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Messages - denny

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Ingredients / Re: raisins
« on: August 28, 2012, 09:59:54 AM »
I've used raisins a couple times.  My method is to wit til the beer has finished primary fermentation, then caramelize the raisins ins super red hot wok. 

Very interesting!  I like it.

Also works great with figs!  Herman Holtrop's Rochefort 8 recipe with figs added in done this way is fantastic.

Ingredients / Re: raisins
« on: August 28, 2012, 09:13:51 AM »
I've used raisins a couple times.  My method is to wait til the beer has finished primary fermentation, then caramelize the raisins in a super red hot wok.  Deglaze with some beer from primary, add it all to a secondary and rack the beer onto it.  I have also added raisins directly to secondary, but the wok method brings out a lot more flavor.

All Grain Brewing / Re: Palmer's Spreadsheet - Kettle addition
« on: August 28, 2012, 09:09:58 AM »
Everyone loves Bru'n water but i hear people saying that they add the most minimal salts. My question is: if you are trying to mirror a profile (malty brown for ex) on this spreadsheet you aren't going to be able to achieve that without adding multiple different salts, right?  Especially if you are starting with RO water you wont reach the target with cacl alone.

Maybe, maybe not.  I don't think you can generalize it.

Kegging and Bottling / Re: Over-carbonation mystery solved
« on: August 28, 2012, 08:02:52 AM »
You could always get a degassing wand to remove nearly all the CO2 before you bottle, but that's probably overkill.

Seems like that would oxidize the beer, though.

Ingredients / Re: Frozen Blueberries in Hefe
« on: August 28, 2012, 08:01:55 AM »
Is there any problem with adding frozen blueberries without thawing them?

So what you're saying is that I should actually read the post I'm responding to?

Oh, and aereation after 4 or 5 days is a bad idea.  Just pitch enough yeast and you will be fine.


One more tip, really keep an eye on fermentation temp. The recipe on the link looks good, but even 70F might be a little too high. Ideally you should ferment below 65F, I learned that the hard way...

I was thinking about fermenting at 60. I've heard that when doing a big beer (I'm shooting for 10%), that your efficiecny can take a hit. I normally get 75%, should I aim for about 65%?

I ferment it at about 52F and cold condition for a couple months when it's done. 

That's a great link! I was under the impression the peat/smoke came from smoked malt but it looks like it comes from the yeast. It's such a simple malt bill too, thanks a lot!

That may be one of the best homebrew recipes ever devised.  Brew it and don't change a thing....well, I added chanterelle mushrooms to it.

Beer Recipes / Re: OK, don't laugh too hard
« on: August 28, 2012, 07:50:34 AM »
I'd like to do a popcorn beer - popcorn in the mash, a little salt and do everything wrong for lots of buttery diacetyl.

I've used popcorn in the mash before.  By the time the beer was finished, you couldn't really tell it was there.

Club Leadership & Organization / Re: Advice on organizing competitions?
« on: August 27, 2012, 03:44:44 PM »
How many entries per judge is a reasonable number?

I'm kind of a lightweight judge.  I max out at 8 beers per flight and 2 flights per day.

Extract/Partial Mash Brewing / Re: Old Extract?
« on: August 27, 2012, 02:42:16 PM »
Doesn't DME work out to be cheaper per gravity point because there's no water in it?

All Things Food / Re: New Hottest Chile...Carolina Reaper?
« on: August 27, 2012, 01:58:21 PM »
They would likely be useful in anesthesia production but I can't imagine eating them.   :o

I like hot peppers but Hungarian Yellows were the end of the line for me.


I love and use habaneros frequently, but that's my limit.

All Things Food / Re: New Hottest Chile...Carolina Reaper?
« on: August 27, 2012, 01:17:26 PM »
WTF do you do with those, Jim?

General Homebrew Discussion / Re: White House Brew Recipe
« on: August 27, 2012, 01:10:28 PM »
The White House brewer is a chef who has experience with homebrewing.  I don't know how much.

General Homebrew Discussion / Re: Style Guidelines and Judging
« on: August 27, 2012, 09:28:57 AM »
I found Michael Jackson's "New World Guide to Beer" incredibly helpful in learning how to describe a beer and giving me a vocabulary to use.

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