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Messages - dmtaylor

Pages: [1] 2 3 ... 132
1
Beer Recipes / Re: Jack fruit ale
« on: May 04, 2016, 07:29:36 PM »
At least it's not a durian.

There's something I need to try before I die, at least once, since it's such a love/hate thing and bet I might love it.

2
Beer Recipes / Re: Jack fruit ale
« on: May 04, 2016, 06:07:17 PM »
Never brewed with it, but tasted it, and was not really impressed.  And you're right, it's a bear to deal with.

Go with the light ale as you figured, but back off on the hops to let the fruit flavors come in better.  An American wheat would be the first thing to come to mind, but just about any low hopped blonde beer would work fine.

3
Ingredients / Re: Weyrman floor malted Pilsner
« on: May 04, 2016, 11:22:47 AM »
I think it's only in the last few years that it's become more modified, Dave. I remember a few year back that retailers ran the disclaimer that it needed to be step mashed. Pretty easy to use now.

I don't doubt the truth in that at all.  We've come a long way here in the 21st century.  Now for those who want to do decoctions and step mashes on purpose, it's got to be dang near impossible to find anything undermodified enough to be worth the bother and not destroy body and head retention.

4
Ingredients / Re: Weyrman floor malted Pilsner
« on: May 04, 2016, 09:21:23 AM »
I've seen that doc countless times.

I'm sure many people have, but some like myself had not.  I still see people talking about how floor malted pils is supposedly undermodified, but when you look at the specs, it's clearly NOT.  I like to rely on science more than rumors and opinions, at least in some cases.  ;)

Here's an even more specific link:

http://www.weyermann.de/pdf_analyses/q019-001960-01.pdf

Based on some interwebby searches, Kolbach under 38% is about the threshold from moderate to undermodified.  So, at 41% Kolbach, this malt is actually pretty well modified.

5
Ingredients / Re: Weyrman floor malted Pilsner
« on: May 04, 2016, 09:02:43 AM »
Our friend Bryan let the following link slip by accident on another forum.  You can download a lot of cool specs including Kolbach indices -- in English, no less!

http://www.weyermann.de/usa/gelbe_seiten_usa.asp?go=brewery&umenue=yes&idmenue=269&sprache=10

For whatever it's worth, the floor malted pilsner malt is still considered by anyone's standards to be "well modified", so anyone purposely looking for an undermodified malt here is unlikely to find what they want.  Just so you know.

6
General Homebrew Discussion / Re: Shipping beer WTF
« on: May 03, 2016, 03:14:21 PM »
No one from either UPS or FedEx has ever asked me what was inside, they just basically let me drop off the package and move on.  The answer I always have prepared just in case is "food samples for analysis", but on second thought that's probably still a little suspicious.  How about "non-perishable food in glass containers".  Now that's being honest without being suspicious!

I always leave out any reference to "beer" in the address.
For example, Craft Beer Cellars becomes Craft Cellars, New England Regional Homebrew Competition becomes NERHBC, etc.
The folks at the local UPS drop-off location don't ask, I don't tell.

Great points -- I began doing this as well in recent history.

7
Other Fermentables / Re: Cigary cider
« on: May 02, 2016, 06:05:48 PM »
No, I wasn't clear.  I assumed you might possibly be tasting the yeast or critters themselves, not the flavors produced by their metabolic processes -- those would not floc out with the gelatin.  However the critters could have a meaty or perhaps tobacco flavor all their own.

8


Nice job, Ray & Co.

9
Other Fermentables / Re: Cigary cider
« on: May 02, 2016, 11:59:21 AM »
Could be yeast or wild beasts.  If so, gelatin would take that right out in a few hours.

Could also be just the character of the fermented juice.  If that's the case, gelatin wouldn't help and you just might not be a cider guy or enjoy this particular cider... but other people might like it.

Cider is a majestic thing all to its own.  Don't expect it to taste like commercial ciders either, because of course they're mostly crap compared to the interesting stuff you can make at home.

Hope it turns into something you can enjoy.  Cheers.

10
I have done this:  Brew a small 2-3 quart batch of 100 IBU wort with a similar recipe as the original beer (extract is easiest) then cool and add to your other beer.  It definitely works and you can actually do some volumetric calculations to figure out exactly how much you need to make and add.

11
Yeast and Fermentation / Re: Yeast stopped at 1.025?
« on: April 27, 2016, 12:26:52 PM »
Might be an extract problem.  Certain extracts are not very fermentable.  One thing you could do is add more sugar (like just regular white cane sugar) to jack up the alcohol and get things going again.  But if you do that, you'll need to wait several more weeks for that to ferment out again.  Or you can just live with it.  Seems like it's done fermenting.  So I do think it's most likely because of your extract.  What was your recipe exactly?

EDIT: Stevie is probably right.  I have never used this yeast.  Listen to what he says.

12
General Homebrew Discussion / Re: Great little lost oddity
« on: April 25, 2016, 08:28:57 AM »
I'm originally from Milwaukee and of half-blood German heritage, but now live 100 miles north.  I do still get downtown from time to time for concerts.  Perfect example: This Friday my wife and I are headed to see Alan Jackson someplace down there.

I went to Mader's a long long time ago, circa 1999.  I believe that was to see the Nutcracker around Christmas.  I recall having Franziskaner in the tall glass and thinking it was fantastic.  At that exact time I was just beginning to develop my taste for craft and imported beer.  Probably got some kind of pork & potatoes but I don't recall anymore.  I did think it was a cool place and would love to go again sometime, but of course the wife hates German food.

I grew up in Milwaukee (still call a drinking fountain a "bubbler").

Of course it's a bubbler.  A fountain is one of those big things in the park.  ;)

13
European Amber Lager, eh?  Adding recipe to my database for safe keeping!  Congrats!

14
General Homebrew Discussion / Re: Decoction help?
« on: April 22, 2016, 11:01:00 AM »
A protein rest for 30 minutes is a really bad idea in the 21st century.  Don't do it.

90 minutes at 149 F is also extreme overkill.

Make life easier and more effective.  See my method here:

https://www.homebrewersassociation.org/forum/index.php?topic=24627.msg328634#msg328634

By the way... I still haven't followed this exact method yet, but based on past similar experience, I know this tweaked process will work.  And I will in fact use it for my Vienna/Oktoberfest in the next week or two.  Fun.

15
Beer Recipes / Re: Mexican Vienna
« on: April 21, 2016, 03:12:32 PM »
Use corn if you like corn.  Use more malt if you like more malt.  Personally, I like more malt.  :)

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