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Messages - dmtaylor

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1
General Homebrew Discussion / Re: is it worth packaging?
« on: February 23, 2018, 07:59:45 PM »
90 min rolling boils are another homebrew myth.)

It's not so much a myth, as it is a historical problem that no longer exists anywhere in the 21st century.

2
I swirl the fermenter, then pour in the dissolved gelatin.  No need for a sanitized spoon if you can swirl.

3
Extract/Partial Mash Brewing / Re: Munton's No Boil Kits.
« on: February 23, 2018, 01:10:29 PM »
For 1 pound of honey in 5 gallons:

35 pppg divided by 5 gallons = 7 points or 0.007, which would be expected to raise final ABV by about 0.7%.  How's that for some quick math!

EDIT: And DME has about 45 pppg, so then you get about 0.9% instead, as a rough estimate, which is consistent with others above.

4
General Homebrew Discussion / Re: Experimental Flavors - Advice Needed
« on: February 23, 2018, 12:54:02 PM »
Welcome to the forum, satinejaune!

Try these recipes if just starting out:

https://www.morebeer.com/products/porter-extract-beer-brewing-kit-5-gallons.html

https://www.morebeer.com/products/german-hefeweizen-extract-beer-brewing-kit-5-gallons.html

These kits contain no yeast.  For the porter I would suggest Lallemand Nottingham ale yeast.  To turn the hefeweizen recipe into a Belgian white, simply use WLP400 yeast instead of a hefe yeast, or you could even try Lallemand Belle Saison yeast if you want a dry yeast option.  These recipes and yeasts will get you what you want.

I thought for sure you were going to ask about how to add the fruit flavors, to which I would have responded:

1) Use real blackberries, about 1 pound per gallon, added at the end of primary fermentation, then allow to ferment for a couple of weeks.

and

2) At the end of Belgian white fermentation, soak elderflower leaves and the zest of about one lemon in vodka for at least 5-6 hours or overnight, then add just the flavored vodka to your finished beer, and package immediately.

Cheers and good luck.  Hope you get what you like out of all this.  Cheers.

EDIT: Looks like you will also need a small steeping bag.  If you don't already have one, try this:

https://www.morebeer.com/products/drawstring-mesh-bag-8-15.html

5
General Homebrew Discussion / Re: is it worth packaging?
« on: February 23, 2018, 04:11:29 AM »
If you're not sure, let some friends taste and see if they agree.  I mean, if it's really bad then it will be obvious to all.  But if some like it, maybe it's not all that bad.  I've occasionally had a bad beer turn around and taste alright after it got some more age on it.  Then there's other times when I was like NO WAY, this is TERRIBLE and there's no way ANYONE would want to drink it.  In those rare cases, it goes down the drain.  That used to happen to me quite a lot actually.  Now it hasn't happened at all for several years, thank heavens.

6
All Grain Brewing / Re: Switching to all grain: krausen and head issues
« on: February 23, 2018, 02:15:00 AM »
I'm honestly not sure if oxygenation helps dry yeast.  Things I've read from numerous sources say that it doesn't.  However, I've never run any experiments to find out for myself.  My guess is that, like I said before, dry yeast is so friggin happy, we don't need to do it any favors at all.

7
All Grain Brewing / Re: Switching to all grain: krausen and head issues
« on: February 23, 2018, 01:49:53 AM »
Dry yeast is so happy, its smile can't get any bigger than it already is.

8
Ingredients / Re: Unusual Grains
« on: February 22, 2018, 04:34:28 PM »
My club made a German chocolate cake beer one time.

It was a dumper.  The frosting and oils did indeed ruin the beer I think.

Experimentation is fine, to a point.  But I think a cake or pie or donut *inspired* beer might typically taste better than adding actual cakes, pies, donuts, etc.  Twinkies, anyone??  Ick.

9
Gelatin works wonders.

10
Apparently I should have left the beer age another week/month or so? 
This beer was fermented in primary for 3 weeks and 2 days, then secondary with added spices/additions for 7 days.  All fermentation was done at a temp range of about 66-71° room temperature.  If it's true that the beer had another 0.001 gravity to eat after my readings how long can it be expected to wait?

Another 3 or 4 days would have been sufficient.  Don't be in a rush.  If you're not certain fermentation is totally complete, measure SG, wait a few more days, measure SG again, make sure it's stable, but if it still seems to be bubbling or you have a lot of haze, maybe wait even longer just to be safe.

11
Equipment and Software / Re: Improved Refractometer Correction calculator
« on: February 21, 2018, 01:13:02 PM »
Just to satisfy my own curiosoty Dave: Why the fudge factors in your old cubic and Novotny linear calculations? Is it just that those modified values are just closer than the New cubic and New Linear calcs so you call that good?

Yes.  Trying to fit the line better, assuming the curvature is correct but vertical placement is not.  Call my versions "the Taylor formulae" if you prefer.  Originally, I had applied fudge factors to Terrill's formulae based on Terrill's own analysis... but found those fudgers unnecessary to fit my own data set.  The reasons for doing so were sound enough for me to go ahead and use fudgers for other formulae where necessary.  See writeup from Terrill here, where he suggests his own New Cubic averages high by about 0.0007, but the Old Cubic was low by about 0.0017... so I added those fudge factors into my own spreadsheet originally right off the bat, then tweaked from there based on the line in my spreadsheet marked "New ABS Method" with a goal of zero of course, which unlike Terrill's "Mean discrepancy" which blends negative and positive values, my method uses absolute value distances from the goal line, yadda yadda.  Anyway...... here's Terrill's own analysis of the accuracy of his own formulae:

http://seanterrill.com/2011/04/07/refractometer-fg-results/

I guess you could say, I am attempting to normalize the playing field, instead of allowing each formula to average too high or too low.  Let's assume the curvature is correct but for some reason the people taking measurements aren't calibrating their hydrometer accurately, or whatever, which would result in a consistently high or low correlation.

There you have it.  I'm finally done editing this post (edited it about 6 times in the past 8 minutes).

12
Equipment and Software / Re: Improved Refractometer Correction calculator
« on: February 21, 2018, 04:18:19 AM »
This is crazy.  We're all getting different answers.  Novotny and Old Cubic are most accurate for mine all the way across.

I modified my sheet to calculate attenuation and alcohol for each correlation and entered in stats from 12 sessions. Novotny Linear and Cubic and Old Cubic WAY undershot every batch and returned unrealistic attenuation and ABV Numbers.

And I get the opposite, from 5 data points though, not 12.  Maybe I'll change my tune after 12.

13
Equipment and Software / Re: Improved Refractometer Correction calculator
« on: February 21, 2018, 04:03:10 AM »
This is crazy.  We're all getting different answers.  Novotny and Old Cubic are most accurate for mine all the way across.

14
All Grain Brewing / Re: Potential of Hydrogen (Another pH thread)
« on: February 20, 2018, 03:20:14 PM »
I agree with every comment regarding STP.  It is a scientific convention -- whenever a scientist fails to mention temperature and pressure, it's because conditions are at STP.  If not at STP but the conditions are not specified, that would be very sloppy science indeed.

I've come totally full circle on this whole thing, arriving at more questions, including a key one: who cares!?  View more continuing ramblings here:

https://www.homebrewtalk.com/forum/threads/dec-17-byo-response-to-mash-ph-questions.638811/

15
The Pub / Re: Greatest example of trolling you will ever see
« on: February 20, 2018, 03:56:45 AM »
Oh, you ain't seen nothing.  Check this out:

https://www.youtube.com/watch?v=AVcsaDha2m4

EDIT: But I guess it wasn't the Olympics either.

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