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Messages - dmtaylor

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781
Other Fermentables / Re: pellicle on cider
« on: January 31, 2017, 03:05:27 PM »
Vinegar is bad, unrecoverable.  An acetobacter (vinegar) pellicle looks like an tan/orange-ish rubbery pancake (at least once it is fully established).

Brett is okay in a cider, and a requirement for the Basque ciders of Spain/France.  It's very funky and takes many months for the flavors to fully develop.  You might not mind it.  Brett would look like a powdery white skin with a lot of big bubbles under it.  Perhaps this is what you've got?  It's not the end of the world, especially if you drink the cider young.

Lacto looks to me like finely grated cheese.  It wouldn't probably hurt anything.  Might add tartness?  Not sure.

Many other "infections" are not necessarily a problem, at least not while the cider is young, but find out based on taste.  It won't kill you.

There is also such a thing as malolactic bacteria which can actually be a very GOOD thing.  This may be present naturally, especially if you haven't used very much Campden and didn't heat pasteurize.  I'm not certain what malolactic looks like in a cider as far as a pellicle or not but I am about to find out as I plan to buy and add some to reduce acidity in my current batch, which currently is way too tart (from the natural malic acid in the apples).

Cheers.

782
Good point.

I'll again repeat (ad nauseum) that in my opinion, casual experiments run by homebrewers should only be aiming for like 80-85% confidence, not 95%.  In a non-laboratory setting, it's just way too easy for us to screw it up.  In other words, if we were to find, say 80% likelihood that maybe a variable makes a difference, I would have about 80% confidence that that were true..... never 95% confidence, not in an experiment run by homebrewers.

Someone will correct me where I'm wrong, and that's fine.  I'm okay with being wrong.  Cheers all.

783
Beer Recipes / Re: What style am I? Fruit or Fruit and Spice?
« on: January 30, 2017, 08:37:46 PM »
It's only a fruit beer.  Coriander is a requirement of the base style, not an added spice.  Now, if you added a metric buttload of grains of paradise, or black pepper, or even coriander, or something wacky like cardamom or anise, then maybe it should go into fruit and spice.  But just nominal coriander and orange peel?  Naw, it's just a fruit beer at that point, but only because those spices are already expected for the base style.

Cheers and good luck to any comps you enter.  :mug:

784
Questions about the forum? / Re: German Brewing subforum
« on: January 30, 2017, 07:48:26 PM »
Most of the conversation surrounding these processes can easily be kept in a thread or two and remain divided from other content.

Can it?!

785
This is a perfect opportunity for all you LURKERS out there to be heard, and not just those who may or may not be dicks.

786
General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 30, 2017, 07:41:47 PM »
At risk of sounding like I'm trolling from the wrong "side" again, I agree with the above.  Much like the Hot Spot subforum on the Blue Board, low oxygen brewing might be, in essence, uninteresting, non-applicable subject matter to the majority of forum members.  Perhaps we should do a poll on the question:

Would you prefer the topic of Low Oxygen Brewing to become a separate forum or subforum?

If I start such a thread, would it be deleted or locked?  Is there a way to initiate a poll but not allow anyone to comment beneath it?  That might be ideal.  I guess I've never initiated a poll before (at least not that I can recall).  Maybe that is all that's needed.... a way to move this stuff to a forum that can be ignored by those who don't care.  Same thing as Hot Spot subforum on brews-bros.  If the "Unread" button in the corner of the page could be customized to purposely ignore certain subforums, then all might be well with the universe.

Poll or no poll, the decision still rests with me and the AHA.  At this point, the feeling is that there will be no new forum section.  Do we then make one for batch sparging, BIAB, every different technique?  What really needs to happen is self policing.  And your Brew Bros. example is pretty poor becasue that subforum is imploding.  There is no way to customize the Unread button.  C'mon, poeple, rather than all these unrealistic solutions, how about the easy one?  Don't be a dick!

Secret ballot generated, see link below.  This is a perfect opportunity for all you LURKERS out there to be heard, and not just those who may or may not be dicks.

https://www.homebrewersassociation.org/forum/index.php?topic=28653.0

787
Questions about the forum? / Separate Subforum for Low Oxygen Brewing?
« on: January 30, 2017, 07:34:08 PM »
I figured this *might* be a good way to see what everyone is truly feeling on this topic.

Results will not be posted for the first 5 days.

I will add the fact that Bryan requested something like this in the past (and Bryan, feel free to comment below if you've changed your mind at all):

https://www.homebrewersassociation.org/forum/index.php?topic=28018.0

Cheers all.

