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Messages - dmtaylor

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1
General Homebrew Discussion / Re: State of home-brewing
« on: May 25, 2015, 10:53:54 AM »
I find FB less than moderately useful, but not so useless as to not be a part of it at all.  But when it come to intelligent and deep discussion about interesting topics.... FB is NOT a very good place for any of that.

Millennials tend to be a fickle bunch.  But they are young yet.  We might see very good things from them in another 10-15 years when they grow up.  Probably.  For now they just can't find the time to focus on any one thing such as homebrewing for longer than 2 minutes.  MHO YMMV

2
General Homebrew Discussion / Re: State of home-brewing
« on: May 25, 2015, 05:06:09 AM »
I have been wondering for a while if maybe the popularity of homebrewing is beginning to fade a bit.  I only say this because it seems like many of the popular homebrewing forums are not nearly as busy as they were 3-4 years ago.  It would seem that if there are more homebrewers the forums would be busier than ever with various questions/issues. Not really seeing it.....

In some respects, I think you may be right, and I have a theory forming about this:

Millennials + texting + Facebook = no time to do anything useful or productive.  This includes varied things such as participation in forums, reading books, having a job, etc.  Who knows... once they hunker down and get married and get bored, maybe they'll begin to have more time to learn about the joys of beer and homebrewing.

If business is booming, it's the rest of us doing that, not the Millennials.  So, there's different facets going on in parallel.

3
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 24, 2015, 12:45:11 PM »
I use local orchard cider, so I'm not exactly sure what apples even go in.  Some kind of culinary blend.  If I had my choice, a blend of Honeycrisp and any Mac variety (e.g., McIntosh itself, or Cortland, Jonamac, etc.) would make a great cider or apple ale.  The best cider is fresh cider from any apples, not from concentrate!, not pasteurized, no preservatives, use it fresh.  Frozen probably also works fine.  Anything to avoid the preservatives.

4
I bet you will see signs of yeast activity in the fermented by about 3:00 this afternoon.  Otherwise add even more yeast.  The activity would be visual though like little bubbles at the surface of the wort, as airlock activity is not reliable and might take another day.  So don't just go by the airlock.

Don't worry about the Irish moss at all.  Unnecessary.

5
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 23, 2015, 07:41:53 PM »
I'm glad you liked the smoked apple ale.  It was a lot more smoky when first bottled in February, and at that time I really did not like the smoke in there at all.  It's kind of a preference thing -- some people want more smoke and some less.  Right now it has faded to the point that I enjoy it much more.  In future I think I'm going to skip the smoke altogether.  I agree there's not a lot of apple flavor, except when it shows up in the aftertaste.  I have made this recipe many times over the years and it's always been like this, like... where's the apple?  Oh, THERE it is, in the aftertaste!  Plus it's a slightly tart beer from the cider as well.  I could have messed around with adding apple concentrate and all that jazz, but, I'm a purist.  No Redd's Apple Ale for me, thank you very much.  If you want it done right, you've got to brew it yourself.   8)

Cheers!  Oh... recipe is here for anyone interested:  http://forum.northernbrewer.com/viewtopic.php?f=1&t=71478&p=662452&hilit=harvest+apple#p662452

6
General Homebrew Discussion / Re: State of home-brewing
« on: May 23, 2015, 05:35:20 AM »
As with any business, he needs to keep up with the times to keep afloat.  Survival of the fittest.  The shop in my town is booming with increase in sales of some astronomical value like 50% or something like that (I forget the exact number).  He's here for good or so it seems.  And it's a small town of population only like 30,000.  In the past couple of years he has basically doubled or maybe even tripled his malt and hop selection, so now I can run there for things instead of always having to order everything online.

7
General Homebrew Discussion / Re: Gelatin not working?
« on: May 22, 2015, 01:30:17 PM »
No need to stir anything.  Generally I swirl the fermenter (or keg in this case) a bit and then pour the gelatin in.  The pre-swirling helps to ensure the gelatin will be well incorporated into the beer and not immediately form a pancake someplace.  Use the same process for Polyclar.

