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Messages - dmtaylor

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Beer Recipes / Re: 1st American Stout Recipe Help
« on: February 24, 2016, 09:21:16 AM »
No, not at all.

Beer Recipes / Re: 1st American Stout Recipe Help
« on: February 24, 2016, 09:06:30 AM »
how much vanilla extract would you use in the bottling bucket?

Start with about 2 teaspoons, then mix and taste.  If you need more, add it about one teaspoon at a time until it tastes good.  Probably won't need more than 3 or 4 teaspoons in 5 gallons but it's totally up to your own sense of taste.

Beer Recipes / Re: 1st American Stout Recipe Help
« on: February 24, 2016, 08:43:42 AM »
Yes, absolutely, the light extracts will work just fine for this recipe.

Beer Recipes / Re: 1st American Stout Recipe Help
« on: February 24, 2016, 08:34:22 AM »
I think that's a great start to a recipe -- vanilla and all!  I don't have brewing software with me (at work) but off the top of my head I think those types and amounts of specialty grains seem pretty good.  Assuming 5 gallon batch size, probably need around 6 pounds of extract to go with it -- any type is fine but "light" would be the standard since you're adding all your own specialty grains anyway.

Cascade and Cent are great hops as well.  You might want to bitter to around 40-50 IBUs to start out.  As a swag, I think you'll need roughly 1.5 to 2 oz Cascade for bittering (boil for 45 to 60 minutes), then charge with another 1.5 to 2 oz Centennial in the last 5 minutes of the boil for flavor and aroma, something like that.

Yeast doesn't matter a whole lot.  US-05/001/1056 would be the standard, but use anything you think you might like or have on hand, it really isn't a big player here.

Add your vanilla on bottling/kegging day.  Get some good quality vanilla extract (from Mexico or Caribbean seems to be good a lot of times) or try using a couple real vanilla beans soaked in a little vodka for a few days just before bottling/kegging, then just add the flavored vodka to the finished beer.  Don't add any to the boil, it would just be a waste I think.

Good luck!

Ingredients / Re: Malts malts malts
« on: February 24, 2016, 06:28:12 AM »
Randy Mosher has a lot of info. on malts in, Mastering Homebrew: The Complete Guide to Brewing Delicious Beer. He also gets into recipe formulation in a very interesting way.

+1.  I have not read this book at length yet but it is obviously an encyclopedia with millions of bits of useful data.  An unbelievable amount of research went into this one book.

All Grain Brewing / Re: BJCP Guidelines - pH
« on: February 23, 2016, 05:48:41 PM »
IMO the BJCP should never have specified common ingredients in the guidelines.  Just stick with taste and the known quantifiable parameters of the final product.  Hell... OG probably shouldn't even be in there.  ABV, yes.  OG, no.

Seriously, I'm sure you'd fit right in with the Traveling Wilburys.  ;D

Aren't they dead?  ;)

Only 2/5 of them (George and Roy).

Dylan ain't dead yet?  Guess I'm more of a Jakob Dylan kind of guy.

Zymurgy / Re: Vote now in the 2016 Zymurgy Best Beers in America survey!
« on: February 22, 2016, 06:45:55 PM »
Submitted my votes for 20 beers, 15 of which are of the more malty side of things.  Don't forget, there's more to life than hops!  Though even I had to bow to the almighty hop for 5 of the 20.

I think they still got one guy.  And you, if you wanted to join.

Seriously, I'm sure you'd fit right in with the Traveling Wilburys.  ;D

I was actually a little bit surprised when I heard him play ukulele and sing..... probably shouldn't have been too surprised but I still was.  I was entertained to say the least!   8)

FWIW (nothing), I myself play the guitar poorly and sing kind of well or at least I like to think so.  :)

Beer Recipes / Re: Semi-historic porter
« on: February 22, 2016, 06:21:32 AM »
I wonder if it might taste too burnt with that much black, but I think it will be good.  Nice idea!

All Grain Brewing / Re: Step Mash For Kolsch...
« on: February 18, 2016, 03:56:03 PM »
I wonder if those receiving the award are honestly saying the same thing deep down inside.  ;)

All Grain Brewing / Re: Step Mash For Kolsch...
« on: February 18, 2016, 02:08:46 PM »
I keep seeing differing responses to that. Some have said that DME just has to be an ingredient.

I have two different plans based on which rule interpretation is correct. If some form of mashing is allowed, I'm planning to decoct a pound or two of grain, then get the remainder of my sugars from DME.

I'm not sure exactly what "challenge" you guys are talking about, but I can tell you, I have experience mashing extract as explained in the link that follows.  A couple years ago, my local homebrew club ran an all ESB competition where we all brewed the same extract ESB recipe to see whose process reigned supreme or whatever.  The ingredients list included aromatic malt, which fortunately contains some enzymes (supposedly, anyway).  So, I did a quick steep of the aromatic and other specialty malts for a few minutes, removed the steeping bag, added all the extract (several pounds), then maintained the temperature at 150 F for like 40 minutes or so, then brought to the boil and brewed as normal.  (Yeah, it was definitely single infusion.)  The result?  Well I can't say if it was due to the mash or due to my use of distilled water or anything else, but..... I won the gold medal out of about 8 or 9 entries.  And I'm sure no one else did a glorified steep like I did.  Otherwise all entries were exactly the same recipe, same ingredients, but just different water and different process and different brewers.  It was pretty cool to see my efforts paid off.

So anyway.... read what follows if you've ever thought about mashing extract.  It can be done, and it does seem like maybe it makes a difference.

Apologies if I doth digress too much.

Other Fermentables / Re: Yeast Nutrient and Cider
« on: February 18, 2016, 12:37:03 PM »
My cider with Cote des Blancs that I fermented in the 40s & 50s in my garage and racked like 3 times during fermentation finished and cleared back in early January, and actually ended up semi-sweet!  I was very pleasantly surprised.  No chemical additions at all of any kind.  I didn't measure FG yet but I imagine it might be as high as like 1.005 (OG was around 1.045-ish).  I got a refractometer for Christmas so I think I might just have to test out a drop in the next few days and see where it ended up (using Sean Terrill's adjustment calculator as well -- actually, I wonder if that's even accurate for cider, not beer?!  probably not?!).

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