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Messages - denny

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46
General Homebrew Discussion / Re: Why I'm not a big fan of IPA any longer
« on: February 09, 2018, 05:59:27 PM »
I swear these "no IBU" fruit bomb "IPA's" are for people that would rather have a wine cooler but are too embarrassed to order one  :D  :D. But seriously, tons of residual sugar, huge body, no bitterness and fruitiness out the ying yang, that sounds like Bartles and James not an IPA.

Any specific examples you're talking about?  Obviously they exist but I think many other IPAs have improved vs 10 years ago due to better packaging/freshness, more late hops, and fewer residual sugars/crystal malts.

these neipa that use super fruity hop varieties, super fruity, low attenuating yeast and high chloride water. It makes for a fruity and insipid drink for my tastes. They taste like wine coolers.

Any specific examples? I've had some from Hill Farmstead, Trillium, etc. that are obviously crafted very well and taste great. Obviously you get turds as outliers but the well made versions are worth seeking out.

I tend to agree with bayareabrewer on this, and here are some of my examples....https://www.experimentalbrew.com/blogs/denny/oh-say-can-you-see-through-your-beer

47
General Homebrew Discussion / Re: Aspiring brewer, new to forum
« on: February 08, 2018, 05:23:25 PM »
The Bru’water knowledge page. The Bru’water knowledge page. The Bru’water knowledge page.

In case it wasn't clear, THIS^^^^^

48
Loooooooong distance

I made Drew say 153 "mea culpas".

49
The copy on beyondpod sounds like the guest is under water. Can only understand a few words hit n miss. Just FYI.

Thanks.  Unfortunately we're aware of that.  We blame Skype....;)

50
General Homebrew Discussion / Re: MoreBeer forum is apparently dead
« on: February 07, 2018, 06:56:53 PM »
Everything in homebrewing is down compared to 4-5 years ago.

Could that be at least partly due to the improving economy?
I'd think that a lot of folks just don't have the same amount of free time that they had when the economy was still dragging.

Yeah, that's the traditional line and I think it's true.  When people are working more and making more money, they have less time and incentive to brew.  Add to that the fact that a lot of new brewers want it quick and easy, and don't feel like they have the time or desire to participate in forums and other stuff.

51
Beer Recipes / Re: Jack the CrIPA
« on: February 07, 2018, 06:34:18 PM »
Is the Citra lupulin powder, cryo hops or something @ 25.2% aa? I was going to suggest a lot more hops but don’t have any experience with that stuff.

FWIW, both the powder and pellets are cryo.  The powder is no longer being produced due to difficulties in using it.  All cryo is now in pellet form.

Thanks. Any recommendations on usage amounts for an IPA? That feedback might help the OP.

I have a blog post going up soon on the YCH website detailing my experience.  In the meantime, I've them in the whirlpool (about 2.5 oz. at 120F and another beer with 2 oz. at 180F) as well as dry hopping 1-2 oz. 

52
Beer Recipes / Re: Jack the CrIPA
« on: February 07, 2018, 06:09:55 PM »
Is the Citra lupulin powder, cryo hops or something @ 25.2% aa? I was going to suggest a lot more hops but don’t have any experience with that stuff.

FWIW, both the powder and pellets are cryo.  The powder is no longer being produced due to difficulties in using it.  All cryo is now in pellet form.

53
Beer Recipes / Re: Jack the CrIPA
« on: February 07, 2018, 06:08:49 PM »
Is the Citra lupulin powder, cryo hops or something @ 25.2% aa? I was going to suggest a lot more hops but don’t have any experience with that stuff.

They are cryo-hops which I myself have no experience with. The supply shop I went to suggested them, I cant wait to see how it turns out. The IBU we calculated I believe was around ~70 (can't be exact I don't have my notes with me...)

I've worked with cryo quite a bit and I can tell that you're wasting them using them for bittering.

