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Messages - denny

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8101
The Pub / Returning Commercial Kegs
« on: October 15, 2012, 11:11:07 AM »
A friend just called me because a caterer left a bunch of empty sankey kegs behind after an event and he wants to know what do with them.

Will any old liquor store take these things back?  The caterer apparently is not returning.

Obviously, they're usable and should be returned.  Just not sure the easiest way to do it.

I figured someone here would know...

I think I'd try the distributor.


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8102
Beer Recipes / covert FWH to boil hops
« on: October 15, 2012, 08:54:00 AM »
I'd like to brew Denny's Waldo Lake Amber based on the recipe of NB's Kit (I won't buy the kit, but just follow their recipe.)  It is hopped as follows:

1.00oz Cascade @ FWH
0.75 Magnum @ 60min
1.00oz Centennial @ 0min

How would I convert the Cascade amount to boil hops?  My work schedule for the next few weeks won't allow me to have 6 hour un-interrrupted for brewing, but I've had good luck chilling my wort (after mashing)  in a walk-in cooler for up to 48 hours before starting the boil. But somehow I don't think that leaving FWH hops in for 48hours is going to work... or maybe it will?

Advice?
tx red

If you do what you propose, it will be a different beer.


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8103
Other Fermentables / Sulfur aroma in cider
« on: October 15, 2012, 08:52:36 AM »
It's not at all uncommon for cider to give off a lot of sulfur as it ferments.  As Shrek said, "Better out than in!".


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8104
The Pub / Stratos (highest parachute jump attempt)
« on: October 14, 2012, 06:58:05 PM »
Wasn't this done last Thursday?

Nope.....too windy then.


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8105
Equipment and Software / New Beersmith app for phones & tablets
« on: October 14, 2012, 06:34:17 PM »
Did somebody said ProMash?

Allow me.....

PROMASH!!!!!


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8106
General Homebrew Discussion / New Baby Boy - New Brew!
« on: October 14, 2012, 06:33:51 PM »
Congrats, Mike!


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8107
The Pub / Re: Stratos (highest parachute jump attempt)
« on: October 14, 2012, 11:20:42 AM »
When he stepped out of the capsule onto the platform I almost lost it.  That was one of the most exciting things I've ever seen,

8108
The Pub / Re: Stratos (highest parachute jump attempt)
« on: October 14, 2012, 10:46:40 AM »
My palms are sweating just watching this....

8109
All Grain Brewing / Re: Jumping back into the game
« on: October 12, 2012, 01:47:13 PM »
This is the one I was looking at

http://www.menards.com/main/mobile/outdoor/fire-pits-grills-smokers/high-pressure-cook-stand/p-1694251-c-10141.htm


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I can't really see the burner in that one, but it it's what I think it is it should work well for you.

8110
The Pub / Re: Greeting from the Gulf!
« on: October 12, 2012, 12:09:33 PM »
I'm actually ready to get back. I like the beach a lot but I would not want to live here. I have a home on 7 acres of mountain land dropped in the middle of a fairly remote forest that I enjoy very much and a business that I am looking forward to get back too.

Not saying I wouldn't mind owning a beach house, but a week is enough for me.

Kinda the same way I feel about Hawaii.

8111
Yeast and Fermentation / Re: Great attenuation.....a little too great
« on: October 12, 2012, 10:00:26 AM »
I just read through that presentation. Pretty cool stuff, but a bit confusing at times with just the slides. It would be neat if someone could make up a calculator using his percentages for each of the factors for terminal gravity.

I think his experiments are fantastic and provide a lot of food for thought, but I'd hesitate to try to extrapolate his results empirically just yet. What if certain yeast strains are better/worse at fermenting Crystal malt? Or maybe certain strains handle higher or lower mash temps better than others.

I think the trends that Greg discovered are my biggest takeaways from this presentation. I think there are too many variables to try to pin down an exact FG in advance, but this will definitely help make some choices about things like mash temp, amount of adjuncts/specialty grains and yeast selection when tweaking recipes.

Greg said during the presentation that he hopes to do more work with this to confirm and expand his initial findings.

8112
Yeast and Fermentation / Re: Great attenuation.....a little too great
« on: October 12, 2012, 09:59:03 AM »
I just read through that presentation. Pretty cool stuff, but a bit confusing at times with just the slides. It would be neat if someone could make up a calculator using his percentages for each of the factors for terminal gravity.

Yeast strain, grist, mash temp and mash time. DrewG, if you have accurate measurements for these four things, we could see how it compares to Doss's presentation.

There's an audio recording there, too, if that would help.

8113
General Homebrew Discussion / Red Hoptober
« on: October 11, 2012, 03:27:28 PM »
I really like the Blue Paddle pils.


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8114
Equipment and Software / Re: New Beersmith app for phones & tablets
« on: October 11, 2012, 09:56:21 AM »
Why is that? No Wifi?

I'm asking b/c the cloud makes that recipe sharing access easier since it deals with the sync issues. With all the excitement about the cloud, it seems that software developers may not be interested in much off-line support.

Kai

Yep.  I brew in a detached garage and it's to far from the house to get a wifi connection.  I have the same issue with a lot of other software.  My internet connection is even too slow to stream video to my TV.  There are 2 sides to living in the middle of nowhere!

8115
Yeast and Fermentation / Re: Great attenuation.....a little too great
« on: October 11, 2012, 09:53:35 AM »
Wasn't there a presentation at NHC (i wasn't there but I think Denny mentioned it) that indicated a mash temp of 153 was optimal for attenuation. If you were at 154 you were right on that threshold.

Yep, from Greg Doss of Wyeast.  AHA members can access it here.....

http://www.homebrewersassociation.org/attachments/presentations/pdf/2012/1616-04%20Attenuation%20-%20Gregg%20Doss.pdf

I just experimented with this on a barley wine I brewed this weekend. I don't have a side by side but I have brewed this recipe more or less a couple times and have notes I can compare to about terminal gravity at least. not a lot of variables as the grist is just 25 lb munich.

Have you read through Greg's entire presentation?  There's a lot of valuable info there.

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