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Messages - dmtaylor

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I wonder how much DMS is in unboiled wort.

You definitely still need to boil hard, with no lid.  On my last cream ale, I purposely boiled weakly with the lid on, and yes I got DME.  It wasn't strong, but it's there.

Now this data is really fantastic.  Thanks!!!!!

Beer Recipes / Re: Focal Banger Clone
« on: October 08, 2015, 03:43:18 AM »
Oh good, you guys saw what I did there ;)

This recipe seems to be another case where old Papazianisms die hard.

Beer Recipes / Re: Focal Banger Clone
« on: October 07, 2015, 06:49:45 PM »
First let me confess that I've never tasted Fecal Banger, so I'm providing technical input as an IPA only, not as a clone.

That's still too dang much bittering hops.  You're going to hit >90 IBUs by a mile, beyond which threshold you can't taste them anymore anyway.  You can get by with just the FWH or the 60-minute additions, don't need both.  3/4 oz to 1 oz of each will be adequate to hit 60-90 IBUs.

And again, the 5-minute addition is a waste.  You'll get all the hoppiness you need from whirlpool and dry.  Those amounts look right.

Grain bill looks good for an IPA.  Kind of light, could use some more character malts perhaps.  But optional.

Beer Recipes / Re: Focal Banger Clone
« on: October 07, 2015, 03:15:22 PM »
Wow, the first 10 oz of hops are almost a complete waste.  Or maybe I should say, 8-9 oz.  Put some in the boil for a few IBUs.  But other than that, all you need is the whirlpool and the dry hops, and you'll be good to go.  Citra and Mosaic are the strongest hops on earth.  A little goes a very long way.  So, save a few bucks.  Eliminate all the crazy FWH and 15 and 5 and 3 minute additions.  Just do a simple bittering addition.

General Homebrew Discussion / Re: The Importance Of Being Same
« on: October 07, 2015, 12:49:14 PM »
Data is (or "are" for you snooty grammar folks!) data.  Some data is better than others.  It is up to each individual to decide which data he or she likes and which he or she does not.  The human tendency to be biased/prejudiced dictates that we will tend to gravitate towards data that agrees with our own hypotheses, and ignore or attempt to refute that which does not.  Also, we just love to argue, for no sake other than we just love to argue.

"Differences"/discrepancies/anomalies matter when they matter to several people.  When they matter only to few or one, they don't seem to matter.  Still, it doesn't prevent us from arguing about it, because we so love to argue just for the fun of it.

All Grain Brewing / Re: Step Mashing & Calculating Rest Times
« on: October 07, 2015, 08:39:52 AM »
I could tell you my standard process, and feed you beer that proves that it works, but I don't have formulae or calculations to back up why.  Too bad Kai doesn't hang out on here anymore, he's a wealth of knowledge in this area.

Yeast and Fermentation / Re: Hard cider fermentation stuck?
« on: October 06, 2015, 05:20:11 PM »
Last year, with my gelatin and chilling techniques, my ciders finished at 1.010, 1.007, 1.011, and one of them I didn't measure but was in the same neighborhood.  These I thought were all very well balanced between sweetness and tartness.  The year before that (2013), I got 1.006, 1.010, and 0.998.  While they had great flavor, I thought those were generally too tart and dry for my preference (especially the 0.998).

I think acidity bugs me more than dryness.  There is an art to getting the right blend of apples/juices to keep the acidity from clenching down hard.  Malolactic fermentation can help ease the acidity.  But if you don't do that, or don't manage your acidity by other means (starting with a high quantity of bland low acid apples), you'll most likely wish you'd finished or backsweetened up to around 1.010.

I've made some very tasty ciders that finished way down around 0.992.  Very enjoyable apple flavor... HOWEVER, that's also very dry, with nothing to balance the dryness or tartness that will become totally exposed.  Personally I don't backsweeten -- not that there's anything wrong with it, except to me I think it makes the cider taste a little artificial and I'd rather be drinking the pure product.  Also I no longer add any sugars up front either.  So... going from approximately 1.045 to 1.050 to approximately 1.010, I'm ending up with about 5% ABV.  Perfect for me.

My opinions.  Yours will differ.  Do your own thing.  Do what makes you happy.

General Homebrew Discussion / Re: Dosing thought?
« on: October 06, 2015, 02:21:01 PM »
1 mL out of 100 mL is probably too high in concentration already, i.e., overpowering.  Try 1 mL at a time in 1000 mL.  Take tiny sips and you can pretty much ignore the 1000 mL going down to 900mL or whatever.

First batch?  Welcome to the hobby!!!  Warning: It's addictive!!!

Using a pre-hopped kit, like 1.7 kilos?  If you want 5% ABV, I think you'll want to use a full kilo of light extract and a half kilo of dextrose.  Or just use cane sugar instead of dextrose, same results.  It would also be wise to steep a few grams of crushed roasted barley, maybe 100-150 grams, something like that, while the water is heating up, but remove it before it reaches 75 C.  This will add extra stouty flavor.

See my generic guidance for beginning brewers here, lots of good stuff for you to think about.  Click to enlarge, then copy and paste into Word and print 'er out if you feel so inclined:

Yeast and Fermentation / Re: Hard cider fermentation stuck?
« on: October 06, 2015, 11:10:28 AM »
If you want a sweetish cider, shoot for 1.010 or even 1.015 finishing gravity.  Yeast will take it lower than that every single time unless you A) kill it or B) use a lot of gelatin and racking and cold temperatures.  I'm in the minority using the B) option all the time on my own ciders.  There's also a C) option known as keeving, which even the experts will tell you is a crapshoot -- I haven't tried it but you can search the universe on the term "keeving" and learn all kinds of interesting stuff.

Yeast and Fermentation / Re: Hard cider fermentation stuck?
« on: October 05, 2015, 05:36:39 PM »
When gravity stays the same for a full 7-10 days, then just add gelatin.  It will knock the yeast right out of there and clear things up.  Personally I don't use pectinase, never have, so I can't speak to its effectiveness.  Gelatin, on the other hand, usually clears up the cider very nicely, and quickly, within 48 hours.  But only do it after fermentation is done, unless you want to halt fermentation early.

No pumpkin peach ale?  I was sure pumpkin peach was going to be all the rage this season.

Yeast and Fermentation / Re: Hard cider fermentation stuck?
« on: October 05, 2015, 01:49:58 PM »
Am I just being impatient?

Yes!  Why are you in such a hurry?

Part of your problem might be in racking.  You obviously expect your cider to turn out more dry, because you added more yeast and stated that you are shooting for 0.997.  That's fine.  But if so, then I would argue that you should not have removed 95% of your yeast by racking it.  You could have just left the cider in the primary and allowed that yeast to continue fermentation.

I would not expect a cider to be completed in 14 days, or even 21 days.  I give mine a good 2-3 months to do their thing, especially if you're doing a malolactic which takes more time.  Patience.

If it's cloudy, it's still fermenting, even if the numbers don't change much anymore.  Patience and time.  Leave it alone for a couple weeks.  Then if it's still cloudy, we can talk.

All Grain Brewing / Re: Apple Juice as Hot Liquor?
« on: October 05, 2015, 12:48:29 PM »
I still maintain that less or zero smoked malt be used, unless you're positive you'll like it.  Personally I don't like it, but apparently there are other people out there who do like it!

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