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Messages - denny

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Ingredients / Re: Post your water report
« on: September 25, 2012, 08:46:26 AM »
I've noticed that some of my lightly hopped beers (20-40 IBU) a slight harshness to the bitterness. I use straight tap water (no treatment at all) and just do 60 min boils for all my bittering additions. Based on the water report, is it likely to be from the water or something in my brewing procedure? Are there any water adjustments I should be making to most of my brews? I know these questions are recipe dependent, but some general guidelines would be fabulous. Thanks for any help.

Have you ever checked your mash pH?

Pimp My System / Re: CFC questions
« on: September 24, 2012, 12:29:35 PM »
Well crap. If it takes you 10-15 min to chill with a CFC, I think I'll stick with my IC. I have my worth down to pitching temp in 15-20. Much faster in the winter. Actually, scary fast. Tap water here is ice cold even in the summer.

Yeah, my well water never gets above about 55-60, even in summer.  Much colder in winter.

Yeast and Fermentation / Re: Very quick high krausen with S-04
« on: September 24, 2012, 12:09:36 PM »
Regardless of the benefits (or lack thereof) of Champagne yeast, I just plain don't like the flavor of beers where it has been used.  I've used it (long ago) a couple of times and did not find it to be as "neutral" as people claim.

Exactly the same conclusion I reached.

The Pub / Re: Is Photobucket down....
« on: September 24, 2012, 09:12:12 AM »
Have you tried loading the IP ( directly? Could be your nameserver(s).

Yep, tried that.  Also tried flushing my DNS cache and switching to a different DNS.

Pimp My System / Re: CFC questions
« on: September 24, 2012, 09:10:52 AM »
Many years ago, I had one that I used without a pump.  Like was said above, it was slow but it usually worked OK.  Worked a bit better when I started using a WortWizard to move the wort through it.  But I eventually gave it away.  I found that the time it  took to clean and sanitize it was at least as much as the time I saved by using a CGFC rather than an IC.  I've used the IC ever since.  Once I started using a pump with the IC to do recirculated chilling the time it takes to chill came down to about 10-15 min.

Ingredients / Re: Dry hop help
« on: September 23, 2012, 01:55:33 PM »
I have an IPA on its third day of primary, bubbling nicely. In the next couple days I would like to dry hop it. Its my house IPA,  and I've never dry hopped it before. Suggestions please? My recipe is as follows...

12# 2 row
1# 60*
.75 oz mag @ 60
1 oz cascade @ 45
1 oz cascade @ 30
1 oz cascade@ 5

First suggestion...wait til it's completely done before you dry hop.  What hop do you want to dry hop with?

Ingredients / Re: Maple Syrup-When Add To Get Maple Taste
« on: September 23, 2012, 01:27:31 PM »
Although I haven't specifically tried priming with maple sugar, my experience with other sugars has been that you use so little for priming that you don't get any appreciable flavor.  But feel free to try and let us know how it works.

Ingredients / Re: Maple Syrup-When Add To Get Maple Taste
« on: September 23, 2012, 12:44:56 PM »
Wouldn't the maple syrup just make it drier? Does it add much flavor at all?

Sent from my iPhone using Tapatalk

You're correct.  My experience is that it ferments out and leaves little to no flavor.  The best way to get maple flavor seems to be to use maple extract.

Ingredients / Re: Maple Syrup-When Add To Get Maple Taste
« on: September 23, 2012, 11:40:52 AM »
To have any chance at all, I think you'd have to add it after fermentation has subsided.

The Pub / Re: Is Photobucket down....
« on: September 23, 2012, 11:28:49 AM »
Damn..I can't get to the URL and a ping times out.  Tried from both at home and at work, both of which have always worked before.  Tried both IE and FF on Win7 and Safari and Photobucket app on iPad.

The Pub / Is Photobucket down....
« on: September 23, 2012, 10:44:52 AM »

Has anyone been able to connect?

Ingredients / Coffee Stout
« on: September 22, 2012, 08:50:15 AM »
I use 2 methods for coffee beers.  First, I put 3-5 oz. of coarsely cracked beans (in a bag) in the fermenter after the bulk of fermentation has finished.  Then, when I bottle or keg, I add brewed coffee (or you could use your liquid espresso) to taste.  I prefer that to adding it to the fermenter because you can get just the right amount without too much guessing.

Denny, are you saying you do both on the same beer?

Or, these are two separate methods you have used?

Yeah, I use both on the same beer.  Different effects

Sent from my iPad using Tapatalk HD

Ingredients / Re: Pitching frozen fruit
« on: September 21, 2012, 03:48:13 PM »
I don't think there's much of an issue with shocking the yeast, but thawing it will help break down the cell structure and extract the goodness.

General Homebrew Discussion / Re: Newb Question - Original Gravity
« on: September 21, 2012, 03:46:29 PM »
PLENTY close enough!

Beer Recipes / Re: Anyone brew Graff?
« on: September 21, 2012, 01:50:35 PM »
I don't even know what it is!

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