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Messages - denny

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9226
Yeast and Fermentation / Re: Dry Yeast for a Belgian Dubbel
« on: July 17, 2013, 07:46:06 PM »
T-58 would definitely be better than S-33.  IMO, there's nothing vaguely Belgian about the flavor profile of S-33.  Yeah, you;re right, dry yeast is easy, but in this case there isn't a dry yeast I know of that will make a really great dubbel.  IMO, this is a case where you really need a liquid yeast, unless ease of use trumps flavor.

Are you going to hit 10,000 today???

Geez, hadn't noticed that.  Maybe so if I keep posting worthless tripe like this!

Is there a prize?  ;)

9227
Yeast and Fermentation / Re: Dry Yeast for a Belgian Dubbel
« on: July 17, 2013, 07:42:18 PM »
T-58 would definitely be better than S-33.  IMO, there's nothing vaguely Belgian about the flavor profile of S-33.  Yeah, you;re right, dry yeast is easy, but in this case there isn't a dry yeast I know of that will make a really great dubbel.  IMO, this is a case where you really need a liquid yeast, unless ease of use trumps flavor.

9228
Yeast and Fermentation / Re: 1056 Smack Pack Viability
« on: July 17, 2013, 05:26:27 PM »
How long does starter prep usually take?

For a large starter without a stirplate, I'd plan on 3-4 days to ferment out and 2-3 day of cold crashing before it's ready to decant and pitch. Allowing for a couple more days would be ideal, especially with a low-flocculating yeast.

+1.060

9229
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"!

9230
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!

9231
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.

9232
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.

9233
Brewing with style will always be more important than brewing to style.


9234
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

9235
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.

9236
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.

9237
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.

9238
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.

9239
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!

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