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Messages - dmtaylor

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Yeast and Fermentation / Re: Experience with Saflager 34/70?
« on: July 21, 2016, 09:59:03 AM »
I guess I need to do a side by side - 833 definitely seems to leave a maltier mouthfeel than 2124 to me. Sort of like the difference between 1056 and 1450. Who knows? I can always be wrong.

Ditto.  I have several lager yeasts in the refrigerator and if I'm smart (  :o ), I'll use a good 3 or 4 different ones on my next batch.  Might have to ferment in plastic gallon milk jugs though, which could introduce some interesting variables in itself.

Yeast and Fermentation / Re: Experience with Saflager 34/70?
« on: July 21, 2016, 09:17:58 AM »
There's a lot less variation between lager yeasts than there is in ale yeast.  Doesn't really surprise me that people have a hard time telling them apart.

I think you're right.  Actually a lot of things fail to surprise me anymore.  The results of virtually all Brulosophy exBmts for example.   ;D

Yeast and Fermentation / Re: Experience with Saflager 34/70?
« on: July 21, 2016, 07:39:41 AM »
A friend of mine swears WLP833 is the secret to the finest lagers and I totally believe him, as they're great.

Now today I just read on that people can't taste the difference between WLP833 and W-34/70.  So there's that.

Yeast and Fermentation / Re: Not hitting final gravity goal
« on: July 19, 2016, 03:15:05 PM »
It's done.  When it's done, it's done.  Many extracts have poor fermentability.  That's all this is.  If you use the same brand of extract again in the future, trade some of the extract for plain white table sugar and you'll get closer to the final gravity you wanted.  Or, try a different brand of extract next time.  Also, be aware that Windsor ale yeast is a poor attenuator around 60% anyway, so that's why that didn't help.

Beer Recipes / Re: altbier feedback
« on: July 19, 2016, 02:20:58 PM »
Looks great to me.  Enjoy.

General Homebrew Discussion / Re: enzybrew
« on: July 19, 2016, 11:59:45 AM »
Enzymes are named "-ase".  On the MSDS, I see "cellulase", which according to its name, would appear to be something that helps to break down cell walls.  I have not researched it further than that and can't speak as to its effectiveness; however, this might lead you in the right direction.  Hope this helps.

All Grain Brewing / Re: mashing at 148F
« on: July 19, 2016, 10:13:56 AM »
When mashing at 148F is it necessary to go over 60 minutes? It has been a long time but I remember something about it takes longer for conversion at lower temps.

I am trying to get a lot of attenuation for a dry beer style on my next batch and just curious if I can get away with 148 for 60 or if I should go with 75 or 90 instead. I am always trying to save time so 60 minutes is the preference...

No, it is not necessary.  In my experience 45 minutes is still enough for normal attenuation for most beer styles.  But if you want really high attenuation, then 75 or 90 minutes is not a bad idea.

For the record, I actually do mash for 75-90 minutes on saisons and for super high gravity beers.  But I don't waste time for most other styles where "normal" attenuation is "good enough".

Yeast and Fermentation / Re: Experience with Saflager 34/70?
« on: July 19, 2016, 10:06:24 AM »
It's a great yeast.  I used it for a Munich helles.  For me it did not produce any diacetyl, which is worlds different from a lot of other liquid lager yeasts that have thrown a lot of diacetyl for me.  Sulfur wasn't bad either, low when young and totally gone within a couple weeks of bottling.  I think this is going to be my primary lager yeast from here on -- cheap, easy, clean, and very effective.

Is it still your primary lager yeast?

Actually no, I don't have a primary.  I continue to play around with different yeasts.  Currently my favorite go-to lager yeast is Wyeast 2206, and I think it might stay that way.  But W-34/70 is a great yeast anyway.

Homebrew Competitions / Re: Young lager
« on: July 15, 2016, 07:02:35 AM »
Just enter it as is anyway.  Judges these days are likely to forgive overhopping.

And as any entrant should know.... it's always a crapshoot anyway.  Hard as they might try, there's no consistency in the BJCP anymore.  I don't enter comps anymore.  I'll still judge them, but don't think I'll enter because I'm utterly fed up with the crapshootiness and incompetence of too high a percentage.

Gosh I'm such an ass.   :-[

General Homebrew Discussion / Re: Why Do You Homebrew?
« on: July 14, 2016, 08:43:34 AM »
Homebrewing to save money on beer works out like buying a fishing boat to save money on fish.

...unless you're me!  But saving money (which I *could* claim) is not why I brew anyway.  I suppose I could make it a goal, but I've thought about that in the past and figured, meh.......... that's not why I brew.

Beer Recipes / Re: first saison
« on: July 13, 2016, 11:34:21 AM »
I do not like 3711. As in I no longer buy craft Saison's because I don't know if they used 3711 or not.

Wow, that's some dislike.  Personally, I no longer buy craft saisons because....

They're friggin overpriced and often/usually "meh".

Beer Recipes / Re: first saison
« on: July 13, 2016, 11:31:39 AM »
Went three weeks which leads me even further to believe that it isn't the same as 3711 when I can get something in the keg in <14 days, even when pitching a little low. I typically start at 68 and let it free rise to 74

Edit to add - it was at 1.008 for 8 days before I kegged.

Oh... good data.  I hadn't heard of these kinds of differences previously but will keep on the lookout for more such data.  I love dry yeasts so I'm sure I'm biased as well.

Beer Recipes / Re: first saison
« on: July 13, 2016, 11:28:12 AM »
they might have different properties. I didn't like my results with Belle. I know some folks prefer 1056 over 001 over US05 over what ever other Chico strains are out there.

You are correct.  Accept all of the above with grains of salt.  Yeasts from different manufacturers are all slightly different, even from the same original sources.  I totally agree.

Beer Recipes / Re: first saison
« on: July 13, 2016, 11:26:29 AM »
My last saison was mashed at 147 for 90 and only got to 1.008 with belle saison. Same beer with 3711 or 3724 has finished below 1.005.

After one use I am not a fan of the flavor from Belle Saison and will not be trying it again.

I'm curious if you gave it enough time.  Takes a whole month, even fermented in the mid-70s or hotter.  I start mine in the upper 60s then bring to about 75-76 F for a whole month.  Finishes rock bottom around 1.002 or whatever.

As for flavor, I love it.  It is mild but characterful, a little peppery spice and a little lemony.

Beer Recipes / Re: first saison
« on: July 13, 2016, 11:21:31 AM »
I'm not familiar with Belle, but 3711 is easy to use and I like the results I get.


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