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Messages - denny

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All Grain Brewing / Re: Fauxpils results and discussion
« on: August 02, 2012, 10:25:54 AM »
Wow, Nate, VERY interesting!  I want to thank you for all your effort with this!

General Homebrew Discussion / Re: New iPhone Brewing App
« on: August 02, 2012, 10:12:58 AM »
Steve, I just tried the strike temp calc.  After filling in the info and hitting the calculate button, nothing happened.

The Pub / Re: Olympic Divers ...
« on: August 02, 2012, 08:57:17 AM »
very weird.....

The Pub / Re: Minimum kegs to pour @ club night?
« on: August 02, 2012, 08:55:37 AM »
In the past, clubs were recommended to bring a minimum of 4 kegs. I imagine for someone overseas, they could make an exception.

I'd hope so!  FWIW, our club took 36 kegs for club night and we weren't even close to the top numbers.

General Homebrew Discussion / Re: Brewing with Bourbons
« on: August 02, 2012, 08:53:41 AM »
AFAIAC, as long as it isn't rotgut you can use any bourbon.   IMO, if you can tell what bourbon is in it you've used too much and should just be drinking the bourbon instead.  I like to go for an integrated taste, not something that shouts "BOURBON!" at me.

General Homebrew Discussion / Re: New iPhone Brewing App
« on: August 02, 2012, 08:51:01 AM »
In perusing the hops section, when I click on Spalt it kicks me out of the program every time.  None of the others do this.

same here

Ingredients / Re: Coffee and Stout
« on: August 01, 2012, 01:57:16 PM »
Same amount for a porter?  1 qt in 5 gals or so?

We'd have to know your tastes.  The good thing about adding it late is that you can taste as you go.

General Homebrew Discussion / Re: New iPhone Brewing App
« on: August 01, 2012, 01:55:41 PM »
Will it work on iPod or iPad?  I have one of each but the iPhone is the wife's (although I get the bill...)
She is reluctant to leave it home so I can brew.

I'm running it on my iPad.  The display is iPhone size, but it works fine.  Steve has said he's working on an iPad version.

Ingredients / Re: Coffee and Stout
« on: August 01, 2012, 01:27:29 PM »
I add coarsely cracked beans to the secondary for aroma and a bit of flavor and strong brewed coffee to taste at bottling.  I've found that I need to reduce the bittering hops to account for the bitterness from the coffee.

Ingredients / Re: Hot peppers in an IPA
« on: August 01, 2012, 01:25:32 PM »
I plan on making a 3 gallon batch of Habanero IPA.

When would you add hot peppers?

Personally, never...and I LOVE habs!  But if you're determined to do it, add them to secondary.

General Homebrew Discussion / Re: 5 gallon starters and you drink them.
« on: August 01, 2012, 11:16:24 AM »
Do you guys "rinse" the yeast cake prior to repitching or just rack the fresh wort onto the yeast cake?  I tend to "rinse" the yeast but am wonder if this step is really worth the time...

IME, no, it's not.

Yeast and Fermentation / Re: Sugar and yeast nutrient
« on: August 01, 2012, 10:59:16 AM »
Without getting too deep into the weeds, I'll just say it's really hard for me to evaluate small differences in my beers. If we can't share our anecdotal experience, there's really no point to the AHA forum. I'll just say if you do try to evaluate two different methods, try to keep an open mind, because it's likely you'll just see what you want to see.

Wise, wise words

Yeast and Fermentation / Re: Sugar and yeast nutrient
« on: August 01, 2012, 10:26:59 AM »
Seems like the overall recommendation (aside from a starter) would be to use some sort of yeast nutrient. A few of you have mentioned using Wyeast's brand, is this just a personal preference or is it superior to say, White Labs Servomyces?

Also, thanks again for the replies, this has been an enlightening thread.

I use the Wyeast because it's locally made and it's what my LHBS carries.

Yeast and Fermentation / Re: Sugar and yeast nutrient
« on: August 01, 2012, 10:26:11 AM »
There might also be differences in the flavor profile if the yeast gets the simple sugars later compared to having them present in the beginning.

I've noticed a (completely subjective and possibly incorrect) qualitative difference in my perception of phenols and esters in Belgian beers where I added dextrose once primary fermentation is about 3/4 complete. For whatever reason I don't notice the same effects when adding sucrose instead of dextrose. I'm gonna have to get a tripel into brewing rotation to test this!

Yeast and Fermentation / Re: Sugar and yeast nutrient
« on: August 01, 2012, 10:24:24 AM »
Don't we hate it all when Denny's experiences don't line up with the theory  ;)


I know I do...then I've got to figure out what's wrong with the damn theory!  ;)

Seriously, though, even though I post experiences that differ from theory I try to encourage people to try things and decide for themselves.  In the case of adding sugar to the fermenter, the few times I tried it in a standardized recipe I really didn't see different results than adding it to the kettle.  But I'm always ready to admit that I screwed something up, so I'll try it again.  Just like decoctions...just becasue I haven't found much if any difference by doing them, I still do decoctions sometimes just to see if I missed something.

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