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Messages - dmtaylor

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856
Commercial Beer Reviews / Re: Leinenkugel Big Eddy Wee Heavy
« on: November 23, 2013, 05:38:32 AM »
I guess SAB/Miller/Coors is finally doing something right.  They're hitting the market from two dozen different angles now it seems, not focusing just on one or two brands.  The Blue Moon offerings are okay, I like the Batch 19, I have not tasted the Third Shift Amber yet but I'm willing.... but I certainly agree that Big Eddy is where it's at.  Here's hoping Big Eddy gets a LOT BIGGER!  :)

857
Other Fermentables / Re: First Cider
« on: November 21, 2013, 05:31:10 AM »
Just about any homemade cider is going to taste very tart compared to the commercial stuff.  Commercial ciders are often made to taste extremely sweet with a ton of fresh apple flavor.  REAL cider is nothing like that at all, and that is what you are experiencing.

I also noticed when I've used US-05 that it gives off this big yummy honey flavor.  So it wasn't just me!?

858
Other Fermentables / Re: Starting My First Cider
« on: November 14, 2013, 10:52:21 AM »
Denny may be right.  I use both sorbate and sulfite.  AND gelatin.  I'm running several experiments right now aiming to kill fermentation dead before it goes below 1.000, and will soon be able to report back with greater certainty on what works best.  But at least for the first couple of batches, it looks like it worked like a charm.  No gushers or explosions yet.  Am I playing with fire?  Okay, I admit it -- maybe.

859
Kegging and Bottling / Re: Quick help
« on: November 14, 2013, 05:27:01 AM »
If you want carbonation by Thanksgiving, good luck... Keep the cider real hot at like 80 F and maybe you'll get there.  Otherwise it typically takes a good month to carbonate your cider.

860
Other Fermentables / Re: Starting My First Cider
« on: November 13, 2013, 09:01:46 PM »
Ciders generally take longer than ales.  The fermentation doesn't take off fast in the first 48 hours like for beer.  Cider will fizz and fizz slowly over the course of 3-6 weeks, and needs to be racked once or twice if you don't want the cider to ferment out bone dry.  Cider will ferment fast at room temperature and taste okay, but it's better if you can "lager" ferment it around 45-50 F for a couple of months.  You might get a decent cider by Christmas, fermented 65-70 F, but you're cutting it awfully close.

861
Kegging and Bottling / Re: Quick help
« on: November 13, 2013, 07:12:20 PM »
I would use less.  1.5 oz should be plenty.

862
Other Fermentables / Re: Starting My First Cider
« on: November 13, 2013, 07:11:20 PM »
I would rack it right now and slam it with gelatin and sulfite/Campden.  Otherwise it will probably keep on fermenting down below 1.000 and be very very dry.  Which is fine if you like dry cider.  But if you want sweetness, go ahead and rack and knock out the yeast right now.

863
Yeast and Fermentation / Re: Mangrove Jack's Dry Yeast
« on: November 13, 2013, 05:55:39 AM »
Hopefully my LHBS will get it.  The cost + shipping = more than liquid.

And then there's this...

Is Rebel the only big online store to carry it?

I am pretty sure William's has got the Mangrove yeasts for cheap (plus shipping).

864
Kegging and Bottling / Re: Gelatin First Try
« on: November 11, 2013, 09:34:13 AM »
Boil just the water, not the gelatin.  I'm not sure why but as a chef in the old days I was always told never to boil gelatin -- it must break down or something if boiled too hard, I don't know.  So... boil the water (I do it in the microwave which only takes like 90 seconds), then stir in the gelatin until dissolved.  It takes a while but eventually it will fully dissolve.

865
Kegging and Bottling / Re: Low Carbonation in Bottles
« on: November 10, 2013, 12:11:48 PM »
Bring back to room temperature for another week or two.  It will help also if a couple times a week you turn over each bottle a couple of times (but don't shake!) to get the yeast sediment back into solution so they can eat your priming sugar easier.  A couple more weeks at room temperature then and you should be alright.

866
Ingredients / Re: Rye Malt?
« on: November 09, 2013, 05:45:30 AM »
You can safely use a lot more rye than that, but do not use any less or it will be difficult or impossible to detect.

867
Yeast and Fermentation / Re: Phenolic off-flavour issue
« on: November 06, 2013, 07:39:33 AM »
Not to raise the debate but I'm a huge fan of plastic, been using the same buckets for over 5 years with no infections in a single batch. They get soaked in OXY, sanitized with Star San and work perfectly fine. IME I find that infections are usually associated with something else in the process like spigots, tubing, keg set ups, infected starters, bottles, etc.

I was a huge fan of plastic for 12 years before it bit me square in the buttocks.  One day your luck may run out.  Take it from a guy who's been there.

868
I think it will turn out okay.  The big thing I see is that your second smaller beer will turn out bone dry because you are essentially mashing for 3 or 4 hours or whatever instead of just the typical 60 minutes.  So you might want to adjust the small beer recipe by throwing in a pound of lactose or maltodextrin (unfermentable sugars).

869
Yeast and Fermentation / Re: Phenolic off-flavour issue
« on: November 06, 2013, 05:56:36 AM »
Yeah, I see your point there... but I use 3-gallon carboys, which are still a bit of a pain but not nearly as heavy.

870
Yeast and Fermentation / Re: Phenolic off-flavour issue
« on: November 06, 2013, 05:17:20 AM »
I recently joined the "I hate plastic" club after way too many contaminated batches.  I switched to glass carboys last year and will never look back again.

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