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Messages - dmtaylor

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511
General Homebrew Discussion / Re: 10 point FG difference
« on: November 25, 2015, 08:47:18 AM »
Okay, back to your original questions... what to expect as far as taste......

I do NOT think 1.020 FG will taste syrupy in such a strong beer.  The alcohol presence will serve to balance out the sugars.  It may, however, need some age to mellow out -- and this goes for both Batches 1 & 2.  Maybe it will taste more appealing after 6-9 months of age, for example.  Before that, it will taste more "hot" in alcohol.

You'll obviously have more body.

I still can't help but assume that somehow or other, you're going to end up with gushers out of this.  Expect high carbonation from Batch 2.  Mark my words.  It might not happen right away, but after a month or two.... yeah.  Be aware of the possibility.

512
General Homebrew Discussion / Re: 10 point FG difference
« on: November 25, 2015, 08:32:05 AM »
Baffling.

Why would fermentation stall?  Did you mess with temperatures during those first two weeks?  Cool it down too early and settle out your yeast before they were done?

Could there have actually been contamination in Batch 1???  I doubt it, but, it could explain a difference.

Could also possibly be an ingredients thing -- maybe you accidentally used lactose instead of corn sugar, or something crazy like that!?

513
General Homebrew Discussion / Re: 10 point FG difference
« on: November 25, 2015, 08:29:20 AM »
Okay, is it calibrated?  Does it read 1.000 in plain water at 60-70 F?  Something's just not adding up.  If it's none of these things, then I am as stumped as you are!!!

514
General Homebrew Discussion / Re: 10 point FG difference
« on: November 25, 2015, 08:27:23 AM »
See my EDIT above, repeated here:

EDIT: 2) Your final gravity readings are wrong.  How did you measure those?

515
General Homebrew Discussion / Re: 10 point FG difference
« on: November 25, 2015, 08:22:54 AM »
Are you positive that Batch 2 was done fermenting?  How long was it at the final gravity, and at what temperature?

I just can't believe it was done.

My guess is one of three things are going on:

1) Your mash thermometer is not calibrated.

EDIT: 2) Your final gravity readings are wrong.  How did you measure those?

3) You bottled too early and Batch 2 will all be gushers or explosive.

Hope I'm wrong about the last point.

516
I elected not to take the PE, as it is 1) a lot of work for 2) negligible benefit and 3) more responsibility.  Especially if you've already found a stable job, there's really no benefit.  Some companies might give you a few extra bucks.  Mine doesn't.

Plus I probably could never pass it anyway.  ;)

Good luck to all who do try it.

517
Yeast and Fermentation / Re: Primary for 5 weeks?
« on: November 25, 2015, 08:00:30 AM »
My question would be, why leave things in the fermenter that long as a matter of course?

My question would be, why not?

In general, I feel, the more patient we are, and the less messing around, the better the beer will turn out.

518
Yeast and Fermentation / Re: Primary for 5 weeks?
« on: November 25, 2015, 07:42:01 AM »
You're safe until at least 8 weeks, maybe 10.  How do I know this?  I am a VERY VERY VERY VERY LAZY brewer.

519
I can see its worth.  Especially if someone is trying to go pro. or really fine tune their brews.  I can't see myself using it, but I can see people using the service.  Plus it would beat getting feedback like some of the comps I've entered.  I like the idea.

+1.

The BJCP thing is worth more discussion though.  I would think a GM should be able to charge for services rendered, regardless of BJCP policies.  If BJCP doesn't like it, and the GM gets stripped of his/her rank.... so what!?  They can't possibly seek monetary damages..... could they???  Ack..... maybe Martin is right.  The OP shouldn't credit BJCP on the website.  What they *could* say instead, though, is that the judges are all "highest ranking officials from a well reknowned beer judging organization (wink wink!)".  I bet they could get away with that.

I like the concept for this service.  Not that I would use it.  But in my novice days, I might have.

520
Other Fermentables / Re: Session Cyser
« on: November 24, 2015, 02:48:48 PM »
I guess I haven't paid much attention to body.  It has about the same body as your typical cider of 6-7% ABV would have.  You call it "watery" maybe, I call it "cidery"?

If you want apple flavor in a session cyser, I can tell that it truly would be necessary to add some apple concentrate near the end of fermentation.  Otherwise, you're right, it's just not there, because of the dilution of the honey with more water, plus the stronger flavor of the honey.

521
Beer Recipes / Re: redeveloping American Wheat recipe
« on: November 24, 2015, 09:24:23 AM »
Here's a couple of ideas:

Use 100% wheat malt.  Skip the pilsner.  See what happens.

Use Wyeast 1007.  It gives a lusciously bready flavor that I'm sure would be very appealing in a wheat beer.

Go easy on hops.  Don't use any C hops.  Stick with noble.

Go easy on spices.  Figure out how much you think you want to use... then use about 1/3 as much and see where that gets you.

522
Other Fermentables / Re: Session Cyser
« on: November 24, 2015, 07:17:02 AM »
Yes, I have a "session" cyser in the fermenter right now, and already posted my recipe!  Here it is:

https://www.homebrewersassociation.org/forum/index.php?topic=24611.msg314213#msg314213

Note: That recipe is for 3 gallons, not 5, so you might want to scale up the ingredient list.  Also just substitute apple juice for the mulberry if that's not what you wanted.  Other than that, it's a recipe that should work for you.  I've never tried boiling down juice or honey, but it sounds like it could make a very interesting experiment!

Mine tastes just like you would expect: floral and honey-like, with mulberry (because I used some mulberry juice) and tart from the cider.  Mostly it tastes like honey and mulberry -- the apple gets lost behind the stronger flavors but mainly just contributes its tartness and sugars.  If I'd skipped the mulberry it might just taste like a tart mead.  Currently sitting at a gravity of approximately 1.010.  I hit with gelatin to remove most of the yeast and hopefully keep things sweet.  So I guess for alcohol, it's roughly... 7.5% ABV plus or minus a little.  Not exactly a session beer strength, but certainly not very strong for a mead or a cyser, and plenty drinkable.

Here's a picture from primary fermentation (on the left).  Now today after adding the gelatin it is clear as crystal.


524
Neither! I always appreciate your comments and thought they were mostly addressed in my other response. The hydrometers were both calibrated.

I'm sorry, man.  It's not you, it's me.  I've been especially grumpy lately and honestly need to lighten up.  I shall try.

525
I am just reading and absorbing the discussion, but I have to ask, is there a pallet of Round Tuits in a warehouse next to that case of motivation I ordered years ago, and the buckets of elbow grease we sent the apprentice after?

Sent from my XT1254 using Tapatalk

Not sure if I was blocked or just ignored.  Oh well.

Two different hydrometers were also used.  Were both calibrated?

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