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 ... 575 576 [577] 578 579 ... 1116
8641
All Grain Brewing / Last three batches terrible
« on: November 09, 2012, 08:48:01 AM »
We don't use chloramine here in Eugene where Ben and I are located.  But I agree that it could be chlorine.  I know he filters his water, but I also know that isn't foolproof.  That's why I'm encouraging him to get me a sample.

8642
Kegging and Bottling / Which regulator?
« on: November 09, 2012, 08:45:44 AM »
I use one I got at the Home Fermenter Center here in Eugene.  I have no idea what brand it is, but it's worked flawlessly and survived my abuse for nearly 15 years.

8643
The Pub / Zombie apoclypse survival....
« on: November 09, 2012, 08:39:59 AM »
I've posted this before, but it deserves a repeat...

http://m.youtube.com/#/watch?v=BjMiDZIY1bM&desktop_uri=%2Fwatch%3Fv%3DBjMiDZIY1bM

8644
Beer Recipes / American Saison
« on: November 08, 2012, 01:46:12 PM »
Firedog - I use pilsner malt quite often and have never had an issue with it doing just a 60 minute boil. From what I understand most pilsner malt is modified enough for single step infusions which is the only way I have ever brewed. What problems do you experience?

Euge - I guess I shouldn't call it an American Saison just more of an "untraditional" Saison. I just assumed that most authentic ones didn't use American style hops with more late kettle additions. I honestly don't know too much about the style of Saison to tell you the truth.... I just recently started to acquire a taste for them

I have not tried a 60 minute boil with a pilsner beer but what I understand to be the concern is DMS precursors. Pilsner malt has a lot more than other two row base malts and the longer boil (90 minutes) is supposed to drive more off so you have less chance of ending up with a canned corn beer.

True. It seems to be variable, though.  I almost always do about a 70-75 min. boil with pils malt and don't have issues.  Every once in a while, though, I get a bit of DMS.  I've gone to 90 min.boils just to be safe.

8645
All Grain Brewing / Re: Last three batches terrible
« on: November 08, 2012, 12:19:03 PM »
Ben, get me some to taste for you.

8646
Equipment and Software / Re: Cleanup...
« on: November 08, 2012, 11:20:21 AM »
I take steel wool to the inside of my keggles about every 4-5 brews

Man, when I tried that (once!) I scratched the crap out of them.

8647
Equipment and Software / Re: Thermometers
« on: November 08, 2012, 09:34:18 AM »
Is there a step somewhere I'm not doing where the extra 15-20 seconds is critical? Seems like it takes that long for my 2-metal thermos to read. If you just left a glass thermometer in whatever you were measuring, you would get reasonably reliable and rapid reads, right?  Am I missing some critical piece of experience?


What you're missing from my point of view is that glass breaks.

8648
Equipment and Software / Re: Thermometers
« on: November 08, 2012, 09:32:38 AM »
I don't want a bunch of different thermometers. Been down that route to madness so now I just want one that is accurate, quick and reliable.

A man who has two watches never knows what time it is, huh?

8649
Beer Recipes / Re: What do you think of this Coffeehouse Porter?
« on: November 08, 2012, 09:28:47 AM »
Add coffe post fermentaion, not to the kettle

Be aware that adding coffee at any stage will add to the bitterness.  Keep roasted malt additions and hopping lower than you otherwise would in order to compensate for this affect.  Think about brewing some test batches first to gauge the right amount.

8650
General Homebrew Discussion / Re: IPA's and Caramel Malts
« on: November 07, 2012, 11:50:29 AM »
Jeff, years ago I came to the conclusion that I didn't care for MO for APA/AIPA.  For my tastes, I find the malt flavor just doesn't complement the styles.  I, too, know of many people who feel it's the perfect base malt for ant style.  Not for me, thanks!  FWIW, I have an APA on tap now that's pils malt, flaked maize, and light candi syrup.  Hopped to about .9:1 BU:GU and dry hopped with Zythos.
And.......share perceptions, please.

I like it.  It's kinda different...a light APA.

8651
General Homebrew Discussion / Re: Is this a good problem?
« on: November 07, 2012, 11:48:51 AM »
...Or you could just tell him the truth...tell him nicely, that he just about kicked the keg on his last few visits.

THIS!!!  If he's a good enough friend to drop by to drink, then he's a good enough friend to tell the truth.

8652
Equipment and Software / Re: Cleanup...
« on: November 07, 2012, 09:46:16 AM »
How much Oxiclean are you using?  I find 1-2 Tbsp. is plenty for a 7 gal. fermenter.  Using too much will exacerbate the film problem.
More than that. Maybe 1/4 - 1/3 cup for a 6.5gal fermenter. (I've been figuring about a Tbsp per gal, which is a figure I picked up somewhere. Then fudging it a bit.)  Sounds like I'm overdoing it.

Try cutting back.  It will reduce the film and save you some money.

8653
General Homebrew Discussion / Re: IPA's and Caramel Malts
« on: November 07, 2012, 09:45:12 AM »
Jeff, years ago I came to the conclusion that I didn't care for MO for APA/AIPA.  For my tastes, I find the malt flavor just doesn't complement the styles.  I, too, know of many people who feel it's the perfect base malt for ant style.  Not for me, thanks!  FWIW, I have an APA on tap now that's pils malt, flaked maize, and light candi syrup.  Hopped to about .9:1 BU:GU and dry hopped with Zythos.

8654
Equipment and Software / Re: Cleanup...
« on: November 07, 2012, 09:32:48 AM »
Also, any suggestions about that white oxyclean film I get on everything?

When I lived in Lafayette I kept a spray bottle of isopropyl on hand.
That sounds like a plan. Lafayette water is what I'm dealing with. And no, I don't brew with it -- tastes too nasty.

How much Oxiclean are you using?  I find 1-2 Tbsp. is plenty for a 7 gal. fermenter.  Using too much will exacerbate the film problem.

8655
General Homebrew Discussion / Re: IPA's and Caramel Malts
« on: November 07, 2012, 09:28:30 AM »
Then there is Gordon Strong's statement that he thinks Maris Otter does not go well with "C" hops. Read that on in print not too long ago and chuckled, but please don't ask me where that was in print.

I completely agree with Gordon.

I can't imagine making an APA/AIPA without some crystal malt, usually on the 10% range.  It's not about any single ingredient, it's about how you use an ingredient and your own tastes.

Pages: 1 ... 575 576 [577] 578 579 ... 1116