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Messages - denny

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1
General Homebrew Discussion / Re: Experimental Brew - Episode 7 is now up!
« on: February 07, 2016, 10:07:10 AM »
Really enjoying the podcast as I think it has a good mix of topics and one single topic is not over covered.  Keep them coming.

Oh, we will!  Thanks for your comments!

2
All Grain Brewing / Re: Adding Dark Grains During Vorlauf
« on: February 07, 2016, 10:04:26 AM »
In Modern Homebrew Recipes, Gordon Strong mentions that he likes to add dark grains during vorlauf to avoid harshness and astringency. Is this a widely accepted practice?

Secondly, what would be considered a dark grain other than the obvious black, chocolate malts?

Gordon does that as opposed to treating the water for the dark malts.  I far prefer to treat the water and add the dark malts to the main mash.  There is a big flavor difference if you add them late, so you can kinda base your decision on that, too.

3
Yeast and Fermentation / Re: Mashing Temp for Denny Fav 50?
« on: February 06, 2016, 01:13:01 PM »
Agree with you both.. Just that I've got a recipe that I'm happy with and don't wish to tinker with it.

Thanks, I'll see how it goes!

While 1450 leaves a full, silky mouthfeel, it doesn't do it by leaving you with a high FG.

4
The Pub / Re: in trouble again :(
« on: February 06, 2016, 01:12:06 PM »
Maybe....

5
All Grain Brewing / Re: Lactic Acid measurements
« on: February 06, 2016, 01:11:06 PM »
I use a small syringe to measure acid.

Of course you do.

You grew up in the '60s

;-)

:)

Yeah, but we didn't use them then.  This one came with my Zymatic.

6
Ambient temp doesn't matter...beer temp does.  What's the temp of the beer?

7
General Homebrew Discussion / Re: Experimental Brew - Episode 7 is now up!
« on: February 06, 2016, 09:41:42 AM »
All I can say is if you excited by the uke, you'll really love some of the changes that we're discussing for the podcast. you're a sick, sick person.

8
All Grain Brewing / Re: Lactic Acid measurements
« on: February 06, 2016, 09:39:45 AM »
I use a small syringe to measure acid.

9
Yeast and Fermentation / Re: Mashing Temp for Denny Fav 50?
« on: February 06, 2016, 09:37:53 AM »
Honestly, there's no set mash temp for a yeast. It's more related to your grist makeup and what you're trying to achieve in a given beer.

I respectful disagree. Same grist and mash temps with dif yeast will yield dif results. I find the US05 attentuates more than the liquid version of the same strain. Just checking if the others keep their mash profile the same as when using say the chico strain or do they make any slight changes.

Maybe, but not much. Mash temp makes much less difference than it used to with most malts.  There is no reason to target any specific mash temp using 1450.  I use it with a wide range of mash temps.  Truthfully, the best way to control body and attenuation is through the recipe.

10
All Grain Brewing / Re: Turbid Mashes
« on: February 05, 2016, 04:45:21 PM »
I do hear that some brewers add flour to the boil to try to set a starchy haze but I don't think that is the best approach.

+1.  It seems like it could lead to an unstable product and possibly be providing "food" for other microbes.

Having done it a few times, I've never found it to create problems, but I also didn't find it effective in maintaining haze.  Given time and cold temps the beer will clear even with flour in it.  Most of the hazy beers I see are due to high hop loads.  The polyphenols in the hops bind the proteins in the beer to create haze.

11
General Homebrew Discussion / Re: On tap for the Super Bowl
« on: February 05, 2016, 03:39:55 PM »
Is it this weekend?

kickoff at 3:30pm Pacific Time on CBS.

Thanks, but I won't be watching.  Never been a football (or just about any other sport) fan.

12
General Homebrew Discussion / Re: On tap for the Super Bowl
« on: February 05, 2016, 03:10:15 PM »
Is it this weekend?

13
General Homebrew Discussion / Re: Experimental Brew - Episode 7 is now up!
« on: February 05, 2016, 12:07:37 PM »
I have plans to record another uke piece.  Be warned!

14
General Homebrew Discussion / Re: Experimental Brew - Episode 7 is now up!
« on: February 05, 2016, 11:42:44 AM »
Overall, another great podcast. But to be honest, the interview with a barely-coherent Rodger Davis was painful to listen to. I barely made it through the first half last week, and I just skipped the rest after a few minutes this week (right after you mentioned that he was driving a forklift around just prior to the interview. I had a hard time stomaching that.). It was worse than listening to Doc on the BN when he's hammered.

We all enjoy a few drinks, and I don't mind hearing interviews that get a little silly from time to time. But sloppy drunk just isn't good radio for me, though. (Full disclosure - alcoholism runs in my family, so my tolerance may be lower than average on this.)

Despite that one quibble, I think you guys are killing it so far. Your podcast is one of the few I have set to "auto-download" in my queue.

Eric, I completely agree with you.  I had to listen to it over and over to edit it and was kinda freaked by the time I got done.  I think the one thing that kinda brings it together is at the end of the interview, when Rodger is talking about the rigors of running a brewery and its impact on his family lifeThat almost provides some perspective.

Thanks for your kind words.  It's nice to know our efforts are appreciated.

15
Ingredients / Re: Flavor Extracts
« on: February 05, 2016, 10:58:28 AM »
I'm not so sure its totally about the quality of the extract as its about my preference for beer flavored beer. When a beer has a flavor I generally like it to be subtle and complimentary. For instance I just put an entire grapefruit, skin and all, through a juicer and added it to the fermenter of a cascade and centennial dominant IPA along with some fresh Rosemary. (Yes,I'll tell anyone who tries it that it contains grapefruit )I am expecting those additions to add noticeable but not overpowering aroma and flavor contributions. IME the beers I have had that add "flavors" other than the natural whole ingredients tend to be too much. For my personal taste, maybe others don't find grapefruit sculpin for instance to be ruined or close to it by the perfume like aroma.

I understand your "beer flavored beer" statement...I'm the same way.  But your comment seemed to address extract quality, which is why I headed in that direction.  It sounds like it's more a case of you ( and I) just don't like "unbeerlike" flavors.

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