Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - dmtaylor

Pages: 1 [2] 3 4 ... 176
16
Ingredients / Re: When can you add salt?
« on: May 21, 2017, 05:07:01 AM »
If you are adding it for flavor, the timing shouldn't matter.  For mashing, calcium and carbonate salts affect pH and alkalinity which affects that process.  But it seems to me you are only trying to impact flavor.  And in either case, regular table salt (sodium chloride) only affects flavor.  So then don't worry.

17
Assuming 5-6 gallons, with two packs, you don't need to rehydrate.  If you want to save and just use one pack, then yes I'd rehydrate.

No aeration required with dry yeast.

It just doesn't get any easier than sprinkling dry yeast and walkin' away.

I've never used the S-23 yet.  Someday I'll probably try it.  I know Denny dislikes it but that wouldn't necessarily stop me!  ;)  Maybe we like it.

18
Other Fermentables / Re: Ciders with brett
« on: May 20, 2017, 03:27:04 PM »
If not pasteurizing, then of course it's extremely likely you've got Brett in there.  I'd say it's turning out just the way that it should.  If you don't like Brett, you need to kill it and pitch your own yeast, plain & simple.

19
All Grain Brewing / Re: Step mashing timing
« on: May 20, 2017, 03:22:34 PM »
Beta has a 20 minute half life, and after 40 minutes it's basically gone.  So only resting at beta temps isn't going to bring the same composition as the multi rest.... it LITERALLY can't.

Assuming that's true at some temperature X, then by the definition of half life, after 40 minutes at single infusion temperature X, there's exactly 1/4 of the beta amylase left working... not what I would call "basically gone".  After 60 or 80 minutes, okay, by then you've got a little better point.

Meanwhile, alpha amylase is live and well at any temperature until it's denatured in the 160s.  Enough time (like 80 or 90 minutes or whatever) and alpha will chop the dextrins all to bits, and those few beta enzymes will continue to nip the ends off of those bits for most of that time as well.

Good discussion.  :)

20
All Grain Brewing / Re: Step mashing timing
« on: May 20, 2017, 11:03:33 AM »
I think total mash time matters far more than specific mash temperature, as long as you're in a reasonable range of say 145-160 F.  If you add up all the steps above besides the mashout which doesn't count for much in a homebrew setting, the total is 90 minutes.  So if you did a side-by-side taste experiment, I'd bet you a 6-pack that results would be indiscernible from a beer single-infusion mashed for 90 minutes at say 150 F.

I won't believe I'm wrong until somebody hands me three beers and a blindfold and I can taste a difference.

21
All Grain Brewing / Re: Step mashing timing
« on: May 18, 2017, 03:06:39 PM »
I hear there's some good information available out there on Facebook.   :o

22
The Pub / Re: Well, this sucks
« on: May 18, 2017, 02:59:42 PM »
Dammit.

23
All Grain Brewing / Re: Step mashing timing
« on: May 18, 2017, 02:06:13 PM »
For your first all-grain brew, I suggest you brew one.  Simple as that.  ;)

24
All Grain Brewing / Re: Step mashing timing
« on: May 18, 2017, 01:25:20 PM »
Remember, you are poo-poo, and to poo-poo you shall return.

25
All Grain Brewing / Re: Step mashing timing
« on: May 18, 2017, 12:41:37 PM »
I'll grant you this: The Germans (some, at least) are doing something right.  What it is exactly, I confess I don't know, and if it's complicated in any way, then I'll confess that personally I probably wouldn't care to spend much time at all to find out.  While I do have an engineering degree, I'll also confess I'm way more lazy than I might be detail-oriented.  Even if I was handed the perfect instructions and knew exactly all the right things to do, I am by my nature a classic f***up so I would certainly find some way to screw it up every single dang time.  So, personally, I suppose my attitude is defeatist.  If you're thinking that, you're right.  Meanwhile, I do always know that if I want to consume some really great German brews, I'll let someone else brew it for me.  You're all better at it than I am.  I'm not a great brewer and I never will be.  I'm way way way too dang lazy.  And I'm cool with that.  Many aren't cool with that.  More power to ya.  Personally I'm a little bit happier being really lazy.  Or ignorant.  Or whatever.  Yeah.... I pretty much suck in every respect.  Oh well.  Gotta respect the Germans though.  They generally do seem to know what they're doing better than I ever will.  Great for them.

Maybe it's better if I don't give advice anymore.  I dunno.  I mean, I know some stuff.  I know a lot of stuff.  But I do admit: I don't know everything, and I never will.

Happy brewing all.

26
All Grain Brewing / Re: Step mashing timing
« on: May 18, 2017, 11:44:07 AM »
Personally I decoct sometimes for fun (decoction is a sort of step mashing process), but not because I think it actually does anything useful.  Just purely for the fun of it.  Makes life slightly more interesting, kind of, maybe.

I never ever step mash, like where I turn on the burner and either abruptly or gradually increase the temperature.  I don't do that.  I don't think it's "wrong" to do it, but I really can't help but question the value of the process.  I guess it could be just another version of "fun".

For the most part, I'm a slacker who chooses to waste time in various other ways besides dicking around with mash temperatures.

It's all good.  Whatever suits your fancy indeed.

27
All Grain Brewing / Re: Step mashing timing
« on: May 18, 2017, 11:00:41 AM »
Meh.  Balance, or political correctness, or inclusiveness, or whatever you want to call it, is for sissies.  I have opinions and I'm not afraid to yell 'em like facts.  (Doh!  I'm sure I just offended half of you!  Oh well.   ;D )

EDIT: Okay, okay, I'm sorry.  I don't really 100% mean that.  But I also think we all just need thicker skins too.  Someone doesn't like something somebody says... whatever.  Faggeddaboudit.

And always, the "In my experience" and "YMMV" stuff should just go without saying.  No?  Some of us know every truth of the universe without any doubt whatsoever?  Yeah right.  The possibility that one person or another is wrong just goes without saying.  I don't care how many sources there are.  Soak it all up and figure it out for each one's self what seems plausible or not.  For newbs, I get it, they don't know who to trust.  Well, that's just part of being a newb.  We've all been there at some point.  It's called life.

</soapbox for the time being>

28
I guess my underlying, unspoken, not-previously-recognized motto could be something like: the status quo and the company line suck.  Do whatever the hell you want to do.  We're all idiots.  Ain't a one of us ain't an idiot.

As for spending way too much time here, well, I'd really hate to be overproductive at my workplace, because those are the people that are assigned the most work!  No thanks.  So, here I am!   ;D

29
All Grain Brewing / Re: Step mashing timing
« on: May 18, 2017, 10:54:20 AM »
Let's not forget.  Each and every one of us is a moron to somebody.  I'm certain I'm a moron to somebody, and I'm okay with that.  Live and let die kind of thang.   8)

30
Beer Travel / Re: Portland, Maine
« on: May 18, 2017, 10:46:46 AM »
*Following*  I myself will be there next month on a looong 17-day roadtrip.

About 16 years ago, I stopped at Shipyard.  Took the tour, picked up a glass.  Yum.  Enjoyed 3 Dollar Deweys, went there twice.  It had the rustic Maine feel to it.  I have no idea if that one is still there.  And Gritty McDuff's, but it was indeed very gritty (I didn't care for it at the time).  Sebago was brand new at the time, I remember liking that one.

But that was all 16 years ago!  :)  I'll be doing a lot more research in the next week or so to plan my journey.

Pages: 1 [2] 3 4 ... 176