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Messages - denny

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Yeast and Fermentation / Re: First I doing it right?
« on: February 12, 2012, 03:22:06 PM »
Denny I don't know. You have success with sprinkling and I did as well. Just that after listening to JZ&JP years ago I started practicing rehydration and noticed an immediate improvement in lag time especially and also with the attenuative phase. The first 1.100 barley wine got one pack of s-05 and despite a 36 hour lag it finished by the end of the week. Tasted ok too...

I'm still going to champion hydrating yeast.  ;)

Go right ahead.  If I ever have problem from not hydrating, I'll join ya!  OTOH, on another forum, I just answered a question from a guy who killed his dry yeast by improperly rehydrating it.  Dan Listermann had so many of his customers doing that, too, that he finally told them to stop rehydrating and stopped getting problem calls.

Ingredients / Re: Honey bee adjunct
« on: February 12, 2012, 03:19:17 PM »
Leave it alone.  You'll be fine.

Yeast and Fermentation / Re: First I doing it right?
« on: February 12, 2012, 01:49:25 PM »
However, you'll see excellent results if you rehydrate properly.

But I see excellent results with no rehydration whatsoever.  That includes using only 1 pack in a 1.070+ beer.  What am I doing wrong?  ;)

The Pub / Re: bacon cupcakes
« on: February 11, 2012, 10:19:05 PM »
Just noticed your sig line, Carl....I'm honored!

Commercial Beer Reviews / Re: SN Ruthless Rye IPA
« on: February 11, 2012, 06:20:35 PM »
Red, you could sub Hallertauer for Mt. Hood.  They're close enough so that I doubt you'd notice the difference.  And just to make sure you've got the right recipe...

You could take it off the plate and pop it in the fridge so that you can decant the starter wort off before pitching.

I wanted it to be super viable for tomorrow - thus 65F - like pitching a yeast cake, so I don't want to chill it.

Actually, chilling it will help preserve viability because when the yeast is cold it won't be consuming its nutrient reserves as quickly.

Yeast and Fermentation / Re: Headspace for a lager
« on: February 11, 2012, 06:16:35 PM »
Lagers don't really ferment on the bottom.  The latest BYO talks about that in the article on the origin of lager yeast.

Commercial Beer Reviews / Re: SN Ruthless Rye IPA
« on: February 11, 2012, 09:34:38 AM »
I've seen it here in NJ.  In fact I picked up a bottle last night.  Was decent.  I guess I was expecting more Rye.  I enjoyed the hopiness though.  I'd drink it again. 
This was my impression as well. Really was hoping for more rye character.  I liked it, but not as much as I liked Denny's WSIPA. The Amarillo in the latter were really nice.

Amarillo?  Do you mean Columbus?

but I did put in the 1lb of corn sugar to the boil that come with the kit -

Only thing I can see is adding a lb of your priming sugar to the mix. That ferments totally as alcohol and may have added to your problem. I've fermented plenty of ales in the upper 70  degree range and never had an alcohol taste problem so I would say keep the priming sugar out of the mix next time. 

Tough to do is you're making, say, a Belgian beer.  I have the opposite experience from problem with sugar, lots of problems with high fermentation temps.

Beer Recipes / Re: pseudo-Alt with a lager yeast?
« on: February 10, 2012, 01:48:57 PM »
I can get 3 different versions of Zum Uerige around here.

Glad you guys find it useful.

This is a great place to look up the bottled water you want to use and get an idea of its mineral content.

Beer Recipes / Re: I need something for the masses
« on: February 10, 2012, 10:23:01 AM »
So, I am looking for a good CAP recipe.

Did you look at these?
Hey Denny, you know I'm as Pro-wiki as anyone can be so actually yes I did.

Figured you had, but I had to ask!  Try a search for Jeff Renner's posts here.   He may have posted his CAP recipe somewhere. 

All Grain Brewing / Re: Mash Temps.
« on: February 10, 2012, 09:30:59 AM »
Blue...of course.  I got the blue one for the improved efficiency. will get your efficiency up to 137%!

Beer Recipes / Re: I need something for the masses
« on: February 10, 2012, 09:28:36 AM »

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