54
General Homebrew Discussion / Re: MoreBeer forum is apparently dead
« on: February 07, 2018, 06:07:10 PM »
Traffic here on AHA is way way down from what it was just 4 or 5 years ago.

I suggest HBT to anyone who wants both traffic and fairly decent homebrewing advice.  You need a filter for some of the garbage but by & large it's pretty okay.  They do certainly still get good traffic there somehow. 

But where you want really good input on anything, I sure hope the AHA forums here stay around for a lot longer.  It's where I've preferred to spend my time for several years and still do.  More about quality, even if it's less in quantity.

Everything in homebrewing is down compared to 4-5 years ago.

55
General Homebrew Discussion / Re: No boil kits
« on: February 07, 2018, 06:05:14 PM »
I agree with Andy.  They're generally not bad and very easy.

56
https://www.experimentalbrew.com/podcast/brew-files-episode-29-its-6-oclock-somewhere

The Brew is Out There!

Last year, Peter Symons led us all through a discussion of early Australian brewing practices and he promised he had more up his sleeve. Get ready to look up his sleeve and we explore the unique Australian take on Prohibition and how the Australian brewing industry modernized in his new book 6 O'Clock Brews

57
Yeast and Fermentation / Re: Re-hydrating dry yeast US-05
« on: February 07, 2018, 03:52:20 PM »
Denny and I have the same opinion on this one. Yeast nutrient is cheap insurance. But I add it to the wort in the boil. Session IPA? Sprinkle a sachet on top and you're good to go

Sent from my Pixel 2 using Tapatalk

I've never used a yeast nutrient and haven't experienced any problems.  I am brewing from the "dark side" i.e. porters and stouts with lots of dark grains and moderate alcohol i.e. 4.5 yo 6.5.  Maybe that makes a difference.

However, I treat anything Denny says as "Gospel".

You may be better off taking things as interesting data points to check out for yourself.

58
Yeast and Fermentation / Re: Denny's 50 (Wyest 1450) for a lager
« on: February 06, 2018, 10:54:09 PM »
Holy sh!tsnacks this is getting complicated! I had not even thought about it in quite those terms...if a yeast has historically been used to produce what have been universally (?) recognized as lagers, e.g., the Weihenstephan strain, but after DNA sequencing we find that it is actually more of an ale strain, does that actually change the practical use of the strain to create lager beers? And does it matter if a beer fermented at 50°F and a beer fermented at 65°F are unable to be differentiated in a sensory test? What if I use a lager recipe and ferment with Cry Havoc or Denny's Favorite 50 at low temps and get great lager-like results?

All that is to say I'm a bit of a pragmatist. If it looks like a lager, and it tastes like a lager, then it's a freakin lager!

Sent from my Pixel 2 using Tapatalk

That's how I look at it.  A rose by any other name...

59
Yeast and Fermentation / Re: Denny's 50 (Wyest 1450) for a lager
« on: February 06, 2018, 08:45:05 PM »
Putting all the recent info together, such as some lager yeast might be S Cerevisiae; such as fermenting under pressure at ale temps; maybe tasting/smelling/looking like a lager makes it a lager?

Yeah, that's a good metric, but then we have to define that!  An keep in mind that lager yeasts appear to have DNA of both cerevisiae and bayunus/pastorianus.  So, technically a lager yeast has an ale yeast component while an ale yeast doesn't have a lager yeast component.  As far as I understand.

60
Yeast and Fermentation / Re: Denny's 50 (Wyest 1450) for a lager
« on: February 06, 2018, 07:49:03 PM »
Keep us posted, after my own warm fermented lager experiments, exBeeriments, conversation over on HBT https://www.homebrewtalk.com/forum/index.php?threads/592169/
and info coming out that many of the yeastie beasties that we think of as lager yeasts actually have more "ale" DNA I'm really curious to see the results of yeast experiments and temp across the spectrum!

Sent from my Pixel 2 using Tapatalk

So, if you use an ale yeast, and ferment it at higher than normal lager temps, what makes it a lager?

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