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Messages - dmtaylor

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556
Yeast and Fermentation / Re: Rehydrate or Not?
« on: July 02, 2017, 02:43:11 PM »
Fact: By pitching dry yeast straight on top of wort, about half the yeast immediately die.

Fact: Dead yeast make great "yeast nutrients".

Fact: An 11-gram yeast packet contains about double the yeast you need for a 5-gallon batch.

Conclusion: It just doesn't really matter that much.

Personally, I think most people tend to overpitch with dry yeast for these same reasons, leading to beer that's more clean and bland than intended.

557
The Pub / Re: song title game
« on: June 30, 2017, 03:51:52 PM »
It's Going Down Tonight - Celly Cel

Okay, we're all better now.

558
The Pub / Re: song title game
« on: June 30, 2017, 03:45:34 PM »
It's Too Late Baby Now It's Too Late - Carole King

559
The Pub / Re: song title game
« on: June 30, 2017, 03:43:02 PM »
Well, I obviously have some catching up to do...

Down Boys - Warrant
Boys of Summer - Don Henley
Cruel Summer - Bananarama
Don't Be Cruel - Elvis
Don't Let the Sun Go Down on Me - Elton John
Let It Be - Beatles
Live and Let Die - Paul McCartney or GNR
We Die Young - Alice in Chains
We Are Family - Sister Sledge
Are You Lonesome Tonight - Elvis
Tonight Tonight Tonight - Genesis

Continue.  :)

560
Carbonation comes from dissolved CO2 gas coming out of solution.  While I don't confess I understand exactly why this is true, I do know that CO2 loves scratches and imperfections, it gives it a reason to undissolve and bubble out of solution.  This effect can be accelerated with dramatic effect if you shake up a beer before opening it.  The air space inside the beer bottle or can will then be mixed thoroughly into the carbonated beer as tiny bubbles instead of just one single air bubble, so again the CO2 has a lot more surface to grab onto and can thus result in spraying beer all over your friend's face when he opens the container.

In much the same way, a beer with a bunch of crud moving around in the beer will always tend to have a bigger head, or might even seem overcarbonated when you first open the container.  Also, a hazy beer will always seem more carbonated than a perfectly clear beer, given identical volumes of CO2 gas dissolved in the beer, even though the actual amount of CO2 dissolved in the beers is identical.  It just comes out faster in the hazy or trubby beer than the clear one.  The clear beer will eventually lose the same amount of fizz, just much more slowly.  Meanwhile, the hazier beer will also tend to go flat sooner, like if you were to leave both beers sitting out for an hour before drinking them, the hazy beer would turn flat before the clear beer would, if all other variables were identical.  But of course, who leaves a beer out for a full hour before drinking it? 

That's my version and I'm sticking to it.  :)

561
Yeast and Fermentation / Re: WLP 051 Sulfur Ordor
« on: June 27, 2017, 08:44:52 PM »
I haven't used that yeast but it sounds typical of many strains.  The thing with sulfur is that no matter how bad you think it might be, when it does happen, it is always temporary and will disappear with age.  About another 3 weeks of age and there should be no trace of it.  Sometimes it happens faster, sometimes slower, but about 3 weeks is pretty standard for it to be gone.  Patience.  The only downside with a dry hopped beer is that the hops will also fade with age, but fortunately, not as quickly as the sulfur does.

562
Commercial Beer Reviews / Re: Who owns your beer?
« on: June 27, 2017, 08:21:54 PM »
I can see the craftiness in use of alliteration.  How about instead of "crap" you use "crooked"?

EDIT: Or "corporate", yeah, that works.

563
Zymurgy / Re: Scottish Ales
« on: June 26, 2017, 08:49:20 PM »
So, can I substitute Bamburg smoked malt if my LHBS doesn't have any peat smoked?

Relax... I kid, I kid.  ;)

564
Yeast and Fermentation / Re: Lallemand Abbaye dry yeast
« on: June 08, 2017, 02:20:20 PM »
I dare you to split a batch, and with the control batch, pitch the amount you're sure that you should, and with the other half, use 1/4 to 1/2 as much yeast, no aeration, no rehydration, just sprinkle on top.  Then compare results.  That's what I'm gonna do.

