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Messages - denny

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8731
The Pub / Re: Brew Your Own place
« on: April 15, 2011, 07:47:49 AM »
Denny - might not be the same place, Canada is a fair size but you never know.  I guess I shouldn't be surprised if cash is the driving factor over quality. 

The people I talked with (who by the way did all their fermentations at 68!) were definitely interested in quality, but as a means to keep the customers happy and their business going.  You really can't fault them.  They bought a business.

8732
Equipment and Software / Re: Aeration equipment
« on: April 15, 2011, 07:45:07 AM »
Here's a challenge for ya, Barry.  Next brew, split the batch in half.  Use olive oil in one half and nothing at all in the other.  Pitch a pack of dry yeast (same manufacture date if possible) into each one so that they'll get pitched the same as closely as possible.  Then see what happens.  I know what my bet will be!
Is dry yeast the best thing to use for a test like this?  The mfrs say aeration is not necessary with dry yeast because when it is 'grown' it is given all the sterols it needs for a typical fermentation whereas liquid yeast always needs aeration.

That's a good point.  I suggested it because it would be easier to get a comparable amount of yeast into the beer compared to a liquid yeast starter.  Probably liquid would be better in that case.

8733
The Pub / Re: Brew Your Own place
« on: April 14, 2011, 04:30:25 PM »
I don't know if it's the same place, but about a year ago I got contacted by a brew on premise place in Canada to help them troubleshoot some problems they were having.  Very nice people, but all they knew about brewing was what the previous owner had told them and most of that was incorrect.  Keep in mind that the people you're talking to might well just look at the place as a business and have no idea (or interest) in what brewing's all about.

8734
Equipment and Software / Re: Aeration equipment
« on: April 14, 2011, 04:27:08 PM »
Here's a challenge for ya, Barry.  Next brew, split the batch in half.  Use olive oil in one half and nothing at all in the other.  Pitch a pack of dry yeast (same manufacture date if possible) into each one so that they'll get pitched the same as closely as possible.  Then see what happens.  I know what my bet will be!

8735
Yeast and Fermentation / Re: Is my fermentation stalling?
« on: April 14, 2011, 04:01:16 PM »
With the low OG and the high temp, it could very well have fermented that fast.  Remember, that unless you've brewed a recipe enough to have repeated experience with it, any FG prediction is just a guess.

8736
Yeast and Fermentation / Re: Doctor I have this friend.....
« on: April 14, 2011, 03:58:55 PM »
I see no hatred.....just the facts!   ;D

8737
Kegging and Bottling / Re: Transporting kegged beer...in bottles?
« on: April 14, 2011, 03:56:04 PM »
That's the beauty of that setup I posted.  You can leave the pressure as it is and control flow rate (and foaming) by how far you crack the cork.
That would be after the initial rush of beer and foaming, right? :)

I've never noticed that happening.  There is an initial rush of beer, but I don't recall any foaming for the little bit that flows before pressure build up stops it.  But I haven't bottled anything in a long time, so I may be misremembering.

8738
All Grain Brewing / Re: Is This A Problem?
« on: April 14, 2011, 03:54:04 PM »
I also see clarifying agents in the future of this batch....  rushing my recirc and sparge, not pulling off the grainbed as clear as I'd like....  ah well, I'll pretend like that's what I meant to do :P



As far as I've found, the clarity of your runoff doesn't necessarily indicate the clarity of the finished beer.

8739
General Homebrew Discussion / Re: Damn I'm good......
« on: April 14, 2011, 03:52:44 PM »
Just a reminder...if you're gonna post a recipe, put it in the Homebrewopedia wiki and post a link to it.

http://wiki.homebrewersassociation.org/Recipes

8740
All Things Food / Re: Ataulfo Mangos in Season
« on: April 14, 2011, 03:51:03 PM »
I don't know if I've ever seen them, but I'll sure keep an eye out now.

8741
All Things Food / Re: Rice, beans, etc
« on: April 14, 2011, 03:50:21 PM »
Beans, rice, soy, protein ... no matter what I get, if I eliminate meat from my diet, my body fails to extract whatever it is it needs from the food (or maybe I'm missing something?) and in under a week I'm quite ill.  It only takes 2-3 days without meat for me to lose my ability to heal, and in under 5 days I'm noticing open wounds and sores that have just appeared... the skin, it cracks and splits.  In a week my immune system starts to fail and I get really sick.  People experience problems going vegetarian yeah, but I'm like way beyond "outlier" here, I'm not even in the same universe.


I think there was something like this on a recent episode of House. a genetic disorder that caused issues when too much vegetables are eaten. I think the guy turned out to be a mass murderer, No connection though.

And we all know how much TV shows are like real life!  ;)

8742
Yeast and Fermentation / Re: Wort to hot when pitcing yeast
« on: April 14, 2011, 03:49:23 PM »
48 hours when you don't use a starter isn't too unusual.  But it's not going to hurt to add more yeast.

8743
Kegging and Bottling / Re: Transporting kegged beer...in bottles?
« on: April 14, 2011, 03:03:45 PM »
That's the beauty of that setup I posted.  You can leave the pressure as it is and control flow rate (and foaming) by how far you crack the cork.

8744
All Grain Brewing / Re: 20 min mash
« on: April 14, 2011, 02:55:41 PM »
Thanks.  I'll listen as soon as I have a chance.

8745
Yeast and Fermentation / Re: Doctor I have this friend.....
« on: April 14, 2011, 02:54:49 PM »
 ;D ;D ;D ;D ;D

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