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Messages - dmtaylor

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436
Beer Recipes / Re: first saison
« on: August 06, 2016, 05:54:55 AM »
Yep.  Be careful not to declare victory quite yet.  I think this one is going to finish in the 0.990s which is not unheard of for a saison.

437
Total BS IMO.  Use whatever you like, but use it wisely.

+1.  Brewers just love to make stuff up, we do it all the time.  It makes life more interesting.  I'm serious too I think.

I wonder if they simply mean that the malt flavors themselves that come from C60 are more subject to being percieved as oxidized as the beer ages. I use a pretty big punch of English C60 in my old ale and I actually like the flavor of that malt as the beer ages a bit.

Now this might actually make a little bit of sense.  Maybe can be *mistaken* for oxidation even though it's really not any more or less oxidized than anything else.  That I can maybe see, maybe.

438
And in the following exbeeriment, they COULD taste the difference, although it wasn't clear at all what that difference actually was (vegetal or otherwise).  So, the jury's still out as far as I can tell.  Seems to me like there is likely some difference that has not yet been explained by science.

http://brulosophy.com/2016/01/18/dry-hop-temperature-warm-vs-cool-exbeeriment-results/

Also, in general, I would select a much higher p value of 0.15 or thereabouts.  p=0.05 is super convincing when the exbeeriment is under that, but.... p=0.10 or 0.15 is "good enough" in my opinion.  And in that case, a huge number of exBmts actually affirm whatever the p=0.05 says they do not.  How's that for silliness / wide-open to interpretation kind of stuff!

439
General Homebrew Discussion / Re: Location of Grain Storage
« on: August 04, 2016, 07:41:39 AM »
If you're concerned, plan to mill and ferment in two different places, and you should be safe.  I think these rules of thumb apply more to commercial breweries anyway, or folks who crush hundreds or thousands of pounds of grain all the time, not homebrewers who wouldn't typically have pounds of malt dust clinging to the walls and ceilings and everything in the room.  I mill in my basement, which might not pass a white glove test but it's not SO horribly full of dust to where I'm afraid to take advantage of Wisconsin basement temperatures and ferment down there as well.

440
All Grain Brewing / Re: Red Ale
« on: August 04, 2016, 06:31:48 AM »
Thanks.  I failed to scroll down to the bottom.  I stand by my previous statement.  I really don't think you'll get any weird flavors, and in the off-chance that you do, they'll fade quickly.

441
All Grain Brewing / Re: Red Ale
« on: August 03, 2016, 06:04:30 PM »
What gives you the idea that there's lager yeast in there?  At least it doesn't say so on White Labs' website.  I guess I'm not part of the "in" crowd on that.

Even if true, I wouldn't think that should be a problem.  You're fermenting warm, right?  And there's plenty of yeast to eat the diacetyl.  If you do get some diacetyl down the road, condition in the 50s or 60s for 2-3 weeks and it will be gone.  But, I seriously, seriously doubt it would even happen.

442
All Grain Brewing / Re: Red Ale
« on: August 03, 2016, 04:03:26 PM »
It seems like it's got to be done already.  Wait 3 more days, check gravity and make sure it stays right at 1.008-1.009.  If so, it will be safe to bottle or keg.  If not, wait a couple days more then check again, and repeat until it is stable.  Then it's ready to roll.  There's no need at all to wait an arbitrary 14 days or whatever if it's done.

443
All Grain Brewing / Re: Red Ale
« on: August 03, 2016, 01:07:39 PM »
It's very hard to see from that picture but it appears the gravity is about 1.008-1.009.

444
Beer Travel / Re: Charleston SC for the weekend.....
« on: August 02, 2016, 10:09:31 AM »
Hey, I was just down there.  Palmetto makes great stuff, but it's all in bottles or tap, no location to visit.  Edmund's Oast is an absolute must see if you like Brett & sour beers at all.  I didn't get the chance to see Coast or Holy City but they were on my list, if only I'd had the time.  I was not at all impressed with Westbrook.

Happy travels!  :)

445
Understood -- I'll go lie down now.

447
General Homebrew Discussion / Re: reducing ppm hardness
« on: August 02, 2016, 07:58:48 AM »
They might use multiple techniques.  RO will certainly remove the bulk of the hardness.  Heatup after would rock up even more of it if desired.  Chemical additions might also be used (possibly phosphoric??).

I agree with Sandusky Sam on the bottom line -- the particulars are not as important as the end result.

448
So Ca + Mg would be 100 ppm. That's a bit lower than Martin's pale ale profile with Ca+Mg = 160. Right?

If memory serves, Ca was about 75 and Mg about 15 or 20?  So yeah, I'm pretty sure you're right.  You think there's a water thing to the difference in protein breaky scrambled eggy stuff?  The salt additions for each twin were identical.

449
24 hours after pitching (both pitched at the same time) and both fermenters are fermenting! airlocks going.  Batch #1 looks hazy orange like a latte, while Batch #2 looks darker and more clear.  I expect this might soon change when high krausen is reached later today/tomorrow, but don't know.  Seems odd that they would look so different.  I should have taken a picture.  Temperature was down to 52 F yesterday evening then rose to 57 F last night so I added several ice bricks this morning.

450
General Homebrew Discussion / Re: No bitter addition?
« on: August 02, 2016, 05:16:02 AM »
Yes I have done hopbursting.  Yes it's still bitter enough.  No it doesn't lose complexity.  Yes it gains hop flavor.

Do it.

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