Denny Conn

15,934 reputation

1332

bio	website	dennybrew.com
	location	Eugene, OR
	age	61
visits	member for	2 years, 6 months
	seen	11 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.

	15,934 reputation	bio	website	dennybrew.com	visits	member for	2 years, 6 months
1332 badges		location	Eugene, OR		seen	11 hours ago

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Dec 27	comment	Can I leave the sulphites out of my store bought wine kits It's been a long time, but IIRC the flavor seemed "flatter", if that makes any sense. Kinda like when you don't salt food.
Dec 23	answered	Yeast Ok After Being Near Freezing?
Dec 23	answered	Can I leave the sulphites out of my store bought wine kits
Dec 19	awarded	Nice Answer
Dec 14	comment	Will bottling by pouring negatively impact the flavor of my beer? I don't think there's enough fermentation going on in the bottle to consume much oxygen, at least according to info I've come across in the past. Bt of the beer is consumed in the next month or so, I doubt there will be a problem.
Dec 7	comment	How long should I condition an IPA? Yeah, you have a good point. Let me see if I can be a bit more precise...I definitely wouldn't say that a low alcohol beer takes 5 weeks of conditioning, or 7 weeks for a 6.5% beer. Beyond that, though, I fall back on my "taste it a week after packaging" theory and decide from there.
Dec 6	comment	How long should I condition an IPA? Just as I said in my reply, I wouldn't give any estimates. I'd start tasting after a week or so in the bottle or keg and see what I thought.
Dec 6	comment	How long should I condition an IPA? I'm not gonna downvote, but my own experience and tastes very much disagree with this.
Dec 6	comment	How long should I condition an IPA? I'm sorry, but I just can't agree with that. It's too dependent on personal tastes and beer style.
Dec 4	reviewed	Approve suggested edit on Is 2 hours cooling the wort before adding yeast too long
Dec 3	comment	When am I supposed to add my dark grains Again, I think that's overgeneralizing. My water isn't "weird" in any way, but I know that using his formula wouldn't get me what I want a lot of the time. How do I know? I've tried it.
Dec 3	comment	When am I supposed to add my dark grains But AFAIK he uses RO water. That's about the only way a "formula" like that would work. Not to mention that I'm not certain I agree with him, despite his record!
Dec 3	answered	When is aeration good and/or bad in homebrewing?
Dec 3	comment	When am I supposed to add my dark grains Hard to say. I do know that I haven't found EZ Water to be as accurate as Bru'nwater, but I haven't directly compared pH estimates. I was speaking more about comparing an all pils mash to one with dark grains in it.
Dec 3	comment	When am I supposed to add my dark grains I have to take exception to the statement "Without a lot of roasted malt or dark crystal, mash pH typically isn't something you need to worry about". An all pils grist could present as many, if not more problems. In short, know what the pH is for any grist and know what you need to do to make it correct.
Dec 1	answered	When am I supposed to add my dark grains
Nov 28	comment	What happens if I Double Brown Ale I would guess so, too. My LHBS buys extract in bulk for the kits they sell. They have quit e a turnover and I've never gotten stale extract from them.
Nov 28	comment	What happens if I Double Brown Ale Almost any yeast will go to 10-12% ABV. You just need to pitch a properly sized starter of healthy yeast. I have found champagne yeast to have a negative effect on beer flavor and I avoid using it after a few dismal trials.
Nov 28	comment	What happens if I Double Brown Ale No, the "cidery" flavor has nothing to do with table sugar vs. Belgian candy sugar. Even Belgian brewers seldom use candi rock sugar. They use plain, non inverted sucrose made from either sugar can or beets. I have much experience with using sugar in beers and have never had cidery flavors from it. The old myth seems to have come from the "bad old days" of a "kit and a kilo". It's been traced to stale liquid extract. The sugar doesn't cover the flavor, so the beer tastes cidery.
Nov 25	answered	Adding sugar to an imperial stout