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Messages - denny

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Beer Recipes / Re: Simcoe and Amarillo IPA
« on: May 06, 2013, 08:45:44 PM »
My favorite hop combo.

+1 to what blatz said.

One of mine as well.

Mine as well, although I just had a kinda strange experience with them.  I added Amarillo and Simcoe dry hops to a keg and got a really strange floral, almost rose-like aroma from them.  Not the citrus/dank qualities I was expecting.  Then I read Stan's article in the latest Zymurgy about the interaction between yeast and hops, and the increase in gerianol that can be caused by the effect of yeast on hops.  I recalled that the beer was fairly cloudy when I dry hopped.  I'm going to try experimenting with using a secondary to drop out more yeast the next time I dry hop.  Should be interesting.

Yeast and Fermentation / Re: Secondary Yeast
« on: May 06, 2013, 04:45:19 PM »
Do you really need another yeast?

When you do an extract batch with a partial boil and top up, it's very difficult (read "almost impossible") to get the wort and top up water mixed thoroughly enough to get an accurate reading.  If you use all the ingredients and end up with the volume the recipe is meant for, you will hit the intended OG.  You can just skip taking a reading.

Events / Re: Re: Big Brew Day 2013
« on: May 06, 2013, 04:14:24 PM »
Ya know, people are always less impressed with me after they meet me.....;)

My wife and I drove up from California to visit Big Brew 2005 at Denny's.  The whole experience with the group of brewers that were there that day as well as the whole charm of the Eugene area sold us that that is where we wanted to call home.  By October of that year we had backed up our bags and moved to that area.  The people that we met that day and the days following that are now our lifetime friends.

Sorry I did not make it out there this year.  With the nice weather we have been having, things in the vineyard have really taking off.  I was thinking of you though.


We missed you guys, Tom!  I was thinking about that first day you showed up and our trip to the river!  See ya in a few weeks for Iron Brewer!

Yeast and Fermentation / Re: Fermenting in blue (or red) coolers?
« on: May 06, 2013, 04:12:26 PM »
AFAIK, coolers are HDPE so they should be fine for fermenters.  I've heard of other people doing it, so you should give it a try, Phil.

Kegging and Bottling / Re: Bottling from a keg
« on: May 06, 2013, 03:23:01 PM »
Before spending money on a counterpressure filler, check out tip #4 here....

That's what I've been doing for years and it works great for me.  If I anticipate storing the beer for a while, I flush the bottle with CO2 first.

Kegging and Bottling / Re: Bottling from a keg
« on: May 06, 2013, 03:21:23 PM »

Who is main sponsor of the show?
Just saying.

What those guys said....and 170 is not too hot for a sparge.

The Pub / Re: This is Funny.
« on: May 05, 2013, 05:01:14 PM »
That was great!

General Homebrew Discussion / Experimental Brewing Forum
« on: May 03, 2013, 08:10:35 PM »
Hey all!

Drew and I are co-authoring a book called "Experimental Brewing" and we want to hear about your brewing experiments!  We've set up a blog and forum at .  Please let us hear about your brewing experiments.  You might get included in the book!

All Grain Brewing / Re: CLOUDY Weizen
« on: May 03, 2013, 07:55:34 PM »
Strawberries are a low pectin fruit.  I'm skeptical that that's the issue.  How much did you use?  Did the baked strawberries begin to jell as they cooled before you put them in the fermenter?  If not, that's probably not it.   Steaming is a better method, if you feel the need.  You could also freeze them for a week before using them, that would break down the cell walls.

Or just roughly chop them add them without doing anything else.  Works for me.

Nice brew area, but when was this picture taken Denny?  If it's recent, then you need a new monitor and upgrade from Windows ME ;D

No ME for me!  It was, and still is, Win95.  That's all I need since all I do with that machine is run Promash.  I do have a 23 in. flat screen monitor on it, now, along with a new and larger desk.

AFAIAC, unless the entrant specifically tells you about the brewing process or ingredients, comments about either are inappropriate.  You could say something like "Hop aroma is lacking" but saying "use late addition hops" doesn't cut it becasue for all you know, they did.

All Grain Brewing / % of Munich for light summer ale
« on: May 02, 2013, 05:27:42 PM »
Not to hijack this thread but I'm curious why you don't recommend the Briess munich? Is it too bland? Not malty enough?

Sent from my Nexus 7 using Tapatalk 2

The "normal" Briess Munich is made with 6 row malt and to me has a weirdly grainy flavor.  The Bonlander is 2 row, but I haven't tried it so I have no personal opinion.  Between Great Western and Best Munichs, I don't have a reason to look any further.

All Grain Brewing / Re: % of Munich for light summer ale
« on: May 02, 2013, 03:24:16 PM »
I haven't tried the Bonelander (so?) Briess but it is supposed to be a lot more like German Munich. but I agree, for Munich stick with German maltsters. I prefer Best Malz Munich.

I really like Great Western Munich 10L for American styles.  I use best Munich for continental styles.

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