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Messages - denny

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8731
Beer Recipes / Re: covert FWH to boil hops
« on: October 16, 2012, 06:00:57 PM »

Right, if I change FWH to boil hopping, it will be different. And if I leave FWH in the wort for 48 hrs, that will probably also be different.... but what about the theory of putting the FWH in when I'm heating the wort up to boil, and "steeping" them there for 20 minutes or so at around 140F, which is almost exactly what happens when you FWH right out of the mash cooler (my wort is usually 130-140F, and I have it boiling within 30 minutes....) It's just that the wort has been chilled for some time between, and then reheated thru mash temps to boiling.  Is there some enzymatic activity coming out of the mash that has been halted or slowed by the chilling of the wort that will effect the FWH?

-red

i think that's gonna be your best alternative.  Seems like it ought to work.

8732
General Homebrew Discussion / Re: Bourbon Porter
« on: October 16, 2012, 05:55:23 PM »
If I'm not mistaken, Denny's BVIP calls for about a half of a fifth.

It does seem like a lot of bourbon, but it's going into 5 gallons.

Yep, it's not as overwhelming as it sounds like.

8733
The Pub / Returning Commercial Kegs
« on: October 16, 2012, 05:06:59 PM »

Thank you for trying to bring kegs back. If it is local brewery you can contact them directly. They will be more than happy to get their kegs back.

Happy indeed!  I found a keg from a small brewery on the coast along the side of the road.  I drove over and returned it to them.  They were stunned somebody would do that and gave me free food and beer all afternoon.


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8734
Yeast and Fermentation / Belgian Golden Strong
« on: October 16, 2012, 12:01:24 PM »
WY1388.  Duvel yeast.  For me it pretty much defines the style.


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8735
The Pub / Returning Commercial Kegs
« on: October 15, 2012, 11:11:07 AM »
A friend just called me because a caterer left a bunch of empty sankey kegs behind after an event and he wants to know what do with them.

Will any old liquor store take these things back?  The caterer apparently is not returning.

Obviously, they're usable and should be returned.  Just not sure the easiest way to do it.

I figured someone here would know...

I think I'd try the distributor.


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8736
Beer Recipes / covert FWH to boil hops
« on: October 15, 2012, 08:54:00 AM »
I'd like to brew Denny's Waldo Lake Amber based on the recipe of NB's Kit (I won't buy the kit, but just follow their recipe.)  It is hopped as follows:

1.00oz Cascade @ FWH
0.75 Magnum @ 60min
1.00oz Centennial @ 0min

How would I convert the Cascade amount to boil hops?  My work schedule for the next few weeks won't allow me to have 6 hour un-interrrupted for brewing, but I've had good luck chilling my wort (after mashing)  in a walk-in cooler for up to 48 hours before starting the boil. But somehow I don't think that leaving FWH hops in for 48hours is going to work... or maybe it will?

Advice?
tx red

If you do what you propose, it will be a different beer.


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8737
Other Fermentables / Sulfur aroma in cider
« on: October 15, 2012, 08:52:36 AM »
It's not at all uncommon for cider to give off a lot of sulfur as it ferments.  As Shrek said, "Better out than in!".


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8738
The Pub / Stratos (highest parachute jump attempt)
« on: October 14, 2012, 06:58:05 PM »
Wasn't this done last Thursday?

Nope.....too windy then.


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8739
Equipment and Software / New Beersmith app for phones & tablets
« on: October 14, 2012, 06:34:17 PM »
Did somebody said ProMash?

Allow me.....

PROMASH!!!!!


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8740
General Homebrew Discussion / New Baby Boy - New Brew!
« on: October 14, 2012, 06:33:51 PM »
Congrats, Mike!


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8741
The Pub / Re: Stratos (highest parachute jump attempt)
« on: October 14, 2012, 11:20:42 AM »
When he stepped out of the capsule onto the platform I almost lost it.  That was one of the most exciting things I've ever seen,

8742
The Pub / Re: Stratos (highest parachute jump attempt)
« on: October 14, 2012, 10:46:40 AM »
My palms are sweating just watching this....

8743
All Grain Brewing / Re: Jumping back into the game
« on: October 12, 2012, 01:47:13 PM »
This is the one I was looking at

http://www.menards.com/main/mobile/outdoor/fire-pits-grills-smokers/high-pressure-cook-stand/p-1694251-c-10141.htm


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I can't really see the burner in that one, but it it's what I think it is it should work well for you.

8744
The Pub / Re: Greeting from the Gulf!
« on: October 12, 2012, 12:09:33 PM »
I'm actually ready to get back. I like the beach a lot but I would not want to live here. I have a home on 7 acres of mountain land dropped in the middle of a fairly remote forest that I enjoy very much and a business that I am looking forward to get back too.

Not saying I wouldn't mind owning a beach house, but a week is enough for me.

Kinda the same way I feel about Hawaii.

8745
Yeast and Fermentation / Re: Great attenuation.....a little too great
« on: October 12, 2012, 10:00:26 AM »
I just read through that presentation. Pretty cool stuff, but a bit confusing at times with just the slides. It would be neat if someone could make up a calculator using his percentages for each of the factors for terminal gravity.

I think his experiments are fantastic and provide a lot of food for thought, but I'd hesitate to try to extrapolate his results empirically just yet. What if certain yeast strains are better/worse at fermenting Crystal malt? Or maybe certain strains handle higher or lower mash temps better than others.

I think the trends that Greg discovered are my biggest takeaways from this presentation. I think there are too many variables to try to pin down an exact FG in advance, but this will definitely help make some choices about things like mash temp, amount of adjuncts/specialty grains and yeast selection when tweaking recipes.

Greg said during the presentation that he hopes to do more work with this to confirm and expand his initial findings.

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