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Messages - dmtaylor

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46
Yeast and Fermentation / Re: Sarfale US-05
« on: April 17, 2018, 11:10:29 AM »
Are dry yeasts more prone to being variable and "crap" than liquid cultures?  I also posted a thread about whether Dry yeast strains have improved since 1998,as they appeared pretty shady back then.

Dry yeasts are infinitely better today than in 1998.  In many ways dry yeast is better than liquid today.  That was not the case back in the old days.  If considering using more dry yeast today, I say yes, you should go for it.  That being said, there are cases where the character from liquid yeast cannot be duplicated since the dry yeast selection is much more limited.

47
General Homebrew Discussion / Re: chilling beer
« on: April 16, 2018, 08:14:23 PM »
Chill one in the freezer for 20 minutes, and if it tastes good, chill it all and drink it!

48
General Homebrew Discussion / Re: Do you belong to a homebrew club?
« on: April 16, 2018, 06:22:31 PM »
Balance applies to everything brewing, doesn’t it?

Depends on who you ask!  ;)

For instance, my own personal definition of "balanced" includes way more malt and way less hops than the average joe.

49
General Homebrew Discussion / Re: Do you belong to a homebrew club?
« on: April 16, 2018, 05:32:09 PM »
There are some clubs that are more social, some more business-like..... my preference is a balance of the two, or even leaning a bit more towards the social side (thank you very much).  I know for me personally, I don't learn as much from technical presentations anymore, and learn a great deal more just by talking to people on a less formal, more social basis.  So for those going to meetings to learn something, recognize that there are different ways to learn.  One looks more like a classroom with Powerpoints, and the other looks to an outsider more like "being too social", but for me, that's where I learn a lot.  And to those more interested in business or politics...... personally, I don't give much of a rat about all that.  Go run for office or start up a brewery, whatever suits your fancy.  I just want to brew and enjoy each other's homebrews, thanks.

Just being honest and open.  We can all get whatever we want out of a club.  I like a little bit of everything, but not a lot of any one thing.  All good things in moderation.

50
All Grain Brewing / Re: BIAB and mash temp question
« on: April 16, 2018, 05:24:45 PM »
Thanks for your answer, but I don't understand why my efficiency would increase if the beta-amylase is being denatured.  Please explain and thanks.

Beta amylase is more wimpy than alpha amylase.  Temperatures around 155-160 F kill off most of the beta within about 40 minutes; meanwhile, alpha is most active at the same temperature and is working its butt off, not dying off as quickly as beta.  The net result of a mash that starts on the warmer side is a very efficient mash... but not quite as fermentable as it might be if maintained at lower temperatures of say 145-150 F.  Both alpha and beta are very useful, but behave a little differently.  The sweet spot, of course, where they both work really well, is about 150-155 F.  (Someone might want to tweak my numbers a little bit, and that's fine, but they're reasonably close.  The whole dang thing is a spectrum anyway -- beta doesn't suddenly all die above 155 F -- it takes time -- and alpha is plenty active already even as low as 145 F, etc.)

51
All Grain Brewing / Re: BIAB and mash temp question
« on: April 16, 2018, 01:24:50 PM »
As long as you are still beginning the mash at a reasonable temperature like 158 F or something, you'll still get good wort, but it might not be quite as fermentable due to accelerated denaturing of the beta amylase.  However your efficiency could be expected to be increased by several percent.

If I were brewing in the cold as you are, I would do pretty much the same thing.  Maybe start at 156 F, then just let it fall if it wants.

Regardless, most of the enzymatic activity occurs within the first 40 minutes anyway.  Any time spent beyond 40 is a "bonus".

52
General Homebrew Discussion / Re: Do you belong to a homebrew club?
« on: April 13, 2018, 11:45:59 AM »
Like all the current members in my club, I'm very active.  The Manty Malters of Manitowoc, Wisconsin are a very energetic bunch of about 20 guys AND gals (and we just had 2 more join last night -- yay!).  I've been the competition director for almost 10 years (minus when I took one year off in the middle).  We have little informal contests almost every month.  Last night was more of a biggie where we had 9 porters and stouts facing off at "The Dark Ale Competition".  My "oatmeal stout" (which actually contained no oats! and used 99-cent Munton's ale yeast) did very well and took 2nd place!  :D  Last week we had the good fortune to be able to tour one of the primary Briess malting houses here in downtown Manitowoc, and it was just fantastic -- very informative, and the aromas at different phases of the process were unbelievable.  Now I would love to work there!  In August every year we do also have a BJCP-sanctioned competition for the Manitowoc County Fair, entries capped at 100, with idiots like myself judging there -- check it out.

http://mantymalters.org/

https://www.facebook.com/MantyMalters/

53
it was nice, it feels smooth, it tastes really fruity, i couldnt get a good smell off of it, i was smoking out my window, but the taste really sits in your mouth nicely.

im feeling a bit of a body high, kind of a warm feeling, really relaxed

It's all confirmation bias.

