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Messages - bboy9000

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121
Beer Recipes / Re: Belgian Golden Strong
« on: December 27, 2016, 08:10:25 AM »
 A single-infusion at 149F seems like a good idea to me.  Both alpha and beta enzymes are active and I read this is the temperature where LOX is  inactivated.  I've made great Belgian Golden Strong Ales at this temperature.

122
Beer Recipes / Re: Belgian Golden Strong
« on: December 26, 2016, 10:52:30 PM »
So yeah, the original recipe looks good.  I'd use the cheapest granulated sugar instead of syrup as the cheap stuff.  Never used Kazbek hops so I can't comment there but Saaz, EKG, Styrian Goldings or any noble hop would work.

123
Yeast and Fermentation / Re: EMERGENCY!!!
« on: December 25, 2016, 06:25:31 AM »
I agree with Jim.   Use foil on the new beer and leave the airlock on the older beer.

124
Yeast and Fermentation / Re: Wyeast January - March PCs
« on: December 23, 2016, 08:59:34 PM »
Shut the @$#% up Donny!

125
Yeast and Fermentation / Wyeast January - March PCs
« on: December 23, 2016, 09:16:55 AM »
I'm interested in what you would have picked.

1882 and 1768
1882 sounds similar 1469 except for the diacetyl.  Do you know the sources of 1882 and 1768?  I love 1462 and plan on doing a Timothy Taylor Landlord clone for session beer day but I'm open to trying a different yeast.  Edit: that is if one of them makes the cut of course.

126
Yeast and Fermentation / Re: Wyeast January - March PCs
« on: December 22, 2016, 10:30:19 PM »
Actually, I do becasue I chose them! 

I cannot wait to see what you picked.

I'm interested in what you would have picked.

127
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: December 21, 2016, 10:03:03 PM »
I have not been following the conversations here because frankly it seems like a lot of hassle for what may be debatable results... but that is just my first impression.
My first impression was similar.  I haven't tried it yet either but I plan on it.  I had to get over the lack of readily available data, the additional time to my brew day, overcoming my simple system, and facing the fact that everything I preached about HSA not being an issue might be wrong.  After thinking it through LODO is likely a real issue and might add 30 minutes to my brew day.  Seems like hassle at first but so was moving from extract to all-grain and going from dry yeast to making yeast starters.  Sorry I couldn't give a simple answer.

128
All Grain Brewing / Re: starting all grain brewing
« on: December 21, 2016, 09:52:03 PM »
The OP hasn't posted here in the past month.  Getting a cooler at a flea market and using Denny's engineering I was able to go all-grain for under $10. We just need to sticky dennybrew.com and close this thread. 

129
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 21, 2016, 09:34:57 PM »
I believe the pH strips are light sensitive too.  We're they sealed in foil when you bought them?

130
All Grain Brewing / Introduction to Low Oxygen Brewing
« on: December 21, 2016, 08:12:46 PM »
I'm listening to the Dec. 12 episode of The Session and they are tasting off-flavors win someone from a company called Aroxa.  They train Cicerones and brewers in detecting off-flavors.  He is dosing beer with compounds and he introduces a staling compound I believe is trans- 2-noneal.   It's a compound involved in oxidation of wort.

He says breweries in the 70's thought it was from oxidation in the bottle/ packaging but is now known to be from the mash.  He says beer with more  specialty malt is less susceptible to this as the kilning process eliminates the responsible compound, an enzyme called oxygenase.  He says big breweries combat this by  using malt that was developed to not have oxygenase.

  Brewcaster Mike "Tasty" McDole asks if he's referring to hot-side aeration to which he answer is yes.  JP, another brewcaster says HSA is real but  isn't an issue for home brewers as the beer doesn't get stored for long.  Tasty seems open to the idea of HSA as an issue stating that when he brews 10G batches he usually throws some away because it gets stale.  Nice listen.  I think the beginning of the interview is about 45 minutes into the episode.

131
All Grain Brewing / Introduction to Low Oxygen Brewing
« on: December 21, 2016, 09:10:58 AM »

I see Jon touched on the last part, but the first part makes me smile. Just wanted to note that.

Let me clarify.  There may be some scientific papers out there but don't seem readily available.  I don't belong to a pro brewing organization and can't afford to shuck out several hundred dollars for pro brewing texts.

Oh I understand that, thats why you have me :)  I was smiling because it seems as if there is a light bulb going off for you, and maybe you are thinking there is more than meets the eye.

I thought that may be why.  I'm not opposed to trying it, I just need to figure out how to make it work.  The more I think about it the more simple it seems.  Siphon hot liquor, spund without a spunding valve- seems easier than I imagined.  Now if I can just get some BTB for my copper chiller.

132
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 21, 2016, 09:01:27 AM »
Thanks Beersk.

133
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 21, 2016, 08:59:40 AM »

I see Jon touched on the last part, but the first part makes me smile. Just wanted to note that.

Let me clarify.  There may be some scientific papers out there but don't seem readily available.  I don't belong to a pro brewing organization and can't afford to shuck out several hundred dollars for pro brewing texts.

134
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 21, 2016, 08:54:36 AM »
  The only thing preventing me from going LODO is the inability to under let my grain as I have a single MLT and my kettle doesn't have a ball valve.


I have the same issue (for now). I siphoned the mash water gently into the cooler and ended up with a great beer.

With an auto-siphon?

135
All Grain Brewing / Introduction to Low Oxygen Brewing
« on: December 21, 2016, 08:42:55 AM »
I think my main obstacle was getting over the "Worrying about HSA is old-school" attitude.  Granted the concern used to be about mash pH, not oxidation of polyphenols.  I'm also still troubled by the lack of scientific papers that show polyphenol oxidation has an effect on beer.  Although it seems accepted in pro brewing that polyphenol oxidation has or may have  a real effect on beer quality. 

The only thing preventing me from going LODO is the inability to under let my grain as I have a single MLT and my kettle doesn't have a ball valve.

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