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Messages - dmtaylor

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1
All Grain Brewing / Re: Belgian Tripel Advice
« on: June 30, 2016, 12:02:47 PM »
A good way to avoid extra O2 exposure is to not rack to secondary at all. Also, racking too soon (as in racking to secondary) has a potential to stall fermentation and leave off flavors and aromas in the beer. Leave it in primary for a month and you'll be at FG and the beer will be clear.

Bingo!  We have a winner!  Give this man a prize.  :)

2
Yeast and Fermentation / Re: Belle Sasion Cider
« on: June 30, 2016, 10:44:00 AM »
Could you back sweeten with something non-fermentable plus carbonation sugar?

Yes you could.  In my experience, xylitol tastes almost exactly like real sugar, without any of the chemically tastes that you would get from Splenda or others.  Xylitol can be kind of expensive and if consumed in large quantities can lead to gastric distention, but in moderation it's wonderful stuff.  I might have to try using this sometime.  On the other hand, my own process for obtaining natural sweetness in cider without any added sugars is pretty awesome, albeit time consuming.... if interested, search on dmtaylor & cider & gelatin and you should be able to find info on this process.

3
Equipment and Software / Re: Made a homebrewing idea generator
« on: June 30, 2016, 05:15:44 AM »
http://www.strangebrew.ca/beername.php?Mode=Generate

/oblig
Fun stuff!

That's been a round a long time....at least 15 years.  Guy who wrote it also wrote some great brewing software, too, but both he and the software seem to have disappeared.

Not totally disappeared... I still use StrangeBrew for every recipe.  It is still the best in my book.  And Drew still emails me a new key every time I request one for a new computer.  Works on Windows 7.

4
I've run into problems after about the 8 week mark.  These days I wouldn't go past about 6 weeks to be safe.

5
Other Fermentables / Re: sour cider
« on: June 28, 2016, 06:40:41 AM »


Hm, I think my arms are not long enough for a Basque-ish cider.

:)

6
Beer Recipes / Re: Need a little advice...
« on: June 28, 2016, 05:15:40 AM »
Another update: Rebrewed this beer on the 18th, same exact recipe but with a one hour boil. Sadly I erred in the opposite direction this time, with too little boil off. The result was an OG 1.027 beer that's actually really surprised me. Finished at 1.004, still has good body and mouthfeel. Really pilsner like, the caramel notes are absent in this iteration. A hint of grapefruit, a touch of malt sweetness, but still very dry and quenching.

I think I'm on to something with this recipe, I've really been pleased with both beers.


7
Other Fermentables / Re: sour cider
« on: June 28, 2016, 05:00:45 AM »
I have made a Sacch/Brett cider before.  It does keep on going and get funky like beer does.  That said, I really did not like it at the time.  Nowadays I would probably appreciate it a lot more.  Have you ever tasted a Basque cider from Spain?  It is very dry,  tart, and funky with a distinct green olive flavor.  That is what mine tasted like.  People pay a lot for Basque ciders but it is certainly an acquired taste that you might not enjoy on your first go.  Maybe try a commercial version before simulating your own with Brett.  They come very close.

Cheers.

8
Kegging and Bottling / Re: Priming sugar amount
« on: June 17, 2016, 06:21:36 PM »
Sure the bottles might handle it... But if you hate gushers as much as I do, you'll wish you'd only used 4 oz.

9
Of late I've become more a fan of munching on the raw grains to see which ones I like the best for a particular recipe, rather than saying "MO is more biscuity, 2-row is more bland", as nothing could be closer to the real truth than just by munching on a couple kernels of each immediately prior to buying or brewing.
I've never brewer with a malt I didn't chew first.

Then I am assuming you have not brewed with rye malt, as that s**t will bust your teeth in half!

Nothing could be further.  I love rye malt.  But yeah, it's quite steely.

10
I once made a beer with MO that I had toasted for a few minutes in a 350 F oven...... and it tasted very much like peanut butter.  So, the results indicating the MO to give a more nutty flavor definitely make sense.  Even when not toasted you can definitely pick up this character.

Of late I've become more a fan of munching on the raw grains to see which ones I like the best for a particular recipe, rather than saying "MO is more biscuity, 2-row is more bland", as nothing could be closer to the real truth than just by munching on a couple kernels of each immediately prior to buying or brewing.

Cheers!

11
Yeast and Fermentation / Re: Wyeast 3711 French Saison
« on: June 02, 2016, 10:24:23 AM »
I'd keep in the 60s for a whole week before ramping up.  Then give it time.  It can take up to a full month before the last few sugars are eaten up by this yeast.  You'll still get your Belgiany esters.

12
Yeast and Fermentation / Re: IPA with WY2565
« on: June 02, 2016, 07:36:20 AM »
Kolsch yeast is actually one of the secrets to awesome IPAs.  I believe I learned this from a Basic Brewing podcast from several years ago, where they ran a yeast experiment, and Kolsch yeast was the hands down winner.

13
Yeast and Fermentation / Re: Nottingham dry yeast and esters
« on: June 02, 2016, 07:34:38 AM »
Historically (like 5-10 years ago), Notty gave me consistent attenuation of 77-78%, regardless of mash temperature.  Now it seems to have evolved and is consistently giving people closer to 85% or more.  I don't know how this has happened, but it's the dryest dry yeast I've seen besides Belle Saison (which will give you >95% attenuation but also the Belgiany flavors).

14
Yeast and Fermentation / Re: Nottingham dry yeast and esters
« on: June 02, 2016, 06:06:49 AM »
I've used Notty for my last couple of batches.  It's a friggin beast, even more beastly than it was years ago.  Took a 1.077 beer down to 1.009!  It's friggin hot and going to need a year to age, and that was fermented in the low 60s.  I don't pick up any banana, but just a low nondescript fruitiness, maybe something like pear or apricot, somewhere in there, but not overpowering at all.  I wouldn't ferment it close to 70 F or above, that would probably spell trouble.

As far as banana goes, I get that not from this yeast but from EXTRACT.  If all your extract beers start to taste kind of the same with an odd caramel & banana flavor, that's the "twang" and you might want to look into partial mash brewing or BIAB to get started on more malty flavors and away from the twang.  Others will disagree with me, but that's fine, they have a right to be wrong.  ;)

15
Ingredients / Re: malt substitute for molasses?
« on: May 24, 2016, 10:15:08 AM »
Special B malt will get you into the right neighborhood.  Also any deep crystal malt like Crystal 120, 140, or higher if you can find it.

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