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Messages - denny

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Beer Recipes / Just Kinda Happened
« on: February 10, 2013, 03:16:47 PM »
I predict you will have an incredible beer.

No's got Fuggles!  ;)

And Denny, you would be proud.  Batch sparge #2 and I may be leaning away from my homemade sparge arm.  It was really nice to sparge indoors when it's 20F outside!


Good on ya, Dave!

Beer Recipes / Just Kinda Happened
« on: February 10, 2013, 02:13:43 PM »
I predict you will have an incredible beer.

No's got Fuggles!  ;)

+ 1 for everything Dave mentions, excepting that runoff time is the next most important variable after crush.  Those two factors are what I feel are the most important for efficiency.

Unless you're batch sparging, in which case runoff speed makes no difference.

Dave, I found that my efficiency went up 2-3 points on a consistent basis when I increased my mash ratio from 1.33 qt./lb. to 1.65-75.

All Grain Brewing / Need Some Serious Help
« on: February 09, 2013, 09:28:47 PM »
Yeah, that's how I understand it, although I think I saw something recently that suggested there were some minerals in RO water.  I could be mistaken about that.

General Homebrew Discussion / Conference pointers
« on: February 09, 2013, 04:25:37 PM »
Crispy told me at a conference once that he sampled every beer at club night.  He used a very, very small glass.

I will say that these days I'm betting that would be an impossible task unless one was using a nano glass. I'm not even sure you could get around the taps in the time for club night.

Don't you recall Crispy's nano mug?  Can't be more than an oz.

General Homebrew Discussion / Re: Sanitizer in the Fermenter
« on: February 09, 2013, 03:36:29 PM »
What sanitizer were you using?  I'd bet that you got such a small amount in there you'll be fine.

All Grain Brewing / Re: Need Some Serious Help
« on: February 09, 2013, 03:34:30 PM »
I'm betting it's your water.  If you want to continue using your tap water, get an analysis for .  Or use distilled/RO water.  Either way, also get Bru'nwater and start adjusting your water.  400 ppm hardness sounds like a bad thing.

Kegging and Bottling / Re: morebeer reconditioned corny kegs
« on: February 09, 2013, 01:12:44 PM »
Have you contacted them about replacing it?  Doesn't do you much good immediately, but at least you could avoid a total loss.

FWIW, here's the quote from the mash profile section of the decide.....

"The light body profiles mash at a lower temperature resulting in higher enzyme activity and a cleaner lighter overall profile.  Full body profiles mash at a higher temperature resulting in less enzymatic activity and more unfermentable sugars in the finished beer - providing a fuller body to the finished beer."

Just read this in Beer Smith under mash profiles help.

Boy, I kinda hope you misunderstood what Beersmith is saying.  Otherwise Brad needs to do some rewriting.

General Homebrew Discussion / Re: Conference pointers
« on: February 09, 2013, 09:46:09 AM »
Monitor your drinking. I was mostly a drunk fool for my first conference, less so for my second one and never really drunk for my third one. There is a lot of great beer, if you aren't completely enjoying a beer then just dump it (but not in front of the brewer). Drink as much water as you do beer. Also tell people to only give  you short pours. I make a point of only drinking 2oz or so of a beer unless it is absolutely fantastic. During my first conference there were a couple of guys that were absolutely hammered 30 minutes into club night (frat boy hammered), don't be that guy. Plus, the more you monitor your alcohol intake the easier it will be to wake up for the talks. You learn a lot of great stuff from the talks as well as have some great beer at them. The conference is awesome and you are going to have a great time.

WISE WORDS!  I was "that guy" at my first conference, too.  Fortunately (?), health issues have forced me to really cut back on my drinking.  I don't start til noon now and try to limit myself to less than 3 pints total over the course of the day.  Not saying that anyone else should follow that policy, but I do think that to a degree less is more.

I just took a gravity sample on a 10 day old IPA.  After I got my reading I put it in a PET bottle with a carbonator cap, hit it with 30 psi and stuck it in the freezer.  In an hour I'll have a cold, carbed sample to taste.

When you do this Denny, do you only fill the bottle half way?

I put about 16 oz. in a 20 oz. bottle.

Yeast and Fermentation / Best Beer for S-23?
« on: February 07, 2013, 07:42:36 PM »
I remember it turned out badly for you, but it may be just a palate difference - I know I like your recipes, but maybe my palate isn't as sensitive to the fruity side of things?  I know it isn't as refined as some guys I know who can pick out subtleties.

Mine was so weird I sent some to John Palmer who said it tasted like Bartles and Jaymes Passion Fruit Wine Cooler!

Yeast and Fermentation / Best Beer for S-23?
« on: February 07, 2013, 07:16:01 PM »
You won't get a lot of love from Denny on this yeast, but I like it ok.  I think the best lagers I made with it were American 2 Row style lagers with flaked corn, but fermented in the 45-47F range and leave it on the yeast for a month.  It can get fruity if fermented warm, IIRC.  You got it, so you might as well use it.

Good luck and enjoy the brew.

I fermented in the 45-50 range and it was still disgustingly fruity.  I know there are people who have had success with it, but there are a lot who had the same experience I did.  Wish I could figure out why.

Yeast and Fermentation / Best Beer for S-23?
« on: February 07, 2013, 06:35:33 PM »
IMO, the best thing to do with it is throw it away and get a better yeast.  I made the 3 worst beers I've ever made using that yeast

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