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Messages - dmtaylor

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496
General Homebrew Discussion / Re: reducing ppm hardness
« on: August 02, 2016, 07:58:48 AM »
They might use multiple techniques.  RO will certainly remove the bulk of the hardness.  Heatup after would rock up even more of it if desired.  Chemical additions might also be used (possibly phosphoric??).

I agree with Sandusky Sam on the bottom line -- the particulars are not as important as the end result.

497
So Ca + Mg would be 100 ppm. That's a bit lower than Martin's pale ale profile with Ca+Mg = 160. Right?

If memory serves, Ca was about 75 and Mg about 15 or 20?  So yeah, I'm pretty sure you're right.  You think there's a water thing to the difference in protein breaky scrambled eggy stuff?  The salt additions for each twin were identical.

498
24 hours after pitching (both pitched at the same time) and both fermenters are fermenting! airlocks going.  Batch #1 looks hazy orange like a latte, while Batch #2 looks darker and more clear.  I expect this might soon change when high krausen is reached later today/tomorrow, but don't know.  Seems odd that they would look so different.  I should have taken a picture.  Temperature was down to 52 F yesterday evening then rose to 57 F last night so I added several ice bricks this morning.

499
General Homebrew Discussion / Re: No bitter addition?
« on: August 02, 2016, 05:16:02 AM »
Yes I have done hopbursting.  Yes it's still bitter enough.  No it doesn't lose complexity.  Yes it gains hop flavor.

Do it.

500
All Grain Brewing / Re: Hochkurz vs 150F - The 'play nice' thread
« on: August 01, 2016, 06:50:07 PM »
Dave, if I understood correctly, you used diferent recipes for each batch?

No sir.  Same recipe, different efficiencies, different mash processes.  I used all the same malt percentages for each batch, just different masses based on the efficiencies and processes used in an attempt to hit the same OG for each.  Got 1.049 and 1.054, 81% and 64% efficiency.  Not too shabby I thought.  It's like a quadrupel variable experiment, so some might be skeptical as to applicability of results, but hey, it's my experiment.  :)

Learn more here:

https://www.homebrewersassociation.org/forum/index.php?topic=25748.msg356962#msg356962

501
All Grain Brewing / Re: Hochkurz vs 150F - The 'play nice' thread
« on: August 01, 2016, 12:02:47 PM »
I did a short hochkurz schedule (with ferulic acid rest) on my last 2 hefes and although they tasted pretty much the same (no triangle) I thought the head was significantly improved.  Very thick/silky/long lasting.  Every time I poured one, I was impressed and do not remember that on my infusion mashed hefes.     

I wonder what interesting results I might find with my current side-by-side experiment with fraternal twin marzens.  For my decoction mash, I started with a room temperature strike, then immediately pulled 2/3 of thick mash and brought it up to about 154 F for the first rest (while the starch soup just sat on the side at room temp doing nothing).  However the heatup process (for this huge 1.3-gallon batch) took approximately 10 minutes and I remember thinking to myself during the heatup: "that's the ferulic range! that's the protein range! now entering beta territory" all the way up.  Looking at the two fermenters the next day now, they look identical, but I also recall when moving the wort from kettle to fermenter, having this feeling like the two worts were somehow different in some indiscernible characteristics... the decoction mash seemed "sweeter" or more viscous or something, while the single infusion seemed a bit more hazy.  But now, like I said, they look the same.  It will probably be at least 5 or 6 weeks before I can provide any tasting notes on these, which is what truly matters.

Cheers all.

502
In either case, Dr. Homebrew or competitions, the benefit to you as the brewer is feedback.  Not all feedback is accurate or useful.  You can choose to accept the comments as accurate or not, based on how they jive with your own assessment.  Everything else, including the handling of your entry, is beyond your control.

My sentiments exactly.  Often times, with BJCP competitions and the like, we do NOT get what we pay for, and there is really NOT anything we can do about it.  In future, ask yourself if the expense and trouble is really worthwhile.  To me and to many others, it really is NOT.

I listened to that podcast once and thought it was pretty bad. The feedback wasn't particularly insightful and much of what I heard was not correct about the style they were discussing (either to BJCP or reality).

The feedback has some value. If the beer is picking up noticeable haze from a drive then that's feedback that the brewer could look at options to clear the beer better before bottling. I mean, I have the same problem with my bottling (and could do more to clear my own beers) but it is something for him to consider.

Also very true.

503
Boy am I tired this morning.

55 F was as cold as I could get the fermenters this morning before work, so I went ahead and pitched at 55 F.  Yeast is WLP830, a liter split between them.  I've got the fermenters in a cooler with ice bricks and will need to trade those out in the evening to keep cool, otherwise it's about 65 F in my basement.  I might get a little fruity esters, but well, that's what I get for not having a fermentation fridge and making lagers in the middle of friggin August.  Besides, I've always wanted to ferment a lager in the upper 50s and see what the effects might be.  So you could say this is a fourth or fifth experiment embedded into all this.

Here's what the twins looked like immediately prior to pitching yeast this morning:


504
Oh yeah... here's the thread I was really looking for.  Too bad I didn't find this until AFTER I already brewed my experiment.

Bring out your dead..... KLACK!

If anyone's interested, I got a round tuit.  Experiment formally in progress.  Tee hee.   ;D 8)

It will be a tale of two Marzens, same recipe, different mashes and different efficiencies:

Batch #1: Decocted, sparged, 81% efficiency.

Batch #2: Single infused, no-sparge, 64% efficiency.

