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Messages - dmtaylor

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Beer Recipes / Re: Why Acidulated Malt?
« on: November 14, 2016, 02:47:27 PM »
There is a specialty bottle shop in Regensburg, Germany. We has
D a very nice Gose there, the salt is light, not over the top. The owner said he had a Westbrook Gose, and it was like drinking sea water.

I have a 6-pack of Westbrook.  It is indeed exactly like drinking seawater.  Tastes fishy to me even.  I've been giving it away to others as an example of how gose should NOT taste, and they tend to agree with me.

Beer Recipes / Re: Why Acidulated Malt?
« on: November 14, 2016, 12:40:09 PM »
You might want to use a little acidulated malt to get the mash pH closer to the ~5.3 desired.  Gose tends to be a very pale beer without a ton of specialty malts, so without the acidulated, your mash pH might be high at like 5.8-6.0, so you'll likely find that a little acidulated malt is a great idea for pH control, even more than it is for flavor contribution.  Otherwise I'd agree, a bit of lactic acid added after the mash is done would be okay to add the desired tartness in flavor.  Or better yet, go the route of a sour mash or partial sour Lacto fermentation or whatever, and don't add any acid at all.

Anyway........ the one authentic imported gose from Germany that I tasted was not very tart or salty at all.  It was more like a witbier than anything else.  I get the feeling that everyone in America just loves to overdo everything.  So, consider whether maybe you don't need to bother with anything too fancy, yet it might turn out even more authentic in the end.

Ingredients / Re: Salt in brown ales?
« on: November 13, 2016, 07:39:34 AM »
A little salt is rarely a bad idea.  A pinch is good, maybe 1/4 teaspoon in 5 gallons.  If you used much more than that, it could risk tasting more like a seawater oyster stout.

Ingredients / Re: Bitter or sweet orange peel in a Gose?
« on: November 11, 2016, 07:40:45 PM »
I'd skip the orange peel and just use coriander.

General Homebrew Discussion / Re: Repeatable Boil Off
« on: November 11, 2016, 06:32:56 PM »
Boiloff rate truly is a little bit variable.  When I have 20-30 minutes left in the boil, I check the volume and how close it is to what I expected.  If too low then I consider whether to add more water to allow a longer boil or whether to start adding my late hops right away and shorten the boil.  And vice-versa, sometimes I have to plan for a longer boil.  In either case it doesn't affect the bittering significantly in most cases, but could affect timing of the late hops.

General Homebrew Discussion / Re: Hop utilization vs. boil gravity
« on: November 08, 2016, 10:18:39 AM »
Maybe this is an argument for skimming.

Yeah, wow.  Funny how we might rediscover lost knowledge from the past that brings us full-circle.  Then again...... more experiments are needed because maybe this whole thing is just moot.

General Homebrew Discussion / Re: Hop utilization vs. boil gravity
« on: November 08, 2016, 09:56:20 AM »
It makes me wonder if you get more utilization in an extract brew than in AG.  Kinda seems like you would.  I may have to try some tests.

You may be right!  Intriguing.

Questions about the forum? / Re: Giveaways/freebies to existing members
« on: November 08, 2016, 09:55:10 AM »
Thanks for the secret link.  I knew there was something like this out there but didn't have the link until now.  They really do seem to want to keep it a secret.  Also I never knew if this was some kind of scam, because I've seen deal codes come up on other websites but haven't seen this one from the AHA itself until now.  I happen to be due for renewal right now.  Of course, now when I go in to try to renew, I have pressed the Continue button about 30 times now and can never get through to enter my credit card information.  It's likely related to me being at work, the browser here often has problems like this.  I even turned off the popup blocker but that didn't help either.  I hope I can get it to work from home later.

There's nothing stopping anyone from current members renewing their subscription right now even if not yet due, if you want to be part of the contest for these prizes.  I would think it should work.  Just because I'm lazy and let my membership expire (by one week) shouldn't give me any advantage over anyone else.

General Homebrew Discussion / Re: Hop utilization vs. boil gravity
« on: November 07, 2016, 03:10:46 PM »
When I read that Denny I get it does but it doesn't therefore it does and in conclusion other processes create iso-alpha loss... so I am at a loss

Sent from my SM-S820L using Tapatalk

The key takeaway is that it's not the gravity that affects utilization, but rather protein.  If there was some way to have all the sugar without the protein, you could improve utilization.  For example, an all-malt wort of SG 1.060 (or pick any number) might have less utilization than a wort with an equivalent SG 1.060 (or whatever) but with 20% cane sugar to 80% malt, because cane sugar has zero protein.  Interesting...

