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Messages - dmtaylor

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Kegging and Bottling / Re: Trying to hurry bottle carbonation
« on: May 18, 2018, 04:22:10 PM »
If you could put the bottles under a cardboard box with an old incandescent light bulb for several days (just leave the light on the whole time), with the intent of keeping the temperature to about 90-95 F, the bottles should carbonate fast with whatever yeast you have in there -- no need to use any special yeast.  You'd want to monitor the temperature to ensure it doesn't get upward to 110 F or so, which could kill the yeast.  If it got that hot, punch holes in the box to let some heat out and continue to monitor.

This *should* work really well, if you can figure out the best way to make it work.

Hop Growing / Re: Help
« on: May 16, 2018, 02:29:13 AM »
My first thoughts are either insufficient watering or nitrogen. Do you water or fertilize? How's your soil moisture?

My thoughts precisely.  Water and nitrogen fertilizer.

Questions about the forum? / Re: Possible error on recent post...
« on: May 15, 2018, 10:51:57 PM »
I'll bet there was a naughty post that got deleted and led to locking.  Call me crazy but I'd kind of wondered if something like that might happen.  It wasn't me (this time), I kept my mouth shut and will shut up even more, effective riiiight.... now.


General Homebrew Discussion / Re: One for the physics gurus...
« on: May 15, 2018, 01:10:36 PM »
6 hours enough?

Most likely.  Honestly, a few degrees isn't going to hurt anything anyway.

General Homebrew Discussion / Re: One for the physics gurus...
« on: May 15, 2018, 11:43:33 AM »
Several hours.  Overnight or "a shift" would be good.

I could probably work out the math but I don't feel like it.

Phosphoric acid is used in soft drinks, the pH of Coke is ~2.5. It keeps those from being flabby/syrupy. Not much taste, is there?

Yup, there's not an unpleasant degree of acid character in Coke (or other cola), at least not to most people I know.

Then for contrast, try slamming a well aged kombucha with a pH of 2.5, which is basically a combo of lactic acid and acetic acid (vinegar), or maybe a mixed "shrub" (vinegar drink -- look it up) -- some people might be able to "enjoy" these beverages, but most will complain of the burning acid sensation.  Not as pleasant to the masses as cola.

Phosphate compounds are relatively "flavor neutral" while lactate compounds have a more noticeable flavor impact.  It is for this reason that phosphoric acid is generally regarded by many as the "best" acid to use in brewing.

And following is a somewhat different but perhaps even more valid argument based on the amount of phosphates already present in malt:


David M. Taylor
B.S. Chemical Engineering

Glass carboys and fresh hoses help a lot, and very cheap.

General Homebrew Discussion / Re: lemon flavor
« on: May 09, 2018, 02:44:07 PM »
On bottling/kegging day, just add regular lemon extract from the baking section of your local grocery store.  Probably about 1 to 1.5 teaspoons in 5 gallons should be plenty.  Blend some in and add until it tastes right.

Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 09, 2018, 02:09:04 PM »
Ok. So I guess no one knows which yeast is which anymore. Apparently there are no alternatives to WLP029 or WY2565.

Okay, I'll get slightly ranty...

I haven't tried anything else (yet) for a Kolsch.  There are like 100 other beer styles out there.  Kolsch is good but I only brew it every 5 or 6 years.  I have used Kolsch yeasts for other things, but more out of convenience than for the great character attributed to them (at least 2565).  If I've got it, I'll use it for anything.  Right now I don't have any and have no plans to buy any.  I have not explored yeasts from many other manufacturers yet.

All Grain Brewing / Re: Water
« on: May 08, 2018, 10:27:40 PM »
Malt has hundreds of ppm chloride.  You're not going to notice any difference.

Smarter people, help me.  I notice that the Cell study notes with interest that 10 of the cerevisiae strains in the study are used commercially to make lager, which had been thought to be accomplished only with the related pastorianus.  Indications are that all of the strains on the tree are in fact cerevisiae.  So does this mean that WLP051 either a) has not in fact been identified as pastorianus or b) does not in fact appear on the tree?

Excellent question!  This is so confusing to me too -- I thought only ales were on the charts, but the experts continue to insist that WLP051 was among those tested and they made 3 slots of where it might be.  So now I don't know what to think.

The study had commercial yeasts, but those were coded. There are people who say they have cracked the codes. After looking this over, I wonder how accurate the code cracking was.

The White Labs .pdf is here.

Exactly.  By comparison I agree their guesses appear mostly accurate.  Mostly.

Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 06, 2018, 01:52:08 PM »
Yeah, 2565 is the one that takes forever to clear.  WLP029 doesn't have that problem.  But I'll agree that 2565 makes the more authentic Kolsch.  WLP029... doesn't seem to really be a great Kolsch yeast.  I've used it many times, and it's fine, but not great.

This forum certainly moves in fits, starts, & spurts.

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