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Messages - denny

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To me, the dividing line is a significant amount of roast barley in a stout and a significant amount of chocolate malt in a porter.

All Grain Brewing / Re: I'm going to do a decoction, damm!t...
« on: April 28, 2011, 10:55:05 AM »
Like infusion amounts for a step mash, I haven't yet found any calculations that are accurate for pull amounts for decoctions in a cooler.  I pull a lot more than Promash recommends just to be on the safe side.

Questions about the forum? / Re: CSS, no list styles?
« on: April 28, 2011, 10:48:26 AM »
If I had any idea WTF you guys were talking about, I'd see what I could do.  We'll juts have to wait til Drew stumbles across this, since he speaks your language!

Beer Recipes / Re: Oktoberfest 2011
« on: April 28, 2011, 08:28:39 AM »
Some of my best lagers were made with 2206.

My all time favorite lager yeast.  Clean, easy to work with.....

I chill mainly covered.   I use an old pizza pan as a cover.   Since the immersion chiller and the return line from the pump are running over the top of the kettle the lid can't sit all the way down and leaves a gap for steam to escape.

Yeast and Fermentation / Re: Denny's Favorite 50
« on: April 28, 2011, 08:14:32 AM »
Let me just repeat that the bourbon isn't a big deal as long as it's not rotgut.  IMO, if you can tell what bourbon is in it, you've used too much.

Ingredients / Re: Great Western or Gambrinus for IPA's?
« on: April 27, 2011, 02:57:16 PM »
I got a chance to try Great Western or Gambrinus for the first time and am wondering what other brewers likes and dislikes of either one for IPA's.  Would GW 2 row or pale malt be best for a IPA?  How's Gambrinus Pale for IPA's?
I'm going to get a sack so I want to be sure I make the right decision.  All opinions/comments appreciated!

GW 2 row pale malt is a great malt, IMO.  I consider it and Rahr to be the 2 best domestic pale malts I've tried.  I bought 3 bags of Gambrinus a couple years back and was very disappointed by the flavor and the poor efficiency I got.  2 of the 3 bags seemed to be mostly husk.  I have to assume that's not normal for Gambrinus, but it put me off trying it again.

The Pub / Re: TechTalk ever coming back?
« on: April 27, 2011, 02:03:06 PM »
i will try it.  i never used tech talk before but i would like to be involved in AHA and to help.  (someday i may take bjcp and help in that arena too)

If you mean you'd like to volunteer to be a mod, thanks!  Send Drew a PM so he can get you set up.

Ingredients / Re: Water Profile for Belgian Pale Ale
« on: April 27, 2011, 01:39:33 PM »
Belgian Pale Ales are amber, not yellow, if that makes a difference in your additions.

Damn you for being right again....;)

Although the one I made (a Patersbier, maybe not your typical Belgian pale) was all pils malt, so it's as yellow as a pils.

The Pub / Re: TechTalk ever coming back?
« on: April 27, 2011, 01:37:56 PM »
Hopefully, it will start up any day now.  We had some server setup issues, but those have been resolved.  Gary has written a message for sign up that AFAIK will be going out any day now.  Drew and I will start out as mods, but only until volunteer mods can be found.  A lot of people said they'd volunteer.  If they do, TT will continue.  If they don't, it likely won't....just that simple.  That said, how'd you like to be a TT moderator?

The Pub / Re: Eagle cam
« on: April 27, 2011, 09:23:00 AM »
Man, I love these.  My wife has a bunch of wildlife cams she checks every day.

Equipment and Software / Re: What's the best cleaner?
« on: April 27, 2011, 08:20:56 AM »
Personally I find the cost of PBW to be rather high and Oxiclean does not recommend using their product on food contact surfaces.

I can't imagine why it would be a problem since you rinse it thoroughly.  No doubt a legal thing.  I've been using Oxiclean on brewing equipment for years with no ill effects other than this pesky 3rd arm.

The Pub / Re: Springtime Mushrooms anyone finding them?
« on: April 27, 2011, 08:17:53 AM »
Haven't seen any chanterelles around here yet, but we're looking!

The Pub / Re: Obama releasing his 'long form' birth certificate
« on: April 27, 2011, 08:14:49 AM »
Uh, I appreciate everyone keeping it civil so far, but I think it's time to lock this.  Remember, no politics.

Yeast and Fermentation / Re: Denny's Favorite 50
« on: April 26, 2011, 02:45:52 PM »
Since we've got you on the line here Denny, I'd be curious to know what levels of esters you typically get from the 1450.  I've done 3 or 4 side by side fermentations split between 1450 and 1056.  I'm always pleased with the mouthfeel but I've also found it it be a bit fruitier than 1056 and to slightly mask hop aromatics in comparison.  I'm pitching an appropriate "calculated" quanitity of yeast and usually ferment 1056 at 65 and 1450 at 62, though increasing both to 68 toward the end of fermentation.  

It's not even close to English fruity but I've had a few APA's/IPA's where I like the aroma from the 1056 a bit better.  In your experience, is 1450 cleaner than this?  What temperature do you typically ferment with 1450?

I should add that I'd be really interested to hear details about how this yeast worked for others as well!

I typically run it about 62 increasing to 68, as you do.  I do think it's become a bit fruitier through the years, but as you say it's still pretty subdued.  But I don't find it to mask the hop aromas.  I dunno, maybe I'm so used to it that I'm missing something.  I think maybe I'll do a split batch with 1450 and 1056 and compare.  It'll be a couple months before I have time to do that, though.

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