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Messages - denny

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9856
Ingredients / 6-row and rice - how much can I use?
« on: December 21, 2012, 03:29:57 AM »
NA 2 row is 140 Lintner now. You could use 50% adjunct and the mash would be at 70 Lintner, so it would convert.

Yep.  There's a lot of old, outdated, currently incorrect info still floating around about the supposedly greater diastatic power of 6 row.

9857
Ingredients / 6-row and rice - how much can I use?
« on: December 21, 2012, 01:19:29 AM »
Why 6 row?

9858
All Grain Brewing / Re: dark malts on sparging
« on: December 20, 2012, 06:36:18 PM »
George Fix started talking about cold steeping 15 years ago, based on info from Mary Ann Gruber, who was with with Briess at the time.  Here's some info from them from an old HBD...

http://hbd.org/clubs/cascade/public_html/brewing/index.html

9859
Equipment and Software / Rolling boil gathers no moss...?
« on: December 19, 2012, 07:24:50 PM »

There have to be DMS precursors (SMM) in order for DMS to be formed.  Those are driven off when the extract is produced.

I've wondered about this.  When I make a starter with DME and boil it for 10 minutes on the stove, why do I get hot break?  I figured that would have been taken care at the maltster as well.

You get hot break because there's proteins there.

9860
Equipment and Software / Rolling boil gathers no moss...?
« on: December 16, 2012, 09:24:50 PM »
Is DMS an issue with extract?

Don't think so.

As much as I hesitate to contradict someone with so much more experience than I... I think it is an issue.  It is created wherever heat is applied in each step: mash and boil.

Steve

There have to be DMS precursors (SMM) in order for DMS to be formed.  Those are driven off when the extract is produced.

9861
Kegging and Bottling / Re: corny keg bottom fell off
« on: December 16, 2012, 06:41:20 PM »
I've used Gorilla Glue for that.

9862
General Homebrew Discussion / Re: Hops
« on: December 16, 2012, 05:38:46 PM »
Hop plugs are whole hops that have been compressed.  Pellets are hops that have been ground up and run through a pelletizer.  IMO, no one form is necessarily better than another.  I tend to prefer pellets when I buy continental hops becasue they keep better.

9863
Equipment and Software / Re: Rolling boil gathers no moss...?
« on: December 16, 2012, 05:35:16 PM »
Is DMS an issue with extract?

Don't think so.

9864
Yeast and Fermentation / Re: S-189 Dry Lager Yeast from Fermentis
« on: December 16, 2012, 05:34:43 PM »
I'm not going to say anything bad about S-23, because it makes a fine beer if fermented cold (45-46F), but I am going to give S-189 a try based on this thread.  I have been using 34/70 and WLP 800 most recently with very good results.

Now to look for S-189....not everybody has it.

I fermented my S-23 beers in that range.  One of them was lagered for almost a year.  Still disgustingly fruity....

9865
The best beer I ever made is the next one....

9866
Beer Recipes / Belgian IPA Critique Please
« on: December 15, 2012, 09:47:55 PM »
I'd say need more hops.  IMO, 58 IBU isn't enough for an IPA of that OG.

Thanks for the input Denny, Do you think if I get up around 70 IBUs would be good and should I just bump up the bittering additions and I've got enough aroma or should I bump up everything across the board?

BTW, I've got your Bourbon Vanilla Porter conditioning in bottles right now. The pre-bottle sample tasted amazing! It's only been a week so I'm hoping to try a bottle around the New Year ;D

I don't see any 60 min. addition at all.  Unless I missed it, I'd add enough at 60 to get to around 70 IBU.

9867
All Grain Brewing / Water profile: Can someone just tell me what to do?
« on: December 15, 2012, 08:31:38 PM »
i bought a RO filter and just add salts as Gordon says on his book....but...just wondering at what time do i need to add in order to enhance salts addtions and flavor...i've been reading that some salts could precipitate before fermentation or just do nothing to alkalinity

It kinda depends on the purpose.  If you're adding salts for pH adjustment, they should go in the mash tun.  If they're for flavor, they can go. either in the mash or in the kettle.

9868
Yeast and Fermentation / Noob question #29
« on: December 15, 2012, 08:29:49 PM »
The purpose of a starter is to grow yeast and yeast grows better at room temps.  Between doing that and the size of the starter you need for lagers, you definitely want to decant.

9869
Beer Recipes / Belgian IPA Critique Please
« on: December 15, 2012, 06:01:12 PM »
I'd say need more hops.  IMO, 58 IBU isn't enough for an IPA of that OG.

9870
Beer Recipes / Belgian IPA Critique Please
« on: December 15, 2012, 06:00:01 PM »
My only comment would be the Belgian yeast. I have found that the hop profile in my IPA's tends to mask the flavors I would normally get from the yeast.  But otherwise, looks tasty. But it doesn't look like a real heavy hop profile, so maybe the yeast will shine through.

I've used 3522 to make a Belgian IPA many times.  It and the hops really complement each other.

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