All-Grain - Denny Conn's Wry Smile Rye IPA - Page 12

Denny · 05-23-2011, 04:39 PM

Glad they were a hit!

**CidahMastah** · 05-23-2011, 04:57 PM

Quote:

Originally Posted by Denny

Which recipe? I think you're correct, but I should double check to be sure.

Oop! That would be your nick danger robust porter

Denny · 05-25-2011, 04:56 PM

Quote:

Originally Posted by CidahMastah

Oop! That would be your nick danger robust porter

You're correct...I just entered what had happened in real life. It's not calling for a step mash by any means, just a 154 single infusion. I really love that recipe. I'd burned out on porters until I came up with Nick Danger.

**CidahMastah** · 05-25-2011, 05:24 PM

Quote:

Originally Posted by Denny

You're correct...I just entered what had happened in real life. It's not calling for a step mash by any means, just a 154 single infusion. I really love that recipe. I'd burned out on porters until I came up with Nick Danger.

I figured that... a step mash of 154 to 152 was just nuts

- but had to ask.

Very cool - I like one recipe I got from a midwest kit, but Nick Danger will be the next porter I brew

Very much looking forward to it.

**bgburdman9** · 05-27-2011, 03:28 AM

Just tasted a sample of this from the carboy 7 days after dry hopping and it is delicious. I ended up pulling about 6 ounces and drinking it uncarbonated.

Denny · 05-27-2011, 03:17 PM

Quote:

Originally Posted by bgburdman9

Just tasted a sample of this from the carboy 7 days after dry hopping and it is delicious. I ended up pulling about 6 ounces and drinking it uncarbonated.

I take 8-12 oz. gravity samples and put them in a 20 oz. PET bottle after getting my reading. Put on a carbonator cap and hit it with 30 psi. 45 min. in the freezer and I've got a cold carbonated sample.

**CidahMastah** · 05-27-2011, 03:21 PM

Quote:

Originally Posted by Denny

I take 8-12 oz. gravity samples and put them in a 20 oz. PET bottle after getting my reading. Put on a carbonator cap and hit it with 30 psi. 45 min. in the freezer and I've got a cold carbonated sample.

Is a carbonator cap something your made? Or is this something that you bought somewhere? cool idea.

Denny · 05-27-2011, 04:32 PM

It's one of these...

https://morebeer.com/view_product/18250

You can also build one yourself using a tire valve, but I'm tgoo lazy for that!

**CidahMastah** · 05-27-2011, 04:45 PM

Quote:

Originally Posted by Denny

It's one of these...

https://morebeer.com/view_product/18250

You can also build one yourself using a tire valve, but I'm tgoo lazy for that!

Thanks Denny - for $20 - not worth the research and development for a DIY one

Jboggeye · 05-27-2011, 05:14 PM

Hi all, quick question, only related because I'm making this beer again.
I just got the yeast and it started to swell in transit

here is the schedule,

Friday: Yeast starter on stir plate (1.5 liter)
Saturday night: fridge to settle
Sunday: Decant in morning, add new wort 3 hours before pitching...

Is this too fast? Usually I give more time on stir plate and in the fridge. Am I rushing things, and would I be better off pitching entire starter?