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Messages - dmtaylor

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391
Equipment and Software / Re: IBU Experimental Brewing Podcast
« on: February 10, 2017, 07:37:05 AM »
My biggest take away is that the shape of the curves predicted by Tinseth are correct. The actual predicted IBU may not be correct.

To me that means Tinseth is still very useful. In your brewery, overtime, you learn to correlate what Tinseth predicts with the bitterness you experience and then you can use Tinseth to guide recipe design with respect to bitterness.

Where things get difficult is trying to understand bitterness from brewery to brewery since Tinseth may predict the same number for two breweries but actual bitterness, according to the Igor results, can vary significantly.

Agree totally with all the above.  I finally got around to listening to this podcast.  Excellent information.

Tinseth says of Rager: "totally wrong".  I love that.   ;D

Meanwhile he admits and understands why the results from his own formula are only good to plus/minus 30%.  Gem of a guy.  Great information.

392
Extract/Partial Mash Brewing / Re: malt rye & extract
« on: February 09, 2017, 08:09:04 PM »
Rye malt IS a base malt.  It will turn out great.

393
One thing that seems to be a really common area of misconception and misinterpretation is the P value. Hmm...might have to write up a post on that, too!

Please do.  Knowledge is power!  And thank you for your input thus far.  Cheers.

394
That seems like a quite a bit of unfermentable grains in that recipe for a 6 gallon batch.

Yep.  The following is nearly 50% unfermentable (at least by Windsor if not other yeasts):

3.0 lb    Dry Malt Extract - Dark   

395
*You meant to say "stuck fermentation", not "stuck sparge".

1.040 is pretty bad, even for Windsor.  I got 62% attenuation on my last batch, which would have gotten your beer down to around 1.028-1.030 at least.

How are you measuring final gravity?  If using refractometer, DON'T.  You need to use a hydrometer instead.  If using a hydrometer, ensure it's calibrated by measuring plain water at 60 F to ensure it reads 1.000, and if not, then adjust all other readings.

What was your mash temperature (if mashed)?

What was your malt bill?

In any case, I think if you add Nottingham or US-05 or something like that, fermentation will take off again and you'll get closer to what you wanted.  Try that before anything else.

396
Other Fermentables / Re: Cider and Presevatives question
« on: February 06, 2017, 06:23:31 AM »
You'll hear varying opinions on all of that.  Personally I am a purist and don't add anything to my ciders except yeast (Cote des Blancs is my favorite).  I like real cider the best all by itself.  Sugars just ferment out and add alcohol.  Nutrients, I feel, don't do a dang thing, aren't necessary.  Just pitch a little yeast and you'll get a good hard cider at around 6-6.5% ABV.  I like to ferment low and slow, close to 60 F for about 2 months.  You can rack it about once per week to keep it sweet, or leave it alone for a very dry cider.

397
Other Fermentables / Re: Cider and Presevatives question
« on: February 05, 2017, 04:03:05 PM »
It generally will ferment, but the yeast will be sluggish and produce a lot of sulfur due to stress.  It can still work.  However, if you are able to find juice without preservatives, or juice your own, you will generally get more tasty results.  Try to find some no-preservative juice if you can.  For example, I believe the brand called Simply Apple which is available everywhere USA has no preservatives.  See if you can find some.

398
Questions about the forum? / Re: Separate Subforum for Low Oxygen Brewing?
« on: February 05, 2017, 10:04:22 AM »
Hmm.  61/31 split is quite different from what I'd expected.  Now we know.  Not that it matters.

399
Yeast and Fermentation / Re: Belle Saison in a Witbier?
« on: February 05, 2017, 09:48:52 AM »
I think Belle Saison would produce the right flavor profile; however, due to its ~96% attenuation, I'll also bet that some other dry yeast might be even more suitable for a true witbier with more reasonable attenuation.  I've not used these yet (though I know I will eventually!), but based on notes I've kept, you might want to experiment with Fermentis Abbaye which I hear throws a good bit of pepper and pear (like 3944 does), or Fermentis T-58 which some say might actually be a witbier yeast with pepper if used in the low 60s, and maybe a little clove?

I wish I'd already used these so I could provide actual experience!  Soon, soon.  I plan to make some Belgians this year.

400
Ingredients / Re: Cashmere
« on: February 05, 2017, 09:34:34 AM »
I've not used this hop, but I have collected notes on it, which say:

Descriptors include MELON, lime, peach, pineapple, and a bit of spice.

Sources of this information vary but include some combination of people talking about it on the interwebs and in magazines like BYO.

401
I brew for the love of science, math, and cooking.......... but the best beers I have made were the ones that were artistically inspired.... you know, the ones where you imagine what a beer tastes like, with total disregard for style, and then it actually turns out like you imagined it..... those are my favorities.  The ones where I follow a formula or adjust someone else's recipe, those tend to not be quite as awesome.

So for me, it's the whole package that keeps me going.  Science, math, and art.... The whole package.

402
Other Fermentables / Re: pellicle on cider
« on: February 02, 2017, 12:33:58 PM »
I'd be surprised if it doesn't turn out bone dry and very tart with peaches in there, not to mention the likely Brett.  If still in the fermenter, leave it alone for another month or two and see what happens.  If it's kegged, you can still wait and see if/how it mellows with age.  I don't think it will stay sweet unless you killed off the yeast with chemicals or pasteurization.

403
General Homebrew Discussion / Re: Diacetyl
« on: February 02, 2017, 12:29:58 PM »
I think its mostly people who like to show others that they know something and have discriminating palates.

This perhaps sums it up the best. "Just smart enough to be dangerous" like. There's enough out there to make diacetyl seem evil all the time, and if you don't do any follow up research it would be easy to write it off as a flaw.

Yup.  There's an awful lot of this out there in the BJCP and "the community as a whole".  Majorities, even.

something I used to do and need to get back to is visiting brew clubs on my travels.  Places no one knows me.  I bring some of my best beer and introduce myself as "my wife got me a Mr Beer kit; thought I'd give this hobby a try.  This is my attempt at IPA (or pilsner or saison or whatever)" - and I watch them attempt to find all the "usual noob flaws" - the local know-it-all ass***** tend to identify themselves quickly.  I like to stamp that crap out.

Excellent idea!

404
General Homebrew Discussion / Re: Diacetyl
« on: February 02, 2017, 08:57:14 AM »
I don't think a wee bit of diacetyl is necessarily a "flaw" in any style.  The problem is when it is so distracting that you cannot taste anything else very well and it becomes difficult to describe the rest of the beer's merits or flaws.  Unfortunately also, for supertasters or those who may be highly sensitive to diacetyl or other off-flavors, this happens more often than they'd prefer.

BJCP or "flaw" or not....... if it tastes good to you, then it tastes good to you, and for you, that's all that really matters.  And same for me.  And same for the next guy & gal.  Do you enjoy the beer?  Would others enjoy the beer?

On the other hand..... I sure love the taste of IT in a lager.  If it doesn't have IT, then I don't want it.  (I can just hear some of you saying, "Ni! Ni!" ;) )  So I am, in fact, part snob, and part not-snob.

405
Ingredients / Re: malts with smooth or interesting roast qualities
« on: February 02, 2017, 08:48:33 AM »
I'm into subtle, like chocolate malt and agree that chocolate wheat and rye are nice.
I have noticed that in the last few years the American urge to have more, more, more has led commercial brown ales to taste like porters, porters to taste like stouts, and stouts to taste like sweet ashtrays. I guess I'm a less is more guy.


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