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Messages - denny

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9841
Events / Re: when will NHC 2012 presentations be available for download?
« on: August 08, 2012, 09:26:56 AM »
Hopefully, very soon.  They had intended to have them up last week.  I emailed Kate yesterday to ask about them, but haven't heard back yet.

9842
Beer Recipes / Re: Late Oktoberfest...steam as a starter?
« on: August 08, 2012, 09:25:48 AM »
There is a state yeast reach where they crowd each other out

Could you explain a bit more, please?  I can't recall ever hearing that before.

Dr. Tom, what say you?

9843
Ingredients / Re: What type of yeast should I get?
« on: August 08, 2012, 09:21:31 AM »
OT:  Sean, every time I see that pic of you with the hat I crack up!

9844
All Grain Brewing / Re: Shift in thought regarding optimal mash pH
« on: August 08, 2012, 09:19:24 AM »
From what I have read, all the breweries take their readings at room temp in the lab.

Dave

Sierra Nevada did when I was there.

9845
Ingredients / Re: Canned blackberries / gravity?
« on: August 07, 2012, 12:40:18 PM »
Can you provide me the link?  I scoured their site (evidently not) and couldn't find any info.   Also 12 brix, how much will that increase my OG?

https://www.fruitforbrewing.com/order

9846
Ingredients / Re: Canned blackberries / gravity?
« on: August 07, 2012, 12:04:09 PM »
On their website, it's listed as 12 brix.  I assume that's per can.

9847
Beer Recipes / Re: Late Oktoberfest...steam as a starter?
« on: August 07, 2012, 10:40:41 AM »
So the proprietor of my lhbs who is very knowledgeable on yeast says that if I top crop, I only would need a few tablespoons of yeast, no starter, no whole yeast cake...even for a lager.  His point was that cell count will be though the roof on yeast from the top, and even for a lager, using a whole yeast cake is too much, as the cells don't need to grow and actually start killing each other competitively.  Also said that pitching on the warmer side was ok/advisable since we are only a few short months away from October...

I don't agree with either of his statements.  Especially the "pitch warmer" and "yeast start killing each other".

9848
Questions about the forum? / Re: Is tapatalk up yet?
« on: August 07, 2012, 09:32:53 AM »
A website needs to license the TapaTalk software and install it on their site, I believe.

9849
Kegging and Bottling / Re: Hop Rocket Randall and Grassy Flavors
« on: August 07, 2012, 09:23:50 AM »
I don't own a Randall, but I've never had a Randall-hopped beer that was superior to the original. I find the affects to be overwhelmingly "grassy".

Maybe there's a technique to Randallize beer without this flavor, or maybe that's just the flavor you get...

I agree with your assessment.

9850
General Homebrew Discussion / Re: New iPhone Brewing App
« on: August 06, 2012, 02:44:39 PM »
I was using a 60qt Coleman Xtreme and it was filled halfway.  I didn't preheat but I brewed in the midday sun on a 100F day so maybe that is preheating enough.  I checked the temp with a fairly inexpensive bimetal thermometer, can't say it is right on but I've been using it.

I don't preheat either.  Some years back I decided that was a step I could skip so I figured out how I could adjust the thermal mass variable in Promash to account for it.  I calibrated my brewing thermonmeter against a certified lab thermo the day before I brewed so I'm pretty sure it was right on.

9851
All Grain Brewing / Re: Fauxpils results and discussion
« on: August 06, 2012, 02:42:55 PM »
I get similar efficiency with a no-sparge where I use all the water in the mash.

Lennie, do you mash really thin or do you mash at a "normal" ratio and then add water before you run off?
I mash thin, all the water is in the MLT the whole time.  Its generally a ratio of about 3.25qt/lb for a 1.050 range recipe and goes up for bigger grain bills (to compensate for the absorbed water).

I suppose it wouldn't matter if I mashed at 2qt/lb and added the water, if all thats going on is the extra buffering effect of the components in the wort.  I just like the idea of steeping in a more dilute solution, less chance of high concentrations of solutes inhibiting further solubilization.

Thanks.  I think I'm gonna start experimenting with this.

9852
Equipment and Software / Re: Fryer for boils
« on: August 06, 2012, 01:52:39 PM »
I thought the site I found said that only Fermcap S must be filtered, Fermcap AT does not. No real distinction on your link.
 
I only use it in starters, but that makes me wonder. Good old paying attention works for the kettle.

I had heard that also, so I bought some AT.  But I've come around to your way of thinking...I use a little for starters, but I'm back to using a spray bottle for the kettle.

9853
All Grain Brewing / Re: Fauxpils results and discussion
« on: August 06, 2012, 01:45:09 PM »
What was the equipment set up for this? How did he maintain temperature?

Damn, I wish I could remember more, but there was drinking involved!  All I can recall is that he had a very innovative little setup.  I'll try to find out when the info will get posted.

9854
Yeast and Fermentation / Re: What are you paying for your yeast?
« on: August 06, 2012, 01:41:01 PM »
with prices like this I'm surprised that there aren't more home brewers that maintain their own slants.

Kai

I did for several years, but finally decided it wasn't worth my time.

Why?  I don't want to spend the $ on the equipment to come up with the same conclusion.  Washing and reusing is working just fine.

Dave

It required a semi regular schedule of reslanting every few months.  As I've said many times, I'm basically lazy and I found it difficult to make time to do the maintenance that it took.  My main incentive was to make sure that I had CL50 around and once Wyeast started carrying it there really wasn't a big reason for me to continue.  Sure, it costs me some money now when I have to buy yeast, but it also frees up my time to do other stuff.

9855
All Grain Brewing / Re: Fauxpils results and discussion
« on: August 06, 2012, 12:33:02 PM »
I get similar efficiency with a no-sparge where I use all the water in the mash.

Lennie, do you mash really thin or do you mash at a "normal" ratio and then add water before you run off?

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