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Messages - denny

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9841
The Pub / Re: Greeting from the Gulf!
« on: October 12, 2012, 12:09:33 PM »
I'm actually ready to get back. I like the beach a lot but I would not want to live here. I have a home on 7 acres of mountain land dropped in the middle of a fairly remote forest that I enjoy very much and a business that I am looking forward to get back too.

Not saying I wouldn't mind owning a beach house, but a week is enough for me.

Kinda the same way I feel about Hawaii.

9842
Yeast and Fermentation / Re: Great attenuation.....a little too great
« on: October 12, 2012, 10:00:26 AM »
I just read through that presentation. Pretty cool stuff, but a bit confusing at times with just the slides. It would be neat if someone could make up a calculator using his percentages for each of the factors for terminal gravity.

I think his experiments are fantastic and provide a lot of food for thought, but I'd hesitate to try to extrapolate his results empirically just yet. What if certain yeast strains are better/worse at fermenting Crystal malt? Or maybe certain strains handle higher or lower mash temps better than others.

I think the trends that Greg discovered are my biggest takeaways from this presentation. I think there are too many variables to try to pin down an exact FG in advance, but this will definitely help make some choices about things like mash temp, amount of adjuncts/specialty grains and yeast selection when tweaking recipes.

Greg said during the presentation that he hopes to do more work with this to confirm and expand his initial findings.

9843
Yeast and Fermentation / Re: Great attenuation.....a little too great
« on: October 12, 2012, 09:59:03 AM »
I just read through that presentation. Pretty cool stuff, but a bit confusing at times with just the slides. It would be neat if someone could make up a calculator using his percentages for each of the factors for terminal gravity.

Yeast strain, grist, mash temp and mash time. DrewG, if you have accurate measurements for these four things, we could see how it compares to Doss's presentation.

There's an audio recording there, too, if that would help.

9844
General Homebrew Discussion / Red Hoptober
« on: October 11, 2012, 03:27:28 PM »
I really like the Blue Paddle pils.


Sent from my iPad using Tapatalk HD

9845
Equipment and Software / Re: New Beersmith app for phones & tablets
« on: October 11, 2012, 09:56:21 AM »
Why is that? No Wifi?

I'm asking b/c the cloud makes that recipe sharing access easier since it deals with the sync issues. With all the excitement about the cloud, it seems that software developers may not be interested in much off-line support.

Kai

Yep.  I brew in a detached garage and it's to far from the house to get a wifi connection.  I have the same issue with a lot of other software.  My internet connection is even too slow to stream video to my TV.  There are 2 sides to living in the middle of nowhere!

9846
Yeast and Fermentation / Re: Great attenuation.....a little too great
« on: October 11, 2012, 09:53:35 AM »
Wasn't there a presentation at NHC (i wasn't there but I think Denny mentioned it) that indicated a mash temp of 153 was optimal for attenuation. If you were at 154 you were right on that threshold.

Yep, from Greg Doss of Wyeast.  AHA members can access it here.....

http://www.homebrewersassociation.org/attachments/presentations/pdf/2012/1616-04%20Attenuation%20-%20Gregg%20Doss.pdf

I just experimented with this on a barley wine I brewed this weekend. I don't have a side by side but I have brewed this recipe more or less a couple times and have notes I can compare to about terminal gravity at least. not a lot of variables as the grist is just 25 lb munich.

Have you read through Greg's entire presentation?  There's a lot of valuable info there.

9847
The Pub / Re: Greeting from the Gulf!
« on: October 11, 2012, 09:04:36 AM »
It's gonna get better now that I finally got a contract for Amarillo! I'll definitely send you some Denny since I owe you for hooking me up with Ted as my hop source! :)
Thats where all puterbaugh farms amarillo stock went huh?

Nope, completely different source.

9848
General Homebrew Discussion / Re: Tips for the beginner
« on: October 11, 2012, 09:00:35 AM »
We're using a wet yeast this time for the stout and we'll see how we go. It's still a kit overall (Brewer's Best), partial mash, blah blah blah; but we may do this batch and another before trying an all grain method.

On that front, though, I heard a lot more equipment is used. What sort of stuff would we need for All Grain?

Keep in mind that to use liquid yeast for a beer that strong, you will have to make a starter.  See mrmalty.com for details.  If you don't make a starter, you'll likely be back here asking questions about a stuck fermentation!

I'd be sure you have the basics down before you go all grain, but you should check out my Cheap'n'Easy system at www.dennybrew.com

9849
General Homebrew Discussion / Re: Tips for the beginner
« on: October 11, 2012, 08:58:04 AM »
My only advice is to never lose the attitude that you're "still learning." I know after a few years doing this, I thought my beer was the best and that I knew it all.

Holy crap, was I wrong.

I feel like the more I learn the less I know.

As the great Jethro Gump once said, "The more I know about beer, the more I know I need to know more about beer".

9850
General Homebrew Discussion / Re: Tips for the beginner
« on: October 11, 2012, 08:56:24 AM »
Oh, and avoid the temptation to drink on brew days.  Seems like half the time I brew, someone stops by, we have a couple beers and then things get missed/forgotten/generally F'd up.  Wait until at least the end of the boil to crack one.  Listen to the voice (liver) of experience on this one.

That is sage advice.


+2!  I wait til everything is cleaned up and put away, then I reward myself!

9851
Equipment and Software / Re: New Beersmith app for phones & tablets
« on: October 11, 2012, 08:54:43 AM »
It only gets it's recipes from the cloud...

Which is a deal breaker for me since I don't have internet access when I brew.

9852
Yeast and Fermentation / Re: Wee heavy help!
« on: October 11, 2012, 08:52:05 AM »
Shouldnt a wee heavy be drier? It sounds like a barley wine to me, with the sweetness.

Not by any means!  You really don't want it to go any lower than it already is.

9853
Yeast and Fermentation / Re: Great attenuation.....a little too great
« on: October 11, 2012, 08:49:59 AM »
Wasn't there a presentation at NHC (i wasn't there but I think Denny mentioned it) that indicated a mash temp of 153 was optimal for attenuation. If you were at 154 you were right on that threshold.

Yep, from Greg Doss of Wyeast.  AHA members can access it here.....

http://www.homebrewersassociation.org/attachments/presentations/pdf/2012/1616-04%20Attenuation%20-%20Gregg%20Doss.pdf

9854
The Pub / Re: Greeting from the Gulf!
« on: October 10, 2012, 10:13:14 AM »
It's gonna get better now that I finally got a contract for Amarillo! I'll definitely send you some Denny since I owe you for hooking me up with Ted as my hop source! :)

Really glad that's working out for you!

9855
Kegging and Bottling / Re: Labeling bottles
« on: October 10, 2012, 08:38:44 AM »
I've used the pre-gummed labels and also regular paper.

Rather than a glue stick, you can also use a small amount of milk.  Wet the back of the label with milk, stick it to the bottle.  Dries like glue, doesn't smell rancid.

Both the pre-gummed and the milk-glue will come off when wet.  So, if you put them in a cooler of ice you'll wind up with the same problem of not knowing which is which.

As for ink, I've found that HP ink jet ink will run when wet.  Epson ink jet ink will not.  For this reason, I have not junked my old Epson printer, although the jets do not give great resolution any longer.

Labels I've attached with a glue stick fall right off when run under hot water.

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