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 ... 34 35 [36] 37 38 ... 181
526
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 23, 2016, 02:31:34 PM »
Also, we need to consider the number of guys who have gone to smaller batches so they can brew more varieties without stockpiling such large volumes of beer.  I'm not sure how that would be reflected in the data, but perhaps the overall ingredients likely fall as a result?  The point is the amount of spending on the hobby can change without the passion for homebrewing waning among those who are doing it.

Excellent point.  I don't wanna make 5 gallons anymore.  I like my 1.7 gallons just fine.  Or okay, maybe 2 gallons sometimes.    :D

Part of this is due to me wanting more variety in my cellar.  The other part of it is I don't have as many friends anymore.   :'(   But that should actually change again later in life once we get the kids out of the house, retirement, etc.  :)

527
Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: September 23, 2016, 11:51:10 AM »
I am totally lost.  Somehow I was under the impression that a packet of Saflager 3470 contains 200B cells and never heard of using replication.  I don't really care.  I am successfully using it in lagers and couldn't be happer.  1 packet to 5G room temp.

I'm right there with you, man.  I'll spend more time researching and doing math problems some other time.  Until then, one pack of lager yeast in 5 gallons seems good to me too, and delivers great results, so why question.  :)

528
Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: September 23, 2016, 10:06:25 AM »
I think you've accidentally squared the math.  For a standard beer of about 1.055 OG, you want 7B cells/liter, so in 21L (5 gal), that's ~150B cells/5 gal, or let's say 200B like you had.  Not 4200B!!!!  So divide 200B by 16 and you get... 12.5B, which is only a quarter of a sachet for 5 gallons!!!!

I think you are confusing the recommended initial pitch rate from the paper you linked to (1M cells per milliliter per degree Plate) with final maximum cell count (200B cells per liter).

You're probably right, but 150B and 200B are in the same ballpark regardless.

529
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 23, 2016, 10:04:44 AM »
Hell, I still use a flip phone!

Honest to God, I had a flip phone until December 24, 2015.  :)

530
General Homebrew Discussion / Re: BJCP comp question
« on: September 23, 2016, 09:35:33 AM »
Perhaps it would be enlightening to think of debates such as these in a political fashion.  Consider that for most major elections over the past many years, ignoring all the small third parties, the popular vote is almost always split almost exactly 50/50 between one side or the other, and even with all the polling in the world, we can never know for sure which side is going to win.  Each side also tends to think that the other side is comprised of complete idiots.  So then, can one side truly be right and one side be wrong?  The truth perhaps is that both sides can be both right and wrong at the same time, if we consider that there may in fact be only one universal truth: we are ALL idiots.   ;)

Moderators, please forgive the suggestion of a political discussion, and delete this post if you must.  I am simply trying to illustrate a point that might be related in some fashion to this thread.

In this case, I feel, there should be no declaration of winners or losers.  Neither position is perfect, and never could be, so I'm sure there's little use in trying or even in too much complaining over it.  I'm as guilty as anyone else of this.

531
Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: September 23, 2016, 09:18:37 AM »
What has me confused is that the dry yeast makers all say their packets contain > approx. 55B cells.  That's about the same or less than a smack-pak of liquid yeast.  Does that mean that everyone is overpitching liquid yeast too?  Or is the ">" really ">>>" ?

Yes, the > is actually >>>.  When folks run real life experiments, they find that fresh packets actually usually contain 100-200B viable cells, so the >55B is super conservative, and probably applies only when skipping rehydration as so many of us do (myself included) or keeping that packet in your fridge for a up to a year or two before use (which I also do).

So, if I skip rehydration as I still plan to do always, and continue to use old yeast from time to time as I'm sure I'll also do, then maybe that 1/3 to 1/2 pack per 1.7 gallons is still the right amount for me and my little batches, and not 1/12 as I might otherwise only need to use for a rehydrated brand new pack.  etc. etc. etc.

532
General Homebrew Discussion / Re: BJCP comp question
« on: September 23, 2016, 09:14:55 AM »
I highly doubt one will really be able to tell the difference between lemon zest and straight lemon in a somewhat already tart saison.

My thoughts exactly.

533
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 23, 2016, 09:13:22 AM »

Ugh.  Now I feel icky and comfortable at the same time.  Ugh.  Ahh...

that is hilarious. kind of like after the first time one masturbates.

Ha!  You don't call yourself brewinhard for nothing, eh!?!  LOL!  No worries.  I too am prone to addictions of all sorts.  TMI!

