22,194 reputation
11840
bio website dennybrew.com
location Eugene, OR
age 62
visits member for 3 years, 8 months
seen 16 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.


Mar
3
answered How can I raise my mash pH with something other than chalk or baking soda?
Mar
2
awarded  Necromancer
Feb
24
comment Fermentation Process
This is so true! Let the beer make the schedule, not the calendar!
Feb
23
awarded  Nice Answer
Feb
22
comment Diacetyl Rest on Cream Ale
Well, that's different, then!
Feb
22
answered Diacetyl Rest on Cream Ale
Feb
22
reviewed Reject suggested edit on Adding Vanilla Extract?
Feb
20
comment What cleaners can I use for Kegs?
did you mean "UNlike sodium percarbonate"?
Feb
19
answered Whirfloc shelf life and use
Feb
17
comment Grinding malted rye and rye flakes for all-grain
I've tried using flaked grains both ways and found absolutely no benefit to crushing them, so I no longer bother.
Feb
11
answered mead - is shaking the bottle necessary
Feb
10
comment All-grain Rye beer clarifying suggestions needed
How do you get flour in your wort?
Feb
10
answered Is oxidation of yeast starters a concern?
Feb
9
answered What variety of hops grows well in the south eastern US?
Feb
7
answered Why re-pitch light to dark?
Feb
7
answered What happens when you push a yeast near its alcohol tolerance?
Feb
6
comment Flaked Maize Mini/Partial Mash
These days 2 row malt has about equal diastatic power to 6 row. Unless you want 6 row specifically for its "grainy" flavor, 2 row will work fine.
Feb
4
comment Sparge volume for batch sparging a partial mash
Increase your mash ratio to 1.75 qt./lb. It will improve your efficiency a bit and you won't have to sparge as much.
Jan
31
comment Batch carbonation vs bottle carbonation
Try splitting a batch and priming 1/2 with corn sugar and 1/2 with cane. Be sure to use 5% more cane. Wait 4-6 weeks, then do a blind triangle tasting. If you can tell which is which at that point, I'll buy ya a beer!
Jan
29
comment Extract brew, sanitizing hop strainer and tap? First brew day!
Keep in mind that fermentation is exothermic...it can add as much as 10F to your fermentation temp. I like to keep esters minimized generally, so I pitch below the intended fermentation temp. For me, that's in the 62-65F range. For yeasts like WY 1728 or WY1007 I try to pitch around 55F.