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Messages - dmtaylor

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1
Ingredients / Re: Brewing Additions/ Adjuncts
« on: Today at 11:30:06 AM »
I've heard that the "biotransformation" of hops that is all the rave right now might also be applicable to coriander and some other spices.

In theory, I think biotransformation is possible.  In practice, I think it's a bunch of hype that doesn't actually do much of what they say.  But maybe that's just me, always the skeptic until someone hands me a blind triangle experiment, which never ever happens.

Dave, I can assure you biotransformation is real and to me, undesirable.

If anything, your conclusion of "undesirable" has been my tentative conclusion as well.  I've been turned off by many of the new and supposedly exciting Bretts and sours and American wilds.  I think the Belgians of old know more what the heck they're doing.  But, opinions (from me, anyway) don't mean a whole helluva lot either.

2
Ingredients / Re: Brewing Additions/ Adjuncts
« on: Today at 11:06:36 AM »
I've heard that the "biotransformation" of hops that is all the rave right now might also be applicable to coriander and some other spices.

In theory, I think biotransformation is possible.  In practice, I think it's a bunch of hype that doesn't actually do much of what they say.  But maybe that's just me, always the skeptic until someone hands me a blind triangle experiment, which never ever happens.

3
Wow, interesting!  I'm sure the Extra Dark Crystal is plenty roasty, I believe that for sure.  Very curious to see where the final gravity comes out, as well as perception of sweetness and body.

4

5
Ingredients / Re: Brewing Additions/ Adjuncts
« on: Today at 09:59:20 AM »
Ask the guy who makes the best version of whatever it is that you have ever tasted, and ignore all others.  Everyone has an opinion, but only the best guy knows the best way.  Or gal, of course, of course.

6
Beer Recipes / Re: beer tastes and kinds
« on: February 20, 2017, 08:01:59 PM »
I'm thinking the OP might enjoy a British beer such as Samuel Smith's Old Brewery Pale Ale or Belhaven Scottish 80/- or 90/-.  Those are some beers I think of immediately when I hear someone wanting bready and malty.  I don't disagree with the doppelbock recommendations; however, there are other styles with a different sort of maltiness to them, as well as a touch of sticky sweetness.

7
I don't know if a survey would accurately capture interest. I'm not implying that many members are dumb, but these articles are very technical. A sample article would be needed so respondents can make an informed choice. If no sample is given the question might as well be "do you want more brewing related article?"

I agree, Stevie.  On this forum, I think interest will be inflated.  Statistics the AHA has make me question how many members would really be interested in this.  Now, I know people here are gonna say "lots of people would be interested" but that's a reflection of the bias of this forum.  In general, more and more homebrewers are interested in keeping it simple.

I might speak for a majority of homebrewers (not in this forum but in real life) when I say:

I'd be interested in hearing a summary of multiple independent studies on method(s) or change(s) in process(es) that would be virtually guaranteed to improve the quality of my homebrews that would be so easy that a caveman could do it and that the cost for me to implement would be less than $40.  If anyone can put all that together, I'll listen.  Otherwise, I won't take much time reading detailed scientific studies that may or may not benefit me as a homebrewer.

With handfuls of exceptions, I do believe the average Joe Homebrewer would agree most with something like the above.

8
Equipment and Software / Re: OFF LINE BREWING SOFTWARE
« on: February 20, 2017, 03:48:20 PM »
I like StrangeBrew (www.strangebrew.ca).  If I hadn't been using that for the past 18 years, I would try BeerSmith instead.

9
Extract/Partial Mash Brewing / Re: malt rye & extract
« on: February 20, 2017, 01:20:35 PM »
He's got dark DME in there and even the light likely has some unfermentables.  The rye extract is about 15-20% crystal in addition (assuming Briess), PLUS the's another 1/2 lb. of crystal.  That's a metric buttload of unfermentables!  1.019 isn't unreasonable in that situation.

I understand your points.  However, to my knowledge, he also steeped/mashed actual rye malt, not rye malt extract.  Extract would have made matters even worse but if he used rye malt... well who knows.

Finally, for whatever it's worth for future, copy/paste this into a Word doc then hit Save and/or Print:



And better luck next time.

10
Extract/Partial Mash Brewing / Re: malt rye & extract
« on: February 20, 2017, 12:41:18 PM »
FG 1.019 does seem quite high IMO, if your OG was truly 1.049 and with US-05.  This yeast usually eats much more sugar than most other yeasts, to the tune of ~80% attenuation or more on average.

How are you measuring final gravity?  Using a refractometer, or a hydrometer?  This could be an issue.

The brand of DME might have hurt the final gravity a bit, but I wouldn't think THIS much.  What brands did you use, out of curiosity?

And did you in fact mash or steep at 156 F?  This too could have hurt a bit, but not THIS much either.

But if you have a combination of several of these factors coming into play all at the same time, your result is possible.

I wouldn't repitch.  I don't believe the yeast is the problem.  At least, not yet.

11
Yeast and Fermentation / Re: Wyeast Discontinuing Some Strains
« on: February 20, 2017, 07:57:28 AM »
Whoa, holy moly!!!!!  I'm sure glad I just bought a pack of 2042 Danish Lager a few days ago!  I'll have to bank it!  I haven't tried it before but it's been on my list to try for a very long time.  Many of the others appear to be a major loss as well.

Wonder if sales have just been too slow for some, or what?  Did they provide any reasons??

12
All Grain Brewing / Re: Clear wort ???
« on: February 17, 2017, 08:08:46 AM »
Can we just lock this?  We're just babbling now.

13
Yeast and Fermentation / Re: How many packets of dry yeast
« on: February 16, 2017, 08:11:52 PM »
I've not tried any of the Mangrove Jack ones yet.  So far sticking with Danstar/Lallemand and Fermentis only.  Eventually I'll try MJ's as well.

14
Yeast and Fermentation / Re: How many packets of dry yeast
« on: February 16, 2017, 07:21:05 PM »
Thats why I use it, plus the fact that I'm never exactly sure when I'm brewing to be messing with starters and all that on most brews.

I'm in the process currently of trying to convert 95% of all my recipes to use an equivalent dry yeast.  This year I'll be splitting almost every batch to learn more about the dry Belgian and Weizen yeasts and comparing against liquid yeasts to see how much it might matter.  If I can get away with dry yeast, I'll be using only dry for the rest of my life probably.

15
All Grain Brewing / Re: Clear wort ???
« on: February 16, 2017, 07:11:17 PM »
There is  some science there but can my taste buds agree?  Try it and decide if it's worth the effort.

Exactamundo.

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