Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - dmtaylor

Pages: 1 ... 32 33 [34] 35 36 ... 151
General Homebrew Discussion / Re: diacetyl in lagers
« on: January 28, 2016, 12:27:28 PM »
100% Red X malt

Oh.  Guess I need to learn to read!  Yeah, that's probably it then.  Just a very caramelly malt I guess (I haven't used it but I can guess).

General Homebrew Discussion / Re: diacetyl in lagers
« on: January 28, 2016, 11:48:45 AM »
I probably should not complicate matters but I also recall almost a fruity, banana type thing going on.

This is sounding more and more like a stale extract beer to me.  Did you use any extract at all in this beer?  If so, wink-wink, yeah, it is very likely the dreaded "extract twang".  If not, then nevermind!

General Homebrew Discussion / Re: diacetyl in lagers
« on: January 28, 2016, 11:47:06 AM »
keep in mind that while not detected initially, from what Ive read there can be precursors for it becoming noticeable at some point after fermentation...IIRC when O2 interacts with the beer.

I've definitely seen that effect once or twice.  Not every time but sometimes.  No diacetyl at bottling, then big diacetyl for a couple weeks, then another week or two later it's gone again permanently.  Must be the yeast interacting with oxygen like you say.  (I bottle condition; I do not keg, so I don't know if keggers get the same exact effect.)

General Homebrew Discussion / Re: diacetyl in lagers
« on: January 28, 2016, 11:32:02 AM »
might be just me but its always been butter...not butterscotch from D.  it should stand out pretty much like imitation butter flavor....hard to miss and for me, I pick it up instantly in beer even in small amounts

redx maltiness could be it..especially with higher FG.

I agree with all of this.  If you detect a "popcorn" flavor, that can also be a sign of diacetyl.  But again, unfortunately, there are malts (and actual corn) that can also fool you.

General Homebrew Discussion / Re: diacetyl in lagers
« on: January 28, 2016, 11:29:54 AM »
Two step process:

1) Pour yourself a sample of standard commercial American ale.  Swoosh it around in your mouth.  With your tongue, feel around inside your mouth, especially the roof of your mouth.  Okay... that's "normal".  That's the baseline.

2) Pour a sample of your lager.  Swoosh it around in your mouth.  With your tongue, feel around inside your mouth, especially the roof of your mouth.  Does it feel a lot more slick or slippery in there this time?  That's diacetyl.  But if you go back and forth and you can't detect it in the mouthfeel, then you *might* not have diacetyl.  You might still need a judge to know for certain.

Hope this helps.

General Homebrew Discussion / Re: AHA App Survey
« on: January 27, 2016, 09:39:35 PM »

I'll try to remember to measure preboil gravity to avoid addition of that variable into the experiment.  I intend to have nearly identical boil volumes, boil times, IBUs, etc.  The ONLY variables should be efficiency and mass of grains... well, that, and maybe the variable of whether to adjust all grains or only the base malt.  But then if I were to do a SMASH, then that one would be eliminated as well -- I had not considered that.  Maybe I should do that.  Then there's no argument over "he reduced all the specialty grains, not just the base malt" or vice-versa, yadda yadda.  Yeah, I guess I'd better do that.  Base malt vs. all malt adjustments for efficiency will need to be a different experiment, which I can save for some later date... maybe in 2019 or so.  ;)

You've come to the right place!  May all our posts be archived until kingdom come or until we lose interest, whichever comes first.  Keeping fingers crossed...  ;D

It seems I haven't brewed for almost 6 months -- yikes!  I'm really intrigued by that 100% oat malt idea though, might need to try that sooner than later!  Otherwise I have the ingredients for a 19th century American stock ale on deck for random brewing purposes, hopefully sometime in February.

I still need to bottle all my cider and cyser from October, it's all done and ready to rock.  The wild fermented one in the back of the fridge is not bad but not great either, has a slight acetone flavor.  The others are great.  I made four batches in all.

Sometime this year I really still want to run an exbeeriment to determine the impact of high vs. low efficiency on finished beer flavor.  I have the experience to dial in my efficiency to whatever I want, from 50s to 90s, so I figure I'm the right guy to run this, with the only variables being efficiency and total weight of malt.  Someone give me a round tuit again, as I seem to have lost the last one.

Feel free to insert your own random comments here -- might possibly turn into an accidental interesting thread, maybe, or maybe not.  Happy brewing, all.

General Homebrew Discussion / Re: Off Color Causes
« on: January 25, 2016, 09:55:57 PM »
Except for the hardcore DMS in one, stink foot isovaleric in the other, obvious oxidation, water like thinness, and no ability to form head in both.

I've tasted beers like that before.  My deepest sympathies.

Beer Recipes / Re: Experimental All Oat Ale
« on: January 25, 2016, 09:53:33 PM »
For the record, I really LOVE the concept for this beer!  Whether it ends up tasting awesome or not, it NEEDS to be brewed!!  I want to do this now.  I'm gonna brew an all oat beer this year!!  Yeah!!

