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Messages - dmtaylor

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766
All Grain Brewing / Re: High gravity efficiency troubles
« on: February 06, 2015, 07:08:47 AM »
Brewtoad wasn't much help there, eh.  The most I would have expected out of that grain bill for 2.2 gallons would have been 1.069.  Since you only hit 1.059, this points to problems with your crush or pH or waste of good wort due to dead space in your mash tun.  You used the right volumes of water so my first guess (as always) would be that you need to crush harder.

767
General Homebrew Discussion / Re: Hard Cider Taste Like Wine! Help
« on: February 05, 2015, 12:42:26 PM »
Cote des Blancs and Notty.

768
All Grain Brewing / Re: The End of the 60 minute mash???
« on: February 04, 2015, 12:23:26 PM »
Sorry, man.  I'd like to tell you it won't happen again, but with goofball engineers in here... it probably will.

769
All Grain Brewing / Re: The End of the 60 minute mash???
« on: February 04, 2015, 11:44:04 AM »
To those of you who don't know, I could literally walk 50 feet right at this very moment, and snap a picturesque photo of Lake Michigan and the Point Beach Nuclear Plant, where I work as an engineer.  However security might frown upon this behavior.  And I'll also say that it's really nothing very special to look at.  We don't have the awesome cooling towers.

Are you a former Navy "Nuke?"

Woah! What the heck happened to this thread? It took a turn for sure!  :o

You can say that again.  Here, I'll help you out:

Woah! What the heck happened to this thread? It took a turn for sure!  :o

To answer Mr. Yeast guy, no, I am not a Navy nuke, but I work closely with dozens of people who are.  :)

770
Water depends on whether you're brewing with extract or all-grain.  Extract brewers should normally use 100% distilled water.  All-grain brewers generally should NOT use 100% distilled water unless calculating salt additions and putting the right stuff back in.

771
General Homebrew Discussion / Re: Hard Cider Taste Like Wine! Help
« on: February 04, 2015, 09:22:02 AM »
I could get into how I use unusual yeasts and a lot of racking to prevent the yeast from fermenting below 1.005, but I've told those stories before in other threads.....

772
All Grain Brewing / Re: The End of the 60 minute mash???
« on: February 04, 2015, 09:18:41 AM »
Sweet.

To those of you who don't know, I could literally walk 50 feet right at this very moment, and snap a picturesque photo of Lake Michigan and the Point Beach Nuclear Plant, where I work as an engineer.  However security might frown upon this behavior.  And I'll also say that it's really nothing very special to look at.  We don't have the awesome cooling towers.

773
All Grain Brewing / Re: The End of the 60 minute mash???
« on: February 04, 2015, 05:51:28 AM »

The problem I see is getting Lake Michgan up to 140º without the proper permits.

Happens all the time by the nuclear plant Im sure.

Well that's what a nuclear power plant really is, don't you know... a heater for the Lake.  In Pennsylvania where there is no lake, they have the big fancy cooling towers and they call it a "cloud generator".

774
General Homebrew Discussion / Re: Hard Cider Taste Like Wine! Help
« on: February 04, 2015, 05:48:50 AM »
Champagne yeast ferments all the sugars down to nothing.  Once you are certain the fermentation is complete then you can backsweeten by adding sugar to hit a specific gravity around 1.005 to 1.010 or whatever sweetness level you like, plus add sorbate and sulfite to keep the yeast under control.  These chemicals do not kill the yeast but will prevent them from exploding your bottles.

775
Yeast and Fermentation / Re: WLP029 for altbier?
« on: February 03, 2015, 03:48:41 PM »
I think WLP029 would make an okay altbier, it is very clean.  However, it is so very bland and without character that personally I won't use it anymore at all.

I love love love the 1007!  I've got that on my first altbier in primary right now, and I can tell you I'm going to be using that yeast a lot more in the future.

776
All Grain Brewing / Re: The End of the 60 minute mash???
« on: February 03, 2015, 12:56:43 PM »
Well sure, throw 10 pounds of malt into Lake Michigan and see how long it takes for that low concentration of enzymes to convert your starches.  I'm talking about ratios "within reason" which I suppose it never hurts to specify.  3 qt/lb is probably a good limit applicable to most brewers except maybe some of them crazy BIAB brewers.  I love BIAB and use it most of the time but I still mash at 1.75 qt/lb and add the rest of the water later.

777
Yeast and Fermentation / Re: Stuck fermentation - Doppelbock
« on: February 03, 2015, 12:52:24 PM »
You underpitched in the beginning, which could have caused a big lag.  An appropriate sized starter for this big of a beer might have been 3-4 liters and you only used 1 liter.

That being said, your re-pitch with more yeast was a good idea and probably helped.  And your planned diacetyl rest will also help finish up the fermentation.  However I would delay the D rest for another 4-5 days -- it is a little early to be doing that right now.

Also.... I wouldn't have racked.  Leave the beer in primary (or secondary now) until it is finished.  You don't need to rack it at all unless leaving it on a yeast cake for >10 weeks in my experience.  Risk of autolysis is virtually zero until that point.

778
All Grain Brewing / Re: The End of the 60 minute mash???
« on: February 03, 2015, 10:02:56 AM »
I just love when people give their mash times, or anything else, and when you ask why they do what they do, they say, "because it just works for me and I like it that way."  Love that.

 ::)

What other criteria matters, Dave?  I've tried mash lengths from 30 min. to 2 hours and I simply prefer the way the beers turn out when I use a longer mash.  Should I ignore my own tastes and do a shorter mash because a book or another person says that you can?

I agree that taste is what matters, that's the bottom line.  What I truly meant to say is, don't be afraid to experiment outside of your norm.  Don't get stuck in a mentality of "I've always done it that way and it works so I'm not going to try anything different."  That's what I meant to say.  Sorry for not being more clear.

779
Commercial Beer Reviews / Re: Beer of the Month Club
« on: February 03, 2015, 09:56:07 AM »
I have not tasted any of those, but I just wanted to say that I too was a member of that club as a gift, and I liked it so much that I renewed my membership for several years.  The only thing that lost me over time was the cost -- kind of pricy.  But made for a perfect gift.

780
Kegging and Bottling / Re: Natural Carbonation in a Keg?
« on: February 02, 2015, 02:15:51 PM »
I don't think you'll get sufficient carbonation with just 4 gallons in a 5-gallon keg.  You need to fill it up all the way.  The beer may carbonate slightly but I'll bet it's weak and perhaps sulfury.

In any case you will of course need to force it out with CO2.  You might get a pint or three from the natural carbonation but that is all.

Assuming you fill the keg all the way, you also need much less priming sugar than you might think.  1/3 cup corn sugar in 5 gallons is adequate.  I know it seems odd, but this is based on experience of the old timers.

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