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Messages - denny

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Kegging and Bottling / Re: Bottling from a keg
« on: May 06, 2013, 08:21:23 AM »

Who is main sponsor of the show?
Just saying.

What those guys said....and 170 is not too hot for a sparge.

The Pub / Re: This is Funny.
« on: May 05, 2013, 10:01:14 AM »
That was great!

General Homebrew Discussion / Experimental Brewing Forum
« on: May 03, 2013, 01:10:35 PM »
Hey all!

Drew and I are co-authoring a book called "Experimental Brewing" and we want to hear about your brewing experiments!  We've set up a blog and forum at .  Please let us hear about your brewing experiments.  You might get included in the book!

All Grain Brewing / Re: CLOUDY Weizen
« on: May 03, 2013, 12:55:34 PM »
Strawberries are a low pectin fruit.  I'm skeptical that that's the issue.  How much did you use?  Did the baked strawberries begin to jell as they cooled before you put them in the fermenter?  If not, that's probably not it.   Steaming is a better method, if you feel the need.  You could also freeze them for a week before using them, that would break down the cell walls.

Or just roughly chop them add them without doing anything else.  Works for me.

Nice brew area, but when was this picture taken Denny?  If it's recent, then you need a new monitor and upgrade from Windows ME ;D

No ME for me!  It was, and still is, Win95.  That's all I need since all I do with that machine is run Promash.  I do have a 23 in. flat screen monitor on it, now, along with a new and larger desk.

AFAIAC, unless the entrant specifically tells you about the brewing process or ingredients, comments about either are inappropriate.  You could say something like "Hop aroma is lacking" but saying "use late addition hops" doesn't cut it becasue for all you know, they did.

All Grain Brewing / % of Munich for light summer ale
« on: May 02, 2013, 10:27:42 AM »
Not to hijack this thread but I'm curious why you don't recommend the Briess munich? Is it too bland? Not malty enough?

Sent from my Nexus 7 using Tapatalk 2

The "normal" Briess Munich is made with 6 row malt and to me has a weirdly grainy flavor.  The Bonlander is 2 row, but I haven't tried it so I have no personal opinion.  Between Great Western and Best Munichs, I don't have a reason to look any further.

All Grain Brewing / Re: % of Munich for light summer ale
« on: May 02, 2013, 08:24:16 AM »
I haven't tried the Bonelander (so?) Briess but it is supposed to be a lot more like German Munich. but I agree, for Munich stick with German maltsters. I prefer Best Malz Munich.

I really like Great Western Munich 10L for American styles.  I use best Munich for continental styles.

Yeast and Fermentation / Re: Fermentation temp question
« on: May 02, 2013, 08:19:39 AM »
I'll be brewing my first batch this weekend and have been testing my makeshift fermentation chiller (big plastic tub with water and ice packs). I'm still trying different types and sizes of packs but have the following questions;
1) is a constant temp more important than a lower temp? I'm thinking ill be around 68-70 using packs
2) do frozen water bottles stay colder longer vs the blue gel packs?
3) doing no ice my water tub stays around 73. Will this make bad beer?

Thanks everyone!

1) all things being equal, maybe....;)  If the constant temp is 75, that's no good.  68-70 is barely acceptable
2) dunno
3) if the water temp is 73, the beer temp will be higher.  Not as much higher as without the water, but enough higher that it won't make great beer.

Ingredients / Best Way to 'Dry Adjunct'
« on: May 01, 2013, 11:19:32 AM »
You know it's funny, I did a raspberry tincture and added it at a ratio of about 1/2 tsp to a pint, and I could really taste the booze.  I used ever clear and not vodka tho.

I tried vodka tinctures a few times and could always taste the vodka.  I went to just putting the ingredients in secondary and counting on the alcohol and low pH of the beer to protect it, and it's worked every time.  Even with mushrooms I picked myself and did nothing more than brush off the dirt.

Equipment and Software / Wine thief or turkey baster?
« on: April 30, 2013, 10:55:46 AM »
I'm typically fermenting 3 gallons in a 6-gallon carboy or 1-2 gallons in a 3-gallon Better Bottle. So for me the thief is the best option because I need the extra length.

Or a turkey baster with a length of hose on it.

Events / Re: Big Brew (celebrated one week early)
« on: April 29, 2013, 09:42:19 AM »
Truly impressive!

The Pub / Re: best ereader
« on: April 29, 2013, 08:31:48 AM »
I love my iPad, but not for books.

This.  I have ther Kindle and Nook apps for my iPad, as well as using the iBooks reader, and they're good.  But not as good as "genuine" e-ink.

Homebrew Competitions / Re: East West Rivalry?
« on: April 28, 2013, 12:51:11 PM »
Well, unless FL has suddenly become a hop growing, if we had thought if it sooner, I could have sent you supplies to even the field!

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