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Messages - denny

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9856
Yeast and Fermentation / Re: S-189 Dry Lager Yeast from Fermentis
« on: July 23, 2012, 03:01:11 PM »
I just got a hold of some of the S-189! Thank you Boulder! Hopefully it survived the heat...

So what I'm getting from this that it rarely produces diacetyl? And, would this be good for an Octoberfest? I'm gonna try and squeeze one in hope it isn't too late!

I can't recall ever getting diacetyl from it...no guarantee for you, of course.  It works great for maltier styles like Ofest.

9857
All Grain Brewing / Re: Does it matter?
« on: July 23, 2012, 02:57:00 PM »
I was wondering if you are adding grain to hot water (or hot water to grain) will the all that hot water initially coming in contact with a small amount of grain be denatured? or is the amount trivial?

Not on;ly is it a trivial amount, it takes time to denature enzymes.  It doesn't happen instantly.

9858
All Grain Brewing / Re: Skimming foam
« on: July 23, 2012, 02:53:39 PM »
I used to skim until I started using FWH regularly.  That makes it hard to skim!  In terms of beer quality, I didn't find a difference.

9859
Beer Recipes / Re: Dark Fig Saison
« on: July 23, 2012, 08:34:12 AM »
I've mentioned this before....a great way to use figs is to wait til fermentation is done.  Then caramelize the fogs in a super red hot wok and deglaze with some of the beer.  Put all of that in a secondary fermenter and rack the beer onto it.  Let it go a couple weeks.

9860
General Homebrew Discussion / Re: Toasting hops...
« on: July 22, 2012, 12:33:07 PM »
Charlie also wrote about it in Zymurgy if you want to check the article index.

9861
I sent out beer to some of the guys on this forum, and the feedback I've received has been really enlightening. I've decided I have no ability to objectively evaluate small changes in my technique. I think I'm cool and smart, with a good palate, but it turns out I'm not capable at all to discern subtle differences in the beer I make. Other homebrewers also think they're cool and smart with a good palate, so I'm really starting to doubt the veracity of some of their claims regarding subtle differences.



Too few people take this objective viewpoint.  That's why I started doing blind group tasting years ago and why I so frequently question people who say that certain things make a definite difference in their beers.

Like decocting lagers, right?  I think that was one of your taste tests...Didn't some in the group actually prefer single infused over decocted lagers?

Yep.  and if you add together those who preferred the non decocted beers and those who had no preference, it was more than preferred the decocted beers.

9862
Beer Recipes / Re: Dark Ale - My first recipe
« on: July 22, 2012, 10:27:17 AM »
I THINK it is because dry is slightly more fermentable than even golden light liquid. but I could be totally off base on that. I like dry, can't really pin down why, except perhaps that I feel it stays fresher longer so when I have a mason jar full in the cupboard for a few months to makes starters with it is still good.

Theoretically, there should be no difference in fermentability.  It's becasue dry stays fresher longer than liquid, which can easily get oxidized and stale.

9863
I sent out beer to some of the guys on this forum, and the feedback I've received has been really enlightening. I've decided I have no ability to objectively evaluate small changes in my technique. I think I'm cool and smart, with a good palate, but it turns out I'm not capable at all to discern subtle differences in the beer I make. Other homebrewers also think they're cool and smart with a good palate, so I'm really starting to doubt the veracity of some of their claims regarding subtle differences.



Too few people take this objective viewpoint.  That's why I started doing blind group tasting years ago and why I so frequently question people who say that certain things make a definite difference in their beers.

9864
How long does it usually take for the presentations to get uploaded on the AHAconference.org site? I'm really interested in that Neva Parker presentation.

Kate had hoped to have them up this week.  Since that didn't happen, I'd guess they'll be there soon.

9865
General Homebrew Discussion / Re: 5.2 PH Mash Stabilizer??
« on: July 20, 2012, 11:53:01 AM »
Not only did it not control pH for me, it gave my beer a weird(er) taste.  Is that Bob you're talking about, Jim?  You should know better than to listen to him.

Of course, it was Bob!  Ha!  I know he's a salesman first.  I'd just never heard of a "one size fits all" mash treatment.  Give me some credit, man. ;)

I do....I really doubted that you took him seriously.  If you wanna try the stuff, I have most of a container that I'll never use that you can have....

9866
Beer Recipes / Re: Recipe help please
« on: July 20, 2012, 11:00:11 AM »
I'm gearing up to brew sometime next week.  I think I'll use some Summit to verify my impressions.  Maybe even do Griffin Spit.

9867
Beer Recipes / Re: Recipe help please
« on: July 20, 2012, 10:28:27 AM »
Just as a matter of interest, what comm'l beers are readily available that use Summit hops? I'd like to try a couple.

The one I always think of is Green Flash IPA.  I've definitely gotten onion/garlic notes from that, as well as the tangerine.

9868
It sounds like underpitching-for-more-esters is one of those "zombie" ideas. No matter how many times people kill it, it just keeps coming back.

If you believe any number of brewing scientists, you are absolutely correct.

9869
Beer Recipes / Re: Recipe help please
« on: July 20, 2012, 09:51:42 AM »
Maybe he put his feet in it....

I've heard rumors that the character is crop dependent.  That certainly doesn't do us much good since you have to know if you're buying from a good crop.

9870
Beer Recipes / Re: Recipe help please
« on: July 20, 2012, 09:00:01 AM »
Ya know, I keep hearing about how bad Summit hops are and the onion/garlic thing, and I've even tasted it in some beers.  But I get a great tangerine flavor and aroma from them.  Maybe I got a good batch.....

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