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Messages - dmtaylor

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571
Yeast and Fermentation / Re: BRY97 vs. S-05
« on: January 07, 2017, 04:34:18 AM »
I used BRY-97 one time, last year for an ESB.  Lag time was 30 hours.  It turned out fine but nothing to really write home about.  It did seem to accentuate the malt flavors and leave the hops in the back seat I thought.  I also noted that it took 5-6 months of cellar aging before the beer tasted really quite good, before that it was a little hazy and just kind of muddled... can't say for sure anymore as my memory is pretty bad.  I still have two bottles left, I can taste one next week (I'm on-call for work right now, dang it).  Got 78% apparent attenuation.

US-05...... well we all know what that one does, and it's pretty good.  Attenuation is way higher at like 80-85%.

572
My wife says this about me:  don't always explain the answer, just give it.  When talking with Homebrewers I tend to think that everyone wants to "swim in the deep waters"; I tend to forget that the casual homebrewer and new guy just want to know what to do in a situation, not so much the why.....

All levels are equally important to the hobby.  The new guys bring energy and the old guys bring stability and mentoring.  I resolve to be a more intentional, but not excessive mentor in 2017.

Yeah, great points. I think a lot of us are guilty of burying new brewers under paragraphs when they're just trying to pick up a key point or two. I try to match advice to where I feel the brewer is at, but it's hard to know sometimes. Last thing I'd want to do is to make a brewer feel that 'it's just too tough' and throw in the towel. Case in point :  water chemistry.

I totally agree with all of this.  Personally I'm the kind of guy who needs enough data (however much that is) to form a reasonable one-sentence conclusion about any given topic, such that my brain and mouth can then spit out just the short answer and perhaps a short reason why it's valid.  When challenged to provide objective basis/data, I then state "it's based on my own knowledge and experience of myself and/or many", but I find that I'm often unable to cite specific objective references because they are forgotten since my memory is so bad and because I'm pretty friggin lazy.  I tend to remember far more conclusions than bases.  My mind and my files are not super organized to be able to pull up objective references all the time.  So, those people who need to know every little objective detail tend to bug me, even though my conclusions are often/usually correct and originally had good bases.  It's just so much easier to remember small tidbits than detailed bases for everything.

But anyway, we digress... I have no idea how any of this fits into the OP's question of "What are your 'unpopular' brewing opinions?"  And, *smack*, a lot of us are providing personal opinions of "I like this flavor or that flavor in beer", but to be honest I didn't think that's what the goal really was in this thread.  I could tell you again that I think I don't enjoy Purple IPA as it just tastes icky to me but my friend likes it, but a lot of people probably don't really care about any of the opinions of mine or my friends regarding Purple IPA.  Enough about tasting beer... what about the more interesting stuff about brewing process and equipment, where there's a million different ways to brew and all produce good beer?  Or maybe this doesn't matter.  Maybe this whole thread is truly intended to be one big long ramble, and this post is no different and ironically contributes less than 2 cents.  I dunno, just being a dork again.

573
My personal preference was for Lux, but I found Palmolive had a nice, piquant after-dinner flavor - heady, but with just a touch of mellow smoothness

Ha!  Got it!  ;)

574
Cat pee is ammonia, hell to the no is that anything like hops. If someone hates simcoe, they need to find a different descriptor.

There are WAY more chemicals in cat pee than ammonia, oh my god...

575
Simcoe hops are delicious and in no way taste or smell remotely like cat pee!

I agree that they're delicious, especially when used together with other hops like Amarillo. BUT, I used to agree with you, thinking that people were crazy to equate the aroma with cat pee. Then I went to a cat shelter and visited their enclosed outdoor area. Totally smelled like Simcoe.

When you have 5 cats.... you don't want that in your beer.  While I can't say I know what cat pee tastes like, I sure as F know what it smells like, in all its forms, whether fresh in the litter box, or dried up and nasty in the corner, and everything in between.  It's nasty.

