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Messages - denny

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FWIW, here's the quote from the mash profile section of the decide.....

"The light body profiles mash at a lower temperature resulting in higher enzyme activity and a cleaner lighter overall profile.  Full body profiles mash at a higher temperature resulting in less enzymatic activity and more unfermentable sugars in the finished beer - providing a fuller body to the finished beer."

Just read this in Beer Smith under mash profiles help.

Boy, I kinda hope you misunderstood what Beersmith is saying.  Otherwise Brad needs to do some rewriting.

General Homebrew Discussion / Re: Conference pointers
« on: February 09, 2013, 09:46:09 AM »
Monitor your drinking. I was mostly a drunk fool for my first conference, less so for my second one and never really drunk for my third one. There is a lot of great beer, if you aren't completely enjoying a beer then just dump it (but not in front of the brewer). Drink as much water as you do beer. Also tell people to only give  you short pours. I make a point of only drinking 2oz or so of a beer unless it is absolutely fantastic. During my first conference there were a couple of guys that were absolutely hammered 30 minutes into club night (frat boy hammered), don't be that guy. Plus, the more you monitor your alcohol intake the easier it will be to wake up for the talks. You learn a lot of great stuff from the talks as well as have some great beer at them. The conference is awesome and you are going to have a great time.

WISE WORDS!  I was "that guy" at my first conference, too.  Fortunately (?), health issues have forced me to really cut back on my drinking.  I don't start til noon now and try to limit myself to less than 3 pints total over the course of the day.  Not saying that anyone else should follow that policy, but I do think that to a degree less is more.

I just took a gravity sample on a 10 day old IPA.  After I got my reading I put it in a PET bottle with a carbonator cap, hit it with 30 psi and stuck it in the freezer.  In an hour I'll have a cold, carbed sample to taste.

When you do this Denny, do you only fill the bottle half way?

I put about 16 oz. in a 20 oz. bottle.

Yeast and Fermentation / Best Beer for S-23?
« on: February 07, 2013, 07:42:36 PM »
I remember it turned out badly for you, but it may be just a palate difference - I know I like your recipes, but maybe my palate isn't as sensitive to the fruity side of things?  I know it isn't as refined as some guys I know who can pick out subtleties.

Mine was so weird I sent some to John Palmer who said it tasted like Bartles and Jaymes Passion Fruit Wine Cooler!

Yeast and Fermentation / Best Beer for S-23?
« on: February 07, 2013, 07:16:01 PM »
You won't get a lot of love from Denny on this yeast, but I like it ok.  I think the best lagers I made with it were American 2 Row style lagers with flaked corn, but fermented in the 45-47F range and leave it on the yeast for a month.  It can get fruity if fermented warm, IIRC.  You got it, so you might as well use it.

Good luck and enjoy the brew.

I fermented in the 45-50 range and it was still disgustingly fruity.  I know there are people who have had success with it, but there are a lot who had the same experience I did.  Wish I could figure out why.

Yeast and Fermentation / Best Beer for S-23?
« on: February 07, 2013, 06:35:33 PM »
IMO, the best thing to do with it is throw it away and get a better yeast.  I made the 3 worst beers I've ever made using that yeast

General Homebrew Discussion / The Mad Fermentationist's Top 10 Myths
« on: February 07, 2013, 11:13:35 AM »
Well do what you want, but I keg and bottle these days. It's nice to have the option to do both, have more beer around, thus more brewing.

I don't know why you'd assume I don't do both.  If I didn't, I wouldn't be able to make the comparison.

General Homebrew Discussion / The Mad Fermentationist's Top 10 Myths
« on: February 07, 2013, 10:27:42 AM »
There's a tremendous amount of myth out there. It seems like every time a few get knocked down and everybody agrees they are not based in fact a couple new ones pop up. It's like a hydra of stupid.  :-\

I've only bottled my beers and I don't see it as that big of a pain. Like anything else in homebrewing there's ways to trim time if you really want (e.g. leaving the damn labels on the bottles). I'm not anti-kegging by any means but I'd say I could probably prep and bottle beer almost as quickly as you could clean a keg, sanitize, fill and pressurize. I don't think the time saving is immense. That's what I took his point to be but I might have undersold it to myself. I dunno, I'm not anti-kegging in the least. I own a couple cornys I bought cheaply a couple years ago I'm still using as fermentors because I don't have the space for a tap set up right now.

With all due respect, you say you've only bottled so you really don't have a comparison.  Kegging is MUCH faster than bottling.  I can have a keg sanitized and filled in 20 min.  It takes me at least that long just to sanitize enough bottles for a 5gal. batch.

All Grain Brewing / Looking for a good AG recipe book
« on: February 07, 2013, 10:23:59 AM »
Gold Medal recipes are also on the AHA recipe wiki.


All Grain Brewing / Looking for a good AG recipe book
« on: February 07, 2013, 10:23:44 AM »
WTF is a recipe?

Read my article in the May/June 2012 issue if Zymurgy and you'll know!  ;)

All Grain Brewing / Looking for a good AG recipe book
« on: February 06, 2013, 07:07:23 PM »
CloneBrews: Homebrew Recipes for 150 Commercial Beers (Paperback)
Also their 2nd edition

IMO, this is one of the worst recipe books I've seen.  Others may disagree.

General Homebrew Discussion / How to pour a Black & Tan
« on: February 06, 2013, 07:05:09 PM »
The reason a Black and Tan works is from the difference in gravity of the two beers.  Having two Imperial beers may be problematic.


General Homebrew Discussion / Re: The Mad Fermentationist's Top 10 Myths
« on: February 06, 2013, 01:08:29 PM »
As far as the caramelization point, yes you are right but it is a technical argument.  Most people think of caramlizing as the darkening of wort, and to this extent it is accurate.

I feel just the opposite.  I think that people should be aware of what's REALLY happening, not feed their misinformation.

Going Pro / Re: Brewers guild...
« on: February 06, 2013, 12:25:50 PM »
Any other feedback on brewing school? I live in Oregon and am pretty serious about this.

Have you looked into the Fermentation Sciences program at OSU?

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