General Homebrew Discussion / Re: Hop utilization vs. boil gravity
« on: November 07, 2016, 02:06:05 PM »
You're correct that isomerization is temp dependent.  But then there's the issue of getting those isomerized acids into the wort.....maybe.  I'm guessing, too!

But where are the isomerized acids gonna go if they don't go into the wort?  Oily scum on the sides of the kettle (like the HopShot)?  Just magically not show up in the wort that they've been boiled in?  I have my doubts.  Some insoluble amount might fall out as trub in the fermenter I suppose, but at least initially would be suspended in the wort.

Anywho, I'm just talking in circles now.  Someone is bound to turn up the answer in a few more minutes.

EDIT: Yep, now I see the above post, and it makes good sense.  More protein gunk in the wort and more yeast to floc out removes more of the acids.  I can kind of see that.

General Homebrew Discussion / Re: Hop utilization vs. boil gravity
« on: November 07, 2016, 01:39:41 PM »
I've never heard of such a thing.  However my intuitive side tends to think it is plausible that isomerization might be independent of gravity.  Personally I would theorize that sustained high temperature (boiling) is more important than gravity of the medium.  Solubility might come into play at the 90-100 IBU speed of light type limit, e.g., if adding a buttload of hops to a concentrated boil, you can only get so much IBUs, which then when diluted with more water will tend to reduce the total IBUs.  So there's likely some effects at very high IBUs with concentrated boil later diluted.  But for any reasonable hopping levels of non-IPA, non-RIS, etc. without subsequent dilution, I wouldn't think the effect significant.

Just thinking out loud.  No, I don't have any objective evidence at this time to support my intuitive hypotheses.

All Grain Brewing / Re: Gravity consistently off by 10 points
« on: November 06, 2016, 08:14:12 AM »
I crush pretty fine, using a corona mill, do you think the high ph of my water ~9.4 could be the culprit, if so how so I adjust this, acid malt?

9.4pH is way out there. With a pH that high I'd guess there is plenty else wrong with your water as well. Probably the best thing you could do is use RO water. Most super markets have machines that dispense RO water for 35 or 40 cents per gallon. A simple treatment to RO would be to add about a tsp of gypsum to your strike water for a 5 gallon batch. If you are using any dark crystal or roasted malts, steep them instead of mashing them. That should get you in the ball park. If you want to get more elaborate Bru'n water is a great tool for water adjustment.

pH was my initial thought.  The water looks fine but a pH of 9.4 is crazy high!  You should either get some 88% lactic acid and add a few drops of that to bring mash pH down, or learn how much acidulated malt to add to every batch for the same purpose.  Measure your mash pH.  You are shooting for 5.3 average or a range of 5.2 to 5.5.  If it is much above 5.5 then this will hurt your efficiency, and at this high mash pH you might also extract tannins which will lead to an odd astringent mouthfeel in the final beer, which dries out your mouth like it's full of cotton.  Look for those things and see if it makes sense.

I would recommend the opposite of Bob with respect to dark roasted malts, and mash but not just steep.  If mash pH is too high, then dark roasted malts would be good to include in the mash as they will help to bring mash pH down towards the magical 5.3 desired.  Crystal malts also help to reduce mash pH.  If you ever do a batch without specialty malts, then additional calcium or lactic acid or acidulated malt additions will be necessary.

General Homebrew Discussion / Re: Low oxygen Brewing Now Has a Site
« on: November 04, 2016, 11:31:00 AM »
A giant leap in the right direction.  Nice job guys.

Other Fermentables / Re: half assed first cider attempt
« on: November 04, 2016, 11:11:11 AM »
There is also the bottle pasteurization route, but I've always been afraid of not quite killing everything and ending up with bottle bombs.

That's another thing I have never tried yet.  If I ever got carbonation that high I might try it, but it's never been a problem for my cider at all.  I've had the opposite problem of undercarb, due to my laziness probably.  If I was in a rush like most people then this might come in handy, maybe.  I'd be more concerned with permanent haze or cooked flavors than lack of pasteurization, but don't know.  More experiments may eventually be needed.

Other Fermentables / Re: half assed first cider attempt
« on: November 04, 2016, 10:43:22 AM »
I can tolerate it OK in gum, but I'd be concerned that the amount of Xylitol needed to sweeten cider might be enough to cause some apple splats (pun intended). Have you tried xylitol in cider before?

No, this will be my first time.  I'm going to try it anyway, splats or no splats.  Maybe on your advice, I'll only do like 3 quarts this way in case it does cause problems.

The sorbate & concentrate route should be safe, but could also potentially result in duds that never carbonate.  So carbonation is a bit of a crapshoot.  But, should taste great flat.

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