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Messages - denny

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General Homebrew Discussion / Re: Since it’s 4/20...
« on: April 20, 2018, 06:47:01 PM »
That’s why you freeze them immediately if you can’t process immediately. Loss to mold or rot is virtually eliminated.

Here’s a bit of info on the process.

I'm guessing you don't know a lot about commercial hop production.  Freezing them until use is completely impractical.

General Homebrew Discussion / Re: Since it’s 4/20...
« on: April 20, 2018, 06:26:56 PM »
AFAIK, there is no talk of that at YCH.
Could you put a bug in their ear if you get the chance.

Logistically it’s probably cheaper than going through the drying process.

I'm not sure of that.  Hops need to be dried quickly.  I'm told that they will start to compost within one hour of picking if they're not dried.  For YCH, or anyone else, to undertake the project you describe, there would have to be a market, or the expectation of one.  I assume that becasue they don't do this already, they don't see a market.  But I'll ask if they've ever thought about it.

General Homebrew Discussion / Re: Since it’s 4/20...
« on: April 20, 2018, 05:32:07 PM »
AFAIK, there is no talk of that at YCH.

Equipment and Software / Re: Female Quick Disconnect Lubrication
« on: April 18, 2018, 09:56:18 PM »


The Brew is Out There! 

This week, Drew sits down with Kip Barnes of LA Ale Works in Hawthorne, CA to talk about his experiments running a professional brewery while holding onto his homebrewer spirit. In that vein, we talk about using a cool ship for his next "odd" beer.

General Homebrew Discussion / Re: How's your LHBS doing?
« on: April 18, 2018, 03:50:08 PM »
we have 2 here.  One is doing very well, the other not so much.

Commercial Beer Reviews / Re: Anchor Liberty Ale
« on: April 17, 2018, 08:42:19 PM »
Liberty is the Luke, Han, and Chewy of IPAs. Everything else is Jar Jar

Without Liberty, there may not have been an American IPA.

Homebrew Con 2018 / Re: Oregon Hop farms
« on: April 17, 2018, 05:57:55 PM »
Thanks for the input.  I hadn't thought about the seasonal aspect of hop farming and there wouldn't be a lot going on.  Good point.

At last year's conference in Minneapolis I was lucky enough to go on the trip to Rahr Malting.  The largest single location malt-house in the world.  It was well worth the trip with railroad cars of grain arriving and the grains being steeped, malted and dried.  Well worth the visit - especially the on-site brewery, food and beer truck!


Great Western melting is a short hop over the border in Vancouver, WA.

We asked them about tours and they're not really set up for it.   Plus since they're in the Port of Portland there are DHS regs to deal with.

Re: Culmination and Breakside....EB and Brewcraft are sponsoring a party at Culmination on Wed. night and Breakside will be serving there.  No entry fee.

Ingredients / Re: my first all grain recipe from scratch
« on: April 16, 2018, 05:05:54 PM »
OP here

i might try a 6 row base malt pale, im still working out my measurements

1 galon

 -american pale 6 row

 -honey malt (melanoidin)

 -flaked wheat

probably boil the wheat before i add it to my mash

will the 6 row be enough to convert my adjunct being the flaked wheat?

will i have to get lager yeast? or will I have enough simple sugars to convert into alcohol?

really hope i can ale it

thanks guys, im just jumping right into it, im sure it will be a brewing massacre but i will learn a lot from it i hope

Yes, the 6 row will convert it, but so would 2 row.  It's a myth that 6 row has substantially higher DP.

No, you won't need lager yeast.

Don't boil the wheat.  Why would you?  Flaked wheat is already gelatinized so all you gain by boiling it is a gloopy mess.

I think too many brewers don't understand what a saison should be like.

I hate building equipment...I'd rather spend my time brewing.

Ingredients / Re: Mecca Grade and other floor malts
« on: April 15, 2018, 09:01:42 PM »
I linked the photos via Google photos.  That may be the problem.  I'll get it fixed tomorrow.


More BS marketing.  Where's the taste test sir?  Can a floor malted malt be distinguished?  Turn your malt with your hands, a malt plow, a shovel, an auger or some other mechanical mechanism... It's all marketing BS.  Come back with some evidence.

Wow look at the color!  ROFL...  Such foolishness.  Was that a paid post?

Treat every grain the same..?? Pffft... Now I've heard it all.  That's what all malting operations attempt to do.

And where is your taste test?

Ingredients / Re: Mecca Grade and other floor malts
« on: April 15, 2018, 07:12:04 PM »

and the inside...

and the man himself....

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