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Messages - denny

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8146
Pimp My System / Re: Thinking about automation. Where to start...?
« on: July 18, 2013, 03:40:03 PM »
Google Brutus 10

8147
Kegging and Bottling / Re: This is Why Tanks Must be Tested.
« on: July 18, 2013, 02:29:56 PM »
Sounds like somebody's gonna be in trouble for filling it.

8148
Yeast and Fermentation / Re: Fermenting during a heat wave
« on: July 18, 2013, 02:29:20 PM »
I gave up and bought a freezer. In fact I bought two...

I lust for a freezer or two, but I've got nowhere to put them.

8149
Events / Re: Question about competition judging
« on: July 18, 2013, 11:31:29 AM »
Sometimes there are 3 judges.  It can work either way.  Generally, each will score the beer independently, then will discuss their impressions and scores.  Sometimes they discuss as they judge.

8150
Yeast and Fermentation / Re: Fermenting during a heat wave
« on: July 18, 2013, 10:36:32 AM »
I put my fermenter in a large plastic tub full of water and add ice packs to the water.

8151
Yeast and Fermentation / Re: Dry Yeast for a Belgian Dubbel
« on: July 18, 2013, 09:50:52 AM »
Yeah, well I get BOTH banana and bubblegum at higher temps with 1214!

8152
Yeast and Fermentation / Re: Dry Yeast for a Belgian Dubbel
« on: July 18, 2013, 08:48:37 AM »
Just to add, the dry Belgian yeasts always taste so phenolic. All band aid no fruit not awful, but not great. that's my experience anyway.

And that's fine for certain styles.  But IMO not for dubbel or tripel.

8153
All Grain Brewing / Re: Brew day
« on: July 17, 2013, 01:58:11 PM »
Looking forward to trying your beer, Jim!

8154
Yeast and Fermentation / Re: Dry Yeast for a Belgian Dubbel
« on: July 17, 2013, 01:35:33 PM »
Personally, I would use WY3787, 1214 or similar, and you'll have a more accurate end result.

Agreed.  I prefer 3787 for dubbel and tripel.

8155
All Grain Brewing / Re: Brew day
« on: July 17, 2013, 01:33:55 PM »
Just finished a low gravity (for me!) all late hopped APA.  My second run at the recipe with minor variations from the first time.  Trying to dial it in.

8156
Yeast and Fermentation / Re: Dry Yeast for a Belgian Dubbel
« on: July 17, 2013, 12:46:06 PM »
T-58 would definitely be better than S-33.  IMO, there's nothing vaguely Belgian about the flavor profile of S-33.  Yeah, you;re right, dry yeast is easy, but in this case there isn't a dry yeast I know of that will make a really great dubbel.  IMO, this is a case where you really need a liquid yeast, unless ease of use trumps flavor.

Are you going to hit 10,000 today???

Geez, hadn't noticed that.  Maybe so if I keep posting worthless tripe like this!

Is there a prize?  ;)

8157
Yeast and Fermentation / Re: Dry Yeast for a Belgian Dubbel
« on: July 17, 2013, 12:42:18 PM »
T-58 would definitely be better than S-33.  IMO, there's nothing vaguely Belgian about the flavor profile of S-33.  Yeah, you;re right, dry yeast is easy, but in this case there isn't a dry yeast I know of that will make a really great dubbel.  IMO, this is a case where you really need a liquid yeast, unless ease of use trumps flavor.

8158
Yeast and Fermentation / Re: 1056 Smack Pack Viability
« on: July 17, 2013, 10:26:27 AM »
How long does starter prep usually take?

For a large starter without a stirplate, I'd plan on 3-4 days to ferment out and 2-3 day of cold crashing before it's ready to decant and pitch. Allowing for a couple more days would be ideal, especially with a low-flocculating yeast.

+1.060

8159
Going Pro / Re: Going Pro Cheap - NJ Farm Brewery Licensing and Fees
« on: July 16, 2013, 02:27:26 PM »
That's totally cool!  With that option, I might have a retirement "biz"!

8160
Going Pro / Re: So you want to be a brewer
« on: July 15, 2013, 12:48:33 PM »
At a wedding reception I talked to a guy who is going pro. He has been brewing dice Christmas, on a Mr. Beer system. He has made four batches, all awesome. 8)

Jeff, send him the link to the article before he hurts himself!

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