Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - dmtaylor

Pages: 1 ... 37 38 [39] 40 41 ... 207
I use Untappd for the entertainment value.  Subconsciously I probably also figure that *somebody* needs to provide meaningful data.  BeerAdvocate and even RateBeer, I don't provide content but occasionally I do use them for information.  As with anything, some sources are better than others.

I've never been to Alabama, but if I do ever make it out there, you can bet I'll certainly seek out your place Keith.

Not angry, just being dorky.   ;D

Minnesota is absolutly wrong.  I have never even heard of the damn brewery they "chose". 

Another one where they have like only 50 ratings total and have been closed for like 4 years.  ::)

Interesting.  The best brewery in Wisconsin no longer exists, hasn't for 2 years.  Stupid $h*t.

Personally I haven't used WLP001 or 1056 in many many years so I can't speak to that.  In fact I'm on a quest to find the best 21st century dry yeast for every beer style under the sun.

When the peach is present, it's unmistakeable.  It's happened to me only when I've fermented below 55 F.

Ingredients / Re: Calypso and Citra for a Pale Ale
« on: March 09, 2017, 04:16:55 AM »
For whatever it's worth, I just tasted my Calypso/Citra IPA this evening.  I was concerned that there would be way too much pear flavor from the Calypso.  Not the case at all.  The Citra overpowers as I'd originally feared once upon a time.  So with dry hopping, I used up the 0.875 oz Calypso that I had in the fridge leftover from the whirlpool, and only used 0.125 oz Citra.  This is only a 2-gallon batch, mind you.  I figure this will be a good way to balance the pear from Calypso with the tropical catty craziness of the Citra.  So we'll see how that works out.  I also noticed a super hot spiciness, like hot chili peppers, which I can only guess is either from my homegrown Cascades or from the Calypso?  Wonder if you guys ever encountered this with Calypso.  There was a lot in whirlpool so it could have gone crazy in the primary.  Hmm.

Other Fermentables / Re: "Naturally Sweet" Cider
« on: March 09, 2017, 04:10:16 AM »
I've been meaning to try Windsor ale yeast, which has just horrible attenuation in beer.  But I have not yet used it in cider, so I can only guess how well it works in cider.

There are other ways to get a naturally sweet cider.  It involves extreme patience or laziness.  Here's how I do it:

Ferment low and slow, like at 50-55 F for 2 months.  Rack the cider about every 7 days for the first month.  Do this to remove most of the yeast and prevent things from getting out of hand.  When gravity hits about 1.015-1.020, then add gelatin to knock out 95% of the yeast, wait 24 hours, and rack again.  Typically this will occur after about the first 10-14 days.  From this point, keep the cider even colder, as close to 32 F as you can, although temperatures in the 40s or 50s are fine too.  Then just leave it alone for at least another month or two.  If you are successful in removing most of the yeast, you should end up with a cider that is naturally around 1.010 gravity, with just barely enough yeast left in it to safely backsweeten and carbonate if you desire but of course this is optional.  Keep the cider cold so fermentation doesn't take off again.

And that's about it.  It's worked for me several times over the years.  This year, I got a little too lazy and gravity fell to around 0.994 or something like that.  In this case I'll eventually backsweeten and bottle and hope for the best.

If you are in any hurry and just can't wait for months and months, then the above technique will not work at all and you could likely end up with bottle bombs.  On the other hand, if you just keg it then that is an advantage over bottling and you don't need to worry about explosions.  I do not have any kegging equipment, plus I'm very lazy I mean patient, so it's all good.

For what it's worth, Cote des Blancs is the best cider yeast.  US-05 is my second favorite.  Many other yeasts kind of suck.  But I would try Windsor sometime for the heck of it to see what it does.


The Pub / Re: How did you pick your forum name?
« on: March 06, 2017, 08:05:50 PM »
When I was in college I had a co-worker who called me "cheese and teeth". Cheese, because of my last name Kolbe (pronounced like colby cheese) and my big, toothy smile. Then, when I got an Internet account in the early 90's I had to come up with a username that was no more than 8 characters long. Thus , was born chezteth

Sent from my Nexus 6 using Tapatalk

...And my world just keeps getting smaller and smaller!  ;)

The Pub / Re: How did you pick your forum name?
« on: March 06, 2017, 08:03:50 PM »
I live in Boulder Junction, as easy as that. It also messes with people who think I live in another town in CO.

'Sconsin?  My family is in Conover.  I spent my teen years there at Northland Pines.

Yep, grew up in Conover. Went to school there also. Now I can almost hear the school bells from the brewery.

Whoa!  I've been meaning to stop at Tribute, haven't yet!  One of these years!  Now I *really* have a reason to come visit!  :)

The Pub / Re: How did you pick your forum name?
« on: March 05, 2017, 07:52:02 PM »
I live in Boulder Junction, as easy as that. It also messes with people who think I live in another town in CO.

'Sconsin?  My family is in Conover.  I spent my teen years there at Northland Pines.

The Pub / Re: How did you pick your forum name?
« on: March 05, 2017, 01:36:25 PM »
The first email address I ever had in 1993 started with my first and middle initials.  I've been using this as a username everywhere ever since.  Plus, can you imagine how many Dave Taylors there are on this planet?!  The middle initial helps a little bit, but there are also way too many David M. Taylors.  Oh well.  I'm the one who's addicted to homebrewing forums.  :)

I've done 55 F.  It gets more peachy.

Yeast and Fermentation / Re: Fullers - WLP 002
« on: March 03, 2017, 05:17:26 AM »
Felt the need to resurrect this puppy.... I just figured this out.... If you get Zymurgy magazine, take a look at issue March/April 2017. Right there on page 18, Fuller's themselves are endorsing Danstar/Lallemand London ESB yeast. So if you're looking for WLP002/1968, then look no further than the new London ESB yeast from Lallemand.


IDK dave, they perform completely differently. Something is up with the dry yeast, it doesn't seem to be able to attenuate as much. I know enough organic chemistry to know that whatever I would say would be technically incorrect, but I suspect that there's some part of the typical carbohydrate metabolism that London ESB dry just can't ferment, maybe maltotriose?

You are the second person to tell me this now.  Hmm.  Yeah, the drying process must screw it up somehow.  Could compensate perhaps by mashing extra long, like an overnight mash?

Refractometer is not at all accurate in presence of alcohol.  It tends to read way higher than it really is.  Use a hydrometer.

Added fruit will take at least another month to ferment out.  Patience.

No need to add more yeast.

Pages: 1 ... 37 38 [39] 40 41 ... 207