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Messages - denny

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Yeast and Fermentation / Re: Open fermenting a Saison
« on: April 05, 2011, 02:33:55 PM »
Good enough.  Thanks.  If I had an easy way to test the theory, I would.  Guess it's time to put my thinking cap on.

Extract/Partial Mash Brewing / Re: Cervesa Recipes?
« on: April 05, 2011, 02:32:15 PM »
Second, corn sugar won't add anything except ethanol, flaked maize is a better choice.

It would be a better choice, but it would also require a partial mash.  In lieu of that, I think the sugar is a good choice.  I agree with your other points, though.
True, but let's not fear the partial mash.  It's just steeping at a certain temperature.   Throw in a handful of 6-row to convert and Bob's your uncle.

I completely agree with you, but I was guessing (assuming) that the OP wanted an extract recipe.  If he wanted to step it up a bit, your suggestion is the way to go.

Yeast and Fermentation / Re: Open fermenting a Saison
« on: April 05, 2011, 02:24:18 PM »
But it's something that you've personally experimented with and confirmed the results?

I'm torn . . . do I pre-order or do I just buy it at the conference?  I can't decide.  Ideally (for me) I could pre-order and then pick it up at the conference.

I pre ordered for the discount.  I'll take it to the conference and once Gordon is good and drunk, I'll see if I can get him to sign it without charging the autograph fee.  ;)

Yeast and Fermentation / Re: Open fermenting a Saison
« on: April 05, 2011, 02:11:45 PM »
You can also manipulate the ester profile using fermenter geometry.  Fermenting in something shallow will give more esters.  Works for the Belgians...

Gordon, any idea why it works like that? 

Yeast and Fermentation / Re: Open fermenting a Saison
« on: April 05, 2011, 02:11:18 PM »
It could because of the reduced pressure and the extra O2 would allow more yeast growth, giving more byproducts.  It seems unlikely to be a noticeable effect though.

Or, if you believe Clayton Cone, more yeast growth will give you less esters.

All Things Food / Re: New cook book!
« on: April 05, 2011, 11:51:59 AM »
  Call me gay

Not that there's anything wrong with that....

All Things Food / Re: New cook book!
« on: April 05, 2011, 11:51:27 AM »
When he was first on Next Food Network Star and Big Bite, I couldn't stand the guy's personality.  But somehow I got hooked and now I kinda like watching him.  I had the same kind of experience with Robert Irvine, especially when he was exposed as lying about his past.  Now I really enjoy watching him.  Maybe I'm a glutton for punishment.

The Pub / Re: Epsilon Breach
« on: April 05, 2011, 11:47:57 AM »
I got an email from 1800flowers since I'd used them in the past and they used Epsilon.  They said only email addys were affected.  I'm not too worried if that's all it is.  I know better than to respond to fake bank emails, and the email addy they stole was already scheduled to be shut down in a couple weeks anyway.

Hmmm, did not get a pre-order email from AHA; checked spam and my main folder. Are they being sent out in batches?

AFAIK, they're not.  I'd forward mine to you, but I already deleted it.  Maybe try contacting Kate Porter.

The email issues we were having have been resolved, so send in those questions!

Yeast and Fermentation / Re: Open fermenting a Saison
« on: April 05, 2011, 11:14:17 AM »
The main reason for using open fermentation is that it increases esters and phenols correct?

Boy, not that I noticed the few times I tried it.  I'm hard pressed to think of a reason why it would.

Ingredients / Re: Maris Otter and Diacetyl (butter taste)
« on: April 05, 2011, 11:10:59 AM »
ssos ???

Sister Star of the Sun.  Some recipes are just good as is.  Brew it as it is written to see what people are talking about.

I bolded an important thing.  Many people look at that recipe and freak out about the Chinooks.  If it wasn't great as it is, it wouldn't have become legendary.

Questions about the forum? / Re: White Pages of Death Support Thread
« on: April 05, 2011, 11:04:33 AM »
I received this from Tim Sloan, IT director for the AHA...

I had suspected it, but our hosting company confirmed that this error
does appear to be a browser issue.

Here is why.
If you look at the code snippet someone copy and pasted you will see
Content-Encoding: gzip. This means that the server is sending the
content compressed by gzip then the browser should uncompress. This is
compression aids response times and all browsers are built to handle it.

Given this, the suggestions about cache and cookies might help.

As for the WSOD, they aren't seeing anything that is showing an issue.
Have you experienced it? If you have and have it happen again could you
record date and time, as well as, also take a look at the source to see
if anything appears?



General Homebrew Discussion / Re: have you had a chemay?
« on: April 05, 2011, 09:19:17 AM »
What's your take on the FF hops?

Have you tried them before?

I have 2 beers I've used them in so far...dry hopped an AIPA and made a Belg./Am. IPA with them as FWH and again as dry hops.  I haven't tried either of those beers yet, but a lot of people in the club have been using them so I've tried a lot of beers with them.  To me, they;re the perfect blend of Am. hops for Am. style hoppy beers.  I find that straight Citra is just too tropical fruity for me, but blended in with all the other hops it works really well.  Glen Falconer (the guy the hops are named for) was a member of our club and one of the guys who taught me how to judge.  These hops are a fitting tribute to his memory.

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