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Messages - denny

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8371
Events / NHC Winners
« on: June 19, 2011, 10:20:29 AM »
Congrats to ALL the NHC winners, but especially Jeff Rankert, Chumley,  and any other forum members.  The entire list is at http://www.homebrewersassociation.org/pages/competitions/national-homebrew-competition/winners/2011-nhc-winners .  See ya next year in Seattle!

8372
There are a lot of people who use the BIAB method.  I hear you can make good beer with it, but to me the logisitics of dealing with a bag of grain that weighs 10-15 dry and a lot more wet, kinda outweigh the supposed simplicity.  Give it a try and see what you think, but I'll bet you'll be switching to a cooler after a few batches.

8373
Other Fermentables / Re: Hard Lemonade
« on: June 18, 2011, 06:09:20 PM »
Commercial hard lemonade is made from a heavily filtered fermented malt beverage.  The filtering removes all color and flavor.  To make it at home, the easiest way is to just mix lemonade and vodka in a keg than carb it.

8374
The Pub / Re: for Denny
« on: June 18, 2011, 04:18:02 PM »
I recently found the stub of a ticket I bought in 1972 to see Zappa at the Cow Palace in Kansas City.  It was the Waka Jawaka tour with a 23 piece orchestra.  I recall the encores were "Brown Shoes Don't Make it" and "America Drinks and Goes Home".  He premiered "Moving to Montana" that night.  Steely Dan was the opening act, back in the days when Skunk Baxter was playing with them.




8375
General Homebrew Discussion / Re: Where's the Flavor?
« on: June 18, 2011, 04:15:47 PM »
AFAIAC, this another fallacy from that book.  My advice would be to just get rid of it and get some better books.  Yeast is of course on component of flavor, but it interacts with other components (malt and hops as ingredients) to create flavors.  Both the amount and type of flavor yeast contributes are related to the yeast variety you use.  Some, like US-05 or WY1056, contribute virtually no flavor of their own and let the other ingredients shine through.  Other, like Belgian or wheat yeast, produce esters and phenols that contribute greatly to the flavor of the beer.  For instance, a Belgian tripel is nothing but pils malt and sugar.  Almost all of what we identify as the typical "Belgian character" come from the yeast.  English yeast makes contributions that are kind of halfway in between.  So, forget about that statement form the book (and AFAIC most of the rest of the book!).

8376
The Pub / Re: for Denny
« on: June 17, 2011, 10:24:52 PM »
I'll walk through that back door with Denny, I would be his security.

Just Saying.

http://www.youtube.com/watch?v=qLm3HMG8IhM&feature=related

You got my back, Marc!  Sorry you're not here at NHC this year.

8377
Equipment and Software / Re: How long's your hose?
« on: June 17, 2011, 06:52:33 PM »
Cut it in half.

Pragmatism in action!

8378
Equipment and Software / Re: How long's your hose?
« on: June 17, 2011, 06:10:53 PM »
Does it still work?

If so,why change it?

Tom's exactly correct.   I just did the 401st batch with the same braid.  It looks terrible, but works great.  As to length, a few inches is plenty.  And just to be clear, I'm talking about braid....;)

8379
Jim.
Although not a direct water quality question, here is something that I did today that got me wondering.

I mashed with 22 quarts of my regular tap water and forgot to add a Campden tablet to it before I mashed in.  Could I have added one to the wort that I got from the grain?  Not a big deal as I've forgotten before and things have been fine but it got me wondering if there was anything I could have or should have done at that point.
Thanks
Graham


Well, since Jim hasn't answered....nope.  By that point, whatever damage can be done will have been done.

8380
Events / Re: NHC San Diego Update
« on: June 17, 2011, 08:17:46 AM »
It's been a killer conference so far.  Really smooth, great facility, lots of great beer.....hell, people even attended my seminar for some reason I can't fathom.  Tonight is club night which is always the highlight for me.  If you're thinking about going to Seattle next year, don't hesitate...just do it!

I've been watching the twitter feeds from the AHA and I think the hardest part is picking which talk to go to.  There are some really good talks happening at the same time.  Do you typically do your talk a couple times during the conference?

Starting about 3 years ago, nearly every speaker repeats their presentation on another day.  I did mine yesterday afternoon and again today.  Guess I'd better get out there and start handing out the bribes!  ;)

8381
Events / Re: NHC San Diego Update
« on: June 17, 2011, 08:12:56 AM »
It's been a killer conference so far.  Really smooth, great facility, lots of great beer.....hell, people even attended my seminar for some reason I can't fathom.  Tonight is club night which is always the highlight for me.  If you're thinking about going to Seattle next year, don't hesitate...just do it!

8382
Events / Re: I am declaring right now!
« on: June 16, 2011, 04:31:13 PM »
I think it makes perfect sense to have it in Seattle. The PNW is a beer mecca. Anyway, I think the majority of ya'll couldn't handle the heat down here. ;)

i disagree....not that the PNW is a beer mecca, as it is...but that a NHC has little to do with craft beer.  Its about homebrewing.  NHC can be anywhere because you can homebrew anywhere.

Well, it can't exactly be anywhere because you need to have enough "club power" to pull it off and the right facility.  Also, you'd be surprised at how many people attend because of the proximity of commercial breweries.  There are a LOT of people who came to San Diego on sat. before a Thur. conference in order to tour breweries.

8383
Events / Re: AHA Forumite Meetup
« on: June 16, 2011, 07:56:59 AM »
Bump....remember, it's on for 12:45 Fri. in the hospitality suite.

8384
Yeast and Fermentation / Re: When to add yeast to finish a beer?
« on: June 16, 2011, 07:44:37 AM »
I haven't found any difference between adding sugar to the kettle and adding it to the fermenter...seems to work the same for me either way.  A lower temp mash and a longer mash might have reduced your FG some more.  Did your recipe contain anything other than pils malt and sugar?

8385
I concur with Denny, I just cannot nail down that maltiness and mouthfeel of a good German Dunkel!  Next batch I will try decoction and more melanoidin malt.

Ya know, I'd almost suggest you skip the melanoidin.  While there is a wonderful maltiness to dunkels, there is no sweetness in the best examples I've tried.  Melanoidin might add too much sweetness.  OTOH, I could be completely wrong!

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