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Messages - dmtaylor

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511
All Grain Brewing / Re: Conversion time trame
« on: April 01, 2014, 08:50:48 AM »
Yep, and that, too.  Big difference between commercial timeframes and homebrew scale.

512
All Grain Brewing / Re: Conversion time trame
« on: April 01, 2014, 08:48:38 AM »
I was talking with some of the brewers at Dry Dock Brewing Co. and they have told me that conversion happens within the first 20-30 minutes of mashing.  I tried this with my last batch and it seems to be fairly true.  I was .02 off of my gravity nut everything else seems to be fine.  Again, this was a casual conversation with some of the brewers at DDBC.

Jeff Rankert is right about dextrins changing to more fermentable sugars with a longer mash time.  I've run a lot of experiments and proved that 20-30 minutes may result in a low attenuating beer, e.g., if you are expecting 75% apparent attenuation, you might only get attenuation in the 60s with such a short mash.  I also proved to myself for my own system that 40 minutes was long enough to hit the desired attenuation, e.g., 75% or whatever.  I mash almost all my beers from 40-45 minutes and haven't had any problems at all since I started doing that (about 6 years ago).  60-75 minutes won't hurt anything, but it isn't necessary, at least not on my system.

513
All Grain Brewing / Re: Head Retention on A Wheat beer
« on: April 01, 2014, 07:28:48 AM »
It could be the oils from the peppers.  Otherwise, I'm at a loss.  Looks like your recipe and process were good, from what I can tell.

514
All Grain Brewing / Re: BIAB Techniques for Efficiency & Flavor
« on: April 01, 2014, 07:26:49 AM »
Just like in batch sparging, I always tried to ensure I sparged with the same volume as the first runnings in a 50/50 ratio.  Probably not necessary since this is more akin to a fly sparge, but that's what I've done.  Takes a long time to pour that much water through a nearly stuck sparge.  The grains are ground very fine and it's just a tiny stream of water being poured over the grain bag, maybe 1/2 the thickness of a pencil, something like that -- very slow stream.

515
All Grain Brewing / Re: BIAB Techniques for Efficiency & Flavor
« on: April 01, 2014, 06:47:13 AM »
I've rinsed the BIAB bag with several different methods, and they all help with efficiency.  I can get upper 80s or even 90+% efficiency if I rinse or sparge the bag.

Personally I have never squeezed a bag, I just let it drain by gravity and that's it.  I'm afraid of squeezing out tannins or starches.  It isn't necessary to risk this.  You can get better extraction in other ways.

What I did for many years was a sort of Papazian old-style method, where I'd actually put the grain bag into a colander, heat up some water on the side to 170 F, then very slowly pour the water over the top of the bag in the colander.  It's very time consuming, and basically constitutes a sort of fly sparge but without the sparge arm.  Kind of a pain, but it will get the efficiency way up even into the 90s.

I have also toyed with the dunk sparge method.  This also works well and is almost as good as the colander method, I can get maybe upper 80s with this method.

And yes, I have also reserved the dark roasted grains for the end of the mash, and this definitely works.  I would add mine in like the last 5-10 minutes of the mash.  However this can also reduce color contribution so you might need to use a little more than the recipe specifies to get the right color and enough flavor.  I need to experiment more with this to get it just right.

These are all great ideas and deserve more experimentation to find out what works best for YOU.

516
Ingredients / Re: Two hops...
« on: April 01, 2014, 06:37:11 AM »
everyone else is wrong. Centennial and Columbus for America style. Magnum and Hallertauer Mittlefruh for Germany styles. And whatever you want for Belgium styles. Don't listen to these knuckleheads.

I love all those, too.  Personally my favorite hop is Hallertauer and I use it in dang near all my beers especially since I grow my own so I always have some available.  But the OP was asking about APA and IPA so that's why I didn't mention it before.  Columbus is awesome too.

517
Kegging and Bottling / Re: Carbonation
« on: April 01, 2014, 06:32:19 AM »
I always set mine on top of my computer desk or refrigerator -- tends to be a little warmer in those places from the heat given off.  Mid 70s to 80 F is fastest and not detrimental as long as you cool them off again as soon as they are fully carbonated.

518
Ingredients / Re: Two hops...
« on: March 31, 2014, 05:56:59 PM »
If I could pick only two, then Cascade and Citra.  Seriously, you can't go wrong with Cascade, it's super versatile and well loved by virtually all Americans.  Citra, Simcoe, Mosaic... not quite so much.  The others are more in between.  I like Centennial a great deal.  It's a close third.

519
General Homebrew Discussion / Re: Consensus while judging?
« on: March 31, 2014, 03:50:44 PM »
taste is subjective, but being able to recognize your limitations and biases is usually the difference between Master exams and the lower scoring exams.

Hmm... good point.  You've given me something to ponder the next time I taste a delicious Belgian ale... that hopefully doesn't taste of Carmex... or Fuggles for that matter!

520
General Homebrew Discussion / Re: Consensus while judging?
« on: March 31, 2014, 01:06:24 PM »
On my BJCP tasting exam, there was a Belgian dubbel.  Very phenolic, tasted exactly like friggin Carmex.  I believe I even used the term "Carmex" on the tasting sheet.  As such, I scored it relatively low, in the 20s.  It was an otherwise okay dubbel, with the dark fruit flavors, etc., but I just couldn't get past the Carmex.  Meanwhile the Master level proctors all loved it, scored it in the 40s, probably claiming that they loved the rich complex phenols.  = Carmex.  Yuck.  Of course as a result of this disagreement, my exam score was severely impacted, and I remain convinced that I was in the right and they were in the wrong.  I might only be Certified but I don't care what level they were.  I don't want friggin Carmex in any beer that I drink, thank you very much.  No way I would have changed my score upwards for that beer.  After the exam, I also came to find out that many of the other test-takers agreed with me.  If only we could have negotiated with those Master judges, perhaps we could have brought them down.  I wonder how many other takers got screwed that day.

I don't know what the point of all this is, except perhaps to say, taste is subjective, and we should all be entitled to our own opinions.  I have very deep feelings against trying to force anyone to do otherwise.  We can and should compare notes, listen to reason, and adjust scores when appropriate.  However we should also respect those who refuse to budge if they feel very strongly one way or the other.  I think in those cases, we should just let the scoresheets ride as is, and yes, assume that the higher score is the correct one, in fairness to the entrant.

521
Beer Recipes / Re: Mosiac Hops
« on: March 31, 2014, 10:57:43 AM »
Oh, I detect even more cat pee than Simcoe, and also a certain sweatsock kind of thing.

522
General Homebrew Discussion / Re: Consensus while judging?
« on: March 31, 2014, 10:56:30 AM »
As an entrant, I always treat the erased pencil marks as my true scores.  I sometimes wish that the judges wouldn't erase so hard so that I could actually read their original scores.

523
Beer Recipes / Re: Mosiac Hops
« on: March 31, 2014, 10:14:46 AM »
They stink.  I love them even less than Simcoe.   :P  Which is probably why so many people love them more than I do.  Treat them just like Simcoe, except they're even more stinky.   :D

524
General Homebrew Discussion / Re: Consensus while judging?
« on: March 31, 2014, 06:00:34 AM »
May the Force be with you, padawan learner!

525
Beer Recipes / Re: What did I brew?
« on: March 31, 2014, 04:23:33 AM »
There you go.  Sounds like a plan.  It's good beer, no matter what you call it.

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