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Messages - dmtaylor

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556
Yeast and Fermentation / Re: Dry yeast pitching rate for IPA
« on: July 05, 2014, 06:30:52 AM »
Two packs is perfect.  You're just fine.  No worries until gravity is more in the 1.075-1.080 range.

557
All Grain Brewing / Re: Torrified wheat substitute
« on: July 01, 2014, 04:33:40 PM »
Torrified wheat is kind of gimmicky.  You'll get the same results from flaked wheat or raw wheat, or heck, wheat flour.  If you use much of it, add a handful of rice hulls to prevent a stuck mash.

558
Ingredients / Re: Pils Malt for Kolsch. recommendations please
« on: July 01, 2014, 04:31:52 PM »
If you are selecting these from options at your local homebrew shop, then go ahead and chew a couple grains of each and decide which one tastes the best to you.  If not... I guess I'm not much help.  :)

559
Commercial Beer Reviews / Re: My first gruet
« on: June 30, 2014, 01:51:18 PM »
When I brewed a gruit ale a couple of years ago, it was extremely tart, and tasted like a lambic.  However, the tartness was not from Lactobacillus but rather from the choice of herbs used.  It seems that one or more of the traditional gruit herbs (yarrow, I think) adds a great amount of tartness, moreso than bitterness and in addition to the obvious floral herbal flavors.  I believe this is appropriate to the style, as the tartness offset any sweetness from the malt, to where it tasted far more tart than sweet.  A sweet gruit is certainly possible, but I feel it is not necessarily the norm.  The norm might be more on the tart side.  But I haven't tasted any historically brewed versions to know for certain.  I would question New Belgium as I'd guess they are far more interested in selling an easily quaffable beer than brewing with historical accuracy.  And... Fraoch is not a true gruit in my book either.  Close, but... it's only heather, and not even strong heather.  Plenty of room for exploration, though.  Gruit is always an exciting thing.  Like the "Mystery Flavor" in Dum-Dums suckers or "a box of chocolates... you never know what you're gonna get!"

560
All Grain Brewing / Re: Batch Sparge Water Temp
« on: June 29, 2014, 06:07:44 AM »
I usually batch sparge with 190 F water.  Even then the temperature always equalizes below 168 F so there is almost zero risk of tannin extraction.

561
Other Fermentables / Re: How to add balance to a sweet pyment
« on: June 26, 2014, 08:42:12 PM »
The easiest post ferment adjustment would be adding acid (probably the wine blend which is malic, citric, and tartaric).

^^ This.

562
All Grain Brewing / Re: Head retention advice
« on: June 26, 2014, 02:20:04 PM »
I agree with all of the above.  Flaked barley, or flaked rye or rye malt are even better yet.

563
Zymurgy / Re: Saison Article in July/Aug 2014 Issue
« on: June 26, 2014, 02:18:17 PM »
0.036 psi, eh...

564
Zymurgy / Re: Saison Article in July/Aug 2014 Issue
« on: June 26, 2014, 12:18:45 PM »
Scientifically it is impossible for much pressure differential with airlocks or blowoffs, unless they get clogged.  Is that your fear, Drew?  Clogging from yeast blowout?  Otherwise, assuming no clogging, the pressure inside the fermenter is atmospheric, plus a teeny tiny insignificant amount that causes the bubbling through the airlock.

565
Splitting between pilsner and Vienna Maltese seems good.  If anything do NOT reduce the percentage of pilsner malt at all.

Tartness does not taste good in heavily hopped beers IMHO.  You will get tartness from mango if you use that so I would not Lacto this beer.  Keep it simple or you may regret it!

566
Zymurgy / Re: Saison Article in July/Aug 2014 Issue
« on: June 25, 2014, 07:03:41 PM »
You are right, Martin, it is not earthy or musty as one might expect of the style.  Matter of personal preference.

By the way.... for those counting the days, my saison takes about 3.5 weeks to hit final gravity at 74 F.  Heating it up after the first 4 days or so should speed things up in theory.  But I am a little scared of fusels.

567
Zymurgy / Re: Saison Article in July/Aug 2014 Issue
« on: June 25, 2014, 02:18:01 PM »
I guess Belle Saison yeast is not a "traditional" saison yeast!?!  I got my saison down to 1.002 with no trouble at all with the Belle Saison.  I think it is a fantastic saison yeast, finishes low but doesn't taste nearly that dry, with a beautiful peppery spiciness and slight lemony flavor.  I will probably never use any other saison yeast because that one is perfection.  Oh, and uh, I sprinkled it directly on top of the wort, no second generation or rehydration or starter required.

568
I think you're going to get some nasty headaches fermenting in the 80s.  Get it down to 70s if at all possible.  When I make saison, I start fermentation about 68 F and then raise to around 74 F maximum.  Not exactly sure what will happen in the 80s, but I'm fairly certain you will get a lot of fusels, even with a saison yeast.

Also I agree with troybinso, that's way too much friggin hops.  Tone it down a tad?  Citra is extremely overpowering anyway in very small amounts.  You won't be able to taste the saison or any mango additions behind that amount of Citra.  But, it's your beer.  I'm just suggesting that saison is a tasty style by itself, and moderation and balance are keys to good beer IMHO.  Do what you like, it's your beer.

569
All Grain Brewing / Re: Mash Out Fiasco
« on: June 24, 2014, 06:12:17 AM »
Add cold water only 2 cups at a time.  A little cold water goes a long way as you noticed!

570
General Homebrew Discussion / Re: Astingency Strategy
« on: June 23, 2014, 10:05:15 AM »
Just a thought here, but when I do lower gravity beers I usually go no sparge. you take a small efficiency hit but I think, and this is largely subjective, that it improves the malt character significantly. It should also protect you from any worry about asitringency because the entire volume of wort is benefiting from the full buffering capacity of the grain rather than that buffer being slowly reduced with the sparge.

I can't think of a reason why you couldn't do a no sparge on a continuous sparge system, just add the necesary extra volume of water at the end of your mash and/or mash thinner.

I couldn't agree more!  Good point, mort.

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