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Messages - denny

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Beer Recipes / The Ghosts of Homebrewing past
« on: January 10, 2013, 04:46:48 PM »
You young 'uns don't know how good you've fot it!

All Grain Brewing / Re: Fly Sparging
« on: January 09, 2013, 05:38:51 PM »
Given their quality control, I can see how maximizing efficiency would be an advantage to a professional brewer in a professional brewery.  For the homebrewer, I've had numerous very experienced brewers tell me not to shoot for it as you run the risk of over sparging and extracting tannins.

To each their own, but I think comparing even a very experienced home brewer to Sierra Nevada is a major stretch......if we could all brew like Sierra Nevada, there would not be a Sierra Nevada.


Yeah, I agree with you...I seldom compare commercial operations to homebrewers.  But my point was that high efficiency doesn't necessarily cause problems.  My average efficiency runs about 85% and I sometimes get up into the 90s.  I don't get astringency from tannins because of it.  Taking advice from experienced brewers is a great thing, but you should always check it our for yourself.

Ingredients / Re: FRESH MILLED GRAIN
« on: January 09, 2013, 05:36:01 PM »
I disagree that it is a big problem. I think that as long as it is stored cool and sealed it can last for a couple months crushed with minimal loss of flavor. Probably even longer.

I agree a couple months is probably closer to correct, but I've noticed degradation in shorter times.  I had a bag of grain milled and ready to go when I had a heart attack and couldn't brew for a while.  I sealed it up in a plastic bag and kept it in a cool dark place, but 6 weeks later there was a noticeable difference from when it was fresh.

Yeast and Fermentation / Re: Stuck fermentation?
« on: January 09, 2013, 05:32:58 PM »
Good catch! Thank you.

A refractometer.

The first time I've used it :-)

Seems I am good to rack then?

Is there a calculator that I may refer to so that I may compensate for the alcohol in the liquid and still get a reasonably accurate reading?

Cheers! (literally, now ;-)

All Grain Brewing / Re: Fly Sparging
« on: January 09, 2013, 04:44:15 PM »
From the forum and reading I found that over 85% was not particularly a good thing. 

You might want to let Sierra Nevada know.  They aim for, and achieve, nearly 100% efficiency.

Equipment and Software / Re: Filtering Coffee Grounds
« on: January 09, 2013, 04:35:23 PM »
When I add coffee to a fermenter, I use coarsely cracked beans in a bag.  Yeah, I know that doesn't help now, but maybe next time.

Ingredients / Re: FRESH MILLED GRAIN
« on: January 09, 2013, 04:24:23 PM »
Based on my experience, yes there will be a bit of lessening of flavor.  In addition, when you have a large bag of milled grain, the fines tend t sink to the bottom of the bag so you have to be sure to somehow mix it up before you use it.

Equipment and Software / Re: Philmill
« on: January 08, 2013, 09:28:32 PM »
Nix the Corona.  too fine of grind/crush.  I've got a Schmidling for over 10 yrs now.  very satisfied.

I've had a Schmidling for 15 years, co-owned with a friend.  I don't know how many thousands of lb. of grain we've put through it, but it still does as great a job as it did when it was new.

Ingredients / Re: Dry Hopping w/ Simcoe + Amarillo
« on: January 08, 2013, 07:51:15 PM »
Yep...I love the combo.

Ingredients / Re: To Hop Stand or not to Hop Stand?
« on: January 08, 2013, 05:07:41 PM »

blatz, I considered a 60 minute with something clean, but I don't want it to be too bitter (okay, I don't want it to be harsh). I would like something like Lagunitas DayTime, if either of you have had that.
My suggestion would be to first wort hop to 30 IBUs or less of a clean bittering hop. Then do your late/flame out additions. Hop stands are awesome. I believe Stone does this sort of thing for most all their beers, and most of us know how awesome those are.

What utilization or 'minute mark' - if you will, do you use to calculate the IBUs from FWHing?

BTW, thank you guys so much for the encouragement!  ;D

I count FWH as a 20 min. addition for bittering purposes.

Ingredients / Re: rogue farm dare and risk malts
« on: January 07, 2013, 09:43:11 PM »
Ya know, John told me but it went in one ear and out the other.  IIRC, nothing real special.  Just their own names for standard malts.

Equipment and Software / Re: best bottling equipment
« on: January 06, 2013, 09:10:41 PM »
I do something similar, but simpler.  I push a piece of tubing long enough to reach the bottom of a bottle in a #2 one hole stopper.  Put the top end of the tubing in a tap and seat the stopper in a bottle.  Open the tap.  The bottle will fill about 1/3 f the way before pressure builds up and the flow stops.  At that point, use your thumb to very slightly crack the stopper.  The flow will begin again and you can control; the flow rate with your thumb on the stopper.  When the bottle is full, seat the stopper and close the tap.  I get virtually no foam doing it this way.

Equipment and Software / Re: Removing keg lube?
« on: January 05, 2013, 05:33:44 PM »
Very interesting to me...So, the guys who like the "rocking" method of carbing fear not they their brew will be sloshing against keg lube.

Not a bit.

Questions about the forum? / Re: Child board for sour/wild fermentation?
« on: January 05, 2013, 05:16:19 PM »
The consensus among the mods seems to be to give it a try.  We''l make a final decision soon.

All Grain Brewing / Base malt recommendation for Belgian brews
« on: January 05, 2013, 02:22:27 AM »
I use Best and Weyermann. I like both equally well. I'm on a Best kick now, mostly because the price is right.

I thought I detected a little "grassiness" the last couple times I used Weyermann.  I might have been imagining it.

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