Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - denny

Pages: 1 ... 545 546 [547] 548 549 ... 1054
Kegging and Bottling / Re: Canning/Bottling in mason jars??
« on: August 05, 2012, 09:36:03 AM »
While it may be OK to put already carbed beer in Mason jars, I'd be wary of trying to "jar condition" with them.  I really doubt they can take the pressure.  If you do it, put them somewhere safe until you're sure I'm wrong!

Kegging and Bottling / Re: Some very basic kegging questions
« on: August 05, 2012, 09:32:56 AM »
Here's my two cents.  I was in Rebel Brewer a few months ago, and one of the guys there told me that used ball locks are going to be out of existence to buy commercially.  Basically only new ball locks will be available soon.  How soon that is, I can't tell you.

"They" have been saying that for the last 10 years.  True, in that time the supply has tightened up and the price has risen, but as far as I can see the supply is still out there.

Other Fermentables / Re: Pickles and Crispness
« on: August 05, 2012, 09:29:50 AM »
Cool!  Good to know!

Ingredients / Re: MFB pilsner malts and DMS creation?
« on: August 04, 2012, 09:51:13 AM »
All I can tell ya is that I don't recall ever having a DMS problem when I used MFB pils.

General Homebrew Discussion / Re: What makes it "Belgian"?
« on: August 04, 2012, 09:47:18 AM »
Wow, didn't expect to "create" such a debate with my question.

So back to Tom's comment, I don't think I want to try a hoppy IPA with Belgian yeast.  I don't think it will be as good as with American yeast.  I'll stick to Belgian-sourced yeast for making Belgian-style beers.

I make an IPA with Wy3522 and American hops that I like at least as well as an American style IPA.  Just sayin....

General Homebrew Discussion / Re: Ken Schramm in Hospital
« on: August 04, 2012, 08:52:33 AM »
Thanks for the info, Jeff.  Get well soon, Ken!

General Homebrew Discussion / Re: What makes it "Belgian"?
« on: August 04, 2012, 08:47:48 AM »
We are talking about the nation that invented the smurfs. ;) .

The Pub / Re: How to introduce a girl to brewing...
« on: August 04, 2012, 08:45:05 AM »
Apricot, Blueberry and Cherry all come to mind....

My wife hates fruit beers, but loves IPAs.

Same with my wife and most of the women I know.

General Homebrew Discussion / Re: New iPhone Brewing App
« on: August 04, 2012, 08:40:09 AM »

I've tested it on my iPad, which is a 1st gen running iOS 5, and it works just fine.

Not sure what to say.

Thanks, Steve.  It was a report, not a complaint!  I'm on an iPad2 running iOS 5.1.1

All Grain Brewing / Re: Fauxpils results and discussion
« on: August 03, 2012, 02:14:36 PM »
Does anyone else think it's weird OG and FG were the same when 3X spent so much time at 158* and 5% was just a single rest at 149* with a mashout?

Not really.  You got beta action with the lower temp.  It doesn't look like the 2012 NHC presentations have been posted yet, but Greg Doss from Wyeast gave a very interesting seminar about a mash temp vs. fermentability experiment he'd done.  Surprising results which kinda make me question a lot of things about mash temps.  I'm looking forward to being able to go over it again.

The Pub / Re: I'm sick of summer.
« on: August 03, 2012, 12:35:30 PM »
I actually love the weather is Seattle. If I didn't have roots here I would consider moving there.

The Pacific Northwest is my favorite part of the country, but I've never actually been there in the winter.  It's almost always nice when we're there (June, August, September).  Long days, cool temps.....

I love the winter here.  Seldom snows or gets too cold (not that it doesn't ever do either).  I've even developed a fondness for the rain in the winter.  Perfect for having a beer and reading a book!  Summer goes from July through Sept. and it's so beautiful it makes up for the winters.

The Pub / Re: Minimum kegs to pour @ club night?
« on: August 03, 2012, 10:15:01 AM »
How many of those did your club go through Denny?  Is 30 kegs overkill or is it what you need to survive the thirsty masses?

We put on 12 at a time.  Some, like the Wee Shroomy, kicked.  Others didn't.  I'd say we emptied maybe 1/2 of them.

how did the tofu pale ale go over?

Fair... brought home about 1/2 a keg.

I think I heard somewhere, it might had been on this forum (can't remember) that Denny doen't like peated malt(?).

Could it have been the "discussions" with Mr. Peat on the NB forum long ago?  ;)

Other Fermentables / Re: Pressing asian pears
« on: August 03, 2012, 09:26:39 AM »
but yeah, I would think asian pears would not present the same clogging problem as european pears.

I don't think they would either, but I haven't tried them.

The Pub / Re: Minimum kegs to pour @ club night?
« on: August 03, 2012, 09:24:51 AM »
So who is the club night organizer?

I would probably bring two kegs, or perhaps four if I can strap them together and call them a 'single bag.'. I'm working on a recipe using malt grown in the fields near me, hops grown in the chateau next door and wild yeast collected in october. Then aged on French oak.

For those of you who flew with your kegs, did you have to vent them all the way first? Would they keep a seal with no CO2 pressure?

We plan on flying in seating class "A," which is discounted first class (1300 per person as opposed to 980 per person for the super cheap seats, which seems like a deal to me) so I would hope that as a first class passenger I'd get a little leeway in what I bring onboard. But I dunno.

Ron (Bluesman) is part of the Philly organizing committee.  Shoot him a PM for info.

Pages: 1 ... 545 546 [547] 548 549 ... 1054