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Messages - denny

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Ingredients / Re: Help Gluten free
« on: May 18, 2017, 07:32:00 AM »
Why is clarity ferm a no go?
Her tolerance of gluten is not just sensitivity, she's completely intolerant.  Reducing the protein to what 7ppm? It's not free of gluten which is where we have to stay.

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I thought it took it lower than that.

Nope.  Clarity Ferm will reduce but not eliminate gluten.

Ingredients / Re: Help Gluten free
« on: May 18, 2017, 07:31:29 AM »
Take a listen to Experimental Brewing a couple episodes back.  We interview James Neumeister of Groundbreaker Brewing in Portland.  They have multiple GABF medals for their glutem free beers and he has tips for homebrewers. 

]I think that article misses the mark in many regards.  Condescending, douchey attitude aside, I would venture to guess that most US brewers are not trying to replicate beers regardless of country of origin.  Inspired brewing with a "make it my own" attitude is the way of the American brewer.  The attitude that only Belgian originals are doing it right is narrow minded.

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I SO agree with you!


The Brew Is Out There!


On this week's episode of the Brew Files, we're exploring the controversial style of the moment - New England IPA. And since Denny spits nails about anything "hazy" and "juicy", Drew's bringing in Ed Coffey of "Ale of the Riverwards" to talk the style he's been brewing since before he knew it was a style. Together they talk about the ingredients, the hops, the flavors and of course the haze and it's meaning.

General Homebrew Discussion / Re: I can make some delicious wort
« on: May 17, 2017, 07:34:49 AM »
I started tasting an off flavor in my beers until I switched to a stainless fermenter. Maybe a good cleaning and sanitizing will do it.

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OTOH, I've used nothing but buckets for the last 12-14 years and have never had off flavors from it.

Going Pro / Re: Advice/Help Needed for Non-Alcoholic Beer Concept
« on: May 17, 2017, 07:33:25 AM »
Methinks the process is way more difficult and pricey than most people would think.

David M. Taylor
B.S. Chemical Engineering 1997
Michigan Tech


Most of the bottle dregs are not what we want to brew with...

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General Homebrew Discussion / Re: Buying in bulk
« on: May 16, 2017, 02:18:13 PM »
Denny I thought you were retired? That sounds a lot like how I plan/lose my brewdays, and I'm working full time/going to school.

I'm retired but I have 3 jobs/businesses.

General Homebrew Discussion / Re: Buying in bulk
« on: May 16, 2017, 01:45:05 PM »
one thing that I've learned to do is look back on my average brewing over the past few years and realistically assess and tally my usage.  also, take inventory once or twice a year.   granted, tastes change, new hops or malts come out that you want to test out, and you won't brew exactly the same things even without those variables, but for me it keeps me a bit more pragmatic (see what i did there) about ordering.

as far as the rye comment - i think we've all done that at one point.  2 years ago, i wanted to make a dunkel using predominantly Munich II so i bought a bag, and subsequently realized in other beer styles like Fest, a little goes a long way at least for my tastes.  i still have almost half that bag left.  sometimes those 10# bags from morebeer make more sense even if they are more expensive.

I wish I could do that, but my life is in constant flux these days with books, travel and podcast.  I plan brewdays all the time only to see them slip away.

General Homebrew Discussion / Re: Buying in bulk
« on: May 16, 2017, 12:31:02 PM »
I've got about 700 lb. of malt on hand, including unopened bags back to 2013.  That's the downside of buying in bulk if you overestimate your usage or your brewing schedule changes.  And I have a tendency to buy full bags of malts I only use a bit of at a time, like rye.  I dumped maybe 40-50 lb. of various malts last week because they had gone slack.  Tend to do the same with hops, too.  I need to learn to asses my needs better.

And if it's true that Belgain brewers took influence from the Brits way back when, that may explain why both have such an affinity for using sugars...

I've always heard that they were more influenced by French winemakers.  But it's difficult to know what's apocryphal and what's not.

The wife and I are first timers,will be looking forward to the seminar and broadcast
Also looking forward to possible meeting as many people on this forum I read :)

Don't forget about the forum meetup!

All Grain Brewing / Re: Light Struck
« on: May 15, 2017, 01:36:49 PM »
How much protection does a brown bottle provide?  Could you leave a beer in the sun for hours in a brown bottle without getting the skunked taste?

My experience says no, you couldn't.  Brown glass provides some protection, but there's a limit.

General Homebrew Discussion / Wondering what to do at Homebrewcon?
« on: May 15, 2017, 01:34:32 PM »
Just in case you don't already have your schedule planned for HBC, I wanted to mention a couple things we're doing...on Thur. at 3:15, I'll be doing a seminar called "Hold My Beer and Watch Me Science" along with Drew, Marshall Schott, and Malcolm Frazer.  We'll be talking about how we choose and set up experiments, how we interpret the results and more importantly, how YOU should view our results!  Then on Fri. Drew and I will be book signing at 1:30 at the Brewers Publication both.  And because we're not tired yet, we'll be recording a live podcast from the Brewcraft booth on the trade show floor from 2:30-4:30 on Fri. afternoon.  We'll be doing live Q&A, so come on by and try to stump us!  Not to mention the ukulele sing along....

Yeast and Fermentation / Re: Bucket fermentation
« on: May 15, 2017, 12:55:53 PM »
I prefer to xfer the beer and get it off the yeast before dry hopping.

You of all people  recommending a secondary :P that's weird to me... might just do it now.

Pretty much only when I'm gonna add something to the beer.  I've had unpleasant results from dry hopping in primary, so it's a pragmatic solution.
I do not dry hop on the yeast. I'm moving to dry hopping in the keg. Easier to purge, transfer, all that jazz. Being new, I would transfer your beer being carful not to splash, and dry hop. I would put your hops in a bag w some dental floss to hang out/remove from your bucket. I used to always put my fermenter where I didn't have to move it before transfer to my bottling bucket. I also don't dry hop in the carboy. Until you get used to dealing with dry hop matter, bag them. You'll thank me later.
As far as airlock in a bucket, I pay zero attention to it. Depending on your yeast, that Krausen could be there 2 weeks from now. Take a gravity sample to make sure it is finished.

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I can't recall the last time I didn't dry hop in the keg.

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