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Messages - dmtaylor

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601
All Grain Brewing / Re: Belgian Saison fermentation temp and recipe
« on: March 31, 2016, 11:42:48 AM »
Drew recommends starting saison at 63.  After a week (?) or so he ramps up. 

Coincidentally (independently determined, not because of Drew) this is what I do as well.  Start in mid 60s, then ramp up to about 74 F in the second week.  There's no need to heat above the low to mid 70s, that's excessive and unnecessary, and theoretically could even lead to fusels, yes, even in a saison.

602
Ingredients / Re: suitable sub for wild hops
« on: March 31, 2016, 08:24:24 AM »
Cluster is probably the best choice.  Also IMHO could add a touch of Chinook or Northern Brewer, just to simulate "wild" flavor, but go easy on those.  Use at least 75% Cluster with small amounts of the others IMHO.

603
Other Fermentables / Re: Session Cyser
« on: March 31, 2016, 07:38:44 AM »
PrettyBeard, did you ever make a cyser?  How did yours turn out?  I'm enjoying mine very much.  It turned out exactly the way I wanted.  Don't know if I mentioned it, but after adding gelatin and waiting ~36 hours, it turned crystal clear.  Beautiful.

604
General Homebrew Discussion / Re: Jalapeño Blonde!
« on: March 31, 2016, 07:14:24 AM »
Kickbutt.

I find peppers do contribute different flavors and aromas depending on whether they're boiled or soaked in vodka.  So just to cover the bases, I do a combination of both in every batch.  It works very well.

605
General Homebrew Discussion / Re: Master is too weak of a word
« on: March 30, 2016, 07:38:08 PM »
Guess I will learn Rager. Interesting but my scratch method is closer to tinseth than rager

*cough cough*

606
General Homebrew Discussion / Re: Master is too weak of a word
« on: March 30, 2016, 07:33:18 PM »
The following is an estimation method that very closely emulates the results you would get from Tinseth.  I like to call this “the Taylor formula”.  Yes, I invented it.  Give it a try and see how close you get to Tinseth.  These rules are designed for pellet hops used in 5 gallons final boil volume, 60-minute boil, @ approximately 1.060 OG.  All you really need to remember is numbers containing a bunch of 6's.

3.6 * oz * AA% = IBUs from bittering hops added @ about 60 minutes left in the boil
1.6 * oz * AA% = IBUs from flavor additions @ 10-15 minutes
0.6 * oz * AA% = IBUs from aroma @ 5 minutes

Add all these together, and then add another +1.5 to the final total to get the final grand total IBUs.

For different batch volumes (V) other than 5 gallons, you need to multiply the result by 5/V.  If you use whole hop cones, then multiply your final result by 0.9 (a.k.a., 90%).

Should be accurate within like 3-4 IBUs, close enough, for reasonable gravities.  For high gravity the results are a bit lower, and vice-versa.

607
General Homebrew Discussion / Re: Master is too weak of a word
« on: March 29, 2016, 07:04:32 AM »
The Masters don't all necessarily know any of the 2015 crap.  The ones who became Master level back like 15 years ago only had to learn like 50 styles.  No big whoop compared to the plethora of 2015.  There's no requirement to re-certify every X years, not that I'm aware of... at least not yet.  Might come later.

608
Beer Recipes / Re: I want to brew an Altbier
« on: March 28, 2016, 05:32:51 PM »
K-97 sounds similar. I have never used it, so if someone has and says no, listen to them.

From what I've read, they are identical, one and the same.  However I've not tried the K-97 yet to know for sure.

609
My experience is that pre-lagering the astringency IS enough to be objectionable; post-lagering it is no longer objectionable (or even discernible for that matter).  One experience I had that illustrated how much astringency can be produced in decoction mashing was a traditional, triple-decocted bock I did - prior to this I would not have thought this was possible.

After kegging the bock and carbonating over a few days, I pulled a sample and was heart-broken at the astringent quality that kicked me in the face - so much so that I almost dumped the batch there and then because there was no way this one would ever clean up (or so I thought).  However, since I had plenty of empty kegs and batches that could precede this one, I decided to let it lager for many weeks (eight if I recall correctly) at ~38-40F.  After the lagering period, I pulled another sample and it was 180° turnaround! No astringency, and a classic traditional bock character.  After experiencing this turnaround it flashed me back to something Noonan wrote about in New Brewing Lager Beer which basically said exactly that: Lagering will precipitate the astringency in lagers as part of the process (or something like that).

