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Messages - denny

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Ingredients / Re: Diastatic Power of Munich
« on: November 24, 2011, 01:41:54 PM »
great western, 10L

That's one of the better ones in terms of diastatic power (plus I really like the flavor!).  Asking it to convert 50% more than its own weight is pushing it.  I think it would do it, but if you want to be safe you might consider adding a 1lb. or 2 of pale just to be sure.

Ingredients / Re: Pilsner vs Pale Malt
« on: November 24, 2011, 01:35:28 PM »
For something like a generic "amber lager", I think it's wide open to do whatever sounds good to you.  My first reaction was to go with pils, but then I thought "why not the pale?".  Just like you said.  I think it's a worthwhile experiment to try the pale and I don't know why it won't work well.

Ingredients / Re: Diastatic Power of Munich
« on: November 24, 2011, 12:37:11 PM »
Maybe...what color is the Munich and what maltster?

General Homebrew Discussion / Re: Brewer's Tithe
« on: November 24, 2011, 10:50:25 AM »
I'm doing this in a manner....I'm using the 3-4 kegs that SN will send me from Beer Camp to put on a fundraiser for our local food bank.  SN will donate the beer.

Finally cold enough here to brew lagers so I'm doing a German pils.  All pils malt and Hallertauer Tradition hops, StaroPrague yeast.

I start with a basic cranberry sauce recipe...

12 oz. cranberries
1 c. water
1 c. sugar (I like brown sugar)

Bring sugar and water to a boil, add cranberries, return to boil, simmer for 10 min.

Usually I add orange zest and use orange juice for part of the water.  You can chop up some jalapenos and add them.  Whatever strikes your fancy.  You can also reserve about 1/2 c. of the cranberries and add them at the very end of the boil for more texture.

Homebrew Competitions / Re: 2 Golds
« on: November 23, 2011, 12:53:32 PM »
Good on ya, Graham!

All Things Food / Re: Sourdough Time!
« on: November 23, 2011, 10:51:41 AM »
Yeah, let's see it.  I just started cranking up my starter a couple hours ago, planning to bake Fri.

Wood/Casks / Re: my new barrel
« on: November 23, 2011, 09:17:02 AM »
Denny's BVIP calls for an addition of Bourbon back to the beer
so with that, you could try to match the keg's contents and if
you found the oak character dwindling lower than you like,
you could always add back some spirals or cubes...but you could just
go for the wood exposure in your keg and think lengthy time...and you would
definately have a winner.
That's an excellent idea, I love it!  I got a bottle of the bourbon that was in the barrel (well, same batch anyway) so I can add some of that back.  I think BVIP just moved up the recipe list. :)   ;)

All Things Food / Re: Noodles & Pasta
« on: November 23, 2011, 09:13:30 AM »
And yes, it is 100 grams of flour mixture to 1 egg in a 50 / 50 mix of semolina and white flour. Dunno how 100 grams corresponds in volumetric measure, but it worked out so well I probably will never find out ;)

It's around a cup, but I stopped using volumetric measurements once I discovered that formula.  Courtesy of Jamie Oliver.

Yeast and Fermentation / Re: Yeast starter
« on: November 22, 2011, 05:57:16 PM »
Just out of curiosity, how long would it be viable in the fridge before I had to throw it out?

Months likely.

General Homebrew Discussion / Re: Horizon for Late Hop/Dry Hop
« on: November 22, 2011, 04:50:36 PM »
I agree....I love Horizon for bittering but not so much for aroma.

Every description I read says it's resiny, candy-like, floral.  Sounds perfect for aroma!  I've used it only once in a beer.  It was single hopped, but it was a super dark beer, so the hops didn't even come through.

Well, maybe it was just me....guess I'll have to try again.

General Homebrew Discussion / Re: Horizon for Late Hop/Dry Hop
« on: November 22, 2011, 12:10:33 PM »
I agree....I love Horizon for bittering but not so much for aroma.

All Things Food / Re: Noodles & Pasta
« on: November 22, 2011, 12:05:31 PM »
Making the dough was a cinch, I used Denny's 50/50 - 100 grams and 1 egg per person methodology.
I'm having trouble parsing this.  You used yeast in your pasta?  50-100 grams of what?

100 gr. of flour and one egg per person, split 50/50 between AP and semolina flour.

Yeast and Fermentation / Re: Culturing yeast from commercial bottled beer
« on: November 22, 2011, 09:26:51 AM »
Sometimes a different yeast strain is used to bottle condition commercial beers, so you may not be getting what the source beer used in its primary.  I'm not sure about Chimay...Just realize this is a possibility.  It's probably still worth a try. ;)

Sometimes, yes, but pretty infrequently, especially for Belgians.  They have so much of the fermentation strain around that it doesn't nmake sense for most breweries to keep another yeast just for bottling.  Chimay uses the fermentation strain.

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