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Messages - denny

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8056
Ingredients / Re: Hop Hoarder
« on: July 27, 2012, 08:44:34 AM »
Don't hops go bad? Do you hoarders use vacuum sealers? I just put them in ziplocks and try to get as much air out as I can.

I vacuum seal them and keep them in a freezer.

8057
General Homebrew Discussion / Re: Re: We need to talk...
« on: July 27, 2012, 08:29:11 AM »
FWIW Cantillon-flavored Guinness sounds like an improvement to me.

Yeah, I didn't want to hijack the thread but when I read the initial post my first thought was - "So how did the Cantillon-Guinness flavor combo work? Is it worth pitching some dregs into a gallon of dry irish stout to try it out, or was it nasty?"

Guiness has a little soured beer in it already, doesn't it?

That's always been the rumor, but I don't recall ever seeing it verified.

8058
Ingredients / Re: Hop Hoarder
« on: July 27, 2012, 08:27:37 AM »
I'm storing over 20 lb. of hops....

8059
Ingredients / Re: Palisade Hops
« on: July 26, 2012, 12:18:24 PM »

"Palisade This is a New variety with aroma of Fuggle and Willamette

No wonder I hated them!

8060
Equipment and Software / Re: building vs. buying mash tun
« on: July 26, 2012, 09:28:11 AM »
Thanks for the link, appears cost-effective and simple -- everything I was looking for!

I've used it for 425 batches and it still works great!

8061
Other Fermentables / Re: Pickles and Crispness
« on: July 26, 2012, 09:25:38 AM »
Pickle crisp is CaCl, it is a replacement for pickling lime.
http://www.culinate.com/author/Linda_Ziedrich/blog/the_scoop_on_pickle_crisp

Now that I know that, I'm adding some to my pickle recipes.  Thanks for the dosage info Denny.

I believe I read that Pickle Crisp is no longer being made...not that it matters.

8062
Beer Recipes / Re: Recipe help please
« on: July 26, 2012, 09:23:19 AM »
I'm gearing up to brew in the next few days and I think I'll just do the Griffin Spit recipe.  We'll see....

8063
All Grain Brewing / Re: stout water question
« on: July 26, 2012, 09:13:57 AM »
I'm going to be brewing up a sweet stout here pretty soon and  I have a couple questions about the water. I'm going to be cold steeping the dark grains and adding them late in the boil, so my first question is; would I use the water profile for a stout or for a light malty ale since I will only be mashing the base grains? Second, what pH should I shoot for with the absence of roasted grains in the mash? Thanks for the help guys. Cheers!

I'd use the profile for whatever color the beer will be without the cold steeped portion.  And aim for the normal 5.2-5.4 mash pH.

8064
All Grain Brewing / Re: Overnight mash
« on: July 26, 2012, 09:11:47 AM »
pp. 47-48

 ;D ;D I hope one day I can answer a question that way.

I thought it was pretty arrogant...

I thought it was succinct and to the point....

8065
Ingredients / Re: Muntons Caramalt/Maris Otter
« on: July 26, 2012, 09:06:12 AM »
Ok he swapped it out for Simpsons golden promise. I just wanted something British.

Sent from the future...

Great malt...make a wee heavy!

8066
Other Fermentables / Re: Pickles and Crispness
« on: July 25, 2012, 11:56:04 AM »
How about Bay leaf? That would be appropriate. One thing I can't stomach is limp pickled vegetables. Cucumbers doubly so.


Oh, the jokes I could make here. But I won't. ;~)

Wow....if I didn't know you, I'd say you were a man of taste and restraint!  ;)

8067
I'm brewing. just don't know what yet.

Same here.

8068
Beer Recipes / Re: IPA recipe help
« on: July 25, 2012, 09:30:35 AM »
I love Columbus anywhere...bittering, flavor, dry hopping....

8069
General Homebrew Discussion / Re: Fermentation Temps
« on: July 25, 2012, 09:29:19 AM »
PH can drop dramatically during fermentation. Some yeast make pH drop more than others. I haven't done enough experiments to confirm this, but my WAG is that some Saison strains stall out because they drop the pH too low before they can finish fermenting. This phenomena is something I've noticed when making mead with different wine yeasts. Since some Saison strains may be directly descended from wine strains, this may be an issue.

Has anyone using those strains kept notes about pH during ferment?

If that's the case, why would raising the temp (the recommendation for finishing most saison fermentations) work?

8070
Other Fermentables / Re: Pickles and Crispness
« on: July 25, 2012, 09:27:57 AM »
Did a little reading on adding CaCl2 to pickles.  Looks like 3/4 tsp./pint, added directly to the jar.

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