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Messages - denny

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Nada once again...judging on Sat. and taking care of household chores on Sun.

Ingredients / Re: Licorice sticks
« on: October 12, 2011, 10:22:00 AM »
I'd say to be conservative using the brewer's licorice.  A friend gave me a 15 year old RIS that he'd used a whole stick in and it was still prevalent to the point of being almost overwhelming.

buy amarillo and simcoe while you can...

8oz (max limit) amarillo
16oz simcoe  (32oz max limit)

from freshops today...

Thanks for the tip.  I've already got 2+ lb. of Amarillo, but I grabbed some Simcoe.

The Pub / Re: Good bye dial up, hello 2011!!! Kinda.
« on: October 12, 2011, 09:01:50 AM »
$39.99, no installation fee. The $600 installation fee was the stopper for me. Up until now.

Good price.  We paid about $80/mo., but that was for the fastest, highest volume tier so my wife could work from home.

The Pub / Re: Good bye dial up, hello 2011!!! Kinda.
« on: October 12, 2011, 08:59:51 AM »
Some of you may know that I live so far out in the sticks that I have not had access to high speed internet for 7 years or so. Welp, I finally got rid of dial up and got satellite internet through Hughes Net. Not as fast as the cable modem at work but soooo much better than dial up. And I also have WiFi through out the entire house now, which means I can surf the forum on my iPod. Woot!

Side note: I actually downloaded the Avenger's Trailer yesterday (20 megs). Still took about 10 minutes or so but I could never do that on DU.

I went through the same transition a few years back.  Satellite internet was great til we got a heavy rainstorm or snow (which you probably don't have to worry about).  We had satellite for 3 years or so, then our extremely tiny cable co. finally offered internet service.  I jumped on it...much faster and cheaper than satellite.

Beer Recipes / Re: Need Stout Ideas
« on: October 12, 2011, 08:57:40 AM »
You need to see for yourself, but I was never pleased with carafa as the primary roast component for a stout or porter - lacking in bite.  there is a reason it is used in schwartzbier and black IPAs



I have never noticed any relationship between OG or FG and the time it takes to force carb a beer.

Beer Recipes / Re: How does this IPA look?
« on: October 11, 2011, 02:24:17 PM »
You can get rid of the carapils.  Not only does SN not use it, but with extract you won't need the extra body.  As a point of reference, here's Dean Larson's classic Christmas Tree ale recipe.  About as close as you can get to Cewlebration.

#329 Christmas Tree Ale

A ProMash Recipe Report

Recipe Specifics

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       14.25
Anticipated OG:          1.064    Plato:             15.64
Anticipated SRM:           9.7
Anticipated IBU:          68.3
Brewhouse Efficiency:       73 %
Wort Boil Time:             75    Minutes

Pre-Boil Amounts

Evaporation Rate:       1.50    Gallons Per Hour
Pre-Boil Wort Size:    7.38    Gal
Pre-Boil Gravity:      1.048    SG          11.82  Plato


   %     Amount     Name                          Origin        Potential SRM
 93.0    13.25 lbs. Pale Malt(2-row)              America        1.036      2
  7.0     1.00 lbs. Crystal 60L                   America        1.034     60

Potential represented as SG per pound per gallon.


   Amount     Name                              Form    Alpha  IBU  Boil Time
  1.00 oz.    Chinook                           Whole   13.00  41.2  60 min.
  0.25 oz.    Chinook                           Whole   14.30  11.3  60 min.
  0.50 oz.    Chinook                           Whole   13.00  15.8  30 min.
  0.50 oz.    Centennial                        Whole    9.30   0.0  0 min.
  0.50 oz.    Cascade                           Whole    8.10   0.0  0 min.
  0.50 oz.    Cascade                           Whole    8.10   0.0  Dry Hop
  0.50 oz.    Centennial                        Whole    9.30   0.0  Dry Hop


  Amount      Name                           Type      Time
  1.00 Unit(s)Whirlfloc                      Fining     5 Min.(boil)
  1.00 Tsp    Gypsum                         Other     60 Min.(boil)


WYeast 1056 Amercan Ale/Chico

Mash Schedule

Mash Name:

Total Grain Lbs:   14.25
Total Water Qts:   19.00 - Before Additional Infusions
Total Water Gal:    4.75 - Before Additional Infusions

Tun Thermal Mass:   0.13
Grain Temp:        65.00 F

                     Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
sacc                   0     60    152     152   Infuse   169       19.00   1.33

Total Water Qts:           19.00 - After Additional Infusions
Total Water Gal:            4.75 - After Additional Infusions
Total Mash Volume Gal:      5.89 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

Beer Recipes / Re: All Munich Barley Wine?
« on: October 11, 2011, 11:31:16 AM »
I think it could be said GW is  great in general, its my stocked American 2row as well.

I agree.  GW and Rahr are my go to domestic malts.

I harvested about 5 lb. (after drying) of my own Cascades.  I ordered 3-4 lb. of other hops (lb. of each).  But I still have a total of maybe 20-22 lb. of other hops from the last few years vacuum sealed in the freezer .

The Pub / Re: Back in the USA
« on: October 11, 2011, 09:33:48 AM »
Start sending me your requests now for the NHC ;-)

Me!  Me!

Equipment and Software / Re: How to use a pH meter
« on: October 11, 2011, 09:22:06 AM »
Excellent info as always, Martin!  Thank you!

Beer Recipes / Re: All Munich Barley Wine?
« on: October 11, 2011, 09:15:50 AM »
Fyi, light munich is 4-8l while dark munich is 8-12l. This is from real German maltsters.

Ahh okay, well this will be great western munich which is listed at 10L. Trying to keep it as local as possible. Hard to find organic american grown goldings though. Guess I will just have to grow some.

GW Munich is a great choice IMO.  I actually prefer it to continental Munich for Am. style beers.

Yeast and Fermentation / Re: Yeast starter in fridge
« on: October 11, 2011, 08:41:24 AM »
I agree with what's above, but when you get a chance, decant the liquid and top it up with distilled water.  Even better if it's been boiled/chilled, but a brand new bottle will be sterile enough.  The water will help the yeast last longer than the acidic/alcoholic environment they are sitting in now.

Any fear that distilled water will leach minerals out of the yeast?

I've heard people who have been to Siebel say that they were taught there that distilled water is the preferred medium for yeast storage.  Apparently its complete lack of nutrients makes the yeast go dormant for storage.  What says Dr. Tom?

FWIW, I've made award winning alts with 1056 also.  But I think 1007 is better.

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