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Messages - denny

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All Grain Brewing / Re: How fast do enzymes denature?
« on: October 21, 2012, 10:21:49 AM »
overshooting your mash temp should help with your conversion efficiency since that is largely determined by a-amylase activity and starch gelatinization.

I don't know if it's true, but I read somewhere that Budweiser uses a reverse step-mash, where they start high then lower the temp to get more fermentability. Would that work? On a homebrew scale would a mash that starts at 160 > 140 over two hours have more fermentability than a wort just mashed at 148 for two hours?

Intuitively it doesn't seem like it.  I guess it would depend on what the starting temp was and how long you held it.

All Grain Brewing / Best mash/lauter tun and hot liquor all-grain system?
« on: October 19, 2012, 09:46:52 AM »
Before you do that, check out

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Ask the Experts / Ask the Experts: Mitch Steele on IPA
« on: October 18, 2012, 10:29:55 AM »
A couple of questions.  Do we have to read the book first, and will there be a test? ;)

No and no.  ;)

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Other Fermentables / Re: Our Vineyard
« on: October 17, 2012, 06:52:30 PM »
Our apple trees are so laden we've had several branches break off.  Maybe now Paula will believe in pruning!

Other Fermentables / Re: My First Cider
« on: October 17, 2012, 06:51:03 PM »
I'd say it's just young.  I give my ciders a couple months in primary, maybe 3-6 months in secondary and then a good bottle aging.

General Homebrew Discussion / Re:
« on: October 17, 2012, 06:48:20 PM »
This is basically Denny's whole day on one dashboard...

So true...dedication.  :)

Or boredom and stupidity!  But I had the same thought as Paul when I saw it.....

Questions about the forum? / Re: Tapa Talk
« on: October 17, 2012, 08:34:51 AM »
I like TapaTalk so much that using a browser seems like a second rate experience.

General Homebrew Discussion / Re:
« on: October 16, 2012, 08:51:14 PM »
Wow!  Great find, Kai.

Other Fermentables / Re: Our Vineyard
« on: October 16, 2012, 08:48:15 PM »
Good on ya, Tom!  You guys make me feel so lazy!  OK, I guess I am.

The Pub / Happy Birthday Keith!
« on: October 16, 2012, 08:47:05 PM »
and many, many more!

Yeast and Fermentation / Re: Belgian Golden Strong
« on: October 16, 2012, 07:06:38 PM »
What temperature do y'all ferment it at?

I start it around 62-63 and leave it there for a couple weeks.  Then I let it go.

Beer Recipes / Re: covert FWH to boil hops
« on: October 16, 2012, 06:00:57 PM »

Right, if I change FWH to boil hopping, it will be different. And if I leave FWH in the wort for 48 hrs, that will probably also be different.... but what about the theory of putting the FWH in when I'm heating the wort up to boil, and "steeping" them there for 20 minutes or so at around 140F, which is almost exactly what happens when you FWH right out of the mash cooler (my wort is usually 130-140F, and I have it boiling within 30 minutes....) It's just that the wort has been chilled for some time between, and then reheated thru mash temps to boiling.  Is there some enzymatic activity coming out of the mash that has been halted or slowed by the chilling of the wort that will effect the FWH?


i think that's gonna be your best alternative.  Seems like it ought to work.

General Homebrew Discussion / Re: Bourbon Porter
« on: October 16, 2012, 05:55:23 PM »
If I'm not mistaken, Denny's BVIP calls for about a half of a fifth.

It does seem like a lot of bourbon, but it's going into 5 gallons.

Yep, it's not as overwhelming as it sounds like.

The Pub / Returning Commercial Kegs
« on: October 16, 2012, 05:06:59 PM »

Thank you for trying to bring kegs back. If it is local brewery you can contact them directly. They will be more than happy to get their kegs back.

Happy indeed!  I found a keg from a small brewery on the coast along the side of the road.  I drove over and returned it to them.  They were stunned somebody would do that and gave me free food and beer all afternoon.

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Yeast and Fermentation / Belgian Golden Strong
« on: October 16, 2012, 12:01:24 PM »
WY1388.  Duvel yeast.  For me it pretty much defines the style.

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