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Messages - denny

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Ingredients / Re: What is candi sugar?
« on: July 04, 2011, 09:04:21 AM »
Actually, I don't believe the candi rock sugar is inverted.  It's simply lumps of (usually) beet sugar.  IMO, it adds no more flavor than table sugar, even the dark rocks.  The candi syrup is a different story, though.

3787 seems like a strange choice for a wit.  At any rate, it and T-58 are nothing alike.

Beer Recipes / Re: Gennesee My Butt!
« on: July 03, 2011, 08:44:43 AM »
You won't regret it, Ron.  It's a killer recipe.

Yeah, that's a pretty good yeast for a wit.

All Grain Brewing / Re: First All Grain Batch
« on: July 02, 2011, 10:56:55 AM »
Keep in mind that Kai did an experiment where sparging with room temp water got him the same efficiency as sparging with hot water. Based on that and my own experience, I have to question how much the viscosity is reduced and how much difference it makes if it is.

Equipment and Software / Re: tube screen and "ice cube" ice chest LT
« on: July 02, 2011, 10:55:21 AM »
I think Denny said he doesn't see any advantage to a longer braid in batch sparging.

That's been my experience and a lot of people have told me they've discovered the same thing.

All Grain Brewing / Re: First All Grain Batch
« on: July 02, 2011, 08:25:06 AM »
Makes sense.  So is the higher temperature for a mash out or something?

Sparging at a higher temp has more chance of getting the grain bed up to 168, which could kinda be considered a mashout temp.  In reality, that doesn't actually happen, though.  I've found the main benefit from the higher temp is that it encourages a more complete conversion, kinda giving you an alpha rest step in the mash.

The Pub / For Your Saturday Entertainment
« on: July 02, 2011, 08:22:10 AM »
I just heard a story about Ernie Kovacks on the radio and had to hear this...

The Pub / Re: Monster-in-law
« on: July 02, 2011, 08:19:55 AM »
It may have needed to be said (and I'm still not sure of that), but it definitely didn't need to be said like that.  Like Carl said, "Rudeness is not cool".

Yeast and Fermentation / Re: Such a thing as over-pitching?
« on: July 01, 2011, 02:20:47 PM »
not tohijack the thread but whats a yeast cake?

The yeast in the bottom of a fermenter after you rack the beer off. 

Kegging and Bottling / Re: Bright Tank
« on: July 01, 2011, 02:09:29 PM »
I am tending to agree as well. Bring a second keg and some gelatin for extra insurance.

Beer jello shots...  hmmmm....  I like the way you think Ron!
It must be due to your proximity to Dogfish Head's brewery  ;D

They're great for parties but hard to get out of the keg.  ;D

Use a spoon!  ;)

Yeast and Fermentation / Re: Wyeast 1728 Scottish Ale
« on: July 01, 2011, 10:53:06 AM »
Wouldn't it have something to do with the malting process?  Back 200 years ago, they would have used peat to fire the furnaces and kiln the grain.  All of the malt would have been slightly, but unintentionally, peat smoky, right?

I'm not sure that's something that could be proven.  At least, I've never seen any solid evidence of it.

Extract/Partial Mash Brewing / Re: Beer Clarity.....
« on: July 01, 2011, 09:32:48 AM »
I'd stick with sugar for priming.  There's no advantage to use DME and sugar is a lot more reliable.

The cloudiness could come from several things.  You could have left it in the primary for a longer time and it would have cleared more.  The dry hops could be making it cloudy.  Wait until the beer is carbonated, then put some bottles in the fridge for a week or 2.  That should clear them up.

All Grain Brewing / Re: Denny Conn's BVIP (pic)+(more pics added)
« on: July 01, 2011, 07:53:57 AM »
Thanks Denny!  If I decide to add oak, do you think I should I back off the vanilla? I'm looking for exactly what you're describing--a background flavor, not a vanilla-flavored beer. 

Just a guess, but no, I wouldn't back off on the vanilla.

Ingredients / Re: Maris Otter in a Belgian Dark Strong
« on: July 01, 2011, 07:46:48 AM »
Sorry should have put in there that I plan to use two pounds of candi sugar. I've used table sugar successfully as well, but I agree, the dark candi sugar does bring a nice raisiny contribution.

Do you mean candi syrup rather than sugar?

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