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Messages - denny

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9616
All Grain Brewing / Re: Overnight mash
« on: July 26, 2012, 09:11:47 AM »
pp. 47-48

 ;D ;D I hope one day I can answer a question that way.

I thought it was pretty arrogant...

I thought it was succinct and to the point....

9617
Ingredients / Re: Muntons Caramalt/Maris Otter
« on: July 26, 2012, 09:06:12 AM »
Ok he swapped it out for Simpsons golden promise. I just wanted something British.

Sent from the future...

Great malt...make a wee heavy!

9618
Other Fermentables / Re: Pickles and Crispness
« on: July 25, 2012, 11:56:04 AM »
How about Bay leaf? That would be appropriate. One thing I can't stomach is limp pickled vegetables. Cucumbers doubly so.


Oh, the jokes I could make here. But I won't. ;~)

Wow....if I didn't know you, I'd say you were a man of taste and restraint!  ;)

9619
I'm brewing. just don't know what yet.

Same here.

9620
Beer Recipes / Re: IPA recipe help
« on: July 25, 2012, 09:30:35 AM »
I love Columbus anywhere...bittering, flavor, dry hopping....

9621
General Homebrew Discussion / Re: Fermentation Temps
« on: July 25, 2012, 09:29:19 AM »
PH can drop dramatically during fermentation. Some yeast make pH drop more than others. I haven't done enough experiments to confirm this, but my WAG is that some Saison strains stall out because they drop the pH too low before they can finish fermenting. This phenomena is something I've noticed when making mead with different wine yeasts. Since some Saison strains may be directly descended from wine strains, this may be an issue.

Has anyone using those strains kept notes about pH during ferment?

If that's the case, why would raising the temp (the recommendation for finishing most saison fermentations) work?

9622
Other Fermentables / Re: Pickles and Crispness
« on: July 25, 2012, 09:27:57 AM »
Did a little reading on adding CaCl2 to pickles.  Looks like 3/4 tsp./pint, added directly to the jar.

9623
Beer Recipes / Re: IPA recipe help
« on: July 24, 2012, 09:19:00 AM »
Thanks Denny. What about Centennial for bittering? I may have some of that laying around

Those would be fine, too, although I personally would go for something more intense.  But don't let my own preferences influence you if you know what you want!

9624
The other judge and I made him go through the guidelines step by step with us and he finally admitted that the beer we liked was the winner. 

I think it's really cool you stood up to him and made him go "by the book." The easy thing to do in those situations is to avoid confrontation and just go along with whatever the pushy guy wants.

I don't understand why people even want to be judges if they hate certain beer styles. If you only love Belgian beers and despise everything else, that's cool, but you should only be allowed to judge Belgian beer contests.

I don't know about "shouldn't be allowed" but at the very least a judge should recognize their preferences and not judge a category they don't feel good about.  For example, the reason I was judging IPA that day was because I'd originally been assigned to judge wheat beers, which I don't care for at all.  I had asked to be reassigned to a category I was more comfortable with.

9625
All Grain Brewing / Re: Skimming foam
« on: July 24, 2012, 09:05:06 AM »
Since I FWH about 80% of my batches, I obviously think it does.

If I remember correctly from your results on the FWH experiment, the feedback was kind of all over the map, with no clear preference or effect on the finished beer. I don't have your slides from the NHC presentation on my work computer, so what convinced you that it made a difference?

You're right, the results were mixed.  (http://www.ahaconference.org/wp-content/uploads/presentations/2008/DennyConn.pdf...start on pg. 29).  What convinced me was my own experience and tasting.

9626
Yeast and Fermentation / Re: Stuck Fermentation - Best Course?
« on: July 24, 2012, 09:00:52 AM »
Maybe it's finished, not stuck.  What was your recipe and technique?

9627
Beer Recipes / Re: IPA recipe help
« on: July 24, 2012, 08:58:17 AM »
While I personally don't care for Magnum bittering in an IPA (not aggressive enough for my tastes), I think that recipe will get you what you're looking for.

9628
The other day I was helping with an exam and listening to some war stories and there was one from a judge talking about an experience he had at a BOS panel where one of the judges voted down everything Belgian because they don't like them.

Stuff like that is amazing to me.

I had a kind of similar experieince judging 2nd round at NHC a few years back.  We were judging IPA and were at the miniBOS stage.  The other judge and I were loving a particular IPA but the head judge (Master) kept pushing us toward one that had almost no hop character to it.  He finally admitted that he hated IPA and only liked Belgian beers.  The other judge and I made him go through the guidelines step by step with us and he finally admitted that the beer we liked was the winner.  It's one thing to have preferences, but it's totally unacceptable to let those preferences color your decision.

9629
All Grain Brewing / Re: Skimming foam
« on: July 23, 2012, 03:29:45 PM »
I used to skim until I started using FWH regularly.  That makes it hard to skim!  In terms of beer quality, I didn't find a difference.

So do FWH actually do anything?  (Sort of hijacking my own thread here).

Since I FWH about 80% of my batches, I obviously think it does.

9630
Yeast and Fermentation / Re: S-189 Dry Lager Yeast from Fermentis
« on: July 23, 2012, 03:01:11 PM »
I just got a hold of some of the S-189! Thank you Boulder! Hopefully it survived the heat...

So what I'm getting from this that it rarely produces diacetyl? And, would this be good for an Octoberfest? I'm gonna try and squeeze one in hope it isn't too late!

I can't recall ever getting diacetyl from it...no guarantee for you, of course.  It works great for maltier styles like Ofest.

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