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Messages - denny

Pages: 1 ... 707 708 [709] 710 711 ... 1092
10621
General Homebrew Discussion / Re: Wet hop IPA (or fresh if you're Tom)
« on: September 30, 2011, 11:19:36 AM »
:) 

"Dennypick" is just a term I coined that means
the annual perceived need to utterly pick every single last cone on the plant. ;)



Hey, I left a BUNCH of the crappy looking ones this year!

10622
General Homebrew Discussion / Re: Test your beer smarts!
« on: September 30, 2011, 11:13:02 AM »
14 / 15

Missed the Schlitz question  ???

You say that like it's a bad thing.   :D

I tried a 1960s formula Schlitz recently.  Apparently they've gone back to that recipe.  It was amazingly good.

10623
All Grain Brewing / Re: Mash schedule for Duvel clone
« on: September 30, 2011, 11:12:01 AM »
There is no rest for DMS AFAIK.  DMS is driven off in the boil.

That's what it was. I knew there was something that needed to be done to drive off DMS; I just couldn't remember if it was in the mash or the boil. Do you recommend a 90 min boil for this style?

I've never found DMS to be an issue and almost always do a 70 min. boil (10 for the hot break to form, then 60 for the hops) with pils malt.  But doing a 90 min. boil is certainly the safest thing to do.

10624
All Grain Brewing / Re: Mash schedule for Duvel clone
« on: September 30, 2011, 10:01:03 AM »
Also, WLP570 is the Duvel strain, I believe...

As is WY1338.

10625
All Grain Brewing / Re: Mash schedule for Duvel clone
« on: September 30, 2011, 09:29:27 AM »
The other thing to keep in mind is that fermentation practices play a big part in Duvel foam.

10626
All Grain Brewing / Re: Mash schedule for Duvel clone
« on: September 30, 2011, 08:44:58 AM »
There is no rest for DMS AFAIK.  DMS is driven off in the boil.

10627
Ingredients / Re: Ever used a base malt like a specialty grain?
« on: September 30, 2011, 08:37:35 AM »

10628
Yeast and Fermentation / Re: what to do with s-33
« on: September 29, 2011, 02:42:47 PM »
Edme was (is?) a British brewery and that's the yeast they used (use?).

10629
General Homebrew Discussion / Re: IBU standardization!?!
« on: September 29, 2011, 02:40:27 PM »
Get your homegrown hops tested for $35.  They do beer testing, also.

http://hopunion.com/27_HopTesting.cfm?p5=open

10630
General Homebrew Discussion / Re: Rye Pale Ale clarity
« on: September 29, 2011, 02:35:20 PM »
I have Denny's Rye IPA on tap right now.  It's not the clearest beer I've ever served but not the cloudiest either.  I don't think I should expect it to clear like my lighter ales.  The rye adds enough protean to cause a little haze.

Paul

After a month or so at cold temps, mine ends up crystal clear.

10631
General Homebrew Discussion / Re: IBU standardization!?!
« on: September 29, 2011, 11:50:59 AM »
But are the calculated IBU's for a lower IBU beer correct in terms of what a lab would measure it at?  For example, trying to be style compliant in formulating a recipe of, say 20 or 30 IBU's?  Or should it be similarly qualified as merely "calculated"?  Finally, how do most programs operate - I.e. Tinseth or Rager?

I use the Tinseth scale.  I had some beers in the 35 IBU range analyzed and the results were almost exactly what Promash predicted.

10632
General Homebrew Discussion / Re: how much dry hops for the secondary?
« on: September 29, 2011, 10:09:58 AM »
I never use less than an oz. and I've gone up to 4 oz.

10633
All Grain Brewing / Re: All grain equipment checklist
« on: September 29, 2011, 10:09:26 AM »
A wort chiller is a huge plus but not necessary if you have a large wash basin or similar to make an ice bath.

I don't think there's any way you could get a cold break on a 10 gallon batch in an ice bath.

Not to mention trying  to lift a kettle hot with 10 gal. of boiling temp wort into a sink.

10634
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/30 Edition
« on: September 29, 2011, 09:05:16 AM »
Fall means it's time for Noti Brown ale (Am. brown).

http://wiki.homebrewersassociation.org/NotiBrownAle

10635
Yeast and Fermentation / Re: yeast starter finished in 10 hrs?
« on: September 29, 2011, 09:01:07 AM »
I had read that 1pt to 1/2 cup was about 1.040, but I didn't check the gravity so I don't know. I will add another liter tonight with less than a cup and see what its gravity is. My dad used to have dozens of old whiskey bottles & gallon jugs of carlo rossi sangria. I'll have to see if he still has any of them or if his wife finally made him get rid of them.

Don't measure the extract, weigh it.  I use .75 oz./cup of water.

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