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Messages - denny

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Ingredients / Re: Belgian Pale Ale Malt vs. Maris Otter??
« on: January 13, 2013, 10:39:29 AM »
Just curious on what you guys think are the differences(if any)?  I found this article where the late Dr. George Fix made it seem like they were somewhat interchangeable.  I can buy sacks of MO at my LHBS but they sell Belgian Pale Ale malt only by the pound (at almost double the price). Your thoughts?

That article is about 20 years old. He talks of DeWolf-Cosyns malts, which have been closed for about 10 years or so. I don't know if anything by Castle maltings is similar.

Yeah, as great a resource as BT _was_, there have been so many changes in the last 15 years that you have to be sure you aren't following outdated info.

Equipment and Software / deck planter box for hop rhizome
« on: January 12, 2013, 06:53:44 PM »
It would be big enough for a couple years.  After that, it would probably limit the amount the plant produced.

General Homebrew Discussion / Re: Soapy off flavor
« on: January 12, 2013, 03:38:35 PM »
He's got the glamour shot going anyways. You kinda look like a hobo. No offense....

That's the difference between LA and the PNW.

Ingredients / Re: Turbinado vs. Light Brown Sugar?
« on: January 12, 2013, 03:37:03 PM »
The few times I've use turbinado it's seemed to have much more flavor than borwn sugar

ooops. I see denny has some experience here. Ignore my post.

I've used it tripels a few times and in my quad.  In the tripels you can really taste the difference IMO.

Going Pro / Re: Beer volume vs. Profit margin.
« on: January 12, 2013, 03:35:59 PM »
RR just pulled out of WA becasue they needed more beer for the brewpub...

Ingredients / Turbinado vs. Light Brown Sugar?
« on: January 12, 2013, 01:19:20 PM »
The few times I've use turbinado it's seemed to have much more flavor than borwn sugar

General Homebrew Discussion / Re: Soapy off flavor
« on: January 12, 2013, 09:48:59 AM »
Dude, you shoud be on Jeopardy or something. Just sayin'.

Drew was a Jeopardy a few years ago.  I guess Tom's next!

Yeast and Fermentation / Re: Fermenting a Barleywine
« on: January 10, 2013, 02:30:21 PM »
I usually do 1 minute per 5 gallons of ale, 2 for lagers or big beers.  You can re-oxygenate up to 24 hours later.  I don't have a flow meter.  I just turn it up until the bubbles start coming. 

I wouldn't trust the Grolsch bottles myself.

And do you have a way to control the fermentation temperature?  Lots of yeast with lots of sugar and oxygen make lots of heat.

Why do you not trust Grolsch bottles?

I thought about mentioning that myself. The rubber seals can dry out and with enough presure you could lose carbonation past the seals anyway.

So the advice would be "don't trust bad Grolsch bottles", right?  ;)

Beer Recipes / The Ghosts of Homebrewing past
« on: January 10, 2013, 09:46:48 AM »
You young 'uns don't know how good you've fot it!

All Grain Brewing / Re: Fly Sparging
« on: January 09, 2013, 10:38:51 AM »
Given their quality control, I can see how maximizing efficiency would be an advantage to a professional brewer in a professional brewery.  For the homebrewer, I've had numerous very experienced brewers tell me not to shoot for it as you run the risk of over sparging and extracting tannins.

To each their own, but I think comparing even a very experienced home brewer to Sierra Nevada is a major stretch......if we could all brew like Sierra Nevada, there would not be a Sierra Nevada.


Yeah, I agree with you...I seldom compare commercial operations to homebrewers.  But my point was that high efficiency doesn't necessarily cause problems.  My average efficiency runs about 85% and I sometimes get up into the 90s.  I don't get astringency from tannins because of it.  Taking advice from experienced brewers is a great thing, but you should always check it our for yourself.

Ingredients / Re: FRESH MILLED GRAIN
« on: January 09, 2013, 10:36:01 AM »
I disagree that it is a big problem. I think that as long as it is stored cool and sealed it can last for a couple months crushed with minimal loss of flavor. Probably even longer.

I agree a couple months is probably closer to correct, but I've noticed degradation in shorter times.  I had a bag of grain milled and ready to go when I had a heart attack and couldn't brew for a while.  I sealed it up in a plastic bag and kept it in a cool dark place, but 6 weeks later there was a noticeable difference from when it was fresh.

Yeast and Fermentation / Re: Stuck fermentation?
« on: January 09, 2013, 10:32:58 AM »
Good catch! Thank you.

A refractometer.

The first time I've used it :-)

Seems I am good to rack then?

Is there a calculator that I may refer to so that I may compensate for the alcohol in the liquid and still get a reasonably accurate reading?

Cheers! (literally, now ;-)

All Grain Brewing / Re: Fly Sparging
« on: January 09, 2013, 09:44:15 AM »
From the forum and reading I found that over 85% was not particularly a good thing. 

You might want to let Sierra Nevada know.  They aim for, and achieve, nearly 100% efficiency.

Equipment and Software / Re: Filtering Coffee Grounds
« on: January 09, 2013, 09:35:23 AM »
When I add coffee to a fermenter, I use coarsely cracked beans in a bag.  Yeah, I know that doesn't help now, but maybe next time.

Ingredients / Re: FRESH MILLED GRAIN
« on: January 09, 2013, 09:24:23 AM »
Based on my experience, yes there will be a bit of lessening of flavor.  In addition, when you have a large bag of milled grain, the fines tend t sink to the bottom of the bag so you have to be sure to somehow mix it up before you use it.

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