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Messages - denny

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8761
I think that in a lot of commercial breweries it's common to see whirlpool additions, where the hops steep for a period of time in the 180-200F temp range.  You're starting to see more homebrewers doing that also.  I think the "add at flameout and bang on the chiller" method is still likely the most prevalent, though.  I also see a trend where dry hopping either replaces or is used in conjunction with late additions.  It's the opinion of a lot of people (myself included) that it's a more useful method.

8762
Kegging and Bottling / Re: How Full Should We Fill Our Kegs?
« on: June 18, 2012, 12:49:34 PM »
Taps on your fridge wouldn't require any additional room.  Cheap it ain't though.


No, but a place to put the CO2 bottle does.  Believe me, it's not like I haven't thought about it!

8763
Beer Recipes / Re: some type of rypa
« on: June 18, 2012, 09:40:57 AM »
why is that??? do you feel that the flavors dont meld well?

Yeah, I feel like the rye fights with the Munich and/or British yeast.  But everyone has their own tastes.  If you can taste it in your mind and think it'll work, go for it.  That's the key....don't just throw ingredients together.  Use your "taste imagination" so you get an idea of what you're creating.

8764
Yeast and Fermentation / Re: 87.9% apparent attenuation...
« on: June 18, 2012, 09:39:08 AM »
I just got 86.5% with 1056.  Beer tastes great.  I wouldn't worry about yours.

+1.  That strain just goes a little crazy sometimes....

Not to mention that a lot depends on your wort.  I recently got 88.1% with 1450 with a fermentable wort.

8765
Events / Re: NHC Newbie Guide online
« on: June 18, 2012, 09:37:50 AM »
There's an app for iPhone and iPad called "Around Me" that lists restaurants and other places near wherever you are.  It's worked great for me, and I'm hoping that trend will continue in Bellevue.

8766
Beer Recipes / Re: some type of rypa
« on: June 18, 2012, 08:44:57 AM »
I find that for rye malt to be really noticeable, it needs to be at least 15% of your total grist.  And just a word of warning....for MY tastes (obviously not everyone's), I don't care for large amounts of Munich or British yeast with rye.  YMMV.

8767
Events / Re: NHC Newbie Guide online
« on: June 18, 2012, 08:42:17 AM »
BTW, speaking of the newbie guide....how the hell did I get mentioned as being scarier than Drew??

8768
Events / Re: NHC Newbie Guide online
« on: June 18, 2012, 08:41:33 AM »
So..... I understand there is no food included? A bunch of people drinking beer all day long on empty stomachs sounds like a highschool kegger.

There will of course be food at the banquet if you bought the whole package.  There is food in the hotel and in the nearby area around the hotel.  You're responsible for feeding yourself.  And nobody's forcing you to drink beer all day long...take a break.  Last yuear, I never drank more than a total of 4 pints in a day and I still got to try dozens of beers. 

8769
Beer Recipes / Re: some type of rypa
« on: June 18, 2012, 08:10:07 AM »
A lb. of rye won't add a lot of flavor, depending on what you want.

8770
Events / Re: NHC Newbie Guide online
« on: June 18, 2012, 08:04:42 AM »
There are water dispensers all over the place.  We encourage people to stay hydrated with something besides the beer.

8771
Yeast and Fermentation / Re: 87.9% apparent attenuation...
« on: June 18, 2012, 08:03:18 AM »
I just got 86.5% with 1056.  Beer tastes great.  I wouldn't worry about yours.

8772
Kegging and Bottling / Re: How Full Should We Fill Our Kegs?
« on: June 18, 2012, 08:01:16 AM »
Still using those cobra taps, eh Denny?   ;)

Yep.  I tried to figure out an alternative, but with a small house I just don't have the space to do it any other way.

8773
Kegging and Bottling / Re: How Full Should We Fill Our Kegs?
« on: June 17, 2012, 01:33:30 PM »
I get some satisfaction when I have exactly enough beer to fill the keg to the top.
I'm not sure how much it matters that you have any headspace in your keg.

For me, having some headspace is a necessity.  I don't keep the kegs constantly hooked up to CO2, so it's the CO2 in the headspace that gets absorbed into the beer.

8774
The Pub / Re: Whatcha all want for Father's day??
« on: June 17, 2012, 10:59:56 AM »
I'll be thinking of my dad.

Same here.  And hoping my son gets around to calling me.

8775
Events / Re: NHC Newbie Guide online
« on: June 16, 2012, 07:59:41 AM »
Can you bring a back pack of food/water with you?  I know some places frown upon that.

I can't think of any reason that would be a problem.

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