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Messages - denny

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9196
Yeast and Fermentation / Re: silly yeast prop questions
« on: March 02, 2013, 11:20:10 AM »
Ever since I've started brewing I've heard that yeast can be used as a yeast nutrient.  But I've never heard why that works.  Tom?  Anybody?

9197
Ingredients / Re: Lipohop c-plus
« on: March 02, 2013, 11:11:00 AM »
Looking forward to hearing more about this!

9198
Going Pro / Re: Homebrew clubs
« on: March 01, 2013, 02:15:13 PM »

Yep.  That's what I was thinking too.  Maybe the biggest difference is I brew at least twice a week now.  Never did that much consistantly as a classic homebrewer.  And Brewing so often sure helps one get the process down to more of a sceince.  Which I know not everything thinks is a good thing.   

Yeah, that's what I was getting at.  If you had a separate setup for homebewing, I think you'd be OK.  But that would be kinda silly....

9199
Pricey firewood indeed.... I'm not sure you're going to be able to clean the wild bugs out of that barrel anymore.  I've had the same issues in plastic buckets.  Absolutely cannot be sanitized once they catch that bug.  Never again, though.  I ferment exclusively in glass now.

Last week, Matt Van Wyck, the head brewer at Oakshire here, gave a talk on barrels.  Oakshire makes some fantastic barrel beers.  He says that he doesn't do anything to clean barrels when he gets them because that can increase the risk of infection.  He also doesn't use them more than once for the same reason.

9200
On my brew days I typically listen to Public Radio news shows.  Boring I know but it gives me the opportunity to find out what's going on in the world and get beer made at the same time.

Paul

Same here.  I've spent most of my life playing and writing music.  Unfortunately, at this point when I listen to music is just reminds me of work....

9201
Extract/Partial Mash Brewing / Re: Gravity Question
« on: March 01, 2013, 11:14:06 AM »
I agree with everything posted here.

I would also like to add that 1 1/4 lb of crystal malt, plus what ever is in the extract is quite a bit of crystal malt, which will push up your final gravity.

Also, if it tastes fine, don't worry about it. Every beer you make from here on out will be better than your first batch. If it's drinkable, you have done something right.

+1.060

I think that's where life begins Denny. :)


9202
Extract/Partial Mash Brewing / Re: Gravity Question
« on: March 01, 2013, 10:41:29 AM »
I agree with everything posted here.

I would also like to add that 1 1/4 lb of crystal malt, plus what ever is in the extract is quite a bit of crystal malt, which will push up your final gravity.

Also, if it tastes fine, don't worry about it. Every beer you make from here on out will be better than your first batch. If it's drinkable, you have done something right.

+1.060

9203
Going Pro / Re: Homebrew clubs
« on: March 01, 2013, 10:39:09 AM »
Mic, AFAIK, you can still enter comps if you want to as long as you brew at home rather than on a commercial system.  Granetd that in your case that might be a bit difficult to define.

9204
Events / NHC 2013 Entry Problems - Possible Solutions?
« on: February 28, 2013, 09:49:56 AM »
The two years I was the organizer up here I heard the same type of stories from many of our BJCP judges in the area. They didn't have a beer in the contest so they didn't feel the need to give back.

I'm speechless about that kind of attitude.
me too


Same here. Good thing we have people like that running for the AHA Governing Committee...  ::)

You know, I'd really hate to call out Denny here but I never saw him at the last 2 years NHC, Slurp n Burp, Fall Classic, HOTV, Oregon State Fair, KLCC Judging competition or Septemberfest. So apparently they are already on the board....there's your rolleyes.....

Sorry Denny. I still love ya:(

Chris, if they were on a Mon. night, I'd be there.  Unfortunately, I almost always work weekends.  Believe me, I'd rather be judging.  When I am able to judge, I certainly don't do it on a quid pro quo like some of the people you mentioned.

9205
Events / NHC 2013 Entry Problems - Possible Solutions?
« on: February 27, 2013, 09:03:26 PM »
The two years I was the organizer up here I heard the same type of stories from many of our BJCP judges in the area. They didn't have a beer in the contest so they didn't feel the need to give back.

I'm speechless about that kind of attitude.

@ Denny.  My thought exactly.  I really enjoy & respect input on all the forums where I see your posts.  I want to shake your hand at NHC.

Look for the red Chuck Taylor hi tops!

9206
Going Pro / Re: Starting a brewery
« on: February 27, 2013, 03:16:36 PM »
If I could be in front of a screen clicking icons, sure. Have seen that done.

If it is all manual, no thanks. I have done that twice on an archaic system. You realize at some point that you can do it one day, but not every day. Brewing is a young man's game. I am an old fart.

If I had a brewery, I know there is paperwork, inventory, cellar work, loading dock work, ordering, etc. Then there are the sales, marketing, website, e-mails from customers, acounting, beer fests, etc.

Brewing would be fun, but only a fraction of the job. The owners often are behind a desk, a youngster is brewing.

Preach it, Brother Jeff!  You've summed up my feelings exactly.

9207
Events / Re: NHC 2013 Entry Problems - Possible Solutions?
« on: February 27, 2013, 03:11:14 PM »
The two years I was the organizer up here I heard the same type of stories from many of our BJCP judges in the area. They didn't have a beer in the contest so they didn't feel the need to give back.

I'm speechless about that kind of attitude.

9208
Events / Re: NHC 2013 Entry Problems - Possible Solutions?
« on: February 27, 2013, 11:35:33 AM »
I like the radical idea of 1 beer per membership.

But that potentially means 30K entries.

9209
Yeast and Fermentation / Re: dry yeast for rye ipa
« on: February 27, 2013, 09:54:46 AM »
For my tastes, I wouldn't use T-58 for anything that has "IPA" in the name.  IMO, 05 would be the way to go.

Is T-58 more of a saison yeast or a classic Belgian Abbey-type yeast? I read a few descriptors online, but didn't get a whole lot of specifics.

IMO, it's closest to a wit yeast.  Pretty phenolic (not in a bad way), restrained fruitiness.

9210
Yeast and Fermentation / Re: dry yeast for rye ipa
« on: February 27, 2013, 08:55:58 AM »
For my tastes, I wouldn't use T-58 for anything that has "IPA" in the name.  IMO, 05 would be the way to go.

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