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Messages - dmtaylor

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General Homebrew Discussion / Re: FG questions
« on: December 02, 2017, 06:54:21 AM »
Need the complete recipe including mash temp and time, and yeast strain and starter details, and the OG.

All Grain Brewing / Re: Mash ph and mouth feel
« on: December 02, 2017, 06:51:25 AM »
Reserve some of your dark roasted malts for the end of the mash if you are not reaching your mash pH goal.  Maybe half at beginning and half in the last 10 minutes, something like that.

Though I agree almonds are closely related to peaches, they are not the seed from inside a peach pit. They are a distinctly different drupe grown from a distinctly different tree. 

Peach and almond are very closely related.  I haven't eaten almond fruit before, but I'm willing to guess that it resembles a small peach.  Maybe more dry or not as sweet or something.  Pretty dang close.  One was selected for the quality of its fuzzy fruit, and the other for the quality of its inner nut.  I could be wrong but that's the impression I get.

Cherry on the other hand is a more distant cousin.  We wouldn't dream of cracking a cherry pit open and eating whatever is inside it.

I forgot to consider the yeast also.  WLP007 should generate some fruit.  Could be from that, but hard to say for sure.

If it ain't broke, don't try to fix it.  If you wife and friends love it, keep on brewing it!

It's just a guess.  I do not have the real recipes from the German breweries.  The one I was thinking of was Spaten's marzen.  There was one time, one time, when I swore it tasted like almond.  Maybe twice.  Other times, I have not picked this flavor out of the same beer.

I have definitely detected cherry in German lagers before like marzen which often use Munich and Vienna malts, or personally I would describe it more as almond, which makes sense since both cherries and almonds are closely related stone fruits -- an almond is really the seed from inside a peach pit.  While I think the cherry/almond character is inconsistent and not always present every time these malts are used, it is certainly a possible attribute on occasion.  I enjoy this character when present and hope you do too.  Very perceptive, well done.


The Pub / Re: One sentence Brewery Summaries
« on: November 29, 2017, 01:34:15 PM »
I love the idea for this thread.  Nice work.

In my own local little area:

PetSkull (Manitowoc, WI) - The one, the only, microbrewery in town, even though some say there's another one.
Courthouse Pub (Manitowoc, WI) - Great if you love stale extract and exhorbitant prices.

Expanding to the rest of Wisconsin:

Lakefront - Mecca of the State and for good reason.
Titletown - A little bit of everything and it's all good.
Noble Roots - Cute little joint.
Ahnapee - Even cuter littler joint, literally in a garage -- fortunately on tap everywhere.
Karben4 - Let Lady Luck smile upon thee.
Ale Asylum - Mmm... hops...
3 Sheeps - Best place on the big Lake.
New Glarus - You wish you could get some, but no worries -- overrated.
Hinterland - Would you have any Grey Poupon?
Moosejaw - Marty Moose!  Marty Moose!  Marty Moose!  Heh, heh, that's me!
Central Waters - Strong dark bourbony specialists.
Capital - German lager specialists.
Stillmank - Fruit specialists.
O'so - Stick with Night Train -- or wait -- is it Night Rain?  Can't make up their minds.
Sprecher - The food is good.  The beer...
Grumpy Troll - So that's why he's grumpy.

Okay, maybe I should get back to my day job now.

Cheers all.

General Homebrew Discussion / Re: Puzzle
« on: November 29, 2017, 01:09:29 PM »


I actually don't mind a bit of oxidation in my beer.  In competition, it's usually a fault.  But in non-comp situations, it's okay with me.

General Homebrew Discussion / Re: The pellet debate
« on: November 28, 2017, 01:29:56 PM »
Ever had beer analyzed to see how close your guess is?

No.  My guess is hardly a guess anymore.  My beer doesn't taste overly or underly bittered, so there's no need.

General Homebrew Discussion / Re: The pellet debate
« on: November 27, 2017, 04:06:37 PM »
I use my homegrown hops a LOT, almost exclusively for BITTERING.  Mine have an approximate alpha acid value near the middle of the normal range.  They are typically about 21-23% moisture when harvested, occasionally as low as 20% or as high as 25%, but about 22% is typical.  As such...

IF using undried hops, you'll want to use about 4.5 times as much as dried ones.

If you normally use pellet hops and are concerned about the difference between pellets and whole hop cones, then the OP is right, you'll want to use about an extra 10%, approximately, to account for that.

I don't see use of homegrowns for bittering as a novelty thing.  I see it as being very resourceful.  I don't have to buy a lot of hops anymore, even for bittering.

General Homebrew Discussion / Re: My one and done brew
« on: November 27, 2017, 02:56:49 PM »
I made an Earl Grey Porter one time.  Not a great idea.

I've experimented a lot with unusual ingredients and/or techniques, and the odds have been roughly 50/50 of being something anyone would want to drink, but occasionally maybe 2 times out of 10 have turned out fantastic.

It's all part of the fun of the hobby.  Occasionally we can stumble upon something awesome.  But for every winner, there will be more losers.  That's been my general experience so far anyway.  Still, it does not discourage me from continuing to experiment.

Beer Recipes / Re: Critique 1st attempt at English Dark Mild
« on: November 27, 2017, 02:23:37 PM »
When the discussion turns to English beers, especially "Milds", I always refer to Ron Pattinson who is the master archivist when it comes to all things English brewing.

Here is one of his graphs showing details from just one brewer... Lees. The part that may be of use is a decades worth of the percentages of the malts used.

Interesting!  They used lactose for body!  And brown malt.

I agree, Pattinson is THE expert on olde English styles, such as mild.

Kegging and Bottling / Re: Belgian Strong Ale Bottles
« on: November 27, 2017, 02:16:48 PM »
You said it doesn’t matter in your experience and I mentioned a case in mine where it did.

Fair enough.

the judges notes were near identical which leads me to think one judge influenced the other too much.

...And that is typical and unfortunate, and why I rarely enter competitions anymore... besides the fact that half my beers suck pretty bad.  ;)

Kegging and Bottling / Re: Belgian Strong Ale Bottles
« on: November 27, 2017, 11:35:10 AM »
I’ve been dinged for under carb in a saison. That was 3 volumes. The “effervescent” descriptor was cited and the judge said it should have been champagne like.

Was it a gusher?  No?  Then I doubt it was truly 3 volumes.  Something odd happened in the bottling or bottle-priming process.  Maybe the yeast was really tired, or temperature effects, or.... I'd have to be there to know for sure.

Also keep in mind.... individual judges are human.  Was this beer entered into at least 2 or 3 competitions?  Or was this just one judge's opinion?  Did you agree with his opinion, or not?

Kegging and Bottling / Re: Belgian Strong Ale Bottles
« on: November 27, 2017, 09:03:01 AM »
In my experience I haven't had any issues with standard 12 and 22oz beer bottles and crown caps, for my Belgian Dark Strong, even with bottle conditioning for over a year.  But I also set my carbonation level at 2.7 or so volumes.  I've never gotten feedback that it was undercarbed, but to each their own.

+1, ditto, bingo.  Fully carbonated at a reasonable 2.3-2.7 volumes CO2 has NEVER been considered "undercarbonated" in my experience either.

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