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Messages - dmtaylor

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Extract/Partial Mash Brewing / Re: Best top-off water?
« on: Today at 03:24:11 PM »
at worst, they don't even take our mineral contributions into consideration; they just use their local water plussed up with just enough phosporic acid, calcium chloride and/or gypsum to get it to convert.  Then who knows what style that would match?

I believe the statement above is most likely the truth.  If I was producing malt extract on a massive scale, I'd be using whatever water was available locally, plus the cheapest of pH control, whichever chemical that is (I'm not sure which -- gypsum? phosphoric?).  To figure that they'd do anything different with salt additions or softeners in an attempt to emulate the most likely style that their extract would be used for, or even a middle of the road average, is... extremely unlikely.

I shall continue to advocate always the use of distilled water for most extract brewing, just as brewinhard stated originally.  The only exceptions are where you might be brewing a style known for its hard water or firm bitterness (IPA, anyone?).  Other than that, stick with distilled and let the extract give you a somewhat ordinary level of minerals automatically.  Because you really probably don't want to know what crap water they used to make the extract, much less add more minerals on top of it!

My humble opinions.  Cheers.

Other Fermentables / Re: Krausen and Cider
« on: February 09, 2016, 06:47:59 PM »
Wow that sucks Dave. Sorry to hear it. I have an S-05 cider on tap now that's pretty stellar. Glad I dodged the vinegar bomb !

It was only 3 quarts, so no major loss!  Another one of the many advantages to small batch brewing.  Or in this case cidermaking.  :)

Other Fermentables / Re: Krausen and Cider
« on: February 09, 2016, 04:09:48 PM »
I really love what US-05 does for cider.  Tastes great.  Unfortunately I left my US-05 cider sit for a little too long in the garage without a good seal and it turned into vinegar!  Good tasting vinegar, though, that I will hang onto, maybe make some salad dressings.

Yeast and Fermentation / Re: stuck fermentation
« on: January 29, 2016, 05:55:38 AM »
Did you rack it?  I hope not.  You might need to put more yeast back in if you did.

Beer Recipes / Re: Experimental All Oat Ale
« on: January 29, 2016, 05:52:57 AM »
How about an altbier yeast 1007, or maybe the dry lager W-34/70.  I think I might try one of those when I brew this.

General Homebrew Discussion / Re: diacetyl in lagers
« on: January 28, 2016, 12:27:28 PM »
100% Red X malt

Oh.  Guess I need to learn to read!  Yeah, that's probably it then.  Just a very caramelly malt I guess (I haven't used it but I can guess).

General Homebrew Discussion / Re: diacetyl in lagers
« on: January 28, 2016, 11:48:45 AM »
I probably should not complicate matters but I also recall almost a fruity, banana type thing going on.

This is sounding more and more like a stale extract beer to me.  Did you use any extract at all in this beer?  If so, wink-wink, yeah, it is very likely the dreaded "extract twang".  If not, then nevermind!

General Homebrew Discussion / Re: diacetyl in lagers
« on: January 28, 2016, 11:47:06 AM »
keep in mind that while not detected initially, from what Ive read there can be precursors for it becoming noticeable at some point after fermentation...IIRC when O2 interacts with the beer.

I've definitely seen that effect once or twice.  Not every time but sometimes.  No diacetyl at bottling, then big diacetyl for a couple weeks, then another week or two later it's gone again permanently.  Must be the yeast interacting with oxygen like you say.  (I bottle condition; I do not keg, so I don't know if keggers get the same exact effect.)

General Homebrew Discussion / Re: diacetyl in lagers
« on: January 28, 2016, 11:32:02 AM »
might be just me but its always been butter...not butterscotch from D.  it should stand out pretty much like imitation butter flavor....hard to miss and for me, I pick it up instantly in beer even in small amounts

redx maltiness could be it..especially with higher FG.

I agree with all of this.  If you detect a "popcorn" flavor, that can also be a sign of diacetyl.  But again, unfortunately, there are malts (and actual corn) that can also fool you.

General Homebrew Discussion / Re: diacetyl in lagers
« on: January 28, 2016, 11:29:54 AM »
Two step process:

1) Pour yourself a sample of standard commercial American ale.  Swoosh it around in your mouth.  With your tongue, feel around inside your mouth, especially the roof of your mouth.  Okay... that's "normal".  That's the baseline.

2) Pour a sample of your lager.  Swoosh it around in your mouth.  With your tongue, feel around inside your mouth, especially the roof of your mouth.  Does it feel a lot more slick or slippery in there this time?  That's diacetyl.  But if you go back and forth and you can't detect it in the mouthfeel, then you *might* not have diacetyl.  You might still need a judge to know for certain.

Hope this helps.

General Homebrew Discussion / Re: AHA App Survey
« on: January 27, 2016, 09:39:35 PM »

I'll try to remember to measure preboil gravity to avoid addition of that variable into the experiment.  I intend to have nearly identical boil volumes, boil times, IBUs, etc.  The ONLY variables should be efficiency and mass of grains... well, that, and maybe the variable of whether to adjust all grains or only the base malt.  But then if I were to do a SMASH, then that one would be eliminated as well -- I had not considered that.  Maybe I should do that.  Then there's no argument over "he reduced all the specialty grains, not just the base malt" or vice-versa, yadda yadda.  Yeah, I guess I'd better do that.  Base malt vs. all malt adjustments for efficiency will need to be a different experiment, which I can save for some later date... maybe in 2019 or so.  ;)

You've come to the right place!  May all our posts be archived until kingdom come or until we lose interest, whichever comes first.  Keeping fingers crossed...  ;D

It seems I haven't brewed for almost 6 months -- yikes!  I'm really intrigued by that 100% oat malt idea though, might need to try that sooner than later!  Otherwise I have the ingredients for a 19th century American stock ale on deck for random brewing purposes, hopefully sometime in February.

I still need to bottle all my cider and cyser from October, it's all done and ready to rock.  The wild fermented one in the back of the fridge is not bad but not great either, has a slight acetone flavor.  The others are great.  I made four batches in all.

Sometime this year I really still want to run an exbeeriment to determine the impact of high vs. low efficiency on finished beer flavor.  I have the experience to dial in my efficiency to whatever I want, from 50s to 90s, so I figure I'm the right guy to run this, with the only variables being efficiency and total weight of malt.  Someone give me a round tuit again, as I seem to have lost the last one.

Feel free to insert your own random comments here -- might possibly turn into an accidental interesting thread, maybe, or maybe not.  Happy brewing, all.

General Homebrew Discussion / Re: Off Color Causes
« on: January 25, 2016, 09:55:57 PM »
Except for the hardcore DMS in one, stink foot isovaleric in the other, obvious oxidation, water like thinness, and no ability to form head in both.

I've tasted beers like that before.  My deepest sympathies.

Beer Recipes / Re: Experimental All Oat Ale
« on: January 25, 2016, 09:53:33 PM »
For the record, I really LOVE the concept for this beer!  Whether it ends up tasting awesome or not, it NEEDS to be brewed!!  I want to do this now.  I'm gonna brew an all oat beer this year!!  Yeah!!

Personally I would skip a protein rest and probably just go with a single infusion at like 150 F for 75 minutes.  Maybe throw in an acid rest if I think it needs it, or not.  No need to go too hog wild with step mashing in my humble opinion, although I've never done this before so maybe it would actually be helpful?  Not entirely sure.

Definitely keep us all posted!!!

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