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 ... 24 25 [26] 27 28 ... 142
376
Beer Recipes / Re: Chasing the perfect Munich Helles
« on: January 07, 2016, 08:35:31 AM »
Dorst Hornbush says Helles MUST HAVE the protein rest for 30 minutes at 122F or 50C. If you choose to skip this rest, he says it is not a true helles. I'm not so sure about that, but whatevs... I plan to include it in my next helles just because. I usually do a Hochkurz step infusion mash, it's easy enough. I've actually been conditioning my grain lately before mashing in as well. I really like what that's doing for the crush and the run off of the mash.

No offense to Horst... Actually I don't really care. You do rests based on malt, not based on style. unless you are getting very green malt, which you are not because it has a shelf life of like days...Overworking the malt will hurt you. Rests and temps are ALWAYS based on this. Infusion/step and decoction will change those times as well.

For the record... *dmtaylor Likes this*   ^^^^^

Seems I've been missing out on some great discussions recently.  Welcome back (although you sure weren't gone for long... just a few days!? just couldn't NOT participate... right??  ;)  ).

377
Yeast and Fermentation / Re: Thin and bland - culprits?
« on: January 07, 2016, 07:24:15 AM »
Ugh.... change the name, but don't change the man....

378
Yeast and Fermentation / Re: Thin and bland - culprits?
« on: January 06, 2016, 02:13:48 PM »
Do an ice bath and a boil test. If your ice bath is accurate, it's probably fine. Boil test should read ~211, despite what people say, I've NEVER seen water boil at 212 except in my chemistry and physics labs where we were using distilled water.

It depends on elevation and water quality.  Best is distilled at sea elevation.  Assuming you're not at sea elevation, the interwebs will provide the elevation and temperature adjustment for your particular city.  And you're right, it's usually a reasonable amount less than 212 F actually.


In the mean time, I'm brewing some smaller batches till I can get this sh*t figured out.

I've been brewing small batches for the last 4 months. Big fan. Lots of diversity in my pipeline. So many beers to choose from :)

Certainly nothing wrong with that!  For the vast majority of brews these days, I'm brewing 1.7-2 gallons.  Nothing but advantages from my perspective.

379
Yeast and Fermentation / Re: Thin and bland - culprits?
« on: January 06, 2016, 02:11:14 PM »
How about grain bed temperature differences? What if it's 150F in one spot and 147F at the other end of the cooler? I've seemed to notice something like this in my cooler. I try to stir for several minutes after mashing in. Spit balling here; doubt that's the case.

This happens for certain in any/every mash tun.  The only way to characterize the "real" average mash temperature is to measure in at least 3 or 4 different places and take the average.  You can't know for certain what your average mash temperature is if you only check in one spot.  It also changes with time.  I find my mash temperature jumping all over the place for the first 5-10 minutes after initial strike water addition.  After that it settles in to a nice even temperature for the most part... plus or minus 2-3 degrees in different spots.

380
Yeast and Fermentation / Re: Thin and bland - culprits?
« on: January 06, 2016, 01:39:18 PM »
I'll back you up and say no way your thermopen is off.

Somebody here (link below) said their Thermapen was off by about 5 degrees.  Anything's possible.

https://forums.egullet.org/topic/150159-calibrating-a-thermapen-in-boiling-water/

381
Yeast and Fermentation / Re: Thin and bland - culprits?
« on: January 06, 2016, 01:07:56 PM »
At what temp do you consider it a "protein rest"?

The worst impact occurs at 122 F, and that's where I get my experience from.  I've heard some folks now use 131 F and don't have the same problems.  Personally, I see no need to perform a protein rest at either temperature -- it just is not worth any risk of the likely impacts: no body, no head, watery.

382
Yeast and Fermentation / Re: Thin and bland - culprits?
« on: January 06, 2016, 01:06:19 PM »
I have not been doing a protein rest, Dave. Sorry I missed that.

Well that answers that one!  Okay.

Thermometer calibration might be off.  Maybe you're actually mashing at like 146 F or who knows what?  That could affect body maybe.

Trying to help.

383
Yeast and Fermentation / Re: Thin and bland - culprits?
« on: January 06, 2016, 12:10:04 PM »
I'm still most concerned about whether you're doing a protein rest -- that's numero uno.  Yet no one is talking about it.

I don't think pH is the issue.  Also don't think mash time, not really... a low & slow mash will increase attenuation by a couple points, but won't hurt body like a protein rest will.

384
Yeast and Fermentation / Re: Thin and bland - culprits?
« on: January 06, 2016, 10:35:50 AM »
I typically mash around 150F for 75 minutes, but have done some Hochkurz step infusion mashes as well with the same results.

Do you incorporate a protein rest?  A protein rest is certain to kill body.  Don't ever do a protein rest.

The length of mash time is also too much.  Try just 40 minutes as I do -- works great.

You say you think this might be a yeast issue, but you didn't tell us what yeast you use.  In any case, I seriously seriously doubt the problem is related to yeast.  It's a mash issue.

385
Yeast and Fermentation / Re: US-05 Smells Like Bread Yeast
« on: January 03, 2016, 12:53:26 PM »
Hmm.  I suppose it can happen with any yeast.  The most bready yeast I have ever used in my life was Wyeast 1007.  That stuff tastes wonderful!  If you like bread at all.  Probably would make awesome bread.

386
Wild mold and bacteria are turning it slimy.  Try adding a teaspoon of bleach once per week.  That is what I do for my (real) humidifier.

387
All Grain Brewing / Re: Amylase Question
« on: December 30, 2015, 08:33:55 PM »
Starch plus amylase in the 140-160 F temperature range will give you fermentable sugars, regardless of whether it's boiled or not boiled.  For the same reason, you can convert an otherwise poorly fermentable malt extract via a mini-mash with enzymatic base malt.  I've done it.  It works.  If you wanted to run an oddball experiment, you could boil potatoes or rice into a sort of starch soup, then add malt and mash to convert it all to sugars.  Yep, it works.

388
General Homebrew Discussion / Re: Ah yes, winter brewing
« on: December 30, 2015, 07:25:48 AM »
We got 13 inches.  I have two snowblowers.  Both of them are broken.

389
General Homebrew Discussion / Re: evaluating dark beers
« on: December 23, 2015, 06:18:59 AM »
Okay, so maybe it's not chlorophenol.  Could still be regular phenols or who knows what.  I wouldn't know unless I tasted it for myself.  Hey, I know.... send me a plane ticket to Belgium so I can come over and taste your beers!  Then I can be of much more help to you.  ;)

390
General Homebrew Discussion / Re: evaluating dark beers
« on: December 23, 2015, 05:07:24 AM »
I must say it again...... look into chlorine, and chlorophenol.  Campden is your friend with otherwise untreated tapwater.

Pages: 1 ... 24 25 [26] 27 28 ... 142