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Messages - denny

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9451
General Homebrew Discussion / Re: Fermenting in a corny keg
« on: April 01, 2012, 09:01:47 AM »
Instead of an airlock, I use a blowoff hose.  It's just a length of tubing connected to the gas post of the keg with the other end in a jar of sanitizer.


After trying a few things, I've also settled on that method as the easiest, most straight forward way.

9452
All Things Food / Re: French Boule advice?
« on: April 01, 2012, 08:59:45 AM »
The thing that has improved my bread more than anything (except repeated trials) is the book "The Bread Bakers Apprentice".  Highly recommended.

9453
Yeast and Fermentation / Re: Best practice for WY3711?
« on: March 31, 2012, 01:47:35 PM »
I like to start it about 60 for a few days, then let it rise. 

I have a chest freezer for my fermentors. I usually set it at 58* to target 60* in the fermentor, or should I set the freezer a little higher? Should I take it out of the freezer after a few days, or just raise the temp on the controller?

I think that the small amounts you're talking about won't make a world of difference.  Try to stay close to those parameters, but experiment and see what works for you.

9454
Yeast and Fermentation / Re: Best practice for WY3711?
« on: March 31, 2012, 12:56:07 PM »
Pitch at the rate recommended by mrmalty.  I like to start it about 60 for a few days, then let it rise.  I always use Wyeast yeast nutrient in the boil for everything, but if you don't have it I don't think it will matter much.

9455
Pimp My System / Re: Still in the process of building the system
« on: March 31, 2012, 12:34:27 PM »
Post it on a photo sharing service like Photobucket, then link to it in your post.  You can't directly post a photo to this site.

9456
Wow, snazzy!

9457
Yeast and Fermentation / Re: Yeast advice for a Belgian Blond (18A)
« on: March 31, 2012, 08:34:56 AM »
I'm glad to see I'm not crazy to enjoy 1762 in my dark strongs.

1762 is the Rochefort yeast.  Rochefort makes dark strongs, so why would it be crazy?

9458
Commercial Beer Reviews / Re: belgian ales
« on: March 31, 2012, 08:32:46 AM »
Yep, try Westmalle dubbel or any of the Rocheforts.

9459
General Homebrew Discussion / Re: BJCP and carbonation volumes
« on: March 30, 2012, 01:27:31 PM »
Why would they, you can't measure it or taste it at a homebrew contest.

Tastybrew has a nice bottle priming calculator that shows you the range for the various styles.  I suppose you could correlate CO2vol against the corresponding BJCP descriptions.

Oh really?  I lost out on a BOS due to my brew being "slightly under carbonated".  It was the only "ding" against it.

Yeah, but it was a subjective judgement.  They didn't measure your carb level.

9460
General Homebrew Discussion / Re: BJCP and carbonation volumes
« on: March 30, 2012, 01:26:36 PM »
Why would they, you can't measure it or taste it at a homebrew contest.

Tastybrew has a nice bottle priming calculator that shows you the range for the various styles.  I suppose you could correlate CO2vol against the corresponding BJCP descriptions.

I find that always calculates on the low side.

9461
Beer Recipes / Re: Yeast Recomendations for Baltic Porter
« on: March 30, 2012, 09:28:33 AM »
I agree with the San Fransisco Lager Yeast, but also think about 1056 or 1007. They both ferment very clean, and I have heard of a couple people using them to make mock lagers at cooler fermentation temps (60-65).

I vote for 1007 in that situation.  You can even run it as low as 52-55.

9462
I think it depends on how quickly you consume the keg. Prolonged exposure, especially at cooler temperatures, tends to extract a grassy or vegetal flavor from hops sometimes.

My kegs last 2-3 months and the dry hops are in there the whole time....no problems.

9463
The Pub / Re: Mega Millions jackpot breaks record!
« on: March 30, 2012, 08:33:22 AM »
Got mine!
If I win, everyone on the board gets a round on me!

I'm pullin' for ya, Mike!

9464
Beer Recipes / Re: American coffee stout recipe critique
« on: March 30, 2012, 08:30:29 AM »
having just added coffee to a high abv porter, i'd agree with tom that the hops would clash.

I agree with you guys.  when I was developing the recipe for my coffee stout, it took 3 test batches to get the hops right.  They kept clashing with the coffee.

9465
General Homebrew Discussion / Re: Big Brew 2012 - Saturday, May 5
« on: March 29, 2012, 10:31:28 AM »
I'll be brewing at Denny's.  That will be our (my wife and I) 301st batch.

Cool!  We'll do something to celebrate!

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