24,909 reputation
12145
bio website dennybrew.com
location Eugene, OR
age 63
visits member for 4 years, 4 months
seen 13 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.


1d
comment Cooler mash tun: prevent leaks from faucet
Thanks. Just trying to be succinct, since all the info is there.
1d
comment Does it make sense to steep wheat in cold water as it is heating up?
Yeah, with so little wheat it wouldn't make a big difference.
Mar
21
comment Why doesn't the Brulosopher Quick Lager Method produce esters and other off flavors?
Keep in mind that this is nothing new. Narziss wrote about it in his classic text from the 1800s. More recently, Kai Troester wrote about it at braukaiser.com. Marshall has just rediscovered the wisdom in the technique. I'll also pint out that the yeast you used almost never throws diacetyl and is about the easiest lager yeast to work with.
Mar
20
comment Coriander: Seed vs Ground?
The easy way to to put them on a counter and use a pan to gently crack them.
Mar
14
comment Pitching a Yeast Starter Before High Krausen
Maybe not. Hard to say for certain.
Mar
11
comment When to stop the whirlpool pump in an immersion whirlpool chiller?
5.5 gal. into the fermenter
Mar
7
comment Why is my O.G. less then what I calculated?
I just looked at your process. I can pretty much guarantee you that's what happened. It's happened to me and thousands of others. Basicall, if you're making a kit, use all the ingredients and end up with the volume the lit is made for, there's no point in taking an OG reading. You WILL have what the kit is designed for.
Mar
6
comment my temperature is too high what can i do?
Yeah, if it's only been an hour you should be OK. If you could get it down another degree or so it would be perfect, but 21 is FAR better than 32! Remember, fermentation creates it's own heat so the beer may very well be a few degrees warmer than ambient temp. The first 48-72 hours are the most crucial for temperature. after that, it doesn't matter as much it gets warm. BTW, it's undoubtedly not a true lager. If so, you'd have to ferment it at 12-13c and lager it at 2C after fermentation.
Mar
4
comment Which hops to choose for a hop tasting
First, don't think of hops as aroma or bittering. Although some are closer to one than the other, almost all can be used for both. Sierra Nevada uses Magnum for aroma in Torpedo IIRC. Maybe why I don't care for it! My experience with boiling hops in water is that you get a harsh, vegetal tea even if you adjust the pH of the water. It can be used to distinguish one hop from another, but it's nearly impossible to discern any specific traits from any hop. what you really need to do is make one big batch of wort, split it among different kettles and use different hops in each.
Mar
4
comment Which hops to choose for a hop tasting
Keep in mind that unless you boil your bittering examples you won't get any bitterness. and I can tell you from experience that Magnum makes a lousy dry hop IMO.
Mar
4
comment Why does my beer taste a little like wine?
Yeah, there are no safety issues. Try fermenting cooler next time to see if it helps.
Mar
3
comment How much does hop flavor fade during fermentation?
2 days into fermentation is way too soon to draw any kind of conclusion about the beer. Be patient.
Mar
3
comment My first beer brewing smells like Cider!
Acetaldehyde causes green apple flavors and aromas, not just plain old apple.
Mar
1
comment Packaging for competitions
No, but it does talk about bottle size, which may very well affect the type of closure..."No more than 2.75 inches (7 cm) in diameter and no more than 9 inches (23 cm) in height, to ensure that they will fit in standard longneck case box slot." Better safe than sorry. Especially when corking will gain you nothing.
Feb
28
comment Does a different cell count invalidate a tasting expeeriment between two batches, or is it immaterial?
No, in that case you'd likely be pretty close to the same. But likely not as close as 2 packs of dry yeast from the same date. The last experiment I did I got 4 packs of US05 that were produced within 15 min. of each other. Dry is less susceptible to problems caused by shipping than liquid, so I feel more confident in getting equal cell counts from it. My experience has borne that out.
Feb
27
comment Just brewed a “White Stout” - Looking for feedback on additives
It's not on the site. It's in the book.
Feb
26
comment Water level low on airlock. Is it contaminated?
I have used sanitizer, vodka and water. Water works as well as anything else.
Feb
25
comment Water For Robust Porter
You can always do nothing. I made award winning beers for years before I dove into water treatment. Or you can download Bru'nwater and plug your profile into it, then see what it suggests doing.
Feb
23
comment Water For Robust Porter
Where did you get those target numbers?
Feb
22
comment Water For Robust Porter
I would do whatever the "brown malty" or "brown balanced" profile on Bru'nwater told me to do. sites.google.com/site/brunwater