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Messages - dmtaylor

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General Homebrew Discussion / Re: Old brewing magazines
« on: Today at 05:36:27 AM »
If you think about it, a collection of magazines like this documents a revolutionary period in American brewing, from start to... normalcy.  In about 200 years, historians will write blogs based on what we knew and what we thought we knew in the 1990s and 2000s, and the future version of Gordon Strong will write BJCP Guidelines on it and get it *almost* right but it won't be exactly right.

Almost makes you want to brew a Pre-Revolution concentrated boil amber ale with 3.3 lb amber LME, 2 lb corn sugar, 1 oz Eroica, top up with chlorinated water, and pitch Munton's yeast warm and allow to cool down, doesn't it?!

We've come a long way, baby.  :)

The Pub / Re: Spelling and Grammar
« on: October 25, 2016, 03:18:53 PM »
I think this is a forum about homebrewing.  If there is a proper English forum you may want to seek it out and discuss your grievances.  I for one could care less if someone doesn't practice proper English during informal conversation.  You may call it what you will, but I would bet you a round of beer that you wouldn't correct someone at a bar.  What's the point of doing it here?

Initially I'd honestly wondered the same thing.  Then I figured... what the hell (Doc Brown style).

The Pub / Re: Spelling and Grammar
« on: October 25, 2016, 02:55:42 PM »
You'll be hard-pressed to find any errors in any of my writing.  Some laziness, perhaps, such as the lack of a proper subject in this very sentence.  But that's about it.  Also note: I write a hell of a lot more fancy than I speak in real life.  My speech is chock-full of "yeah", "uh-huh", "nope", and swear words.

To Denny and Drew: my favorite curse words start with s--- and b----.  My real favorite that I use at least once a month is "son of a mother ------- wh---".  I've always wanted to tell you guys that.  ;)

Homebrew Clubs / Re: Input requested on homebrew club meetings and events
« on: October 24, 2016, 06:36:28 AM »
The club I am in enjoys everyone brewing the same or similar beers and then holding a contest with medals for 1st, 2nd, 3rd.  We have done this probably 15 times in the past 5 years and a lot of people really enjoy the friendly competition and chance to win some bragging rights.  Often times we also make this educational or experimental to learn what different ingredient, processes, yeasts etc. will do for us, so we can learn and hopefully become better brewers while enjoying the fruits of our labors.

Every year we also put our beers into multiple local brewfests and demonstrations.  This gets our name out there, educates the general public about how good beer can be made at home, and sometimes even earns us new members!

Beer Recipes / Re: Koyt-gruit hybrid
« on: October 23, 2016, 08:54:45 AM »

General Homebrew Discussion / Re: Old brewing magazines
« on: October 22, 2016, 08:30:31 PM »
I keep all of mine, but I'm not sure why.  About 10 years ago, mid-2000s, I re-read every issue of BYO that I had accumulated over 5-6 years since I began brewing in 1999.  Learned a lot from doing that actually, because by that point instead of being a total novice I was like intermediate level.  Now I just keep them even though I know I'll only read them once.  But then if I ever want to look up an old article but it's not online, I'll still have the hard copy to go find it, if I wanted to.  Yeah.... that'll never happen anymore.  Maybe somebody will want them someday, I dunno.

Good information.  I've noticed as I'm sure others have that any leftover StarSan mixed with water and left in a bucket for a month or two will turn cloudy and might even have something "growing" in it after time, which has recently led to me switching back and forth now between StarSan and good old Clorox bleach for sanitization.  I figure between the two, the critters are dying somewhere in there.

Not to mention I use glass to ferment now instead of plastic, except for very small experimental batches where I'm not afraid to use gallon "milk" jugs for one-offs (I would not re-use these).

Yeast and Fermentation / Re: would you use it
« on: October 16, 2016, 05:00:45 PM »
Is it just me or are the new WL packs somewhat of a PITA?  I can't seem to open one now without it splashing someplace other than the intended wort.

Other Fermentables / Re: OG of unfermented cider
« on: October 15, 2016, 04:57:24 PM »
Fiber and pectin and all that doesn't affect the reading at all.  I agree with Denny.  I just juiced a few of my own apples yesterday and also bought juice from two different places.  1.2 gallons of each times 3 = 3.6 gallons total.  Gravities were 1.042, 1.045, and 1.047, for an average of 1.045.  This is very normal.  When gravity hits about 1.010 then I will add gelatin, rack, and keep cold for unadulterated naturally sweet enjoyment.


Ingredients / Re: Brewtan B
« on: October 14, 2016, 08:22:25 AM »
If it helps at all, I would say that 100ppm is an INTRODUCTORY dose rate, i.e. you haven't made system changes to increase "tightness" (reduced O2 ingress from process points).

That is a helpful reference point.  Thank you.  I'm sure I can cut out oxygen in minor ways.  Just don't know how effective my methods would be without trying real hard, since I'm cheap 'n' lazy.

Ingredients / Re: Brewtan B
« on: October 13, 2016, 04:49:28 PM »
Sulfate and sulfite are two different things, but related.  SMB is sulfite, and steals oxygen to form sulfate.

You may be right on the sodium.  I'd reduce any sodium chloride or baking soda additions if using a lot of SMB.  And, maybe we don't want to use "a lot" either.  This forms part of my skepticism of its use.  Not to mention other chemicals like Brewtan / tannic acid -- what else is it doing to flavor that we don't yet understand.

Where's Martin...

Ingredients / Re: Brewtan B
« on: October 13, 2016, 01:51:06 PM »
That's a good way to think about it, but on the other hand, you could say that the oxidation of "compound 1" is 90% responsible for the loss in flavor/IT.  Brewtan prevents this.  The oxidation of compounds 2-200 still occur, but are 10% of the equation.  If you are getting 90% (or whatever % you feel is correct), do you want to put the effort in for that extra 10%.

Ah, the classic Pareto theorum.  Cool.  You may be right.

Ingredients / Re: Brewtan B
« on: October 13, 2016, 01:21:26 PM »
Everything I've heard implies it's an all or nothing thing.

Leave it to us Americans -- and Aussies! -- to figure out all the shortcuts that work best.  :)
It's not shortcuts.  I am a firm believer in kaizen process improvement methods. The idea is incremental changes toward improvements.


All Grain Brewing / Re: mash in at 40C
« on: October 13, 2016, 01:18:40 PM »
There's no doubt some software or mathematical formulae out there to help you determine the exact temperature.

All Grain Brewing / Re: mash in at 40C
« on: October 13, 2016, 01:09:05 PM »
I have been meaning to try this next time I brew a beer that fills my cooler to the brim. Figured it would be good to mash thick and low to prevent balls, and then infuse for sacc. Just another thing I have been wanting to try.

If you do this in a cooler, you may find you have to use water that's boiling or dang near boiling to get up to 150-ish F.

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