Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - MDixon

Pages: 1 ... 114 115 [116] 117 118 ... 123
1726
General Homebrew Discussion / Re: My problem judging first round
« on: April 10, 2010, 10:16:55 PM »
I seem to have hit on a magical OTC one-two punch for mine. I take loretadine (sp) everyday so I have lately added in Sudafed (without the regulated stuff) and it keeps me tame even on the harshest of pollen days. Lucked upon the combo this week when I was down for the count with an allergy migrane on Tuesday. Judged this morning without even a sniffle. Better living through chemicals  ;)

1727
Extract/Partial Mash Brewing / Re: full boil
« on: April 10, 2010, 12:41:05 AM »
I think what confuses people is the Maillard Reactions can create flavors which accompany the melanoidins which can present themselves as a depth of caramel flavor, but IMO it's important to realize caramel flavors do not automatically mean caramelization occurred and melanoidins are really colors/darkening or perhaps better stated, they are pigments.

1728
All Grain Brewing / Re: Boil Times
« on: April 10, 2010, 12:37:31 AM »
Exactly!

1729
All Grain Brewing / Re: saison mash
« on: April 09, 2010, 07:29:54 PM »
I think a better suggestion would be to tell our friend the OP to purchase Farmhouse Ales by Markowski and then decide how to proceed with mashing and with fermentation.

Then no one would be making generalizations which may or may not apply  ;)

1730
Extract/Partial Mash Brewing / Re: full boil
« on: April 09, 2010, 07:26:19 PM »
euge - Maillard Reactions = darkening = melanoidins (colors, high molecular weight pigments), but those reactions are NOT caramelization.

Caramelization happens at temps much higher than occur in boiling wort.

1731
All Grain Brewing / Re: Boil Times
« on: April 09, 2010, 07:19:34 PM »
Melanoidins are colors, just add some crystal or melanoidin malt  ;)

1732
All Grain Brewing / Re: saison mash
« on: April 09, 2010, 07:16:49 PM »
One thing though OP, if this is your first saison, then avoid using ANY spices. You will get more than enough from the yeast.

Case of the pot calling the kettle black...you don't have enough information to make that statement. Suppose our friend the OP decides to use some strain without distinctive characteristics, then his beer could potentially have a lack of spicy phenols.

1733
All Grain Brewing / Re: Boil Times
« on: April 09, 2010, 11:49:31 AM »
I use whatever it takes with my boiloff rate to hit my desired gravity. Generally that falls around 75-80 min, but at times it is ~65 min.

1734
All Grain Brewing / Re: Batch-Sparge and maltiness?
« on: April 08, 2010, 12:01:12 PM »
I'm going to point out since some may not know, that Dr. George Fix got his PhD in Mathematics, brewing was a passion and a hobby for him and he liked to experiment and learn the science of brewing.

1735
All Grain Brewing / Re: saison mash
« on: April 08, 2010, 11:58:02 AM »
DuPont (according to Farmhouse Ales by Markowski) mashes by striking at 113F and ramping up at 0.5F/min till mashout.

If you are looking for a single temp, try 146-148F.

1736
All Grain Brewing / Re: Astringency Question
« on: April 07, 2010, 11:58:32 AM »
It's really two things. Be sure the mash pH is in line, then, during the sparge be sure the pH of the runnings is not rising too high. The easiest test IMO is to do it on a pale malt grist (maybe with a little crystal), from there most any other mash should behave similarly unless the water changes for some reason or the grist has a fair amount of roasted grains.

1737
Classifieds / Re: U.S. State Quarters to complete my set
« on: April 05, 2010, 10:55:19 AM »
This is much nicer than what you are searching for and more expensive, but is a very nice way to get your coins
http://catalog.usmint.gov/webapp/wcs/stores/servlet/ProductDisplay?catalogId=10001&storeId=10001&productId=14696&langId=-1&parent_category_rn=10211

1738
All Grain Brewing / Re: Astringency Question
« on: April 04, 2010, 05:59:48 PM »
Sounds like you have realized you don't taste astringency, you FEEL/SENSE it. If you are finding the beers puckering then it does sound as if they have some astringency.

Have you measured your pH to ensure you are mashing and sparging at a proper pH level?

1739
All Grain Brewing / Re: Batch-Sparge and maltiness?
« on: April 04, 2010, 01:13:56 AM »
I don't particularly feel that batch sparging in and of itself presents a maltier resultant beer. If it did then every malt centered style would/should be dominated by those who are batch sparging and that does not universally appear to be the case and therefore the statement doesn't seem to be a proven across the board. What a proper batch sparge DOES do is keep one from oversparging.

1740
All Grain Brewing / Re: Astringency Question
« on: April 04, 2010, 01:06:45 AM »
daze - I gotta throw my $0.02 in there, what EXACTLY makes you believe your beers are astringent?

Pages: 1 ... 114 115 [116] 117 118 ... 123