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Messages - dmtaylor

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556
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!

557
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.)

558
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...

559
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

560
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!  ;)

561
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.

562
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.   ::)

563
General Homebrew Discussion / Re: BJCP comp question
« on: September 21, 2016, 11:55:58 AM »
Yes, enter it as a fruit beer.

564
Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: September 21, 2016, 11:54:32 AM »
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)

565
Beer Recipes / Re: Hoppy Lager/Non traditional pilsner
« on: September 21, 2016, 10:23:50 AM »
CTZ is very very dank.  Cascade is not so much.  Magnum would be a great option for bittering next time.

566
Yeast and Fermentation / Re: My Tripel tastes too Sweet. Help!
« on: September 21, 2016, 08:15:08 AM »
You could probably make a small half-gallon batch of wort and use either the Belle Saison or Wyeast 3711 yeasts, and once fermentation is going strong, combine this with your existing tripel.  Either of those yeasts (they are the same) will ferment pretty much anything down to about 1.000-1.005.  You'll have to be patient, though... it can take up to 3-4 weeks for this yeast to complete the fermentation.

Good luck.

567
Yeast and Fermentation / Re: Wich is the better bock yeast
« on: September 20, 2016, 08:34:38 PM »
I used S-23 in a recent Tropical Stout - turned out nice and tropical fruity.

Bingo, FTW.

568
General Homebrew Discussion / Re: first time judging as an apprentice
« on: September 20, 2016, 12:50:02 PM »
FWIW, the course I'm taking is in the Netherlands.

Oh, the Netherlands.  So then maybe the common off-flavor you are experiencing is from the water.  I'm actually half-serious --- if I recall correctly, I believe the hardness and for lack of a better term "filthiness" of at least one of their water sources might give Heineken its unique flavor profile, which actually I think turns out kind of tasty as long as you don't get it out of a light-struck green bottle.  Or, this theory might be entirely incorrect.  Just something to think about maybe.

569
All Things Food / Re: Beer style(s) for Thanksgiving?
« on: September 20, 2016, 09:36:21 AM »
I often make an apple ale for Thanksgiving.  It's basically a witbier base with half the liquid being fresh orchard apple cider.

In the past I have also made winter warmers... probably about time for me to brew a winter warmer again actually, I think that's a really good idea.  Yeah...

570
Yeast and Fermentation / Re: Wich is the better bock yeast
« on: September 20, 2016, 08:54:13 AM »
I could be wrong but as I understand it, both S-23 and Mangrove Jack's California Lager yeasts are probably better suited to the California Common / "steam beer" style than to a bock.  W-34/70 is a good old reliable lager yeast that has made great beer for me and for many others.

Dave, I'm not saying you're wrong, but why would those be better suited to steam beer?

I dunno... what does the term "California Lager" mean to you?

I've never used S-23 so maybe that's just another crap yeast that should not be sold, that's what I've gathered.

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