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Messages - dmtaylor

Pages: [1] 2 3 ... 178
1
Yeast and Fermentation / Re: Lallemand Abbaye dry yeast
« on: June 08, 2017, 07:20:20 AM »
I dare you to split a batch, and with the control batch, pitch the amount you're sure that you should, and with the other half, use 1/4 to 1/2 as much yeast, no aeration, no rehydration, just sprinkle on top.  Then compare results.  That's what I'm gonna do.

2
Ingredients / Re: one german noble hop
« on: June 07, 2017, 02:32:12 PM »
OMG... Hallertau Mittelfruh is the most noble among nobles.  They're all great, but this one is top of the top.

I myself prefer Hallertau Zweiflussener.  ;)  But all them Hallertau variants are awesome.

3
The Pub / Re: What is the Purpose of this Forum?
« on: June 07, 2017, 11:28:42 AM »
Ugh..... I think I've finally got to just say it, in as few words as possible............

Keith, Denny, I love you guys, but you know, you ain't perfect.

Derek, Bryan, I love you guys, but you know, you ain't perfect.

Me, I love myself, but I know I ain't perfect.

The rest of ya's, you're all alright, I love you all, too.

Those of us who are still left here have had to deal with a lot of crap.  We need to put an end to the crap.  I'll do my part if you'll all do yours.  Perhaps the best thing to do is to never ever talk about crap ever again.  Let's friggin talk about beer, dammit.

*group hug*

:'(

4
The Pub / Re: What is the Purpose of this Forum?
« on: June 06, 2017, 03:46:06 PM »
I think the purpose of this forum is to let both newbie homebrewers and experienced homebrewers share ideas about how to brew the best beer possible at home. "At home" is the key phrase here. When you brew beer in your garage, or on your back deck, or in your kitchen, and it turns out great, it's a magical thing! As I type this, I'm sipping a homebrew that, literally and objectively, is really, really, good. And this forum is partly why, no doubt. Totally understand if you've outgrown this forum, but that just means that you know so much, and are brewing such great beer, that you're in a great position to spread the gospel!

This is my favorite response so far.

My own thoughts: We are all human, and we are all different.  We are not robots.  We do not all have a quest or desire to seek the Nth degree of every bit of minutia.  Some do, and that's fine.  Some care even less, and that's fine.  We need to keep this forum a useful resource for ALL types of non-robots.  If you need help, we'll help.  If you're the smartest guy on a topic, then please stick around and teach those who want to know.  We're all in this together.  But if this forum isn't fun anymore, then I can understand why people would leave.

Personally I'm here more to waste time and procrastinate than anything else!  I'm such a slacker.  I try to help where I can, and I also seek to entertain and to be entertained where appropriate.  Cuz in the end, of course, it's just friggin BEER we're talking about anyway!  We're such geeks in a lot of ways, especially those who hang out in forums.  My participation has been waning, but I can't help but continue to lurk and contribute occasionally anyway, because for the most part, it's kind of fun for me, and even a little bit educational.  If it weren't either of those, I'd leave.  But it is both, so I stay.

Cheers all.   :)

5
Yeast and Fermentation / Re: What the floc?
« on: June 06, 2017, 11:41:25 AM »
Wow, that is some crazy stuff.

FWIW, I loved the old tubes.  Glad I saved a couple dozen of them.

6
Yeast and Fermentation / Re: Lallemand Abbaye dry yeast
« on: June 05, 2017, 10:19:05 AM »
Until more rigorously tested, I maintain a theory that Belgian yeasts, as well as German weizen yeasts, NEED to be treated badly.  And it probably doesn't hurt for some of the English strains as well.  At the prompting of Jamil Z and others, Americans have grown overly kind to these wonderful, characterful yeast strains, pitching at excessively high rates that they need to do their own thing, which turns them into something bland even if they're not.

But, I might be wrong.  I don't believe I am.  But I could be.  And I digress, somewhat, maybe.

Cheers all.

7
Yeast and Fermentation / Re: Lallemand Abbaye dry yeast
« on: June 05, 2017, 09:39:48 AM »
I hope your experience is better than mine.  I wouldn't use it again.

What was your experience, in detail, please?

Did you underpitch and treat the yeast like crap on purpose like I'm gonna do?

8
That kid looks just like me!!!!   ;D

The answer to both of those is no.  If we do that, then we have to establish a forum for every method of brewing.  What needs to happen is for people to monitor their own behavior.

