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Messages - denny

Pages: 1 ... 592 593 [594] 595 596 ... 1186
8896
Kegging and Bottling / Re: Bottling Yeast Choice for Imperial Stout
« on: April 23, 2013, 12:22:18 PM »
Yeah, Boulevard (IIRC) as well as a number of other commercial breweries use T-58 for bottling.  There's also this, which is specifically for bottling...

http://www.fermentis.com/wp-content/uploads/2012/12/SFB_F2_EN.pdf

8897
Equipment and Software / Re: Primary without an airlock
« on: April 23, 2013, 12:17:05 PM »
Freezer? I'm debating a big bucket of water and ice bottles with a sealed igloo cooler.

He's talking about using your freezer to freeze the bottles.

8898
Ingredients / Re: Java beans in coffee porter
« on: April 23, 2013, 10:39:00 AM »
Just to add to what your saying if you do a hot extraction with the coffee beans you will also then extract the beans oils as well which will have a multitude of other negative effects with head retention among other associated problems.

I've added hot brewed espresso to a batch and not had that problem.

8899
Ingredients / Re: Ingredients from Walmart!
« on: April 23, 2013, 10:04:46 AM »

Bread flour (King Arthur at least) contains some malted barley flour in it to convert some starches into sugars during the rise. I don't know if there are enough enzymes to do significant conversion, but maybe.

I thought it was only for flavor.

8900
Ingredients / Re: Interesting Hop Article
« on: April 23, 2013, 10:02:49 AM »
Thanks Sean.  Interesting.  So does (or has) anybody dry hopped by warming them up for a day 1st?  I've done a ton of dry hopping, but always from the old school approach,ie., keep em cold.

I don't warm up the hops before dry hopping, but after being out of the freezer for a couple hours they're up to room temp anyway.  Then the go into the fermenter or keg, which I usually leave at room temp for 5-14 days.  So what's the difference?

8901
All Grain Brewing / Next Step-Water
« on: April 22, 2013, 08:44:48 AM »
I've never been afraid of sulfate used appropriately, but I've recently become a convert to higher sulfate levels.  I recently doubled the amount of sulfate in my Rye IPA and it made a beer I've always loved even better.

What would those finished sulfate levels be?  I want to make my Rye IPA better.

The current one is 200 ppm and it's great.  I'm gonna go to 250-300 on the next batch.

8902
Homebrew Competitions / Re: East West Rivalry?
« on: April 21, 2013, 04:45:49 PM »
That does sound fun.  Denny, put your money where your mouth is and have your club enter the same competition :)

You obviously don't know my club...but I'll ask around.
Sure I do.  But you put it out there that they make WAY better beer :)

I'll bring it up.  Some of the young guns might go for it.

8903
Homebrew Competitions / Re: East West Rivalry?
« on: April 21, 2013, 04:45:12 PM »
Not the type A, competitive win or die sort?

"Friends don't let friends drink bad beer"

Most of them are already convinced that our club makes better beer than anyone and can't be bothered with proving it.

8904
Kegging and Bottling / Re: Problems serving beer!! Help needed!
« on: April 21, 2013, 03:43:33 PM »
Added 16 feet. Helped a lot.

Great!

8905
Homebrew Competitions / Re: East West Rivalry?
« on: April 21, 2013, 03:41:51 PM »
That does sound fun.  Denny, put your money where your mouth is and have your club enter the same competition :)

You obviously don't know my club...but I'll ask around.

8906
Ingredients / Re: Hop addition question
« on: April 21, 2013, 03:40:49 PM »
When to add the hops depends on what you want from them....bitterness, flavor, or aroma.  You might want to brew the kit as is while you do a little study.  One of the best resources around is www.howtobrew.com

8907
Extract/Partial Mash Brewing / DMS in extract kit
« on: April 21, 2013, 01:42:09 PM »
You're correct.  The only reason to boil extract for 60 min. is for hop utilization.

8908
General Homebrew Discussion / Re: The journey
« on: April 21, 2013, 09:49:37 AM »
Your story shows what makes it such a great hobby, Jim!

BTW, making the same recipe over and over will really help you become a better brewer!  But I understand what you're saying.  I was the same way the first few years.  There's so much exploration you can do that it's tough to brew the same thing again.

8909
General Homebrew Discussion / Re: Second thoughts on brewing
« on: April 21, 2013, 09:46:18 AM »
Wait a minute Denny.........."15 years later, I've brewed 436 batches"

Denny, that's 4 beers a day everyday for 15 years.....Okay.......that sounds about right....never mind.

And for the last year, my work schedule has been so screwy that it's not uncommon to go 1-3 weeks with no beer at all!  I don't wanna think about that!

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