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Messages - dmtaylor

Pages: 1 ... 39 40 [41] 42 43 ... 181
601
All Grain Brewing / Re: kolsch grain bill
« on: August 17, 2016, 12:57:01 PM »
I would happily consume any and all of the above recipes.

602
General Homebrew Discussion / Re: Question on storing beer
« on: August 17, 2016, 10:43:04 AM »
I don't think it matters all that much unless you have poor sanitization practices or known contamination issues, and as long as you always keep the temperature below 70 F as you plan to do anyway.  Temperature swings happen all the time in a distributor setting.  You wouldn't want to store the beer above that point for a significant amount of time as it will stale faster.  But if your average temp will be much lower than 70 F, you're still prolonging the life of your beer.  The alternative of course is to just drink it all within like 6 months of brewing, then you really don't need to worry.

603
Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: August 17, 2016, 10:27:56 AM »
I am BJCP and brutal about my own stuff.

Oh boy, I hear ya, man.  I beat myself up pretty bad about approximately 50% of the beers I make, "dang it, I should have done this or that, what was I thinking".  Then the other 50% of the time I'm elated just because it turned out halfway decent.  :)

604
Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: August 17, 2016, 09:37:12 AM »
What about a lager...say, a 6 gal. batch of German pils with one packette of W34/70?  Would you (should I):
- sprinkle on top?
- rehydrate and cool to 50*-54*?
- make a SNS starter and cool to 50*-54*?

For that I might actually rehydrate or at least activate the yeast to make sure it's lively.  But if it were only 3 or 4 gallons, I'd probably just sprinkle on top and call it good.

605
All Grain Brewing / Re: Beer recipe that ferments at room temp
« on: August 17, 2016, 05:31:23 AM »
Look for a Saison recipe.  Let the yeast work all the way up into the 80's
I saw a few of thoes.. Might just try one. Whats the taste like compared to store bought beer?

It's fantastic.  I recommend the dry yeast called Belle Saison.  It takes at least 3 weeks to ferment but it's wonderful.

606
Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: August 16, 2016, 01:12:41 PM »
Weren't you aware of that already?  And I assume he didn't specify age of liquid yeast and was assuming 100% viability for it?

No, I wasn't aware.  Jamil also didn't state his assumptions, so we can only assume what he assumed.  In context I think it was pretty clear what he was saying -- there's generally a lot more viable yeast in a dry pack.  Not to mention, the dry packs remain mostly viable for YEARS in the fridge instead of just 8-10 months.

607
Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: August 16, 2016, 01:06:37 PM »
Awesome -- thanks Priceless.

I think I'll be pitching less dry yeast from here on out.  Rehydration....... bah!  I guess I could, if I really wanted to save some money.  However it's already not so easy estimating the difference between 1/12 to 1/6 of a packet of yeast for my little 1.7-gallon batches anyway!   ;D

608
Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: August 16, 2016, 08:54:51 AM »
Validation!  I heard Jamil say on the following podcast at about the 59-minute mark that the standard 11-gram dry yeast packets contain about 225% as much yeast as a standard vial of liquid yeast.  Whammo!  I mean, he would know, right?  He wrote the book on Yeast?!

http://www.thebrewingnetwork.com/membersarchive/bws_2016_07_05_diacetyldryyeastQs.mp3

609
If you see this on every batch, it might be a combination of crush inconsistency, and a dead space issue.  You're batch sparging?  After both the first and the second runnings, you need to tilt your cooler to get every last drop possible out of it.  If you don't, you're leaving a lot of sugar in the mash tun.

610
Extract/Partial Mash Brewing / Re: Vanilla extract
« on: August 16, 2016, 04:54:33 AM »
What is your source for these?

My parents used to bring me a bottle of hooch style vanilla every time they went on their Carribbean/Mexico cruise.  Those extracts were always very good.  No name brand on them.  Then of course I ran out of those.  Currently I have two extracts in my cabinet:

One is Rodelle, which my wife says is supposed to be the best, she did research on it.  But I smell it and it's like Robitussin, and I eat the cookie dough with it and it's like... Robitussin.  She says "oh, the taste fades after baking" and she's right.  But there's no way I would use that sh*t in my beer.

The second extract I have is Molina Mexican vanilla extract which is available in the red white and green bottle from just about any grocery store anywhere.  And it smells and tastes like heaven.  That's the one I would use if I couldn't get the good stuff from some random Carribbean person.

Yes I'm serious.

611
Did you use a bunch of oats or something?  It could possibly hurt efficiency if you had a stuck runoff and couldn't collect all the sweet wort, although in cases like that you can try raking the surface of the mash or add rice hulls to help runoff.

612
I really don't think it's the mash tun's fault, not much anyway.  You most likely need to mill your grains finer.

613
Ingredients / Re: Hop Hash for bittering?
« on: August 15, 2016, 03:28:04 PM »
Same thing I was thinking.  ;D   I learned a hard enough lesson sampling a tiny amount of Hop Shot once. I repeat, once. A few hours of my life I can't get back.

I've done that as well.  It's an experience to remember.  Just licking a microgram of that stuff is enough to teach you a lesson.  :)

614
Ingredients / Re: Hop Hash for bittering?
« on: August 15, 2016, 03:12:14 PM »
Ya know, every few years we get the "hops are a cousin of (wink wink).  What happens if you smoke hops?"  The answer is you choke and gag.  Cousin is not the same....

Sounds to me like he knows the answer cuz he's actually tried it!?!  If so, I'm really sorry, man, that must have been a terrible experience that I would not dare try myself.  That said, I have actually eaten a hop before.  It was..... very very bitter.  Definitely not good eats.  The young shoots, however, are delicious.  :)

615
Ingredients / Re: Hop Hash for bittering?
« on: August 15, 2016, 12:37:17 PM »
Thanks for the info.  This is actually kind of cool.  I would be willing to try it.  When I dry my hops I always collected the "dust" and added to my hops before vacuum sealing.  I guess this "dust" is the "hash".  I learned something today.  Yay.

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