Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - denny

Pages: 1 ... 655 656 [657] 658 659 ... 1092
9841
I'll be brewing Rye IPA on Fri.

9842
Yeast and Fermentation / Re: mr malty question
« on: February 14, 2012, 10:20:39 AM »
We as homebrewers have under pitched our liquid yeast for years. Amazingly enough, we still made great award winning beer

Winning an award just means your beer is better than the other guys', not necessarily that it's great.

And I might add "better than the other guys on that particular day to those particular judges".

9843
General Homebrew Discussion / Re: becoming a beer judge
« on: February 13, 2012, 03:19:08 PM »
Just retake the taste...AGAIN...you old coot!!!

I will...as soon as it stops hurting from the last time!

9844
General Homebrew Discussion / Re: becoming a beer judge
« on: February 13, 2012, 03:13:24 PM »
- -

EDIT: Any current National judge can retake the exam regardless of taste or essay score.


Rub it in, dude....  ;)

9845
General Homebrew Discussion / Re: Using brewer's best conditioning tablets.
« on: February 13, 2012, 12:05:19 PM »
Looks like I might be in trouble for this competition. :o  At least I'm doing an English mild, so low carbonation is expected.  Would shaking the bottles a couple times a days help the yeast break them down faster?

That worked for me.

9846
General Homebrew Discussion / Re: Using brewer's best conditioning tablets.
« on: February 13, 2012, 10:06:52 AM »
I haven't tried those specifically but I have tried a couple other versions.  Disappointing at best.

9847
Yeast and Fermentation / Re: First Stout...am I doing it right?
« on: February 12, 2012, 03:22:06 PM »
Denny I don't know. You have success with sprinkling and I did as well. Just that after listening to JZ&JP years ago I started practicing rehydration and noticed an immediate improvement in lag time especially and also with the attenuative phase. The first 1.100 barley wine got one pack of s-05 and despite a 36 hour lag it finished by the end of the week. Tasted ok too...

I'm still going to champion hydrating yeast.  ;)


Go right ahead.  If I ever have problem from not hydrating, I'll join ya!  OTOH, on another forum, I just answered a question from a guy who killed his dry yeast by improperly rehydrating it.  Dan Listermann had so many of his customers doing that, too, that he finally told them to stop rehydrating and stopped getting problem calls.

9848
Ingredients / Re: Honey bee adjunct
« on: February 12, 2012, 03:19:17 PM »
Leave it alone.  You'll be fine.

9849
Yeast and Fermentation / Re: First Stout...am I doing it right?
« on: February 12, 2012, 01:49:25 PM »
However, you'll see excellent results if you rehydrate properly.

But I see excellent results with no rehydration whatsoever.  That includes using only 1 pack in a 1.070+ beer.  What am I doing wrong?  ;)

9850
The Pub / Re: bacon cupcakes
« on: February 11, 2012, 10:19:05 PM »
Just noticed your sig line, Carl....I'm honored!

9851
Commercial Beer Reviews / Re: SN Ruthless Rye IPA
« on: February 11, 2012, 06:20:35 PM »
Red, you could sub Hallertauer for Mt. Hood.  They're close enough so that I doubt you'd notice the difference.  And just to make sure you've got the right recipe...

http://wiki.homebrewersassociation.org/DCRyeIPA

9852
You could take it off the plate and pop it in the fridge so that you can decant the starter wort off before pitching.

I wanted it to be super viable for tomorrow - thus 65F - like pitching a yeast cake, so I don't want to chill it.

Actually, chilling it will help preserve viability because when the yeast is cold it won't be consuming its nutrient reserves as quickly.

9853
Yeast and Fermentation / Re: Headspace for a lager
« on: February 11, 2012, 06:16:35 PM »
Lagers don't really ferment on the bottom.  The latest BYO talks about that in the article on the origin of lager yeast.

9854
Commercial Beer Reviews / Re: SN Ruthless Rye IPA
« on: February 11, 2012, 09:34:38 AM »
I've seen it here in NJ.  In fact I picked up a bottle last night.  Was decent.  I guess I was expecting more Rye.  I enjoyed the hopiness though.  I'd drink it again. 
This was my impression as well. Really was hoping for more rye character.  I liked it, but not as much as I liked Denny's WSIPA. The Amarillo in the latter were really nice.

Amarillo?  Do you mean Columbus?

9855
Quote
but I did put in the 1lb of corn sugar to the boil that come with the kit -

Only thing I can see is adding a lb of your priming sugar to the mix. That ferments totally as alcohol and may have added to your problem. I've fermented plenty of ales in the upper 70  degree range and never had an alcohol taste problem so I would say keep the priming sugar out of the mix next time. 

Tough to do is you're making, say, a Belgian beer.  I have the opposite experience from you...no problem with sugar, lots of problems with high fermentation temps.

Pages: 1 ... 655 656 [657] 658 659 ... 1092