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Messages - dmtaylor

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General Homebrew Discussion / Re: Bohemian Pilsner Hop Schedule
« on: September 02, 2015, 04:10:34 AM »
Two words: hop burst.

Throw in 100% of your hops in the last 10-15 minutes of the boil.  This should give you all the flavor and aroma you want with little dicking around with timing.

All Grain Brewing / Re: Protein rest necessary?
« on: September 02, 2015, 04:04:42 AM »
Skip.  Detrimental.  History that needs to die.

Yeast and Fermentation / Re: Recommendations for Oktoberfest yeast?
« on: September 01, 2015, 05:35:23 AM »

I use to do a short rest in that range with their malts and found the head retention less than what I wanted so I boosted up to 131° and it seems better but still lacking that good lacing. My last few batches I skipped the protein rest, still waiting to tap into those beers to see if there's a difference.

Please let us know your results!  I imagine you may be pleasantly surprised.

General Homebrew Discussion / Re: What qualifies as "Real Ale"?
« on: September 01, 2015, 05:24:59 AM »
To the OP's question:  Ask CAMRA.  Most of the rest of us honestly couldn't care less.    :o  ;D

General Homebrew Discussion / Re: Adding NaCl to beer
« on: August 28, 2015, 04:32:16 AM »
There is no way you could taste that tiny amount.  Might contribute to yeast health though.

I agree that it is likely a maltster thing.  Also likely to be a temperature thing.  The number I see thrown around most often for homebrewers and which I have used is 122 F.  Perhaps at 130+ F the effect is not detrimental.  Possible.

Beer Recipes / Re: Alaskan Amber Steam?
« on: August 26, 2015, 02:19:15 PM »
I usually get around 80% attenuation with WLP029 but normally mash pretty low as well. I am going to do my next kolsch with 2565 for the first time then reuse the yeast for an 'alt' type beer (I know this yeast is not used for alts). I am very excited to see which strain I prefer.

Sorry to go off topic...

(Ditto about off topic, sorry.)  When you do try the 2565, keep in mind that it needs extra time to finish.  Give it a good month, maybe even 5 weeks, to finish attenuating and settling out.  Might also want to add gelatin as it takes forever to settle.  But it tastes great, superior to WLP029 IMHO.

Beer Recipes / Re: Alaskan Amber Steam?
« on: August 26, 2015, 02:08:30 PM »
I used the other Kolsch yeast 2565 on my last two IPAs and kind of like it, although it's almost too dry.  WLP029 might not turn out quite so dry.  'Course I did mash pretty low, I think 151-152 F, but only for 40 minutes.  Attenuation was over 80%.

Beer Recipes / Re: Alaskan Amber Steam?
« on: August 26, 2015, 01:46:17 PM »
Son, where I'm from, we don't call that a California Common.  We call that a good ole American IPA.

Good recipe, though.

My experience with El Dorado has been very different from most other people's.  I didn't get sweetness from it at all.  Might have helped, though, that I blended mine with Columbus, which totally overpowered it.  Same will go for you, the Citra will overpower it.  No worries.  Go ahead and brew your recipe as-is, I bet it will be very tasty, no matter what you call it (hint: yes, seriously, it is an IPA).

Commercial Beer Reviews / Re: Things you wish breweries would figure out
« on: August 25, 2015, 03:14:43 PM »
You'll make more money if you charge IPA prices for non-IPA beers.

Yeast and Fermentation / Re: Lager Fermentations
« on: August 25, 2015, 08:29:46 AM »
Possibly.  With 2 packs no starter though, you really should see fermentation in about 24 hours, even at lager temps.

Yeast and Fermentation / Re: Lager Fermentations
« on: August 25, 2015, 07:18:10 AM »
If I go the dry yeast route (34/70) think it's better to pitch 2 or build a starter? I seem to remember hearing somewhere starters with dry yeast can hurt its health?

I've heard the "hurt" thing before and personally I think it's baloney.  However, also baloney is making a starter when you don't need to.  Buy 2 packs, sprinkle it on top and call it good.  No need for a starter.

Yeast and Fermentation / Re: Lager Fermentations
« on: August 24, 2015, 07:48:03 PM »
1) I don’t fret too terribly over aeration and honestly haven’t really noticed any problems.  I make some pretty dang great lagers if I do say so myself.  Just do as I do, splash a lot in the fermenter and/or shake the living mother out of the wort in there, and things will be fine.  Also if you were to use dry yeast, the dry yeast has the distinct advantage of not requiring any aeration.  W-34/70 makes some great lagers (that’s the only dry one I’ve really tried).

2) I have no strong opinions on lagering time, but see also my response #4.  Personally I am a very lazy brewer and would typically leave a lager in the primary for up to 6-8 weeks with no ill effects – per my lazy experience, 8 weeks is about the limit before autolysis starts to set in.  But I bet you get just as good results crashing and bottling/kegging as soon as it’s clear or even a tad early – if that’s just 2 or 3 weeks and it tastes good, then go for it, cloudy or not.

3) My standard pitch is 3-4 liters (or quarts) per 5 gallons.  You can probably get by okay on a little less, but it’s not worth the risk either.  If you have a slow start, you could end up with a wild beast completing your fermentation instead of your desired yeast.

4) I think it depends.  Some beers benefit from a bit of aging.  Some don’t.  Drink it if it tastes good.  Age if it doesn’t.

5) I find that noble hops in the full duration of the boil add a very elegant spicy hop flavor that you just can’t get from generic boil hops.  Try it sometime and see.  I think you’ll find that it’s NOT a waste of noble hops to boil for a full 60.  Try it.

The best answer is D:

Just say no to a protein rest.  With the highly modified malts we have today, it's almost never needed and can be detrimental.  Base the decision to do a p rest on the specific malt you use, not a recipe.

Totally agree.

Martin is also correct.  Boiling a thick decoction is better than what the OP described, which is actually a thin decoction.  With thin decoction, you'll kill most of your enzymes, so conversion and attenuation may be adversely impacted.

You really need to just skip the protein rest, unless you're hell-bent on finding out just how detrimental it is with 21st century malts.

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