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Messages - dmtaylor

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1
Beer Recipes / Re: Pale Rye
« on: March 25, 2017, 05:25:51 PM »
Sounds very tasty, and similar to my own honey rye ale.  I add Munich and amber malt as well to mine but do whatever you think you'll like.  For suggestions, I would cut the honey malt in half and maybe replace with honey honey.  :)

Enjoy.  Oh, and uh, don't forget to add a pound of rice hulls.  You'll be glad you did.

2
All Grain Brewing / Re: Best Method to Crush Raw Wheat?
« on: March 22, 2017, 12:53:27 PM »
I've not used raw wheat, but I'm thinking some heavy artillery may be required.  If you have 3 rollers, that's awesome.  Set the final gap tight.  I'm wondering also how well a food processor might work; however, I also wonder if the berries would just fly around inside and take friggin forever to get cracked.  In any case, I do bet that adding a little water should help give the mill or processor a little something more to grab onto to get the job done.  Just go easy on it.  A very light spritz with a water spray bottle might be all that's needed to help move things along.

Let us know what you learn.  And hopefully someone else will be more helpful than I am.

3
Wyeast 3787 is indeed an extremely fussy yeast.  I've gotten it to perform okay if I start cool in the mid 60s F then raise to mid-70s F after the first week or so and keep it high until it's done.  Swirling the fermenter every day might also help a bit.  But it can definitely be a pain to deal with, and requires patience.  It takes off fast in the beginning, but it's those last 10 or 15 gravity points that take like a whole month for it to burn off.

4
Ingredients / Re: Hallertau Blanc
« on: March 22, 2017, 11:18:44 AM »
I wanted to use some in my last IPA, but couldn't get it locally so I'd have had to order it special, and the absurd shipping costs totally killed the order for me.  However I'll be very interested to hear how yours turns out, as eventually I'm sure I'll find it cheaper and still want to try it.

5
My club the Manty Malters (of Manitowoc, WI) basically plagiarized the Falcons' constitution and bylaws a couple of years ago.  Since we were already doing most of the stuff in it, the club didn't change all that much as a result.  If you are newly adopting some things within it then things will change more.  For the good or bad, who's to say.  Personally, I prefer social aspects and think we have way too much business at our meetings -- it takes friggin 90 minutes to get through all the business.  I'd prefer to have a 20-minute business meeting and set committees to work on the finer details.  But I'm not the Pres and I never want to be, so I guess it is what it is.  Each club has its own dynamic and quirks, and that's fine.  It's always a great idea to visit neighboring clubs to see what ideas you can steal from them, including ways to improve or maybe even to scale back if your club is overly social or business or whatever.

6
All Grain Brewing / Re: Batch sparge efficiency
« on: March 20, 2017, 11:30:59 AM »
I have fmd that doing more than one sparge really has so little effect for me that I don't bother woth more than one.

I agree with your points including this one.  HOWEVER, I do think double sparging might help for some brewers, especially those who don't crush as finely as you and I do.

I too mash usually at a ratio of around 1.5-1.75 qt/lb.  But if my efficiency sucked then I might at least try going lower and sparge a lot more to see if it helps at all.

As Kai used to say "the first wort is the best wort".  I'd rather get more out of the first runoff than the sparge.  And I definitely saw a 3-5% increase in efficiency with a thinner mash.

Again I agree.  For maximum efficiency, it is indeed critical to drain every drop of wort out of the first runnings before sparging.  This includes tilting the mash tun to get everything out.  Takes a few more minutes but it's worth it.  Those who only drain off like 80% of the first wort before adding sparge water are losing efficiency.  That's a fact.  I'm a good to the last drop guy myself.

7
All Grain Brewing / Re: Batch sparge efficiency
« on: March 20, 2017, 08:33:48 AM »
I have fmd that doing more than one sparge really has so little effect for me that I don't bother woth more than one.

I agree with your points including this one.  HOWEVER, I do think double sparging might help for some brewers, especially those who don't crush as finely as you and I do.

I too mash usually at a ratio of around 1.5-1.75 qt/lb.  But if my efficiency sucked then I might at least try going lower and sparge a lot more to see if it helps at all.

8
All Grain Brewing / Re: Batch sparge efficiency
« on: March 19, 2017, 03:36:58 PM »
The first thing to check with efficiency questions is always the crush.  You might want to try to crush just a little fit finer and see if that solves the problem.

