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Messages - denny

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8896
The Pub / A day at work
« on: March 18, 2013, 09:18:21 PM »
Very cool!
What did it look like when the show was going on?

Well, it wasn't that fast!  Here's a pic from tonight's rehearsal.


8897
The Pub / A day at work
« on: March 18, 2013, 08:53:50 PM »
Um, that would be "time lapse".....

8898
The Pub / A day at work
« on: March 18, 2013, 08:53:06 PM »
Here's a rime lapse video of setting up for a symphony show.  The walls we're moving around weigh just under 3 tons each.  We use air casters to move them around.

http://youtu.be/LWPnwFKlakI

8899
Equipment and Software / Help with mash tun size
« on: March 18, 2013, 08:51:04 PM »
I'm looking at 150 qt but they only come in green or white. No Blue so I don't know what to do.

My dirty secret...my 152 is white.....ssssshhhhh.......

8900
Equipment and Software / Help with mash tun size
« on: March 18, 2013, 08:32:12 PM »
Thanks Denny.  That's the one I was referring to.  Mtnrockhopper above mentioned that one. 
How big is your "Malt Coffin"?

Oops, missed the link above.  The mash coffin is 152 qt.  I've had 75 lb. of grain in it at 1.5 qt./lb. with room to spare.

8901
Ingredients / Columbus hops
« on: March 18, 2013, 07:12:20 PM »
I like single hopping to learn what a hop tastes like. I just don't want to make something undrinkable, from what you say it sounds like I am safe from that. Thankyou.

I agree that it's a great way to learn about a hop variety.

Try a small extract batch using the "15 minute pale ale" recipe. I did that two weeks ago with Mosaic. 3 lbs DME, 8 oz 60L crystal, Safale05, 3 oz Mosaic. I may do it again this weekend with a NZ hop. Fun and fast, and I'm not looking for the Rosebud of homebrews, just some insight into a particular hop.

Yeah, that's a good idea...and pragmatic!  Like you say, I'm not looking for an award winning beer.  Just a way to experience a hop variety.  Thanks for the idea.

8902
Ingredients / Columbus hops
« on: March 18, 2013, 05:12:37 PM »
I like single hopping to learn what a hop tastes like. I just don't want to make something undrinkable, from what you say it sounds like I am safe from that. Thankyou.

I agree that it's a great way to learn about a hop variety. 

8903
General Homebrew Discussion / Contact time for Potassium Metabisulfite
« on: March 18, 2013, 03:58:21 PM »
Can't answer your question, but I've always been told that metabisulphite isn't a good sanitizer for beer.  It works for wine because of the lower pH and higher alcohol content.  Is that incorrect?

8904
Ingredients / Columbus hops
« on: March 18, 2013, 03:56:02 PM »
I got an unbelievable deal on a pound of columbus hops through yakima valley hops a while back. I have never brewed with them so I don't know what they taste like. Would an IPA single hopped with these be a bad thing?

Columbus is one of my favorite hops.  Dank, resinous, a bit citrusy.  I'd do a single hop beer with them.....except for the fact that I don't really care for most single hop beers I've tried.

8905
Yeast and Fermentation / Fermentation profile
« on: March 18, 2013, 01:43:26 PM »
Thanks for the input.  I had assumed that going below the suggested ferm temp would stunt the yeast growth.  I'll try going cooler for my next brew and see how that goes.

It can.  It's definitely depends on the strain.  Keith (majorvices) recently posted about US-05 fermenting in the 40's.  Unless you want to experiment, I would stay within a few degrees of the low end to be safe.

Dave

I've run 05 in the mid 50s and 1007 in the high 40s.  Of course, experience pays when it comes to yeast abuse, but in general I feel that the recommendations you get from manufacturers are too high.

8906
Yeast and Fermentation / Fermentation profile
« on: March 18, 2013, 11:52:28 AM »
Thanks for the input.  I had assumed that going below the suggested ferm temp would stunt the yeast growth.  I'll try going cooler for my next brew and see how that goes.

I just started WY3787 at 58F.  I've heard people say they have problems doing that, but I had blowoff in less that 24 hours.  At that point it was up to 62.  Today it was 64.  I'll let it go a couple more days like that, then remove temp control and let it go wherever it goes....probably high 60s/low 70s.

8907
General Homebrew Discussion / Anybody familiar with PBW?
« on: March 18, 2013, 11:49:41 AM »
does the water have to be hot for it to work?


I think it's more effective with hot water.

8908
Yeast and Fermentation / Fermentation profile
« on: March 18, 2013, 11:34:46 AM »
To tell the truth, I don't even look at the suggested temp range for the yeast.  I just know that if I start ales at 58-62, leave it in the low 60s for a few days, and then let it rise, I'll get what I want.
Denny, do you typically start that low even for Belgians?

Yep.

8909
General Homebrew Discussion / Anybody familiar with PBW?
« on: March 18, 2013, 11:34:11 AM »
yeah - rinse quickly after use.  i would wear gloves when using sanitizers though - they tend to wreck my hands from time to time.

denny/amandaK - what concentration are you guys using now?

2-3 Tbsp. per 5-6 gal.

8910
General Homebrew Discussion / Re: Anybody familiar with PBW?
« on: March 18, 2013, 10:28:02 AM »
Yeah.  At least it's never bothered me.  FWIW, I seldom mix it that strong.  It seems to be equally effective at a much lower concentration.

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