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Messages - denny

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8176
Commercial Beer Reviews / Re: Celebration is out again
« on: December 07, 2011, 10:31:56 AM »
I think an hour boil would be sufficient.

I don't know what to say about the recipe variations....my friend went to Dressler and this is the recipe he got.

8177
Commercial Beer Reviews / Re: Celebration is out again
« on: December 07, 2011, 09:45:32 AM »
#1 on the Sierra Nevada runway...  Bigfoot!  Woo hoo!  I've been reading about a limited edtion SN Bigfoot aged in bourbon barrels.  Be still my beating heart!!

Here are some of the waiting barrels....



8178
Commercial Beer Reviews / Re: Celebration is out again
« on: December 07, 2011, 09:43:44 AM »
It's exactly the same as in years past...that was verified when I was at Beer Camp.  They had just released it and I drank a lot of it on tap.  Verified with several people there that it's the same recipe.  They said that SN will give you any recipe you ask for.  Here's the Cele recipe direct from the brewmaster via a friend who works in the R&D lab....note that the hops times are backwards from what we normally think of.  I.e., "0" is the first addition and "100" means after boiling for 100 min.

Malts:
Pale 2-row: 89%
Caramel (60L): 11%
Mash at 157.5 F
Original Gravity: 16.0 Plato
Ending Gravity: 4.0 Plato
ABV: 6.8%
Hops
0 min: Chinook & Centennial
90 min: Cascade
100 min: 2/3 Cascade & 1/3 Centennial

100 min: Whirlpool
IBU: 65
Dry Hopped with 2/3 Cascade & 1/3 Centennial
Yeast: SNBCo Ale



8179
Well, I'm brewing today, not this weekend.  2nd brew session of the week, making Nick Danger porter.  Starting tomorrow I work every day and most nights through the end of the year, so I figured I'd better brew when I can!

8180
Going Pro / Re: Unwritten rule for Pro Brewers
« on: December 06, 2011, 03:06:32 PM »
The BA's secret handshake involves stroking one another's facial hair.

I don't even wanna think about that.....

8181
Going Pro / Re: Unwritten rule for Pro Brewers
« on: December 06, 2011, 02:10:52 PM »
Have you been to NHC before?  Seems like 90+% of the men have facial hair.  I think it has to do with brewing in general.

8182
The Pub / Re: woo hoo! We win!!!
« on: December 06, 2011, 12:56:18 PM »
Oh, and Denny, Eugene is right above Springfield on that list.

DOH!  Makes sense....

8183
General Homebrew Discussion / Re: Ask The Experts: Denny Conn
« on: December 06, 2011, 12:08:39 PM »
But, as you point out, the pod itself has flavor and should be used, also.  Those suckers are expensive and you don't want to waste anything!

They grow on trees around here (actually the orchids that produce the pods grow on trees around here).   :D

I put my spent vanilla pods into a bowl of sugar.  After a week or two you have vanilla-sugar.  (Thank you for the idea Chef Emeril).

Carl, have you been here?  www.hawaiianvanilla.com  My sister and her husband sometimes work there doing tours and marketing.

8184
The Pub / Re: woo hoo! We win!!!
« on: December 06, 2011, 09:53:08 AM »
Interesting...Springfield OR is #25 on the list, but Eugene isn't listed.  Strange, since they're connected!   And obviously they only look at "large" cities...we get about 3 times as much rain at my house as either Springfield or Eugene.

8185
Ingredients / Re: 15 kg of hops...
« on: December 06, 2011, 09:49:49 AM »
I have more than I need too, probably 12 lbs.  The problem is the 30 lbs of salmon that are also in the freezer.

You need to brew some IPAs Denny!

Trade you hops for salmon!  ;)

8186
Ingredients / Re: 15 kg of hops...
« on: December 06, 2011, 08:59:22 AM »
No, you need to brew MORE!

Well, tomorrow will be my 2nd brew session in 5 days....

8187
Ingredients / Re: 15 kg of hops...
« on: December 06, 2011, 08:31:42 AM »
I inventoried my hops the other day...I've got 32+ lb. crammed into my freezer!   I have GOT to stop buying hops!

8188
General Homebrew Discussion / Re: Ask The Experts: Denny Conn
« on: December 06, 2011, 08:29:31 AM »
Denny (expert)
The recipe for your Bourbon Vanilla Porter calls for the vanilla beans to be scraped. Why and what do you do with the "scrapings"?

I put the scrapings and the hulls into the beer. It's a month old and starting to taste pretty good....

You did the right thing!  I guess I just assumed people are familiar with how to use vanilla beans in cooking, but I've found that that's not always true.  Most of the flavor in vanilla beans comes from the "gunk" inside them.  By splitting them lengthwise and scraping that out, you get the greatest effect from them.  But, as you point out, the pod itself has flavor and should be used, also.  Those suckers are expensive and you don't want to waste anything!

8189
Yeast and Fermentation / Re: Yeast Nutrient
« on: December 05, 2011, 03:03:40 PM »
I read everything :)

I haven't ever experimented with when is best to add nutrients.  For beers I use nutrients in starters and in the boil.  Boiling nutrients can certainly lead to wort darkening, although there is generally plenty of nitrogen in the wort to lead to some darkening.

I use Servomyces, I'm still working through some 10 hl packs I got a while ago :)  I don't know what they use in the Wyeast blend besides the nutrients, but I would think it would be fine just throwing it into the boil.  Maybe it clumps if you throw it in directly, that's the only reason I can think of to dissolve it first.

I knew you'd be there!  What about using 1 tsp. per 5 gal. vs. the recommended 1/2 tsp.?  Any advantage?  Any problems?

8190
Yeast and Fermentation / Re: Re-using Yeast for Starters
« on: December 05, 2011, 03:01:48 PM »
How much is in the jars?  If it's a full 8 oz, I would use less.  Much less.

Tom, what's the downside of using 6-8 oz.?  Less healthy yeast?

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