wit a soluble nitrogen ratio less than 40 percent is mashed without a protein rest".

Im using rarh base malt with 12.13 total malt protein and a soluble nitrogen ratio of 46...do i have to perform a protein rest?

Absolutely not.  It could even be detrimental to the beer.  In general, a protein rest is seldom necessary.  Noonan wrote that book a long timer ago, and it was aimed at commercial brewers.  Ingredients and techniques have changed a lot since then.

9686
All Things Food / Re: Mozzarella
« on: February 02, 2013, 06:48:38 PM »
The LHBS has added cheese making kits and supplies. The wife is looking at those each time. Mozzarella is quick and easy, and fresh is great on pizza. She has the pizza thing down now, and fresh Mozzarella is the next step.

Nice pics. I might just show those to her.

Yeah, my LHBS has both cheese making and coffee roasting equipment.  I just close my eyes when I walk by the display.

9687
All Things Food / Re: Mozzarella
« on: February 02, 2013, 05:27:00 PM »
This is on my list of things to do. I love fresh Mozzarella!

Yeah, I'd love to get into cheesemaking.  I'm a cheeseaholic, though, and I hate to think what I'd look like with cheese AND beer around all the time!

9688
Kegging and Bottling / Re: cornelius vs firestone
« on: February 02, 2013, 05:23:43 PM »
If you're thinking about switching posts, Mike Dixon has some excellent info about thread sizes here...

http://www.ipass.net/mpdixon/KegThreadSizes.htm

9689
All Grain Brewing / Re: beer changes flavor
« on: February 02, 2013, 05:19:22 PM »
Can you describe the flavors you're tasting?

9690
Beer Recipes / Doppelbock recipes
« on: February 02, 2013, 03:50:21 AM »
What OG am I shooting for, Ron?

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