And Denny knows, because...

54
Yeast and Fermentation / Re: Blonde ale yeast questions
« on: April 10, 2018, 11:44:07 AM »
No control required.  If you think it might get too warm, then put a wet t-shirt on the fermenter.

55
All Grain Brewing / Re: Preserving Smoked Malts
« on: April 07, 2018, 01:59:46 PM »
I poo on peat smoked malt, but I actually have a few ounces left from the old days.  It's double ziplocked, stored in the basement about 60 F just like all my other grains.  It will keep for a bazillion years like that.  We could vacuum seal it but that's more a pain.  For other smoked malts, could do the same treatments, and it would keep fine.

56
Yeast and Fermentation / Re: Sarfale US-05
« on: April 06, 2018, 04:18:57 PM »
I've seen some questioning whether WLP001 and 1056 are even the same source as claimed by many, as well as US-05.  I'm pretty sure all 3 are quite different actually.  I myself have never done side-by-sides with each to know what the differences really are.  Anyone interested really *should* do experiments to see what the differences might be.

DJA testing has shown them to be different yeasts

The yeast genome project has shown they are different, i.e. 1056 vs. 001. Nothing I have seen said anything about US-05 being different, but so much is coming ouT of that study, it is hard to keep up sometimes.

1056 and 001 were what I was referring to, per Dave's comment.  I know the source of 05, but I don't know if there has been genetic drift from the source.

The same DNA studies are what I was referring to, too.  As for US-05 (as well as any other so-called "equivalents" anywhere), I imagine there's always a little bit of drift between manufacturers.

57
Beer Recipes / Re: maibock
« on: April 05, 2018, 09:15:04 PM »
Wy2206.

+1 on Wyeast 2206.  And it is definitely NOT equivalent to dry W-34/70.

58
Yeast and Fermentation / Re: Sarfale US-05
« on: April 05, 2018, 06:44:28 PM »
I've seen some questioning whether WLP001 and 1056 are even the same source as claimed by many, as well as US-05.  I'm pretty sure all 3 are quite different actually.  I myself have never done side-by-sides with each to know what the differences really are.  Anyone interested really *should* do experiments to see what the differences might be.

DJA testing has shown them to be different yeasts

Yeah, that's what I thought too.  Makes sense.  They all attenuate differently, which should be a somewhat obvious indicator.

59
Beer Recipes / Re: maibock
« on: April 05, 2018, 06:41:35 PM »
I would like to do a strong lager and a maibock seems to fit the bill. Any good recipes out there? I have absolutely no experience with this style but was thinking making it a bit more bitter and hoppy than traditional.

I was thinking something like:
78% pilsner
19% munich 6L (or vienna?)
3% melanoidin

I was just thinking the same thing -- time to brew a maibock.  After just tasting Sprecher Mai Bock last night and giving it a 5-star review, I'm really craving more.  Their recipe is very simple, dating back to the 1980s!, with just pale malt, wheat, crystal, and American noble hops (Willamette, Mt. Hood, Tettnang).  It's so floral, I thought for sure it had Saaz, but by their website, apparently not.  Must be the Willamette then?!  So I think I'm going to attempt a "clone" or very similar.  I'm trying to go back towards simplicity with many/most of my recipes going forward.  No need to over-complicate everything.  I'm getting older, and *maybe* wiser, and definitely lazier!

Your recipe also is simple and elegant, and I think will make for a very tasty maibock.  I'd stick with noble-style hops -- keep the tropical & citrusy junk out of my friggin maibock, thank you very much!!!!!!!  But do whatever you like.  I like flowers in the spring.

Cheers!

60
Yeast and Fermentation / Re: Sarfale US-05
« on: April 05, 2018, 05:03:08 PM »
I'm an outlier, but I don't care for US-05. I've tried fermenting cooler, fermenting warmer, in between the two, in different styles...I just don't like it. I've had better results with the liquid varieties of the strain, but honestly the results weren't much better.

I enjoy the Chico strain in commercial beers, but personally I've never been happy with the results when I brew with it.

You're less of an outlier than you might think.  I don't care for 05 and have stopped using it.  Like you, I prefer the liquid "versions" (yeah, they're not the same) specifically 1056.

I've seen some questioning whether WLP001 and 1056 are even the same source as claimed by many, as well as US-05.  I'm pretty sure all 3 are quite different actually.  I myself have never done side-by-sides with each to know what the differences really are.  Anyone interested really *should* do experiments to see what the differences might be.

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