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Messages - denny

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The Pub / Re: TechTalk ever coming back?
« on: April 27, 2011, 02:03:06 PM »
i will try it.  i never used tech talk before but i would like to be involved in AHA and to help.  (someday i may take bjcp and help in that arena too)

If you mean you'd like to volunteer to be a mod, thanks!  Send Drew a PM so he can get you set up.

Ingredients / Re: Water Profile for Belgian Pale Ale
« on: April 27, 2011, 01:39:33 PM »
Belgian Pale Ales are amber, not yellow, if that makes a difference in your additions.

Damn you for being right again....;)

Although the one I made (a Patersbier, maybe not your typical Belgian pale) was all pils malt, so it's as yellow as a pils.

The Pub / Re: TechTalk ever coming back?
« on: April 27, 2011, 01:37:56 PM »
Hopefully, it will start up any day now.  We had some server setup issues, but those have been resolved.  Gary has written a message for sign up that AFAIK will be going out any day now.  Drew and I will start out as mods, but only until volunteer mods can be found.  A lot of people said they'd volunteer.  If they do, TT will continue.  If they don't, it likely won't....just that simple.  That said, how'd you like to be a TT moderator?

The Pub / Re: Eagle cam
« on: April 27, 2011, 09:23:00 AM »
Man, I love these.  My wife has a bunch of wildlife cams she checks every day.

Equipment and Software / Re: What's the best cleaner?
« on: April 27, 2011, 08:20:56 AM »
Personally I find the cost of PBW to be rather high and Oxiclean does not recommend using their product on food contact surfaces.

I can't imagine why it would be a problem since you rinse it thoroughly.  No doubt a legal thing.  I've been using Oxiclean on brewing equipment for years with no ill effects other than this pesky 3rd arm.

The Pub / Re: Springtime Mushrooms anyone finding them?
« on: April 27, 2011, 08:17:53 AM »
Haven't seen any chanterelles around here yet, but we're looking!

The Pub / Re: Obama releasing his 'long form' birth certificate
« on: April 27, 2011, 08:14:49 AM »
Uh, I appreciate everyone keeping it civil so far, but I think it's time to lock this.  Remember, no politics.

Yeast and Fermentation / Re: Denny's Favorite 50
« on: April 26, 2011, 02:45:52 PM »
Since we've got you on the line here Denny, I'd be curious to know what levels of esters you typically get from the 1450.  I've done 3 or 4 side by side fermentations split between 1450 and 1056.  I'm always pleased with the mouthfeel but I've also found it it be a bit fruitier than 1056 and to slightly mask hop aromatics in comparison.  I'm pitching an appropriate "calculated" quanitity of yeast and usually ferment 1056 at 65 and 1450 at 62, though increasing both to 68 toward the end of fermentation.  

It's not even close to English fruity but I've had a few APA's/IPA's where I like the aroma from the 1056 a bit better.  In your experience, is 1450 cleaner than this?  What temperature do you typically ferment with 1450?

I should add that I'd be really interested to hear details about how this yeast worked for others as well!

I typically run it about 62 increasing to 68, as you do.  I do think it's become a bit fruitier through the years, but as you say it's still pretty subdued.  But I don't find it to mask the hop aromas.  I dunno, maybe I'm so used to it that I'm missing something.  I think maybe I'll do a split batch with 1450 and 1056 and compare.  It'll be a couple months before I have time to do that, though.

All Grain Brewing / Re: I'm going to do a decoction, damm!t...
« on: April 26, 2011, 01:47:16 PM »
I was planning on doing this.  8) I may start with the non-decocted recipe this weekend and do the decocted version later this spring. But I really want to nail down the details of the decoction schedule/process before I dive in. I can't rightly judge the merits of decoction if I don't execute it properly!  :P

Good man!  Must be the logic from the legal training!  ;)  Try to do them as close together as possible so that they'll be about the same age when you taste them.

All Grain Brewing / Re: I'm going to do a decoction, damm!t...
« on: April 26, 2011, 01:35:54 PM »
If at all possible, try to do another brew with the same recipe and no decoction.  Then do a blind triangle tasting to see if you gained anything but the fun (?) of doing a decoction.

Yeast and Fermentation / Re: Denny's Favorite 50
« on: April 26, 2011, 11:45:24 AM »
My most common brews with it are Rye IPA (or about any AIPA or APA), Am. brown ale (Noti brown recipe), porter (Nick Danger porter recipe), or BVIP.
Nick Danger, Third Eye has a beer named after him? Any other Firesign Theater themed brews? Lt Bradshaw Blonde Vice, perhaps? Rocky Rococo Red maybe?

Well, it's actually named after one of my cats, but _he's_ named after Firesign Theater's Nick Danger!  I like your suggestions!

I think AJ stole that from me, lol. But, yeah, it does not work. It is sodium and phosphate. The latter is flavor neutral. The former may be flavor positive in modest amounts but is cheaper as kosher salt.

I have also found 5.2 to have no positive effects on my water chemistry.  Since I started using Martin's spreadsheet, my beers have improved in flavor and my efficiency has increased a bit.

All Things Food / Re: Radishes
« on: April 26, 2011, 10:26:23 AM »
From what I've seen, maybe just a bit larger than normal.  I think I'm gonna try to grow some this year.  I LOVE radishes!

What kind of spacing requirements are there? I've perhaps got some room next to my carrots...

Never having grown them, I really don't know.  I'd say you just plant them like other radishes, then thin as necessary.

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