Messages

1

Yeast and Fermentation / Re: Over Attenuation?

« on: May 24, 2013, 03:08:13 PM »

Now I just make a mental adjustment when I see Beersmith's prediction.

FWIW, BeerSmith isn't predicting anything. It's just using the attenuation numbers from the yeast labs. You can change the predicted attenuation to match what you actually get, if you want. http://www.beersmith.com/help2/index.html?yeast.htm

2

Going Pro / Re: New opportunity...

« on: May 24, 2013, 09:48:10 AM »

What boots do you recommend?  I haven't found any that I love.

I wear pretty basic calf-height work boots. The key (for me at least) was to get some with decent support. The disposable insoles really help me too. http://www.shoesforcrews.com/sfc3/index.cfm?changeWebsite=US_en&route=c_store.viewDetailsOfProduct&partnumber=2060

3

Ingredients / Dosage for generic yeast nutrient?

« on: May 23, 2013, 12:06:00 PM »

Someone left a little jar of Crosby-Baker brand yeast nutrient in a drawer in my kitchen. It's a DAP/urea blend, and the instructions printed on it say to use 1 tsp/gal. I'm thinking that's for wine and would be serious overkill for an all-malt wort. Anyone have a recommended dosage for brewing? I'm thinking maybe 3 g for a 6 gal batch.

4

General Homebrew Discussion / Re: Wrong?

« on: May 22, 2013, 06:06:24 PM »

You lose me when you start using "clamato" and "good" in the same sentence.

5

Yeast and Fermentation / Re: Over Attenuation?

« on: May 22, 2013, 06:04:37 PM »

A lower than expected final gravity could be evidence of contamination. You can't just arbitrarily pick a number and apply it to all beers though. Fermentability depends on the mash parameters. Yeast strain can also influence FG to a lesser extent, and Chico is one of the most attenuative strains there is. As a general rule, low flocculation means high attenuation.

6

The Pub / Re: West Sixth vs Magic Hat

« on: May 22, 2013, 02:08:56 PM »

Hold on a second, let's pick apart carefully where you guys are seeing West Sixth lied about anything.

And this week, one of those enemies got so mad, they decided to try and force us out of business by filing a silly and frivolous lawsuit against us.

This is actually what I was thinking of when I used the word "lying", but upon careful re-reading it walks the line of implying something that is incorrect (that this lawsuit is out of the blue) without actually saying anything demonstrably untrue - though saying that Magic Hat's objective is to put West Sixth out of business strikes me as unfair, and certainly unprovable. Just my opinion, of course.

We know that as a company owned by an international conglomerate, the only value Magic Hat will listen to is their pocketbook, so that’s the only way we know to get them to stop.

Emphasis mine. They were corresponding with Magic Hat's attorneys beginning at least eight months ago regarding a solution that didn't involve litigation. To say now that an internet petition is the only solution they know of to stop the lawsuit is a lie.

7

The Pub / Re: West Sixth vs Magic Hat

« on: May 22, 2013, 01:06:19 PM »

Sounds a lot like West Sixth is trying to make it seem like the 'big bad wolf' is beating up on them when their logos are really quite similar.

I'd do the same thing, albeit without the lying. Just think of how many thousands of people have heard of West Sixth now.

8

Yeast and Fermentation / Re: Color pickup from dark beer yeast slurry

« on: May 22, 2013, 12:35:44 PM »

If you can, just let it settle out in the fridge for 2-3 days. Then you should be able to decant nearly all the beer.

9

Yeast and Fermentation / Re: Re pitching chico/1056 from local brewery

« on: May 22, 2013, 12:35:02 PM »

A friend always thinks we are overpitching, but my results are good.

I would say you're *massively* over-pitching, but Chico is so neutral you can get away with it. I would say that amount of packed slurry is somewhere in the range of 600-900 billion cells.

10

Yeast and Fermentation / Re: Wyeast 1968 - Wow

« on: May 22, 2013, 12:25:56 PM »

There's a button for embedding Flash, but as far as I can tell it's either broken or disabled for security reasons.

That's some healthy looking yeast!

11

The Pub / Re: Cellar decided to become a sauna

« on: May 21, 2013, 07:03:34 PM »

A few weeks or months aren't a concern, but you definitely don't want to store it that warm in the long term.

12

General Homebrew Discussion / Re: First beer taste

« on: May 21, 2013, 06:01:03 PM »

-Why was there a ring of yeast (think that's what it was) at the bottom of this bottle? I thought that was only for bottle conditioned beers?

I would assume that you are bottle conditioning. That's when you add sugar to a beer before bottling, and let the yeast carbonate it in the bottles.

13

The Pub / Re: Cellar decided to become a sauna

« on: May 21, 2013, 04:33:15 PM »

Is the refrigerator an option?

14

The Pub / Re: West Sixth vs Magic Hat

« on: May 21, 2013, 04:07:23 PM »

looking pretty similar to me.

The amber was what made me do a double-take:

15

The Pub / Re: West Sixth vs Magic Hat

« on: May 21, 2013, 03:11:03 PM »

If I was them I would be immensely pissed at my graphic design guy(s). Way too close for comfort.