Thanks Denny

[slowbrew]

@djt17

Since I am by nature frugal, (wife calls me cheap); a few years ago when I Googled “cheap all grain brewing” Denny’s page was one of the first entries. He has been relegated to the second page now, I suspect from all those ‘late to the party’.

There must be a web guru on the forum who can help Denny with his Google Ranking Foo.  His site really should be on the first page.

On a more serious note Denny’s site is what made all grain seem possible for me.  Like was mentioned earlier all the books and online sites made all grain seem like climbing Mt. Everest it a windbreaker and a ball cap.  Way too hard for a mere mortal to achieve.  Thanks for making it easy Denny.

Paul

[erockrph]

@djt17

Since I am by nature frugal, (wife calls me cheap); a few years ago when I Googled “cheap all grain brewing” Denny’s page was one of the first entries. He has been relegated to the second page now, I suspect from all those ‘late to the party’.

I think BIAB is the “new wave” of getting into all-grain on the cheap, so that may explain some of that. Still, big props to Denny and everyone else 'round these parts for being so helpful and accessible to the homebrew community.

I’ve been brewing for just under 2 years, and I’ve certainly gone through my growing pains. I’ve brewed my fair share of dumper batches, and I continue to do so from time to time. But I have been growing by leaps and bounds as a brewer since before I even brewed my first batch, and it’s because of brewers like Denny who have done the hard work and are so open with sharing their knowledge. I hope to continue paying it forward. The attitude of “this is what works for me, but try it out for yourself” that pervades the homebrew community is what really helps keep this hobby from stagnating.

“If I have seen farther it is by standing on the shoulders of giants.”

[hopfenundmalz]

He is even a good guy in person!

See you next year in Grand Rapids, Denny.

[denny]

@hopfenundmalz

He is even a good guy in person!

See you next year in Grand Rapids, Denny.

Looking forward to it, Jeff!  My biggest regret in missing NHC last summer was all the friends I didn’t get to see!

[redbeerman]

Tip of the hat to the “old” man!  I won a blue ribbon at the Delaware State Fair this year with a modified version of your BVIP.  I have borrowed (stolen admirably?) more than a few of your ideas.

[bluesman]

Yup…Thanks Denny for everything. Especially for helping keep our forum the best of it’s kind!

[aveteto01]

@klickitat_jim

Like many, I have Mr Palmer and Mr Conn to thank for my “expertise”. Recently I’ve been refining my mash and sparge techniques. Someone had planted the thought that frequently stirring would increase efficiency. Seemed to make sense. Then Denny suggested the max fun, max quality, max effective way of only stirring at dough in. By golly, it’s true. My last brew was an IPA, 12# Washington Select, 1 1/2# Munich, 1 1/2# crystal 40, mashed in 6 gallons at 154° for 90 min. Vorlauff was beautiful with maybe three little grain chunks coming through. Efficiency was 80%, which it 10 higher than I usually get.

Thanks Denny

How would you approach this method for a step mash? Only stir when adding water?

[morticaixavier]

@aveteto01

@klickitat_jim

Like many, I have Mr Palmer and Mr Conn to thank for my “expertise”. Recently I’ve been refining my mash and sparge techniques. Someone had planted the thought that frequently stirring would increase efficiency. Seemed to make sense. Then Denny suggested the max fun, max quality, max effective way of only stirring at dough in. By golly, it’s true. My last brew was an IPA, 12# Washington Select, 1 1/2# Munich, 1 1/2# crystal 40, mashed in 6 gallons at 154° for 90 min. Vorlauff was beautiful with maybe three little grain chunks coming through. Efficiency was 80%, which it 10 higher than I usually get.

Thanks Denny

How would you approach this method for a step mash? Only stir when adding water?

Yup. that’s about it.

[denny]

@aveteto01

@klickitat_jim

Like many, I have Mr Palmer and Mr Conn to thank for my “expertise”. Recently I’ve been refining my mash and sparge techniques. Someone had planted the thought that frequently stirring would increase efficiency. Seemed to make sense. Then Denny suggested the max fun, max quality, max effective way of only stirring at dough in. By golly, it’s true. My last brew was an IPA, 12# Washington Select, 1 1/2# Munich, 1 1/2# crystal 40, mashed in 6 gallons at 154° for 90 min. Vorlauff was beautiful with maybe three little grain chunks coming through. Efficiency was 80%, which it 10 higher than I usually get.

Thanks Denny

How would you approach this method for a step mash? Only stir when adding water?

First, I think that 99% of the time a step mash is a waste of time and energy.  But yes, only stir when adding water.

[klickitat_jim]

Sparge mashout is my only step. I don’t stir then, just poke around and make sure no clumps

[clef051]

@yugamrap

I guess I’ll pile on, too.  I’m an all grain brewer BECAUSE of Denny Conn.  I regularly sell the merits of the the Cheap-N-Easy method to newer brewers in our club, or brewers looking to move from extract to all grain.  I also often ask myself “what would Denny do?”  Maybe we need to make spiffy “WWDD” wristbands.  The hitch would be deciding what color they’d be.  Deep chocolate like BVIP?  “Waldo Lake” amber?  I think they’d better be “tie dye.” 

Thanks Denny!

Jim

Blue so they match the cooler

[AmandaK]

@jeffy

Unfortunately for me, I learned all the bad brewing practices on my own before I even heard of Denny, so I don’t have a blue cooler or any other color cooler for that matter.  I’m stuck doing fly sparges on a modified SABCO system.  If I had only known.

But, but, you can do batch sparging on a SABCO!  8)

[jeffy]

@AmandaK

@jeffy

Unfortunately for me, I learned all the bad brewing practices on my own before I even heard of Denny, so I don’t have a blue cooler or any other color cooler for that matter.  I’m stuck doing fly sparges on a modified SABCO system.  If I had only known.

But, but, you can do batch sparging on a SABCO!  8)

There’s a lot of dead space under the false bottom that doesn’t lend well to batch sparging, but it as other advantages.