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Messages - denny

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8131
All Grain Brewing / Re: grain bill for imperial IPA
« on: June 27, 2011, 03:45:38 PM »
And that's my point, what is too much? I'm looking for a good ROT on % of sugar vs. OG or ???

You need to experiment to see what works for your tastes.

8132
All Grain Brewing / Re: Denny Conn's BVIP (pic)+(more pics added)
« on: June 27, 2011, 12:40:53 PM »
Yeah, the vanilla is the first thing to fade.  I don't really like aging this beer.  I think it's best maybe 6 weeks-2 months after brewing.

8133
Commercial Beer Reviews / Re: Dick Yuengling on the radio (NPR)
« on: June 27, 2011, 12:32:45 PM »
Thanks for the heads up!

8134
One of the things that's gone really well for our club meetings is the occasional "Tech Trivia" night.  Formatted like the old GE College Bowl (c'mon, somebody besides me has got to be old enough to remember that!).  Start with a tossup question.  Each team buzzes in (I bring and old synthesizer with sound FX) and whoever buzzes first gets a chance to answer the question.  If they get it right, they get to try to answer 3 more questions.  If they're wrong, the other team gets a shot.   

8135
All Grain Brewing / Re: grain bill for imperial IPA
« on: June 27, 2011, 11:48:27 AM »
Too much sugar will produce too much alcohol. That's the "heat" I'm referring to. Maybe you only use that term for fusels, which I realize is not what we're talking about.

"Too much" might, but "too much" is a relative and subjective assessment.

8136
All Grain Brewing / Re: grain bill for imperial IPA
« on: June 27, 2011, 10:47:51 AM »
I think "thick" is a good description for it. I need some more experience using sugar, because it's probably much more predictable than what I'm doing. While I don't like thick beer, I also don't like hot beer.

If you're implying that sugar=heat then you might want to reassess how you're using it and if other techniques might be giving you the heat.  Sugar on its own shouldn't do that.

8137
Commercial Beer Reviews / Re: West Coast is the Best Coast for Beer
« on: June 27, 2011, 09:30:29 AM »
Anyone who's wife is named Pooja must be an expert in East v West...  ::)

Also scratching my head over this one...
Quote
Sierra Nevada in Chico, California, which has been brewing amazing IPAs for over 30 years
Seems like exactly 30 years ago and I don't remember IPA coming out with any distribution until I saw it in Buffalo, NY around 2000 or so...  ;D



Lemme make sure I understand you here....you're saying that you didn't see IPA in wide distribution until 2000?  If so, I think that proves the case for the west coast!

8138
All Grain Brewing / Re: grain bill for imperial IPA
« on: June 27, 2011, 09:28:22 AM »
I hear you and I've had some turn out that way, but try mashing long and low sometime and I think you'll be pleasantly surprised. I'm not a BW fan and this procedure has worked well for me.

Nothing wrong with using sugar, I just enjoy the challenge of doing it without.

I've done a 2 hour mash at 147 and I didn't think the results were as good as when I used sugar.  The long low mash lessened the body somewhat, but it still tasted too thick (yeah, I know...how can taste be thick?).

8139
Beer Recipes / Re: Traquair House Ale Clone - Wee Heavy
« on: June 27, 2011, 09:26:44 AM »
Trying to think of Eugene-influenced beers for next year.  I think I'm gonna brew a tofu pale ale, too.

You could do a smoked beer using malt smoked over burning bras and draft cards.

I was actually thinking of a different kind of smoke....;)

8140
Beer Recipes / Re: Traquair House Ale Clone - Wee Heavy
« on: June 27, 2011, 08:38:29 AM »
Trying to think of Eugene-influenced beers for next year.  I think I'm gonna brew a tofu pale ale, too.

8141
All Grain Brewing / Re: grain bill for imperial IPA
« on: June 27, 2011, 08:37:08 AM »
I disagree about the need for sugar. I like 98-100% domestic 2-row and 0-2% of whatever specialty malt you like (I like British 65L crystal). I mash at 148-149 for 60 min with no mashout, then I boil for 90 min to get it at the color I like, and I use a huge amount of WLP001 or Pacman or some other very dry American yeast. Always gets it to the 1.010-1.014 range where I like them.

I agree. With a long mash and at the proper temperature, you don't have to use sugar.

No, you don't have to.  But my experience is that it makes a better (and more to style, if you care about that) beer.  without the sugar, my IIPAs end up more like Am. BW.

8142
Commercial Beer Reviews / Re: West Coast is the Best Coast for Beer
« on: June 27, 2011, 08:32:46 AM »
And this is news??   ;D

8143
The Pub / Re: Watcha plantin' this spring?
« on: June 26, 2011, 11:04:09 AM »
YUM!  That sounds great, Gordon.

8144
Ingredients / Re: What Specialty Grains?
« on: June 26, 2011, 10:59:04 AM »
CaraMunich is like a crystal malt and is not a sub for Munich.  Does your LHBS carry any type of "regular" Munich malt?

ETA:  I looked at Heart's website and they do have Weyermann Munich I and II listed.  Those are great malts.  You could go for either.  Type I will give you a less intense (but still prominent) maltiness than type II, but either would work great to increase malt flavor and body.

8145
Beer Recipes / Re: Traquair House Ale Clone - Wee Heavy
« on: June 26, 2011, 10:13:07 AM »
Thanks, Scott!  That is one of my all time favorite recipes.  I use it as the base of my Wee Shroomy (chanterelle mushrooms added) and will be serving it at NHC next year.

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