Denny Conn

15,934 reputation

1332

bio	website	dennybrew.com
	location	Eugene, OR
	age	61
visits	member for	2 years, 6 months
	seen	1 min ago
stats	profile views	237

I have been a homebrewer for over 14 years and 400+ batches. I'm a BJCP National judge and a member of the Governing Committee of the American Homebrewers Assoc.

	15,934 reputation	bio	website	dennybrew.com	visits	member for	2 years, 6 months
1332 badges		location	Eugene, OR		seen	1 min ago

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Jan 22	comment	What is the basic reason for step mashing? The red area labeled "Mash Target" is the overlap.
Jan 22	answered	Does anybody else skim the protein off the top of their boil?
Jan 22	comment	Are Sparge Arms Necessary I'd point out that just because the pro brewing community does or doesn't do something isn't necessarily a reason for homebrewers to do it or not. we have very different goals and brew on a very different scale with different equipment. You can effectively fly sparge by simply laying a piece of tubing for your sparge water on top of your grain bed. It wouldn't work for commercial brewers, but it works great for homebrewers.
Jan 21	comment	Should a starter be hopped? Permit me to say with tongue in cheek that if you can't make a starter without having it get infected, perhaps you should consider taking up knitting as a hobby....
Jan 21	answered	Should steeping grains be crushed differently than mashing grains?
Jan 21	answered	Do you use a default/standard base malt? What are the advantages?
Jan 21	awarded	Enlightened
Jan 21	awarded	Nice Answer
Jan 20	answered	Will a carboy's narrow opening hinder or prevent successful wild fermentation?
Jan 20	answered	How does ambient/room temperature compare to fermentation temperature?
Jan 20	comment	should i keep my carboy at current fermentation temp after moving from 75F+ to 68F? There's no problem at all with leaving your beer in primary for 3-4 weeks. Autolysis does npot set in as quickly as had been previously thought. In fact, one of the worst things you can do is xfer your beer too early. In most brews, there is no need at all for a secondary fermenter. You can go 3-4 weeks in primary, then bottle or keg.
Jan 20	answered	should i keep my carboy at current fermentation temp after moving from 75F+ to 68F?
Jan 19	comment	List of free online brewing books and guides Keep in mind that only the 1st edition of HTB is available online. In print, it's up to the 3rd edition, which is much improved and expanded over what's available online.
Jan 19	answered	How can I achieve smokey flavours?
Jan 19	comment	How to get an oily mouth feel I have alwyas found flaked barley or oats to give a thinner mouthfeel. Try a blind side by side comparison to see for yourself.
Jan 18	answered	How to get an oily mouth feel
Jan 17	answered	What is the basic reason for step mashing?
Jan 15	answered	No bubbles in the airlock - should I still bottle the brew?
Jan 14	comment	What is the best beer to make for a spouse who prefers sauvignon blanc? I don't really think you have to "aim" for anything. A good tripel has a flavor profile that sav. drinkers will likely feel right at home with. 80% pils malt, 20% cane sugar, hop to about 28 IBU, WY3787 yeast. Ferment in the mid 60s for a couple weeks, then raise it into the 70s to finish.
Jan 14	revised	What software do most brewers use? added 19 characters in body