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Messages - denny

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8671
Homebrew Competitions / Re: NHC Entry Limits for 2014
« on: September 30, 2013, 04:03:50 PM »
I believe in the next couple days, Jake Keeler intends to post reports from the AHA GC subcommittees about what they're working on.  I think the comp subcommittee will outline some of the ideas they're considering.

8672
General Homebrew Discussion / Re: Brew Dogs Premiere
« on: September 30, 2013, 04:01:29 PM »
Personally, I'm still waiting for the Denny and Keith reality show.  ;D

Damn, now THAT would be good!

Actually, about a year ago the AHA put  reality TV crew from LA in touch with me.   They wanted to do a show about men who were passionate about their hobbies. I made a couple demos that they liked, but in the end I couldn't fake the stuff they wanted me to.  They wanted a guy with a big fancy system who was in conflict with his wife about the hobby.  I just couldn't pull that off, so I passed.

8673
Kegging and Bottling / Re: Racking
« on: September 30, 2013, 03:51:37 PM »
I guess I'm old fashioned...I just use a plastic racking cane and a piece of tubing.  No autosiphon, no carboy cap, no pump.  I guess if ti didn't work I'd change, but I've never had a problem using such a simple setup.  I can't imagine why I'd want to do anything more complicated.

8674
The Pub / Re: In need of some advice...
« on: September 30, 2013, 03:49:17 PM »
How's the best way to deal with such times?

Stop caring about watching grown men play a childish game....

8675
General Homebrew Discussion / Re: Brew Dogs Premiere
« on: September 30, 2013, 03:46:28 PM »
Is their beer any good? Because the hype and gimmick really f'ing turns me off.

Yeah, my cable doesn't carry the show and I'm not sure I'd watch it anyway.  Kind of a "jump the shark" thing AFAIAC.

8676
Yeast and Fermentation / Re: Westvleteren Yeast
« on: September 29, 2013, 04:27:21 PM »
I've only done it a few times, but it has worked for me so far. I start by adding about an ounce of 1.020 wort to the dregs in the bottle. It usually takes a few days to see a small krausen form. By a week or so I step it up once more in the bottle by filling it about 1/2 to 2/3 full with my usual strength starter wort. From there I'll pitch it into a half gallon starter for the final step.

I don't bother decanting the step up starters since I want to get any yeast still in suspension as well. Saccharomyces strains get capped with foil and swirled frequently, while sours get a stopper and airlock to keep oxygen out.

I've heard others recommend using a very small amount of wort for the initial step (barely enough to cover the dregs), but by using a little more you can actually see and smell whether things are progressing as hoped.

Good info, thanks.  Do you think I went too big on the first step to 3/4 liter?

We'll see, huh?

8677
Yeast and Fermentation / Re: Westvleteren Yeast
« on: September 28, 2013, 09:08:54 PM »
Don't bother.  It likely won't be all that healthy and WY3787 is the same thing.

Thanks for the buzz-kill Denny!  You lose a batch of beer or something?   ???

Sorry, man...you know how I feel about return for effort.  If you really want to do it yourself, what you propose is fine....although I would have started in about half as much wort at 1.020.  I just want ya to make the best beer possible without wasting your effort.  Between the strength of the beer and the travel, the yeast won't be in great shape.  Not to say it won't work, but....

8678
Yeast and Fermentation / Re: Westvleteren Yeast
« on: September 28, 2013, 08:10:22 PM »
Don't bother.  It likely won't be all that healthy and WY3787 is the same thing.

8679
General Homebrew Discussion / Re: HLT or Mash Tun
« on: September 28, 2013, 08:09:36 PM »
I have been reading a lot about the different coolers to use for my MLT. I think I am gonna go with a rectangular cooler and use the 5 gallon round cooler as my HLT. Maybe one day when I am rich and famous (i.e. not having three small expensive children) I will go with keggles for everything. Just happy to finally be getting into all grain. I have a question. For any of you who use keggles, I made one myself. Do you guys cool the wort in it or do you transfer it out of the kettle and then use a wort chiller. It just seems like the keg would take a while to cool down. Unless you use a hose or something to spray the outside of it down to cool it off.

