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Messages - denny

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61
Events / Re: NHC forum meetup
« on: May 13, 2015, 10:50:42 AM »
Just curious, the conference was in San Diego a few years ago (was unable to make that one). Have the CA beer laws changed since then to cause this sticky commercial/homebrew situation? I will be at this year's conference and forum meet-up, BTW. I hope some sort of compromise can be worked out.

Yeah, the laws have changed.  And in fairness to the AHA, I have discovered that this law was implemented after the conference had been booked.  I should have known better, huh?  I let my fever (Brazilian crud) and prejudices (favoring homebrew over commercial beer) cloud my thinking.  It's an unfortunate situation this year that we'll all deal with one way or another and hope that it doesn't happen in the future.

62
Kegging and Bottling / Re: Food Grade CO2
« on: May 13, 2015, 10:42:40 AM »
I was told by an industry person that the only difference is the price you pay.

63
Events / Re: NHC forum meetup
« on: May 13, 2015, 10:39:29 AM »
Of course, it's obvious that that AHA did not cause the situation with the law.  The law is what it is and we have to comply.  But I would hope that in the future more consideration would be given to something like this when selecting a conference site.  I fully realize that due to the growing size of the conference there are increasingly limited choices about where it can be held.  But I hope that accessibility of homebrew becomes a more major concern in the future.  And I can say that because I'm not on the GC any more and YOU guys have to deal with it!  :)

64
Events / Re: NHC forum meetup
« on: May 13, 2015, 09:21:13 AM »
Everyone please keep in mind that I was just expressing a fever-driven opinion.  As much as I'd like it to be that way, it really isn't practical.  How could enough homebrew for the banquet be produced?  There really is no choice but to have commercial beer and I'm grateful for the brewery sponsorships.  However, that doesn't change my feelings about the fact that this is a homebrew conference and there shouldn't be limitations on bring the beer we make and that are the basis of the existence of the AHA.  So, maybe the solution is we don't return the conference to CA until things change?

65
Ingredients / Re: "Modified" grain
« on: May 12, 2015, 04:40:48 PM »
Practically, that a single infusion mash will suffice.

Yep.  To expand a bit, modification indicates how easy it is to mash a grain.  How much of the star h is solubulized.  Great article here by John Palmer...http://www.homebrewersassociation.org/attachments/0000/1291/JFzym03-Extracting.pdf

66
Events / Re: NHC forum meetup
« on: May 12, 2015, 01:51:19 PM »
I'm gonna go rogue here with my thoughts.  This is the American HOMEBREWERS Association.  It's the National HOMEBREW Conference.  If there's a conflict between homebrew and commercial beer, 86 the commercial beer.  I can live without it.  I'm there for the homebrew, after all.  I realize this viewpoint won't be widely shared and sure, like everybody else I'd love to have both.  But if having commercial beer is gonna limit access to homebrew, ditch the commercial beer.

67
Events / Re: NHC forum meetup
« on: May 12, 2015, 10:13:20 AM »
We'll be in the San Diego room.  That means that we will be able to share homebrew but not commercial beer.  Due to CA laws, the AHA needs to maintain a strict separation.
I'm fine with that for the forum meetup, but really confused as to how that's going to work for seminars and the banquet.

AFAIK, most seminar rooms will be commercial only and seminars that serve homebrew will be in SD room.  No idea how that's gonna work for the banquet.

68
Events / Re: NHC forum meetup
« on: May 12, 2015, 10:11:40 AM »
Meetup will be Fri. from 11:15AM-12:15 PM.  I'll post the room ASAP!
There will be blank nametages so you can wrote your forum handle on them to OD yourself. 

 ;D

HAHAHAHA!  Corrected!

69
Events / Re: NHC forum meetup
« on: May 12, 2015, 09:16:49 AM »
Meetup will be Fri. from 11:15AM-12:15 PM.  I'll post the room ASAP!

We'll be in the San Diego room.  That means that we will be able to share homebrew but not commercial beer.  Due to CA laws, the AHA needs to maintain a strict separation.  Is that OK with everyone, or would you rather be in a room with commercial beer but no homebrew?  You have until the end of the week to register your opinion so Matt and I can decide.  There will be blank nametages so you can wrote your forum handle on them to ID yourself.  Anything else we need?

70
General Homebrew Discussion / Re: FWH
« on: May 09, 2015, 09:52:53 AM »
So I could have sworn somewhere that FHW bitterness is more approximate to a 20 min addition, so that's how I've always calculated the IBUs. Apparently I should be setting it for the full 60/90 mins. I guess my recent beers have been more bitter then I planned, but I've no had any complaints!
I think I posted the link to a presentation from last year's NHC, but lab analysis showed FWH producing about 10% more IBUs when compared to the same hop amount added at the start of the boil.  The real question for the xbeeriment would be whether the difference is detectable on the palate.  In other words, is there a detectable difference in the _quality_ of the bitterness.  Is the 'smoothness' different despite the slightly higher IBUs?  etc.

I think maybe that's my experiment from a number of years ago.  Starting on pg. 29, see if this looks familiar...http://www.ahaconference.org/wp-content/uploads/presentations/2008/DennyConn.pdf

71
General Homebrew Discussion / Re: FWH
« on: May 09, 2015, 09:51:43 AM »
Set the parameters and I'll get in Denny.  I'll play around with it

I'm doing a series of articles for BYO starting in the fall.  I'll revisit at least of my old experiments with more stringent controls.  I'll be asking for help from everyione once I publish the parameters.  Stay tuned...

72
General Homebrew Discussion / Re: FWH
« on: May 09, 2015, 09:50:14 AM »
So I could have sworn somewhere that FHW bitterness is more approximate to a 20 min addition, so that's how I've always calculated the IBUs. Apparently I should be setting it for the full 60/90 mins. I guess my recent beers have been more bitter then I planned, but I've no had any complaints!

I have always felt that even though a FWH addition measures about 10% more IBUs, it tastes to me like a 20 min. addition, so that's how I calculate it.  But it is by no means a settled thing so do what seems right to you.

73
All Grain Brewing / Re: Stirring Mash
« on: May 09, 2015, 09:48:38 AM »
Not that I'm aware of based on my own experience.  Done it many times.

74
I hope to have time this winter to do some studies about IBU contribution from whirpool hops.

75
General Homebrew Discussion / Re: Beer in Brazil
« on: May 08, 2015, 01:01:47 PM »
Damn, that looks awesome, Denny and Drew! It makes me want to go to Brazil now, where previously I'd never really considered it. And Drew is gonna get drizunk on that glass he made!

Actually, that's one the factory made.  We blew standard pint glasses.

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