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#1 denny

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Posted 22 August 2016 - 12:14 PM

We're gearing up to do another all Q&A episode of Experimental Brewing and we need your questions!  Ask us about anything...beer, brewing, Drew's weight loss plan, why Denny won't stop playing that damn ukulele...ANYTHING!  Send your questions to questions@experimentalbrew.com.  We'll pick what we think are the 3 best questions and call you so you can talk to us on the show!  Wow, wotta treat!  Well, send 'em in anyway!  :)



#2 SchwanzBrewer

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Posted 25 August 2016 - 05:44 AM

How much beer could a wood chuck chug if a wood chuck could chug beer?



#3 Big Nake

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Posted 25 August 2016 - 03:37 PM

I'd like to know if Joe Formanek can tell us what Brewtan is doing. Or not doing. :P

#4 denny

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Posted 26 August 2016 - 11:42 AM

I'd like to know if Joe Formanek can tell us what Brewtan is doing. Or not doing. :P

 

High on my list!  Hope to interview sometime in the next month!



#5 neddles

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Posted 26 August 2016 - 11:46 AM

Probably not a good question for your show but you could also ask Joe how I could get my hands on some Tanal A.



#6 macbrak

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Posted 28 August 2016 - 10:35 AM

How to scale down alcohol in recipes while keeping balance (hop bitterness, mouth feel, etc.)



#7 Stout_fan

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Posted 10 September 2016 - 07:11 AM

OK Denny, I got two:

1. Can Drew create a pepper beer that you can appreciate?

 

2. (the serious one)  On TBN's session (sorry I forget which) JP had a guest on that did a foam protein collapse test.

One pale ale from a tap into two 2 liter bottles with carbonator caps.  One was left untouched.  The other was depressurized, suffered head collapse and then re-pressurized.  That process was repeated several times, then both served on the show.

 

The one time pressurized was clear in the bottle, served clear with good headstand (head formation and retention).

 

The other had sediment in the bottle, served cloudy, had poor headstand and some off taste.  All were attributed to fractured protein.

 

So after that set-up, the question:

I keg beer green, within one or two Plato of FG allowing the yeast to scavenge any remaining O2 even though I CO2 purge my kegs.  Sometimes this goes past a Plato or two and I have to bleed off a 60 PSI keg (Please tell me I'm not alone here).  I'm betting I suffer from the same protein breakdown.  First half of the second question: What do you think about this?

 

Second half of the second question:

For the lazy SOBs like me out there who have not yet bought a second gas cylinder and have not run a regulated CO2 line into our beer fridge and are presently dispensing off of keg pressure, re-pressurizing when the flow of beer gets too low for our impatience (or AADD) do we suffer the similar degeneration in our beer quality even though it is a one or two pour per day outflow rate?

 

3: (I'm and EE not a math major :lol: )  Are you sure you want me to ask you any more questions?


Edited by Stout_fan, 10 September 2016 - 07:12 AM.


#8 denny

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Posted 10 September 2016 - 09:15 AM

Hey, Frank, would you email all of that to podcast@experimentalbrew.com?



#9 3rd party JKor

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Posted 10 September 2016 - 01:03 PM

Yeah, can't you guys read!? Denny isn't your personal secretary!

:P

#10 Stout_fan

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Posted 12 September 2016 - 01:22 PM

I'm an EE not an English major. :blush:

 

I'm a doctor, not a bricklayer.

In other news:  He's dead Jim.

 

s'OK, Denny knows I can't read.

He also knows I can't brew beer but at least he's kept that a secret on this board and no one should ever find...

 

uh..

oops.




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