24,739 reputation
12145
bio website dennybrew.com
location Eugene, OR
age 63
visits member for 4 years, 4 months
seen 12 hours 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.


Sep
5
comment handling shrinkage from crash cooling
It's called "Pragmatic Brewing"! :)
Sep
5
answered handling shrinkage from crash cooling
Sep
5
comment Are there sulfites in homebrew?
Water may contain sulfates, but I'm pretty sure there are no sulfites. Likewise, I'm not aware of any sulfites in malted grains.
Sep
4
comment Possible failed ferment: re-boil or campden + re-pitch?
You have done enough brewing that I can give you my favorite piece of advice....deal with it! :) You know how things work and your ideas were good. All you need to do is apply your knowledge and experience to the situation and make your best guess. That's what any of us who advise you are doing!
Sep
4
answered Possible failed ferment: re-boil or campden + re-pitch?
Aug
29
answered Is my batch contaminated / infected?
Aug
28
comment Advice for IPA recipe (with dry mouthfeel)
You want to replace 10% of the fermentables with an adjunct. At 75% efficiency, you get about 25 gravity points from a lb. of grain. Sugar (for instance) gives you about 45 gravity points per lb. So you'd replace 1 lb. of grain with about 1/2 lb. of sugar. Corn and rice give you about 40 points per lb. For rice, I like to use Minute Rice. The starches in it are already gelatinized so it can go right into the mash. If you use regular rice, you need to boil it before it goes into the mash.
Aug
28
comment Advice for IPA recipe (with dry mouthfeel)
Given the info in your edit, the first thing I'd do is check my thermometer to be sure it's accurate. If it reads low, you could be mashing at a higher temp. A 90 min. mash will also help to be sure you convert as much of the mash as possible. 1.070 is on the edge of using only pack of yeast, so you might try 2 the next time.
Aug
28
comment Advice for IPA recipe (with dry mouthfeel)
OK, 05 is about as attenuative as it gets. In addition attenuation is based more on wort fermentability than yeast strain used. The same yeast can get anywhere from 70%-90% attenuation depending on the wort. Given that, I recommend replacing 10% (as a start) of the malt with rice, corn, or sugar. That's given as a % of fermentables, not weight.
Aug
28
answered Advice for IPA recipe (with dry mouthfeel)
Aug
27
comment Transporting Pressurized CornyKegs
Yeah, I think it will to some extent, but it''s dissolve again when you chill it. I've gone from cold to warm to cold many times and it's never been a problem. You'll be fine.
Aug
27
comment Transporting Pressurized CornyKegs
No CO2 can come out of a sealed keg. If you chill it, CO2 will migrate from the headspace into the beer more quickly than it would at room temp, but you want the CO2 in the beer anyway!
Aug
27
answered Transporting Pressurized CornyKegs
Aug
26
answered Troubleshooting a stuck fermentation with Ringwood Ale
Aug
25
comment Why is a quiet environment recommended?
I'd also want to know exactly what is meant by "warm". You certainly don't want it too warm.
Aug
24
answered Is it possible or easy to nitrogenate home brewed beer?
Aug
24
comment When to conduct diacetyl rest?
It's not the high temps themselves clean up diacetyl. The higher temps make the yeast more active and the yeast cleans it up.
Aug
23
revised When to conduct diacetyl rest?
added 331 characters in body; added 2 characters in body
Aug
23
answered When to conduct diacetyl rest?
Aug
23
comment Plastic or Glass
I started with carboys and switched to plastic buckets after about 4-5 years. I consider them to be so much better to use than carboys that I've never even thought about going back. Unbreakable, easier to clean due to the larger opening, easier to store since you can stack them. I clean them by wiping with a damp sponge, so no chance of scratching, then soaking with PBW or Oxiclean. No difference in beer quality either way.