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Messages - dmtaylor

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46
Yeast and Fermentation / Re: Yeast Fermentation Temp
« on: July 10, 2017, 10:16:57 AM »
I recall a theory that conditions in a commercial brewery setting are somewhat different than for homebrewers, such that the product you get from a fermentation temperature of like 68 F in a commercial setting might equate better with a ferm temp of a few degrees cooler like 65 F in a homebrew setting.  Since the yeast manufacturers serve commercial breweries at a greater volume than homebrewers, it might make sense to subtract a few degrees at home from whatever they recommend for the big boys.

I'm not sure where this came from or if it's accurate, but it's certainly food for thought and exploration.

I've never heard this and can't figure out why it would be.
Really? I've heard this countless times. Hydrostatic pressure from the column of wort is what people most often cite as the cause.

Yes, I believe that's what I'd heard.

Perhaps the overall average quality of homebrews would be kicked up a notch or two if we could all ferment in 9-foot tall by 4" wide fermenters (yup, that's 5 gallons)!

47
Yeast and Fermentation / Re: Yeast Fermentation Temp
« on: July 10, 2017, 09:22:37 AM »
I recall a theory that conditions in a commercial brewery setting are somewhat different than for homebrewers, such that the product you get from a fermentation temperature of like 68 F in a commercial setting might equate better with a ferm temp of a few degrees cooler like 65 F in a homebrew setting.  Since the yeast manufacturers serve commercial breweries at a greater volume than homebrewers, it might make sense to subtract a few degrees at home from whatever they recommend for the big boys.

I'm not sure where this came from or if it's accurate, but it's certainly food for thought and exploration.

The other big reason many homebrewers these days start the fermentations cool and then let it rise later is that it's been promoted by Jamil Zainasheff on the Brewing Network for 10 years, and he's very highly respected, and right wrong or indifferent, he literally helped write the book on "Yeast".

48
General Homebrew Discussion / Re: 30% pilsner malt, 60 or 90 min boil
« on: July 07, 2017, 09:57:40 AM »
judges search for DMS and call it out when it isn't there....BJCP judges aren't infallible. (Yes, I am one.)

Ah... humans.  Can't live with 'em...  (Yes, I am one, too.)

49
Commercial Beer Reviews / Re: Cost of a Sixer?
« on: July 07, 2017, 08:49:10 AM »
I found Warsteiner Dunkel for $10.49/6 - that's something I don't mind paying for.

Mmm... German imports...... I don't mind paying premium prices for TRULY premium beers, either.

50
General Homebrew Discussion / Re: 30% pilsner malt, 60 or 90 min boil
« on: July 07, 2017, 08:47:19 AM »
DMS concerns are way overblown.  The only way to get DMS in my experience is to try super hard to get it on purpose with a really short, weak boil, with the lid on.  Otherwise you could probably get away with as short as about a 45-minute boil I think.

51
Commercial Beer Reviews / Re: Cost of a Sixer?
« on: July 07, 2017, 06:50:49 AM »
   In Utah, all non grocery beer is sold by the one pack, the ultimate in variety. Whadda country!

I gotta get me to Utah!   :o :o

52
All Grain Brewing / Re: Using very hard water for all beer styles???
« on: July 07, 2017, 06:49:12 AM »
I'm not a total expert on water, but..... I'm pretty certain you can acidify most of your bicarbonate away.  Carbonate loves to turn to CO2 and fizz away if there's enough H+ ions hanging around.

53
Commercial Beer Reviews / Re: Cost of a Sixer?
« on: July 07, 2017, 06:46:56 AM »
One of our best local bottle shops allows you to break a six pack. Of course the cost per bottle is more, but you can variety to your heart's content.

Money for nothing.

54
Commercial Beer Reviews / Re: Cost of a Sixer?
« on: July 06, 2017, 08:16:30 PM »
Lotta 4-packs of either 12- or 16-ouncers these days, often running the same $8-$11 as for a 6-pack.  Then a lot of the good beers I might be interested in getting often only come in 22-oz bombers for the most atrocious prices.  But I don't necessarily want to always drink 22 oz at the same time or feel like I have to share it with friends.  Pisses me off.  If I could get 8-packs of 10-ouncers, especially of the specialty beers or strongs of 7% ABV and above, that might make me happier than the packaging options that are usually available for special beers.  Someday when the universe is mine to control, it will be done my way.  Until then, I guess I should just brew and bottle my own.

55
The Pub / Re: song title game
« on: July 06, 2017, 01:13:31 PM »
Talk Dirty to Me - Poison

56
I sincerely take back anything unfair I ever said about low oxygen brewing.  I haven't tried it yet, and admittedly maybe never will in entirety, but I have to admit I'm now headed in this direction in an effort to improve my homebrew.  Thanks for the link to this useful summarized information.  I'm going to try to incorporate much of it in my next few batches and see what happens.  It's just... now so much of the information seems to make sense to my stubborn mind.

Plus, I love good German-style lagers, so...

57
Ingredients / Re: Campden Dosage for Fruit in Beer
« on: July 06, 2017, 07:09:43 AM »
Use 1 Campden tablet per pound.  That's what I've used based on things I read, to good success.  Chill and wait about 48 hours before racking your beer on top of it.  In this dosage, the Campden will kill bacteria and stunt growth of yeast but still allow your own non-bacterial critters to stay dominant.  If you want bacteria you might want to wait at least 4-5 days for the sulfite level to be reduced then re-pitch.  I would do the same for Brett, pitch after the sulfite has calmed down a bit.

58
The Pub / Re: song title game
« on: July 06, 2017, 07:05:45 AM »
Dirty Deeds Done Dirt Cheap - AC/DC

59
The Pub / Re: song title game
« on: July 06, 2017, 07:00:35 AM »
7th Heaven - Steve Plunkett

60
The Pub / Re: song title game
« on: July 06, 2017, 06:03:34 AM »
The Chamber of 32 Doors - Genesis

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