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Messages - denny

Pages: 1 ... 592 593 [594] 595 596 ... 1073
8896
All Grain Brewing / Re: Mash temperatures
« on: May 19, 2012, 09:06:15 AM »
Sierra Nevada uses NA malts and mashes around 158F IIRC. What do you remember Denny?
That seems right to me, Jeff.  What I don't recall is the mash in procedure.  Do they raise the temp to that, in effect doing a step mash?
Single infusions, I believe.

I think that's usually true, although we did a step mash on our Beer Camp beer.  But what I don't recall about the single infusions is the mash in procedure.

8897
All Things Food / DME in Bread
« on: May 18, 2012, 11:27:32 AM »
I may have already posted it in the food section.  If not, I'll do it later today.


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8898
The Pub / Police in Chicago bust NATO protestors homebrewing
« on: May 18, 2012, 11:26:00 AM »
I agree, euge.  I'll move it later unless one of the the mods does it first.


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8899
The Pub / Re: song title game
« on: May 18, 2012, 10:18:04 AM »
She's Leaving Home - The Beatles

(no bzzzzzt -  covers allowed)

Geez, man, that's no fun.....;)

8900
Yeast and Fermentation / Re: Mixing Lager Yeasts - Pros and Cons
« on: May 18, 2012, 10:17:23 AM »
I really doubt it will be "gross" or a "huge failure".  I just don't think there's anything to be gained.  Other than saying you did it!  ;)

8901
The Pub / Re: song title game
« on: May 18, 2012, 10:15:37 AM »
All Along The Watchtower-Jimi Hendrix

BZZZZZT!!!!  Hendrix played it, but Bob Dylan wrote it.

8902
All Grain Brewing / Re: Mash temperatures
« on: May 18, 2012, 09:38:29 AM »
My viewpoint is that it depends on the base malt you use, to a point. British malts work well for a single infusion at the 148-152F range. The modern connitnental malts work in that range or do well in a step mash. The North American malts with very high diastatic power work well at the higher temps.

Sierra Nevada uses NA malts and mashes around 158F IIRC. What do you remember Denny?

That seems right to me, Jeff.  What I don't recall is the mash in procedure.  Do they raise the temp to that, in effect doing a step mash?

8903
All Things Food / Re: DME in Bread
« on: May 18, 2012, 09:36:35 AM »
Haven't tried it in bread, but I make a killer chocolate cake using it.

8904
Yeast and Fermentation / Re: Mixing Lager Yeasts - Pros and Cons
« on: May 18, 2012, 09:35:22 AM »
well, since you asked....my first thought is "why?"  What do you expect to get out if this? My own experience with pitching 2 yeasts at once is that one dominates and you can't tell the other is there.  I've had the best success by pitching each into its own batch and then blending post fermentation.

8905
The Pub / song title game
« on: May 17, 2012, 06:57:01 PM »
Sugar Sugar - The Archies


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8906
Yeast and Fermentation / Re: is this normal?
« on: May 17, 2012, 02:22:09 PM »
I have brewed an red ale, milk stout, and American wheat, would a dunkelweizen be drier than those?

Shouldn't be.

8907
Yeast and Fermentation / Re: is this normal?
« on: May 17, 2012, 12:29:42 PM »
So I attempted to get a gravity reading with my hydrometer, however, it would not float. So i have no idea the actual gravity. So i rack the beer to secondary to remove the trub and stuff and then wait a couple to days for the beer to clear up and then take another reading? I think i may also be going shopping for a refractometer, anybody know a good brand for cheapish?

How did you try to get the reading?

8908
General Homebrew Discussion / Re: Small Batch Question
« on: May 17, 2012, 09:44:43 AM »
Should be fine.

8909
Ingredients / Re: Simcoe substitutes
« on: May 17, 2012, 09:41:16 AM »
I just kegged a DIPA with a blend of Columbus, Cenntenial, Simcoe and Amarillo hops.  I have to say that this might be my all-time favorite blend of hops.  :)

That's what I used to use in my IPA at YH.  :(

That's what I used for the Belgian IPA I'm taking to NHC, along with some Chinook and homegrown Cascades.

8910
Unfortunately, they let the homebrew bill die last night.  Another year before they can try again to legalize homebrew in AL.

AAARRRRRRGGGGGGHHHHHH!  Sorry, guys.

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