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Messages - dmtaylor

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1
Homebrew Competitions / Re: Advice on Score sheet?
« on: September 20, 2017, 07:21:58 PM »
Here's the one I designed for my club, with 8 per page so you'll need a paper trimmer (I hope this link works for you):

https://drive.google.com/file/d/0ByJI2n7Fuv7pSEliZS11UjNNWlU/view?usp=sharing

It's very simple, people seem to appreciate the simplicity.

Before the tasting, announce the BJCP style of the beer and discuss the style parameters at a high level.  Many people will immediately pull out their phones and look up the guidelines themselves.

Then ask them to rate the beer from both aspects of style alone, and pleasure alone.  Finally, tally up all the scores on all the sheets, announce winners, and hand the sheets back to the entrant.  That's how we did it for many years.  It works.

When we do these semi-informal tastings, both the entrants and the judges are anonymous -- only one or two people in the club know whose beers are being poured and judged.  This is helpful for the most unbiased feedback and nobody has to hold anything back but can be as brutally honest as they see fit.

2
Yeast and Fermentation / Re: lager yeast - 830 and 940 - pretty close?
« on: September 20, 2017, 06:39:04 PM »
I can't say without an actual side by side tasting, but I believe 830 and 940 should be very close.  W-34/70, on the other hand, I don't think is much like 830 really.   :o

3
Yeast and Fermentation / Re: Stop spontaneous Fermentatin
« on: September 20, 2017, 09:46:55 AM »
Heat to about 160 F for 15 minutes, cool, then pitch your good yeast.  It's worth a try but it still might not turn out to your liking.  If that happens, sorry to hear.

4
Yeast and Fermentation / Re: Off flavors from stressed lager yeast
« on: September 20, 2017, 07:14:26 AM »
I wonder if there is variability in the quality of 34/70. I noticed a weird flavor sort of tart/caramel in my last batch I thought was some sort of mild infection. The identical recipe fermented exactly the same a few months ago didn't have the flavor.

The very same thing just happened to me.  However, the yeast was like 4 years old so this *could* be my own fault too.

5
Yeast and Fermentation / Re: Rehydrated then dud.
« on: September 20, 2017, 06:05:11 AM »
I'm sure it's fermenting.  You're just not seeing it.  Checking gravity is the only way to know for sure.

6
General Homebrew Discussion / Re: home brew competioion
« on: September 18, 2017, 08:37:20 PM »
Get thee to a Beer Barons meeting.

http://beerbarons.org/

7
Yeast and Fermentation / Re: Off flavors from stressed lager yeast
« on: September 18, 2017, 01:34:45 PM »
...If you had a successful fermentation, it was probably from something besides the yeast you pitched.

That is an even more likely theory.

But, no need to respond further.  The troll is gone, and the bait very well consumed.

8
Other Fermentables / Re: Salted tart cider
« on: September 18, 2017, 08:45:10 AM »
Malic acid is very tart.  It is naturally present in all apples and is not as pleasant as lactic acid, at least not in elevated concentrations.

9
Yeast and Fermentation / Re: Off flavors from stressed lager yeast
« on: September 18, 2017, 08:33:18 AM »


Sorry, I just couldn't resist.   ;D

If he says he pitches at 167 F and gets good results, and we haven't tried it, truly, who are we to doubt.  I doubt that 100% of the yeast is instantly killed.  Some of them may be mutants, survival of the fittest, and just start working all the faster at the high temps.

10
Other Fermentables / Re: Salted tart cider
« on: September 18, 2017, 07:48:24 AM »
Most cider is tart enough on its own.  If anything, I aim to REDUCE malic acid in my ciders via malolactic bacteria (MLF), not add more acid in.

And then, adding mixed berries, there will be plenty of acidity to go around.

I wouldn't add any acid for those reasons.

The salt.... that's a personal preference thing.  If using any.... go easy on it.  Use much less than you think you should.  You can always add more, but once you add too much, you cannot take it back out.

Cheers and 2nd apologies for me being me.

11
Yeast and Fermentation / Re: Off flavors from stressed lager yeast
« on: September 18, 2017, 07:08:26 AM »
Who needs yeast and alcohol when you can just enjoy juicy hop soup!?   ;D

12
Kegging and Bottling / Re: Chipping bottles, trying to find culprit
« on: September 16, 2017, 08:25:32 PM »
My old capper did that a time or two.  Capper.

13
Other Fermentables / Re: Salted tart cider
« on: September 16, 2017, 02:23:31 PM »
I suppose zero and zero are not the advice you were looking for.

Sorry.  I get more blunt after I've been drinking a lot.

14
Yeast and Fermentation / Re: Off flavors from stressed lager yeast
« on: September 16, 2017, 07:09:42 AM »
I don't hate W-34/70.  I just do NOT love it like I wish I could.  I will not be using it anymore for this precise reason -- I do NOT love it, and I DO love many other lager strains.

15
Yeast and Fermentation / Re: Off flavors from stressed lager yeast
« on: September 13, 2017, 09:53:43 PM »
I've gotten acetaldehyde (green apple) flavor from an unhealthy lager pitch.

And now my current W-34/70 lager tastes fruity because I was dumb enough to ferment it at 65 F because Brulosophy has proven numerous times that people can't tell the difference -- well I can.  So yeah... stuff can happen.

Acetaldehyde is one of the main ones that is in fact caused by stressed yeast.

Diacetyl (popcorn butter) is also very common but is not caused by stress, but just regular yeast metabolism.  Eventually they clean it up but it takes time.

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