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Messages - dls5492

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Beer Travel / Re: San Francisco Breweries
« on: July 16, 2017, 04:38:53 AM »
I don't live in SF. But, I would think you might want to visit Anchor Brewing Company (
Enjoy your time there!

General Homebrew Discussion / Re: Homebrew Con Seminar Cheat Sheet
« on: June 12, 2017, 05:01:51 PM »
Thank you for posting! I am really excited to be there. This will be my first time. I am looking forward to learning and meeting everybody.
Our Club (CRAZE) will be serving at Club Night for the first time in Club history. We won't have a fancy set up. But, we will have some fine, interesting brews to share with everybody. If you will be attending Club Night, please feel free to stop by and say hello.
I want to thank everybody on this forum for being willing to share their wisdom.

Ingredients / Re: one german noble hop
« on: June 07, 2017, 04:16:16 PM »
I like them all. But, if I had to pick one, it would be the hallertau. I feature it in my German Pils.

Thank you for doing this, Denny. I will be at Home Brew Con next week. It will be my first time at a Home Brew Con. I would like to buy a copy of Homebrew all-Stars and have you and Drew sign it. I am assuming it will be sold there. Thanks.

General Homebrew Discussion / Re: Nagged About Brewing
« on: June 02, 2017, 05:22:17 AM »

Congratulations! Thanks for helping a lot of people here.

General Homebrew Discussion / Re: Buying in bulk
« on: May 16, 2017, 04:45:51 AM »
I like buying my base malt in bulk. In the fall, I buy a 55# bag of Pilsner malt. last month, I bought a 55# bag of Maris Otter.

General Homebrew Discussion / Re: I can make some delicious wort
« on: May 12, 2017, 07:29:07 AM »
A simple fix for the diacetyl is to do a diacetyl rest. When fermentation starts slowing down, raise the temperature a few degrees (to 62-68 degrees, depending on your fermentation temperature). The yeast will become more active and be able to clean it up. 2 or 3 days at this temperature should help.

General Homebrew Discussion / Re: Guinness Porter
« on: May 12, 2017, 07:21:23 AM »
I love the quote "If work is the curse of the drinking classes, then Porter was their salvation." We need that guy at one of our club meetings critiquing our beers. He does it in such a elegant, polished, and graceful manner.

Homebrewer Bios / Re: New Member Intro
« on: May 07, 2017, 04:46:15 PM »
Welcome home! Great info, counsel and people here. Enjoy.

Homebrew Clubs / Re: Homebrew Feedback at Club Meetings
« on: April 24, 2017, 11:11:28 AM »
We generally have 9-16 people attend our monthly meeting. We sit in a circle and critique beers in the following order:
1. Host's beers go first
2. New persons' beer go next
3. Veteran or other who wants comments on their beers.
Each person attending is free to give their opinion. We are nice about it, of course. But if there is a flaw, we let them know and discuss ways to correct it. We generally do about 2oz pours. We also have water, snacks and other food items, and rinse water available. The goal of our meeting is to be better brewers, to know more after the meeting than before  so we can make beer we would be proud to serve to our family and friends.
Hope this helps.

General Homebrew Discussion / Re: Favorite Brew Music
« on: April 01, 2017, 05:23:35 AM »
Dark beer - Pink Floyd's Dark Side of the Beer
Non-dark beer - any Jethro Tull

Yeast and Fermentation / Re: WLP030 Thames Ale Yeast
« on: March 15, 2017, 03:22:00 PM »
I am also getting a vial of this yeast. I am thinking I will use it for a porter or an ESB. I am also interested in in people's experience with this yeast. Thanks.

General Homebrew Discussion / Re: HBC
« on: March 04, 2017, 08:58:49 PM »
I am planning to be there. This will be my first time. I am very much looking forward to it.

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