And what happens when (NOT IF, but WHEN) people do NOT monitor their own behavior?  (And PLEASE, don't answer that with words -- it's friggin rhetorical!)

9
31%...... "Yes, there are topics and subforums that I have zero interest in, or that I feel negative towards, that I'd rather just never have to see, at all, ever."

10
Yeast and Fermentation / Re: Lallemand Abbaye dry yeast
« on: June 05, 2017, 07:14:14 AM »
Lallemand Abbaye is the same dry yeast that I selected based on some research for trying to clone La Fin du Monde.  Yeast is in the fridge.  I probably won't have time to brew it though until August or September.  I will be stepping up dregs from actual La Fin bottles for the other half of the batch, then will be able to compare results directly at the end.  I expect major differences, but also really don't know what to expect.  So I'll be following this thread with interest to see if you get your results much quicker than mine.  Thanks.

11
Beer Travel / Re: Portland, Maine
« on: June 05, 2017, 06:58:55 AM »
Maine Beer Co in Freeport is on the list!  Not sure if I'll get time to go up there.  Not sure I'll have much time at all actually, as my family will be trekking along with me most of the time (kids are aged 14, 12, & 10).  IF I can steal away for a quick 90 minutes, I might just do the Foundation/Austin Street/Allagash thing, they're all in kind of the same place.  Doubting that will happen though with their bad hours of closing at 5-7pm.  I also figured the Great Lost Bear will be a place we can all go to eat and I'll see if they can provide a flight, and if not, I'll at least get a pint or two of Maine beer from them.  We're only staying one night.  Kinda sucks, but we can't afford to stay 3 nights in every town on our very long route, otherwise this 17-day road trip turns into a month or 2 months!  I have a lot of vacation days but not quite that much!

Cheers and thanks all for the help.

12
Beer Travel / Re: Portland, Maine
« on: June 02, 2017, 09:17:58 PM »
I just did a whole bunch of research in advance of my roadtrip next week.... and yeah, it looks like 3 Dollar Deweys, Gritty's, and Shipyard should be skipped!  I find it very interesting that the only ~10 breweries and dive bars that existed in Portland just ~16 years ago are now pretty much ALL rated at the VERY BOTTOM of the list ('cept for Allagash)!  Survey says I should visit the following, and in approximately this order:

Austin Street
Bissell Bros
Allagash
Foundation

And maybe the Great Lost Bear if I want to make a trek uptown.  Most everything else pretty much looks skippable.  Please correct me if I'm wrong!  I might still have to make a short stop at Dewey's, just for the nostalgia.  :)

Thanks for the input, blatz and all, and sorry I wasn't of more pertinent help earlier!  It pays to look these things up.  BeerAdvocate actually is a pretty good resource, not the only one but one of my primaries.  TripAdvisor too.

13
Beer Recipes / Re: 'Black witbier'
« on: June 01, 2017, 03:11:47 PM »
Dave, by your logic, a witbier ( often called a Belgian White ale) sounds kinda silly as a "Belgian Black White ale". So of course it's a misnomer, and is also dyed black for the sake of color.

Secondly, I've heard the American Stout argument ad nauseum. As someone who brews American Stout every year, there are few similarities other than color. American Stout is assertively roasty and (per guidelines) in aroma and flavor, and may have medium to very low late hop aroma. Black IPA has slight to no roast character and high hop flavor and high hop aroma. Not just semantics IMO. Not many people who try Wookey jack would confuse it with American Stout.

Lastly, I brewed maybe 4 or 5 black IPAs total, and posted today with tongue FIRMLY in cheek. :)  People should brew whatever sounds good to them, not us anyway.

I, too, have tongue firmly planted in cheek.  You're right... what the hell is a black white beer anyway?

Don't mind me... I'm still just butthurt over the lack of a Purple IPA category in the 2015 Guidelines.  ;)

14
Beer Recipes / Re: 'Black witbier'
« on: June 01, 2017, 03:09:17 PM »
Except that Trois Pistoles is a BDSA!

Pataytah, patahtah...

I thought the Belgians didn't care about categories anyways.  'Course, most of us are not Belgian, either.

15
Beer Recipes / Re: 'Black witbier'
« on: June 01, 2017, 01:12:06 PM »
But this is nothing like "black IPA", which neither has anything to do with India, nor is it pale.  I see a black witbier as something more like a Trois Pistoles clone, and that beer has been around far longer than any "black IPA".... unless you consider the fact that "black IPA" is really either just

A) an IPA with black food color,

B) an American stout, or

C) a really robust robust porter.

;)

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