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Messages - denny

Pages: 1 ... 1172 1173 [1174] 1175 1176 ... 1249
17596
The Pub / Re: I am bored and wish to be entertained
« on: March 03, 2010, 06:47:58 PM »
In the days when I was playing in bands, I once cleared an entire bar full of drunks by singing one verse of "Mustang Sally"!  Yes, I'm that bad....

Useful to know if we ever have too rowdy a crowd at club night or pro brewer's night.

:)

If I bring the ukulele to NHC this summer, I'd say our GC meeting is in danger!

17597
The Pub / Re: I am bored and wish to be entertained
« on: March 03, 2010, 06:45:42 PM »
If I'm just buzzed enough a dead ringer for Sinatra singing New York

In the days when I was playing in bands, I once cleared an entire bar full of drunks by singing one verse of "Mustang Sally"!  Yes, I'm that bad....

17598
Yeast and Fermentation / Re: Best yeast for "American" Tripel
« on: March 03, 2010, 06:40:26 PM »
Maybe I'm associating the 3522 too much with Chouffe beers, none of which really remind me of most tripels.  Or maybe I'm associating tripels too much with Westmalle and overlooking other examples.  At any rate, I find 3522 "spicier" than I usually think of in a tripel.

17599
I like to sample the wort near the end of the boil to target the final gravity. I use a refractometer. I pull a sample into a dropper and usually take a couple of readings to see how repeatable they are due to evaporation. The sample should be applied to the prism and the cover plate should be closed quickly.

I do the same thing.  I aim for target gravity, not target volume....although ideally I hit both!  But it depends on what the OP wants to accomplish.  If he just wants to know when to quit boiling, then I'd say gravity is more important than volume.  But if he wants to track boiloff to figure his kettle volumes, then this method wouldn't work.

17600
The malt extract could be at least partly at fault here.

This is what I'm thinking also.

17601
Yeast and Fermentation / Re: Best yeast for "American" Tripel
« on: March 03, 2010, 06:09:04 PM »
I like that strain for my dubbel but have always preferred preferred the WLP550 for my tripel. Guess just different strokes. OTOH you don't seem to care for phenolic beers, do you?

Generally, I prefer most phenolics over esters.  I run 3787 pretty cool to reduce the esters.  What Wyeast strain i the 550 comparable to?  I almost never use Whitelabs, so I'm not familiar with the numbering.

17602
Yeast and Fermentation / Re: Best yeast for "American" Tripel
« on: March 03, 2010, 05:49:41 PM »
but just out of curiosity, what is your favorite tripel strain?

Hands down, WY3787.  Maybe I'm in a rut, but that's pretty much the only one I use for dubbel and tripel.  I figure that if Westmalle invented the style, that's the yeast to use.

17603
The Pub / Re: I am bored and wish to be entertained
« on: March 03, 2010, 04:19:21 PM »
I can stay awake til nearly 8:30 PM!  ;)

17604
Ingredients / Re: Brown Malt
« on: March 03, 2010, 04:17:53 PM »
It kinda depends on whose brown malt you're talking about.  A friend did some research and sent me this....

A while back I was asking about Baird brown malt, and whether it was really brown and not amber since the sack indicated both "brown" and "amber" (55-70L).  Weird.  The folks at Baird told me that it could be either brown or amber  depending on what the customer wanted it to be, that the two malts are interchangeable.  B.S!  Anyway, I purchased some Crisp amber malt (35L) from Greg Beron at Culver City Homebrew in So. Cal., and it is visibly identical to Baird.  Furthermore, I just received some Thomas Fawcett brown malt from North Country Malt and it is easily, visibly darker then the Baird.  I mention this to you because if you're getting your brown malt through the LHBS, and he gets it from Steinbart's, it is Baird amber malt that is mislabeled.  If you saw this Thomas Fawcett brown malt, it would be obvious.  Makes me mad since I just kegged a porter brewed with the Baird amber, thinking/hoping it was brown malt.

In my bourbon vanilla impy porter recipe, I use 1.5 lb. of the Baird, which is labeled as 70L.  That's 8.5 % of the total grist.  Whether is really is 70l, I don't know.


 

Man, I can't believe you kept that info!  I'm sure I must have mentioned the obvious taste/roastiness difference between the Baird and the TF. 

By the way, John Palmer's San Gabriel Porter recipe is a killer, and uses brown malt. 

Dude, you did the research so I didn't have to!  Of course I kept it!  :)

17605
Yeast and Fermentation / Re: Best yeast for "American" Tripel
« on: March 03, 2010, 04:16:32 PM »
I've been using Wyeast #3522-Belgian Ardennes and like the combo with Amarillo.  ;)

I like that combo, too, for a "Belgian/American IPA", but I guess I don't think of 3522 as a tripel yeast.  To me, it's a bit too spicy and phenolic for what I consider a tripel to be.

17606
General Homebrew Discussion / Re: Beer to move with.
« on: March 03, 2010, 04:13:34 PM »
Get your cornies filled at a brewpub when you get there.

17607
General Homebrew Discussion / Re: Scale for very small measures?
« on: March 03, 2010, 04:11:35 PM »
I use a reloading scale that measures in grains.  15.43 grains=1 gram.
Oh, do I have a story about a scale that measures grains!   ;)

Hmmmm.....may be dangerously close to mine....;)

17608
General Homebrew Discussion / Re: Scale for very small measures?
« on: March 02, 2010, 10:50:42 PM »
I use a reloading scale that measures in grains.  15.43 grains=1 gram.

17609
Events / Re: NHC Pre-Conference Events
« on: March 02, 2010, 04:28:59 PM »
Denny, have you done anything Lambic?
What about a Lambic/Funk section?

A couple times....

As to a separate "Wild Beers" section, we'd really rather not expand the categories more than they are now.  But we'll take another look at it if we get a lot of requests.

17610
Ingredients / Re: My babies
« on: March 01, 2010, 08:01:04 PM »
AAARRRRRGGGGGHHHHHH!!!!!!  Shrinkage!  ;)

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