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Messages - dmtaylor

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436
Cream Ale traditionally has a charge of flaked maize, sure it wasn't that you were picking up?

Very possible.  I guess I hadn't even considered that but it may be the truth.

I alluded to it in a previous comment, but I'm gonna go out on a limb and say I'm not convinced judges, when they comment on off flavors, are always really picking it up. Sure, there may be a few instances where it's super obvious, but I think certain ingredients sometimes give the impression of something that, since the judge is focused on it, gets misinterpreted as an off flavor. Hope that doesn't come across as too cynical...

I'm out there on the limb right there with you.  There's a few excellent judges out there.  There's thousands of judges who are wrong more often than they are right.  And then of course, every single one of them is human.  It's not cynical.  It's true!

437
Equipment and Software / Re: Fixing My Small Batch Mash Tun
« on: October 09, 2015, 05:46:29 AM »
I don't have anything helpful to add about improving the seal but I can speak to the efficiency issue. I use the same cooler on my small batch setup and used to have really awful efficiency. I extend all mashes to at least 75 minutes (sometimes 90 for drier beer styles) and get upper 70s to upper 80s in efficiency. Might be worth giving a try.

Efficiency is more about the crush than anything else.  That and collecting every drop of runnings.  I've been a small batch brewer for many years, anything between 1.7 gallons (current) and 3 gallons (past).  For a while I was consistently seeing efficiency right at about 90%.  A couple of years ago I decided to back off on crushing so hard and purposely shoot for low 80s for efficiency because I feared it was becoming less grainy due to the little grain required compared to everyone else, with comments from judges that the malt character was lacking.  So that's where I'm at now, low to mid 80s max efficiency.  I can pretty much dial it in wherever I want based on how hard I crush.  So can you probably.

Oh, and uh.... I only mash for 40-45 minutes.  Mash time isn't a huge factor on efficiency above that point, based on my own experiments.

438
"I'm sorry.... YOUTHS".  Bad movie reference.

439
General Homebrew Discussion / Re: 50C rest by accident
« on: October 08, 2015, 11:40:17 AM »
Beano!?  Eeg..... I suppose anything is worth a shot.

440
General Homebrew Discussion / Re: 50C rest by accident
« on: October 08, 2015, 11:18:32 AM »
Hit it with 70 C for 30 minutes, and hope for the best.  Might not get any head or body to this beer at all, but skipping 60-65 C and going straight to 70 C might be the best thing to try.

441
I do want to point out again that boil length is only going to be correlated to DMS volatilization for a given kettle setup. Marshall's kettle is able to reach 9% boil off in 30 min; if you're boiling off significantly less than that you may need to boil longer.

is it the rate or total volume that is important here?  and is that an hourly rate, or total?  I'm sorry I don't see that info in the write up?  Man that is quick boil off - i boil off about 2 gal an hour, 15gal starting BV.  But then again i guess it would be an even higher rate if starting at 8.

I average 32% boiloff per hour.  'Course, I'm only brewing 1.7 gallons at a time, too.

Boiloff rates in % are not very helpful, honestly.  Need gallons/hour.

442
Yeast and Fermentation / Re: Tangy/tart flavors from suspended yeast?
« on: October 08, 2015, 10:15:50 AM »
Yeast tastes tangy to me.  After it settles, this character should be reduced.  2565 takes a long time to settle out, usually a month or more.

443
For years I've been boiling for just over 60 minutes.  For some unknown reason, I've always waited to add my boil hops until the protein foam settles in, which usually takes about 5 minutes.  Lately I've come to the conclusion that perhaps I only need to boil for 45 minutes, or maybe now, maybe only 30 minutes.  For the past couple of batches I boiled just 45 minutes, which is good enough for hop utilization, and now, apparently for DMS as well.  Depending on desire for hop utilization specific to each batch, I might cut all batches back to 30 minutes now.  Or maybe 40 or 45.  Somewhere in there.  Because, why not.

444
I wonder how much DMS is in unboiled wort.

You definitely still need to boil hard, with no lid.  On my last cream ale, I purposely boiled weakly with the lid on, and yes I got DME.  It wasn't strong, but it's there.

445
Now this data is really fantastic.  Thanks!!!!!

446
Beer Recipes / Re: Focal Banger Clone
« on: October 08, 2015, 03:43:18 AM »
Oh good, you guys saw what I did there ;)

This recipe seems to be another case where old Papazianisms die hard.

447
Beer Recipes / Re: Focal Banger Clone
« on: October 07, 2015, 06:49:45 PM »
First let me confess that I've never tasted Fecal Banger, so I'm providing technical input as an IPA only, not as a clone.

That's still too dang much bittering hops.  You're going to hit >90 IBUs by a mile, beyond which threshold you can't taste them anymore anyway.  You can get by with just the FWH or the 60-minute additions, don't need both.  3/4 oz to 1 oz of each will be adequate to hit 60-90 IBUs.

And again, the 5-minute addition is a waste.  You'll get all the hoppiness you need from whirlpool and dry.  Those amounts look right.

Grain bill looks good for an IPA.  Kind of light, could use some more character malts perhaps.  But optional.

448
Beer Recipes / Re: Focal Banger Clone
« on: October 07, 2015, 03:15:22 PM »
Wow, the first 10 oz of hops are almost a complete waste.  Or maybe I should say, 8-9 oz.  Put some in the boil for a few IBUs.  But other than that, all you need is the whirlpool and the dry hops, and you'll be good to go.  Citra and Mosaic are the strongest hops on earth.  A little goes a very long way.  So, save a few bucks.  Eliminate all the crazy FWH and 15 and 5 and 3 minute additions.  Just do a simple bittering addition.

449
General Homebrew Discussion / Re: The Importance Of Being Same
« on: October 07, 2015, 12:49:14 PM »
Data is (or "are" for you snooty grammar folks!) data.  Some data is better than others.  It is up to each individual to decide which data he or she likes and which he or she does not.  The human tendency to be biased/prejudiced dictates that we will tend to gravitate towards data that agrees with our own hypotheses, and ignore or attempt to refute that which does not.  Also, we just love to argue, for no sake other than we just love to argue.

"Differences"/discrepancies/anomalies matter when they matter to several people.  When they matter only to few or one, they don't seem to matter.  Still, it doesn't prevent us from arguing about it, because we so love to argue just for the fun of it.

450
All Grain Brewing / Re: Step Mashing & Calculating Rest Times
« on: October 07, 2015, 08:39:52 AM »
I could tell you my standard process, and feed you beer that proves that it works, but I don't have formulae or calculations to back up why.  Too bad Kai doesn't hang out on here anymore, he's a wealth of knowledge in this area.

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