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Messages - denny

Pages: 1 ... 655 656 [657] 658 659 ... 956
9841
Ingredients / Re: White Wheat Malt - Mill it?
« on: April 28, 2011, 12:39:44 PM »
Absolutely mill it.

9842
General Homebrew Discussion / Re: Can you get rid of fusels?
« on: April 28, 2011, 12:23:13 PM »
I read a paper by Dr. Bill Pengelly, former head brewer at Deschutes, about how fusels can eventually age out into esters.  So hang on to the beer and hope for the best!

9843
The Pub / Storms in the southeast
« on: April 28, 2011, 12:17:31 PM »
My heart goes out out to everyone killed, injured, or left homeless due to the tornadoes in the southeast.  I'm especially concerned about Keith.  A map on CNN shows a tornado hit Huntsville, where the brewery is.  Let's have some good vibes for all the people in the area and especially our brewing bro.

9844
Yet even the roasted barley vs. chocolate malt argument is a BJCP fabrication.  The 21st century style guideline is so far off of the old 19th century origins of the styles that it ain't even funny.  What about brown malt?  What about a stout supposing to be stronger than porter?  Ugh.  On the inside, I shall not give in to the BJCP and popular beliefs to define whatever ya'll want, it's so arbitrary and historically inaccurate.  Sure, I'll judge to the BJCP 2008 guidelines and beyond, but meanwhile my soul is silently screaming at the silliness of it all.

Dave, I'm drinking beer in the 21st century, not the 19th.  I'm using a 21st century definition.

9845
All Grain Brewing / Re: Forgot mash-out
« on: April 28, 2011, 11:56:50 AM »
Mash, batch sparge, boil.
 
 Ain't got time for the details.


Amen...Except, I double batch sparge.

Then you're wasting time that could be spent on something like drinking!  ;)

9846
(I know that I'm the last homebrewer alive that still uses black malt in my porter).

No, there are 2 of us!  My porters just seemed kinda insipid, so I started experimenting with just a bit of black malt in them.  Turned out to be just what they needed!

9847
All Grain Brewing / Re: Using whole kernel corn
« on: April 28, 2011, 11:15:22 AM »
there is a recipe on tastybrew.com with whole kernel canned corn.  i have been thinking of using frozen corn in similar fashion for a CAP i am planning.

I think I'd be really skeptical of most of the recipes there.
i have been very skeptical so far.  i like to get some ideas and i use the calculator on that site sometimes to get an idea where i am headed. have not looked there in a long time now that i have an iphone with a few apps.  to date i have only brewed my own creations.  even the first kit i had i modified quite a bit.

There are some good recipes there....but even the people on the forum complain about how many are untested or just plain bad.

9848
Nothing on my side of the fence, I have to go to Southern California Homebrewer's Festival!

You have to?  :)  You lucky guy!

I'll be sleeping most of the day on Sat. getting ready for what looks to be a 24 hour work shift on Sun.

9849
All Grain Brewing / Re: Using whole kernel corn
« on: April 28, 2011, 11:02:49 AM »
Does anyone use corn grits? If so, can the quick grits go straight to the mash?
Yes and yes.

9850
All Grain Brewing / Re: Using whole kernel corn
« on: April 28, 2011, 11:02:28 AM »
there is a recipe on tastybrew.com with whole kernel canned corn.  i have been thinking of using frozen corn in similar fashion for a CAP i am planning.

I think I'd be really skeptical of most of the recipes there.

9851
To me, the dividing line is a significant amount of roast barley in a stout and a significant amount of chocolate malt in a porter.

9852
All Grain Brewing / Re: I'm going to do a decoction, damm!t...
« on: April 28, 2011, 10:55:05 AM »
Like infusion amounts for a step mash, I haven't yet found any calculations that are accurate for pull amounts for decoctions in a cooler.  I pull a lot more than Promash recommends just to be on the safe side.

9853
Questions about the forum? / Re: CSS, no list styles?
« on: April 28, 2011, 10:48:26 AM »
If I had any idea WTF you guys were talking about, I'd see what I could do.  We'll juts have to wait til Drew stumbles across this, since he speaks your language!

9854
Beer Recipes / Re: Oktoberfest 2011
« on: April 28, 2011, 08:28:39 AM »
Some of my best lagers were made with 2206.

My all time favorite lager yeast.  Clean, easy to work with.....

9855
I chill mainly covered.   I use an old pizza pan as a cover.   Since the immersion chiller and the return line from the pump are running over the top of the kettle the lid can't sit all the way down and leaves a gap for steam to escape.

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