Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - dmtaylor

Pages: 1 ... 51 52 [53] 54 55 ... 172
781
Ingredients / Re: Malts malts malts
« on: February 24, 2016, 06:28:12 AM »
Randy Mosher has a lot of info. on malts in, Mastering Homebrew: The Complete Guide to Brewing Delicious Beer. He also gets into recipe formulation in a very interesting way.

+1.  I have not read this book at length yet but it is obviously an encyclopedia with millions of bits of useful data.  An unbelievable amount of research went into this one book.

782
All Grain Brewing / Re: BJCP Guidelines - pH
« on: February 23, 2016, 05:48:41 PM »
IMO the BJCP should never have specified common ingredients in the guidelines.  Just stick with taste and the known quantifiable parameters of the final product.  Hell... OG probably shouldn't even be in there.  ABV, yes.  OG, no.

783
Seriously, I'm sure you'd fit right in with the Traveling Wilburys.  ;D

Aren't they dead?  ;)

Only 2/5 of them (George and Roy).

Dylan ain't dead yet?  Guess I'm more of a Jakob Dylan kind of guy.

784
Zymurgy / Re: Vote now in the 2016 Zymurgy Best Beers in America survey!
« on: February 22, 2016, 06:45:55 PM »
Submitted my votes for 20 beers, 15 of which are of the more malty side of things.  Don't forget, there's more to life than hops!  Though even I had to bow to the almighty hop for 5 of the 20.

785
I think they still got one guy.  And you, if you wanted to join.

786
Seriously, I'm sure you'd fit right in with the Traveling Wilburys.  ;D

787
I was actually a little bit surprised when I heard him play ukulele and sing..... probably shouldn't have been too surprised but I still was.  I was entertained to say the least!   8)

FWIW (nothing), I myself play the guitar poorly and sing kind of well or at least I like to think so.  :)

788
Beer Recipes / Re: Semi-historic porter
« on: February 22, 2016, 06:21:32 AM »
I wonder if it might taste too burnt with that much black, but I think it will be good.  Nice idea!

789
All Grain Brewing / Re: Step Mash For Kolsch...
« on: February 18, 2016, 03:56:03 PM »
I wonder if those receiving the award are honestly saying the same thing deep down inside.  ;)

790
All Grain Brewing / Re: Step Mash For Kolsch...
« on: February 18, 2016, 02:08:46 PM »
I keep seeing differing responses to that. Some have said that DME just has to be an ingredient.

I have two different plans based on which rule interpretation is correct. If some form of mashing is allowed, I'm planning to decoct a pound or two of grain, then get the remainder of my sugars from DME.

I'm not sure exactly what "challenge" you guys are talking about, but I can tell you, I have experience mashing extract as explained in the link that follows.  A couple years ago, my local homebrew club ran an all ESB competition where we all brewed the same extract ESB recipe to see whose process reigned supreme or whatever.  The ingredients list included aromatic malt, which fortunately contains some enzymes (supposedly, anyway).  So, I did a quick steep of the aromatic and other specialty malts for a few minutes, removed the steeping bag, added all the extract (several pounds), then maintained the temperature at 150 F for like 40 minutes or so, then brought to the boil and brewed as normal.  (Yeah, it was definitely single infusion.)  The result?  Well I can't say if it was due to the mash or due to my use of distilled water or anything else, but..... I won the gold medal out of about 8 or 9 entries.  And I'm sure no one else did a glorified steep like I did.  Otherwise all entries were exactly the same recipe, same ingredients, but just different water and different process and different brewers.  It was pretty cool to see my efforts paid off.

So anyway.... read what follows if you've ever thought about mashing extract.  It can be done, and it does seem like maybe it makes a difference.

https://www.homebrewersassociation.org/forum/index.php?topic=14465.0

Apologies if I doth digress too much.

