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Messages - denny

Pages: 1 ... 654 655 [656] 657 658 ... 1229
9826
Beer Recipes / Re: double IPA recipe help
« on: March 04, 2013, 08:09:16 PM »
I'd advise you to add at least a lb. of sugar to lighten up the body.

9827
Events / Re: NHC 2013 Entry Problems - Possible Solutions?
« on: March 04, 2013, 08:08:15 PM »
As a judge, why would anyone voluntarily give up a whole Saturday and/or Sunday, potentially drive a couple hundred miles, to judge a bunch of beers when he or she couldn't get their entries in before the cap kicked in?
I'm not sure why someone who felt this way would become a judge at all.

+ a billionty and eleven!  If you need quid pro quo to judge, maybe you should consider why you;re doing it.

9828
General Homebrew Discussion / 87% efficiency brew in a bag...possible?
« on: March 04, 2013, 04:00:06 PM »
You know, its interesting, I had originally heard when I first started extract brewing that squeezing the grain/muslin bag is a terrible idea...you should just let it drain.

Then I started BIAB'ing, and have been squeezing the bag like crazy (typically I will spin it around like I'm going to tie it, which extracts more liquid, then I also put it onto a canning rack above my kettle and apply pressure with the kettle lid).  I honestly can't perceive tannins.  I've recently heard that they are more of a result of low mash pH than applying pressure to the husk of the grain to extract liquid.  Makes sense I guess. 

Anyway, looking like I have a little more Kolsch than I planned for with a touch higher gravity.  One of those good problems I guess!

Cheers!

Tannins can result from a high mash pH, not low.

Denny, You are on it this morning... I am still not caffeinated enough to catch these things... :-\

Only one cup so far, but it was a big one!

9829
General Homebrew Discussion / 87% efficiency brew in a bag...possible?
« on: March 04, 2013, 03:59:31 PM »
Sounds like it's possible. The question is: is it a good idea to squeeze the grain bag to achieve it? I don't have much experience with biag, but i'd say you're extracting significant tannins. If this worked, we'd all have presses built into our mash tuns!

Some commercial breweries do use presses for the mash.  Can you explain why it would cause tannin extraction?

I guess it is something i learned in my early days of extract with specialty grain brewing: don't squeeze the bag. I just carried on and never questioned it. So why don't more homebrewers press out their spent grains?

Likely because they heard the same thing you did.

9830
Homebrew Clubs / Homebrew Club Running a Nano-Brewery
« on: March 04, 2013, 03:58:13 PM »
If your club has a relationship with a local brewery, you might be able to brew there.

Rogue's Issaquah Brewhouse has a small pilot system, one of my clubs brews on it occasionally and they put the beer on tap in the pub.  That is tax paid beer brewed on premises, just with different equipment, and would easily meet the requirements for any festival.

Our club had a similar arrangement with Rogue here that we're about to terminate.  It just didn't work out the way we anticipated.

9831
Yeast and Fermentation / silly yeast prop questions
« on: March 04, 2013, 03:55:27 PM »
Ever since I've started brewing I've heard that yeast can be used as a yeast nutrient.  But I've never heard why that works.  Tom?  Anybody?
Same principle as below.

www.youtube.com/watch?v=8Sp-VFBbjpE

:)

9832
General Homebrew Discussion / 87% efficiency brew in a bag...possible?
« on: March 04, 2013, 03:42:00 PM »
You know, its interesting, I had originally heard when I first started extract brewing that squeezing the grain/muslin bag is a terrible idea...you should just let it drain.

Then I started BIAB'ing, and have been squeezing the bag like crazy (typically I will spin it around like I'm going to tie it, which extracts more liquid, then I also put it onto a canning rack above my kettle and apply pressure with the kettle lid).  I honestly can't perceive tannins.  I've recently heard that they are more of a result of low mash pH than applying pressure to the husk of the grain to extract liquid.  Makes sense I guess. 

Anyway, looking like I have a little more Kolsch than I planned for with a touch higher gravity.  One of those good problems I guess!

Cheers!

Tannins can result from a high mash pH, not low. 

9833
General Homebrew Discussion / 87% efficiency brew in a bag...possible?
« on: March 04, 2013, 03:40:55 PM »
Sounds like it's possible. The question is: is it a good idea to squeeze the grain bag to achieve it? I don't have much experience with biag, but i'd say you're extracting significant tannins. If this worked, we'd all have presses built into our mash tuns!

Some commercial breweries do use presses for the mash.  Can you explain why it would cause tannin extraction?

9834
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 03, 2013, 09:01:31 PM »
That must be some pretty stiff foam to keep the beer in the glass when it's sideways like that!

9835
All Grain Brewing / Re: MY First All Grain Experience(Long)
« on: March 03, 2013, 05:24:49 PM »
Everything could have been avoided if you bought a blue cooler instead of red....... :D

Welcome to all grain! 

Dave

Yes, and blue coolers are awesome! It's proven that they maintain heat better and prevent stuck sparges from occurring!

AND you get 134% efficiency!  ;)

9836
Yeast and Fermentation / Re: High Gravity 1.095 situation
« on: March 02, 2013, 09:58:15 PM »
What yeast?
What temp?
Recipe/grain bill?
Mash temp?

At one week it is probably still slowly working, answers to the above would help with a course of action

All of the above plus RDWHAHB.

9837
Yeast and Fermentation / Re: silly yeast prop questions
« on: March 02, 2013, 06:20:10 PM »
Ever since I've started brewing I've heard that yeast can be used as a yeast nutrient.  But I've never heard why that works.  Tom?  Anybody?

9838
Ingredients / Re: Lipohop c-plus
« on: March 02, 2013, 06:11:00 PM »
Looking forward to hearing more about this!

9839
Going Pro / Re: Homebrew clubs
« on: March 01, 2013, 09:15:13 PM »

Yep.  That's what I was thinking too.  Maybe the biggest difference is I brew at least twice a week now.  Never did that much consistantly as a classic homebrewer.  And Brewing so often sure helps one get the process down to more of a sceince.  Which I know not everything thinks is a good thing.   

Yeah, that's what I was getting at.  If you had a separate setup for homebewing, I think you'd be OK.  But that would be kinda silly....

9840
Pricey firewood indeed.... I'm not sure you're going to be able to clean the wild bugs out of that barrel anymore.  I've had the same issues in plastic buckets.  Absolutely cannot be sanitized once they catch that bug.  Never again, though.  I ferment exclusively in glass now.

Last week, Matt Van Wyck, the head brewer at Oakshire here, gave a talk on barrels.  Oakshire makes some fantastic barrel beers.  He says that he doesn't do anything to clean barrels when he gets them because that can increase the risk of infection.  He also doesn't use them more than once for the same reason.

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