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seen Mar 17 '12 at 20:16

Feb
15
comment Is clarifying while fermenting a problem?
It tastes ok right now as a beer, just a little sweet (not certain what to call it). May just borrow the bottling gun and force carbonate it to bottle instead of priming it further (don't think that would work anyway because it sounds like the yeast are done already). Thanks.
Feb
14
asked Is clarifying while fermenting a problem?
Feb
14
comment All-grain Rye beer clarifying suggestions needed
Hey Denny, just found a reference to your sparging page at dennybrew. Didn't realize I had been communicating with a brewmeister :-) all this time.
Feb
10
asked All-grain Rye beer clarifying suggestions needed
Dec
30
revised Cherry Chocolate Hard Apple Cider
added 217 characters in body
Nov
1
revised Fast versus Slow Fermentation
edited tags
Nov
1
comment How best to clarify when wheat beer yeast used
Hey Denny, since I don't do many beers, would gelatin effect the taste? I know it doesn't for meads and ciders (I've used gelatin on these with no effect other than reduced cloudiness). I hate to suggest something that I don't know from personal experience to be acceptable.
Nov
1
comment Which sweeteners are good
Sadly, this season wasn't good for cactus pears. They are an unusual fruit that has blood red pulp and are similar to taste to a kiwi. I'm told that they have been used to make something similar to tequila and mesqual.
Nov
1
comment How can tobacco be used in beer?
We routinely cook salmon on cedar planks on the grill here in the NW, so I don't think that you have anything to worry about. But, I'd look for non-cedar boxes (most are basswood, but not that common) to focus on the cigar smell.
Oct
29
answered Which sweeteners are good
Oct
29
comment How can tobacco be used in beer?
I don't read Italian, so can you say where you bought it, hopefully in the US?
Oct
29
answered How can tobacco be used in beer?
Oct
29
revised Home method to measure sugar profile
added 35 characters in body
Oct
29
answered Home method to measure sugar profile
Oct
29
comment Should I upgrade my thermometer or just re-calibrate it?
The best way is to get some dry ice and cool it until all of the alcohol is in the bulb. We only heated them when we didn't have some dry ice or liquid nitrogen around. The trick is to stop cooling just as the alcohol goes into the bulb.
Oct
28
answered What Can I use to replace 0.2 pounds of Extract in a Recipe?
Oct
28
comment Should I upgrade my thermometer or just re-calibrate it?
We just heat them until the alcohol forms a continuous line from bulb to top, to remove "bubbles". But you want to heat them slowly, as pj warns.
Oct
27
comment Is it necessary to heat honey when using it in cider?
Pasteurization is done in commercial honey to remove small crystals that will accelerate the solidification of the honey if not removed. Crystallized honey is more likely to spoil (ferment). Unless Dale is getting his honey from a farmer's market, it has most likely been pasteurized, but not to remove yeast and bacteria, though most (except the Clostridium botulinum spores) are killed during the process. see forums.gardenweb.com/forums/load/bees/msg052259046537.html for example.
Oct
27
comment Is it necessary to heat honey when using it in cider?
This is what I do with both honey and sorghum when adjusting the OG.
Oct
27
answered What exactly should I measure while brewing?