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  1. dmtaylor

    Robust lingering bitterness

    Since your OG only hit 1.035, I think this threw your BU:GU ratio out of whack (BU:GU of 0.74 is fairly high). Also I think your sparge pH was likely quite high around 6.0 or higher, unless you acidified your sparge water. This could lead to astringency in addition to your high BU:GU, the...
  2. dmtaylor

    Robust lingering bitterness

    Can you provide some specifications for an example recipe or two, with your hop addition schedule, including alpha acid percentage, time in the boil, boil volume, and OG? What are you using to calculate IBUs? I wonder if your IBU calculations are way off. Does your software use Tinseth or...
  3. dmtaylor

    Just Not Hitting the O.G. Numbers.

    I use vinegar, and the beer is perfectly enjoyable, no one notices. On the other hand, my mash pH isn't 6.2 either. Vinegar for adjustment with a pH like that.... whew, I think you'd be right! Yeah, that's alkaline alright!
  4. dmtaylor

    Highest IBU beer you've had/made

    Empirical science
  5. dmtaylor

    Highest IBU beer you've had/made

    It is physiochemically unlikely to exceed 90-95 IBUs in a beer for real. The estimation calculators are incorrect at these levels. There is a real-life ceiling of about 95 IBUs. So..... The most IBUs I have ever tasted was about 95 IBUs, probably hundreds of different beers like this.
  6. dmtaylor

    Double Pilsner - glucoamylase?

    I won't touch the stuff. An overnight mash (like 8-12 hours) beginning no higher than 64-66 C will accomplish similar results without stupid fad chemical additions. Start your mash before bed, get up the next morning, bring to the boil, etc.
  7. dmtaylor

    BJCP category for an IPL

    Just enter it as American IPA. The judges don’t know or care what yeast you used.
  8. dmtaylor

    Liquid Yeast - am I missing something?

    It could be. I've heard theories like this many times, and starting to think it could really be. Probably not the S-04 (as it's Fermentis, and almost the same as Notty anyway), but at least the Windsor/Notty combo. Either that, or maybe it really *is* *just* S-04? Another theory of mine...
  9. dmtaylor

    Liquid Yeast - am I missing something?

    It is dodgy. But also, if it saves me a couple bucks, I'm not against it either. Cheers.
  10. dmtaylor

    Liquid Yeast - am I missing something?

    They won't specifically tell you which ones are which. But, Notty = M42.
  11. dmtaylor

    Mangrove Jacks M76

    Not sure why you would want to dump yeast in the middle of active fermentation, unless harvesting for a new batch. Yeast itself has a certain tartness, which will be removed once the yeast is finished and settles out. I think you're fine, just need to be much more patient.
  12. dmtaylor

    When is FG too low and should I bottle?

    Jeez, I didn't even look at which yeast you used. If it's 3711, you'll end up with 1.002 regardless of anything else you do to the recipe. And it will take about 3.5 weeks to get there. It keeps going and going, slowly, in my experience. Patience is necessary with this yeast strain in...
  13. dmtaylor

    Liquid Yeast - am I missing something?

    Dried yeast stores almost forever reliably; no starter required. Liquid yeast stores for a very short time and is very unreliable; starter is always strongly recommended. That's it, in a nutshell.
  14. dmtaylor

    When is FG too low and should I bottle?

    Best advice is to wait until you are certain it's finished (no more curvature!), then wait ANOTHER 3 or 4 days, just to be on the safe side. This is the way to avoid overcarbonation and gushers, unless you enjoy that sort of thing.
  15. dmtaylor

    MJ M76 Bavarian lager yeast.

    Looks great right now. But my point is more along the lines of... if it's fully carbonated in 5 days, just imagine how carbonated it will be in 10 days, 15 days, etc. Many of my beers take 10-15 days to fully carbonate. Maybe you'll be alright. But, be cautious and not surprised if it...
  16. dmtaylor

    MJ M76 Bavarian lager yeast.

    I hope you like gushers, because you used a good bit too much priming sugar. Pop a bottle to test within the first 5 or 6 days.
  17. dmtaylor

    90 minute boils v shorter boils

    Blind tests become most useful to me when *I* am the one doing the blind tasting. ;) I could give you my thoughts on Brulosophy, but, we really digress...
  18. dmtaylor

    90 minute boils v shorter boils

    Big reasons for a long boil, but why it's not so important: 1) Hop utilization. But utilization falls off rapidly beyond 60 minutes. If you're concerned about reduced bitterness, it is easy to shorten the boil and just use a couple extra grams of bittering hops. 2) Maillard reactions. But...
  19. dmtaylor

    Differences in BF vs BF ?

    Key thing to be aware of: When you are priming in a keg, you need less than half the amount of priming sugar as compared with bottling. It's just a fact. When I calculated the amounts of priming sugar for bottling vs. kegging, I ended up with about 140g and 62g. So if you are kegging, I...
  20. dmtaylor

    90 minute boils v shorter boils

    Don't boil for 90 minutes. Just don't.
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