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Messages - denny

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9211
Going Pro / Re: Going Pro Cheap - NJ Farm Brewery Licensing and Fees
« on: July 16, 2013, 09:27:26 PM »
That's totally cool!  With that option, I might have a retirement "biz"!

9212
Going Pro / Re: So you want to be a brewer
« on: July 15, 2013, 07:48:33 PM »
At a wedding reception I talked to a guy who is going pro. He has been brewing dice Christmas, on a Mr. Beer system. He has made four batches, all awesome. 8)

Jeff, send him the link to the article before he hurts himself!

9213
Lew is great.  I discovered him 15 years ago, within a few months of becoming a homebrewer, and learned a lot about beer by reading what he'd write in the usenet group rec.food.drink.beer.  We share a birthday (although I'm older) and I write to him every year to wish him happy birthday.

9214
Equipment and Software / Re: Brun' Water profile question
« on: July 14, 2013, 03:45:05 PM »
The Amber Bitter profile is not really intended to represent a 'style'.  Its intended to provide a modest level of ions for a beer with a little more color.  The Bitter profile does have a bit more focus on sulfate and its drying effects, but its nowhere near the level of the Pale Ale profile.  I've brewed a pale ale with levels similar to the Bitter profiles and that is fine and drinkable beer, but it doesn't have the pop of the higher Pale Ale sulfate level.

THIS^^^^.  I use whatever profile fits the color and bitterness of the beer I'm brewing.

9215
Brewing with style will always be more important than brewing to style.


9216
Kegging and Bottling / Re: Natural carbed keg
« on: July 14, 2013, 03:36:21 PM »
You might want to look through this to see if there's anything there that might account for it.

http://byo.com/stories/article/indices/35-head-retention/697-getting-good-beer-foam-techniques

9217
General Homebrew Discussion / Re: Die Hard with a Spoon
« on: July 14, 2013, 03:32:15 PM »
It's for this reason alone that I moved out of the garage and back into the kitchen. Screw 15 gallon batches! I'll take 6 gallons and AC over the hell my garage was. If it had stayed 90 in there I'd still be brewing in the garage.


  Respect level knocked down several notches.

Oh, c'mon man...seems like a perfectly logical decision to me.

9218
Going Pro / Re: So you want to be a brewer
« on: July 14, 2013, 03:30:16 PM »
I'd go with the winning the lottery and opening a brewery option.

A guy around here did that maybe 15 years ago.  Within a few years, both the money and the brewery were gone.

9219
Yeast and Fermentation / Re: Aeration Equipment Question
« on: July 13, 2013, 03:09:19 PM »
For those using the mixer are finding any loss of head retention? 

I've been looking at the pure o2 route as well, but haven't pulled the trigger yet.  The medical regulator seems to be the way to go if you want to accurately measure how much o2 you're pumping.  I would think the industrial grade ones and a watch would also work if you're not looking to be super accurate.

Absolutely no loss of foam retention.  If there was, I would have stopped doing it several hundred batches ago.

9220
Yeast and Fermentation / Re: Aeration Equipment Question
« on: July 13, 2013, 01:52:53 PM »
I use a MixStir and a drill.  My unscientific analysis is that I get results equal to O2 for a lot less money.

9221
Going Pro / Re: So you want to be a brewer
« on: July 12, 2013, 07:54:13 PM »
The article didn't mention anything about the groupies or blow. You get 45 year old pot bellied groupies and the job blows.

Hey, to some of us, 45 is young!

9223
Ingredients / Re: When to add sugar for Biere de Garde
« on: July 12, 2013, 03:42:40 PM »
I'd add it to the kettle and get it over with.  I have never had any problem getting high gravity beers with sugar to ferment completely.  Be sure to pitch an appropriate size starter of healthy yeast.

9224
If I had two separate co2 tanks and regulators and set one to force carbonate my kegs at 10-12 psi for say a week to 10 days at about 40 degrees, then switched the gas in line to a different co2 tank with regulator set at lower pressure for serving perhaps 2-3 psi, would the co2 slowly diffuse from solution and eventually result in the beer having a lower level of carbonation, ultimately equivalent to 2-3 psi? would the beer last long enough to find out?
okay, any ideas about the first question?

Yes, eventually what you say would happen

9225
Beer Recipes / Re: what did I brew?
« on: July 11, 2013, 08:10:29 PM »
you brewed "Big Al Ale"
(and it looks pretty good, too)
 8)

Als gotta stick together, huh?

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