24,095 reputation
12044
bio website dennybrew.com
location Eugene, OR
age 62
visits member for 4 years, 2 months
seen 51 mins ago

I have been a homebrewer for over 15 years and 440 batches. I'm a BJCP National judge and a member of the Governing Committee of the American Homebrewers Assoc.


Jan
28
comment Rubber bung keeps getting out
I guess it's the 40 years I spent in the rock'n'roll biz. Duct tape is the answer to everything!
Jan
26
answered Rubber bung keeps getting out
Jan
24
comment Water mineral additions, losses to mash, and evaporation in the kettle
200ppm for Ca is insane. 50 is plenty for ales and even less for lagers. Martin Brungard, the technical editor of that book, has spoken about how the only real purpose of Ca is to aid flocculation. In ales, it doesn't take much. And since lagers are, well, lagered, that gets you the clearing and you can get by with even less Ca.
Jan
24
comment Making powdered wine with starch? Possible?
I'm voting to close this question as off-topic because it's about winemaking, not brewing.
Jan
22
comment What might be causing a chlorine taste?
Even if the water had picked something up it gets boiled for at least an hour so that wouldn't be a problem.
Jan
20
comment Smack Pack and Pitching Time
Yeah, straight from Greg Doss at Wyeast.
Jan
17
answered Fermentation - Lost cause?
Jan
16
answered Aroma hops: to bag or not?
Jan
15
comment Force carbonation through beverage out line
I dunno. I have pretty good results using the "rock'n'roll" method.
Jan
15
comment Force carbonation through beverage out line
I've tested the method many times and agree that it makes no difference.
Jan
6
comment How does the fermentation schedule look when adding flavor elements?
We'll see soon. Next week, I'm going to begin an evaluation of the effects of various sugars in a standard wort.
Jan
5
comment How does the fermentation schedule look when adding flavor elements?
I haven't found that priming with honey produces any noticeable effects at all. I did a blind tasting comparing various priming agents, including honey, table sugar and force carbing. In a blind tasting, no one could tell one from another nor had a preference for any of them.
Jan
4
answered Should the Munich Water Profile be used for Bavarian Hefeweizens?
Dec
29
answered How does the fermentation schedule look when adding flavor elements?
Dec
29
comment How does the fermentation schedule look when adding flavor elements?
It' also covered extensively in my book "Experimental Homebrewing".
Dec
23
answered Did One Step kill my batch?
Dec
21
comment Mash & Sparge Calculation
As long as you figure boil off in %, you will never be able to accurately predict it. You won't boil off twice as much when you double your batch size. Use gal./hr.
Dec
18
answered Mash & Sparge Calculation
Dec
17
answered Left bottles in car overnight - am I screwed?
Dec
16
comment Saison fermentation stuck around 1.035
We talk about 3724 in our book "Experimental Homebrewing". My co author, Drew Beechum, is pretty much the master of saison and has used 3724 a lot. Besides the temp increase, the other thing to note is that yeast hates any back pressure at all, as noted above. Drew recommends using an open fermentation with it.