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Messages - ehhaynes

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1
Events / Re: NHC sold out - any other way?
« on: March 06, 2012, 09:48:43 AM »
Hey there, if one is on the waiting list how will they get notified if a spot opens?

Thanks for your help in advance.

Heath

2
All Grain Brewing / Re: Recipe of the Week- Red Velvet- IBUs?
« on: July 22, 2011, 11:37:29 AM »
It went down to 78 in Tinseth. Still a little high but better. Do you know what is standard for the recipes for Zymurgy recipies? What that being said what should I use?

3
All Grain Brewing / Recipe of the Week- Red Velvet- IBUs?
« on: July 22, 2011, 10:48:15 AM »
Love the beer and cant wait to make it. After entering it into BeerSmith I show it with 97IBUs but recipe stats show 66IBUs. Any feedback would be great. Checked all settings and amounts/time/AAs. Using Rager as well.

Thanks
Heath

4
Homebrew Competitions / Re: Final Round Scoresheets?
« on: July 18, 2011, 08:07:15 AM »
Not here in Los Angeles.

5
General Homebrew Discussion / Re: Possible Diacetyl detected
« on: March 16, 2011, 10:21:46 PM »
Yes, first time using rye. I'm sure it will be fine.

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General Homebrew Discussion / Re: Possible Diacetyl detected
« on: March 16, 2011, 09:01:11 PM »
Great, I will go out and get a few of the Shipyard beers. I decided to take the keg out of the fridge and let it warmup to room temp for a day or so. There isn't much in the beer but wanted to clean up the rest. Trying for a comp. Thanks for your input.

7
General Homebrew Discussion / Re: Possible Diacetyl detected
« on: March 16, 2011, 02:25:22 PM »
Thanks Denny, I have had good success with my brewing practice over the years but don't have a good sense what Diacetyl tastes like. Is it something that I should smell as well? I keep hearing about movie popcorn butter. Appreciate you input.

8
General Homebrew Discussion / Possible Diacetyl detected
« on: March 16, 2011, 02:11:30 PM »
Brewed an (all-grain)American Wheat with a little (10%) Rye and used Kolsch yeast. Fermented around 62 and let raise to 66 after 8 days. Seconday for 7 days. Kegged it and carbed it. About a week later took samples and taste is great  but at the very end I taste what I think is Diacetyl. Although only a little, it is there. Question: if I took the keg out of the fridge and let it come up to room temp would that do anything to reduce this slight aftertaste?
Any other thoughts? Is it still to early and it will subside over the next 2 weeks.

Thanks

9
General Homebrew Discussion / Re: Style help for American Wheat/Rye
« on: February 27, 2011, 11:42:14 AM »
Thanks for the heads up. Brewed it yesterday and first time using Rye in any beer. What should I notice in the taste?

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General Homebrew Discussion / Re: Style help for American Wheat/Rye
« on: February 25, 2011, 08:16:42 PM »
Thanks for the reply. So I should submit it as an American Wheat with Rye being used.

Cheers.

11
General Homebrew Discussion / Style help for American Wheat/Rye
« on: February 25, 2011, 06:06:33 PM »
Hello all, I plan on submitting an American Wheat style beer for the NHC next month and wanted to know that if I have some of my grist as rye do I need to submit it as an American RYE?? It is around 12% rye.

Thanks

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