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Messages - denny

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11341
Classifieds / Re: Wanted: Wet Hops
« on: August 18, 2011, 11:23:55 AM »
If you were anywhere near me, you could come and pick all the Cascades you wanted.  I've got lbs. left from the last 2 years and I'm not looking forward to picking, drying, and packaging this year's crop.

I'm about as far away from you as you can get in the lower 48, but my question to you is how do you package your hops so they are still good 2 years later?



Dried and vacuum sealed, stored in the freezer.

11342
The Pub / Re: Got Wood?
« on: August 18, 2011, 11:19:42 AM »
I've got about a cord and a half left from last year, since it didn't get real cold.  We've got a small house and a big woodstove.  If you fire it up when the temp is above about 35F, you need to open every window in the house.

11343
Classifieds / Re: Wanted: Wet Hops
« on: August 18, 2011, 11:17:21 AM »
If you were anywhere near me, you could come and pick all the Cascades you wanted.  I've got lbs. left from the last 2 years and I'm not looking forward to picking, drying, and packaging this year's crop.

11344
Yeast and Fermentation / Re: Wyeast 2206 Bavarian Lager Seems sluggish
« on: August 18, 2011, 07:41:21 AM »
Do you treat Ale starters the same way (make in advance; put in the fridge etc.)? What's a good gravity for starters? Never used a stir plate either. Anything I should know?
There's probably already discussion about this on this forum, just that I dont know where to look. or I'm just plain lazy I guess.
Also wanted to know if it's ok to use fermcap in my starter?

Yep, same thing for ale starters, but since you don't need as much yeast I don't start them quite as early as lagers.  I shoot for a starter gravity of 1.030-35, no matter what the gravity of the beer.  And I always use Fermcap in my starters.

11345
The Pub / Re: "Never Again" beers
« on: August 17, 2011, 01:34:08 PM »
It's not the beers fault the brewer is a idiot lol. I guess that is true but no madder how bad it is there is still a lot of effort put into making it.

Again, I'd have to disagree (regrettably) in some cases.

11346
The Pub / Re: "Never Again" beers
« on: August 17, 2011, 01:02:53 PM »
There is never a bad beer just ones that you don't like.

Gotta disagree..there ARE some bad beers out there.  Not just no to my taste, but truly poorly made.

11347
The Pub / Re: Beer Quotes
« on: August 17, 2011, 11:40:02 AM »
can't prove he never said it.

Just as it can't be proven that he did.

11348
Beer Recipes / Re: Fresh Simcoe hops arriving soon....what to do?
« on: August 17, 2011, 11:36:12 AM »
When are they expected to arrive in stores? I plan to stock up on Simcoe early this year.

I just heard from a wholesaler that there are virtually no Simcoe available this year.  Along with several other varieties that have been abundant in the past.  Get 'em when ya can!
How can there be none when they haven't even arrived yet?  Has the whole crop already been 'spoken for' or something? 

Why are hops getting so dfficult to find? 

Yeah, they've been pretty much all preordered.  There may be limited availability, but if you see them and you want them, snap them up.  The weather has absolutely sucked this year, which is a major reason given for the lack of hops.  I'n told that even varieties like Chinook and Centennial will be hard to find.

11349
The Pub / Re: Sharing small joys
« on: August 17, 2011, 11:33:45 AM »
I then tried to use the blender as this is supposed to be quick and easy and it kept breaking on me so I have come to the conclusion that the trick is not using electric mixers, I think they go to fast.

I've been told that the problem with using a blender is the heat generated causes the mayo to break.

11350
Beer Recipes / Re: Fresh Simcoe hops arriving soon....what to do?
« on: August 17, 2011, 11:32:01 AM »
When are they expected to arrive in stores? I plan to stock up on Simcoe early this year.

I just heard from a wholesaler that there are virtually no Simcoe available this year.  Along with several other varieties that have been abundant in the past.  Get 'em when ya can!

11351
The Pub / Re: "Never Again" beers
« on: August 17, 2011, 10:39:27 AM »
I have to second (or third or fourth) the Sam Adams triple bock It wasn't BAD perse but strage and soy saucy/maple syrupy course the one I had was 6 years old so who's to say what it was like a little fresher.

Well, when it came out, everybody was saying that it just needed some age to get rid of that flavor....;)

11352
The Pub / Re: Sharing small joys
« on: August 17, 2011, 09:50:31 AM »
Today is the 34th anniversary of the day I met my wife....that's a large joy!  (No, not her!)

11353
The Pub / Re: "Never Again" beers
« on: August 17, 2011, 08:22:15 AM »
So far we have a couple Cantillons, Boone Gueuze, Hop Stoopid, Delirium, and Gouden Carolus Cuvee van De Kaiser.  Sounds like my fridge.


I kinda look at it as proof of why there are so many different beer styles.  Not everyone likes everything, but there's something for everybody.

11354
Yeast and Fermentation / Re: Wyeast 2206 Bavarian Lager Seems sluggish
« on: August 17, 2011, 08:20:34 AM »
Thanks Paul, Experience is what you get right after you needed it. When doing a starter lager, Wyeast suggests smacking the pack at 75f and pitching after fermentation starts. Denny says he likes to pitch at lager temp. so next time i do a lager starter should i keep the starter at wha temp?

What I do is make a starter at least a week or 2 ahead.  For 5 gal. I like to pitch the slurry from a gal. starter.  I usually do that in a couple steps.  I make the starter at room temp and let it ferment out.  Then I put kit in the fridge for a day or 2 to drop the yeast out.  On brew day, I decant off the spent wort and pitch the starter slurry directly from the fridge (while it's still cold) into wort that's a few degrees below my intended fermentation temp.  If you just pitch a pack without a starter, you're only pitching about 1/4 of the amount of yeast that you should be.

11355
Other Fermentables / Re: Honey Laundering
« on: August 17, 2011, 08:17:06 AM »

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