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 ... 136
496
General Homebrew Discussion / Re: Check my math?
« on: September 16, 2015, 11:10:49 AM »
Good catch.  He obviously meant to say 4 grams.  4 mg is only off by like a factor of 1000!  ;)

497
General Homebrew Discussion / Re: Winter/Garage Brewing
« on: September 16, 2015, 11:08:02 AM »
I have 3 small kettles.  Works fine on the stovetop with 3 kettles if I want to brew 5 gallons.  Or, just brew 1.7-2.5 gallons and you're fine in one kettle, if your stove can handle it which it most likely can (my glass-top can handle this no problem).

498
General Homebrew Discussion / Re: Winter/Garage Brewing
« on: September 16, 2015, 10:55:32 AM »
consider smaller batches indoors on the stove (at least for the mash, if not also the boil).

This is all I ever do, winter spring summer fall!  I don't understand the obsession with large batches and big equipment.  Save time on brewing day, experiment a lot more, get more variety, yadda yadda.

499
Aren't there laws against monopolization?  For when survival of the fittest one is less desirable than survival of the fittest several?  I know nothing about this but seem to recall such a thing.

500
If this goes through, I guess they'll really have the monopoly now on what is mostly very mediocre beer.  I'll reserve my congratulations for later.

501
General Homebrew Discussion / Re: Check my math?
« on: September 16, 2015, 06:22:51 AM »
Math looks right to me.  Great experiment, and one that I should run myself sometime as it might be very useful.

I've got to say... initially, I was a little concerned with the dilution of 1 mL to 2 oz beer, but when I realized that this is a volume increase of just 3.5%, I believe that will be barely detectable.  In other words, you'll be watering down the beer very very slightly, but probably not enough that anyone will care... Sort of like how most people probably won't even be able to taste the extra salts in the beer!  But who knows until you try. 

You might want to try this blind with 3 or 4 different samples for each person, and tell them maybe that you messed with the salt additions with some but not all of the samples, and see if they can then almost blindly figure out which is which.  My guess is most people probably cannot.  Should be especially interesting if you were to do something like that.

502
Other Fermentables / Re: Pressing apples and pears.
« on: September 15, 2015, 11:32:08 AM »
That sounds like a good plan.  Yes, keep us posted.

503
Other Fermentables / Re: Pressing apples and pears.
« on: September 15, 2015, 10:51:43 AM »
You need at least 40 medium-sized apples per gallon, so if you want 5 gallons, that's like 200 medium apples (if they're small you might need 300 or whatever).

As kramerog alluded, apples and pears taste better slightly softened but are easier to juice when they still have some structure left, i.e., before they turn mealy or buttery.  I would advise you not to pick the fruit until many of them start falling off the trees, and then leave them to sit in your basement or in a cool shady place (but not your refrigerator) for about 7 to 10 days before juicing.  Pears might need to be juiced a little before then, before they get super soft and buttery, otherwise they'll just be a mess.

You also need a scratter or something to grind up the fruit into little bits.  A food processer could work for small amounts but for hundreds of fruits you'll want to get something bigger.  Don't just press the whole fruits, you won't get much juice that way!  But you probably knew that already.

Good luck and happy cidermaking!  I'll be making some myself next month, my apples aren't quite ripe enough yet.

504
But I've also heard it said by some experts that melanoidins produced during the boil are flavorless and contribute only color and not flavor.  Caramelization is also a negligible factor until gravity gets really high or unless making a steinbier or something where the heat source is localized and hundreds of degrees hotter than the conventional gas burner or stovetop.  All sorts of things to ponder, and to experiment more on!

505
Yeast and Fermentation / Re: Most likely culprit of a slight banana ester?
« on: September 15, 2015, 05:36:14 AM »
I'll bring up something that no one else will:

Did you use any extract?  I find stale extract to exhibit a banana-like flavor and aroma in finished beer.  Not sure if anyone else in the world picks up on this.  It's part of the infamous "extract twang" as far as I'm concerned.

If you didn't use extract, then nevermind the above comment.  The other guys are probably right.

506
I have heard from experienced judges that you should expressly state that you have used flaked maize in your competition beer, if you have used it, otherwise you risk having it dinged for DMS.  In a tasting class we had the Siebel Institute DMS fault and I found it to be more of a cooked green vegetable flavor and aroma than corn-like.  So I avoid adding green vegetables to my beer.

That's nice to provide information on the entry form except the judges will probably never see it for simple styles like these.

507
Im ascared that if I boil 60 min instead of the usual 90 that I will detect DMS because I will be looking for it.

That is a very valid concern.  Well done.

508
These results are very interesting, but I'm too chicken to try.  I don't get to brew as often as I would like, so I fear that I'll have a bad batch and not be able to brew for another month.

Bit it's been proven to not happen.  What have you got to lose?

My guess is "5 gallons".

Fortunately, most DMS beers are still drinkable, IMHO.

Except that he won't get DMS.

HE won't because he's going to boil for 90 minutes.  The rest of us won't because we believe in the flying spaghetti monster Marshall Schott.  :)

509
These results are very interesting, but I'm too chicken to try.  I don't get to brew as often as I would like, so I fear that I'll have a bad batch and not be able to brew for another month.

Bit it's been proven to not happen.  What have you got to lose?

My guess is "5 gallons".

Fortunately, most DMS beers are still drinkable, IMHO.

510
Maybe I should try a more scientific experiment for myself, one pilsner beer with the lid off and another with my normal process to see if it matters.

Yes!  Do it.  And share the results, please!  :)

Pages: 1 ... 32 33 [34] 35 36 ... 136