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Messages - denny

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9826
Homebrew Clubs / Re: Technical brewing education in brewing clubs
« on: December 21, 2010, 09:35:02 AM »
I'm the Tech Tsar for our club and we do it both ways, but usually at our regular meeting.  The regular monthly meeting is where we exchange info on events and other things.  The socializing happens after that part of the meeting.  It can range from a presentation by me or another member to an open discussion of a topic to a "Tech Triva" thing with prizes.  We also have a fair number of "meetings" that are strictly parties, so it's not a big deal to have the regular monthly meeting devoted to info and technical stuff.

9827
Yeast and Fermentation / Re: 2011 Jan-Mar Wyeast?
« on: December 21, 2010, 09:32:46 AM »
Wyeast Releases 1st Quarter 2011 Private Collection

Available January through March



2487-PC Helle Bock
Beer Styles: Lager, Oktoberfest/Marzen, Munich Dunkel, Schwarzbier, Traditional Bock, Maibock/Hellesbock, Dopplebock, Eisbock
Profile: Direct from the Austrian Alps, this strain will produce rich, full-bodied and malty beers with a complex flavor profile and a great mouth feel. Attenuates well while still leaving plenty of malt character and body. Beers fermented with this strain will benefit from a temperature rise for a diacetyl rest at the end of primary fermentation.

Alcohol Tolerance: 12% ABV Attenuation: 70-74%
Flocculation: medium Temperature Range: 48-56°F (9-13°C)



3725-PC Bier de Garde

Beer Styles: Saison, Biere de Garde, Belgian Blonde Ale, Belgian Pale Ale, Belgian Golden Strong Ale
Profile: Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.
Alcohol tolerance: 12% ABV Apparent attenuation: 74-79%
Flocculation: low Temperature range: 70-84°F (21-29°C)


3789-PC Trappist Blend
Beer Styles: Belgian Specialty Ale, Belgian Pale Ale, Flanders Red, Oud Bruin
Profile: A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character.
Alc. Tolerance: 12% ABV Attenuation: 75-80%
Flocculation: medium Temperature Range: 68-85°F (20-30°C)

9828
Questions about the forum? / Re: White Pages of Death Support Thread
« on: December 21, 2010, 08:35:25 AM »
Oscar, please understand that I was not taking your problem lightly.  But I'm a volunteer with limited ability to do anything technical with this forum.  If I can't reproduce your problem and if no one else reports it, I don't know where to start looking in my limited bag of tricks. If it is indeed a server side issue, I'm completely out of luck because I have no access to the server. I've sent an email to the AHA web team asking them to look into this.  I hope they'll have a speedy and successful solution for you.

9829
Yeast and Fermentation / Re: Do I need a starter?
« on: December 20, 2010, 04:30:20 PM »
So here's a dumb question. 
Can I put 4 liters of starter in a carboy, let it ferment for a day or two, put it in the cold room (about 2 degrees C right now), dump out the liquid and put my wort directly in on top? 

Yeah, although you might find it's more hassle than it's worth.

Can you use anything besides DME?  I only bought enough DME for the recipe I want to make.  I can get more but if I'm just gonna chuck it, why not just sugar boiled in water?
Thanks


Well, you could use LME... ;)  But sugar won't cut it.  It's gotta be malt so that the yeast doesn't get acclimated to other sugars.  In addition, sugar doesn't have the nutrients the yeast need.

9830
Questions about the forum? / Re: White Pages of Death Support Thread
« on: December 20, 2010, 04:22:40 PM »
Am I the only one?

After weeks of flawless performance I now regularly get blank pages, I mean zip zero nada zilch butkus nothing...... When I click on "reply", 1 out of 5 or going to my profiles clicking on any of the links on the left...... most frustrating...... :(

Sorry to tell ya it's working fine for me.

9831
Equipment and Software / Re: Brewstand
« on: December 20, 2010, 11:15:56 AM »
FWIW, I use an old metal picnic table for my "Brewstand".  Check out www.dennybrew.com

9832
General Homebrew Discussion / Re: Cough Syrup off flavor?
« on: December 20, 2010, 10:24:26 AM »
Maybe the yeast...despite what the manufacturer says, S-33 is a British yeast, not Belgian.

No kidding? wtf... Is it at least high-alcohol tolerant?

Not especially, but almost any yeast will go to 9-10% ABV.

9833
Equipment and Software / Re: Hot Water
« on: December 20, 2010, 10:23:36 AM »
Way to go Denny! Floor drain... Jealous.

I have the 2.5g Ariston under my kitchen sink. Love it!

When we did the garage remodel the floor drain was #1 on my list.  The floor has a 1/8"/ft. slop[e down to it.  Enough to get the water to drain but not enough to be very noticeable.

9834
The Pub / Re: Captain Beefheart R.I.P.
« on: December 20, 2010, 09:49:43 AM »
Sad to hear this.   I miss Frank Zappa as well.... :'(

Did you know him from the studio Denny?

I didn't know the Captain, but his guitar player Bill Harclerode (Zoot Horn Rollo, I believe) lives here in Eugene and played on several projects I produced.

9835
General Homebrew Discussion / Re: Cough Syrup off flavor?
« on: December 20, 2010, 09:45:44 AM »
Maybe the yeast...despite what the manufacturer says, S-33 is a British yeast, not Belgian.

9836
Equipment and Software / Re: Hot Water
« on: December 20, 2010, 09:44:42 AM »
What? You mean you guys don't all have a wet area and a dedicated how water heater attached to a hose?  :)

I do now...just installed about a month ago...

http://s794.photobucket.com/albums/yy221/dennyconn/brewing%20space/

9837
Yeast and Fermentation / Re: Do I need a starter?
« on: December 20, 2010, 09:33:46 AM »
FWIW I have made 4 partial mash beers now (all well under 1060) with just the Wyeast packs, and they fermented just fine, quite vigorously in fact. Anything 1060 or up I would indeed do a starter, or use two packs.....(I know, more $$)

They were all less than 2 weeks old, and appeared to have been cared for (as in refrigerated)

Until you make a starter, you won't know how much better your beer can be.

9838
The Pub / Re: Language Revived
« on: December 18, 2010, 03:27:42 PM »
If you feel like having still mead on tap you can push it with argon or nitrogen.  It's how wine on tap is served.    At the very least you could push it with beer gas and have only a little bit of carbonation.

I like to push German lagers with argon.  It enhances the noble hops.

OUCH!!

9839
The Pub / Re: If You Could Meet Anybody, Whom Would It Be?
« on: December 18, 2010, 12:18:03 PM »
Ok, so you're saying acid would be involved.

Ithink that would be a question better left for our resident hippy. DENNY?!?!?!

Sorry it took so long to reply....I was having a flashback....

9840
All Grain Brewing / Re: Step Mash Profiles and Fermentibility
« on: December 17, 2010, 04:22:22 PM »
(This is about the time when Denny steps in to tell me there really is no difference, it's all a waste of time :P)

That's up to you to decide for yourself, just like I have.

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