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Messages - denny

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8101
Commercial Beer Reviews / Re: Another best beers list.
« on: September 21, 2013, 11:03:05 AM »
Nothing about when ones palate comes to the state where a fine lager can be appreciated as one of the best beers in the world.

Data from a fanboy site does not exactly make those the best beers, IMHO.

+1.060, Jeff!  I also like how those people became "expert" because their opinions matched other "expert" opinions.  Kinda like "40 million Frenchmen can't be wrong"...why, yes, they can!

8102
The Pub / Re: iOS 7
« on: September 20, 2013, 11:15:44 AM »
Here's a list of what updates you get depending on what device you have....

http://www.cnn.com/2013/09/18/tech/mobile/ios-7-upgrade-faq/index.html?hpt=hp_t3

8103
All Things Food / Re: Bacon blu cheese burgers
« on: September 20, 2013, 11:11:19 AM »
Sounds great!  My fave is bison bacon blu burgers.  I'll have to try your technique.

8104
The Pub / Re: iOS 7
« on: September 20, 2013, 08:28:55 AM »
Haven't downloaded it yet..maybe today.

8105
General Homebrew Discussion / Re: Lid on or off during boil?
« on: September 20, 2013, 08:27:28 AM »
I'm not sure the research has been done already, but I would imagine you would need to test for varying factors (length of boil, boiloff rate, atmospheric humidity and temp, surface area and shape of lid, yada yada), then run the condensate through HPLC to determine the amount of SMM over time. Or you can just brew some beer and use your palate.

Yep, that's what I did after reading about partial covering being OK.  I don't know about you guys, but I usually don't measure my beer...I drink it!

8106
Beer Recipes / Re: Strong dark Belgian ideas from mixed grains
« on: September 19, 2013, 11:38:13 AM »
proteins fold when they make foam, similar to denaturing but different, once folded they can't unfold into the form they were in originally and in order to make foam you have to start out in that initial form.

At least that's how I understand it.

Good explanation!

8107
The Pub / Re: Where are you?
« on: September 19, 2013, 08:36:54 AM »
Hey, buddy, good to see you here!

8108
Beer Recipes / Re: Strong dark Belgian ideas from mixed grains
« on: September 19, 2013, 08:34:53 AM »

Really? Do you agree with this statement Denny? I've never heard about proteins getting 'used up'.
 
Quote
Lastly, homebrewers who keg their beer should be aware that foam positive molecules can get “used up” when foam is created. Thus, if you shake your keg to carbonate it, you may be dipping into your pool of foam makers for your beer.

Yep, that's been known for years and I completely agree.  It may or may not cause problems for you, but it happens.

8109
General Homebrew Discussion / Re: Lid on or off during boil?
« on: September 19, 2013, 08:31:18 AM »
Stacks with exhaust vents AND a condensate drip ring.  Plus the kettle is domed.  If you leave the flat lid on even partially, you'll notice that the underside is covered in steam condensation.  That's the stuff that you don't want to fall back into your wort.

Just gotta ask...have you had a problem from boiling with a partially covered kettle?  Because I haven't.

8110
General Homebrew Discussion / Re: Lid on or off during boil?
« on: September 17, 2013, 01:14:26 PM »
Partially covered is fine.  Think of how many breweries have enclosed kettles.  But a study done many years ago concluded that you want at least 15% of your kettle surface uncovered.
Breweries have enclosed kettles, but they have stacks and probably exhaust fans too :) But still I'm sure partially covered is fine. The important point is letting steam escape before it condenses and returns to the wort.

Correct on the stacks and vents, which is why 15% open works.

8111
General Homebrew Discussion / Re: Lid on or off during boil?
« on: September 17, 2013, 12:03:34 PM »
Partially covered is fine.  Think of how many breweries have enclosed kettles.  But a study done many years ago concluded that you want at least 15% of your kettle surface uncovered.

8112
Kegging and Bottling / Re: bottling with fresh yeast
« on: September 17, 2013, 10:46:52 AM »
Any yeast you add will only ferment to the extent of the sugar you add or is left in the beer.  If you had bottle bombs before, it's probably becasue you either used too much priming or the beer had unfermentables left in it.  I'd use 1/4-1/2 pack of US05, in the bottling bucket.  You can rehydrate or not....doesn't really matter much.

8113
General Homebrew Discussion / Re: Marshmallow Root Powder?
« on: September 17, 2013, 09:29:03 AM »
Aren't mucilage and pectin in those quantities going to be problematic in a beer?

Only if you want it clear. ;)

Or liquid!  I can imagine this making beer Jello!

8114
Glad you said that!

I thought the HBD would perk up, but it did not.

Yeah, I think the people who were/are interested in those formats aren't interested enough to actually post!

8115
General Homebrew Discussion / Re: Marshmallow Root Powder?
« on: September 17, 2013, 08:28:32 AM »
Aren't mucilage and pectin in those quantities going to be problematic in a beer?

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