Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - denny

Pages: 1 ... 562 563 [564] 565 566 ... 858
8446
General Homebrew Discussion / Re: What's my style?
« on: April 21, 2011, 09:14:49 AM »
A BW but which yeast did you use?
WLP007

Then that would make it an English Barleywine.

Except that 88 IBU of American hops might cancel that out!

8447
The Pub / Re: New Guy Here Saying Hi
« on: April 21, 2011, 09:12:28 AM »
Hi Jeramy!  Welcome to the AHA and the forum.  I warn you against any advice from gray haired old hippie dudes!

8448
The Pub / Re: Man, work is p!$$!ng me off.
« on: April 21, 2011, 08:12:36 AM »
I spent 30 years running a business that started out as something that I loved to do.  By the time I closed the business last June, I could hardly stand to be there any more.

8449
All Grain Brewing / Re: Getting Started
« on: April 20, 2011, 02:40:46 PM »
Well chuck has two bags in his garage

and an entire brewpub.

8450
Yeast and Fermentation / Re: High terminal Gravity
« on: April 20, 2011, 02:17:22 PM »
+1 to Tom's comment. 

8451
All Grain Brewing / Re: Getting Started
« on: April 20, 2011, 02:16:46 PM »
EDIT : I'm thinkinh if I had the built in fish ruler, I could acheive such efficency that I could make beer with no grain at all.

My efficiency is so good these days that not only do full kegs magically appear in my fridge, but I find a new bag of grain in the garage every morning!  ;)

8452
All I'm saying is that it was kind of a strange experience.

That was exactly how I felt the first time I tried one.

8453
Yeast and Fermentation / Re: High terminal Gravity
« on: April 20, 2011, 01:53:42 PM »
I don't have much experience with that yeast, but based on your mash temp and short mash time, you might be done.

8454
Yeast and Fermentation / Re: Silly liquid yeast question...
« on: April 20, 2011, 01:52:20 PM »
None whatsoever.  I've used yeast as much as 3 1/2 years past its expiration date with success.  You have to go to a bit more effort, though.  As far as I'm concerned, you should always make a starter for liquid yeast, but that's even more important for yeast past its expiration date.  There's a calculator at mrmalty.com that let's you enter the date of the yeast and tells you how big a starter to make.

8455
Well, you have a point, however I think styles should be allowed to evolve.

Of course they should, and demand will determine that AFAIAC.  My point is that I think it's more of an "I brew it because I can" fad than an actual style on its way to happening.

8456
Well, on the black and pale ale thing: I'm not sure India Pale Ales were necessarily called "pale ales" because of their color back in the 1800s.  It's just a name, like porter...what's porter mean?

Yeah, pale ales were named that because of their color supposedly.  Up until that time, due to primitive kilning capabilities, most malts came out very dark.  Technology provided a way to make lighter colored malts and pale ales were born.  Here's an explanation of porter from Martyn Cornell's Zythophile....

"A version of the start of porter was given by a brewer called John Tuck, author of the Private Brewer’s Guide to the Art of Brewing Ale and Porter, published 1822, Tuck said that around the time of Queen Anne, early in the 18th century, London’s brewers. who sold a “heavy and glutinous” brown beer, started to come under pressure from the brewers of paler beers, which were popular with the country gentry now buying themselves houses in the capital. About 1720., Tuck said, London’s brewers brought out an “improved” brown beer “started, well hopped, into butts, and … kept a considerable time to grow mellow.” This, he said was the “intire butt beer” that caught on with the working, or portering classes, and became known as porter."

8457
All Grain Brewing / Re: Decoction mashing with a cooler
« on: April 20, 2011, 01:09:18 PM »
It helps if your wife co-brewer can stir while you do other stuff.

Fat chance of that happening around here.  As much as my wife encourages my brewing and enjoys the beer, she has no time for or interest in actually doing it.

8458
I agree completely with your points, Dave.  I've had this discussion with a lot of beer geek friends and the overwhelming consensus is that it's a fading fad.  Not that people won't keep making them, but it seems like there are more people who don't care for them than who do.  As much as I enjoy a hoppy American style stout or robust porter, I have found the flavors of a black IPA (I hate typing that but I find it less ridiculous than Cascadian Dark Ale!) to just not work for me.

8459
The Pub / Re: Happy Birthday Drew
« on: April 20, 2011, 11:36:50 AM »
Happy Birthday, buddy!  37??  Jeez, I don't even remember 37!  My guess is that tomorrow you won't either!

8460
All Grain Brewing / Re: Decoction mashing with a cooler
« on: April 20, 2011, 10:56:20 AM »
OK, that makes it easier if I don't do the protein rest.  
See, this is the problem, I don't know if it's worth the effort or not and from what I can tell on the forum, there are some great brewers who swear by it, and some great brewers who swear at it.  Not sure.  I guess I just feel like it's one of those things that I should try at least once so I can say I did it.  Plus, I have too much time to think about new things to try and not enough time/room/yeast to actually brew anything right now.  

I completely agree that you should try it and decide for yourself.  I still do one every once in a while to see if my opinion will change.  The best way to decide is to do one batch decocted, then another exactly the same but with no decoction.  Then do a blind triangle test.

Pages: 1 ... 562 563 [564] 565 566 ... 858