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Messages - dmtaylor

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391
General Homebrew Discussion / Re: Chlorinated Water
« on: August 14, 2014, 12:13:30 PM »
Chlorophenols take time to develop. If you are burning through batches weeks after you brew then you may be drinking faster than chlorophenols can form.

Interesting.  I seen the opposite experience, where they seem to be in the beer as soon as it's done.

Ditto.  When it's there, it's there, and no amount of aging ever makes it disappear either.

392
All Grain Brewing / Re: Mash Times
« on: August 14, 2014, 10:18:48 AM »
+1 to all of the above.  Hotter = faster = more unfermentable sugars = greater body.

You can safely pick one favorite mash time and temperature and use it for 90% of your beers.  I mash 90% of mine at 148-150 F for 45 minutes.  Occasionally I'll mash a little longer if I want it super dry.  Otherwise, that's what I like.  You might prefer 155 F.

In any case, I will always argue that 45 minutes is good enough.  Or even 40.  No need to mash any longer than that unless you want the beer super dry.

393
General Homebrew Discussion / Re: Chlorinated Water
« on: August 14, 2014, 05:19:51 AM »
Some people are more sensitive than others.  I can usually detect it, and when I can, it's a serious fault and I won't want to drink it at all.  Best to play it safe and get it out of there.  All you need is 1/4 Campden tablet per 5 gallons of water, knocks out the chlorine instantly.  It is a worthwhile investment, the $5 or whatever it costs for dang near a lifetime supply of Campden.

394
General Homebrew Discussion / Re: Brewing calendar
« on: August 14, 2014, 05:16:08 AM »
I have a spreadsheet calendar that cycles through all of my favorite styles every year.  In August/September I have listed a whole bunch of British ales like Irish Red, Nut Brown, Porter, Oatmeal Stout, and Scotch Ale.  And sure, you can make some of those for St. Patty's instead if you like, but these are great styles for winter.  Also, this is a great time for a lot of your Belgian styles, which are nice to sip on for a little something different in winter.  Finally, a plain old American Amber or a German Altbier are nice quaffing in winter.

I could mention Pumpkin Beer and Christmas Ale, but those are just too dang obvious.  I make one of those once in a great while, but there's more to life.

 :)

395
Ingredients / Re: Brewing with cabbage (say what?)
« on: August 14, 2014, 05:06:39 AM »
Good to see that a few folks "get it".  I must say it was an honor making Denny ROTFL.   8)

396
Ingredients / Re: Brewing with cabbage (say what?)
« on: August 13, 2014, 08:45:48 PM »
I'm just being silly.  Ignore me if you like.  Sorry for any offense.

398
General Homebrew Discussion / Re: First post
« on: August 12, 2014, 07:04:09 PM »
Welcome!

First questions that might help:

Are you treating your water to get rid of chlorine?  Add 1/8 Campden tablet to your mash and sparge water before mixing with the grains.

How much yeast are you using?  If using dry yeast, you're fine.  If using liquid yeasts, you need to make a yeast starter.

Do you rack to secondary after X number of days?  Don't.  Keep it in primary.  For the vast majority of beer styles, there is zero advantage to racking and it can hurt way more than it might help.

Obviously we don't have a ton of details on your process yet, but those few things might help you out, maybe.

Cheers!

399
Would you replace any plastic upstream of the boil? I'd hate to think I had to replace my cooler mash tun... Ugh

Sorry, I should have been more clear.  You only need to be concerned with soft materials after the boil.  Your mash tun is safe.

400
It could indeed be the lactic acid.  Try without and see if the problem disappears.

Are you by any chance fermenting in plastic?  That could also be a source of permanent infection.  Replace all plastic and rubber components that come in contact with your wort and see if that helps.

401
All Grain Brewing / Re: Hop Aroma In The Final Product
« on: August 11, 2014, 07:53:22 PM »
I haven't tried this yet but I do wonder what would happen if you "dry hopped" in 3-4 ounces of vodka and then dumped that into the finished beer on bottling/kegging day?  I am going to try this in near future, as I am fairly certain that it will work awesomely.

403
All Grain Brewing / Re: BIAB: What's necessary and what's not?
« on: August 11, 2014, 02:54:29 PM »
I brew in a bag most of the time, brew small batches, and have none of the fancy spigots or thermo probes or any of that garbage, and never will unless I receive it as a gift or prize.  I'm perfectly happy with my ghetto brewing method.  It's very cheap and very effective.

404
Ingredients / Re: Brewing with cabbage (say what?)
« on: August 11, 2014, 02:51:35 PM »
With all the rage over Black IPA and White IPA and Red IPA and Brown IPA, I have been wondering how to make a Purple IPA.  Looks like this may be the answer.  I would thank you, but I am a style nazi, and... ew.

405
General Homebrew Discussion / Re: first competition entry
« on: August 09, 2014, 06:21:26 AM »
You're the man, goschman!  Nice first entry.  I figure anything at a 36 or higher is a pretty dang great beer that really doesn't need any tweaking.  Many commercial beers are the same caliber.  You're done.  Great.

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