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Messages - dmtaylor

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571
General Homebrew Discussion / Re: Lager fermentation
« on: March 19, 2014, 04:57:37 AM »
I see torches and pitchforks.... screw Wyeast! I think they are totally different!

It's not like that.  I'd just prefer to substantiate with a scientific document is all.  If Wyeast is correct, then this information would likely be freely and independently available elsewhere on the internet someplace -- no?  I would love to know the truth, that's all I want to know.  If it really is all the same species, this does make sense to me, even if it goes against everything that everyone's been taught.  The differences are slight to where I can agree that they might truly be the same species.  Without substantiation, I just don't know it in my own mind to be fact yet.  No torches or pitchforks required.

572
General Homebrew Discussion / Re: Lager fermentation
« on: March 18, 2014, 07:34:15 PM »
Okay... so... Wyeast is the only friggin webpage on the planet that says lager yeast and ale yeast are the same species.  I Googled and Googled and couldn't find one single news article or Wiki-anything telling me that the two species had been combined.  Go ahead and look, and let me know if you can find an independent source of the information that has two of its own legs to stand on.  Ready, set, go!

573
General Homebrew Discussion / Re: spring/summer beer styles
« on: March 18, 2014, 09:29:40 AM »
Let's consider all of the non-obvious options as well.  How about an English ordinary bitter?  Something light and a little malty with great flavor that is also a very easy quaffer in the summer.  Or an Irish red ale?  I know St. Patty's day has already come and gone, but who the heck cares!  It's not a seasonal beer -- you can drink it all summer.  Or for something a little darker, what about a dry stout or oatmeal stout?  Guinness is one example of a "dark beer" that is also quite light in alcohol, and thus very tasty to drink in summer.  These are the kinds of things to consider for the season.  Don't necessarily go for the obvious choices -- brew something that you think YOU will like.  And it might even be regardless of the season.  You want to make a Christmas beer to drink in June?  Go for it!  Or think outside of the box.  What about a black witbier?  I've had a couple of examples that were very tasty and can be drunk year-round.  Sky's the limit.  :)

574
But it's not a whole lot different from decoction, which also needs to be stirred, and which many brewers believe produces a higher quality beer.  (I am not convinced that decoction is any better, but just putting it out there.)

575
General Homebrew Discussion / Re: Lager fermentation
« on: March 18, 2014, 06:26:45 AM »
Well, this is a quote from Wyeast's website technical section, yeast fundamentals page

" Ale and lager yeasts are currently both classified as Saccharomyces cerevisiae"

I don't believe it.  If true, that would be revolutionary information.  Millions of people have been taught that lager yeast is a different species from ale yeast.  Related, but different species.  Kind of like the difference between chimpanzees and bonobos (notice I did not say humans).

Lager yeasts are capable of eating a couple more kinds of sugars than ale yeasts, and remain more active at colder temperatures than ale yeasts.  There's probably 50 different types of sugar, and lager yeast can ferment a few more than ale yeast.  That's my understanding of the primary differences between species.

576
General Homebrew Discussion / Re: Lager fermentation
« on: March 18, 2014, 04:29:50 AM »
The terms "top fermenting" and "bottom fermenting" are bogus.  All yeast ferments throughout the beer -- top, bottom, middle, everywhere.  Lager fermentations take longer to finish fermenting, after the krausen has fallen back in, so this might be the origin of the terms.  However in the first week or so of fermentation, lagers and ales look basically identical.

577
Ingredients / Re: Coconut ideas
« on: March 17, 2014, 02:00:34 PM »
You can make a great coconut beer just using commercial coconut extract.  Just keep it less than you think you need.  I would add just 1/2 teaspoon at a time until you can barely detect it.  And perhaps 1/2 teaspoon is enough for 5 gallons -- I wouldn't doubt it.  A buddy of mine makes a coconut porter and he uses too much for my own tastes.  I would use very very little if I made a coconut beer.  But... whatever you prefer, I guess.

578
Extract/Partial Mash Brewing / Re: Specialty Grains % in IPA's
« on: March 17, 2014, 01:56:49 PM »
+1 to doing whatever the heck you think seems right.  Don't ever take any one person's word for anything, including mine.  :)

Or mine!

ESPECIALLY Denny's!  ;) ;) ;)

579
Extract/Partial Mash Brewing / Re: Specialty Grains % in IPA's
« on: March 17, 2014, 12:05:41 PM »
+1 to doing whatever the heck you think seems right.  Don't ever take any one person's word for anything, including mine.  :)

580
From a practical standpoint I believe it takes less energy to raise just the water volume to 170 than raise the water and grain together to 150. I could be wrong on that one.

That is a good question.  I'm really not sure which is more efficient.  Nor do I really care, to be honest.  However somebody out there might have a need to find out.  And then determine if it has any adverse effects on final beer flavor to go the other route if it is more efficient.  Not sure.  Just fun stuff to think about for the rest of us.

581
All Grain Brewing / Re: 100% Vienna
« on: March 16, 2014, 01:26:57 PM »
Actually I do not enjoy American Stouts for what I believe to be the same reason as you cited -- hops and dark roasted malts do not get along all that well, at least not according to my own palate.  Of course, there are thousands of others who would disagree.

582
All Grain Brewing / Re: 100% Vienna
« on: March 16, 2014, 01:16:12 PM »
Ouch!  I'm sorry, my sense of humor is occasionally flawed.  *sulks in the corner*

583
All Grain Brewing / Re: 100% Vienna
« on: March 16, 2014, 08:28:44 AM »
And that's the reason I use Sinamar to darken beers.  With grain you have to make a guess as to how much to put in the mash.  If you guess wrong, you're stuck.  With Sinamar, I can just add a bit at a time until I hit the color I want.  And since it's made from the same grain you'd put in the mash, the only difference is ease of use.

Wait... so the guy who refuses to drink Black IPAs also promotes the use of black food coloring!?  I find this humorous.  But I suppose it's the fad or the misnomer that bothers you more than the "style" itself.

I hope you realize that I am only poking fun at my favorite homebrewer.  All in good humor.  You do have a good point that Sinamar is very easy to use.  And, for those who care, it's even Reinheitsgebot compliant!  Personally I refuse to use the stuff, as I'd rather keep my color adjustments more tangible.  I use real black malt or roasted barley, and good reliable homebrewing software that usually predicts color very accurately.  It's been way off a couple of times, but not very often.  (FWIW, I use StrangeBrew.  The usual disclaimer: I do NOT work for Drew Avis.)

584
Zymurgy / Re: Craft Brewing / Homebrew Software article suggestion
« on: March 16, 2014, 08:18:35 AM »
It's been done but always good to see an updated take on it.

585
Ingredients / Re: Bog Myrtle
« on: March 16, 2014, 08:17:15 AM »
Just $5/ounce here (plus shipping, of course: http://wildweeds.com/herbs/index.html#S

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