Denny Conn

15,944 reputation

1332

bio	website	dennybrew.com
	location	Eugene, OR
	age	61
visits	member for	2 years, 6 months
	seen	6 hours ago
stats	profile views	237

I have been a homebrewer for over 14 years and 400+ batches. I'm a BJCP National judge and a member of the Governing Committee of the American Homebrewers Assoc.

	15,944 reputation	bio	website	dennybrew.com	visits	member for	2 years, 6 months
1332 badges		location	Eugene, OR		seen	6 hours ago

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Dec 20	awarded	Editor
Dec 20	revised	What does gypsum do? added 1 characters in body
Dec 20	comment	How to brew a Low-Carb Beer? As you said, most low carb beers are exactly that and use some form of those additives. Don't let your own prejudices get in the way. You or I may not like beers like that, but that's how you make them.
Dec 19	comment	How to brew a Low-Carb Beer? Some sort of enzyme to lower residual sugars is still a good idea, even with this approach.
Dec 19	answered	Cleaning bottles - What's a good cleaning agent?
Dec 18	answered	How to brew a Low-Carb Beer?
Dec 18	comment	Temperature swing of 10+ degrees during fermentation I'll just add that every time I've forced a beer to conform to my schedule instead of going with what the beer was telling me, I've been disappointed in the results.
Dec 18	answered	How long is too long to condition a beer in secondary without having to pitch bottling yeast?
Dec 17	comment	Temperature swing of 10+ degrees during fermentation About the 4 days and then secondary...forget about the calendar! every batch will make it's own schedule, so let the beer decide when to do what. Don't be in a hurry to xfer it. As a matter of fact, most of the time you don't need a primary at all. Just give it 3-4 weeks in primary and 90% of the time you'll be good without a secondary.
Dec 16	comment	Beer not carbonating Are you saying the OG was 1.100? If so, you should have added more yeast at bottling.
Dec 16	answered	Temperature swing of 10+ degrees during fermentation
Dec 16	answered	Beer not carbonating
Dec 11	comment	Triple Fermented?? But Why? I'd be curious to know why people disagree with me. If you post a negative vote, please explain.
Dec 11	answered	Final Gravity on the Refractormeter vs. the Hydrometer
Dec 11	comment	Triple Fermented?? But Why? According to "Brew Like A Monk" by Stan Heironymous, Belgian brewers rarely (but not never) use more than a single yeast strain. He says that they have so much of the primary yeast around that it doesn't make sense to go out of their way to use another.
Dec 11	answered	Triple Fermented?? But Why?
Dec 10	answered	How much time should a warm-fermenting yeast strain sit at the high primary temperature?
Dec 10	answered	If a vial of yeast is at room temperature for 3 days then put back in the refrigerator, is it still viable?
Dec 9	answered	Is Final Gravity a good indicator of sweetness?
Dec 8	answered	What factors can lead to a higher attenuation?