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Messages - denny

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Ingredients / Re: Hop Hoarder
« on: July 27, 2012, 08:27:37 AM »
I'm storing over 20 lb. of hops....

Ingredients / Re: Palisade Hops
« on: July 26, 2012, 12:18:24 PM »

"Palisade This is a New variety with aroma of Fuggle and Willamette

No wonder I hated them!

Equipment and Software / Re: building vs. buying mash tun
« on: July 26, 2012, 09:28:11 AM »
Thanks for the link, appears cost-effective and simple -- everything I was looking for!

I've used it for 425 batches and it still works great!

Other Fermentables / Re: Pickles and Crispness
« on: July 26, 2012, 09:25:38 AM »
Pickle crisp is CaCl, it is a replacement for pickling lime.

Now that I know that, I'm adding some to my pickle recipes.  Thanks for the dosage info Denny.

I believe I read that Pickle Crisp is no longer being made...not that it matters.

Beer Recipes / Re: Recipe help please
« on: July 26, 2012, 09:23:19 AM »
I'm gearing up to brew in the next few days and I think I'll just do the Griffin Spit recipe.  We'll see....

All Grain Brewing / Re: stout water question
« on: July 26, 2012, 09:13:57 AM »
I'm going to be brewing up a sweet stout here pretty soon and  I have a couple questions about the water. I'm going to be cold steeping the dark grains and adding them late in the boil, so my first question is; would I use the water profile for a stout or for a light malty ale since I will only be mashing the base grains? Second, what pH should I shoot for with the absence of roasted grains in the mash? Thanks for the help guys. Cheers!

I'd use the profile for whatever color the beer will be without the cold steeped portion.  And aim for the normal 5.2-5.4 mash pH.

All Grain Brewing / Re: Overnight mash
« on: July 26, 2012, 09:11:47 AM »
pp. 47-48

 ;D ;D I hope one day I can answer a question that way.

I thought it was pretty arrogant...

I thought it was succinct and to the point....

Ingredients / Re: Muntons Caramalt/Maris Otter
« on: July 26, 2012, 09:06:12 AM »
Ok he swapped it out for Simpsons golden promise. I just wanted something British.

Sent from the future...

Great malt...make a wee heavy!

Other Fermentables / Re: Pickles and Crispness
« on: July 25, 2012, 11:56:04 AM »
How about Bay leaf? That would be appropriate. One thing I can't stomach is limp pickled vegetables. Cucumbers doubly so.

Oh, the jokes I could make here. But I won't. ;~)

Wow....if I didn't know you, I'd say you were a man of taste and restraint!  ;)

I'm brewing. just don't know what yet.

Same here.

Beer Recipes / Re: IPA recipe help
« on: July 25, 2012, 09:30:35 AM »
I love Columbus anywhere...bittering, flavor, dry hopping....

General Homebrew Discussion / Re: Fermentation Temps
« on: July 25, 2012, 09:29:19 AM »
PH can drop dramatically during fermentation. Some yeast make pH drop more than others. I haven't done enough experiments to confirm this, but my WAG is that some Saison strains stall out because they drop the pH too low before they can finish fermenting. This phenomena is something I've noticed when making mead with different wine yeasts. Since some Saison strains may be directly descended from wine strains, this may be an issue.

Has anyone using those strains kept notes about pH during ferment?

If that's the case, why would raising the temp (the recommendation for finishing most saison fermentations) work?

Other Fermentables / Re: Pickles and Crispness
« on: July 25, 2012, 09:27:57 AM »
Did a little reading on adding CaCl2 to pickles.  Looks like 3/4 tsp./pint, added directly to the jar.

Beer Recipes / Re: IPA recipe help
« on: July 24, 2012, 09:19:00 AM »
Thanks Denny. What about Centennial for bittering? I may have some of that laying around

Those would be fine, too, although I personally would go for something more intense.  But don't let my own preferences influence you if you know what you want!

The other judge and I made him go through the guidelines step by step with us and he finally admitted that the beer we liked was the winner. 

I think it's really cool you stood up to him and made him go "by the book." The easy thing to do in those situations is to avoid confrontation and just go along with whatever the pushy guy wants.

I don't understand why people even want to be judges if they hate certain beer styles. If you only love Belgian beers and despise everything else, that's cool, but you should only be allowed to judge Belgian beer contests.

I don't know about "shouldn't be allowed" but at the very least a judge should recognize their preferences and not judge a category they don't feel good about.  For example, the reason I was judging IPA that day was because I'd originally been assigned to judge wheat beers, which I don't care for at all.  I had asked to be reassigned to a category I was more comfortable with.

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