23,482 reputation
12044
bio website dennybrew.com
location Eugene, OR
age 62
visits member for 4 years
seen 13 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.


Jun
22
comment Over attenuated all grain beers
Get a certified calibrated thermometer like this to test your brewing thermometer. Do not use the calibration thermometer for brewing. amazon.com/gp/product/B00551O8V6/ref=oh_details_o00_s00_i01
Jun
21
answered Over attenuated all grain beers
Jun
17
comment How to cope with stale/chewy grain?
Yeah, I buy in bulk and store in a humid basement, too. How do you store the grains? I've found that unopened bags keep for years. I put opened bags in Rubbermaid plastic storage bins. That works really well.
Jun
17
comment How to cope with stale/chewy grain?
I've used a lot of old grain, too, but it wasn't as far gone as the OP described. Old is fine, but if it tastes stale and is chewy, it's not just old...it's bad. The idea to use it for starters is a good one, though.
Jun
17
answered How to cope with stale/chewy grain?
Jun
13
comment When to remove hops and other bittering/aroma agents?
Nope, no problems.
Jun
13
answered When to remove hops and other bittering/aroma agents?
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.