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Messages - denny

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9616
The Pub / Re: My Back's Killing me
« on: February 07, 2012, 12:26:05 PM »
Getting old sucks.

STOP IT!  I hit 60 a week from today!   :o
Won't this be your 7th or 8th "60th" birthday? ;D

Yeah...!? Denny? 8)

Hey, you guys, it's bad enough as it is!

9617
The Pub / Re: My Back's Killing me
« on: February 07, 2012, 11:57:26 AM »
Getting old sucks.

STOP IT!  I hit 60 a week from today!   :o

9618
General Homebrew Discussion / Re: Is it just me?
« on: February 07, 2012, 11:29:50 AM »
Or do bananas taste just like hefeweizen?

I might be getting a little to focused on brewing :o ;D

Maybe that's why I don't care much for either!

9619
Ingredients / Re: Magnum late
« on: February 07, 2012, 11:29:00 AM »

I have read somewhere on the nets that there is a difference in the aroma between Gr. Magnum and Yakima Magnum.  Any wisdom on that?  I have some of each in the freezer, might have to open both of those up when ready for the Dunkel brew day.  Only plan on using the German in the Dunkel.

Dunno, Jeff, that might have something to do with it.  I can't recall which I used.  When I was at SN we only saw Yakima Magnum, so I'm guessing that's what they use in Torpedo.

9620
Ingredients / Re: Magnum late
« on: February 07, 2012, 10:49:39 AM »
I've tried using Magnum for both flavor and aroma and I'll never do it again.

 :), what kind of beer did you use it in and why would you not do it again?

It was an APA.  The flavor was kinda harsh and there was virtually no aroma.

9621
The Pub / Re: My Back's Killing me
« on: February 07, 2012, 10:47:57 AM »
Go see a doctor!  Geez...asking for medical advice from a beer forum?

9622
Ingredients / Re: Magnum late
« on: February 07, 2012, 09:29:16 AM »
I've tried using Magnum for both flavor and aroma and I'll never do it again.

9623
Beer Recipes / Re: Red Velvet Recipe, AHA Wiki
« on: February 06, 2012, 02:17:51 PM »
Denny, what are you using?  This looks like it could convert quit a bit of stuff. 
http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_RyeMalt.pdf


Boy it sure does!  Last time I looked was a couple years back and it was considerably lower.

9624
Events / Re: NHC sold out - any other way?
« on: February 06, 2012, 02:16:21 PM »
From here on out, it is my guess that there will be the fight between capacity and intimacy (or lack thereof). 



This is a conversation that's been ongoing in the AHA and Governing Committee.  I imagine it will be a main focus of our meeting at NHC.

9625
General Homebrew Discussion / Re: Hello...
« on: February 05, 2012, 03:42:33 PM »
Hi Rick and welcome!

9626
All Grain Brewing / Re: help interpreting BJCP scoresheet
« on: February 05, 2012, 03:41:16 PM »
it's tough for me to do much mid-week, so I don't know if it would be a problem leaving it in primary a full two weeks?

It's not a problem at all.  I think you'll find a lot of people here (including me) whose primary regularly goes 4 weeks.  There's no harm in that and I've found it to be beneficial.

as for "astringency" I honestly have no idea.

Astringency is an easy one...it's a dry mouthfeel, like chewing on a grape skin.  If you've never done that, go get some grapes and try it.  Many people, however, tend to confuse bitterness with astringency.  2 completely different things.

There are several people here for the Seattle area.  Shoot a PM to Tom Schmidlim (tschmidlin here) and ask him.

9627
All Grain Brewing / Re: help interpreting BJCP scoresheet
« on: February 05, 2012, 12:25:58 PM »
is my astringency or acetaldehyde due to improper sanitation? 
 

It's really doubtful.  One of the primary causes of acetaldehyde is removing the beer from the yeast too soon.  How long a fermentation did you do?  It looks like there was no mention of acetaldehyde in the flavor, so I wouldn't sweat it too much.  8/12 is pretty respectable.  I'd guess that it was more the "funk" that kept the aroma score from being higher.  That could come form the rye, but my guess is from the Willamette hops.  Do you detect any astringency yourself?  Sometimes bitterness is confused with astringency.  Finally, don't start radically changing your recipe or worrying based on comments from a single comp.  The BJCP is a great judge training tool, but judging is still subjective.  If you really want to get a good overview of a beer, enter it in several comps and compare and average the results.

9628
Ingredients / Re: Patented Hops
« on: February 05, 2012, 10:12:55 AM »
Actually DNA analysis is already being used on hops.  That's how it was determined that Columbus=Tomahawk=Zeus.

9629
Ingredients / Re: Rye
« on: February 04, 2012, 10:57:31 AM »
A rye beer is expected to have a certain amount of slickness in the mouthfeel.

9630
General Homebrew Discussion / Re: First Wort Hopping and 90 minute boil
« on: February 03, 2012, 02:25:29 PM »
Agreed, I FWH nearly all of my beers. I find the hop flavor to be more complex and pleasing as opposed to adding a bittering addition.

I've found that I don't get the bitterness I want by skipping a bittering addition in favor of FWH.  I FWH many of my beers but my primary goal in doing it is the flavor.  It does add bitterness of course but in my experience it's much less than say a 60 minute addition.  Or at least the perception of the bitterness is less. 

Same here.  Once in a while I want the specific quality of bitterness I get from doing FWH and skipping the 60 min. addition, but more often than not I do both.

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