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Messages - dmtaylor

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496
Events / Re: Live-Stream Brew Day -- California Common
« on: October 12, 2016, 01:05:30 PM »
I think this is cool.  I don't know if I'll be able to attend, but cool anyway for those who can.

Cheers!   8)

497
Ingredients / Re: Brewtan B
« on: October 12, 2016, 12:27:36 PM »
Hell...... I'm coming around.  I'm mega-skeptical, but shoot.... anything is worth a try to achieve IT.  I've been wrong before.  Speaking of which, I have some shocking blind triangle results of a different type to share one of these days if I ever get a round to it.  How come writing is so easy when I'm procrastinating at work, but so difficult when I want to do other stuff after work?!

Cheers.  :)

498
All Grain Brewing / Re: To rest or not to rest, that is the question.
« on: October 12, 2016, 10:05:18 AM »
I'm about 100% certain that Denny was referring to use of the commercial "5.2" product, not the actual measured pH.

499
All Grain Brewing / Re: To rest or not to rest, that is the question.
« on: October 12, 2016, 07:42:04 AM »
I still remember how bad my first dark beers were.  Very acrid/ciderish and this was due to too low a pH and was hoping to get the OP to avoid this.  Very common fault for AG brewers unless they have water like Dublin.  ;D

I have noticed this effect in a LOT of commercial beers.  A simple post-mash addition of baking soda resolves this.  Or even use it during the mash if appropriate if mash pH is super low.  For my water at my house, I have to wait until after the mash.  Lots of carbonates and alkalinity already in my source water.  And then I only ever use a fairy dust amount like 1/4 teaspoon or something along that amount (for 3-5 gallons).

500
General Homebrew Discussion / Re: macro homebrew trends
« on: October 12, 2016, 07:34:00 AM »
Another big trend: going pro.

Well, Jamil did it, and made a podcast about it, so...

501
All Grain Brewing / Re: To rest or not to rest, that is the question.
« on: October 12, 2016, 07:33:10 AM »
Personally, for me, roasted barley for stout and Black Patent for porter. Although I do agree they can be interchanged (and are in some rare commercial instances).

I'm pretty much the opposite, though I do use both in a stout.  For me, BP has a sharper flavor that I'd rather avoid with a porter.

I myself am a huge fan of chocolate malt in either style, and roasted barley in stouts.  I don't care for BP as much either.

Diff'rent strokes.

502
All Grain Brewing / Re: To rest or not to rest, that is the question.
« on: October 12, 2016, 07:08:41 AM »
Flavor contributions from sodium etc. are certainly valid, if the water source is lacking.  However, assumptions were made that led to an apparent mash pH of 6 according to the OP, which may or may not have some unintended effects on the recipe.  Goal for mash pH based on everything I've ever seen or heard should be like 5.2-5.5, or maybe 5.6 at most as you stated.  Had the soda been added after the mash instead of before, then you could get the flavor impacts (improvements?) without mash pH going so high.  In the end, though, I agree, it looks like we're probably lucky and everything will turn out just fine, hopefully, unless perhaps his water is notoriously hard like Ireland, or moderately hard (like Two Rivers, Wisconsin), in which case, keep fingers crossed.

503
All Grain Brewing / Re: To rest or not to rest, that is the question.
« on: October 11, 2016, 09:50:17 PM »
Hard to say for sure if there will be a flavor impact.  Look for a chalky, metallic flavor.  If you pick that up, it is from the baking soda.

However my bet is that it will turn out just fine.  Hope so!

504
General Homebrew Discussion / Re: New German Only(Brewing) site and forum
« on: October 11, 2016, 01:14:35 PM »
Mmmmmm..... beer

I'll drink to that.

505
All Grain Brewing / Re: To rest or not to rest, that is the question.
« on: October 11, 2016, 11:46:19 AM »
I also question the recommendation for baking soda (or baking powder!).  While I do use it for the darkest beers, I find that I don't want or need it in the mash, but rather I add it only after the mash is complete, immediately prior to the boil.  Sorry I didn't see this either.

506
Ingredients / Re: Brewtan B
« on: October 11, 2016, 10:10:34 AM »
Now your social security number, address, and birth date, please?

I'm sure it's all there for those willing to pay the $9.95.

507
Ingredients / Re: Brewtan B
« on: October 11, 2016, 10:02:38 AM »
I'll nibble...

My sincere apologies again, please forgive me if I ever resemble a certain "Bryan" or others who change their username over and over and over again.  I've been the same dmtaylor online since the birth of the interwebs, and David M. Taylor offline for almost 42 years.  In real life I might even be considered kind of a nice guy.  This internet thing does weird stuff to the words that come out of my fingertips.

I totally agree that there's a thousand different ways to skin a mongoose, and none are wrong, unless you're a vegetarian.

Cheers.

508
General Homebrew Discussion / Re: New German Only(Brewing) site and forum
« on: October 11, 2016, 08:32:01 AM »
I can only speak for myself...

I didn't intend for any debate.  I just arrived to the party super late, after everyone already left, and threw in my 2 cents, it was deemed offensive by one individual, and I apologized, and then recognized that the individual shared many things in common with me, and chuckled out loud.

That is all.

509
General Homebrew Discussion / Re: New German Only(Brewing) site and forum
« on: October 11, 2016, 08:11:04 AM »
Heh.... wow, yet another nuke.  The homebrewing world is just crawling with them, especially the super opinionated types.  I'm a Design Engineer at Point Beach.  ;)

510
General Homebrew Discussion / Re: New German Only(Brewing) site and forum
« on: October 11, 2016, 06:18:19 AM »
My apologies for any offense and for the harshness of my previous statements.  I am sincerely working out some character flaws and I know that I need to bite my tongue more often.

I would truly like for someone to send me some beers to hopefully change my mind.  I do have an open mind.

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