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Messages - dmtaylor

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646
All Grain Brewing / Re: Light Struck
« on: April 18, 2017, 09:11:09 PM »
Much like sulfur, I find minor skunking can dissipate.  I've made a farty beer before (many years ago) where I recall telling my friends "pour it into your glass, then walk away for 5 minutes, then come back and enjoy".  Mercaptan compounds are of course volatile so it makes sense to me that in some cases you could do the same thing to a slightly skunked beer -- pour, walk away, come back and enjoy.  Or, just embrace the skunk.

647
General Homebrew Discussion / Re: Brewtan Experiment Writeup
« on: April 18, 2017, 08:13:00 PM »
Well gadzooks.  Maybe I've got to get me some of this magical pink stuff.  Thanks to all the IGORs, Denny, and Drew, for an intriguing set of results.

648
General Homebrew Discussion / Re: I'm In A Slump
« on: April 18, 2017, 07:22:07 PM »
are you using a plastic racking cane by chance? I've had several develop small cracks at the bend that allowed air in during transfer. A SS cane was well worth the extra 10 bucks.

Yes mine is plastic; however I just got a new one last year and have only used it like 4 or 5 times, so I don't think it's the raking cane.  Could be something with my hose though which is a little bit older, not by much, but a little.  Or it could just be my carelessness with moving hot wort around.  I think that is the most likely thing.  I'll try to be much more gentle with hot wort in the next few batches and see if it pays off.

649
General Homebrew Discussion / Re: I'm In A Slump
« on: April 18, 2017, 04:53:12 PM »
Sorry to hear it.  I am in a similar slump currently.  All my recent beers are tasting oxidized.  I think it may be high time for me to focus on HSA avoidance and proper CSA techniques.  And maybe change out my racking hose again.  Seems my hoses might begin to cause problems after about a year of use, in theory anyway maybe.  I also wonder about StarSan and whether I should switch to a different sanitizer.  Probably not a bad idea.  I'm not tasting any contamination, but I also want to eliminate all possibility.

650
All Grain Brewing / Re: When and how to adjust mash pH
« on: April 18, 2017, 02:47:58 PM »
Troll bait?  Sarcasm?  Put the crack up?  Ohh, I know you're drunk?  Aren't you that crazy small batch brewer who brews 1 gallon batches and lots of them?  You put 1 tsp of baking soda in a 1 gallon batch?  Even a 5 gallon batch?  Do you know what that amount will do to the pH in those batch sizes?  And you use a couple teaspoons of a random acid?  Must be weak solution if you're using a couple teaspoons.  Nothing unusual about using vinegar though.  Do you drink the beer you brew?  And you adjust mash pH on the fly using these techniques?  Wow, you're some kind of stallion - boy.  Who cares about the life of your damn pH meter, your beer will shorten your life!! :o  8)  :D

Yup.  I'm cheap, effective, experienced, crazy.  I've been called far worse.  Small batches, yes.  Sarcastic, no, not really.  Yes, I do take shortcuts.  Sure, my beer kind of sucks half the time.  But the other half the time... it doesn't suck.  I'm still seriously working on that whole sucking thing.  I figure eventually I'll only have 10% suckage and 90% awesomeness.  That's my goal.  Eventually.  When I get around to it.

651
All Grain Brewing / Re: When and how to adjust mash pH
« on: April 18, 2017, 02:16:49 AM »
Everyone will hate this advice, but...

I measure my pH directly in the mash at like 150 F.  To adjust for temperature, I add 0.2.  So if shooting for 5.3 as measured at room temp, I shoot for 5.1 as measured in the mash.

I know, I know, shame on me, it will shorten the life of my pH meter, yadda yadda.  Yeah, but, my meter was only like $14 on Amazon.  So who the frick cares!

 ;D

Then, if pH is too low, add a teaspoon of baking soda at a time to bring it up.  If too high, add a couple tablespoons of acid (any acid, like, I use vinegar  :o  8) ) until it comes down.

652
Commercial Beer Reviews / Re: Sam Adams Fresh as Helles
« on: April 14, 2017, 05:54:35 PM »
I find Sam's offerings to be very hit & miss -- either very good, or very meh.

653
Yeast and Fermentation / Re: How much to under pitch?
« on: April 14, 2017, 03:04:53 PM »
I like the taste of yeast poop.
Would that be hefecoprophagiphilia?

Yes, I'm what you call a saccharomycescoprophiliac.

Funny you should mention coprophagy.... in college I actually seriously used terms related to this as insults.

Dr. Brungard is probably right too; this is closer to a urinary thing than poopy.  But I'm not a biologist or biochemist, but just a regular vanilla chemical engineer.

;D  ;D  ;D

654
Ingredients / Re: Bananas
« on: April 13, 2017, 06:12:05 PM »
Gee, I guess no one here has read Homebrew All Stars!  One of the brewers we interviewed is multi award winning Joe Formanek.  He gives recipes for both a banana blond and banana stout.  Made with bananas.

LOL.  I bought it, but I don't read books much.  It's on my pile.  :)

655
Ingredients / Re: Bananas
« on: April 13, 2017, 04:35:06 PM »
I haven't done it, but I think adding about a dozen overripe black bananas (per 5 gallons) late in the fermentation would work wonders for real banana flavor.

I also have a suggestion for peanut butter flavor -- toasted Maris Otter.  Put some Maris Otter in a 350 F oven for 15 minutes.  You'll get a ton of nutty flavor in the final beer.

I do like the hefeweizen yeast idea too.  Ferment warm around 70 F for maximum banana.  With a big pitch and warm temps, you shouldn't get much clove.  WLP300 *should* be fine for this although I'm still experimenting with weizen yeasts myself so I can't say for sure.  Wyeast 3068 is definitely known for being a banana bomb.

656
Ingredients / Re: Cascade and Chinook Terroir
« on: April 13, 2017, 02:17:10 PM »
My homegrown Cascades in Wisconsin have less citrus punch, but a huge peppery spiciness.  Very nice IMO but not really a basis for a super IPA except for bittering.  Average alpha acid in my tasting experience is about 6.2% or so, which is about in line with what most would expect -- I had no trouble getting maximum IBUs in my last DIPA using a bittering addition with this estimate.

657
Ah... homebrewing.  So easy a caveman can do it.  Or, totally not.

658
Yeast and Fermentation / Re: How much to under pitch?
« on: April 12, 2017, 02:24:43 PM »
I've found that pitching a single smack pack a few weeks old is a good under pitch. Don't make a large starter for a Hefeweizen, it turns out quite bland.

It's odd, but I don't make a starter, don't particularly oxygenate, and hold the fermentation at 62 and I've had good results.

I swear, my best hefs were the ones I made like the above in like 1999 when I didn't know how to brew at all.

I did a multi-step mash as well acid, protein, beta, alpha.

That's done a lot.  However, I'm super skeptical as to whether the extra effort does a dang thing to improve the beer one iota.

659
Yeast and Fermentation / Re: How much to under pitch?
« on: April 12, 2017, 11:45:09 AM »
I like the taste of yeast poop.

660
Join a club.  Don't know if there's a club?  Ask a worker at your local homebrew shop.  Don't have one of those?  Um......... read some books and watch YouTube?!

Cheers and good luck!

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