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Messages - denny

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8386
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!

8387
All Grain Brewing / Re: Deschutes Brewery uses Malt Conditioning
« on: June 15, 2011, 04:00:59 PM »
I just got back from the BJCP reception at NHC.  Matt Brynildson of Firestone walker was the speaker and he talked about their expansion plans.  Their new system will include a wet mill station.

8388
General Homebrew Discussion / Re: Who Dumps Beer?
« on: June 15, 2011, 09:32:07 AM »
I don't dump them until I absolutely need the keg. I've had too many get better with time.

I've kept beers for years waiting for them to get better.  Never happened....

8389
The Pub / Re: for Denny
« on: June 15, 2011, 07:55:15 AM »
So many people thank that anyone in the 60's that had long hair and dressed a little different was a hippie and in most cases they were anything but.

"Is that a real poncho or is that a Sears poncho?"

F. Zappa

8390
General Homebrew Discussion / Re: Who Dumps Beer?
« on: June 15, 2011, 07:31:06 AM »
My general rule for dumping beer is: if I can't finish the first one or, if after I have finished the first one I really don't want a second one, then its a dumper. No sense keeping kegs around with beer in 'em that I'm never gonna drink.

My feeling exactly, Keith.

8391
I've made some pretty good dunkels, but I've never made one that I fell really nails the style.

8392
The Pub / Re: for Denny
« on: June 14, 2011, 08:36:58 AM »
Wow...so much hippie hate....  :'(

8393
Ingredients / Re: Dry hop in primary
« on: June 14, 2011, 08:18:53 AM »
The re's no technical reason you can't dry hop after carbonating.  Practically it might be a hassle since when you add the hops they'll provide nucleation sites for CO2 and the beer will fizz up.

8394
Ingredients / Re: Dry hop in primary
« on: June 14, 2011, 08:16:24 AM »
I think "grassiness" with dry hopping comes from leaving the beer on the dry hops to long, IMHO

Well, I've gone 2-3 months without issues.  So what's "too long"?

8395
Ingredients / Re: Dry hop in primary
« on: June 14, 2011, 06:32:08 AM »
I took a major leap several months back and decided to try dry hopping in the serving keg.  I have done a couple of red ales and IPA's.  I have not found any problems with it, grassiness or serving negatives.  It saves lots of cleaning steps and I love that.  Just did another IPA yesterday.

I agree.  I prefer keg hopping and I do it frequently.  In all those batches I've never encountered the fabled grassiness.  Maybe it's the hop varieties that I use.

8396
Yeast and Fermentation / Re: French Saison yeast quirky?
« on: June 14, 2011, 06:29:52 AM »
It is a bit quirky in that it likes to wear a beret, grow a pencil thin moustache and smoke Gauloise cigarettes...other than, no.....;)

8397
The Pub / Re: Don't know how I did it.
« on: June 13, 2011, 02:48:15 PM »
Dude, I grew up in IA.  Lived there for 22 years before I moved to OR.  While IA was a great place to be a kid in the 50s, every morning when I wake up I thank God that I live in the PNW!

8398
General Homebrew Discussion / Re: Recipe Development
« on: June 13, 2011, 02:46:48 PM »
Denny I see the book selling used on Amazon.  And what will you brew for the 500th batch?  You might have to start work on a new "quint" style ahead of time.

Cool...grab it!  It's a really good book and for a change he doesn't preach about decoction!  As to 500, that's 4-5 years away.  I'll settle for just being alive then!

8399
General Homebrew Discussion / Re: Recipe Development
« on: June 13, 2011, 10:40:59 AM »

Denny,

Speaking of recipie formulation.  What's the status on the #400 Bel Quad?

-Cheers

Funny you should ask....I took a gravity sample yesterday and had a taste.  In 2 weeks it's gone from 1.104 to 1.025.  Temp has been steady at 66F.  It's pretty hot with alcohol at this point, but the flavors are fantastic.  You can tell a difference between the D-180 and the D2, but it's not enormous.  I'm gonna give it another week or 2 in primary, then overcome my fear and put it in a carboy to age for a while.  I have no idea where the FG will fall, but I'm hoping it doesn't go down a lot more.

8400
General Homebrew Discussion / Re: Recipe Development
« on: June 13, 2011, 10:35:31 AM »
Yet another book I don't have!  I will remedy that. 

Good ;luck...it's been out of print for a while.

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