8
General Homebrew Discussion / Re: Gelatin not working?
« on: May 22, 2015, 12:35:14 PM »
Gelatin mostly only removes yeast.  If your haze is caused by anything else such as starch or protein or polyphenols, it might not work well at all.  In that case, try Polyclar.  If that doesn't work, you might have a starch problem that nothing might solve but to ensure proper mashing next time around.

9
Yeast and Fermentation / Re: Nottingham dry yeast
« on: May 22, 2015, 07:54:30 AM »
I don't use nutrients for my ciders anymore at all.  Theories aside, I've seen no actual advantages to using it based on taste.  I do often get sulfur with pretty much any yeast, but it always disappears within a few weeks so I don't worry about that.  If memory serves, my fermentation temperature was somewhere in the 60s, until I purposely wanted to slow it down to retain sweetness, then it was in the refrigerator for a couple of months in the low 40s for it to clear.  I used the same process with US-05 as I did for Notty and got two completely different ciders.  Yes, I too was very surprised.  In the past I have had great success with US-05.  I believe this was the first cider I ever made with Notty, although I've used it for beer dozens of times and always liked it in beer.  If the esters came out due to lack of nutrients, maybe that answers that.  I haven't used it enough in cider to know for sure.  Might be worth experimentation, especially if you don't think you'd mind peach esters in your cider.  Some might, me, I don't really care for it.  It's not bad, it's just noticeably peachy.  Also some pineapple maybe.

10
Yeast and Fermentation / Re: Nottingham dry yeast
« on: May 22, 2015, 06:42:31 AM »
My cider I made this fall with Notty yeast turned out very peachy, to the point where I don't even really care to drink it unfortunately.  In a plain-jane cider, there's nothing for off-flavors to hide behind.  However, I LOVE how my US-05 cider turned out, very very clean.  I will be using US-05 for cider a lot more in future. </tangent>

In most beer, there's plenty of malt and hop character to meld with Notty's esters and provide "complexity".  :)

11
Beer Recipes / Re: help me classify this beer
« on: May 22, 2015, 06:39:46 AM »
I was kidding about the green bottle stuff, but actually a little age will indeed make some difference.  Give it a couple of months and then retaste with a copy of the BJCP style guidelines in front of you.  I doubt any competitions will be converting to the new 2015 guidelines until much later in the year, so there would be no "international" category available at all if they use the 2008 ones, but take care to find out which version they'll use before entering, and use whichever version to decide on style.

I stick by my original 1C recommendation assuming you'll have to use the 2008 guidelines.  Especially true after a couple more months of aging.

12
Beer Recipes / Re: help me classify this beer
« on: May 22, 2015, 06:32:06 AM »
Put it in green bottles and let it sit on a shelf for 4-5 months.  Then it will taste like a Premium Lager.  :)

13
Yeast and Fermentation / Re: Nottingham dry yeast
« on: May 22, 2015, 06:13:13 AM »
It is very clean, some say even cleaner than US-05, and it ferments cool all the way down to 55 F if you want it really clean.  At 70 F it still makes a good clean beer with few esters (slight peach/apricot).  Treat it just like American ale yeast US-05/WLP001/1056.  In the long distant past, at some point I was told that Nottingham ale yeast might have even been the biological ancestor of all the American ale yeasts US-05/WLP001/1056.  It's almost the same, but maybe even better, maybe.  There's good reason it's still around after so many years -- it's just a versatile yeast, acceptable for probably 80% of all beer styles.

14
Beer Recipes / Re: help me classify this beer
« on: May 21, 2015, 08:24:53 PM »
You mean International Lager? Premium is so 2008.

2008 Forever and Ever.

15
Beer Recipes / Re: help me classify this beer
« on: May 21, 2015, 08:17:13 PM »
This recipe falls squarely into 1C Premium American Lager.

Next!  ;)

Dry hopped, though?  I'd agree otherwise.

Yes, sure.  We ARE Americans, after all, yes?!

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