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| bio | website | dennybrew.com |
|---|---|---|
| location | Eugene, OR | |
| age | 61 | |
| visits | member for | 2 years, 7 months |
| seen | 13 hours ago | |
| stats | profile views | 239 |
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.
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Jan 21 |
answered | Should steeping grains be crushed differently than mashing grains? |
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Jan 21 |
answered | Do you use a default/standard base malt? What are the advantages? |
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Jan 21 |
awarded | Enlightened |
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Jan 21 |
awarded | Nice Answer |
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Jan 20 |
answered | Will a carboy's narrow opening hinder or prevent successful wild fermentation? |
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Jan 20 |
answered | How does ambient/room temperature compare to fermentation temperature? |
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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. |
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Jan 20 |
answered | should i keep my carboy at current fermentation temp after moving from 75F+ to 68F? |
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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. |
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Jan 19 |
answered | How can I achieve smokey flavours? |
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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. |
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Jan 18 |
answered | How to get an oily mouth feel |
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Jan 17 |
answered | What is the basic reason for step mashing? |
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Jan 15 |
answered | No bubbles in the airlock - should I still bottle the brew? |
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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. |
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Jan 14 |
revised |
What software do most brewers use? added 19 characters in body |
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Jan 14 |
answered | Carbonation Drops vs. Sugar? |
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Jan 13 |
answered | What software do most brewers use? |
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Jan 10 |
answered | Why do all my beers taste better after having aged for a couple months? |
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Jan 10 |
answered | Munich LME recipe conversion? |
