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Messages - dmtaylor

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61
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.

62
Ingredients / Re: Brewing Additions/ Adjuncts
« on: March 02, 2017, 08:12:45 AM »
Keep in mind, the sugars are fermentable.  Need to be added before fermentation is complete, and of course in a milk stout, need to use lactose to bring up the sweetness since that is unfermentable.

63
Yeast and Fermentation / Re: Fullers - WLP 002
« on: March 02, 2017, 06:07:17 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.

Cheers.

64
Ingredients / Re: Brewing Additions/ Adjuncts
« on: March 02, 2017, 06:01:37 AM »
Didn't someone on here put Autocrat coffee syrup in a beer?

I haven't, but that sounds tasty to me... I'm sure you'd need to use at least a whole jug or two of it, plus it has a lot of sugar so you'd need to account for that in your recipe.

65
Yeast and Fermentation / Re: How to recover yeast out of a bucket
« on: February 28, 2017, 01:04:24 PM »
How long do you keep a jar of yeast before you decide to throw it away? I've brewed with a repitch of 1056 that's been over six months and haven't noticed a problem. 

My personal rule of thumb, based on my own anecdotal experience, is that refrigerated yeast will keep for roughly 9 months.  After that it gets tossed, at least out of my own refrigerator.  YMMV.

66
Yeast and Fermentation / Re: How to recover yeast out of a bucket
« on: February 28, 2017, 11:03:38 AM »
Sanitize a jar and stick it right in the yeast sludge and scoop it right out.  Seal the jar, then rinse off the outside of it, dry it, and label it.  Or most often, I do the same with an old White Labs tube.  Works great.

67
All Grain Brewing / Re: racking to secondary
« on: February 28, 2017, 04:37:27 AM »
I don't rack to secondary much anymore.  I just bottled a schwarzbier that was in primary for 8 weeks.  Clear as a bell and tasted great too.

68
Ingredients / Re: different forms of wheat
« on: February 28, 2017, 04:33:11 AM »
I actually did this when I really started getting into all-grain recipes - I compared red vs. white wheat malt & flaked wheat vs. torrified wheat.  By all means trust your own nose/palate, but here are the notes I took during my side-to-side comparisons:

Red Wheat Malt (Briess):  Wonderful flavor w/candy-like sweetness and very smooth mouthfeel; subtle wheat/malt aromas

White Wheat Malt (American):  Candy-like sweetness w/light honey flavors; very chalky mouthfeel; faint honey & caramel aromas

Flaked Wheat:  Thick, creamy mouthfeel w/subtle sweetness; faint "wheaties" aromas; zero fluid release - begging for a stuck sparge

Torrified Wheat:  Thick, creamy mouthfeel w/subtle sweetness; faint "wheaties" aromas; good fluid release

So flaked vs torrified wheat flavors and aromas were no different (to me), but I always use torrified just to avoid the possibility of a stuck sparge, and to receive more runnings.

I also tend to use Red Wheat Malt instead of the White, simply because I didn't like the chalky mouthfeel of White Wheat Malt (but it definitely has more of a honey character to it).

Fantastic assessment.  Thank you!  I will take a closer look at torrified, sounds like a winner.

69
Extract/Partial Mash Brewing / Re: My beer taste watery HELP!!
« on: February 27, 2017, 04:48:36 PM »
Shoot for 1.060 instead of 1.040.  That might do the trick.

Also, steep or mini-mash in the 150s F for just 30-40 minutes instead of 60 minutes.  This will leave more unfermentable dextrins in the wort compared to a full hour mash.  If you were steeping in the 140s for a full hour, the enzymes from the pilsner malt will be doing cartwheels and jumping jacks in your wort.

70
Yeast and Fermentation / Re: Belle Saison in a Witbier?
« on: February 27, 2017, 06:26:54 AM »
Some people say you can use any yeast for a witbier because the flavor profile is more about the coriander and orange peel.  Blue Moon, for instance, uses WLP001 and possibly clouds the beer with starch instead of yeast.  Not authentic, but pleasing to the eye.

Personally my go-to yeast is WLP400.  It gives an pear-apple flavor that adds complexity, such that you can use less coriander and orange and let the yeast show off a bit.  I am not aware of a dry yeast substitute although Mangrove Jack might have one these days, I'm not familiar with their yeasts yet.  Danstar/Lallemand and Fermentis don't really have one that I know of.

