23,422 reputation
11843
bio website dennybrew.com
location Eugene, OR
age 62
visits member for 3 years, 11 months
seen 1 hour 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.


Jun
11
comment Why does the temperature of bottle conditioning determine the amount of priming sugar?
Graham, that's what I do. It's not 100% effective, but I find it easier than trying to figure out how much dissolved CO2 is in the beer. Yeah, I know, I'm lazy....
Jun
10
revised Why does the temperature of bottle conditioning determine the amount of priming sugar?
added 1 characters in body
Jun
10
comment Measuring yeast activity by collecting CO2
Plus, I don't see how this is easier than just taking a gravity reading!
Jun
10
answered Why does the temperature of bottle conditioning determine the amount of priming sugar?
Jun
9
comment Will using Winemaker's Acid Blend to adjust mash pH have a flavor impact on beer?
In that case, I can't imagine it will have a flavor impact.
Jun
9
answered Will using Winemaker's Acid Blend to adjust mash pH have a flavor impact on beer?
Jun
8
awarded  Nice Answer
Jun
7
comment How much yeast do i need for 1bbl batches?
Use fewer vials and make a bigger starter. You can adjust the calculator o reflect the number of vials you want to use.
Jun
6
answered How much yeast do i need for 1bbl batches?
Jun
6
comment How do I make a Yeast Starter?
Unless you pressure can it, you are at risk of botulism.
Jun
6
comment How do I make a Yeast Starter?
continuing... There will not be enough food for the yeast to rebuild their nutrients at the end of fermentation and it will leave them in a weakened state, the opposite of what you want. Shoot for a minimum size of 1 qt. at a gravity no higher than 1.035. See mrmalty.com for more details.
Jun
6
comment How do I make a Yeast Starter?
I had to downvote for a couple reasons....first, there is no need to let the yeast warm up before pitching it into a starter. In fact, taking it out of the fridge several days in advance will reduce its viability. Second, there is no need to ferment the starter at the same temp you intend to ferment the beer. You're growing yeast, no making beer, and yeast grow better at warmer temps, whether it's an ale of lager yeast. 75-80F is a good temp, no matter the beer style. A pint starter is far too small.
Jun
5
comment Where to get fresh hops?
They're selling them now? The harvest is late summer/early fall so any "fresh" hops they sell now have been around for 9 months. You might want to wait til Sept.
Jun
5
answered Where to get fresh hops?
Jun
5
comment Can carbonate reducing solution lead to off flavours?
My personal experience with 5.2 is that it did not work for me and left off flavors in the beer due to the amount of sodium in it. If you use it, be sure to actually check your pH to be sure it's working. In addition, be aware of the beer flavor. If you use lactic acid or other water salts, you can download the free program Bru'nwater (sites.google.com/site/brunwater) to help you calculate what and how much to use.
Jun
5
answered Can carbonate reducing solution lead to off flavours?
Jun
3
comment What amount of taste customization can I do with pre-prepared wort (from a kit)?
I leave the dry hops in the fermenter for 1-2 weeks. Some people have reported a "grassiness" from leaving them in that long, but I've dry hopped a couple hundred batches and never found that to be be true. Put the hops in your secondary and rack the beer on top of them.
Jun
2
comment Lagering in plastic carboy vs glass
Well, there ya go!
Jun
2
answered What amount of taste customization can I do with pre-prepared wort (from a kit)?
Jun
2
answered Lagering in plastic carboy vs glass