534
General Homebrew Discussion / Re: BJCP comp question
« on: September 23, 2016, 09:11:07 AM »
(FWIW, I'm *slightly* sorry I'm such a dick all the time.  I'm a man, but I can change, If I have to, I guess.)

535
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 23, 2016, 09:01:47 AM »
I continue to blame the advent of the smartphone and Facebook.  People waste so much effing time on this GARBAGE (myself included!) that everyday we become more and more numb to the wonders of the universe.  I've seen it happen to me and to friends and family, and my wife just came to the same conclusion, said she's not going to renew any magazine or newspaper subscriptions anymore because the crap just keeps piling up and it's all because of effing tablet, smartphone and Facebook!!!!  I don't care if anyone disagrees, it's the damn truth I tell ya and even I myself am a victim of this garbage unfortunately.  I could brew more often, but I don't because I'm wasting time doing WORTHLESS other things on those things and on forums just like this one that I certainly don't need to do but my subconscious tells me that it feels good and some part of me enjoys the numbness I guess.  It's sick and it's wrong and I/we just allow it to happen anyway.

Ugh.  Now I feel icky and comfortable at the same time.  Ugh.  Ahh...

536
Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: September 23, 2016, 08:50:53 AM »
So divide 200B by 16

Lost on this.  Is this the "4 doublings"?  Also, the aforementioned pitch rate 7B/L, where does it come from?  I am just interested.  I really think homebrewers in general are way overthinking yeast.

I TOTALLY agree that many homebrewers tend to overthink pretty much everything, myself included when it comes to certain stuff.  Yeast was never something I thought a whole lot about but am starting to now.

Yes, exactly.  2 to the 4th power is 16.

I got the 7B/L thing from the following link, but I'm sure they got it from someplace else.  Interwebs are probably chock full of crazy talk about billions of yeast cells and yadda-yadda and honestly I'm not even all that terribly interested in any details except for the bottom line.  And the bottom line is, I only need to use 1/4 packet of dry yeast for 5 gallons from now on, or its equivalent for my 1/3 size batches (1.7 gallons) so I guess that's 1/12 packet!  I've always used 1/4 to 1/2 packet so I guess I was really overpitching.  Anyway, here's that link:

www.northernbrewer.com/documentation/YeastPitchingRates.pdf

537
Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: September 23, 2016, 04:47:43 AM »
Wow!  You're going to have to get out the jeweler's scale to underpitch a 1.7 gal. batch. :)

You ain't kidding!  I may never have a need to buy yeast or make a starter ever again!  ;)

538
Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: September 22, 2016, 07:02:41 PM »
I think your math is right and hope theirs is wrong.  A quick look and their windsor is low too...  Interesting find!

Yeah but... I still maintain my bet that a little stress by underpitching with any Belgian or weizenbier yeast helps these yeasts to express more of the lovely esters and phenols... and secondly, Windsor is a BEAST that will hit final attenuation within 36 hours if you pitch "the standard" quantity, so perhaps underpitching wouldn't be such a bad thing for that one as well, maybe then it takes 48 or even 72 hours to hit FG -- oh no!

 :D 8)
Dave,  I agree that under pitching is good for some styles.  I think that I've underpitched Belle Saison twice and tasted some interesting flavors (pear, pepper, anise) in the beer.  But my idea of underpitching is a rehydrated 11 gram satchet in 5.5 gallons of wort.
Here's my math (yours may vary). :)
If you want the beer at high kraeusen to have 200B cells/liter* in 21L, that's 4200B cells.  If you want to get there in 4 doublings (should be enough lipids for 4 replications without O2), you need to start with 262.5B cells.  At 55B cells/satchet** you would need to pitch 4.77 satchets. 

* Don't know if that's realistic.
**Lallemand says >5 x 10*9th cells/gram, so could be more.

I think you've accidentally squared the math.  For a standard beer of about 1.055 OG, you want 7B cells/liter, so in 21L (5 gal), that's ~150B cells/5 gal, or let's say 200B like you had.  Not 4200B!!!!  So divide 200B by 16 and you get... 12.5B, which is only a quarter of a sachet for 5 gallons!!!!

This is the first time I ever dicked around with cell counts.  Educational.  Thanks.

539
General Homebrew Discussion / Re: BJCP comp question
« on: September 21, 2016, 01:42:14 PM »
SHV also excludes culinary fruit.  Lemon zest comes from culinary fruit.

Yet another SNAFU from the 2015 Guidelines.  Wish I could say I was shocked.   ::)

540
General Homebrew Discussion / Re: BJCP comp question
« on: September 21, 2016, 11:55:58 AM »
Yes, enter it as a fruit beer.

Pages: 1 ... 34 35 [36] 37 38 ... 181