Denny

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• Posted in thread: protein rest on 05-22-2013 at 11:36 PM
  The proportion was just an example; it does not matter so much as the general question that if
  you have some malts that would benefit from a protein rest and others that would not, do you
  still just d...

• Posted in thread: protein rest on 05-22-2013 at 11:34 PM
  I mash them all- and either do an infusion for the step, or in the case of German lagers, do a
  decoction.If you choose to do a protein rest, make it a very short one!And make it at 131, not
  122.

• Posted in thread: protein rest on 05-22-2013 at 10:23 PM
  I have read that protein rest is only for low to moderately modified malts and not
  fully-modified malts, and, in fact, such a rest is undesirable for fully modified malts. So my
  question is, if I am m...

• Posted in thread: The bane of my homebrewing existence on 05-21-2013 at 07:54 PM
  I would describe the flavor as astringent and slightly metallic, definitely not sour. I have
  always gotten my tank filled at the same place. I'll try somewhere different next
  time.Astringent is not a ...

• Posted in thread: Lager without all lager things? on 05-21-2013 at 05:26 PM
  Could you use Wyeast 2112 for the OP's dilemma? It's the California Lager yeast and they claim
  it works well in the low 60s and still retains lager characteristics. I've been wanting to give
  this yeas...

• Posted in thread: Denny Conn's Wry Smile Rye IPA on 05-20-2013 at 09:00 PM
  Sounds like too much chloride. When you go that high on sulfate, try to keep chloride under 50.

• Posted in thread: Lager without all lager things? on 05-20-2013 at 06:34 PM
  It's just one of those grey areas when talking hybrids. Which parent's qualities does it take
  after most? It just looks so far like they vary in "ideal" temp ranges,hence my comments. I'll
  take a look...

• Posted in thread: Lager without all lager things? on 05-20-2013 at 04:55 PM
  And from AHS under ale yeasts,White Labs; only kolsh listed under ale yeasts for WL.None
  listed under lager yeasts,not even the WL029.The 2565 wyeast,actualy listed under ale this
  time; about it fo...

• Posted in thread: Dehydrating yeast on 05-20-2013 at 04:51 PM
  This is what makes it difficult to do at home.Yep. Along with precise temp and moisture
  control.

• Posted in thread: Denny Conn's Wry Smile Rye IPA on 05-20-2013 at 04:50 PM
  1.) specialty...the rye puts it out of style for an IPA2.) hard to say.....maybe you needed
  more sulfate on your water