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Messages - denny

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General Homebrew Discussion / Re: Tofu mash
« on: March 26, 2012, 10:46:46 AM »
Can't see it contributing much to the beer myself in the form of all those cubes. Grind it up!

The ultimate stuck mash!

Yeah, that was my fear, which is why I used the firm tofu and just chunked it up. 

General Homebrew Discussion / Re: Tofu mash
« on: March 26, 2012, 10:41:34 AM »
Its all protein, what good is putting it in a mash?  I'd stew the stuff in the boil if I wanted to get something out of it.  And of course I wouldn't want to.

Not sure what, if anything, I'll get from it.  But that's not really the point.
I think I just read about a mushroom beer in Mosher's Brewers Companion book from '93.  Just got the book and have barely started into it, but I'm already wishing I'd owned this from the beginning.

That's where I got the idea.  That was the book that came with my original brewing equipment kit from Liberty Brewing.  I knew absolutely nothing about brewing at that point and that book was a real eye opener.  I highly recommend it to everybody of you can find a copy.

Denny, for your 2 qt starters do you chill and decant or just pitch it all?

I always chill and decant.  After tasting the spent starter wort, I have no desire to have that stuff in my beer.

Going Pro / Re: I don't miss homebrewing
« on: March 26, 2012, 09:26:53 AM »
I can understand that, Keith.  To each his own.  Kinda like how I don't really enjoy listening to music after doing it for a job for so many years.

General Homebrew Discussion / Re: Tofu mash
« on: March 26, 2012, 09:00:26 AM »
Why the heck are you putting tofu in your mash?  Weird!
   Janis    ;)

Janis, you'll find out at NHC!  I wanted to make beers that represent Eugene for club night, so I made the wee shroomy and tofu pale ale!

General Homebrew Discussion / Tofu mash
« on: March 26, 2012, 08:35:47 AM »
This is what 2 lb. of firm tofu looks like in a pale ale mash...

In the mash...

After the runoff...

Events / Re: NHC - how much beer for clubs to bring?
« on: March 26, 2012, 08:22:28 AM »
Our club is doing both the hospitality suite and club night this year.  Our goal is 50 kegs total.  I've committed to brew 5 of them.

The Pub / Re: More reasons to love Oregon
« on: March 26, 2012, 08:12:03 AM »

didn't see anything in there about fierce sudden snowstorms that knock out power and internet!

Uh, yeah....that, too!  At least I had beer!

The Pub / Re: More reasons to love Oregon
« on: March 26, 2012, 08:11:27 AM »
AND wild mushrooms beyond belief.  How did that chanterelle beer do this time Denny?

Absolutely fantastic!  The best batch of it I've ever made.

I have no way to exactly quantify how many cells I pitch so I go strictly by volume, tempered by experience.  In general, I'll do a 2 qt. starter up to about 1.060 and 3 qt. for up to maybe the mid 80s.  Exactly on the numbers?  I doubt it.  But my experience is that it's close enough.

Going Pro / Re: Looking into starting a meadery
« on: March 25, 2012, 12:40:10 PM »
Last night I ran out of homebrew. I've spent every free day over the last few months working on business plans and doing research, and haven't had any time to brew. It occurred to me that if I did get the meadery off  the ground, I probably wouldn't be able to brew recreationally more than a few times a year, if at all. It also occurred to me that I don't really want to spend the next decade in Missouri, and if we have kids, I really don't want to raise them here.

At this point I'm putting the meadery project on the back burner, and I'll revisit it later if my life situation changes.

It's good to have a dream, and it's better to be realistic about it.

The Pub / More reasons to love Oregon
« on: March 25, 2012, 10:25:38 AM »
Oregon Brewers Guild Fact Sheet-Rev.03/06/2012

• There are currently 106 brewing companies, operating 136 brewing facilities in 55 cities in Oregon. 1,5

• There are 47 breweries operating in Portland, more than any other city in the world. 1

•The Portland metro area is the largest craft brewing market in the US with the most number of breweries at 61. 1,7

•Want to know where Oregon ranks in breweries per capita? 2010 Per capita breweries 2

• Oregon’s brewing companies employ more than 4900 full and part-time employees. 1

• Oregon’s breweries donated an estimated $1,230,000 in product or money to non-profits in 2010. 1

• Total economic impact from the beer industry on Oregon’s economy is $2.44 billion. 3

• Oregonians consumed 2.711 million barrels of beer in 2011 – numbers for Oregon made beer consumed in Oregon, coming soon for 2011. 1,5

• US craft beer consumption is 4.9 percent by volume. 2

• Oregon’s brewers made 1.08 million barrels of beer in ‘10 or less than 0.5% of the beer made in the US. 1,6

• Oregon is the second largest producer of craft beer in the US. 1

• Oregon is the third largest craft beer market in the US 7

• The Oregon market is the largest market for every craft brewer in Oregon. 1

• It’s estimated that 40% Percent of all draft beer consumed in Oregon is brewed in Oregon. 1

• Oregon has the 4th highest percentage of draft beer consumed in the US. 6

• Oregon is the No. 2 hop growing state in the country with a 2010 crop value of $31,200,000 4

0regon is top 5 in the United States

Number of Breweries
Breweries per capita
Craft Beer Production
Craft Beer Consumption
% of Draft Beer Consumed
Sources: 1. Oregon Brewers Guild 2. Brewers Association. 3. John Dunham and Associates 4. Oregon Hop Commission 5. Oregon Liquor Control Commission 6. Beer Institute 7. SymphonyIRI Group

Ingredients / Re: Whether or not to dry hop
« on: March 25, 2012, 09:18:47 AM »
+1  Just toss 'em in.   After a few days they'll sink, an added cold crash will facilitate sinking, too.

Which is why I'm always amused by people who feel they have to add weights to a hop bag.

Yeast and Fermentation / Re: Wyeast 1469...Sulphur??
« on: March 24, 2012, 02:45:48 PM »
I'm not really believing it either as this is the way I've always done it.

 ;D ;D ;D ;)

Yeah, I'm not a big fan of it, either.  I can't wait til people say "I can taste the tofu in there!".   ;)
but you can't taste tofu. that's kind of the point. does it come off as just a regular pale ale?

Dude, that's the joke!  ;D  I dunno what it comes off like....I've never made it before.

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