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Messages - dmtaylor

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481
All Grain Brewing / Re: Overcarbonated
« on: August 31, 2017, 01:17:01 PM »
It's most likely related to "nucleation" and is because of extra sediment carried over.  CO2 loves to form on particles or imperfections of any kind, and if there are particles in the bottles, this can cause gushers.

You could pop all the caps and recap to remove some of the carbonation.

Or every time you want to pop one of these, pour it into a pitcher to allow the foam to die down, then transfer to a glass for easier drinking with less foam.

It happens.  To avoid it in future, just try to keep any sediment out of the bottles as much as humanly possible.

482
All Grain Brewing / Re: When to check mash pH
« on: August 27, 2017, 11:53:27 AM »
My experience is that you really need to wait at least 10 minutes or maybe 15 after mashing in before you get an accurate reading.  Before that, things are still equilizing in the mash.

483
Extract/Partial Mash Brewing / Re: Short boil?
« on: August 27, 2017, 11:52:19 AM »
Go ahead, it should work just fine.  Many people have proven that DMS concerns are largely overblown and that it's eliminated in a matter of minutes, not hours.

484
Develop structure, like President and Treasurer at minimum.  Charge dues of like $20 to $25 for anyone coming to more than 2 meetings, otherwise pester them relentlessly to pay dues.  And make a rule that no commercial beers are allowed.  My club does this for the first 90 minutes anyway, homebrew only for 90 minutes.  The majority of members will need to agree to make these changes.... But the only members who get to vote are the ones who agree to pay dues!

Problems solved.  :)

485
Kegging and Bottling / Re: Two questions regarding priming sugar
« on: August 24, 2017, 11:27:13 AM »
Temperatue will speed things up and does not hurt in the short term.  I wouldn't leave the beer at like 80 F for longer than 2 weeks though as it will begin to stale pretty quickly after it carbs up.

Your second question is very dangerous.  I would not advise trying that.  Risk of bombs or gushers is high.

486


-   Beer quality not very good, confounding the experimental variable (do not take offense, all investigators must consider this possibility) (this is related to both experimental design and its execution).

This is precisely what happened to my experiment in late 2016.  I went through all the trouble of brewing two slightly different batches of lager, fermenting them out, gathering tasters who were completely blind to the whole thing........ but the beers were bad enough that the differences were perhaps much more obvious than they should have been.  I was planning to publish results, but.... because of this very thing, beer quality, I just couldn't bring myself to bother with it.

More experiments are needed.  However, I have come to terms with the (perhaps) fact that I personally am NOT the person to run any more experiments.  I'm just not that great of a brewer.  I've been lucky sometimes, have won a few awards, but overall my beers are just barely better than mediocre on average.  But I continue to work on it.  Right now I'm toying with low oxygen brewing (  :o -- yes, it's true!) to see if that helps at all.  My guess is it won't.  But we'll soon see.  But I digress.

Thanks for bringing up this topic.  Just this week I've spent a LOT of hours pondering statistics, browsing a thread on HBT, and I think I finally have a fairly better-than-mediocre understanding of all the statistics and p-value stuff, false negatives and positives, etc.  Way too many people are misinterpreting results, and somehow we've got to communicate better to make this stop.  Maybe.  If we feel like it.  ;)

Linkies for those who might be interested:

http://www.homebrewtalk.com/showthread.php?t=632633

http://editorbar.com/upload/ReBooks/2013-4/39a2699a23608d62a95ece703b059e4b.pdf

487
Ingredients / Re: Onion in my IPA
« on: August 23, 2017, 06:07:23 PM »
Does this onion flavor fade at all or is it something I'm stick with? Thanks in advance!

I don't have personal experience, but I've heard many say that yes, it does fade after just a couple weeks.
My all-Summit Pale Ale still tasted like onion rings till the day I dumped the last of the bottles about 3 years later.

Ooh........ very sorry to hear that.  If it's any consolation, my DIPA tastes like a tub of movie popcorn butter.  I haven't popped a bottle of that stuff in about 5 months.  Maybe it's better now.  Otherwise I'm thinking about pouring it all back into a fermenter and adding Brett, just for the fun of it.

488
Yeast and Fermentation / Re: Reusing yeast shortcuts
« on: August 23, 2017, 02:16:37 PM »
Distilled is not good for the yeast.  You'd probably be better off using "drinking water" which I believe is pasteurized but still contains minerals.  Maybe something worth Googling or looking for on the label.  But not distilled, that hurts yeast.

489
Ingredients / Re: Onion in my IPA
« on: August 23, 2017, 02:14:52 PM »
Does this onion flavor fade at all or is it something I'm stick with? Thanks in advance!

I don't have personal experience, but I've heard many say that yes, it does fade after just a couple weeks.

490
The Pub / Re: The t test, p values, and a bit of history
« on: August 22, 2017, 04:03:17 PM »
This makes sense only if you can get like 500-1000 people sampling each experiment.  For those who can only get 20-30 people, a p value of like 0.1-0.2 would actually be more reasonable IMHO, and then you can say "well we truly can only place like 80-90% confidence in our results, due to such a low population of samplers... many more experiments with higher populations will be necessary to help support or refute results".

491
Going Pro / Re: Starting Wage for a Test-Batch Brewer?
« on: August 22, 2017, 11:12:46 AM »
Would they find you extremely valuable to the team, like indispensible?  Then they should give you $12/hour.  If assistants like you are more like a dime a dozen, that's when they can be down like $9 or $10.

492
The Pub / Re: The approaching darkness
« on: August 22, 2017, 12:36:53 AM »
I stayed local.  While the forecast for my area had been for cloudy skies all day, and this was pretty true, at around 10-11:00am this morning, I noticed a gap in the satellite imagery that indicated a good likelihood that skies would be clear for a short time in some areas.  So I drove around a bit, chasing clear skies, and nabbed a few decent shots.  First one is about 30 minutes before maximum obscuration of 79% (the best I could get here) and the second shot right at maximum 79% at 1:17pm.  The clouds arrived right at the maximum point so I'm glad I got out there a little early and took as many shots as I did.




493
General Homebrew Discussion / Re: "We Might Have Been Wrong About FWH"
« on: August 18, 2017, 03:28:38 AM »
I like the result of this study because it is consistent with my beliefs.

Others don't like the result of this study because they don't want to believe it.

In summary, we'll all continue to believe what we want to believe, and discount what we want to discount.

In conclusion, this changes nothing.

Cheers.

494
Ingredients / Re: Extract vs juice vs flavoring
« on: August 17, 2017, 02:41:39 PM »
I've never enjoyed the flavor of the extracts typically sold in homebrew shops. Medicinal, doesn't taste quite right. I'm sure these are what most of us consider bad extracts.

Indeed.  Funny how to find good flavor extracts, we should need to shop anyplace OTHER than our homebrew shops.  But yeah.

495
All Grain Brewing / Re: Rookie question about OG check
« on: August 17, 2017, 01:17:35 PM »
Primary is the best place.  Temperature has an enormous effect, if you are using a hydrometer.  The hops shouldn't matter unless the hydro is sitting on a thick bed of hops that settled out.  If using a refractometer, it should work just fine at any temperature for OG (don't get us started on FG).

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