I use my IM in the (keg) kettle.  I assure you, you don't want to have to deal with xferring just boiled wort!

8680
Yeast and Fermentation / Re: Pitched a 2nd type of Yeast....
« on: September 28, 2013, 05:46:22 PM »
You can harvest the yeast but expect there to be a blend of strains, no telling what you'll get.

For future reference if your yeast is even kinda old you need toile a starter. Yeast is responsible for about 80% of beers flavor. Never skimp on it.

Even if he's using dry yeast?

Post sounded to me like he pitched two "bags" (smack packs) of 6 month old yeast. Starter not for dry yeast obviously. Or, if you meant harvesting dry yeast: there's no reason whatsoever you can't harvest slurry from dry yeast.

Now that I'm awake, I can see that you're right (damn, it hurts to say that!   ;) ).  He does say Wyeast.

8681
Hop Growing / Re: Obtaining Hop Rhizomes?
« on: September 28, 2013, 05:44:39 PM »
FWIW, I'm pretty sure Freshops doesn't dig the rhizomes.  AFAIK, Dave doesn't grow any hops at all.  But he's near the major hop growers and gets everything very fresh.

Believe it or not, "they do" and "he does".  I don't know were he gets all the energy to keep up with all that he's got going, but I want to find that place!  Might have something to do with his ginseng porter though?

Thanks for the correction, Bob!  Obviously, I didn't realize that!  Dave does seem to have superhuman energy...but that still won't get me to drink that porter!  ;)

8682
Yeast and Fermentation / Re: Pitched a 2nd type of Yeast....
« on: September 28, 2013, 04:10:56 PM »
You can harvest the yeast but expect there to be a blend of strains, no telling what you'll get.

For future reference if your yeast is even kinda old you need toile a starter. Yeast is responsible for about 80% of beers flavor. Never skimp on it.

Even if he's using dry yeast?

8683
Hop Growing / Re: Obtaining Hop Rhizomes?
« on: September 28, 2013, 04:07:52 PM »
I don't think it's a question of vendors selling 'bad' rhizomes, it's more a question of who the vendor is.  Is it the guy who digs the rhizomes and stores them properly then sells them to you, or is it a vendor who's actually a middleman?  Not saying that middlemen are a problem at all, but the more times the plant material gets handled the more times there's a chance of it being mishandled somewhere along the line which can lead to poor performance. 

Some of the folks I know who dig and sell are http://www.freshops.com/, http://rnventerprises.com/, http://hopsdirect.com/.  And as was mentioned, you can buy actual plants which will perform better than rhizomes in their first year being that they already have roots and can concentrate their energy into top growth.

FWIW, I'm pretty sure Freshops doesn't dig the rhizomes.  AFAIK, Dave doesn't grow any hops at all.  But he's near the major hop growers and gets everything very fresh.

8684
All Grain Brewing / Re: Conversion at 5.2PH?
« on: September 28, 2013, 04:05:43 PM »
Does any know if conversion with this grain bill will be affected. For some unknown reason my PH was lower than i expected 5.22PH. Should have been 5.5 per my spreadsheet. My preboil gravity was suppose to be 1.046 but was 1.042 i mashed for 75 min. I normally am within a few points. Anyway, would love some feedback on if this type of grain bill which i believe has a higher percent of low enzymatic malts has difficulty converting because of a lower than optimal mash PH.


74.43 Marris otter
7.88 munich 10L
2.01 chocolate
3.92 victory
3.92 C-120
7.84 C-40

75% brewhouse efficiency

I can't imagine why there'd be any problem.

8685
Beer Recipes / Re: Golden Bock?
« on: September 27, 2013, 08:34:10 PM »
Step mash is likely.  Decoction is not likely.

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