791
Other Fermentables / Re: Yeast Nutrient and Cider
« on: February 18, 2016, 12:37:03 PM »
My cider with Cote des Blancs that I fermented in the 40s & 50s in my garage and racked like 3 times during fermentation finished and cleared back in early January, and actually ended up semi-sweet!  I was very pleasantly surprised.  No chemical additions at all of any kind.  I didn't measure FG yet but I imagine it might be as high as like 1.005 (OG was around 1.045-ish).  I got a refractometer for Christmas so I think I might just have to test out a drop in the next few days and see where it ended up (using Sean Terrill's adjustment calculator as well -- actually, I wonder if that's even accurate for cider, not beer?!  probably not?!).

792
All Grain Brewing / Re: Step Mash For Kolsch...
« on: February 18, 2016, 05:31:08 AM »
Good to see you around here still, Keith.  8)

793
All Grain Brewing / Re: Step Mash For Kolsch...
« on: February 17, 2016, 08:54:10 PM »
If you're mashing for 40 minutes, then run off @ mash temp into kettle then rinse the grain again and add that to the kettle when does temperature of all run off actually exceed 170F?  Even if you're continuously heating during run off there must be an additional 5 - 15 minutes where the enzymes are still chewing away.  That lag time would be different for each setup but in effect aren't you still mashing for 45 - 60 minutes?

You are very correct.  Bingo.  There are a few differences in setup and process from homebrewer to homebrewer but by & large I think we can all get away with way less mash time than conventional wisdom would have us believe, and I have a desire to find the most efficient point of diminishing returns so I'm not wasting time or effort on things of little or no value.

And @BrodyR, my process does inherently assume a good fine crush of all the grains, proper mash pH between 5.2-5.5, etc.  Having achieved efficiencies of 90% or more on 40-minute mashes with my process and equipment, I find no need to dork around any longer than the 40.  Matter of fact, I opened the gap on my mill to reduce my efficiency some.  But that is a story for another time!  ;)

794
All Grain Brewing / Re: Step Mash For Kolsch...
« on: February 17, 2016, 07:55:13 PM »

Ditto.  And, for only 40 minutes.  ;)

Why only 40 minutes?

Ah, yes.  Experience wonderful time savings without losing any efficiency or attenuation.  Many long years ago, I ran a long series of mash time experiments and found that while conversion happens very fast within about 20 minutes, and thus, mash time has very little effect on efficiency, short mash times do have a very significant impact on fermentability/attenuation.  In order to achieve full attenuation, 40 minutes is the magic mark.  30 minutes is long enough sometimes with fully crushed enzymatic malts, maybe 50% of the time.  35 minutes is a little better.  40 minutes is always long enough in my experience with all base malts.  I will confess some concern however with Munich based beers where there's more than about 50% Munich malt as your base malt -- in cases like that I would still mash for at least 60 minutes just to be safe.  More experiments may be needed for the Munich.  But for anything and everything else -- 2-row, 6-row, Pilsner malt, Maris Otter -- 40 minutes is plenty, here in the 21st century.  Maybe save some time on brew day, if you like, with zero ill effects.

Happy brewing.   ;D

795
General Homebrew Discussion / Re: communion beer
« on: February 17, 2016, 01:21:36 PM »
I like the fact that the monks are not teetotalers.  My pastor hosts a weekly "Theology on Tap" at a craft beer pub located down the street from my church - to give folks an opportunity to have a few brews and discuss religion and religious issues in a laid back environment. I think that is a refreshing approach.

I am Catholic.  Last week, Ash Wednesday, while I was fasting, I purposely had a beer since it's not specifically excluded from "the rules".  Liquid bread & water!  I was careful not to eat too much all day though.

We have a Catholic priest as a member of our local homebrew club as well.  He's pretty deep into craft beer and getting into the brewing thing as well.  Unfortunately he's on a Navy ship someplace now as a chaplain so I won't see him often anymore.  We had some interesting discussions and times together though, I can tell you.

Pages: 1 ... 51 52 [53] 54 55 ... 172