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Messages - dmtaylor

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Others' mileage may vary, but I have seen attenuation up to 80% with WLP007.  All things being equal... I think they'll attenuate pretty much equal, based on my own experience.  YMMV

In my experience, they both average about 77-78%.  That's at a mash temperature of about 150 F.  So, if you want less attenuation, just mash higher at like 153-154 F.  No problem.

Other Fermentables / Re: First time cider maker.
« on: July 17, 2014, 01:27:52 PM »
I've done Splenda before.  Nasty.  Don't do it, unless you believe yourself to be immune to the wrath of Splenda.  Now, lactose or maltodextrin......

Other Fermentables / Re: First time cider maker.
« on: July 17, 2014, 10:51:19 AM »
Mine always finishes at about 0.992-0.994.  Hence, if I bottled at 1.000, I'd have plenty of carbonation, if not bombs.  YMMV.

Yeast and Fermentation / Re: WLP029
« on: July 17, 2014, 08:52:52 AM »
My thoughts:  Yes, WLP029 clears much faster, and on its own.  However, I believe 2565 gives the superior flavor.  WLP029 is okay, but maybe not as tasty as the finicky 2565.

I have gone back and forth over the years.  Depends on what you think is more important.

Other Fermentables / Re: First time cider maker.
« on: July 17, 2014, 07:48:25 AM »
If you keg, I suppose that's fine.  If you bottle... watch out for bottle bombs!

Other Fermentables / Re: First time cider maker.
« on: July 17, 2014, 05:00:33 AM »
Some Farm Cold store Cider to sell during the summer and pre harvest season.  IF you look around you may be able to find Cider pressed on a farm.

Yeah, orchards often/usually freeze some juice to see in the off-season, so you can still pick up some good stuff if you try.  That's what I would recommend.  Or, at your grocery store, seek out the Simply Apple brand, which is real juice (hazy brown with dark stuff at the bottom) without preservatives.  The preservatives in other apple juices from concentrate can slow or prevent proper fermentation... and real juice tastes a lot better anyway, and isn't terribly expensive.

Be aware that no matter what yeast you use, fermentation will take at least a month if not two months.  Cider ferments a lot more slowly than beer.  So if you want to drink it this summer.... it will be very late summer even if you start right away.

Yeast and Fermentation / Re: WLP029
« on: July 16, 2014, 09:07:39 PM »
Someone recently posted WLP029 giving off banana. I have never gotten that before but I have never had the yeast above 65F at any point. This has become one of my favorite strains for many different styles.

These have been my experiences as well.  Never got any banana from it, fermented cool in the 60s.

All Grain Brewing / Re: Astringency problem
« on: July 15, 2014, 09:15:26 PM »
What's your bicarbonate?  Alkalinity?  Could be throwing your pH balance off-whack.

All Grain Brewing / Re: Astringency problem
« on: July 15, 2014, 07:52:35 PM »
Are you adding Epsom salt (magnesium sulfate) at all?  If so, don't.  Tastes horrible.

You might also need to acidify your mash.  Maybe add a half pound of acidulated malt to your next batch and see if the problem disappears.

To Americans in the 21st century, all 100+ beer styles are merely variants of West Coast IPA.  Hence the silliness of the drafted 2014 BJCP Guidelines where you can have an IPA of any color you want, white, normal, red, brown, black, blue, green, clear, purple.....

I agree that there is more to life... much more to life......

Equipment and Software / Re: Software Eff Issue
« on: July 14, 2014, 06:51:46 AM »
Well, with more experience you might confirm that your new system really is that awesome.

Another thing to keep in mind with efficiency is that all your volume measurements need to be perfect.  If you intended to have 5.5 gallons at the end of the boil but actually ended up with 5 gallons, then your efficiency might be too high by a ratio of 5.5/5 or 110% (10% too high).

Equipment and Software / Re: Software Eff Issue
« on: July 14, 2014, 04:34:31 AM »
94% is totally achievable with a really good crush and mash including pH and temperature control.  97%.... yeah, that would have been unusually high.  Possible, but unlikely.

Ingredients / Re: Massively high AA German Hallertau?
« on: July 14, 2014, 04:30:22 AM »
My homegrown Hallertau has been as low as 3% and as high as 7% in different years.  However the average has been closer to 4-5%.  So, somewhat higher alpha is possible but rare.  I don't expect to ever see higher than 7% in a commercial vacuum pack.  Mine were fresh off the bine (and dried).

They both ferment pretty dry.  If you want it to be really dry, mash at 148 F for 90 minutes, that will help.

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