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Messages - denny

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8551
Events / NHC 2013 Entry Problems - Possible Solutions?
« on: February 27, 2013, 09:03:26 PM »
The two years I was the organizer up here I heard the same type of stories from many of our BJCP judges in the area. They didn't have a beer in the contest so they didn't feel the need to give back.

I'm speechless about that kind of attitude.

@ Denny.  My thought exactly.  I really enjoy & respect input on all the forums where I see your posts.  I want to shake your hand at NHC.

Look for the red Chuck Taylor hi tops!

8552
Going Pro / Re: Starting a brewery
« on: February 27, 2013, 03:16:36 PM »
If I could be in front of a screen clicking icons, sure. Have seen that done.

If it is all manual, no thanks. I have done that twice on an archaic system. You realize at some point that you can do it one day, but not every day. Brewing is a young man's game. I am an old fart.

If I had a brewery, I know there is paperwork, inventory, cellar work, loading dock work, ordering, etc. Then there are the sales, marketing, website, e-mails from customers, acounting, beer fests, etc.

Brewing would be fun, but only a fraction of the job. The owners often are behind a desk, a youngster is brewing.

Preach it, Brother Jeff!  You've summed up my feelings exactly.

8553
Events / Re: NHC 2013 Entry Problems - Possible Solutions?
« on: February 27, 2013, 03:11:14 PM »
The two years I was the organizer up here I heard the same type of stories from many of our BJCP judges in the area. They didn't have a beer in the contest so they didn't feel the need to give back.

I'm speechless about that kind of attitude.

8554
Events / Re: NHC 2013 Entry Problems - Possible Solutions?
« on: February 27, 2013, 11:35:33 AM »
I like the radical idea of 1 beer per membership.

But that potentially means 30K entries.

8555
Yeast and Fermentation / Re: dry yeast for rye ipa
« on: February 27, 2013, 09:54:46 AM »
For my tastes, I wouldn't use T-58 for anything that has "IPA" in the name.  IMO, 05 would be the way to go.

Is T-58 more of a saison yeast or a classic Belgian Abbey-type yeast? I read a few descriptors online, but didn't get a whole lot of specifics.

IMO, it's closest to a wit yeast.  Pretty phenolic (not in a bad way), restrained fruitiness.

8556
Yeast and Fermentation / Re: dry yeast for rye ipa
« on: February 27, 2013, 08:55:58 AM »
For my tastes, I wouldn't use T-58 for anything that has "IPA" in the name.  IMO, 05 would be the way to go.

8557
I brew this last year, and think I will stick close to it for this year.  It came out real good.

5 gallons, OG 1.058

6 lbs. Best pils
6 lbs. Best munich
1 lb. Weyermann CaraRed

Mash at 150°F for 90 min

1.5 oz Hallertauer Tradition pellets, 60 min
1 oz. Saaz, 15 min
0.5 oz. Saaz at knockout

Wyeast 2206 Bavarian lager yeast

I like the look of that, chumley.

8558
Ingredients / Re: My Recent Experience with Citra
« on: February 26, 2013, 11:54:27 AM »
I just can't resist the urge to post my hate for this hop .... just don't like citra at all. Perhaps in the tiniest amounts it blends well, but as a dominant hop I just can't enjoy it in a beer.

I'm with you, Keith.  Just way too tropical fruity for me.

8559
Ingredients / Re: Grain for just color
« on: February 26, 2013, 11:26:39 AM »
Sinamar

8560
Events / Re: NHC Direct links email
« on: February 26, 2013, 11:25:11 AM »
Thanks Janis,

My email must be being slow. I will keep my eye out for it.

hmmm,

still no go for me.

My membership expires at the end of February, keep meaning to renew. Could this be the problem? your not filtering out NEARLY expired folks are you?

No, I think it's personal!   ;D

8561
Events / Re: NHC Direct links email
« on: February 26, 2013, 11:14:50 AM »
Hi guys,

The e-mail with the links was sent out at 11:00 AM MST.  This should give everyone enough time to upgrade their browser and have their member number and entry information handy when the online registration opens at 1:00 PM MST.

Good luck in the competition!

Cheers,
Janis

BOOM!  Ask and ye shall receive!  ;)

8562
Events / Re: NHC Direct links email
« on: February 26, 2013, 11:11:00 AM »
I just emailed Janis and asked here to look in here when she has time.  She's gonna have a busy day!

8563
All Grain Brewing / Re: My First Batch Sparge
« on: February 26, 2013, 09:50:01 AM »
Denny must be right on this.  It runs counter to the concept of lower mash temp getting more fermentables, generally, but it has been my experience, as well.
Don't confuse getting more extract with getting a more fermentable wort.  Higher mash temperatures will often yield more sugars sooner (both fermentable and nonfermentable, potentially yielding a higher OG) than lower mash temperatures, but the cooler mash will usually be more fermentable (it will finish at a lower gravity from the same OG).

I have not experienced any change in fermentability by sparging with hotter water.  It's a good theory, but I haven't seen it in practice.

8564
Ingredients / Re: My Recent Experience with Citra
« on: February 26, 2013, 09:42:58 AM »
I was at a local brewpub last night and ordered and IPA that had 7 different hops, although they didn't list any of them.  On the first sip, Citra overwhelmed everything else in there.  Kinda like it was the only hop. 

8565
All Grain Brewing / Re: adding sulfate to my SNPA clone
« on: February 25, 2013, 01:42:27 PM »
As an old engineer, off the top of my head - about 4 or 5 grams/tsp. 454 grams in a pound. So say 100 tsp/ pound, so 5000 tsp in a 50 lb bag, give or take a few.

That would last me a while!

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