22,084 reputation
11840
bio website dennybrew.com
location Eugene, OR
age 62
visits member for 3 years, 8 months
seen 22 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.


Jan
5
answered Eisbock chunk thawed
Jan
4
comment Fermentation started, then stopped the next day. Is my yeast dead?
Then let me rephrase..."Dry yeast DOES need to be refrigerated to maintain the highest viability".
Jan
4
comment When bottle conditioning, when should I re-yeast, and how much yeast should I add
A higher attenuating yeast will only matter if there are fermentable sugars left. If the beer is fully fermented, the yeast won't matter and will only "eat" the priming.
Jan
4
comment When bottle conditioning, when should I re-yeast, and how much yeast should I add
I don't know of any brewing yeast that isn't OK up to at least 10% ABV.
Jan
4
answered Fermentation started, then stopped the next day. Is my yeast dead?
Jan
4
comment Fermentation started, then stopped the next day. Is my yeast dead?
Sorry, dry yeast DOES need to be refrigerated.
Jan
3
comment Adding water before bottling
I agree. Flavor is more important then volume.
Jan
1
answered Transporting fermenting beer
Dec
31
comment Pilsner vs 2 Row
Your question is kinda vague, but if you mean what's the difference in taste between pils and pale malt, it's very little. Pale malt will taste a tiny bit toastier. There is a difference, but it's a minor difference.
Dec
30
answered Airlock re-sanitization after minor blow-off
Dec
29
answered Is my Kolsch still a Kolsch if I used the wrong yeast?
Dec
28
answered What is a “blonde” beer, and how do you make it?
Dec
27
comment Confused by malts!
Asking questions to educate yourself will never make you a pain! It depends on the type of specialty grains. Things like crystal have essentially been "mashed" in the husk so the fermentability is set by how the maltster mashed them. Take a look at this...howtobrew.com/section2/chapter12-1.html
Dec
27
comment Confused by malts!
The specialty grains usually do add sugar...I'm afraid the poster was incorrect. The sugars added by specialty grains may not be as fermentable and may leave you with a higher FG, but they may not. Generally they're used for body and flavor.
Dec
27
comment Confused by malts!
The thing to remember is that LME and DME have different contributions to the OG of your beer. LME has around 36 ppg (points/pound/gal.) while DME averages about 45 ppg. So, that means for instance that 1 lb. of DME in 1 gal. of water will give you an OG of 1.045. In 5 gal. of water, it adds about 9 points (45 points/5 gal.).
Dec
27
answered Confused by malts!
Dec
22
comment Using Irish Moss in Red Ales?
The manufacturer of Whirlfloc recommends adding it 5 min. from the end of the boil.
Dec
21
answered Should I upgrade my thermometer or just re-calibrate it?
Dec
21
comment What should I expect from re-mashing malt extract?
I'd attribute it to the Beano, not the remashing.
Dec
20
answered Help! My secondary fermenter exploded!