576
General Homebrew Discussion / Re: A year late, but it's great
« on: January 05, 2017, 02:00:03 PM »
I have this book, and while I have not read it in detail yet, when I was browsing it at the book store I was like OH MY GOD, FINALLY someone put a great book out there.  I would say it's best for intermediate to advanced homebrewers.  But I suppose it would help if I would actually pull it out and read the thing now.

577
Beer Recipes / Re: wheat beer
« on: January 04, 2017, 01:08:42 PM »
Mash and boil for 60 minutes each.  90 minutes is overkill IMHO.

Lime or other citrus zest is best added at the end of fermentation in the form of a vodka tincture.  I have done this with great success.  Zest a fresh fruit, soak in a couple ounces of vodka for at least 6 hours or overnight, then add the flavored vodka to your batch a little at a time before packaging until it tastes to your liking.  The vodka extracts the flavors and aromas AND sanitizes all at the same time.

Cheers.

578
General Homebrew Discussion / Re: BJCP white IPA
« on: January 04, 2017, 11:28:57 AM »
Are you referring to a witbier as well?

I wouldn't dare consider myself an expert on witbiers, Mr. Guy Who Lives in Belgium.  ;)  I should clarify my statements by saying:

A) I don't trust an average judge's ability to be able to differentiate ingredients under just about any circumstances;

B) I seriously doubt that even a National or Master level judge could taste a difference in malted vs. unmalted wheat when covered up in an IPA under a buttload of hops; and

C) I think in a low hopped witbier, a good judge might be able to taste a difference in malted vs. unmalted, but am uncertain.

These opinions may not reflect those of any others or that of my place of employment.

Cheers.

579
General Homebrew Discussion / Re: BJCP white IPA
« on: January 04, 2017, 10:59:27 AM »
Stupid question: BJCP says to use wheat malt to brew a white IPA. Is that an error - as witbier is normally brewed with unmalted wheat...

It doesn't matter.  The judges can't taste the difference.

580
My unpopular opinion - *Balance is an overused, underachieved term with most new breweries and Homebrewers.

*Crisp

581
Going Pro / Re: Helpful Bachelor's Degree
« on: January 03, 2017, 06:56:22 PM »
Business.

582
Sours are only good when they are world class. And that, my good friends, is a fact, not an opinion.

Heh heh heh.  I'm right there with you, man.

583
I don't understand how someone can love brewing and beer so much and only drink 2 beers a week. I try to limit myself to 2 pints a night.

I stand behind that theory!

Maybe if I was actually any good at brewing, I would drink a lot more!   ;D

584
I once brewed 2.5 gallons thinking I could brew more often. The brew day was just as long and what a disappointment when I looked into that 1/2 full bucket at the end of the day...5 gallons is just right for me...

Smaller batches do actually save up to about an hour on average -- less time to get to a boil, less time to runoff, no need to make yeast starters in a lot of cases, yadda yadda.  But I'll agree, there are definitely some tradeoffs to consider with small batches.  For me personally, I might have less beer at the end of the day, but overall my beer is fresher as it isn't sitting on the shelf for (as many) YEARS before I drink it.  Unlike most folks, I am not a heavy drinker at all, I drink maybe 2 beers per week on average, and contrary to popular belief, I really don't have many friends to give it away to either (doh!).   ;D

So why do I obsess over homebrewing if I'm such a putz, anyway?  I'm really in love with the whole process, and the creativity of it.  It's really a creative outlet.  Plus it satisfies my love for mathematics.... in fact I almost majored in Math in college but my family told me to "be an engineer instead, they make more money and can find a job ANYWHERE".  Good advice, I wouldn't change a thing.  But I do love doing math more than just about anything.  I'm sick, I know.  I can teach you how to do square roots by hand the pseudo-long-division method sometime if you're curious -- ha!

585
Beer Recipes / Re: Helles Lager
« on: January 03, 2017, 04:51:09 AM »
For hops, I would stick with just one bittering addition.  You do get spicy flavor from the bittering addition alone, believe it or not.

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