565
Ingredients / Re: one german noble hop
« on: June 07, 2017, 09:32:12 PM »
OMG... Hallertau Mittelfruh is the most noble among nobles.  They're all great, but this one is top of the top.

I myself prefer Hallertau Zweiflussener.  ;)  But all them Hallertau variants are awesome.

566
The Pub / Re: What is the Purpose of this Forum?
« on: June 07, 2017, 06:28:42 PM »
Ugh..... I think I've finally got to just say it, in as few words as possible............

Keith, Denny, I love you guys, but you know, you ain't perfect.

Derek, Bryan, I love you guys, but you know, you ain't perfect.

Me, I love myself, but I know I ain't perfect.

The rest of ya's, you're all alright, I love you all, too.

Those of us who are still left here have had to deal with a lot of crap.  We need to put an end to the crap.  I'll do my part if you'll all do yours.  Perhaps the best thing to do is to never ever talk about crap ever again.  Let's friggin talk about beer, dammit.

*group hug*

:'(

567
The Pub / Re: What is the Purpose of this Forum?
« on: June 06, 2017, 10:46:06 PM »
I think the purpose of this forum is to let both newbie homebrewers and experienced homebrewers share ideas about how to brew the best beer possible at home. "At home" is the key phrase here. When you brew beer in your garage, or on your back deck, or in your kitchen, and it turns out great, it's a magical thing! As I type this, I'm sipping a homebrew that, literally and objectively, is really, really, good. And this forum is partly why, no doubt. Totally understand if you've outgrown this forum, but that just means that you know so much, and are brewing such great beer, that you're in a great position to spread the gospel!

This is my favorite response so far.

My own thoughts: We are all human, and we are all different.  We are not robots.  We do not all have a quest or desire to seek the Nth degree of every bit of minutia.  Some do, and that's fine.  Some care even less, and that's fine.  We need to keep this forum a useful resource for ALL types of non-robots.  If you need help, we'll help.  If you're the smartest guy on a topic, then please stick around and teach those who want to know.  We're all in this together.  But if this forum isn't fun anymore, then I can understand why people would leave.

Personally I'm here more to waste time and procrastinate than anything else!  I'm such a slacker.  I try to help where I can, and I also seek to entertain and to be entertained where appropriate.  Cuz in the end, of course, it's just friggin BEER we're talking about anyway!  We're such geeks in a lot of ways, especially those who hang out in forums.  My participation has been waning, but I can't help but continue to lurk and contribute occasionally anyway, because for the most part, it's kind of fun for me, and even a little bit educational.  If it weren't either of those, I'd leave.  But it is both, so I stay.

Cheers all.   :)

568
Yeast and Fermentation / Re: What the floc?
« on: June 06, 2017, 06:41:25 PM »
Wow, that is some crazy stuff.

FWIW, I loved the old tubes.  Glad I saved a couple dozen of them.

569
Yeast and Fermentation / Re: Lallemand Abbaye dry yeast
« on: June 05, 2017, 05:19:05 PM »
Until more rigorously tested, I maintain a theory that Belgian yeasts, as well as German weizen yeasts, NEED to be treated badly.  And it probably doesn't hurt for some of the English strains as well.  At the prompting of Jamil Z and others, Americans have grown overly kind to these wonderful, characterful yeast strains, pitching at excessively high rates that they need to do their own thing, which turns them into something bland even if they're not.

But, I might be wrong.  I don't believe I am.  But I could be.  And I digress, somewhat, maybe.

Cheers all.

570
Yeast and Fermentation / Re: Lallemand Abbaye dry yeast
« on: June 05, 2017, 04:39:48 PM »
I hope your experience is better than mine.  I wouldn't use it again.

What was your experience, in detail, please?

Did you underpitch and treat the yeast like crap on purpose like I'm gonna do?

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