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Messages - denny

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Yeast and Fermentation / Re: Yeast Pitching Temperature
« on: June 20, 2011, 08:39:28 AM »
I just sat through Jamil's yeast seminar at NHC.  Getting the pitching temp down was one of the most important points he made.  He pointed out that most off flavors are produced in the first 72 hours of fermentation.  he said the he likes to chill to just below his intended fermentation temp before pitching.  My experience is the same.  Even if it takes you an hour to get to 62, you're far better off than pitching at 80.

Yeast and Fermentation / Re: Rubber Gasket in Fermenter
« on: June 19, 2011, 04:42:21 PM »
Has this ever happened to anyone else?

 Ha Ha. More times than you want to know;D ;D

 I used to fish it out by going elbow deep but after awhile I realize an air lock is not really necssary and just stuffed some paper towel in the hole and let it ride.

Yet another pragmatism award!

Events / Re: NHC Winners
« on: June 19, 2011, 04:41:01 PM »
Thanks Denny, and congratulations to all the winners!!!  Cheers!!!

Since I don't know who you really are, what category were you in and how'd ya do?

Ingredients / Re: Hops Direct announced this years crop
« on: June 19, 2011, 10:27:28 AM »
I mentioned this to Dave Wills of Freshops last night and he was dumbstruck that Sarabrianka was available.  He said that Cascade came from a cross of that Fuggle, and something else he couldn't recall at the moment.  Hey, we were at the Awards Banquet and there was some beer involved....

General Homebrew Discussion / Re: Timing Diacytal Rests
« on: June 19, 2011, 10:23:12 AM »
What does it taste like?
Pretty good. I cant say that I've ever tasted diacytal.......

Ya know the "butter flavor" on movie theater popcorn?  That's diacetyl.

Events / NHC Winners
« on: June 19, 2011, 10:20:29 AM »
Congrats to ALL the NHC winners, but especially Jeff Rankert, Chumley,  and any other forum members.  The entire list is at .  See ya next year in Seattle!

There are a lot of people who use the BIAB method.  I hear you can make good beer with it, but to me the logisitics of dealing with a bag of grain that weighs 10-15 dry and a lot more wet, kinda outweigh the supposed simplicity.  Give it a try and see what you think, but I'll bet you'll be switching to a cooler after a few batches.

Other Fermentables / Re: Hard Lemonade
« on: June 18, 2011, 06:09:20 PM »
Commercial hard lemonade is made from a heavily filtered fermented malt beverage.  The filtering removes all color and flavor.  To make it at home, the easiest way is to just mix lemonade and vodka in a keg than carb it.

The Pub / Re: for Denny
« on: June 18, 2011, 04:18:02 PM »
I recently found the stub of a ticket I bought in 1972 to see Zappa at the Cow Palace in Kansas City.  It was the Waka Jawaka tour with a 23 piece orchestra.  I recall the encores were "Brown Shoes Don't Make it" and "America Drinks and Goes Home".  He premiered "Moving to Montana" that night.  Steely Dan was the opening act, back in the days when Skunk Baxter was playing with them.

General Homebrew Discussion / Re: Where's the Flavor?
« on: June 18, 2011, 04:15:47 PM »
AFAIAC, this another fallacy from that book.  My advice would be to just get rid of it and get some better books.  Yeast is of course on component of flavor, but it interacts with other components (malt and hops as ingredients) to create flavors.  Both the amount and type of flavor yeast contributes are related to the yeast variety you use.  Some, like US-05 or WY1056, contribute virtually no flavor of their own and let the other ingredients shine through.  Other, like Belgian or wheat yeast, produce esters and phenols that contribute greatly to the flavor of the beer.  For instance, a Belgian tripel is nothing but pils malt and sugar.  Almost all of what we identify as the typical "Belgian character" come from the yeast.  English yeast makes contributions that are kind of halfway in between.  So, forget about that statement form the book (and AFAIC most of the rest of the book!).

The Pub / Re: for Denny
« on: June 17, 2011, 10:24:52 PM »
I'll walk through that back door with Denny, I would be his security.

Just Saying.

You got my back, Marc!  Sorry you're not here at NHC this year.

Equipment and Software / Re: How long's your hose?
« on: June 17, 2011, 06:52:33 PM »
Cut it in half.

Pragmatism in action!

Equipment and Software / Re: How long's your hose?
« on: June 17, 2011, 06:10:53 PM »
Does it still work?

If so,why change it?

Tom's exactly correct.   I just did the 401st batch with the same braid.  It looks terrible, but works great.  As to length, a few inches is plenty.  And just to be clear, I'm talking about braid....;)

Although not a direct water quality question, here is something that I did today that got me wondering.

I mashed with 22 quarts of my regular tap water and forgot to add a Campden tablet to it before I mashed in.  Could I have added one to the wort that I got from the grain?  Not a big deal as I've forgotten before and things have been fine but it got me wondering if there was anything I could have or should have done at that point.

Well, since Jim hasn't answered....nope.  By that point, whatever damage can be done will have been done.

Events / Re: NHC San Diego Update
« on: June 17, 2011, 08:17:46 AM »
It's been a killer conference so far.  Really smooth, great facility, lots of great beer.....hell, people even attended my seminar for some reason I can't fathom.  Tonight is club night which is always the highlight for me.  If you're thinking about going to Seattle next year, don't hesitate...just do it!

I've been watching the twitter feeds from the AHA and I think the hardest part is picking which talk to go to.  There are some really good talks happening at the same time.  Do you typically do your talk a couple times during the conference?

Starting about 3 years ago, nearly every speaker repeats their presentation on another day.  I did mine yesterday afternoon and again today.  Guess I'd better get out there and start handing out the bribes!  ;)

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