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Messages - denny

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Events / Club Night booth pictures
« on: August 21, 2012, 08:29:25 AM »
I took a lot of pics on club night.  If I can find the time, I'd like to post some for all of your viewing pleasure.  I even have Denny's booth with him behind the scenes pouring some Wee Shroomy.  :)

Yes to both!

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Events / Club Night booth pictures
« on: August 21, 2012, 08:28:55 AM »
Is that a flat screen display for what's on tap?



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General Homebrew Discussion / Re: 2012 Conference Seminars Now Available
« on: August 20, 2012, 02:48:15 PM »

I highly recommend Greg Doss' talk on attenuation.

Events / Re: Club Night booth pictures
« on: August 20, 2012, 02:46:56 PM »

I have also started using less crystal malt, and have been boiling the first gallon of run-off to half a gallon. I feel this has been improve the malt profile significantly.

You don't feel like they give you different results?

Extract/Partial Mash Brewing / Re: Old Extract?
« on: August 20, 2012, 11:34:54 AM »
I recall someone on TechTalk years ago (I want to say it was John Blichmann) had done some tests using old cans of extract.

My recollection is that over pitching the yeast for some reason reduced the off flavors from stale extract.

I could probably search my archives for it, but I'm pretty certain my recollection is correct.

Not that I am recommending using old extract, but if you need to you can minimize the badness.

Pretty sure it was Dan Listermann.

All Grain Brewing / Re: Considerations for 3-gallon all grain batches
« on: August 20, 2012, 08:11:47 AM »
I love that DIY mash tun. My mash tun (although 15 gallons) uses the John Guest Brand fittings. They're these plastic snap on tubes, valves, etc. They're great. You can buy them anywhere but I just bought an already made mash tun from I absolutely love it. No stuck mash and so easy to clean.

Dang, you did what I wanted to do -- a tee fitting to make a nice loop. I know it's not necessary (I can hear Denny now...) but it's sleek and good-looking. Nice.

Well, if looks are more important than function, be my guest!  ;)  Many people who have started with loops have reported how it gets caught up when they're stirring.

Yeast and Fermentation / Re: When to Start My Starter
« on: August 20, 2012, 08:09:38 AM »
I'd start about 4-5 days ahead of time to make sure it has time to ferment out. If it goes more quickly than expected, a couple extra days in the fridge won't hurt. No need to warm it up before pitching, unless you want to add some wort on brew day.

This is what I do.

Adding a pump to do recirculated chilling.

Equipment and Software / Re: Newb Question - Aluminum Stock Pots
« on: August 19, 2012, 02:33:11 PM »
No problem at all.  The first few ribbons I won were for beer made in an AL kettle.

Equipment and Software / Re: Broke a glass carboy this morning
« on: August 19, 2012, 10:32:54 AM »
Well, I generally just drink directly from the buckets.

I KNEW IT!!   ;D

Extract/Partial Mash Brewing / Re: Lightening extract?
« on: August 19, 2012, 09:58:27 AM »
It was dark in a hygrometer cylinder.

You were measuring the beer's humidity?  ;)

All Grain Brewing / Re: Considerations for 3-gallon all grain batches
« on: August 19, 2012, 08:21:23 AM »
Don't worry you can get the same braids at Lowes. And get the shortest cheapest braid since length doesn't matter in this case.

Why doesn't the length matter.  I assumed aonger supply line would pic up more liquid and coud be distributed evenly along the bottom of the mash tun.

The majority of the wort enters the braid at the end closest to the bulkhead.

Yep.  The braid is porous, right?  It's not like wort enters at one end and flows down it.

Ingredients / Re: Sanitizing Homegrown Hops
« on: August 18, 2012, 03:05:13 PM »
I boil mine for 60, 30, 20, 15, 10 or 5 minutes or soak then in a 5 - 7 % alcohol solution for a week or two. No problems so far.


Kegging and Bottling / Re: Extra yeast at bottling
« on: August 18, 2012, 03:04:40 PM »
I'm not saying more yeast = more carbonation. Bottle conditioning to high levels of CO2 in high alcohol beer is stressful on yeast. It's common practice to use more yeast in a stressful environment than a less stressful environment. I assume the same logic holds when bottle conditioning.

FWIW Lalvin's recommended dosage for bottle conditioning sparkling wines is about 10g per 20L, or 2 packs per 5 gallons.

Got it....thanks for the explanation!

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