This is very interesting, and I've seen the same thing in a parallel universe.......

Recently I discovered that either the carbonation or the corn syrup, or both, in soda pop do not agree very well with my digestive system.  Therefore, I decided to change over to a new soft drink of choice: ICED TEA.  I drink a ton of this stuff at work everyday, instead of the old standby of Coke, for those times of day when I can't drink beer or cider, etc.  So anyway...

Of course I brew my own iced tea.  I make a gallon at a time usually, then bring the whole jug to work.  Anyway... I have noticed that the first day or two after making it, it's got some extra zing to it, no doubt the tannins that are still in suspension.  However this very quickly falls away over about 36-48 hours, after which it is a very smooth and easy drinking beverage.  And I actually kind of like the fresh taste as well.  But I definitely do notice a difference after the tea has sat in the refrigerator to "lager" for a couple days.  This was not on purpose but discovered by accident.

My point is, tea has a lot of tannins, as many of us have heard.  And yes, after brewing and drinking dozens of gallons of the stuff over recent months, I definitely can tell that the tannins do mellow after "lagering" for a few days.  Fascinating that this correlates against lagering of, well, lager beer.  Awesome.

610
I have gotten very different results from the xbmts when I've not strained the husk materials properly.  This has happened to me more than once.  Maybe it doesn't happen all the time, but when it does, it comes through as a sharp astringency.  Part of this could also be an alkalinity / mash pH problem.  In those past batches, I probably wasn't as anal about pH as I am today (and still am not terribly anal, but am more now than the past).

If you really want to prove or disprove the notion of vorlauf preventing astringency, try this with a stout sometime.  If you don't do that magical thing where the roasted malts are added only at the very end of the mash, and mash the whole grist together for an hour or whatever, and then don't bother to vorlauf at all....... you could very likely end up with astringency.  Black malt husks are not kind when boiled in my experience.  And you might think the opposite would be true, that a light color beer would have higher pH and end up with more astringency.  And you might be right, maybe.  But I do know I've had problems with doing a crappy vorlauf with black beers.  So, anyway.  I'm not convinced that this is never an issue.  Still pays to vorlauf IMHO.  I even do it for my BIAB beers.  I don't want all that crap in my boil.  I strain it out, whether it's necessary or not.  It's so easy and not worth the risk not to IMHO.

611
Beer Recipes / Re: PB2
« on: March 26, 2016, 10:25:18 AM »
A friend of mine has tried various types of peanut additions including PB2, and was never satisfied until he found a peanut extract.  He now swears by the extract.  Not sure where he found it, probably can be Googled but he did say that he found it online someplace.  FYI.

612
General Homebrew Discussion / Re: Matching IBUs with different AA hops
« on: March 26, 2016, 10:04:54 AM »
For me to be convinced, it takes tasting...I don't really care about measurements when I'm enjoying a beer!  I understand what you're saying.  I definitely get a difference in the quality of bitterness.  I _think_ I get a difference in flavor, but I won't say for sure until I test it more.

This is well said.  I, too, think I'm able to discern an actual flavor difference, not just bitterness, but I'll admit I have never done side-by-side Brulosophy style experimentation to know for sure.  And since I'm so dang lazy and trusting in my intuition, I probably never will either.  But if anyone else wants to run the experiment, I'd pay close attention to the results, and would be willing to bet $50 on there being a difference.

613
Ingredients / Re: Sorachi Ace & Lemon Zest
« on: March 26, 2016, 08:23:14 AM »
I love Sorachi Ace hops, although I'll warn you that most people do not.  I think adding lemon zest is a fantastic idea.  However I would save it in some vodka and then just add the flavored vodka on bottling/kegging day several weeks away.  It should keep okay in vodka in your refrigerator for that long.

Cheers and enjoy.

614
Beer Recipes / Re: I want to brew an Altbier
« on: March 26, 2016, 07:47:46 AM »
Here's my recipe that scored a 45 in competition (personally I don't think it was THAT great but maybe deserves high 30s).  Note: Only reason Hallertau hops are listed twice is because I used two different kinds, pellet & leaf, with different alphas.  The rest of you's can just use a single charge.  Another note: This is a 1/3 batch size.  Multiply everything by 3 if you want 5 gallons.


615
Beer Recipes / Re: I want to brew an Altbier
« on: March 25, 2016, 12:23:15 PM »
I've got a gold medal recipe I can look up later when I get home.  Wrote myself a note.

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