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Messages - gail

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The Pub / Re: Ginger or Maryanne?
« on: April 04, 2010, 12:43:40 PM »
Gail, the choices are not meant to necessarily be sexual. Which one would you be friends with?
Oh yeah, family friendly...Mary Ann. :)

I once read that women (in general) can detect a certain substance in beer at lower thresholds than men can (in general). Wish I could remember what it was -- anyone know?
And I bet people detect diacetyl at different levels, too.

I have heard (so take it for what it's worth) that women are generally more sensitive to aromas in beer but I'll bet that varies by genetic ability to detect certain substances like diacetyl.  I've judged with a very well known male judge who is extremely sensitive to diacetyl.  I know I am very sensitive to phenols and have to temper my judging accordingly.  I have also heard that women are more likely to perceive acetaldehyde as tomato juice in darker beers than are men.  For me, what men perceive as vegetal = tomato juice to me in dark beers.
Wow, a long way off track from decoction mashing...but I've learned a lot in this thread.

The Pub / Re: Ginger or Maryanne?
« on: April 04, 2010, 02:06:20 AM »
But what about those of us who would choose the Professor?
And then there was David Cassidy...
LOL--haven't thought about those shows in forever!

All Grain Brewing / Re: Astringency Question
« on: April 03, 2010, 09:20:00 PM »
Denny...this has my curiousity going.  What would make this process happen (rising pH in longer mash)?  Once buffered, how would this change?  What chemical changes are being produced in very, very long mashes?

All Grain Brewing / Re: Astringency Question
« on: April 03, 2010, 08:39:05 PM »
Sounds like a few different things are being discussed here.
Correlation between astringency, tannin extraction and pH--yes.
Correlation between length of mash and pH (with the exception of an acid mash)--not that I've ever heard, read about or experienced. 
Anyone know of any data to correlate length of mash (after the initial 10-15 minutes or so at sacc temps) with rising (or even changing) pH?  Kai?

All Grain Brewing / Re: Astringency Question
« on: April 03, 2010, 03:25:38 AM »
I think I use the same stainless false bottom (from my LHBS tho, not NB) and it really works great, no complaints.  Hope that changing your stirring ends your hassles of stuck sparges AND the astringency you're sensing.
Good luck,

All Grain Brewing / Re: Astringency Question
« on: April 03, 2010, 03:05:37 AM »
Possibly try making sure you're not dislodging the false bottom as you stir, causing grains to get underneath.  A smaller amount under the false bottom will just run out of the valve as you recirculate until the grain bed sets.
I'm wondering about your crush--too fine will create stuck mashes and may also lead to excessive tannins in the finished beer which might seem astringent.  Astringency will feel like chewing on grape skins, or even like drinking strong tea, sort of drying on the sides of your cheeks.  How much flour do you have in the grain after milling?

All Grain Brewing / Re: Astringency Question
« on: April 03, 2010, 02:53:39 AM »
Are you using a plastic false bottom or a stainless one?  The only stuck mash I've ever had in 9 years was with a plastic false bottom that floated on me, causing a clog in the valve.

Extract/Partial Mash Brewing / Re: steeping grain
« on: March 29, 2010, 06:40:42 PM »
Quote from Euge:
Doesn't tannins in beer also have a "tingly" effect on the tongue as well as the dryness?

Like Denny said, tannin in the mouthfeel is sort of like chewing on grape skins.  "Tingly" effects are more likely from CO2 (often excessive amounts are noted), acids (like carbonic acid or acids as found in sour beers), or higher bitterness from hops.  High levels of hoppiness (like in an IPA or DIPA) will also "dry out" your tongue.  I've personally not perceived tannins as "tingly" though.

Ingredients / Re: Cherries
« on: March 29, 2010, 05:26:50 PM »
I've heard Balaton cherries are a close approximation.  A web search will turn up sources; Ken Schramm reports on one farm in Michigan near Traverse City that will ship them:
Combining Balatons and North Star reportedly gives a very good color and flavor.  In my experience, Montmorency cherries make great pie but are not great by themselves when fermented (need to be mixed with a darker, sweeter cherry in my opinion).


All Things Food / Re: Ethnic Cooking
« on: March 29, 2010, 12:44:51 AM »
Every try using a Ginger Beer plant?  Makes great ginger beer (non-alcoholic or very low alcohol) very easily.  Carbonates naturally, needs very little to no sanitation and the recipes are really easy to modify to your tastes.  Raj Apte did a presentation at the AHA conference in 2006, if you search his name and ginger beer plant, you'll find a lot of info. Mike Dixon, whom I believe has posted a number of times on this Forum also has a number of really good recipes that can be found on the web. 
Time to make another batch...the sunlight coming in my windows is getting nice and warm, perfect for a good ginger beer ferment.

General Homebrew Discussion / Re: VERY BITTER FLAVOR
« on: March 27, 2010, 12:32:45 PM »
One of the things I read before I started my first brew is that hard water is better for flavor. Would any of the more experienced guys agree with this or disagree? Would that even be relavent to the bitter taste?

Hard water indicates high levels of calcium and magnesium (not the same as high alkalinity).  Biggest issue with hardness is that you want generally between 50 and 100 ppm calcium for good fermentation and protein flocculation in an all grain brew.  Too much hardness can be an issue but that's not likely in asu's situation. 


General Homebrew Discussion / Re: VERY BITTER FLAVOR
« on: March 27, 2010, 12:24:05 PM »
I have a RO system installed in my house, since I'm doing extract full 5 gallon boil (never top off batch with cold water) would RO water be OK?  For all grain I understand we my have mashing complications.
Are you using all extract or are you including specialty grains like crystal/caramel, chocolate or black malts or roasted barley?  Liquid or dry extracts?  After bottling, what temp are you keeping your bottles at to carbonate?  What do you use to carbonate?  How is your carbonation level?

Ingredients / Re: Brewing water
« on: March 19, 2010, 12:41:19 AM »
Gail, I live in Flint which gets it's water from the Detroit system and I usually dilute my water with RO to 50% for most beers between 6-13 SRM. I have noticed during the winter though that my mash ph has been lower which would mean my bi-carb values are down and the water has less buffering capability. I brewed a Stout with 100% my water a month ago and the ph is usually spot on but I had to add some CaCO3 to the mash to raise the ph a little. First time I've ever had to do that.

Oh, and I always add about a teaspoon of gypsum to the boil for my IPAs. I don't know my sulfate level but I think it makes the bitterness much more "clean" tasting.
The last info I got on our Detroit city water was Spring 2009, sulfates at 31 ppm.  That was from Springwells plant which supplies my area.  I'm pleasantly surprised Flint gets Detroit water.  Jeff is right: our city water is great for most beer styles and stouts need just a little adjustment.  Time to get another city water analysis which should be available soon.  I'm reading another thread about Best vs. Weyermann malts and am wondering if the issues I'm having with lighter SRM beers is really about the malt and not the water (I have diluted and not gotten the clean, malty results I've wanted).  I love this hobby.  So many variables.

The Pub / Re: Revisiting old hobbies
« on: March 18, 2010, 01:10:07 PM »
A few years ago the MI DNR confirmed wolf prints near Mackinaw City (northern tip of the Lower Penninsula), probably came over on ice from the UP.  I'm keeping my little guy close by when I'm up north (most of the summer).

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