You could say that it's a double or triple variable test, not suitable for blind triangles, and I don't care.  I just want to see if no-sparge is as awesome as I think it is, and decoction as much a waste of time as I think it might be, even if I did do a fast one in less than 4 hours.  Git er done and raise more questions than answers, or something.  ;D

I was shooting for an OG of 1.054 originally.  Unfortunately, Batch #1 the gravity was a touch low, 1.049.  Then I adjusted the malt bill down slightly for Batch #2, but it still turned out just a tad high, 1.053.  You figure that's close enough for comparison purposes?  The efficiencies are still way different with a spread of 17% with only 4 gravity points difference.  Or should I add extract to Batch #1 to match Batch #2?  I don't want to fiddle too much if I can help it.  I'm thinking I'll just leave it, cuz you can't probably taste 4 gravity points difference especially after it's all fermented out -- final gravity points will still be pretty close within 2-3 points of each other probably in the low teens.

Also got around to finally bottling that cyser today that I made last Oct/Nov.  Smelled great.  Too bad I can't drink today.  But ahh.............. it was a really, really good day today.  I feel like I've redeemed myself slightly.  :D

More facts and figures:

Both batches were BIAB on my stovetop, 1.3 gallons each.  Yeah, yeah, I don't drink much and wanted the day done before midnight.  What time is it?  The clock on the wall says 12-o-clock.

Adding up all the rests for the Batch #1 double decoction, I determined that for the average molecule in contact with enzymes in a temperature range of 140-165 F, the total time in that temp range was about 55 minutes, plus or minus 5 minutes.  Overall average rest temperature was about 153-154 F for the most time.  So...

For Batch #2, I went ahead and did the single infusion at an average 153 F, with a range of about 147-156 F for various readings.  Temperature was stable in the 150s until the last ~10 minutes of the mash, which is way beyond the 40 minute mashes that I'm used to anyway so I know it didn't really matter much.

And oops.  I forgot to vorlauf Batch #1.  Batch #2 was real chunky so I just HAD to vorlauf.  Batch #1 looks like 80% scrambled eggs in the fermenter.  Batch #2 just got done, looks hazy still.  EDIT: After 12 hours, they looked basically identical -- see photo below.

Recipe.... not these exact ingredients, I had to make a couple minor substitutions and didn't use any chocolate malt, but in the spirit of the following:



Speaking of which.... the only hops used were my homegrown Hallertau, 2015 crop, estimated alpha 4.8%, 60-minute addition only, no late hops.

Boil lengths were identical, 65 minutes each.  Hop additions were identical, 0.33 oz each at 60.  Used same salts in each to hit Munich water profile.

Malt bills had all the same percentages of each, but single infusion no-sparge Batch #2 had more total mass 2.95 lb versus decocted sparged Batch #1, 2.18 lb.  Yes, I crunched a ton of numbers to come up with all this junk, and it turned out reasonably awesome I think.

I've gotta go to bed.  Talk to some of ya'll tomorrow.

505
All Grain Brewing / Re: Hochkurz vs 150F - The 'play nice' thread
« on: July 31, 2016, 09:32:40 PM »
you certainly can't taste efficiency!  ;)

Ah.... but can't you?!  Again, more experiments are needed!  I've been meaning to run such an experiment for a long time, but haven't gotten around to it yet.

Bring out your dead..... KLACK!

If anyone's interested, I got a round tuit.  Experiment formally in progress.  Tee hee.   ;D 8)

It will be a tale of two Marzens:

Batch #1: Decocted, sparged, 81% efficiency.

Batch #2: Single infused, no-sparge, 64% efficiency.

You could say that it's a double or triple variable test, not suitable for blind triangles, and I don't care.  I just want to see if no-sparge is as awesome as I think it is, and decoction as much a waste of time as I think it might be, even if I did do a fast one in less than 4 hours.  Git er done and raise more questions than answers, or something.  ;D

506
All Grain Brewing / Re: double kolsch attenuation
« on: July 28, 2016, 01:38:24 PM »
Average water that is not too soft or too hard should be just fine for a Kolsch style.  If in doubt, shoot for chloride and sulfate both around 100-150 plus or minus a little.  If you're already close to that with your source water, don't even worry about it, it's not essential IMHO.

507
All Grain Brewing / Re: BIAB spent grain
« on: July 28, 2016, 11:16:32 AM »
One of the big advantages of dry yeast is that you don't need yeast starters.  But yeah, selection is limited, but getting better all the time.  If I could use dry yeast for every recipe, I would.  But some liquid yeasts are still better or required for certain styles.  Eventually probably within the next 5 years, this will no longer be the case and we'll be able to use dry for everything.  I look forward to it.

508
All Grain Brewing / Re: double kolsch attenuation
« on: July 28, 2016, 11:13:17 AM »
There'll be plenty of yeast left to do the job. Gelatin just drops the amount of yeast below the visible threshold, but plenty are left in the beer. If it were a really big beer, adding some dry yeast at bottling might be helpful.

+1 Yes, true.

509
All Grain Brewing / Re: BIAB spent grain
« on: July 27, 2016, 12:25:42 PM »
how long should I let it sit before pitching the starter? until I see some activity?

Yeast starters are most effective if you can let them ferment for a good 12-24 hours before using them.  Definitely wait until you see some good high foam on top before using.  Otherwise the yeast could be dead and you wouldn't know it.

510
All Grain Brewing / Re: double kolsch attenuation
« on: July 27, 2016, 09:05:57 AM »
I think your plan will work just perfectly.  Go for it.

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