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Messages - dmtaylor

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16
Yeast and Fermentation / Re: Sulphurous / Egg Smell In Starter
« on: June 01, 2015, 06:22:33 PM »
I am of the belief that German hefeweizen strains and Belgian strains are very very closely related.  Perhaps all are in a new unidentified species, since they are indeed so unique compared to others.

17
US-05 and BRY 97 are not the same yeast strain.  US-05 is BRY 96.

BRY 96 = Ballantine "Beer," "Chico," Wyeast 1056, White Labs WLP001, and Fermentis US-05
BRY 97 = Ballantine "Ale," Anchor Liberty Ale, Wyeast 1272, White Labs WLP051, and Lallemand BRY 97

This is fantastic information, thank you for sharing! Where do you find stuff like this, anyway?

I have heard these facts repeated on many various forums and magazine articles, which indicates to me that it's most likely truth.  In this case I believe there's actual evidence out there someplace that these are hard facts and not just guesses, though I'll confess I cannot remember where it's documented.

So yeah... actually, assuming we're right, then BRY 97 is actually NOT "relatively new-to-the-scene".  This is a really really old ale yeast strain, been around for probably 50 years or more.  I don't know a ton about Ballentine but from what I recall, they were one of the inventors of the APA style a LONG time ago.

18
Yeast and Fermentation / Re: Sulphurous / Egg Smell In Starter
« on: May 31, 2015, 07:39:18 AM »
I've heard that a penny or two in the fermenter or in the glass will knock out excessive sulfur.  Haven't tried it myself.  I did have a batch one time that took several months for the sulfur to disappear.  It was a pilsner.  Once the sulfur was out, MAN, that was a great beer!  It usually goes away in a few days or a couple weeks.  Rarely it takes a lot longer.  But as I said before, in my experience, it ALWAYS goes away with age.  Very  rare to have it take longer than 2-3 weeks, and usually it is just days / a week.

19
General Homebrew Discussion / Re: Newbie Questions - help please
« on: May 30, 2015, 12:50:52 PM »
You might be interested in reviewing this thread in full:

https://www.homebrewersassociation.org/forum/index.php?topic=21265.0

I find that the key to maintaining any sweetness in a cider is to rack often, about once per week.  Sorbate and sulfite can be used to help arrest fermentation, however they don't kill the yeast dead but rather only slow it down.  If you want a carbonated cider... good luck.  I have not had great success with carbonating my ciders because you'll inevitably either get a still cider or a gusher, because like others said, the yeast has no idea that you want it to ferment a little bit but not all the way.

Pasteurization, I have not had good success with personally.  It makes the cider taste cooked and it loses something, also makes it hazy.  You can try it, it should work, but you may or may not be happy with the result.

Best way to carbonate, unfortunately, is to keg.  My ciders are mostly all still.  Occasionally I get lucky and have a slight carbonation, but often times not, or sometimes, it gushes out of the bottles.  Good luck, that's all I can really say.  Or get used to drinking still cider, which in my opinion tastes every bit as delicious as carbonated anyway.

20
Yeast and Fermentation / Re: Sulphurous / Egg Smell In Starter
« on: May 29, 2015, 08:09:00 AM »
Sulfur is very very normal for all fermentations.  Don't worry about it at all, as sulfur ALWAYS disappears with just a little aging, ALWAYS.

Cheers!

21
General Homebrew Discussion / Re: State of home-brewing
« on: May 27, 2015, 03:20:47 PM »
*some homebrew forums may be declining...

*most

AHA has become for me the forum most traveled.  Northern Brewer has been my main hangout for almost 10 years but in recent weeks I can tell it's almost dead now.  A whole bunch of other forums have almost completely died off just in the past year or two, and others prior to that.  Sadly I wonder if it is inevitable for all online forums to die, replaced in part by the grossly inadequate and low-value FB.  We cannot allow this to happen!  If the AHA forum dies, then where will geeks everywhere who are bored or need a brief diversion at their places of work visit online to procrastinate?!  FB (as well as some other sites) are blocked at my job, and thank heavens, otherwise no useful work would be performed ever again.   ;D

The world is changing for sure.  Some think for the better.  Some think change in and of itself is inherently a good thing, and the old timers just need to suck it up and try to embrace it.  Blecch.  At times I'm glad that, God willing, I only have a few decades left on this earth.  ;D

22
Does anyone know how German breweries oxygenate? Is it within the rules of Reinheitsgebot to inject pure O2 into the wort?

For the breweries who topcrop the krausen yeast, you could argue that they don't need to oxygenate at all since the yeast is very well exposed to oxygen already.

Remember that fad about 5 or 6 years ago about using olive oil to "oxygenate" instead of aeration?  Same concept, except that the olive oil thing probably doesn't actually work.

23
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

24
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.

25
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.

26
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.

27
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

28
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.

29
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.

30
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.

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