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Messages - denny

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Other Fermentables / Re: Using Concentrate - Reusing Off Gas to Carb
« on: October 03, 2013, 09:14:21 AM »
 I assume you're going to add sugar to hit that SG?  Your plan to find a yeast that ferments to that ABV but finishes with sweetness ain't gonna yeast will produce anything but a very dry cider unless you artificially arrest fermentation.  That's not easy and kinda unpredictable.  You might want to check out Drew's "Everything Hard Cider" book to get some ideas.

Equipment and Software / Re: What is this?
« on: October 03, 2013, 09:09:33 AM »
I do nothing until it gets a lot worse than that, then I scrub with BKF.

Going Pro / Re: So you want to be a brewer
« on: October 03, 2013, 08:22:37 AM »
Guys, this is getting dangerously close to a political discussion.  If you're going to discuss government stupidity, please do it within the context of how it effects beer, not the government itself.

Beer Recipes / Re: Avocado Beer
« on: October 02, 2013, 01:42:39 PM »
learn something new everyday.

I was kinda prepared because my wife is a big believer in this and for years I've been telling her I don't see it working!  So I was aware of these resources already.

Beer Recipes / Re: Avocado Beer
« on: October 02, 2013, 09:31:23 AM »
My experience w/avocados is that they quickly turn black.  Maybe in secondary where the oxygen has been scavenged, but I think your color will be affected.

not that this relates to this particular situation but did you know that if you leave the pit in the avocado it will not turn black? even if you have mashed the avocado, if you then but the pit in the mash it will prevent the black

Myth...disproven by ATK.  Not to mention experience!  You can accomplish the same thing by placing plastic wrap right pon the surface.


"Oxidation, which occurs due to air exposure, can cause the fruit of an avocado and/or guacamole to turn brown on the surface. To delay this process, brush it with an acidic agent such as lemon, lime and even orange juice or vinegar, then place it in an air-tight container, cover it with clear plastic wrap and keep it refrigerated until you eat it.

Placing the avocado seed in the guacamole may help maintain the dip's original color because the seed reduces the amount of surface area that's exposed to air, thereby minimizing oxidization. "

"Though there are more than a few old-wives tales claiming that throwing the pit into the bowl will help prevent this from happening, it's a trivial task to prove that this isn't true.

Harold McGee did it in his great book The Curious Cook by leaving two bowls of mashed avocado sit side-by-side, one with the seed placed in it, the other with a seed-sized light bulb stuck into it. Both browned at exactly the same rate."

If Harold McGee says it, you can believe it.

Zymurgy / Re: Zymurgy iphone app?
« on: October 02, 2013, 09:18:10 AM »
Any update on the app and the proposed improvements? I have another long trip coming up and I would love to have offline access.

I got a beta version to test yesterday, but I don't know what the release schedule is.

Yeast and Fermentation / Re: Poor WLP002 attenuation: raise temp to fix?
« on: October 01, 2013, 02:31:17 PM »

The OP says he roused it twice...

That's what she said

In that case, I doubt that warming it will do any good.

All Grain Brewing / Re: is vorlauf necessary?
« on: October 01, 2013, 02:30:18 PM »
What was the result of your blind tasting for this?  Thanks and cheers!
Yes please!
Pretty please!

I don't recall ever getting the beers from Jim.

Beer Recipes / Re: Avocado Beer
« on: October 01, 2013, 01:08:49 PM »
First, you need to define for yourself what you hope to get from the avocado.  How will it contribute to the beer?  Imagine what you want the finished beer to taste like...and why!

The Pub / Re: In need of some advice...
« on: October 01, 2013, 10:28:57 AM »
Yeah, some people don't understand why drinking beer and smokin dope are fun either. ;)

Well, that's DIFFERENT!  ;)

General Homebrew Discussion / Re: HLT or Mash Tun
« on: October 01, 2013, 10:28:18 AM »
So if I went for a rectangular cooler for my MLT what size is recommended. Don't know how often I would be doing high gravity beers, but I definitely know that I will vary quite a bit in the size batches I will be doing. Five to ten gallon batches that is.

I have a 72 qt coleman extreme. I have made 11 gallon batches of 'normal' gravity (around 1.050-1.060) with it and was able to do mostly no sparge (I had to run off a small part of the first runnings before I had room or the last gallon or so of sparge water) I can do a 1.100+ beast at a 5 gallon batch but it's pretty full (partigyle so no sparge again)

I have 48, 70, and 152 qt. mash tuns.  If I was going to only have one, it would be the 70.

Not interested.  I brew for the brewing, not the beer.  Well, not as much as the brewing...;)

The Pub / Re: In need of some advice...
« on: October 01, 2013, 08:47:37 AM »

How's the best way to deal with such times?

Stop caring about watching grown men play a childish game....

But .... It's a lot of fun! :)

I guess it is for some people.  I've never understood why....

Homebrew Competitions / Re: NHC Entry Limits for 2014
« on: October 01, 2013, 08:43:06 AM »
Subcommittee reports, including one from the comp subcommittee, are posted here....

General Homebrew Discussion / Re: HLT or Mash Tun
« on: September 30, 2013, 11:13:56 AM »
GASP! Not HSA!!!!!!

Yeah, it CAN happen....personal experience.

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