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 - dmtaylor

Pages: [1] 2 3 ... 152
Ingredients / Re: Homegrown Cascade Recipe, need help
« on: Today at 02:19:15 PM »
I would go ahead and brew the recipe as is, but only use 4 oz priming sugar instead of 5 oz.  Insurance against possible gushers.

Yeast and Fermentation / Re: WLP540 - Slow attenuation?
« on: Today at 11:39:31 AM »
The yeast is going to do what it wants to do.  I would agree that 1.007-1.012 or thereabouts seems to be a reasonable finishing gravity for a reasonable-strength abbey beer, while 1.020 would seem too high.  But it's a living creature and a fussy one, so you never know exactly where it's going to turn out.

For whatever it's worth, I have experienced the same difficulties with the Wyeast versions such as WY3787.  Still a pain to deal with.  Fortunately, the beers always seem to turn out tasty no matter what happens.  It's the magic of the abbey yeasts!

Yeast and Fermentation / Re: WLP540 - Slow attenuation?
« on: Today at 10:18:15 AM »
Those abbey yeasts are stubborn and painful to deal with.  I hope you can enjoy whatever comes out of it.  I've made the mistake in the past of bottling when I thought ferm was done, only to find out about a month later that all my bottles were still fermenting and turned into gushers, and then the final beer was super dry and not the wonderful moderate-attenuated beverage that it was in the first few weeks.  This was WLP530 but I can see the same thing happening with WLP540 or any other Belgian yeast, they're all just so dang finicky!

Questions about the forum? / Re: German Brewing subforum
« on: Today at 07:28:51 AM »
My guess is that any Subforum should be kept more generic in nature, like "Process" or something like that, where any kind of special processes could be discussed, not limited to German ones.  Otherwise it smells like the AHA is endorsing a specific process, and I doubt they want to do that.

General Homebrew Discussion / Re: Old brewing magazines
« on: October 26, 2016, 05:36:27 AM »
If you think about it, a collection of magazines like this documents a revolutionary period in American brewing, from start to... normalcy.  In about 200 years, historians will write blogs based on what we knew and what we thought we knew in the 1990s and 2000s, and the future version of Gordon Strong will write BJCP Guidelines on it and get it *almost* right but it won't be exactly right.

Almost makes you want to brew a Pre-Revolution concentrated boil amber ale with 3.3 lb amber LME, 2 lb corn sugar, 1 oz Eroica, top up with chlorinated water, and pitch Munton's yeast warm and allow to cool down, doesn't it?!

We've come a long way, baby.  :)

The Pub / Re: Spelling and Grammar
« on: October 25, 2016, 03:18:53 PM »
I think this is a forum about homebrewing.  If there is a proper English forum you may want to seek it out and discuss your grievances.  I for one could care less if someone doesn't practice proper English during informal conversation.  You may call it what you will, but I would bet you a round of beer that you wouldn't correct someone at a bar.  What's the point of doing it here?

Initially I'd honestly wondered the same thing.  Then I figured... what the hell (Doc Brown style).

The Pub / Re: Spelling and Grammar
« on: October 25, 2016, 02:55:42 PM »
You'll be hard-pressed to find any errors in any of my writing.  Some laziness, perhaps, such as the lack of a proper subject in this very sentence.  But that's about it.  Also note: I write a hell of a lot more fancy than I speak in real life.  My speech is chock-full of "yeah", "uh-huh", "nope", and swear words.

To Denny and Drew: my favorite curse words start with s--- and b----.  My real favorite that I use at least once a month is "son of a mother ------- wh---".  I've always wanted to tell you guys that.  ;)

Homebrew Clubs / Re: Input requested on homebrew club meetings and events
« on: October 24, 2016, 06:36:28 AM »
The club I am in enjoys everyone brewing the same or similar beers and then holding a contest with medals for 1st, 2nd, 3rd.  We have done this probably 15 times in the past 5 years and a lot of people really enjoy the friendly competition and chance to win some bragging rights.  Often times we also make this educational or experimental to learn what different ingredient, processes, yeasts etc. will do for us, so we can learn and hopefully become better brewers while enjoying the fruits of our labors.

Every year we also put our beers into multiple local brewfests and demonstrations.  This gets our name out there, educates the general public about how good beer can be made at home, and sometimes even earns us new members!

Beer Recipes / Re: Koyt-gruit hybrid
« on: October 23, 2016, 08:54:45 AM »

General Homebrew Discussion / Re: Old brewing magazines
« on: October 22, 2016, 08:30:31 PM »
I keep all of mine, but I'm not sure why.  About 10 years ago, mid-2000s, I re-read every issue of BYO that I had accumulated over 5-6 years since I began brewing in 1999.  Learned a lot from doing that actually, because by that point instead of being a total novice I was like intermediate level.  Now I just keep them even though I know I'll only read them once.  But then if I ever want to look up an old article but it's not online, I'll still have the hard copy to go find it, if I wanted to.  Yeah.... that'll never happen anymore.  Maybe somebody will want them someday, I dunno.

Good information.  I've noticed as I'm sure others have that any leftover StarSan mixed with water and left in a bucket for a month or two will turn cloudy and might even have something "growing" in it after time, which has recently led to me switching back and forth now between StarSan and good old Clorox bleach for sanitization.  I figure between the two, the critters are dying somewhere in there.

Not to mention I use glass to ferment now instead of plastic, except for very small experimental batches where I'm not afraid to use gallon "milk" jugs for one-offs (I would not re-use these).

Yeast and Fermentation / Re: would you use it
« on: October 16, 2016, 05:00:45 PM »
Is it just me or are the new WL packs somewhat of a PITA?  I can't seem to open one now without it splashing someplace other than the intended wort.

Other Fermentables / Re: OG of unfermented cider
« on: October 15, 2016, 04:57:24 PM »
Fiber and pectin and all that doesn't affect the reading at all.  I agree with Denny.  I just juiced a few of my own apples yesterday and also bought juice from two different places.  1.2 gallons of each times 3 = 3.6 gallons total.  Gravities were 1.042, 1.045, and 1.047, for an average of 1.045.  This is very normal.  When gravity hits about 1.010 then I will add gelatin, rack, and keep cold for unadulterated naturally sweet enjoyment.


Ingredients / Re: Brewtan B
« on: October 14, 2016, 08:22:25 AM »
If it helps at all, I would say that 100ppm is an INTRODUCTORY dose rate, i.e. you haven't made system changes to increase "tightness" (reduced O2 ingress from process points).

That is a helpful reference point.  Thank you.  I'm sure I can cut out oxygen in minor ways.  Just don't know how effective my methods would be without trying real hard, since I'm cheap 'n' lazy.

Ingredients / Re: Brewtan B
« on: October 13, 2016, 04:49:28 PM »
Sulfate and sulfite are two different things, but related.  SMB is sulfite, and steals oxygen to form sulfate.

You may be right on the sodium.  I'd reduce any sodium chloride or baking soda additions if using a lot of SMB.  And, maybe we don't want to use "a lot" either.  This forms part of my skepticism of its use.  Not to mention other chemicals like Brewtan / tannic acid -- what else is it doing to flavor that we don't yet understand.

Where's Martin...

Pages: [1] 2 3 ... 152