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Messages - dmtaylor

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616
All Grain Brewing / Re: Step mashing timing
« on: May 18, 2017, 05:54:20 PM »
Let's not forget.  Each and every one of us is a moron to somebody.  I'm certain I'm a moron to somebody, and I'm okay with that.  Live and let die kind of thang.   8)

617
Beer Travel / Re: Portland, Maine
« on: May 18, 2017, 05:46:46 PM »
*Following*  I myself will be there next month on a looong 17-day roadtrip.

About 16 years ago, I stopped at Shipyard.  Took the tour, picked up a glass.  Yum.  Enjoyed 3 Dollar Deweys, went there twice.  It had the rustic Maine feel to it.  I have no idea if that one is still there.  And Gritty McDuff's, but it was indeed very gritty (I didn't care for it at the time).  Sebago was brand new at the time, I remember liking that one.

But that was all 16 years ago!  :)  I'll be doing a lot more research in the next week or so to plan my journey.

618
All Grain Brewing / Re: Step Mash with 6 Row
« on: May 18, 2017, 01:56:14 PM »
I agree with the others as far as no cereal mash or protein rest, but have something to add.

Judging from the odd amounts of ingredients I assume you, or someone before you, has scaled this recipe from another brewer. Acid malt is generally used to adjust mash pH and was probably used in the original recipe for that reason. As a rule,unless you need that adjustment, I would recommend replacing it with base malt. However, in a beer as pale as this particular recipe, I would leave it in. Odds are that it will bring you closer to an optimum mash pH range.

Good points to think about.  I agree I'd leave in the acid malt in this case.  Might need to adjust the amount in future depending on the mash pH (aiming for about 5.3).  Overall the recipe looks pretty dang good to me IMHO.

619
All Grain Brewing / Re: Step mashing timing
« on: May 18, 2017, 01:10:06 PM »
You guys seem awfully sure that step mashing isn't beneficial...

It might be beneficial.  But not with a protein rest at 122 F.

620
I see I got an upgrade.  Cool!   8)

621
All Grain Brewing / Re: Step Mash with 6 Row
« on: May 18, 2017, 11:17:57 AM »
No protein rest.  Not necessary with 21st century malts.  It doesn't do whatever you think it does, not anymore anyway.  It destroys body and head retention.  Don't ever do it unless you know what it does.  I guess the only way to know what it does is to try it once or twice.  So do that if you must.  Then you will know, as I do, that it's not good.

Just throw the corn flakes into the mash.  No special process required.

622
All Grain Brewing / Re: Step mashing timing
« on: May 18, 2017, 04:11:05 AM »
Protein rest at 122 F is a bad idea with 21st century malts for any number of minutes.  Skip it and just do 149 F, but hold it there for at least 40 minutes.

If you really must do a step mash, wait until you hit your 149 F or whatever before starting the clock.

But trust me on the 122 F.  It's evil.  Don't do it.  I'm serious.  When I do decoctions (a subset of step mashing), I start either at room temperature or at like 105 F, skip the protein rest, and jump straight up into the 140s or as close to it as I can get.

623
Going Pro / Re: Advice/Help Needed for Non-Alcoholic Beer Concept
« on: May 17, 2017, 12:33:47 PM »
Methinks the process is way more difficult and pricey than most people would think.

David M. Taylor
B.S. Chemical Engineering 1997
Michigan Tech

624
I'm 'onna get me some Unibroue La Fin du Monde dregs for propagation in very near future.

Now will I be making a Belgian, a Canadian, or an American ale???  ;)

Correction: Or FRENCH Canadian!?

625
And that's the issue with how my semi-photographic memory works, I remember parts of things, but not where I heard them.

You and me both.  I'll spout things as truth without providing the basis, only to find later that what I said was partially or fully correct, even though I couldn't remember why.

Along similar lines as above, I believe I'd heard someplace that Scotch ale was developed to emulate either doppelbock or Belgian dubbel, I cannot remember which, except that it does help to explain my extraordinary love for all three malty styles, especially considering if they originally had actually been intended to be somewhat similar in malt character.  But my memory fails me, as usual.  Now that I come to think of it, I wonder if it must be dubbel & Scotch ale that are related, as doppelbock is not quite the same.  But it's equally likely to be a tie between two other ones.  Like a blind triangle -- which of these three is not like the other, come on, can you tell which one.  But I royally digress.

626
Beer Recipes / Re: 'Black witbier'
« on: May 15, 2017, 09:19:01 PM »
Now you're talking.  :)

627
All Grain Brewing / Re: Light Struck
« on: May 15, 2017, 09:18:02 PM »
Brown glass only protects partially from artificial light indoors.  Against strong sunlight, it doesn't stand a chance for very long.

628
The Pub / Re: I'm kind of afraid to open it...
« on: May 15, 2017, 02:54:28 PM »
This brings to mind the delete button in Microsoft Windows.  Are you sure?  Yes.  Are you serious??  Yes.  Progressing beyond this point may result in major loss of functionality.  Are you really, REALLY sure???

Better open this one outdoors, and keep it aimed far away from any loved ones.   ;D

629
Great article.  I agree with most of it.  My argument would be against #3, that a step mash is virtually required to make a Belgian style beer, otherwise the body and flavors would be all wrong.  Yeah right.  Just mash low at 147-148 F for as long as you feel necessary, and you'll get your Belgian-style mouthfeel and everything else.  And don't even get me started on the protein rest in the 21st century -- OMG.

Other than that, great article with plenty of food for thought.  Cheers.

630
Beer Recipes / Re: 'Black witbier'
« on: May 15, 2017, 12:02:57 PM »
I love the concept.  Try Unibroue Trois Pistoles for something kind of similar.  Very good beer.

That is way too much tangerine and star anise though.  Cut back to just 1 or 2 tangerines, and 1 teaspoon of star anise.  Spicing is more about subtlety.  I think a teaspoon of star anise will still be in your face enough.  Could go maybe 1.5 teaspoons.

Also I fear too much midnight wheat, if that is possible.  I'd cut that back but not by so much that you would only have a brown beer.  Cutting back to 7% should still be black enough, especially if you offset by increasing the Munich to like 15-20% and cut back the pilsner to make up for the extra Munich.

That should do the trick.  Enjoy!

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