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Messages - denny

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9886
The Pub / Re: What's the Weather Like Where You Are?
« on: July 27, 2011, 08:48:57 AM »
F the mortgage. I'm moving to the PNW where occasionally one sees some precipitation from time to time. ???



Lemme know when to expect you!  ;)

9887
Common guys.
You are buying a lifestyle  8)
There might be even a fan club with yearly subscription when you purchase it.


9888
Ingredients / Re: Coriander question
« on: July 26, 2011, 08:11:21 PM »
Really none? Hmm, i always thought tripels had coriander in them. Maybe i will do a wit then :)

It's not like it's never done, but not usually...

http://www.bjcp.org/2008styles/style18.php#1c

9889
Ingredients / Re: Coriander question
« on: July 26, 2011, 07:18:55 PM »
Unless you're talking about tripel karmeliet  ;) 

Ya know, as much as I enjoy and appreciate that beer, I guess I kinda consider it an outlier.  When I think of tripel, I think of Westmalle.  Call me narrrow minded....

9890
All Grain Brewing / Re: Why has my efficiency gone to crap?
« on: July 26, 2011, 07:16:17 PM »
I was getting better efficiency with OIO brand malt and I did switch to Canada Malting 2-row for the last several batches. Today was pilsner malt. I mill my own but I'm considering tightening the gap and seeing if that helps.  I got good efficiency with the OIO and Munton Maris Otter malts and I'm gonna go back to the OIO when the Can. Malt is gone.  Just surprised at how it has dropped.


I bought a couple bags of Gambrinus once and had terrible efficiency from it.  It varies from lot to lot and maltster to maltster.  Usually not by much, but occasionally it can be more than you'd think.

9891
Beer Recipes / Re: Y'allternative Oatwine
« on: July 26, 2011, 02:55:36 PM »
A "smoked" oatwine at that, you crazy man!

9892
All Grain Brewing / Re: Why has my efficiency gone to crap?
« on: July 26, 2011, 02:52:55 PM »
Is it a different bag of malt than you've used before?

9893
Ingredients / Re: Coriander question
« on: July 26, 2011, 02:49:47 PM »
So, i am growing my own fresh coriander in the back yard so i can make a nice tripel. What is a good amount of the seed to use in a 5 gallon batch? Also, do you crush them or leave them whole? Do you add to the boil, and if so how long?

I am excited too: This will be my second AG attempt. This recipe, which has changed a bunch, was the first beer i ever brewed (it was horrible, got infected). That was four years ago and now i know a lot more about what i am doing.

The correct amount of coriander for a tripel is none.  It can work well in several styles, but if you want to make a real tripel, leave it out.

9894
Events / Re: Gordon Strong at Northern Brewer MKE!
« on: July 26, 2011, 01:49:53 PM »
Jake, the Gordon caricature has too much hair!  ;)

9895
General Homebrew Discussion / Re: this forum is awesome
« on: July 26, 2011, 09:56:23 AM »
I agree that this forum has a lot going for it but I would like to see 1 change. On several occasions I've seen a civil discussion going on only to have one person come in and say something off the cuff and then say "and lock". I feel that the comment should be deleted and that person put on a temporary suspension for disrupting a thread that others are enjoying. Obviously, their only intent was to get the thread locked and many times they get their way. Just doesn't seem fair to me.

However, on a high note, keep up the good work!  :)

Thanks for your thoughts.  The mods will take that into consideration in the future.

9896
All Grain Brewing / Re: Saving the Planet, Going Domestic
« on: July 26, 2011, 08:44:52 AM »
Where do you get your info about continental malts?

That's the tricky bit...I can't recall where I read it!  Consider it a possibly fact based rumor at this point .  I'll try to verify, but feel free to check into it yourself and please post any info you might find.

ETA:  I just checked Weyermann's website for an example.  While it looks like their "regular" malts may not be organic, they also say they can produce any malt organically upon request.  They also appear to make all their base malt in organic versions already.  Info can be found at http://www.weyermann.de/downloads/usa/Weyermann_Product_Information_USA_12_2010.pdf .

9897
General Homebrew Discussion / Re: this forum is awesome
« on: July 26, 2011, 08:39:43 AM »
There are members of this forum that I adamantly disagree with on some subjects.  However, I consider them to be good friends and feel lucky to have them as such.  Lucky thing.  If the only flavor was American Light Lager things would be way boring.  Sometimes taking the high road means biting your tongue and keeping your fingers off of the Post button.  That happens a lot here.


I'm really happy that this is how this forum is seen.  Since it's inception in my mind 5 years ago, that's exactly the way I wanted things to work out.  Let's all toast the AHA for providing us with this place, and toast each other for making it a great community.

9898
Yeast and Fermentation / Re: Stir plate vortex
« on: July 26, 2011, 08:29:51 AM »
I don't even bother sanitizing the foil.  I've found foil, plastic wrap, and paper towels to be sanitary right off the roll.

9899
The Pub / Re: what not to name your brewery
« on: July 25, 2011, 06:46:18 PM »
I dunno, Dave. Dark bars are easier for me to get laid in.

I can SO relate to that.

9900
All Grain Brewing / Re: Saving the Planet, Going Domestic
« on: July 25, 2011, 06:44:20 PM »
Why not take it one step further and go organic? I have been using continental malts but maybe this will encourage me to stick closer to home, I just found a guy in Reno that malts barley grown in colorado and it's all organic so hey maybe we are good to go. Might have to make my own specialty malts though.

AFAIK, most continental malts are organic.

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