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Messages - denny

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9091
The Pub / Exploding keg kills Redhook Brewery worker
« on: April 24, 2012, 10:53:29 AM »

9092
Zymurgy / Re: Denny's Article in the Current Zymergy
« on: April 24, 2012, 08:51:06 AM »
Glad you got something out of the article.

9093
The Pub / Re: Met John Palmer This Morning
« on: April 23, 2012, 02:50:24 PM »
Did you tell him to, "Relax!  Don't worry!  Have a homebrew!"?  No, wait...that was in somebody else's book.  ;-)
I would never advise John to relax, he might slip into a coma ;)
LOL!

He almost made me slip into a coma trying to listen to him at an early morning conference seminar once.  No disrespect, he's a heck of a nice guy, but listening to John talk about alkalinity as related to beer color at 9 in the morning after having been drinking all night was a bad choice on my part.

Especially since he'd been drinking all night, too!  That was one of the funniest things I've ever seen!

9094
Pimp My System / More Brewshed Ideas...
« on: April 23, 2012, 01:28:22 PM »
Very cool!


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9095
The Pub / Met John Palmer This Morning
« on: April 23, 2012, 12:36:51 PM »
This is how I like to think of John...




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9096
All Grain Brewing / Re: Re: Grain Mill
« on: April 23, 2012, 09:33:50 AM »

I use one of those also...the adjustable version.  I've been using it for maybe 12 years, and the friend who co owns it and I have run well over 700 batches of grain through it.  Still works great.

That is about a batch per week...that is a lot of brewing!

Veldy

To be accurate, I should have "we" have run that much through it.  Since we co own it, we both use it for our own brewing.

9097
All Grain Brewing / Re: No head!?!?
« on: April 23, 2012, 09:29:33 AM »
There are a lot of factors that can affect foam formation. A healthy fermentation is one thing to consider. Read this short article that will point you in the right direction.

http://www.byo.com/stories/article/indices/35-head-retention/625-fabulous-foam

Beat me to it, Ron!

9098
Ingredients / Minute Rice
« on: April 22, 2012, 11:50:21 AM »
I've never bothered to grind it and still has worked fine.


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9099
The Pub / Hey Guitar Players...
« on: April 22, 2012, 11:49:45 AM »
That wasn't an attack delay, whatever that is.  They flipped the tape over so it played backwards.


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9100
General Homebrew Discussion / Swift kick to the nuts!
« on: April 22, 2012, 11:45:23 AM »
Diacetyl cam also be a sign of an infecetion. 

I take a bit of issue with the "if it tastes good to you, it is good" theory.  I've had judges find flaws with beers that I thought were great.  Bit after receiving their comments and
reevaluating the beer with the comments in mind, I found that the judges were right.  I was able to fix a few things and make what I had thought was a great beer even better.  So, even if you love the beer, don't discount what someone else tells you.

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9101
All Grain Brewing / Dry Lagers
« on: April 22, 2012, 08:46:51 AM »
170 is definitely not too hot for sparging.  I usually use 190ish water for sparging.


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9102
Yeast and Fermentation / WLP001 fermented cold
« on: April 21, 2012, 07:06:00 PM »
I think I could say that WLP001 is THE cleanest ale yeast available today. The key to this yeast is pitching cool 58-62F, then controlling the ferm temp by keeping less than 68F. YMMV.

Have your tried Denny's Favorite from WYeast?  That is even cleaner.

Check's in the mail, Tom!


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9103
Equipment and Software / Irish Moss Mill
« on: April 21, 2012, 06:07:31 PM »
More surface area and better release of the carageenan.

OK, it makes sense that would happen.  I wonder how much more effective it actually makes it?


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9104
The Pub / Re: Met John Palmer This Morning
« on: April 21, 2012, 03:15:32 PM »
At an NHC seminar one year, I introduced him as "a former adult movie star".

9105
Equipment and Software / Re: Is this a poor shape for a mash tun?
« on: April 21, 2012, 03:02:30 PM »
I'd recommend you cut that braid in half.  It will work just as well and be a lot more manageable.

OK. So basically the braid mainly filters at the exit point, right?

Correct.  It's porous...it's not like the wort enters then flows down it.

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