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Messages - dmtaylor

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781
Equipment and Software / Re: Grain Mill Recommendation
« on: October 02, 2013, 06:14:45 PM »
There's always Christmas/Hannukah/Kwanzaa/Solstice/winter holidays!  That's how I got mine.  I was too cheap to buy one but Santa was nice to me that year.

There's also such a thing as the blender method that you might want to try out.  Takes forever and a day to grind all the grains, but it does work.  I did it for several years before Santa came through for me.  See here:

http://forum.northernbrewer.com/viewtopic.php?f=5&t=67843&hilit=+blender

782
Yeast and Fermentation / Re: Poor WLP002 attenuation: raise temp to fix?
« on: October 01, 2013, 02:45:48 PM »
To the OP, you mashed way too warm at 153 F for an OG 1.100 beer to expect good attenuation.  Next time if you want your FG to get down into the 1.020s, mash at friggin 148 F, especially if using a low attenuating high flocculating yeast like WLP002.

It's done fermenting.

The only thing you could try now is krausening with an obscenely large yeast "starter", maybe a full gallon, of highly attenuative yeast such as US-05 or maybe even a saison yeast (I like Belle Saison).  With either of those, it won't produce a lot of flavor anymore given that fermentation is 80% done, but it should finish the job for you.  And keep it warm, around 70-ish or maybe even 72-73 F.

783
General Homebrew Discussion / Re: belgian blonde cidery/acetaldehyde aroma
« on: September 30, 2013, 02:01:15 PM »
A few thoughts based on my experience:

Sulfur always disappears with age.  Give it time and it will go away.

Repitching yeast from any cake, whether originally from dry or liquid, shouldn't matter -- yeast is yeast.  Right??

You didn't warm up enough to get rid of acetaldehyde.  It boils at like 69-70 F.  So 65 F wouldn't do a lot of good.

785
Other Fermentables / Re: Yeast nutient questions?
« on: September 30, 2013, 04:36:04 AM »
I never add nutrient of any kind.  Traditional cidermaking tries to slow down fermentation as much as possible, and many great ciders are made with low-N fruit from unfertilized orchards.

+1 -- no nutrient necessary.

786
Yeast and Fermentation / Re: Pitched a 2nd type of Yeast....
« on: September 27, 2013, 05:43:30 PM »
The short answer... no and no.

787
I think we all need to shut the hell up.  We're giving homebrewers a bad name.  Shut up now!  Let my post right here right now be the last!  Don't even say Amen!  Don't say +1.  Just shut up!

788
Yep, looks like you might find something in Midland, Bay City, Saginaw...

http://www.homebrewersassociation.org/pages/directories/find-a-supply-shop

789
Yeast and Fermentation / Re: Fermentation not finished
« on: September 24, 2013, 06:11:35 PM »
Based on your recipe, I think you're going to be fine.  Just needs a lot of time to finish up.  It's not realistic to expect an FG of 1.010, but you should be able to achieve 1.020-1.025 which won't be too bad.  Give it time, and warm it up, and it will be fine.  If it seems to stall, throw in some yeast energizer and watch it take off again.

790
Beer Recipes / Re: Belgian Amber Strong Ale
« on: September 23, 2013, 05:34:38 PM »
Yummy yum yum!  What a tasty idea.

791
Yeast and Fermentation / Re: Trub in an all-grain starter
« on: September 22, 2013, 04:58:32 AM »
Trub is good for yeast.  It contains healthful nutrients.  Keep and use the entire starter.

792
Apparently I'm supposed to say "Done".  Done.

With all due respect, I am such a very cheap dude that I wouldn't buy anything you were selling, regardless of how cool it was.  I don't buy cool stuff.  I only buy stuff that I NEED to have.  And I really honestly already have everything that I need.  Many (most??) homebrewers feel the same way.  You'll have a hard time marketing anything to a homebrewer.  Many (most?) of us are very pragmatic people.

It doesn't matter what I say here anyway because the OP ain't listening.  He's only monitoring the link that we clicked.

793
Yeast and Fermentation / Re: Wild culture: what is it?
« on: September 20, 2013, 08:17:03 AM »
Wild stuff all looks like that.  It's impossible to know how the cider will turn out.  Drink it young so that you won't need to risk it getting out of control.

794
General Homebrew Discussion / Re: Should we avoid bottle conditioned beer?
« on: September 18, 2013, 04:10:30 AM »
I was thinking the same thing.  This guy must be belching and farting some horrendous stenches, and if not, he is bound to explode at some point.

795
General Homebrew Discussion / Re: belgian blonde cidery/acetaldehyde aroma
« on: September 14, 2013, 10:02:14 AM »
Old Papazian's tales die hard.

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