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Messages - dmtaylor

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661
General Homebrew Discussion / Re: New German Only(Brewing) site and forum
« on: October 11, 2016, 08:11:04 AM »
Heh.... wow, yet another nuke.  The homebrewing world is just crawling with them, especially the super opinionated types.  I'm a Design Engineer at Point Beach.  ;)

662
General Homebrew Discussion / Re: New German Only(Brewing) site and forum
« on: October 11, 2016, 06:18:19 AM »
My apologies for any offense and for the harshness of my previous statements.  I am sincerely working out some character flaws and I know that I need to bite my tongue more often.

I would truly like for someone to send me some beers to hopefully change my mind.  I do have an open mind.

663
General Homebrew Discussion / Re: New German Only(Brewing) site and forum
« on: October 11, 2016, 05:39:40 AM »
Apparently my statements struck a nerve.  Oh well.

I'll be happy to keep an open mind and taste anyone's experiments.  I'm just not going to run my own at this time based on my intuition, which in my experience is usually but not always correct.

Also I know for a fact that IT is possible without any of these fancy techniques.  So, IT remains elusive IMO.

664
General Homebrew Discussion / Re: macro homebrew trends
« on: October 10, 2016, 01:23:28 PM »
I can only pray that the dry-hopped fruit sours will die a quick death.

Pray hard, and keep faith even if He doesn't answer you the way you might prefer.  :)

665
Beer Recipes / Re: Koyt-gruit hybrid
« on: October 09, 2016, 09:25:36 AM »
I've never dry galed before, but I say go for it, I bet it's good.

666
All Grain Brewing / Re: Braggot
« on: October 07, 2016, 08:53:39 PM »
Golly gee willikers, is that recipe for like 11 gallons!?  That's some strong stuff right there otherwise, whew!

Yes, braggot is mead with grain or beer with lots o' honey.  It's all good.

Wine yeast should be used for sure.  There may be some beer yeasts that will take it up into >10% ABV territory, but many will grow tired and quit at a very high gravity with all that honey in there.  Wine yeast is a safer bet.  Or you could pitch a blend of both beer and wine yeasts.  I haven't used D47 but if he recommends it, then try it.  I have been happy with the Wyeast Sweet Mead yeast in the past.

You can add the honey whenever.  I kind of like the boil idea actually because the honey might be overpowering if you maintain all of its aromatics.  With 9 lb in there, you'll still get PLENTY of honey aroma and flavor no matter how much you boil it.  If you really want a delicate preserved honey character, add it at flameout maybe.

I gotta make me a braggot soon.  It's on my list.  Probably mid-2017 before I'll throw one together.  For now I'm playing with lagers.

667
General Homebrew Discussion / Re: macro homebrew trends
« on: October 07, 2016, 02:54:23 PM »
Black IPA is out.

WHAT?  :o
I have one planned for early next year.   :-[

You missed the train.

Seriously... do what makes you happy.  I still enjoy my RIS.  I just don't dumb it down or use artificial black food coloring and insist on calling everything an IPA.

I kid.  A little.  ;)

668
General Homebrew Discussion / Re: macro homebrew trends
« on: October 07, 2016, 08:55:39 AM »
NEIPAs
Accelerated lager fermentation schedules including higher than traditional temps

Oh yeah -- good ones.  Or should I say -- juicy ones.

I don't believe either of these is a fad that will die.  Here to stay.  You could say "macro" even.

669
General Homebrew Discussion / Re: macro homebrew trends
« on: October 07, 2016, 08:28:49 AM »
We don't understand your use of the term.  Must define for us silly Americans.

670
General Homebrew Discussion / Re: macro homebrew trends
« on: October 07, 2016, 07:43:39 AM »
Stupid style trend stuff that applies both to homebrew and to commercial:

Black IPA is out.
Habanero, Ghost Pepper, Jalapeno, and other pepper beers used to be in but are kind of fading out now.
Saisons with stupid additives are still in but starting to fall out of favor.
Overly salted gose is now in.
Sculpins are in (IPA with citrus peel or other fruit flavors).
Anything with loads of brand new hops with stupid names is in.
Meanwhile... Interest in cider is exploding!  I am happy about this, even if the USA commercial examples mostly suck.

