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Messages - dmtaylor

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526
All Grain Brewing / Re: Spotted Cow Water profile
« on: May 31, 2017, 01:54:40 PM »
Heh.... sounds like another case of "do whatever the heck you think is right".  They won't tell us the recipe and even issue conflicting reports of what's in, not in, used to be in, no longer in......... so obviously it just doesn't much matter.... People will buy it no matter what because it's New Glarus.  Way overhyped mediocre beer IMO, nothing special about it except it's a little hazy, ooh, ahh, lure in the masses of hipsters this way, drink local, only available in Wisconsin, yadda yadda.  It's genius the way they've got us wrapped.

I do think they use soft water.  But no one really knows, except maybe for the chosen few.  If anyone is interested, I know exactly how to look up the municipal water quality in New Glarus, I know how to do that, I gave the Green Bay Rackers many of the water numbers reported on their website.  But it's not to say that the municipal water is necessarily the raw water they use either.  They probably treat it somehow.

Cheers all.

527
All Grain Brewing / Re: Spotted Cow Water profile
« on: May 31, 2017, 01:27:11 PM »
Possible dyslexic brain-fart of Dan Carey vs. Dan Gordon of Gordon Biersch?  I don't recall whether Dan Gordon is strict with RHG but I think it's likely.

528
All Grain Brewing / Re: Spotted Cow Water profile
« on: May 31, 2017, 12:28:55 PM »
Interesting the brewer says he follows RHG. Say that here and you get slapped. LOL

I wouldn't go so far as to say that.

529
All Grain Brewing / Re: Spotted Cow Water profile
« on: May 31, 2017, 02:38:38 AM »
It's true and besides, you should know better to assume that a recipe gives you the beer.

To the OP: take the soft water advice on this one. It came straight from the brewmaster.

I do know better.  Just don't think Dan feels the same way.

FWIW, I would agree that I think they use soft water.  Should have said that on the other post.

530
Yeast and Fermentation / Re: Dry yeast calculator
« on: May 31, 2017, 01:47:29 AM »
Fact: A pack of dry yeast contains twice as many live cells as you need for 5 gallons of standard gravity wort.

531
All Grain Brewing / Re: Spotted Cow Water profile
« on: May 31, 2017, 01:45:12 AM »
I have THE ACTUAL recipe from Dan Carey. There is no corn in the beer anymore.  Soft water. He runs a RHB compliant German brewhouse.

Riiiiiiight.............. Even if you do have the real recipe, I'm sure Dan doesn't want you talking about it.

532
I can see how residual syrup from previous batches added good flavors.  Cool.

In addition to the Campden, also add sorbate which is even more powerful at hurting the bad guys and preventing things from getting worse.

Glad it turned out to your liking.  Cheers!

533
I find real grade B maple syrup to have a very slight tartness, but nothing really worth mentioning.  If your maple wine is more tart than minimally so then I too would suspect possible contamination.  Either that, or perhaps since you sourced the sap and produced your own, it's possible that where your maple trees are, the soil is more acidic than usual and is lending some terroir effects.

As pete mentioned above, I wouldn't expect a lot of flavor out of this sort of maple wine either if it wasn't boiled down to an amber syrup prior to fermentation.  How does it taste?  I'd be interested to hear.

I am intrigued by the idea and am considering making my own sometime.  I do like your choice of the sweet mead yeast, I think you did well using that yeast.

Cheers.

534
Yeast and Fermentation / Re: Moving to dry yeast exclusively
« on: May 26, 2017, 01:04:52 PM »
Any notes from the gang for Danstar Munich?  I am brewing a watermelon wheat this weekend and would like to hear tribal knowledge on this strain.

I haven't used it yet but based on TONS of internet searches, it gets extremely mixed reviews, and part of the reason for that is that there is apparently the old regular Munich strain and a newer "Classic" one or some such thing.  In any case, I'd purposely underpitch and hope for the best.

535
All Grain Brewing / Re: Understanding Diastatic power
« on: May 26, 2017, 12:09:59 AM »
It could be a helluva lotta stuff.

536
All Grain Brewing / Re: Understanding Diastatic power
« on: May 25, 2017, 09:40:11 PM »
Could be diastatic power, or could be something else entirely.  Tell me...... are you adding any crystal malts to these beers at all?  What temperatures are you mashing at, and for how long?  Do you use Briess malt by any chance, or what brand do you use?  What yeast are you using?  WLP820 by any chance?

:)

537
Beer Recipes / Re: cherry cola brown ale & flanders
« on: May 25, 2017, 11:45:26 AM »
I agree with santoch.  I would skip the tannin for sure as well as the acid blend.  The cherry juice and addition of sour patch yeast will make the beer tart enough by itself.

538
Yeast and Fermentation / Re: high F.G.
« on: May 24, 2017, 05:39:28 PM »
Ha ha ha.... perfect excuse to brew some more!  :D

539
Yeast and Fermentation / Re: high F.G.
« on: May 24, 2017, 03:22:31 PM »
Oops, missed that.  Alright, add more yeast and hope for the best.

540
Yeast and Fermentation / Re: high F.G.
« on: May 24, 2017, 01:28:01 PM »
Before you add any other yeast, use that link above for the Sean Terrill calculator.  You HAVE to.  The refractometer does NOT REPORT FINAL GRAVITY PROPERLY in presence of alcohol!  It reads much higher than it should with alcohol in there.  You need to use the calculator to know what the final gravity REALLY is.

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