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Messages - denny

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9256
General Homebrew Discussion / Re: AHA Conference Talk - Power Points
« on: June 23, 2011, 01:59:21 PM »
NHC is in Seattle next year?

Yep.  You gonna be there?

9257
Equipment and Software / Re: BeerSmith 2.0 reviews
« on: June 23, 2011, 12:22:53 PM »
I just installed it and I'm starting to play with it.  I'm disappointed that I'll have to manually figure ratios.  Oh, the agony!  ;)  I had a chance to meet Brad at NHC and I was really impressed by his dedication to make the software what we want it to be.  I'm hoping I'm gonna love it!

9258
General Homebrew Discussion / Re: AHA Conference Talk - Power Points
« on: June 23, 2011, 11:28:02 AM »
Mine is still being edited for f-bombs.

I have to add them into the slides to give the appropriate flavor.

No s***!  It wouldn't be the f##kin' same without 'em!  ;)

9259
General Homebrew Discussion / Re: AHA Conference Talk - Power Points
« on: June 23, 2011, 10:42:46 AM »
All I can tell you is that at the beginning of the week the email went out to speakers to make sure their presentations were available for posting. I sent mine off then.

9260
General Homebrew Discussion / Re: The AHA in the NYT
« on: June 23, 2011, 10:40:05 AM »
Oh god, just what everyone needs, an editorial war over whether or not batch sparging sucks. :)

I think the broader question is "why does fly sparging suck so much?".  ;)

9261
Homebrew Clubs / Re: Virtual Homebrew Clubs And Competition
« on: June 23, 2011, 10:24:37 AM »
Just wanted to give my support to TBN.  I've learned more about homebrewing (and beer in general) from TBN than any other source. 

Well, no wonder...you've only got 8 posts here!  ;)

9262
General Homebrew Discussion / Re: The AHA in the NYT
« on: June 23, 2011, 10:23:00 AM »
Denny,
I focused on the higher-end stuff given the nature of the NYT home and garden section.
Just the way that section works.

I've written enough articles to know that you target your audience, and I assumed that this was what you were doing, too.  Still, it irks me a bit when beginning or non brewers are given the impression that you need that stuff.  But let me assure you that I do appreciate your article and that we all appreciate the publicity.  I hope that sometime you have a chance to give the other perspective.

9263
General Homebrew Discussion / Re: The AHA in the NYT
« on: June 23, 2011, 10:11:48 AM »
I wish I had more space to talk with more homebrewers.  But, that's one of the limitations of print.

Clearly this article was not aimed at the experienced homebrewers - those with years of experience and a proven track record of producing award winning beers. No, this was aimed to the general reader, the people who don't know much or anything about homebrewing. I wanted to give these people a chance to learn about the process and options and hopefully inspire them to join your ranks and become as passionate and knowledgable as the people on these forums.

Also, there was really no implication (on my part) that a Frankenstein system is not as good as an expensive SABCO. As someone said earlier in this thread, it's the talent of the brewer that makes good beer. I believe that.

Happy brewing, everyone.

Cheers,

John Holl
beerbriefing.com

Hi John,

Thanks for joining the discussion.  Since your article was aimed at new brewers, I'm even more mystified why you chose to focus so much on multi thousand dollar brewing systems instead of the more typical setup a new brewer might use.  I have a hard time imagining that anyone who has never brewed before would drop that kind of money on a system, not to mention the fact that without some experience those systems can be baffling to a brewer.

I truly appreciate the fact that you brought homebrewing to people who may never have considered it before and you mentioned the AHA, but I hope that if you have a chance to do another article in the future that it can be a bit more realistic.  I've done seminars about equipment and techniques for new brewers, so if you should ever need any information I'd be more than happy to help out.

9264
General Homebrew Discussion / Re: The AHA in the NYT
« on: June 23, 2011, 09:54:12 AM »
Well, I read it...I guess that according the article I'm still not an advanced homebrewer after 401 batches.

9265
General Homebrew Discussion / Re: The AHA in the NYT
« on: June 23, 2011, 09:08:58 AM »
Maybe I won't read the article after all....sounds like I'd just get pissed off.

9266
Homebrew Clubs / Re: Virtual Homebrew Clubs And Competition
« on: June 23, 2011, 07:44:53 AM »
Did the BN enter any of the club-only competitions in the past year?  If so, how did they chose which member had the best example to submit?


Interesting question, Jeff.

9267
AFAIAC, big beers like that benefit from oxidation.  It mellows and melds the flavors while adding other inter sting notes.

9268
Beer Recipes / Re: Getting Cold Feet on A Fest Recipe...
« on: June 22, 2011, 03:56:25 PM »
The key is to get enough hops in there to balance the Munich.

This makes sense to me.  20 IBUs seems a little low for an O-fest with a large percentage of Munich. I'd probably bump your target IBUs to around 24 or so.


I was talking more about IPAs and APAs made with Munich, but you've got a good point.

9269
Beer Recipes / Re: Rye IPA - Why the Wheat?
« on: June 22, 2011, 03:42:52 PM »
When I made that recipe, I was under what I've since discovered was the mistaken impression that the wheat will aid head formation and retention.  I've since learned that you can get great foam without it.  If I was formulating that recipe today, I wouldn't use it.  But at this point it becomes a "why mess with success" kinda thing.  Charlie Papazian has said much the same thing about the large amounts of gypsum in his Toad Spit Stout recipe.  He now knows it isn't really needed, but tens of thousands of people (including me!) have brewed and loved that recipe.  Why change it?

9270
Beer Recipes / Re: Getting Cold Feet on A Fest Recipe...
« on: June 22, 2011, 03:38:59 PM »
Paul, let me share my ignorance, if you don't mind.
The Munich I have access to, at my LHBS, is American I think, and I don't know who makes it, but I believe it's about 10L.
Anyway, I'm leary of too much Munich.  But, you're doing a lager, which is all they do in Munich, right?  My beef with Munich is in ales, as it gets too "doughy" or something.  I much prefer Vienna.  The Vienna I have access to is light, so I assume it's about 3.5L, but I love how it increases mouthfeel and bread tones, but in a more refined way.  The jury is still out in my mind regarding Munich in lagers, but it will be a long time before I attempt another 50% or greater Munich anything.

I make a lot of all Munich pale ales and IPAs.  The key is to get enough hops in there to balance the Munich.

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