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Messages - denny

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9181
The Pub / Re: Is Staples your office supply store?
« on: May 31, 2013, 07:28:14 PM »

Come to think of it, a keggerator should be considered office equipment like the coffee maker....just for after my coffee goes cold (around 9am).


9182
Beer Recipes / Re: Good Ale for BMC Drinkers
« on: May 31, 2013, 07:24:21 PM »
Look into a cream ale.  Here are a few....

http://wiki.homebrewersassociation.org/6ACreamAle


9183
Beer Recipes / Re: Thoughts on a Rye Amber?
« on: May 30, 2013, 06:15:55 PM »
10%??  Jeez, just leave it out!  ;)

9184
Events / Re: Need AHA logo for banner
« on: May 30, 2013, 06:13:26 PM »
Matt hooked me up with a logo!

Cool!

9185
All Grain Brewing / Re: Water to Grist Ratio
« on: May 30, 2013, 05:35:11 PM »
Good observations.  I suppose the grain crush also is a factor in tannin extraction.  Temperature and pH makes sense.

Grain crush and temp are factors IF the pH is off.  If the pH is correct, those have virtually no effect.

9186
Yeast and Fermentation / Re: ~40 gallon plastic coke barrels
« on: May 30, 2013, 05:27:38 PM »
Baking soda and hot water works wonders to remove odors.

9187
Ingredients / Re: high sulfates
« on: May 30, 2013, 04:38:47 PM »
I tried a 258 : 78 ratio of sulfates to chlorides. Does that sound about right for an American IPA ?

Sounds good to me.

9188
All Grain Brewing / Re: Crushed Grains Life
« on: May 30, 2013, 04:35:07 PM »
I had a batch milled and then had a heart attack.  It was 3 months before I used them and they were fine.

9189
Ingredients / Re: Mash or Grain "Tea"?
« on: May 30, 2013, 04:34:08 PM »
Mash it all together.

9190
Events / Re: Need AHA logo for banner
« on: May 30, 2013, 04:32:48 PM »

9191
Beer Recipes / Re: kolsch grain bill
« on: May 29, 2013, 06:56:02 PM »
IME The Wyeast strain needs some lagering time. That will give you plenty of time to clear the beer up.

If you're making a kolsch and not using a kolsch yeast... aren't you just making a cream ale?

Wyeast German ale appears to have very similar characteristics according to their website. I don't see why this couldn't be used to make a Kolsch especially with a month of lagering. That being said I would probably just go with the Kolsch yeast.

The Wyeast 1007 German ale and 2565 Kolsch yeasts are very different.  1007 is very clean.  2565 has a slight fruity, winey character to it that I think of as typical for Kolsch.

9192
General Homebrew Discussion / Re: Iron Brewer 2013
« on: May 29, 2013, 06:09:24 PM »
I think "Iron Brewer" is trademarked. Local club was going to do the same thing and got letter to rename it.
Just saying.

Fe Brewer?
Nice!!

Should probably be Stainless Steel Brewer...

9193
Beer Recipes / Re: The Maibock
« on: May 29, 2013, 03:58:33 PM »
My lager brewing season is limited to when we have cold weather.  I try to always get in a Maibock, but this year went for a doppelback instead.  I'm missing the Maibock!

9194
Yeast and Fermentation / Re: Fermentation timing
« on: May 29, 2013, 03:50:23 PM »
Again - all depends on pitching rates, starting gravity, oxygenation, yeast strain, and temperature (setting and variance).

Check gravity. Taste. Package when ready.

THIS^^^^

9195
Yeast and Fermentation / Re: can you repair a beer
« on: May 29, 2013, 03:47:59 PM »
When it's done just call it a session IPA. I say this simply to annoy Denny. Nothing bad about an extra hoppy and bitter pale ale, IMO.

Annoyed! 


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