EDIT: Intended to say "Mangrove Jack", not "MG" -- faulty abbreviation previously.

71
Ingredients / Re: Calypso and Citra for a Pale Ale
« on: February 25, 2017, 11:02:50 PM »
Today I brewed my Calypso/Citra IPA.  I used homegrown Cascade for the bittering and they ended up in line with what I wanted.  I reserved the Calypso and Citra for the whirlpool in a ratio of 3:1.  I am amazed at the pear character from the Calypso.  In 3:1 it even overpowers the strong grapefruit and dare-I-say cattiness of the Citra.  Now I am thinking about a 2:1 ratio might have been most appropriate.  For dry hopping next week I'll do either 2:1 or even 1:1 to help balance this out.  Looking forward to it.  The wort itself right now tastes like pear candy, so good.  Would make some really good hop candy actually.

72
Yeast and Fermentation / Re: Formula for expected FG when OG is known?
« on: February 25, 2017, 03:47:21 PM »
I like experimenting with my own brew recipes.  I can measure OG with a hydrometer and FG after fermentation is complete, but is there a formula that I can use to calculate an expected FG before I brew the recipe? 

What I normally have done is to find a similar published recipe with a similar OG and guess my FG might approximate that.

P.S. I do  my own calculations in excel.

Thanks in advance for your advice.

An average yeast under average conditions will give you approximately 75% apparent attenuation.  Do you agree?  Then do this:

FG=(OG-1)/4+1

In Excel, this looks kind of like:

        A
1     OG
2   1.060
3
4     FG
5   =(A2-1)/4+1

Hit enter in A5 and it should spit out the expected result: 1.015.

You can toy around with percentages and decimals instead of dividing by 4, but this will give you a swaggy ballpark result.

Others are of course correct when they say there are many variables, the primary one being yeast strain, followed by grist, mash time, mash temperature.  I keep close track of average attenuation for every yeast strain because I know it makes the biggest difference of all.

73
Ingredients / Re: Warrior hops
« on: February 24, 2017, 09:42:28 AM »
I've used it for bittering, flavor and aroma, all the way through.  It has a certain orange and pine character that I find pleasant.  It's good in American ales and IPAs.  Probably great in Belgians as well.  I might not use it at the end for any English or German styles, but would probably be okay for bittering those.

74
The Pub / Re: Beer Criticism
« on: February 22, 2017, 09:05:50 AM »
Image is not available here at work, but I can imagine.

I think I'm getting a little better at making snap determinations based on the immediate conditions as to whether I can get away with saying what I really think: "It is a bit oxidized, but other than that and some extract twang and complete lack of hop profile, sure, this is a very drinkable pale ale" or whether to just crack a half-smile and downright lie: "Not bad", and then immediately turn around and find something else to get that horrible taste out of my mouth as quickly as possible.  If pressed for suggestions on how to improve, I'll tell them, and most people know this.  If not, I figure they're perfectly happy that it's wet and contains alcohol, so it's best to just avoid them as well as I can.

The flip side is that when I go out of my way to tell someone that I really love their beer and want to know how they made it, I believe they are often flattered at my obvious sincerity.

Fortunately and honestly, these days, most of the guys in my club generally brew much better beer than I do.  This is especially true in recent years.  Ten years ago... not so much!

75
Ingredients / Re: Brewing Additions/ Adjuncts
« on: February 21, 2017, 11:30:06 AM »
I've heard that the "biotransformation" of hops that is all the rave right now might also be applicable to coriander and some other spices.

In theory, I think biotransformation is possible.  In practice, I think it's a bunch of hype that doesn't actually do much of what they say.  But maybe that's just me, always the skeptic until someone hands me a blind triangle experiment, which never ever happens.

Dave, I can assure you biotransformation is real and to me, undesirable.

If anything, your conclusion of "undesirable" has been my tentative conclusion as well.  I've been turned off by many of the new and supposedly exciting Bretts and sours and American wilds.  I think the Belgians of old know more what the heck they're doing.  But, opinions (from me, anyway) don't mean a whole helluva lot either.

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