21,099 reputation
11840
bio website dennybrew.com
location Eugene, OR
age 62
visits member for 3 years, 5 months
seen 9 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.


Apr
5
answered Advice on my second batch
Apr
5
answered Does temperature rise time between mash steps matter?
Apr
3
answered What is it about this receipe that makes it an IPA? Or more generally, what makes an IPA?
Apr
3
comment Losing liquid during brewing
Yeah, I think you are. If you leave the beer in primary for 3-4 weeks, it will be as clear as if you rack to secondary. At least that's what happens for am and many others. And by racking you actually increase the contact with O2, as well as increase the chance of contamination. No matter how careful you are, you're taking additional risks for no perceptible benefit.
Apr
2
answered Gravity reading much lower than exected: why?
Apr
1
comment Cleaning Inside of Racking Cane
FWIW, I've used the same plastic racking cane for 15 years and over 400 batches. It gets soaked in how Oxiclean solution every time and has never had any problems. The Autosiphon may be different. I don't use one so I don't knpow.
Mar
29
answered Saison fermentation. White residue and thin film. Infected?
Mar
29
answered Losing liquid during brewing
Mar
27
comment Will Bacterial Iron affect my beer?
Ryan, get your water tested by wardlab.com. I'm on a well, too, and I've been using Ward for years. Fast, accurate inexpensive. Get test W-6 which is about $16.50.
Mar
27
comment Will Bacterial Iron affect my beer?
Assuming you have an ion exchange water softener that uses sodium, you don't want to use that water for brewing.
Mar
26
comment Could someone provide info. about brewing salts?
For more info on this subject, see the series of articles by Martin Brungard that's been running in Zymurgy magazine for the last 6 months. It's fascinating to see that the water from classic beer cities, like Burton on Trent, isn't necessarily the water the breweries use.
Mar
26
answered Could someone provide info. about brewing salts?
Mar
26
comment Can Malt extract or Wort be inverted?
That's the argument, but the reality is that it doesn't matter.
Mar
25
comment Does Dry Hopping create a white film with bubbles?
It's so unlikely that the dry hops caused the infection that I think you should consider other causes. Not only do hops have antibacterial properties, but the technique has been used for centuries. If it caused problems that would not be the case. I myself have dry hopped at least a couple hundred batches of homebrew and I've never gotten an infection that could be traced to the hops.
Mar
25
comment How do I make grape wine at 60%ABV, that tastes good?
I agree with most of the answer, but baking yeast and beer yeast are genetically the same.
Mar
25
answered Can Malt extract or Wort be inverted?
Mar
25
comment Can Malt extract or Wort be inverted?
If you;re referring to the rock candi sugar, no, that's not how it's made. Invert sugar remains a liquid.
Mar
23
answered Is this cider production method flawed?
Mar
23
comment Is this cider production method flawed?
If you heat it you risk setting the pectin and making apple jelly. I have made many batches of coder and never pasteurized. I have had no problems because of it.
Mar
22
answered Economics behind homebrewing?