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Messages - dmtaylor

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General Homebrew Discussion / Re: Brewing calendar
« on: August 14, 2014, 05:16:08 AM »
I have a spreadsheet calendar that cycles through all of my favorite styles every year.  In August/September I have listed a whole bunch of British ales like Irish Red, Nut Brown, Porter, Oatmeal Stout, and Scotch Ale.  And sure, you can make some of those for St. Patty's instead if you like, but these are great styles for winter.  Also, this is a great time for a lot of your Belgian styles, which are nice to sip on for a little something different in winter.  Finally, a plain old American Amber or a German Altbier are nice quaffing in winter.

I could mention Pumpkin Beer and Christmas Ale, but those are just too dang obvious.  I make one of those once in a great while, but there's more to life.


Ingredients / Re: Brewing with cabbage (say what?)
« on: August 14, 2014, 05:06:39 AM »
Good to see that a few folks "get it".  I must say it was an honor making Denny ROTFL.   8)

Ingredients / Re: Brewing with cabbage (say what?)
« on: August 13, 2014, 08:45:48 PM »
I'm just being silly.  Ignore me if you like.  Sorry for any offense.

General Homebrew Discussion / Re: First post
« on: August 12, 2014, 07:04:09 PM »

First questions that might help:

Are you treating your water to get rid of chlorine?  Add 1/8 Campden tablet to your mash and sparge water before mixing with the grains.

How much yeast are you using?  If using dry yeast, you're fine.  If using liquid yeasts, you need to make a yeast starter.

Do you rack to secondary after X number of days?  Don't.  Keep it in primary.  For the vast majority of beer styles, there is zero advantage to racking and it can hurt way more than it might help.

Obviously we don't have a ton of details on your process yet, but those few things might help you out, maybe.


Would you replace any plastic upstream of the boil? I'd hate to think I had to replace my cooler mash tun... Ugh

Sorry, I should have been more clear.  You only need to be concerned with soft materials after the boil.  Your mash tun is safe.

It could indeed be the lactic acid.  Try without and see if the problem disappears.

Are you by any chance fermenting in plastic?  That could also be a source of permanent infection.  Replace all plastic and rubber components that come in contact with your wort and see if that helps.

All Grain Brewing / Re: Hop Aroma In The Final Product
« on: August 11, 2014, 07:53:22 PM »
I haven't tried this yet but I do wonder what would happen if you "dry hopped" in 3-4 ounces of vodka and then dumped that into the finished beer on bottling/kegging day?  I am going to try this in near future, as I am fairly certain that it will work awesomely.

All Grain Brewing / Re: BIAB: What's necessary and what's not?
« on: August 11, 2014, 02:54:29 PM »
I brew in a bag most of the time, brew small batches, and have none of the fancy spigots or thermo probes or any of that garbage, and never will unless I receive it as a gift or prize.  I'm perfectly happy with my ghetto brewing method.  It's very cheap and very effective.

Ingredients / Re: Brewing with cabbage (say what?)
« on: August 11, 2014, 02:51:35 PM »
With all the rage over Black IPA and White IPA and Red IPA and Brown IPA, I have been wondering how to make a Purple IPA.  Looks like this may be the answer.  I would thank you, but I am a style nazi, and... ew.

General Homebrew Discussion / Re: first competition entry
« on: August 09, 2014, 06:21:26 AM »
You're the man, goschman!  Nice first entry.  I figure anything at a 36 or higher is a pretty dang great beer that really doesn't need any tweaking.  Many commercial beers are the same caliber.  You're done.  Great.

All Grain Brewing / Re: Life happens grains left in cooler for 2 weeks
« on: August 09, 2014, 06:18:41 AM »
I've left grains in my cooler for several weeks several times.  It doesn't hurt anything.  The next time you mash in there and clean the cooler right away, the odd aroma will be gone.

Ingredients / Re: slick mouthfeel from rye malt?
« on: August 08, 2014, 07:27:38 PM »
Rye malt does add a very full viscous mouthfeel.  Yes it is most likely the rye.  Some people like it, some don't.

Equipment and Software / Re: Cheap kettle turned wort black?
« on: August 05, 2014, 03:58:24 AM »
Maybe the steel is too thin and you scorched your extract.  Otherwise this should not be happening obviously.

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