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Messages - denny

Pages: 1 ... 1172 1173 [1174] 1175 1176 ... 1189
17596
Yeast and Fermentation / Re: German Ale Yeast 1007
« on: November 16, 2009, 09:59:39 AM »
I'm currently drinking an alt fermented with 1007 at 58F and have another fermenting on the slurry from that one.  Not a hint of sulfur from either.

17597
The Pub / Re: Lets get to know each other!
« on: November 16, 2009, 09:58:14 AM »
   I just try to find humor in everybody and everything. It's there if you look just right.

That's an attitude that needs to be more widely embraced.

17598
The Pub / Re: SWMBO
« on: November 16, 2009, 09:55:05 AM »
how bout

KETTLE?

There ya go, being rational again!

17599
Yeast and Fermentation / Re: Yeast and Zip Lock baggies
« on: November 16, 2009, 09:52:11 AM »
Thanks for the experiment!  Now, at the very least, we know Crispy can tell when a beer isn't infected!  ;)

17600
Yeast and Fermentation / Re: German Ale Yeast 1007
« on: November 16, 2009, 09:50:21 AM »
Using Wy1007, I can't recall ever getting sulfur in my alts.  What yeast did you use?

17601
General Homebrew Discussion / Re: $8000 for a Lowenbrau???
« on: November 16, 2009, 09:46:33 AM »
No kidding!  I had a Ballantine Burton ale from 1931 a few years back, but that doesn't hold a candle to those!

Did you get to enjoy it's contents ?

Well, we got to sample the contents...enjoy may be a bit strong.  There were about 8 of us tasting.  We decanted it into a pitcher and spent about an hour sniffing the evolving aroma and taking notes.  It was pretty spectacular. When we finally tasted it, it tasted a lot like watered down scotch.  Interesting, but no one shouted "wotta great beer!"  One of the tasters was a microbiologist and he tried valiantly to culture the yeast, but no luck.

17602
The Pub / Re: Hey Guitar Players...
« on: November 16, 2009, 09:41:07 AM »
Damn, I'll have to get some pics of my stuff, although it's not that impressive.  I'll have to get it all collected in one place....it's spread out between the studio and home now.  Although my love at this point is my ukulele!

17603
Beer Recipes / Re: Rye Barleywine?
« on: November 15, 2009, 06:42:06 PM »
Well, of course this is coming from a rye freak, but I love 'em.  You have to be careful that the mouthfeel doesn't get too big, but the sugar should take care of that. 

17604
All Grain Brewing / Re: Flaked maize percentage for CAP
« on: November 15, 2009, 06:32:28 PM »
Boy, I'm surprised 25% isn't enough!  Nothing useful to add, though....

17605
Yeast and Fermentation / Re: Harvesting Yeast from Commercial Beer
« on: November 15, 2009, 06:03:36 PM »
I think I asked at tastybrew, but here goes again.

I tried with Brother Thelonius and got some activity.

Then I got lazy and it has been in a growler for about 6 months in my basement between 58-68 degrees.

Is it work trying to rekindle this stuff?

After that length of time at that temp, I think I'd consider it a goner.

17606
General Homebrew Discussion / Re: Stout or Porter
« on: November 15, 2009, 05:28:01 PM »
is it then an oatmeal stout or an oatmeal porter.

Yes.  ;)

17607
Beer Recipes / Re: Rye Barleywine?
« on: November 15, 2009, 04:48:13 PM »
I've made rye BW a few times.  To me, it looks alike a lot of crystal.

17608
Yeast and Fermentation / Re: Yeast "wake-up" starter
« on: November 15, 2009, 04:46:49 PM »
When I do a "wake up" it's usually a qt. or less.  I'm not trying to get much, if any, cell growth.

17609
General Homebrew Discussion / Re: Starter's OG
« on: November 15, 2009, 04:42:35 PM »
In general, you'll get better yeast growth from a starter in the 1.020-1.035 range.  The easiest way to achive that is to use .75 oz. DME (by weight) for each cup of water in the starter.  You're not in serious trouble this time, but try to get that gravity down next time.

An even easier way is to go metric.  1 gram of DME for every 10 mL of water gets you right around 1.035.

Maybe easier for you!  ;)

17610
General Homebrew Discussion / Re: Stout or Porter
« on: November 15, 2009, 04:42:01 PM »
Porters generally use chocolate malt, stouts don't usually.

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