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Messages - denny

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Ingredients / Too much lactic acid?
« on: January 01, 2013, 12:58:30 PM »
Getting ready to brew a German pils.  Looks like as part of my water adjustment I need to add 2.6 ml of lactic acid to the mash and 1.3 ml. to the sparge.  Doesn't seem excessive to me, but I wanted to get opinions.

Ingredients / Re: Combination of hops to create an "orange" flavor
« on: December 30, 2012, 03:28:10 PM »
Coriander is what gives Wit much of its orange character. I'vE heard to be wary of the store bought stuff though and find plump indian varieties.
I've heard if you briefly dry roast the coriander, in a pan, that takes some of the chlorophyll edge off of it. I haven't verified that, though. I also read in the Hops book that coriander needs to be fermented to display certain citrus flavors. So adding in the keg won't work as well as a flameout addition.
That's interesting - coriander smells really citrusy to me when I grind it.

Yep, I agree.

Beer Recipes / Re: Re: What to brew next
« on: December 29, 2012, 01:25:08 PM »
Maybe a little of topic, but what the hell does a "dank" beer taste like?  ???

Ever been to a Phish concert?

I use dank in reference to resinous, pungent, cannabis type flavors. Good Columbus has loads of this.

No, but I've been to quite a few Dead shows.  ;)

You have my sympathy....

Ingredients / Re: Base Malt for APA
« on: December 29, 2012, 12:35:41 PM »
FWIW, I have a "light" (as opposed to "lite") APA on tap at the moment made with pils malt and light candi syrup.  Turned out quite well.

i have some denny's fav 50 yeast from 03/12 that i need to use.  i plan on making a small starter if this particular yeast will work with a beer like that.
What form is the yeast from 3/12?  Is it an un-smacked smack pack?  Or is this a leftover slurry?  I would plan on a multi-stage starter in either case.  The first stage to check for viability and grow some yeast, the second stage to grow more yeast.  Viability will be pretty low after that long, but there should be plenty if it was stored well.

+1.  And if it's slurry and does not smell particularly good, I would toss it and use something else.  You'll know when you take a whiff.....

No kidding...I checked on some 3 month old slurry the other day.  It smelled like vinegar, so it went down the drain.

General Homebrew Discussion / Re: Just for You tomschmidlin...
« on: December 29, 2012, 10:54:37 AM »
With all due respect, their explanation is a load of shiitake mushrooms.  They liken them to kitchen spices, and then totally ignore the standard nomenclature.  I liken them to spices too, which is why FRESH means the undried form of the spice.  WET doesn't mean anything - you can't buy wet basil at the grocery store, it doesn't exist.  Go to your spice merchant and tell them you want fresh sage, and by fresh you mean the stuff that was just dried. ::)

How would you differentiate between recently-kilned hops and hops that have been in storage for 6 months? "Wet" in hops means "not kilned." "Fresh" in English means "not stale or decayed." I agree their language could be a bit better, although I don't know how to make it more clear.

Mr. Language Person agrees.....

Ingredients / Re: Base Malt for APA
« on: December 29, 2012, 10:52:20 AM »
Nothing wrong with using part or all pils for an APA/AIPA.  Ninkasi here in Eugene does it all the time.

The Pub / Re: Sign my petition: Remove the 12% ABV cap on beer in Ohio
« on: December 28, 2012, 01:45:27 PM »
Bear in mind that most legislators are too busy to actually draft legislation. That's done by staffers, lobbyists, and/or constituents.

Yeah, but you need a legislator for a sponsor.  Here in OR we were lucky to have a homebrewing state senator as our sponsor.

The Pub / Re: Sign my petition: Remove the 12% ABV cap on beer in Ohio
« on: December 28, 2012, 01:13:36 PM »
Should. But, not necessary. There have been people signing from California, Massachusetts, Colorado, etc.

Strength in numbers!!

I'd advise you to limit it to only OH residents.  Based on my experience getting the laws changed here, OH legislators don't care what people in other states might think.

1450 should be good for that.

The Pub / Re: Sign my petition: Remove the 12% ABV cap on beer in Ohio
« on: December 28, 2012, 12:32:57 PM »
I assume only people from Ohio should sign.

General Homebrew Discussion / Re: Growth of Homebrewing/Microbreweries
« on: December 28, 2012, 11:34:02 AM »
I don't have the exact numbers at hand, but there has been huge growth in the AHA the last few years.  More than tripled in size, IIRC.

Questions about the forum? / Re: Child board for sour/wild fermentation?
« on: December 28, 2012, 09:56:13 AM »
I'd rather not, just for the sake of simplicity.  But we'll discuss it among the mods.

Zymurgy / iPad version of Zymurgy
« on: December 27, 2012, 08:56:28 AM »
I love BYO and there app. AHA needs the same thing I can never get the ezymurgy copy to open on the iPad or iPhone fine on my iPad.  But I believe an app is in planning.

The Pub / Re: Your favorite Christmas beers?
« on: December 26, 2012, 11:40:42 AM »
I admit that I WAY overimbibed the last couple days.  Thank goodness I have today off to recover!

We'll let you off the hook this time Denny.  ;)  :)

I appreciate that, Ron!  ;)  I'm finding that it doesn't take nearly as much as it used to for me to wind up like this.  I think that yesterday I have maybe 4-5 beers over the course of 14 hours.  Of course, that included Delerium Noel and Duvel, but still....

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