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Messages - dmtaylor

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1
All Grain Brewing / Re: WLP029 Kolsch yeast Strain
« on: Today at 07:22:44 AM »
Can't fault the BJCP folks, they are literally trained to just pick out faults. Something tastes different, the brain goes directly to finding the fault that is closest.

I totally disagree.  Judges are trained to describe what they taste.  If they just settle for any old off-flavor because they're unable to describe what they're tasting, they've failed miserably.

BJCP Certified #A0511

2
All Grain Brewing / Re: WLP029 Kolsch yeast Strain
« on: November 30, 2016, 08:47:44 AM »
I enter once every couple years now just to monitor how dumb the judges have become.

3
All Grain Brewing / Re: WLP029 Kolsch yeast Strain
« on: November 30, 2016, 07:47:36 AM »
Fermented for only one week?  How old was the beer when you entered it into the contest?  If less than a month old, it just needed more time.  3-4 weeks is a more typical fermentation time for a Kolsch, and would reduce any off-flavors including diacetyl.

If the beer was much older than a month old, then... consider the very likely possibility that the judges imagined it.  This happens a LOT.  Just because somebody is recognized as a judge doesn't necessarily mean they're any good at it.  And this is more the case now than it was say 10-15 years ago.  A lot of bad judges out there.

5
Yeast and Fermentation / Re: How do I fix this?
« on: November 23, 2016, 05:50:18 AM »
Those are classic infections by Brett or bacteria or both.  Might turn out tasting good, but I have serious doubts.  If it tastes good today, recommend kegging/bottling most of it soon and maybe leave a little to mature in the fermenter to see if age is kind to it.  If it doesn't taste good, sorry, you have to dump it.

6
Ingredients / Re: Brewtan B
« on: November 22, 2016, 10:08:58 AM »
I've never met Joe, but I'm fairly certain that he is a genius.  Or, just really, really, really lucky.

7
All Grain Brewing / Re: Batch sparged and boiled too long!
« on: November 18, 2016, 06:42:41 AM »
Concerns over caramelization in the kettle are not valid.  No worries.  Sounds to me like you did the right thing after realizing your error in the oversparge.  I would have done the same thing in your situation.

Cheers.

8
Ingredients / Re: Brewtan B
« on: November 17, 2016, 08:03:43 AM »
I had theorized (on Brews-Bros) that iron was most likely causing the green color.  Later the guy must have run some water tests (? he never did state the source of his definitive conclusion?) and confirmed that it was in fact iron causing the green color.  If this occurs with anyone else, consider whether you've ever detected any metallic taste in your water or beer.  And even if you haven't, be glad that the Brewtan is in fact removing the iron from the water.  The green stuff will eventually settle out and not stay in the beer.  SO... the green color is harmless.

A similar effect is theorized for copper, except for copper the color expected would be a khaki tan color.  And other metals may cause other more interesting colors.  In any case, the net effect is that these metals are being removed from the beer, which should result in a cleaner tasting beer.

The alternative, of course, is to start from distilled or RO, and then you'll never see this weird coloration, except perhaps for the pink color reported by some.  I wonder if this might be just from impurities in the Brewtan itself, which seems it may be made from sumac fruit, which is red.  Now I'm pretty far out on a limb, but I do wonder.

9
All Grain Brewing / Re: Gravity consistently off by 10 points
« on: November 17, 2016, 07:27:17 AM »
I think it's about .035mil
Whoa! That's tiny.

LOL!  I see what you're talking about there... ;)

10
Beer Recipes / Re: Why Acidulated Malt?
« on: November 14, 2016, 02:47:27 PM »
There is a specialty bottle shop in Regensburg, Germany. We has
D a very nice Gose there, the salt is light, not over the top. The owner said he had a Westbrook Gose, and it was like drinking sea water.

I have a 6-pack of Westbrook.  It is indeed exactly like drinking seawater.  Tastes fishy to me even.  I've been giving it away to others as an example of how gose should NOT taste, and they tend to agree with me.

11
Beer Recipes / Re: Why Acidulated Malt?
« on: November 14, 2016, 12:40:09 PM »
You might want to use a little acidulated malt to get the mash pH closer to the ~5.3 desired.  Gose tends to be a very pale beer without a ton of specialty malts, so without the acidulated, your mash pH might be high at like 5.8-6.0, so you'll likely find that a little acidulated malt is a great idea for pH control, even more than it is for flavor contribution.  Otherwise I'd agree, a bit of lactic acid added after the mash is done would be okay to add the desired tartness in flavor.  Or better yet, go the route of a sour mash or partial sour Lacto fermentation or whatever, and don't add any acid at all.

Anyway........ the one authentic imported gose from Germany that I tasted was not very tart or salty at all.  It was more like a witbier than anything else.  I get the feeling that everyone in America just loves to overdo everything.  So, consider whether maybe you don't need to bother with anything too fancy, yet it might turn out even more authentic in the end.

12
Ingredients / Re: Salt in brown ales?
« on: November 13, 2016, 07:39:34 AM »
A little salt is rarely a bad idea.  A pinch is good, maybe 1/4 teaspoon in 5 gallons.  If you used much more than that, it could risk tasting more like a seawater oyster stout.

13
Ingredients / Re: Bitter or sweet orange peel in a Gose?
« on: November 11, 2016, 07:40:45 PM »
I'd skip the orange peel and just use coriander.

14
General Homebrew Discussion / Re: Repeatable Boil Off
« on: November 11, 2016, 06:32:56 PM »
Boiloff rate truly is a little bit variable.  When I have 20-30 minutes left in the boil, I check the volume and how close it is to what I expected.  If too low then I consider whether to add more water to allow a longer boil or whether to start adding my late hops right away and shorten the boil.  And vice-versa, sometimes I have to plan for a longer boil.  In either case it doesn't affect the bittering significantly in most cases, but could affect timing of the late hops.

15
General Homebrew Discussion / Re: Hop utilization vs. boil gravity
« on: November 08, 2016, 10:18:39 AM »
Maybe this is an argument for skimming.

Yeah, wow.  Funny how we might rediscover lost knowledge from the past that brings us full-circle.  Then again...... more experiments are needed because maybe this whole thing is just moot.

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