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Messages - dmtaylor

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General Homebrew Discussion / Re: Purpose of hard alcohol in beer
« on: October 23, 2018, 11:09:32 PM »
It tastes good, that's the purpose.

How much is a matter of preference.  Most people would prefer it adds a little flavor without overwhelming the beer or making it taste "hot".

A lot of people add these things to strong beers like Imperial Stout, barleywine, Scotch ale, and such as that, but it's not a requirement.  You can of course add to any style you want.

Yeast and Fermentation / Re: Cider not fermenting
« on: October 23, 2018, 11:06:09 PM »
Yes, if there are preservatives, it will be delayed for a while.  You can wait another couple days and hope for the best, or add more yeast.  It will eventually start up.

General Homebrew Discussion / Re: Preventing phenolic flavors
« on: October 23, 2018, 08:21:01 PM »
Don't sweat it.  If I had a nickel for every time a judge was flat wrong... much less a non-judge!......

General Homebrew Discussion / Re: Preventing phenolic flavors
« on: October 23, 2018, 05:19:37 PM »
It must be some phenols other than chlorophenol then.  Could be bad judges (very likely) or could be from wild yeast.  Try to get the beer judged again and see whether they complain of the same thing or not.  At least 6 or 7 times out of 10, the judges don't know what the heck they're talking about.  What were their ranks?  Yes, I'm serious.  I mean.... do YOU taste any phenolics?  Which would be smoky, plastic, band-aid, pepper, etc.

General Homebrew Discussion / Re: Preventing phenolic flavors
« on: October 22, 2018, 11:28:38 PM »
RC is right.  Chlorophenol.  Don't use bleach, and add Campden to your water 1/2 tablet per 5 gallons prior to adding any malt, to eliminate the chlorine and prevent this flavor.

Beer Travel / Re: Probably been asked already...
« on: October 22, 2018, 05:31:40 PM »
Denver is nuts.  Hundreds of breweries to choose from, which is great... if you don't mind driving 30 minutes between each one.

Ingredients / Re: Mittelfrüh
« on: October 21, 2018, 10:40:23 PM »
Every season is a little different.

And anyway....

There's more to life than the IBU.

Stay thirsty, my friends.

Yeast and Fermentation / Re: Dried yeasts and pH
« on: October 19, 2018, 03:35:52 AM »
WB-06 German hefeweizen is at pH 3.7.  It is too tart for my liking, not a horrible beer but zero clove or banana which is dumb.  It does have a slight chlorophenol, which is odd since I'm sure I used Campden, I always do, but that's the only phenol I get out of this.  Not my best hefeweizen, that's for sure.  But I remember being struck by the tartness the first time I ever tasted it, and today was no exception either.  Tart.  Can drink it, it's alright, but not a very good German hef.  So yeah, I won't be using WB-06 anymore.  But maybe for an American hefe, after second use and not fresh from a new pack of yeast, it might be okay!   ;)

Yeast and Fermentation / Re: Dried yeasts and pH
« on: October 18, 2018, 03:51:52 PM »
I have been trying dried yeasts a fair bit of late, and have noticed something interesting.  The first generation fermentation finishes with an unusually low pH,  around 3.8, with (unless I'm deceiving myself and tasting what I expect to find) a predictable slight tartness in the beer.  On harvesting and repitching the yeast, subsequent generations seem to perform just like normal liquid cultures, with a finished pH of around 4.2.  Can anyone explain this?

Possible exceptions are W-34/70 and Windsor,  both quite powdery; but this may well be a red herring or just an outlier,  because I'm reporting only a nearer-normal first generation pH, having made no comparison with a repitch.

Excellent observation!!!!  I have been using mostly dried yeasts for several years now, and I have long noticed that they all seem to have the odd tartness.  I've always used fresh packs, not repitched.  I thought maybe I just didn't like dried yeast?  But if your observation is correct, then perhaps I should check pH, and perhaps we should all be making yeast starters for all dried yeasts!!!!!  Then it would always be "re-pitched", at least from the starter to the intended wort.

Fantastic.... why didn't we think of this before?!  Over the next few days I'll measure the pH of some of my finished beers, and see how they compare.  I've got several batches to choose from.  Easy enough to pull out the old pH meter (which yes, I do calibrate for EACH AND EVERY USE).

EDIT:  To answer Denny's question, I get a very peculiar tartness from WB-06 for certain.  Swore I'd never ever use that yeast again.  I still have a couple bottles of that one and will report back on exact pH reading.

General Homebrew Discussion / Re: The Six New Beer Styles of 2018
« on: October 17, 2018, 12:14:04 AM »
But............. isn't IPA just another word for "beer", now, in the 21st century?  Isn't everything just some form of IPA?!?
College friend from New England used to crack me up:  "You want a Coke? Yeah, what kind -- Pepsi, 7Up, root beer...?"  Now I realize these are the same folks who started with the "Black IPA" and so on....  If you want a nice sessionable IPA I've got some PBR in the fridge....  But seriously, you're on to something.  The letters have nothing to do with "India," "pale," or maybe even "ale" anymore.  But we seem to be coalescing some idea of what it does mean.   And I don't think my PBR will be included.   Surely it signals a very hop forward beer, whether that means in terms of bitterness or flavor/ aroma?

Ever had McEwan's IPA?!   ;D ;D ;D ;D

General Homebrew Discussion / Re: The Six New Beer Styles of 2018
« on: October 16, 2018, 09:48:08 PM »
But............. isn't IPA just another word for "beer", now, in the 21st century?  Isn't everything just some form of IPA?!?

Brettanomyces yeast, Lactobacillus, and/or Acetobacter bacteria (and probably an assortment of other wild beasts) make Basque ciders taste like green olives.  You probably have an infection of one or more of these.

The Pub / Re: The future has never seemed more bleak
« on: October 15, 2018, 11:23:34 PM »
By the time 2099 hits, each of us will either be dead, or sorted by social classes into the "haves" and "have-nots".  I intend to be dead, and prior to that, one of the "haves".  My kids are bright and should be okay as well.  If they were morons, I might be a little more worried, maybe.  But of course, when we're dead we won't really care.

Ingredients / Re: Apples in Brown Ale
« on: October 15, 2018, 11:15:34 PM »
Anyone ever try replacing the strike water with cider?  I've done replacement with maple sap but never cider, which has a lot more sugar content.  I'm very tempted to try it on a small (1-2 gallon batch size) scale.

No, and it seems like a pretty bad idea for all-grain brewing.  I just checked the pH of my 2018 juice and it's 3.5.  Not suitable for mashing at that pH.

If brewing with extract, though, I'll bet it would turn out good.

General Homebrew Discussion / Re: Lager Won't Clear
« on: October 15, 2018, 11:57:36 AM »
Gelatin is very effective at removing yeast haze.  You must have something else, like a starch or protein haze.  How did you mash?  What temperature and for how long?  How was the crush?  Was it done at the LHBS?  Did you measure mash pH?

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