22,084 reputation
11840
bio website dennybrew.com
location Eugene, OR
age 62
visits member for 3 years, 8 months
seen 14 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.


Apr
30
comment High FG / Low Attenuation across 3 different beers
No brewing software can accurately predict FG. Don't even bother using it as a target.
Apr
30
comment High FG / Low Attenuation across 3 different beers
Why do you think those beers should finish at those FGs? Have you brewed them before with that result?
Apr
30
comment Aside from CO2 and N2, are any other gases used to “carbonate” beer?
Nitrogen will not make the beer creamy. It is simply used to push the beer at a higher pressure than can be done with CO2 since nitrogen won't dissolve into the beer. The sensantion of creaminess happens because the beer is slightly decarbonated by pushing it out at such high pressure.
Apr
28
comment How to get started with brewing at home
There are probably others if you look around, but that's the best.
Apr
27
answered How to get started with brewing at home
Apr
25
comment What type of Yeast can withstand high gravity beers?
But that's becasue of flocculation, not alcohol tolerence. I've used S-04 for a 10% BW and you just have to keep rousing it and raising the temp.
Apr
24
comment Is it safe to use a water kettle heat element?
BE SURE to use a GFCI if you brew electric.
Apr
24
comment What type of Yeast can withstand high gravity beers?
That can easily explain it. When using extract, it's not a bad idea to replace 10-20% of the extract with table sugar to ensure fermentability. That's what I've done when I designed extract kits of my all grain recipes fro Northern brewer. The extract versions them turned out remarkably similar to the AG versions.
Apr
24
comment What type of Yeast can withstand high gravity beers?
Was this an extract beer?
Apr
24
answered What type of Yeast can withstand high gravity beers?
Apr
21
answered Which yeast and hops should I use to learn the distinctive taste of various grains?
Apr
20
comment yeast starter, always a good addition?
If the beer us under 1.040 and your liquid yeast is reasonably fresh, a starter isn't needed. You would likely be overpitching, which despite the old adages, does have consequences like increased esters. Maybe not terrible consequences, but possibly bad enough that you'd end up with different flavors than intended.
Apr
20
comment Why drip water through mash while sparging (fly/continuous) instead of batch sparging?
I have a single tier "brew stand" (actually a SS table) and a pump and I batch sparge.
Apr
20
answered yeast starter, always a good addition?
Apr
17
comment What is it about this receipe that makes it an IPA? Or more generally, what makes an IPA?
Well, there's already Black IPA, White IPA, "Session" IPA...
Apr
16
comment What is it about this receipe that makes it an IPA? Or more generally, what makes an IPA?
I believe that name is used for a beer from Brooklyn Brewing.
Apr
16
comment Would coffee wine be at all similar in taste to Kahlua?
Because although coffee is brewed, Kahlua is not. Nor is it fermented, as is kombucha. Convince me otherwise and I'll remove my objection. But the original question belongs more in the cooking area than here.
Apr
16
comment Would coffee wine be at all similar in taste to Kahlua?
This question appears to be off-topic because it is not about homebrewing.
Apr
15
comment Primary Fermentation Plastic Bucket Lid
In that case, it's more about the heat than being unsealed. In addition, mayo is very different. Beer has alcohol and a low pH to protect it. Mayo doesn't. I don't think theloose caps had anything to do with it.
Apr
15
answered Sanitizing and septic tanks