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Messages - dmtaylor

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436
All Things Food / Re: Himalayan Salt Block
« on: September 25, 2017, 02:46:54 AM »
Everything came out WAY too salty (and believe me, I LOVE salty food, especially a good steak).

So you're saying it would be perfect to use in a gose then.  ;)

437
General Homebrew Discussion / Re: Yeast Advice
« on: September 24, 2017, 01:13:22 PM »
Don't use Windsor by itself.  Windsor plus Notty will work well.

438
General Homebrew Discussion / Re: macro homebrew trends
« on: September 22, 2017, 03:08:58 PM »
American IPA in general is STILL HUGE, and GROWING, and ALWAYS will be.  It's never going away.  That said...

Black IPA is out.

New England IPA is very in.

Consumption of hop pellets as an everyday snack is probably coming next.

Sours in general are steady trend, but...

Overly salted gose especially is very in.  Brewers should be scolded for using so much salt.

And...

Zima is as awesome as it ever was.

439
All Things Food / Re: Himalayan Salt Block
« on: September 22, 2017, 12:07:44 AM »
I bet a ribeye or NY strip tastes good grilled on there.  Or your favorite fish or shrimp.

440
All Things Food / Re: Himalayan Salt Block
« on: September 21, 2017, 10:33:08 PM »
It might make a nice lawn ornament, and/or supplement for local wildlife.  ;D

441
Yeast and Fermentation / Re: Saison 'free-rise' didn't happen
« on: September 21, 2017, 12:18:13 PM »
I don't think heat rise matters that much.  If you have patience, I don't think you need to add any heat.  Give it a few weeks and it will finish fine in the 60s.

442
Yeast and Fermentation / Re: White labs pitch rate?
« on: September 21, 2017, 12:15:36 PM »
My bet is that viability is probably around 20%, but maybe it's a little higher if White Labs says so.  I'd go with a 2-gallon starter with all 3 packs if you've already bought them, although you truly only need 2 packs or maybe could even get away with just 1, but 2 would be better.

443
Homebrew Competitions / Re: Advice on Score sheet?
« on: September 21, 2017, 02:21:58 AM »
Here's the one I designed for my club, with 8 per page so you'll need a paper trimmer (I hope this link works for you):

https://drive.google.com/file/d/0ByJI2n7Fuv7pSEliZS11UjNNWlU/view?usp=sharing

It's very simple, people seem to appreciate the simplicity.

Before the tasting, announce the BJCP style of the beer and discuss the style parameters at a high level.  Many people will immediately pull out their phones and look up the guidelines themselves.

Then ask them to rate the beer from both aspects of style alone, and pleasure alone.  Finally, tally up all the scores on all the sheets, announce winners, and hand the sheets back to the entrant.  That's how we did it for many years.  It works.

When we do these semi-informal tastings, both the entrants and the judges are anonymous -- only one or two people in the club know whose beers are being poured and judged.  This is helpful for the most unbiased feedback and nobody has to hold anything back but can be as brutally honest as they see fit.

444
Yeast and Fermentation / Re: lager yeast - 830 and 940 - pretty close?
« on: September 21, 2017, 01:39:04 AM »
I can't say without an actual side by side tasting, but I believe 830 and 940 should be very close.  W-34/70, on the other hand, I don't think is much like 830 really.   :o

445
Yeast and Fermentation / Re: Stop spontaneous Fermentatin
« on: September 20, 2017, 04:46:55 PM »
Heat to about 160 F for 15 minutes, cool, then pitch your good yeast.  It's worth a try but it still might not turn out to your liking.  If that happens, sorry to hear.

446
Yeast and Fermentation / Re: Off flavors from stressed lager yeast
« on: September 20, 2017, 02:14:26 PM »
I wonder if there is variability in the quality of 34/70. I noticed a weird flavor sort of tart/caramel in my last batch I thought was some sort of mild infection. The identical recipe fermented exactly the same a few months ago didn't have the flavor.

The very same thing just happened to me.  However, the yeast was like 4 years old so this *could* be my own fault too.

447
Yeast and Fermentation / Re: Rehydrated then dud.
« on: September 20, 2017, 01:05:11 PM »
I'm sure it's fermenting.  You're just not seeing it.  Checking gravity is the only way to know for sure.

448
General Homebrew Discussion / Re: home brew competioion
« on: September 19, 2017, 03:37:20 AM »
Get thee to a Beer Barons meeting.

http://beerbarons.org/

449
Yeast and Fermentation / Re: Off flavors from stressed lager yeast
« on: September 18, 2017, 08:34:45 PM »
...If you had a successful fermentation, it was probably from something besides the yeast you pitched.

That is an even more likely theory.

But, no need to respond further.  The troll is gone, and the bait very well consumed.

450
Other Fermentables / Re: Salted tart cider
« on: September 18, 2017, 03:45:10 PM »
Malic acid is very tart.  It is naturally present in all apples and is not as pleasant as lactic acid, at least not in elevated concentrations.

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