788
General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 30, 2017, 06:50:45 PM »
Maybe it's time for a separate area for LODO, just like there is for Wedding Brewing.  To me, it would be an "Enter at your own risk" kind of thing.

this seems like a very good idea.

At risk of sounding like I'm trolling from the wrong "side" again, I agree with the above.  Much like the Hot Spot subforum on the Blue Board, low oxygen brewing might be, in essence, uninteresting, non-applicable subject matter to the majority of forum members.  Perhaps we should do a poll on the question:

Would you prefer the topic of Low Oxygen Brewing to become a separate forum or subforum?

If I start such a thread, would it be deleted or locked?  Is there a way to initiate a poll but not allow anyone to comment beneath it?  That might be ideal.  I guess I've never initiated a poll before (at least not that I can recall).  Maybe that is all that's needed.... a way to move this stuff to a forum that can be ignored by those who don't care.  Same thing as Hot Spot subforum on brews-bros.  If the "Unread" button in the corner of the page could be customized to purposely ignore certain subforums, then all might be well with the universe.

789
General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 30, 2017, 04:25:45 PM »
Some of us weren't here in June 2016.

I have tried a lot of beer, including several of yours, and without hesitation I can say your beer is top shelf! If you're doing it wrong it sure doesn't show. Or I just have a bad palate or wrong personal preferences

I should add a disclaimer to my permanent .sig:

     Anyone can make great beer.  Take it from me, a so-called "non-taster".  ;)

Seriously, I test as a borderline "non" taster.  Anyone interested really should do the same, the results might be revelatory to you.  The other side of the coin, however, is that I also think I know what IT is, and I need IT in my lagers, and can be snobbish in this regard.

I wonder if I am viewed as a troll by some.  Too often, even when I think I've provided valuable input, it goes completely ignored.  Ack... whatever.  Realistically, I guess we can't all be part of the in-crowd.  Forget I said anything about this.  ;)

790
General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 30, 2017, 02:45:19 PM »
We all know how to make 99% of our problems disappear.  But we won't do it.  How many strikes should a person get?  How many?  We say that no one has any strikes, but we all know this isn't true either.  Perhaps it is time to update the "rules" with more specifics.  That, or, we ensure there's a rule that says "Anyone can be booted at any time for any reason or even for no apparent reason.  Don't like it, too effing bad."  Or perhaps this could be rephrased into kinder, gentler language, since at this point it seems perhaps the mods are still interested in being somewhat courteous.  But we need to have something like this, such as "One more strike and you're out -- you've been warned" kind of a thing.  Right now, I'm not sure we have anything like that.

791
General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 30, 2017, 04:07:14 AM »
Someone else.

I'm so tired of this and ready for it to all be over.  It's not even entertaining anymore.

792
General Homebrew Discussion / Re: Hop addition times to adjust for IBU's
« on: January 28, 2017, 11:54:29 PM »
To the OP's question - if I would have less than half of an ounce of a particular bag of hops, then I just add them at flameout or to the whirlpool. You get a little extra kick of hop flavor, but without significant IBU's/

I love this idea.  I think I'll use it.

793
General Homebrew Discussion / Re: Hop addition times to adjust for IBU's
« on: January 28, 2017, 10:23:36 PM »
Good points all.  I continue to respect Tinseth's equation, even if he agrees that it's not accurate for everyone everywhere using pellets vs. whole, etc.  It's still the closest thing we've got to go on.

Closest yeah, but with results nearly +/- 40% it ain't too close.

True, dat.

794
Yeast and Fermentation / Re: Amount of yeast to use in a small batch
« on: January 28, 2017, 07:12:47 PM »
I am of the opinion that you want to introduce as a little dead or dying yeast as possible in a beer. Dying yeast express chemicals...

Personally I refer to dead yeast as "yeast nutrients".  At least while it's still fermenting.  In the bottle or keg after many months, I would agree, a lot of dead yeast in the package would be a very bad thing.  Fortunately most of them settle out during fermentation and fortunately most of us take measures to keep all that junk out of the beer at packaging.

I see your point though too.  Cheers.

795
General Homebrew Discussion / Re: Hop addition times to adjust for IBU's
« on: January 28, 2017, 07:09:50 PM »
Good points all.  I continue to respect Tinseth's equation, even if he agrees that it's not accurate for everyone everywhere using pellets vs. whole, etc.  It's still the closest thing we've got to go on.

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