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Messages - dmtaylor

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46
General Homebrew Discussion / Re: FWH
« on: May 08, 2015, 01:10:03 PM »
Great!  If you sent bombers or multiple bottles of each, I could have several members of my local club in on it, if that helps.  We currently have 3 very active members who are judges (one each Recognized, Certified, and National), and a large handful of others who love contests and experiments like this.

I'll do that, but what I was getting at is that I want you and your club members to do the experiment also once I define the parameters.  The more people we have brewing the beers, the better the data will be.

I think we can do that as well!

47
General Homebrew Discussion / Re: FWH
« on: May 08, 2015, 12:14:21 PM »
FWIW, in the fall/winter I will be recreating my FWH experiment with much tighter controls than the last time I did it.  Maybe then Dave will believe....;)

Dude, you have GOT to send me some, blind triangle style.  I'll send you something back.  Seriously.

Actually, I'm gonna put out a call for lots of brewers to do this.  You should be one of them.

Great!  If you sent bombers or multiple bottles of each, I could have several members of my local club in on it, if that helps.  We currently have 3 very active members who are judges (one each Recognized, Certified, and National), and a large handful of others who love contests and experiments like this.

48
General Homebrew Discussion / Re: FWH
« on: May 08, 2015, 11:05:38 AM »
FWIW, in the fall/winter I will be recreating my FWH experiment with much tighter controls than the last time I did it.  Maybe then Dave will believe....;)

Dude, you have GOT to send me some, blind triangle style.  I'll send you something back.  Seriously.

49
All Grain Brewing / Re: Apple Juice as Hot Liquor?
« on: May 07, 2015, 07:21:40 PM »
Keith and I have bumped into each other previously on this topic...

I've been making a smoked apple ale for years as well.  This year I decided that I don't really like the smoke too much so I'll delete that from my recipe as a personal preference.  I basically make a small 2-gallon BIAB batch of beer, then warm up a gallon of cider on the side to about 160-170 F for 15 minutes to sanitize and add at the very end of the boil, to make a total of 3 gallons apple ale.  It's quite delicious.  Tart with just a hint of apple, not in your face appley, but pleasant.  I heat my cider but don't boil it, and this helps prevent the cloudiness you would get otherwise.

Recipe:

http://forum.northernbrewer.com/viewtopic.php?f=1&t=71478&p=662452&hilit=harvest+apple#p662452

50
Beer Recipes / Re: Blondie's Ale
« on: May 06, 2015, 12:45:59 PM »
Can't go wrong with WLP001.

51
(My name is on the front page!  "Things are going to start happening to me now!")   ;D

They contributed one of my (half dozen or so) comments!  I'm an uncredited contributor!  Woo-hoo!  ;D

52
Beer Recipes / Re: Blondie's Ale
« on: May 05, 2015, 12:17:34 PM »
Beautiful.  Gorgeous.  Brew it.  Don't change a thing.

 8)

53
Ingredients / Re: Malt Flavor: American vs. Belgian
« on: May 04, 2015, 12:33:44 PM »
If you are at the shop or if you have both on hand already, munch on a couple of grains of each, and use the one that tastes better.  If ordering online, get what's cheaper or whatever.  I don't think there's a wrong answer.  With experience you might learn which one you prefer the most.  If you have no preference, then you can't go wrong.

54
I'd be a little concerned about attenuation with 7+ lbs of LME.  Maybe replace a pound of that with table sugar.

You want a malty beer, but you don't want an underattenuated cloying beer.

+100 to that.

55
General Homebrew Discussion / Re: FWH
« on: May 04, 2015, 07:12:14 AM »
Here are some tips that I learned from Jeff Renner on FWH.

1. He likes noble or noble hop derivatives for FWH.

This is something I would agree with, insomuch as it involves boiling noble hops for a full hour or more.  I find that one of the secrets to creating "that German lager flavor" involves having noble hops in the whole boil.  In my experience, noble hops do not behave the same way as other hops, where you might save most of your hopping for the very end of the boil -- no -- noble hops need a longer boil time to develop their full flavor.  So if you want to try FWH, noble hops are certainly a great option.  Will you get "a smoother bitterness"?  I don't know.  But at least you might achieve "that German lager flavor"..... which you can also get from a normal 60-90 minute boil addition with your nobles.  Don't always just use a high alpha hop for all your bittering, and don't always save all your flavor and aroma hops for the very end of the boil; it's not necessarily always the best way to go for all your beer styles.

</soapbox>

56
General Homebrew Discussion / Re: FWH
« on: May 03, 2015, 07:40:16 PM »
I don't do it... but I can tell you that for the purposes of IBU calculations, treat it like it's in the boil the whole time... because it is, and photospectroscopy proves that FWH gives your more IBUs than regular boil additions.  Tasting experiments have been all over the board as to how bitter it actually tastes.  Everyone refers to the old one from like 50 years ago where the FWH resulted in "smoother" bitterness.  However the experiments I've read about more recently couldn't tell much difference between FWH and a regular 60-minute addition.  Which makes perfect sense to me.  If you want to try FWH, consider doing an experiment with two batches in one day using different hopping techniques, and please report back your experience.

57
Melanoidin malt tastes like the black edges of darkly toasted bread crust.  Too much can take the burnt toast effect over the top.  You only need a little bit of that.  If you want your beer to taste very darkly toasted, go with the full pound.  I think a half pound will do your beer good.  But it's yours, do whatever you think you'll like.

58
Yeast and Fermentation / Re: US-05 giving off strawberry notes?
« on: May 03, 2015, 06:22:01 AM »
I have never heard of strawberry character and have not experienced it with the US-05... but that doesn't mean you are wrong either.  Many people say the US-05 is not really as clean as everyone might be led to believe.  There could be all sorts of fruity esters coming out especially if you underpitch or ferment warm.

There could also be some contribution from the Vienna malt which to some palates tastes slightly fruity.  Some people would say plum or raisin but it is very subtle.  So that is another potential contributor.

59
General Homebrew Discussion / Re: Crabbie's
« on: May 01, 2015, 06:56:50 AM »
I should have mentioned earlier... I LOVE Crabbie's.  I have several bottles in my fridge right now, both the regular ginger kind and the orange flavor.  As a delicious beverage, there is nothing wrong with it at all.  It is very very tasty.  But it's not beer.  You're not going to be able to homebrew this like a beer.  Sorry, not possible.  But you can make a soda version as I stated previously.

60
Ingredients / Re: Melanoidin malt...flavors, aroma, uses?
« on: May 01, 2015, 05:02:25 AM »
Yeah, it's another German flavor malt.  If Vienna tastes like very very lightly toasted bread, and Munich tastes like fully toasted bread, melanoidin malt tastes like the burnt edges of the crust on that same well-toasted bread.  If you want a slight bit of burnt toast flavor in your final beer, use some melanoidin.  If you don't, then don't.  Totally up to the vision and creativity of the recipe designer.

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