Other general non-stylistic trendy type things (sorry if some of these might not actually be "trends"):

I agree with the BIAB comment above -- more and more folks are giving it a try and loving it.  BIAB is also an especially good option for those wanting to make smaller batches...

Not everyone is making 5-6 gallons by default anymore -- I think most still do, but not all.  There are kits now for 1, 2, and 3 gallons for those wanting to start out small or who are only very casually interested in the hobby.

Most homebrewing forums are dead or almost dead, trending more towards generally poor advice from less formal Facebook groups.

Most American homebrewers don't know what LODO is yet, but they will in another year or two.  We're still on the far left end of the time scale.  My bet is they'll try it out for a few years, decide it's a pain and not decidedly better in flavor, and so it will go by the wayside just like olive oil aeration and so many other fads from 10 years ago.

Dry yeast is being used as much as ever and maybe even more, as more and more strains are being released.

Rehydration is a steady flat trend, as is pitching in accordance with MrMalty.

More folks are trying refractometers and getting super confused about how they work and how to adjust pre and post ferment readings, e.g., complaining of very high FG readings.

Brulosophy.com has become SO huge, it's YUGE!  YUGE!  They and Denny inspired me to run my own blind triangles this month.  My club was impressed and found it as entertaining as it was educational.  I think this is going to be happening again and in more and more clubs around the nation, inspired by the likes of Marshall and Denny.  Thank you guys.

Many US homebrewers are now playing with water, but meanwhile nobody truly understands it, and in a few cases, homebrewers who become obsessed with perfecting their water may in fact be hurting their beer instead of improving it.  My humble opinion.

No one might agree with me on every point, but this is my 2 cents, so accept it for what it is truly worth.

Cheers.   :)

671
Kegging and Bottling / Re: bottling and gelatin
« on: October 06, 2016, 09:47:58 AM »
I prime and bottle exclusively.  For the past several batches I have used gelatin a few days in advance for clarity.  There is still plenty of yeast for natural carbonation, and no need to add any yeast.  Whoever told you there's not enough yeast left after gelatin probably never tried it themselves, because it's just not true.

672
All Grain Brewing / Re: To rest or not to rest, that is the question.
« on: October 06, 2016, 07:07:54 AM »
A protein rest would likely have exactly the opposite effect of what you desire.  In my experience, it can destroy body and head retention.

My cheater's method for excellent body and head retention: rye.  Substitute about 10% of the base malt with either rye malt or flaked rye.  It works every time.  And yes, chocolate rye is a fantastic option for this style, I love the chocolate rye and have used it to good effect many times.

673
Ingredients / Re: Fresh figs
« on: October 05, 2016, 01:55:07 PM »
They don't have a lot of flavor fresh.  Taste better when dried.  They'll add sugar and that's about it.

674
Ingredients / Re: complimentary hops with Ekuanot
« on: October 04, 2016, 09:32:45 AM »
Is there anyone else that can't get past the ridiculous new name? If you can't call it Equinox, find something different sounding (like Solstice, maybe?) instead of a mangled version of the original name.

That's funny, coming from erock.   ;D

Took me a few seconds to figure out that Ekuanot = Equinox, but it does make it easier for "people in the know" to know what it is without any research so it was actually helpful for that reason.  :)

675
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: October 04, 2016, 08:32:26 AM »
if I brewed for the beer I could take the next decade off drinking the stuff - especially mead - that I've got. 

but at least it's not the 25 year supply I used to have.   8)

There's a reason I only brew 1.7 gallons at a time these days..... I still have about 6-7 cases of beer and cider aging in the cellar, and I just can't drink it all fast enough to keep up with my overpowering desire to brew and experiment.  I sometimes ponder if I should decrease this to just 1.3 gallons, and in fact I did this on my last batch but ended up sad that I don't have a few more bottles left than I do, so I'm staying with 1.7 gallons.

Yes... I brew for the process, and for the science of it, as well as the creativity of it, way more than I do for the need for beer or for cost savings or anything like that.

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