Personally I would skip a protein rest and probably just go with a single infusion at like 150 F for 75 minutes.  Maybe throw in an acid rest if I think it needs it, or not.  No need to go too hog wild with step mashing in my humble opinion, although I've never done this before so maybe it would actually be helpful?  Not entirely sure.

Definitely keep us all posted!!!

General Homebrew Discussion / Re: Off Color Causes
« on: January 25, 2016, 04:50:38 PM »
Honestly, I don't see anything necessarily wrong with that, at least not on my monitor here at work.  Looks like just a super light version of the style, with only 1 to 1.5 SRM.  It is possible.  It can happen with a really low gravity beer and a really weak boil.  Looks kind of like wort from 100% pilsner malt.

General Homebrew Discussion / Re: Off Color Causes
« on: January 25, 2016, 04:18:13 PM »
I for one have found rye and/or rice hulls to contribute a greenish-gray color to my pale rye beers (I have used up to 40% rye malt several times).  Since rye and rice hulls so often go hand in hand, I'm not entirely certain if the color impact is due to one or the other or both.  But just take a look at rye malt sometime -- it's downright ugly!  And then those rice hulls... who knows where those have been!?  What I do know for sure, in my experience, is that I think it's possible, especially in the case of a Rye APA or IPA, for the brewer to have used a high rye content to enhance flavor and head, and with that, likely some rice hulls to go with that rye for fear of stuck runoffs, etc.  I have since learned that I need to rinse my rice hulls, but I haven't brewed a rye beer or used rice hulls lately to note any color impacts in rinsing versus not, positive or negative.  Eventually I'll know with greater certainty whether it's the rye or the rice that's made my rye beers so dang ugly.  But, they're tasty!

For whatever it's worth (approximately nothing), I have also succeeded in making a green cider once.  I researched this and discovered it was due to a high copper content in either the apples themselves or in the processing equipment for the juicing.  In any case, over time the green stuff eventually dropped out and left behind a normal yellow cider, and it tasted just fine.  One of the best ciders I have ever made, in fact.

Interesting data point that wasn't touched on in the article: the % correct responses for "provisional" judges was a full 20% lower than everyone else.

This is very interesting.

Nice work on the xbmt -- it needed to be done.  Pretty clear results.

Homebrew Clubs / Re: New club advice requested
« on: January 17, 2016, 03:01:23 PM »
After having a club for about 9 or 10 years, my club finally just last month passed some by-laws.  We had initially set quorum at 33% but based on additional discussion decided that it should be 40%.  We are currently at about 16 or 18 members, so it's still a small club, definitely not huge, but growing a lot lately.  A year ago we were probably at about 11 or 12 members, but we're all pretty hardcore with everyone coming to almost every meeting.  Counter-intuitively, I believe it is our hardcore beer-geeky nature that has made the club STRONGER and NOT weaker.  We can all speak our minds at any time about anyone's beer, give them light-hearted wink-wink crap about DMS or diacetyl or whatever, but we've all developed thick skin and just try to do better next time, and conversely, when someone brings a truly fantastic beer and we rave about it, they can go home knowing that it truly IS a fantastic beer and we're not just being nice.  I think we do tend to get a little carried away and it does turn some potential new member away, but the ones who stay inevitably become, or already are, awesome hardcore beer nerds, so, is that such a bad thing???  I dunno!!  I guess we kind of like it this way!?!

One big criticism I have of our club is the lengthy "business" portion of the meetings..... I have mentioned time and again that while we do have important business to get through, planning our next events or competitions or whatever, plus a presentation on "How To _____", this stuff does not need to take long, we should be able to discuss and take votes and get through it all in 20 minutes, or 30 minutes tops.  Any top-tier club would be able to do that I think.  And yet, we don't, we can't... no..... it usually takes a friggin HOUR or so, plus or minus, to fully discuss every nitty-gritty detail, and it drives me nuts.  Observant folks will catch me yawning and rolling my eyes at times, when what I'd rather be doing is talking to Joe, Dick, or Harry about the beer they've made and how awesome it is, or discuss my own process with others.

Bottom line, for me at least, is to make sure it's fun and educational, and NOT too much business.  Committees could be set up for the extra business stuff, for members who are most interested.  This will become more and more important as our club (and any club) continues to grow, with a greater core membership and leadership team who wants the club to do more public stuff, and not just lay back and drink beers with minimal production.  In the early years, we did that.  We just talked beer the whole time with no expectations of getting out into the public and promoting this event or that event.  Now, it just seems like a few people want to do all this extra stuff while most of us would rather go the old route of just talking and laughing and having a good time talking about homebrewing, and not be required to sit on our hands with our mouths zipped shut for a full friggin hour.

Guess I should probably pass all this on to my leadership now.  </rant>

Hope some of this helps other clubs in some way.  Something to think about for sure.

General Homebrew Discussion / Re: Diacetyl?
« on: January 15, 2016, 06:10:27 PM »
Diacetyl is impossible to detect via the interwebs.  ;)  Talk to your local homebrew club and see if they taste anything off.  If I had to guess, I would doubt an ale with US-05 would have any diacetyl, although I guess it's possible.

Pages: 1 ... 32 33 [34] 35 36 ... 151