Messages

16

General Homebrew Discussion / Re: Homebrewing Hobby Survey

« on: November 07, 2012, 08:55:09 AM »

Science is for thoughtful people who cannot handle the underlying math that defines what's going on.  Many of my fellow engineering students in college transfered from the engineering track to the science track because they could not handle the requisite math...

Engineering is applied science: math, physics, biology and chemistry.  We make theories into working models.

Hey!  Lay off the scientists!  (My business card actually says "Scientist" on it... )

Yeah! And in my experience the math in my field (physics/astronomy) is more difficult than engineering math.

But I still hate math...

17

General Homebrew Discussion / Re: Homebrewing Hobby Survey

« on: November 07, 2012, 08:53:49 AM »

Science is for thoughtful people who cannot handle the underlying math that defines what's going on.  Many of my fellow engineering students in college transfered from the engineering track to the science track because they could not handle the requisite math...

Engineering is applied science: math, physics, biology and chemistry.  We make theories into working models.

Hey!  Lay off the scientists!  (My business card actually says "Scientist" on it... )

Yeah! And in my experience the math in my field (physics/astronomy) is more difficult than engineering math.

18

The Pub / Re: song title game

« on: November 03, 2012, 09:35:47 PM »

On the Road Again - Willie Nelson

19

Beer Recipes / Re: Saison de Noel part II

« on: November 01, 2012, 12:24:36 PM »

Thanks! Do you think I should replace the Caravienne with Aromatic?

I'd stick with the caravienne. I made a saison last year with (I think) 12 oz of caravienne. I think it added a nice subtle maltiness without being out of place.

20

Yeast and Fermentation / Re: high final gravities

« on: October 30, 2012, 10:34:46 AM »

i typically use white labs yeast with out a starter.

which strain of white labs yeast are you using?

21

Yeast and Fermentation / Re: high final gravities

« on: October 29, 2012, 07:43:09 AM »

You might also try different yeasts, and be sure to use a strain that can tolerate alcohol fairly well. Making a starter might help as well if you pitch at the height of activity.

22

The Pub / Re: song title game

« on: October 28, 2012, 08:46:30 AM »

The Song Remains the Same - Led Zeppelin

23

Equipment and Software / Re: beersmith and lactose

« on: October 26, 2012, 02:54:17 PM »

I've noticed that too. I just look at the OG/FG/ABV before the lactose addition, and go by that instead. As for a fix, I have not idea, but you might want to email the creator of Beer Smith. I emailed once about including a parti-gyle calculator and he responded pretty quick.

24

Ingredients / Re: now hear me out first....

« on: October 25, 2012, 02:38:27 PM »

Sounds like an interesting idea, I would drink a guacamole beer if I were handed one. I think the flavor of cilantro would be nice in the right beer, maybe just add it as you would dry hops. Avocados are one of the fattiest fruits around (up there with olives), so you might want to steep some in vodka to make an avocado extract, otherwise all that avocado oil might ruin the head retention.

25

Beer Recipes / Re: Session Sweet Stout

« on: October 25, 2012, 01:26:53 PM »

That looks excellent too. What's the thought behind the carapils? Body and foam stability?

26

Beer Recipes / Re: Session Sweet Stout

« on: October 25, 2012, 12:46:50 PM »

Okay, I was considering not bothering with the lactose to begin with, so maybe I'll just add it post-primary if I think the body is lacking. Some roasted barley might be a good idea to provide just a slight edgy character to the roast. How did you find the crystal 120? I imagine giving a slight dark fruit flavor similar to special B, or is it just more caramelly?

27

Beer Recipes / Session Sweet Stout

« on: October 25, 2012, 10:37:27 AM »

I'm considering doing a sessionable sweet stout of around 4% ABV (OG~1.048) with the following recipe:

5.5 lb Pale LME
1 lb Crystal 80
0.5 British chocolate malt
0.5 Black Patent Malt
1 lb Lactose
WLP002 English Ale yeast

I would like a nice balance of sweetness and coffee/chocolately roastiness, so do any of those amounts seem out of whack? I'm shooting for a lower alcohol version of Left Hand Brewing's Milk Stout, for those of you who've been able to enjoy that beer. Thank you for any suggestions.

michael

28

Kegging and Bottling / Re: Naturally carbing, adjust sugar amount for style?

« on: October 24, 2012, 06:29:58 PM »

That seems like a bit much to me. I used 125 grams (~4.4 oz) in my APA and I think it was a bit over carbed, I probably wouldn't use more than 4 oz.

It depends on the style and the temp of the beer. The calculator that I use.

http://hbd.org/cgi-bin/recipator/recipator/carbonation.html

ooh, that's a nice calculator.

29

General Homebrew Discussion / Re: FWH question

« on: October 24, 2012, 07:50:47 AM »

What is claimed is that it adds some flavour and a softer bitterness, although with a higher IBU in comparison with a 60 minute addition.

What he said. Some references say that you can estimate FWH by assuming its a 60 min addition plus a 20 min addition in one dose.

30

Equipment and Software / Re: Interesting immersion wort chiller design

« on: October 23, 2012, 04:01:53 PM »

The only thing that should really matter is the chiller surface area, 50 feet of copper coil will chill the same no matter what the design. As already mentioned, just make sure to stir to get an accurate temperature.