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 ... 546 547 [548] 549 550 ... 1074
8206
Kegging and Bottling / Re: Corn Sugar vs Table Sugar
« on: September 19, 2012, 02:12:42 PM »
I absolutely meant 3/4lb, as in 340 grams. I was targeting 5.3 volumes of CO2 in 20L of beer.  I used Champagne bottles, no explosions, but I did have a couple crowns come off unexpectedly.

Wow...thanks for the confirmation.  Obviously _I_ never would guessed that's what you really meant!

8207
Kegging and Bottling / Re: Corn Sugar vs Table Sugar
« on: September 19, 2012, 01:02:03 PM »
Good catch!

8208
The Pub / Re: ARGH!!
« on: September 19, 2012, 01:01:22 PM »
The Pirate Alphabet from Michael Nesmith's classic "Elephant Parts".....

http://www.youtube.com/playlist?list=PL4001D1E7017882FA

8209
General Homebrew Discussion / Re: Home Brew White Papers
« on: September 19, 2012, 10:56:00 AM »
You could also send your idea to Jill Redding, the editor of Zymurgy (jill@brewersassociation.org).  If it gets published in Zymurgy, it will be available in the Zymurgy archives.

8210
Events / Re: ARRRR, Mateys
« on: September 19, 2012, 09:08:11 AM »
The Pirate Alphabet from Michael Nesmith's classic "Elephant Parts"....

http://www.youtube.com/playlist?list=PL4001D1E7017882FA

8211
The Pub / Re: Send Gordon Stronger to Beer Camp
« on: September 19, 2012, 09:04:12 AM »
He might like to go again. Who would not?

You know I'd go again Jeff! Awesome time!

Same here!  I heard a rumor that SN wants to run another AHA contest towards the end of the year.

8212
Ingredients / Re: Coffee Stout
« on: September 18, 2012, 02:06:34 PM »
I use 2 methods for coffee beers.  First, I put 3-5 oz. of coarsely cracked beans (in a bag) in the fermenter after the bulk of fermentation has finished.  Then, when I bottle or keg, I add brewed coffee (or you could use your liquid espresso) to taste.  I prefer that to adding it to the fermenter because you can get just the right amount without too much guessing.

8213
Yeast and Fermentation / Re: surprisingly low wort fermentability
« on: September 18, 2012, 10:21:14 AM »
Working for me on both Win7/FF and iOS 5/Safari

8214
Yeast and Fermentation / Re: surprisingly low wort fermentability
« on: September 18, 2012, 09:09:19 AM »
Denny,

Actually, even for single infusion mashes the optimum temp for best attenuation depends on the mash time as well. The longer the mash time the lower the optimum temp will be.

Mash time was held constant in Greg's experiment so that other factors could be compared.

BTW, looks like the avatars are broken again.


Great..... :(

8215
The Pub / Re: Sake Makers In Japan Try Their Hand At Craft Brewing
« on: September 18, 2012, 09:05:55 AM »
Just heard that story ion the radio a minute ago!

8216
Equipment and Software / Re: Grist Gun
« on: September 18, 2012, 09:04:44 AM »
You just want to be careful to keep everything clean with that kind of setup.  You don't want bits of grain or dust around where they could contaminate your wort.

8217
Yeast and Fermentation / Re: surprisingly low wort fermentability
« on: September 17, 2012, 11:28:25 AM »
Interesting info as always, Kai.  Sorry about the wild goose chase with Greg's info.  I had totally forgotten that is was for single infusion mashes.  I plead old age!

8218
Yeast and Fermentation / Re: Methods to cool a hot fermentation?
« on: September 17, 2012, 11:24:46 AM »
I noticed a fairly prominent, but not overwhelming, sulphur smell coming from the yeast this morning that I hadn't noticed after the first day. The White Labs description (and the yeast reviews) didn't mention sulphur at all, could this be due to the higher fermentation temperature compared to the first day? Or might it have just taken a couple days to build up enough to notice?

Don't worry about smells coming off the fermenter. Sulfur is common.

As Shrek said "Better out than in!"

8219
Kegging and Bottling / Re: Canning/Bottling in mason jars??
« on: September 17, 2012, 11:24:03 AM »
I use 1/2 gal. plastic containers with snap on lids.  That way I don't have to worry about them bursting, which I've heard stories of with glass.  I simply sanitize them with StarSan.

8220
Kegging and Bottling / Re: Problem with keg hopping
« on: September 17, 2012, 09:55:06 AM »
I made my first mash tun out of a 3 gal. round cooler and a SureScreen a la Ken Schwartz's directions.  Only took me 2 batches to move to a bigger cooler and a hose braid and move the SureScreen to a keg.

Pages: 1 ... 546 547 [548] 549 550 ... 1074