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Messages - denny

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1
https://www.experimentalbrew.com/podcast/brew-files-episode-54-wheres-there-smoke

The Brew is Out There! 

In every beer lovers curve of beer love, there comes a moment when they discover the world of smoked beers. Drew sits down with Devon Randall of Imperial Western Beer Company to discuss her approach to making both subtle and in your face smoked beers!

2
Kegging and Bottling / Re: Flat Quad
« on: Today at 04:52:46 PM »
I'd start by warming it up about 20F and see if that helps.

3
Equipment and Software / Re: Life is gonna change....
« on: January 21, 2019, 10:14:51 PM »
Denny, is this just a really cool (pun intended?) toy in and of itself, or do you think it will be somehow be a significant advancement in your "no lift" brewery makeover?

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Time will tell.  I brewed yesterday and it was totally no lift with my current setup.  Pump strike water from kettle to mash tun, gravity feed mash to kettle, pump from kettle to 10 gal. corny already in chest freezer.  This was more of an opportunity....Drew and I were asked to beta test.  What could I say?

You could have said what you say to me, how you don't believe in automation, and a cooler is just fine.  ;)

Well, that's not really my attitude.  A cooler is just fine, but so are other methods.

4
Equipment and Software / Re: Life is gonna change....
« on: January 21, 2019, 07:40:48 PM »
Denny, is this just a really cool (pun intended?) toy in and of itself, or do you think it will be somehow be a significant advancement in your "no lift" brewery makeover?

Sent from my SM-J727V using Tapatalk

Time will tell.  I brewed yesterday and it was totally no lift with my current setup.  Pump strike water from kettle to mash tun, gravity feed mash to kettle, pump from kettle to 10 gal. corny already in chest freezer.  This was more of an opportunity....Drew and I were asked to beta test.  What could I say?

5
Equipment and Software / Life is gonna change....
« on: January 21, 2019, 07:16:36 PM »
Just received a Grainfather conical fermenter and glycol unit.  This is gonna be interesting.

6
Yeast and Fermentation / Re: Re-pitching yeast
« on: January 21, 2019, 06:34:33 PM »
Pour off the beer on top, then pitch 1/3-1/2 of wjhqat's left into your beer.  No need to worry about which layer.

7
Kegging and Bottling / Re: Aroma & Bitternes Lost for IPA in tap
« on: January 21, 2019, 06:33:09 PM »
Aroma fade is oxidation for sure.

That has been my experience as well.

I would say possibly, even likely.  But "for sure"?

8
Beer Recipes / Re: Brut Bitter? Brut Belgian?
« on: January 19, 2019, 04:52:57 PM »
I'd say a Belgian blond is already brut by definition.

9
Great article.  We'll be discussing it on the next podcast.

10
Beer Recipes / Re: Help with American Brown Ale recipe
« on: January 19, 2019, 04:51:22 PM »
By way of comparison, here's mine.  It's won me a few awards.  I like it so much I just brewed 2 batches back to back so I'd have plenty on hand.  https://web.archive.org/web/20171105054700/http://wiki.homebrewersassociation.org/NotiBrownAle

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All Grain Brewing / Re: Diacetyl Rest
« on: January 18, 2019, 04:37:59 PM »
If sufficient yeast is pitched and it is a well attenuative strain, I simply don’t think that a diacetyl rest will be needed - at least most of the time.

Absolutely!

12
All Grain Brewing / Re: Diacetyl Rest
« on: January 18, 2019, 03:12:11 PM »
All good answers indeed.

RC - I’m not sure I know what a “VDK” test is.  Perhaps you could explain?

Robert - your answer makes perfect sense.  However, I don’t have the luxury of monitoring my fermentation temperature.  So, my question to you is: how are you monitoring this temperature; what device are you using and does it record?

Dave - easy, simple and very logical.  However, if I decide to do a D rest, how much should the temperature be raised?  I’m currently raising 6° F. Is that enough or too much?

I appreciate the help!  Great information!  Thank you!!

If you think about the purpose of a d rest, the answer to your last question becomes clear....it doesn't matter and there is no clear number of. All you're trying to do is make the yeast more active,  so any temp that does that is fine.  And I totally agree with Dave bout the need for one.  In 536 batches, I don't think it's been necessary for me more than a dozen times.

13
Water carbonates just fine, and it's pretty low-protein. 

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True!  But it was an interesting observation, Rob and got me to thinking,
Protein probably comes into play, but differently, Goose.  It obviously plays a role in foam formation and retention,  which shows off carbonation.   On the other hand, it's been discussed on the forum that heavy bodied, dark, roasty etc. beers can be perceived as having less carbonation than they really do.   Interesting subject.

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BOOM!  Saved me typing a response, Rob!

14
Denny:  Your picture on this podcast is worth 10,000 words!

Yeah, I kinda like it!

15
https://www.experimentalbrew.com/podcast/episode-84-answering-all-questions

There are a great many questions in the universe - why are we here? What are we doing? What the hell just happened with my beer?!? We'll tackle that last category, because we're terrible at moral philosophy!

Sit back, it's time for a dive through a bunch of questions

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