23,306 reputation
11843
bio website dennybrew.com
location Eugene, OR
age 62
visits member for 3 years, 11 months
seen 17 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
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
Jun
2
revised What's the difference between casking and kegging?
fixed typo
Jun
1
comment How can I clear-up a cloudy cider?
Start hazy, 99% clear by the end of primary.
May
31
answered How can I clear-up a cloudy cider?
May
30
answered What's the difference between casking and kegging?
May
29
comment What will be the effect of allowing fermentation temperature to drop on a nearly finished fermentation?
Thanks, Dale. I rhink the beer is done, so dropping the temp shouldn't be a problem.
May
27
answered What will be the effect of allowing fermentation temperature to drop on a nearly finished fermentation?
May
25
comment Techniques for making Belgian Candy Sugar
If you invert sugar, it remains a liquid (syrup) after inversion. That means that candi rock sugar is not inverted.
May
25
comment What will happen if the main fermentable in a beer was mostly table sugar?
As well as yeast used and fermentation temp?
May
25
comment What is the purpose in adding unmalted wheat to a beer?
Wheat gelatinizes at mash temps (around 145F IIRC ) so a cereal mash isn't needed.