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Messages - denny

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11596
The Pub / Re: What's the Weather Like Where You Are?
« on: January 17, 2012, 08:06:58 PM »
Snowing and raining at the same time.  We've had about 6" of snow at my place since Sun., although there's almost none in town.  Supposed to have 30-40 mph winds w/ 60 mph gusts starting tonight through Wed.

11597
Beer Recipes / Re: Al K's altbier recipe LIVES!
« on: January 17, 2012, 05:58:25 PM »
It sure is nice!  Al K's altbier recipe was what I made for my first AG batch!

11598
Yeast and Fermentation / Re: Second wind in the primary
« on: January 16, 2012, 05:57:01 PM »
I pull the airlock out of my bucket and sample through that hole but I do not know if that would work for you.

I just open the lid and take a sample.

I find it easier to pull the lock because the lid is kind of hard to get off (that sounds super dirty sorry ::))

but if the theif didn't fit in the hole (again... sorry) I would also pull the lid. Not a safety or sanitation issue just being pragmatic!

Good on ya!  I tried pulling the airlock to take a sample but found it was more hassle than opening the lid.  Whatever works for ya!

11599
Yeast and Fermentation / Re: Second wind in the primary
« on: January 16, 2012, 05:17:30 PM »
I pull the airlock out of my bucket and sample through that hole but I do not know if that would work for you.

I just open the lid and take a sample.

11600
Ingredients / Re: Bravo Hops, revisited
« on: January 16, 2012, 04:00:14 PM »
Thanks for the report, Jim.  My experience with Bravo is almost nil, so it's good to hear your impressions.

11601
General Homebrew Discussion / Re: Tasting a 137 year old beer !
« on: January 16, 2012, 03:58:11 PM »
Wow...just wow.....

11602
General Homebrew Discussion / A new way of thinking of the BU:GU ratio
« on: January 15, 2012, 06:15:09 PM »
I was recently sent an email from Ryan Shwayder, who has kinda reconceptualized the way he thinks of the BU:GU ratio.  He calls his concept the "Relative Bitterness Ratio".  Basically, the big change it to take the attenuation of the beer into consideration.  His way of thinking is that the higher the attenuation of the beer, the more the blance will veer towards bitterness, so he's come up with a formula to account for that.  I'm hoping. that we can start a discussion about the concept and its applicability.  Part of the email I received from him reads...

"The short version is that I feel like BU:GU (Bitterness Ratio) doesn't consider something that is easily quantifiable; attenuation.  I did a lot of work coming up with a good formula to adjust BU:GU based on your beer's apparent attenuation relative to all other beers (in the BCJP style guidelines), and finally came up with something worth sharing.  You can find all the pertinent information linked here:
http://www.madalchemist.com/archives/relative-bitterness-ratio/"

I've sent him a link to this discussion so he can join in, too.  So, what do you guys think?  I'm gonna withhold some of my own comments until we get a discussion going.

11603
All Grain Brewing / Re: Decoction Boil Time
« on: January 15, 2012, 05:33:35 PM »
I have yet to be convinced that a step mash makes enough difference to be worth it.  I still do them from time to time to see if I've overlooked anything.  I just made back to back batches of German pils, one single infusion and the other step mashed (144/158) with infusions.  We'll see in a few months.

What sort of differences are you looking for?  I haven't done side-by-side comparisons, but I feel like my step-mashed lagers have a rounder, fuller mouthfeel.  Obviously, I can't draw any definitive conclusions based on this, but I do feel like it makes a difference.

Based on something I read recently, the step mash should have more mouthfeel and improved foam.  I have yet to notice that in beers I've step mashed, but I keep playing with it and adjusting the mash schedule to see if I can tell much difference.

11604
All Grain Brewing / Re: Decoction Boil Time
« on: January 15, 2012, 05:07:43 PM »
I have yet to be convinced that a step mash makes enough difference to be worth it.  I still do them from time to time to see if I've overlooked anything.  I just made back to back batches of German pils, one single infusion and the other step mashed (144/158) with infusions.  We'll see in a few months.

11605
All Grain Brewing / Re: Decoction Boil Time
« on: January 15, 2012, 04:29:38 PM »
You can find a summary of the results of my experiment here http://www.ahaconference.org/wp-content/uploads/presentations/2008/DennyConn.pdf starting on pg. 25.  It's not as exhaustive as what Tyler outlines, but AFAIK it's the best one done to date. 

11606
Ingredients / Re: Dry Hop in Keg with Centennial
« on: January 14, 2012, 11:45:11 PM »
I vote Centennial.  And I'd leave 'em in the keg til it's gone.

11607
That's sweet.  BUT, I would still rather have mechanical refrigeration so I can lager year round.....

Me, too!

11608
Ingredients / Re: Weyermann Abbey Malt
« on: January 14, 2012, 09:09:05 PM »
A bit of info here...


http://forum.northernbrewer.com/viewtopic.php?f=1&t=87823&start=0&hilit=weyermann+abbey+malt

someone says that the abbey malt is Weyermann's version of Dingemann aromatic.

11609
Equipment and Software / Re: Where to get Blichman Brew stand......
« on: January 14, 2012, 07:41:24 PM »
Used ones...dunno.  Deals...not that I know of.

11610
The Pub / Re: Frosted Glassware isn't Cool!
« on: January 14, 2012, 05:07:26 PM »
Yeah, I don't get frosted glass ware. If the mountains turn blue that's good enough for me.

 ;D

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