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Messages - denny

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All Grain Brewing / Re: Getting Started
« on: April 19, 2011, 04:04:41 PM »
...Another question.

So i dont think i need a 70 quart cooler quite yet.

So my question is this. I either want to do 5 gallon high gravity likr 8-12% brews so all i would need is atleast a 40 quart cooler right?

And would i be alright with a 20 dollar target cooler or do i "need" to have a cooler like a coleman extreme?

I use a 48 qt. cooler.  It's a plain old Rubbermaid, no "extreme" anything.  I've used it for just under 400 batches oif beer, so it must be OK.  I can fit in about 28 lb. of grain at about 1 qt./lb. which allows me to do 5 gal. of beers up to a 1.100 OG.  OTOH, if I was gonna do it again, I'd get the 70 qt.

Ingredients / Re: Hops for an IPA
« on: April 18, 2011, 08:03:22 AM »
Does it really matter what the bittering hops are?  I don't have many c hops so I don't want to use them for bittering if they are wasted. Thinking of trying a dark IPA down the road.

I think it does to some extent, but for bittering I look at cohumulone levels more than anything.  I find that the lower the cohumulone, the less sharp the bittering will be.

The Pub / Re: A Game of Thrones
« on: April 18, 2011, 08:02:02 AM »
Critics are irrelevant, self-important, leaches.  The list of popular hits that were panned by critics is an astoundingly long one.

Which is why I don't blindly listen to all critics.  I find a few who, through experience, I fond look for the same things as I do so I know I can probably trust what they have to say.  Then I usually check it out myself just to be sure if I agree with them or not.   In the case of this show, I decided to check it out and see what I thought.  Unfortunately, I fell asleep before it started.  Was it any good?

Ingredients / Re: Simcoe Hop /Shortage? When is 2011 Crop due?
« on: April 17, 2011, 02:16:12 PM »
I've already got my pre order in for those 2.

The Pub / Re: A Game of Thrones
« on: April 17, 2011, 02:14:33 PM »
I was excited to see it until I read some of the pre reviews.  Now I don't think I'll waste my time.

I've got an IPA fermenting now that was about 70% Munich, 20% special aromatic, and the rest Victory.  I think Victory has a kinda toasty, slightly nutty flavor.

Kegging and Bottling / Re: Cleaning Bottles - Soaking - How Often?
« on: April 17, 2011, 10:07:55 AM »
Just because you can't see anything on them doesn't mean they're clean.  I'd hate to lose a batch because the bottles were dirty.  I clean them every time.  Remember, you can't sanitize something that isn't clean.

Again, keep in mind that only applies if you fly sparge, not if you batch sparge.

Beer Recipes / Re: Homebrewopedia Beer Recipes
« on: April 16, 2011, 10:35:36 AM »
Are you logged in too the wiki?  Give me an example of one that needs to be changed and I'll give it a try.
I'm clearly out of my depth. 

I tried to move the recipe called "Standard/Ordinary Bitter", unsuccessfully, but the "Crooked Tooth Bitter" recipe seems to have disappeared (I didn't think I was even editing that one...)

Anyway, I think I'm best off leaving the wiki alone...
See if you can fix the damage I seem to have done.

Standard/ordinary Bitter is a category, not a recipe.  It's still there and if you click on it, the Crooked Tooth Bitter recipe is there, too.  No harm, no foul.

Beer Recipes / Re: IPA with all Columbus Hops
« on: April 16, 2011, 10:31:52 AM »
I looked at my hop inventory, and I've got lots of both Columbus pellets and whole hops in the freezer.  I'm thinking of making a Rye IPA with all Columbus.  I've got 2 lb of rye malt, which should be OK for a 6 gallon, 1.070 O.G. with 2 row and some crystal malt.  Anyone know if all Columbus would be a bad idea?   ???    Thanks,

Dave, take a look at my recipe.  The combo of Mt. Hood and Columbus adds a wonderful complexity.  You could do all Columbus if you want, but it might be a bit intense.  Not necessarily a bad idea, but maybe not the best, either.  Also, My recipe uses 18% rye malt.  My taste buds tell me that less than about 15% is really hard to detect.

Ingredients / Re: Using 2-row for lagers
« on: April 16, 2011, 09:32:46 AM »
Pale ale malt is kilned just a bit (maybe 1-2L) darker than pale malt.  It's closer to English malts.  Pils malt is kilned a bit lighter (maybe 1L) than pale malt.

Equipment and Software / Re: Aeration equipment
« on: April 16, 2011, 09:30:59 AM »
Would a paint mixer do the same thing?  I ask because I was thinking about using a paint mixer for faster cooling with an immersion chiller, but don't want to aerate the hot wort (not trying to start an HSA debate here...).

Yep, there are people who use a SS paint mixer to do the same thing.

Ingredients / Re: Falconers Flight Hops
« on: April 16, 2011, 09:29:39 AM »
Interesting, FF is a blend? Is it a proprietary kind of thing or like a public domain recipe that folks use? I've never seen it locally and had just assumed it was a hybrid cultivar. Sounds delicious.

yeah, it's a blend of (IIRC) Citra, Simcoe, Amarillo, Chinook, Cascade, and Centennial.  I could be wrong about the exact blend but you get the idea.  It was made and is marketed by Hop Union to honor Glen Falconer, a PNW commercial brewer and member of my club.  He was the first guy who taught me to judge beer.

Ingredients / Re: Using 2-row for lagers
« on: April 16, 2011, 09:24:33 AM »
First, please allow me to be pedantic...pils malt IS 2 row (almost always).  What you're referring to as an aternative is pale malt.

If you want to make a spot on, true continental pils, then pils malt is essential.  If you want to make a really good tasting beer that's damn close to an authentic pils, then pale malt will be fine.

General Homebrew Discussion / Re: Damn I'm good......
« on: April 16, 2011, 08:39:08 AM »
I had no idea that was there...... :-\       Since I was out of brewing for the last year, I quit reading the brew related threads, as it was to painful for me. Is this something new I missed?

It's been around since the new website opened, before the forum was here.

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