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Messages - bluesman

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8176
The Pub / Re: Who is a famous person that you've had a beer with?
« on: November 25, 2009, 07:45:23 PM »
OOH!  OOH!  I thought of a couple!  I've had beers with Fred and Drew!  :)

Excellent!

8177
The Pub / Re: Happy Thanksgiving
« on: November 25, 2009, 07:44:09 PM »
happy turkey day to all,

and to all the turkeys. . .

LMAO... 8)









sorry  :(

Fred



8178
Beer Recipes / Re: Denny's yeast in a Cream Ale?
« on: November 25, 2009, 07:43:13 PM »
Man, I should keep a text file of this somewhere!

Many years ago, I purchased a yeast ranching kit from Brewtek.  To go with, I bought some slants of yeast.  One of them was called something like CA Brewpub yeast and labeled CL-50.  I had just started developing test batches of my Rye IPA recipe and found that the CL-50 gave it a great mouthfeel while still having fermentation characteristics clean enough to let the other ingredients show through.  I started talking it up online (usenet in those days!) and as the popularity of the Rye IPA recipe grew, more and more people wanted to try the yeast.  The fact that you had to culture it from slants daunted a lot of people, though.  Brewtek went out of business and sold their strains to another company, and that company to another company.  Meanwhile, about 5 years ago, I started talking to Dave Logsdon of Wyeast about releasing it.  He was hesitant to do so when another company was still selling it.  Finally, that other company stopped selling it.  I had fresh samples in our club yeast bank, so when Wyeast called about it we gave them a sample directly from the club bank.  They cleaned it up and put it out as a VSS.  It was so popular that they brought it out again as a VSS.  It was so popular the 2nd time around that now it's gonna be a full time strain starting in about Feb.  They consulted me for a name for it and I gave them a lot of possibilities, NONE of which included my name!  I was pushing for Noti Ale Yeast, but they decided it was gonna be Denny's Favorite.  I gotta tell ya, that as a homebrewer, it's pretty damn cool to have a yeast named after you!  I'm honored....

Awesome story...I'd be honored too. I've used it on your Rye IPA a few times..really good.

8179
Yeast and Fermentation / Re: Oxygen; too much, or not enough
« on: November 25, 2009, 07:34:08 PM »
Cool!  You may never go back to the bottle, if ya know what I mean!  ;)

+1

I use the same thing...high speed for 30 seconds. Really foams up the wort.

8180
The Pub / Re: Who is a famous person that you've had a beer with?
« on: November 25, 2009, 07:29:53 PM »
Had a beer backstage with the legendary Buddy Guy once... at a gig where my band opened up for him.

8181
The Pub / Re: The Martini Thread
« on: November 25, 2009, 07:26:20 PM »
All of this martini talk is making me very thirsty right about now. ;D

8182
Beer Recipes / Re: Denny's yeast in a Cream Ale?
« on: November 25, 2009, 07:06:37 PM »
Denny - I know you've been asked this many times but how did you get...or where is the origin of this yeast strain?

8183
Good luck!  Once ya do it, you'll be amazed at how easy it is.

+1

and how great your beer will be too.

8184
The Pub / Re: Happy Thanksgiving
« on: November 25, 2009, 06:59:24 PM »
Same to you now...


8185
All Things Food / Re: Thanksgiving recipes -- let's see 'em!
« on: November 25, 2009, 06:57:01 PM »
Ok folks...


8186
Yeast and Fermentation / Re: Yeast and Zip Lock baggies
« on: November 25, 2009, 06:29:07 PM »
I always prefer to take the yeast right out of the fridge and pitch when it's still cold.  I've seen enough evidence that it's a better way to do it that I'm convinced.....not to mention that I've had great success doing that.

What temp is the yeast at when you pitch?

8187
All Things Food / Re: Change of plans: Turkey SMOKING Tips
« on: November 25, 2009, 06:24:12 PM »
Cool. That is what I will do. I have a 9.5 lb turkey. Thinking about smoking it for 8 hours and then ramping the temp up to 400 in the oven to crisp the skin. Think that will be ok?

Just keep monitoring the temp every 1-2 hrs as it smokes. You might be surprised as it may be finished on the smoker before 8 hrs.

8188
I am racking two buckets of Denny's VBIP to the secondary for the vanilla addition. I hope to brew my Bock next weekend.

8189
All Things Food / Re: Change of plans: Turkey SMOKING Tips
« on: November 25, 2009, 12:31:55 PM »
Start and smoke the bird for a couple of hours then oven.  If you wish finish the bird in the smoker.  Most of the smoke flavor occurs early in the process.  Long and slow is always a great tenderizer.

Fred

+1

2-3 hrs on the smoker...then into the oven until the internal temp reaches 170F.


8190
Yeast and Fermentation / Re: How Not To Make a Starter
« on: November 25, 2009, 12:10:51 PM »
You get lucky sometimes.  8)

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