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Messages - denny

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9691
Yeast and Fermentation / Re: Sugar and yeast nutrient
« on: August 01, 2012, 09:16:40 AM »
I like to add the sugar once fermentation is well underway. I just reserve 1L or so from the batch, then add that later once I've boiled the sugar in it. It does three things: lowers the size of starter I need, reduces stress on the yeast, and slows total fermentation time. A slower ferment is a colder ferment. Colder ferment means fewer off-flavors.

I've seen this method suggested for helping to lower the FG in stronger beers where the yeast become sluggish, but I haven't tried it. Does it work?

My experience is that it doesn't work any better than just adding the sugar to the kettle.

9692
The Pub / Re: Hi there
« on: August 01, 2012, 09:02:26 AM »
Welcome back to time wasting!

9693
The Pub / Re: I want to toast to Euge's father
« on: August 01, 2012, 08:55:01 AM »
My condolences, Euge.

9694
All Grain Brewing / Re: Question about decoction mashing
« on: August 01, 2012, 08:52:34 AM »
... lets just say the last time I made one it was missing that malty component that I taste in German Dunkels. ...

How old was the beer when you tasted it?

I have found that a significant part of that deep "malty" flavor we get from doppelbocks and other dark beers has more to do with age than mashing.

Kai

Look who's back!  Good to hear from you, Kai.

9695
All Grain Brewing / Re: Question about decoction mashing
« on: July 31, 2012, 01:19:54 PM »
I wonder what kind of difference you'd find in a single vs triple decoction experiment.  I just don't have the patience to do it.
For more maltiness you could as some melanoiden malt in also.

I agree with you, so I'll probably never know!

9696
Yeast and Fermentation / Re: Sugar and yeast nutrient
« on: July 31, 2012, 01:18:58 PM »
I like to add the sugar once fermentation is well underway. I just reserve 1L or so from the batch, then add that later once I've boiled the sugar in it. It does three things: lowers the size of starter I need, reduces stress on the yeast, and slows total fermentation time. A slower ferment is a colder ferment. Colder ferment means fewer off-flavors.

I know there are a lot of people who do what you do, but I've never found an advantage to it when I tried it.

9698
Ingredients / Re: Are 30 minute hops worth it?
« on: July 31, 2012, 01:15:41 PM »
I have been doin my Cream Ale with no hops in the boil. All go in at flameout with a long whirlpool. Of course I am doing it wrong and there should be no bitterness acording to some.

Works for Pelican, huh?

Inspired by Kiwanda Cream Ale for sure!

I'm not much of a cream ale fan, but I love that one.

9699
Equipment and Software / Re: Immersion chiller question
« on: July 31, 2012, 09:05:58 AM »

Running slow will minimize the water used.
Running fast will minimize the time. Read my post.

Since water is cheap, I choose to minimize my time.

BTW - the water pump in you car pumps more fluid at higher RPM's, which along with the increased ram air flow through the radiator, keeps your engine from having a thermal incident. Which is a good thing.

+1 to Jeff!

9700
All Grain Brewing / Re: Question about decoction mashing
« on: July 31, 2012, 09:02:28 AM »
I'm using 8.5 lbs Munich, .125 lb Carafa III, and Wyeast 2206.  I really want to experience a decoction mash and maybe I should ease into it with a single decoction.  I need to try things for myself to see if they are worth while.

FWIW, the experiment I did found that a single decoction had little to no affect on beer flavor.

9701
Ingredients / Re: Are 30 minute hops worth it?
« on: July 31, 2012, 08:59:43 AM »
I have been doin my Cream Ale with no hops in the boil. All go in at flameout with a long whirlpool. Of course I am doing it wrong and there should be no bitterness acording to some.

Works for Pelican, huh?

9702
Ingredients / Re: Are 30 minute hops worth it?
« on: July 31, 2012, 08:57:51 AM »
Any of you guys ever read the "Roving Brewer" articles by Eric Watson on the Beer Tools website?
He has some pretty different views on hopping as well as yeast. I'd be interested in your comments about what he writes on both issues, but for this thread at least about hopping. He sez never FWH. Whadya think?

Well, he says FWH is detrimental to head retention, but he doesn't explain why that would be.  And I haven't found that to be the case in my beers.

I think you've just saved me time it would take to read the rest of his stuff.

9703
Yeast and Fermentation / Re: Temperature fluctuations - Bad or OK?
« on: July 31, 2012, 08:56:09 AM »
I'd say 68* is too high for 3711. If you love fusels though, go nuts.
Really? I did a French saison a couple months ago with 3711 and let it rise to about 78. I am really happy with the result.

Letting it rise to finish is fine, but you want to start in the low-mid 60s IMO.

9704
General Homebrew Discussion / Re: Long week
« on: July 30, 2012, 02:49:30 PM »
What kind of discomfort was it?  I'm paranoid because heart disease runs in the family and I just turned 50.

For me it was an irregular heartbeat, racing heart, cold sweat, weakness, fighting to keep from losing consciousness.  I never experienced the crushing pain I hear about.

9705
General Homebrew Discussion / Re: Long week
« on: July 30, 2012, 08:55:41 AM »
Wow, man. glad you decided to stop and get it checked out!  I've had a couple cardiac incidents over the years and now I'm waiting to hear about some other issues.  Don't screw around with your health!

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