1
The Pub / Re: A bomber is rarely a good deal
« on: Today at 03:50:44 PM »Socks packs move faster
I like it when you get three different patterns in the same package. Like with boxers.
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I like it when you get three different patterns in the same package. Like with boxers.
2
Extract/Partial Mash Brewing / Re: Final gravity again.
« on: Today at 11:38:02 AM »
Looks like an FG ~1.009 unless I'm misreading the hydrometer.
A good quick estimate (which will generally be within ±0.2% ABV) is: 131*(OG - FG) = 131*(1.043 - 1.009) = 4.5% ABV.
Balling's formula (more complicated but potentially more accurate, especially at high gravities) gives 4.4%.
A good quick estimate (which will generally be within ±0.2% ABV) is: 131*(OG - FG) = 131*(1.043 - 1.009) = 4.5% ABV.
Balling's formula (more complicated but potentially more accurate, especially at high gravities) gives 4.4%.
3
Yeast and Fermentation / Re: dry yeast temp shock
« on: Today at 11:31:02 AM »
Pay attention to your sanitation and they can sit there basically indefinitely. If you're getting antsy you can also attemper the yeast by adding a little cool wort, stirring, and repeating a few times.
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Yeast and Fermentation / Re: Over Attenuating Yeast - How is it Possible?
« on: May 17, 2013, 11:14:46 AM »would(do) you adjust your rate for the same recipe if the volume change were large(2x)?
I don't, and I don't know of anyone who does. I've worked with one mid-size brewery that has fermenter volumes ranging from 2-8 brew lengths, and their pitching rate is constant across all of them (for a given product). Their consistency is also very good, which probably isn't surprising since they have a full-time QA tech managing their yeast strains.
What I *do* adjust in an effort to maintain consistency is fermentation temperature. My very approximate, entirely anecdotal approach is to add about 1-2°C per 10 bbl of fermenter volume. So where I start most 5 gal batches of ale at 18°C, I start 15 bbl at 20°C and 30 bbl at 21°C. Bear in mind that my atmospheric pressure is already ~4 psi lower, so a 15 bbl batch here is like a 5 gal batch at sea level, at least as far as hydrostatic pressure goes.
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Yeast and Fermentation / Re: Over Attenuating Yeast - How is it Possible?
« on: May 17, 2013, 10:25:42 AM »
Pitching rates don't have a significant effect on attenuation, at least within reason. I suppose that massive over-pitching could reduce the FG in some circumstances, but I don't think it would be a good solution. You'd be much better off adjusting the mash parameters and keeping the fermentation flavor profile as similar as possible, IMHO.
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Yeast and Fermentation / Re: Over Attenuating Yeast - How is it Possible?
« on: May 17, 2013, 09:28:06 AM »much different pressure on the yeast
I think people under-estimate this effect. IME a 5 gal fermentation will finish about 0.5-1.0°P lower than a 7-15 bbl batch using the same recipe.
7
General Homebrew Discussion / Re: Cowboy Brewers
« on: May 16, 2013, 10:49:55 PM »He's wearing a shirt. Don't know about pants.
That looks like Pro Night, so no guarantees.
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Beer Recipes / Re: Ballast Point Homework Series...
« on: May 16, 2013, 03:58:30 PM »Did I read that right that it's only a 20 minute mash?
20 minute rest, plus mash-in, vorlauf, and lautering. Probably 1.5-2 hours in conversion range.
9
Equipment and Software / Re: Cleaning Beerstone
« on: May 16, 2013, 09:38:08 AM »where do you buy it? can't find it.
You can order direct from 5 Star, or anyone with an account can order it for you. Like most of their products the minimum is a case of 4 x 1 gal jugs. I'm sure there are some homebrew shops that repackage it in smaller quantities. Google turned this up: http://www.store.homebrew4less.com/Five-Star-Acid-5-Conc-Nitric_Phosphoric-Blend--1-Gallon/productinfo/BC6712-A-1/
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Kegging and Bottling / Re: Bottles Bursting with Flavor
« on: May 16, 2013, 09:24:36 AM »it shouldn't get more carbonated with time unless you are using a wild yeast.
Even then, if it's getting more carbonated over time it's scenario #3.
11
General Homebrew Discussion / Re: Cowboy Brewers
« on: May 15, 2013, 09:42:24 AM »I've got Chuck Taylor hi tops, too. Doesn't make me a basketball player!
Not unless you're going out for the ABA.
12
The Pub / Re: NTSB Recommends 0.05% BAC Limit
« on: May 14, 2013, 01:18:08 PM »lowered to the real objective of zero tolerance.
Can't come soon enough, IMHO. I don't understand why I have to be on the road with people who have three or four DUIs.
Edit: I fail at reading comprehension. By "zero tolerance" I was referring to consequences, not the actual number.
14
General Homebrew Discussion / Re: Cowboy Brewers
« on: May 13, 2013, 01:30:10 PM »
If only it was Alien Cowboy Magazine... 
Edit: Actually, one of the ranchers who picks up our spent grain brews at least occasionally. I'll mention it to him next time he's in.
Edit: Actually, one of the ranchers who picks up our spent grain brews at least occasionally. I'll mention it to him next time he's in.
15
All Grain Brewing / Re: Grains on hand
« on: May 13, 2013, 01:14:41 PM »
Most of my brewing is either US-style pale/amber ales, Belgian-style ales, or German-style lagers, so bear that in mind.
By the sack:
US 2-row Pale
Ger. Pilsner
Ger. Munich I
Moderate quantities (<5 lb):
US White Wheat Malt
UK Medium Crystal, ~60 SRM
Ger. CaraVienne, ~20 SRM
Small quantities (<1 lb):
Ger. CaraMunich, ~50 SRM
Bel. Special B, ~150 SRM
UK Extra Dark Crystal, ~150 SRM
Ger. Munich II
Pale Chocolate
Chocolate
Black Patent
Roasted Barley
By the sack:
US 2-row Pale
Ger. Pilsner
Ger. Munich I
Moderate quantities (<5 lb):
US White Wheat Malt
UK Medium Crystal, ~60 SRM
Ger. CaraVienne, ~20 SRM
Small quantities (<1 lb):
Ger. CaraMunich, ~50 SRM
Bel. Special B, ~150 SRM
UK Extra Dark Crystal, ~150 SRM
Ger. Munich II
Pale Chocolate
Chocolate
Black Patent
Roasted Barley