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Messages - dmtaylor

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781
all the IBU formulae in the universe are all wrong when compared with laboratory results

That has not been my experience.

That's good to hear.  I've got to admit, I personally have never sent any samples in for IBU testing, so I can only go based on what I've read and heard from others.  Of course you know 99% of them are sending in IPAs that have been hanging around for 3 months or who knows what.  ;)

782
Beer Recipes / Re: Experimental SMaSH Rye malt and Galaxy
« on: March 22, 2016, 10:12:52 AM »
You may not like the way a 100% rye malt beer tastes.

That's a good word of caution.  Everyone doesn't love it.  I find that in amounts as high as 40% as I have used, it gives a downright earthy, sort of muddy flavor, and muddy grayish color as well for that matter.  It's not for everyone.  But, you WILL learn a lot about its flavor if you do a SMASH, though!  I still think it's a worthy experiment.  And with Galaxy in there...... it's going to taste great I think.

783
Ingredients / Re: Gravity contributions of Raisins, Dates and Figs?
« on: March 22, 2016, 10:09:44 AM »
Would there be any advantages other than increased sugars if mashed?

Why would mashing make any difference?  And good point about straight sugar, Dave.

I'd never thought about this until yesterday, but considering that the dried fruits contain more carbohydrates than simple sugars, if you mashed with enzymes, these carbs (i.e., starches) should theoretically be convertable just like we all do with malt, converting starches to sugars.  Raw malt is sweet, but gets much sweeter with mashing, etc.  So, why should fruits with extra starches be any different?!?!

784
Unless his thesis is on marketing new products... um, ya.

I also gave no email, though he probably can hack his way in anyway
Mic drop

Well, yeah....  ::)   8)

785
All Grain Brewing / Re: Not converting??
« on: March 22, 2016, 05:15:47 AM »
I haven't done one in years either, but if I had ta lot of adjuncts I would.

But just to reiterate - if you have husk material your test will always show unconverted, which is why so many people have problems.

More common with BIAB (no recirculation) I would bet.  I brew in a bag too but I also "filter" or do a sort of fly-sparge through layers of colanders and mesh.

786
Beer Recipes / Re: Experimental SMaSH Rye malt and Galaxy
« on: March 22, 2016, 05:13:50 AM »
He's only making a tiny batch, I assume BIAB, so for that the hulls probably aren't necessary.  Otherwise, yes, they would be in a cooler mash tun!

787
Kegging and Bottling / Re: Favorite Bottles?
« on: March 22, 2016, 04:39:12 AM »
I love bottles where I already removed the labels.  Otherwise I love the ones where the labels slide right off as soon as they get a little bit wet.  ;)

Cheers.

788
Beer Recipes / Re: Experimental SMaSH Rye malt and Galaxy
« on: March 22, 2016, 04:36:13 AM »
Yum.  Expect it to have a very full oily body, unique earthy bready flavor, and the most huge creamy head with the best retention you ever saw in your life.  I would recommend priming less than normal for carbonation on the low end for that reason.  Also, of course, the Galaxy hops are lovely but will also overpower some of the rye's more subtle complexities.  But it will turn out awesome overall.  Cheers.

789
This ghetto brewer has insufficient interest in digital measurement devices.  I lasted for about 7 minutes before I hit the little red X in the upper right corner.

790
We derail a lot.  Stuff happens.  No worries.

791
Ingredients / Re: Gravity contributions of Raisins, Dates and Figs?
« on: March 21, 2016, 07:34:32 PM »
Good to know Dave.

I'm not sure how I'm going to approach this yet but it will be an original Dubbel/DSA combo with mixed base malt, date/fig/raisin/Turbinado contributions and whole leaf American hops.

See revisions above also.

Yummy yum.  Good luck with it.

792
Ingredients / Re: Gravity contributions of Raisins, Dates and Figs?
« on: March 21, 2016, 07:13:15 PM »
As promised...... in my experience, dried dates will give you 26 points per pound per gallon (1.026 specific gravity).  Sorry that's all I know.  I would guess the other dried fruits should give very similar results.

EDIT: Now I'm wondering if the Experimental Homebrewing book assumes the dried fruits are sugar coated??  Hmm, my scientific mind will think on this some more............

EDIT #2: No, I'm right.  EH is wrong (sorry Denny).  Dates should give about 26 ppppg based on my experience.  The ones I used were not mashed with any malts, just crushed and added to water, then measured with hydrometer.  If mashed with malts, they would have yielded more, as carbs got converted to more sugars.

I calculate figs might be as much as 32 ppppg if mashed with malts and assuming 100% efficiency.  Otherwise assume a bit less.  Raisins the most, up to 35 ppppg, same caveat.  This is based on the nutrition information from real dried fruits in my kitchen cupboard, ratio of grams of carbs per total grams, and assuming it's all converted into sucrose, which it's actually not, but anyway, sucrose has 45 ppppg, so... you probably ain't going to ever see the 1.070s for one pound in one gallon that EH talks about, not sure how that would happen?!?!

793
It's a bit off topic for this thread, but, the main place that breaks down is when trying to clone another beer based on interpreting quoted bitterness values.

Yup, exactamundo.

794
My understanding is that IBU estimates are for the fresh wort so its not surprising that the IBUs is the finished beer are substantially less.
That is not my understanding. Can you point me to any reference to that? I am willing to read and learn.

My own experience was that Tinseth is the most accurate on beer samples. Yeast selection can have a big influence.

I tend to be a Tinseth believer kind of guy myself.  HOWEVER -- and this is a really BIG "HOWEVER"........



Perhaps not the best analogy.  But my point is that instead of trying to determine the exact number of IBUs for a given beer, realize that all the IBU formulae in the universe are all wrong when compared with laboratory results, and anyway, taste perception is still everything and might be totally different from either one.  Aha!

795
All Grain Brewing / Re: Not converting??
« on: March 21, 2016, 02:24:08 PM »
I have never, ever done an iodine test for conversion and have never not had my grains make a sugary wort. Ever.

Bingo.  We win.

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