Another potential issue is mash pH.  Ensure it's within 5.2 to 5.5 (as measured in a room temperature sample).  With batch sparging, if your mash pH is good then the sparge pH shouldn't be a problem at all.

Another thing you could try with batch sparging a relatively higher gravity beer like a 1.072 DIPA would be to mash thick, like 1 qt/lb, and do a double sparge, aiming to get 1/3 of the boil volume from first runnings, 1/3 from first sparge, and 1/3 from second sparge.  This would really maximize efficiency, and only takes a few extra minutes to do.  By the way...

Waiting 10 minutes for equilibration after adding sparge water does nothing for you.  Mix well, then start vorlaufing right away.  It just doesn't matter.  Don't take my word for it?  Denny (as well as many others) will tell you the same thing.

9
General Homebrew Discussion / Re: Tangy Aftertaste
« on: March 17, 2017, 04:30:28 AM »
Sounds like the "extract twang", due either to old extract, not great water, or in this case maybe also the bacteria of which you speak.

Following are general pointers that should help.  Copy image into Word for easy printing if desired.


10
Ingredients / Re: Hop Suggestions for an Over-the-Top, Citrusy IPA
« on: March 15, 2017, 08:05:09 AM »
Citra, Columbus, Cascade, in maybe a 1/1/1 ratio.  Yep, that'd do it.  Use Columbus or Cascade for the bittering, and all three at flameout or whirlpool, and dry hop.  Each late addition should be about 0.75-0.8 oz per gallon (about 4 oz in 5 gallons).

11
General Homebrew Discussion / Re: Idea for experimentation
« on: March 14, 2017, 01:48:00 PM »
In strong light, skunking happens very quickly.  Almost instantly.  The human nose is capable of detecting mercaptans in extremely low amounts (don't ask me for specific ppb's, I'm sure you can Google it).  In weak light, meh... I dunno.

I do wonder how much opacity, haze, and SRM would impact the reaction rate.  For instance, a brown bottle does protect the beer far better than a green or clear bottle.  But what about the beer itself, if added to a clear container, is a stout more protected than a pilsner?  Does the haze of a NEIPA provide more protection than a clear IPA?

In any case, I'm too lazy and uninterested to run experiments myself.  In fact, I dare say, I actually enjoy a barely detectable amount of skunk, especially in a German or Mexican lager.  Just seems okay to me for whatever reason.  Some people don't mind diacetyl or DMS.  I don't like those very much.  However I don't mind just the slightest hint of lightstruck.

So anywho... just mumbling to myself out loud probably.  Cheers.

12
Yeast and Fermentation / Re: WLP810
« on: March 14, 2017, 04:27:35 AM »
I'm sure it's fine.  But yeah, what's your local weather been like?

13
Commercial Beer Reviews / Re: 36 of the best Tripels in the world
« on: March 13, 2017, 08:00:11 PM »
Way to go, Keith.

I'm making a La Fin du Monde clone attempt in a couple months, stepping up the dregs of La Fin bottles to try to get the most authentic results, but also splitting the batch to try out Lallemand Abbaye.  I'd be interested to hear if you have any thoughts on these two yeasts, and if you're willing, what yeast you use.
Dave, I'm interested to hear your results. I love the Unibroue strain, but I've only ever used the Wyeast version. I've never stepped it up from dregs. Have you considered using Blanche de Chambly for the dregs instead of La Fin? It's only 5%, so I'm thinking that the yeast is probably in better shape.

I hadn't considered that.  Not a bad idea.  Except I think I'll only buy La Fin, because I friggin love it.  Plus I'll save a bottle so after I make my own I can do a side-by-side comparison to see what's similar & different.

14
Commercial Beer Reviews / Re: 36 of the best Tripels in the world
« on: March 13, 2017, 11:18:25 AM »
Way to go, Keith.

I'm making a La Fin du Monde clone attempt in a couple months, stepping up the dregs of La Fin bottles to try to get the most authentic results, but also splitting the batch to try out Lallemand Abbaye.  I'd be interested to hear if you have any thoughts on these two yeasts, and if you're willing, what yeast you use.

Cheers.

15
Wait a few more days to clear then bottle it.  It's done.  Just enjoy it.

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