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Messages - dmtaylor

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61
Other Fermentables / Re: Club Cider Presing Today,
« on: October 28, 2017, 07:36:34 AM »
Sweet.  Literally.

I have a lot of apples this year but unable to juice them as my juicer died (kitchen appliance burned up after just 2 quarts).  I don't have a fancy press.  Guess I'll just make sauce.

62
Ingredients / Re: What makes a good bittering hop?
« on: October 26, 2017, 07:26:02 PM »
The greatest bittering hop of all time is Cluster.  Hands down.

What's so great about it?  Because it grows everywhere for free?  I don't understand.

No, it gives a great flavor when only used as a bittering addition, that can only best describe as the flavor of beer as I knew from growing up.  A slight elderberry fruity taste. Great in all types of beers, lagers, porters, mild/brown ales, RIS, you name it.  Maybe the only place it might not be welcome are American IPA hop bombs, but I have used Cluster to bitter them, and had no adverse effects.

I just used Cluster in my latest American lager, which I've only had 2 bottles of so far.  I'll look for the elderberry but I have to say, so far the beer does not seem terribly fruity to me.  Good solid firm bitterness for a lager, but berry... I dunno.

63
Ingredients / Re: What makes a good bittering hop?
« on: October 25, 2017, 09:49:17 AM »
Probably not.

A little different story but in ye olde Englande, every hop was some subtype of Goldings for a while regardless of its true origin.  Goldings can refer to actually like a dozen different individuals.  I suppose Americans probably do the same with Cluster even if it ain't true.

64
Ingredients / Re: What makes a good bittering hop?
« on: October 25, 2017, 02:57:38 AM »
The greatest bittering hop of all time is Cluster.  Hands down.

What's so great about it?  Because it grows everywhere for free?  I don't understand.

65
The other time I had problematic measurements was when my pH meter was broken. Calibration went ok, measurements were off...

Good point... probes do degrade, break, or could even come defective from the factory.  Who knows.  The fact that the paper test gave the expected result while the meter did not has to make you wonder.

66
Weird... Did the cal solutions come in liquid form, or did you have to mix a powder with water?

67
Potential problems:

Calibrated my new Milwaukee ph56 meter 6 hr prior.

Tested probe on 4.01ph calibrating solution and it is accurate.

You should not calibrate 6 hr prior, but how about 6 seconds prior.

Also in order to calibrate properly, you really should use an additional solution of 6.86 pH (or whatever it is), so that the 5.somethings are in between the two.  What is accurate down at 4.01 might not be accurate anymore at 5.7.  Using not just one but two calibration solutions, you can kind of figure out how to interpret or interpolate the readings in the 5's in between.

68
General Homebrew Discussion / Re: It's Official
« on: October 19, 2017, 04:20:00 PM »
We're just so off-topic that... wait.... what was the topic again?!  Who cares?!  Oh.  Alrighty then!

69
Ingredients / Re: What makes a good bittering hop?
« on: October 19, 2017, 04:17:45 PM »
Some have shown the high cohomulone thing to be BS.

I hadn't heard that.  I suppose it's possible.

But perhaps we've all grown immune to it, too.  Anyone have an IPA lately?  Did your whole mouth go numb from one sip?  Didn't think so.  But it happens with the uninitiated, who probably are able to perceive bitterness a hell of a lot more sensitively than any beer nerds involved with cohumulone taste tests.

70
Ingredients / Re: What makes a good bittering hop?
« on: October 19, 2017, 03:29:39 PM »
All hops will give bitterness if boiled for a long time like an hour or even just 15-30 minutes.

The bitterness comes from isomerization of so-called alpha and beta acids in the lupulin of the hops.  Isomerization occurs in the boil.  Isomerized beta acids provide a minor amount of bitterness, so the alpha is usually the only one considered by brewers, and reported on hop packages as a percentage (5%, 10%, etc.).  Often times a hop with high (>8%) alpha acid will be favored as a bittering hop just because you can use less of them to get the same level of bitterness as one that is say 3-5% alpha.

However this is even more complex because there are different types of alpha acids!  There's humulone, cohumulone, and some others.

The one of these that matters most to brewers is cohumulone, sometimes abbreviated Co-H.  Hops having a large degree of cohumulone will tend to have a much more robust and harsh bitterness than hops that have lower cohumulone.  For these reason, often times you will see people trying to find "low cohumulone" hops to avoid this harshness.  On the opposite side, for some IPAs, people will actually use high cohumulone hops on purpose to give their beer a sharper hop bite.

How do you know how much cohumulone is in your hops?  You have to research.  There are a few resources online.  Here's a couple decent ones (I'm sure there are better ones out there someplace too):

http://www.lugwrenchbrewing.com/2011/11/cohumulone-rages-by-hop-variety-hop.html

https://ychhops.com/varieties

Hope this helps.

71
General Homebrew Discussion / Re: It's Official
« on: October 19, 2017, 10:38:20 AM »
Stella is so good because it's lodo!!!

Are you sure?  I don't know if I get "it".  If they do indeed get "it", then they must have been able to properly interpret the secrets from old texts by a couple of dead guys, which so few have had the fortune and access and intellect to do, because "it" eludes everyone who is not cognizant of and fails to properly implement the LOB method.

I think we'd better lock this thread now before "it" happens again.  Mods?  Hi.  Please lock this thing.  While slightly fun, this thread has gone far beyond its course.  I'd appreciate it, and so would probably at least 30.8% of other folks.

72
General Homebrew Discussion / Re: It's Official
« on: October 19, 2017, 09:49:18 AM »
No Belgian will ever say:

"Stella Artois is the great Belgian, great BELGIAN beer."

Using your identity as a Belgian to qualify your taste in chocolate is about as useful as my being an ape qualifying me as a conneisseur of bananas.

For the record, the best bananas are Cavendish with a lot of leopard spots.  Any humanoid who claims to enjoy any other banana is a fool.

Anyway, don't take my word for it.  Amongst Asians, Italians, and Native Americans living in the United States in 1983, at least one each were compensated to endorse Hershey's as the great American chocolate bar.  That much is absolute fact.

Hershey's great!  Don't take my word for it.  Take it from paid baseball kid who is now 34 years older and might be dead.  I have his support.

https://www.youtube.com/watch?v=Pa8D9dLiRQ0

I love Stella, too.  It's very good.

Orval kind of sucks.  It's so inconsistent, too, except that it consistently kind of sucks.

73
General Homebrew Discussion / Re: It's Official
« on: October 18, 2017, 06:40:04 AM »
You are a lost cause.

And so is your country.

Heh... I tend to agree with that!  Not to fear, I'm sure the thumb poking, screen loving millennials will fix this place in a couple more years..... bwa ha ha ha ha ha!!!!!!!!!

Sorry, I just cannot contain my love for this universe that we've been born into and have made so much better by being part of it.   ;D

74
General Homebrew Discussion / Re: It's Official
« on: October 18, 2017, 04:50:45 AM »
Hershey's is the great American, great AMERICAN chocolate bar.

'Murica.

75
It's probably contamination.  Things happen.

If it tastes good, drink it.

It probably tastes fine.  Don't dump it without tasting it first.  It will definitely not kill you.

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