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Messages - a10t2

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2536

Equipment and Software / Re: Propane Burners

« on: January 28, 2010, 08:23:02 pm »

Quote from: bendbrew on January 28, 2010, 08:22:07 am

There is a review on this burner that states that kettles made out of kegs do not sit properly on it. Has anyone had this difficulty?

I used a half-barrel keg on mine once but didn't feel comfortable with it. The keg base is just barely larger in diameter than the burner ring, so it's precarious and has to be kept perfectly centered.

2537

All Grain Brewing / Re: acid malt and lactic acid?

« on: January 28, 2010, 10:21:28 am »

Quote from: ndcube on January 28, 2010, 05:14:12 am

Do you know how much a ml of 88% LA weighs at, say, 40F?

Looks like it should be right around 1.22 g/cc. http://www.epa.gov/hpv/pubs/summaries/lactacid/c13462rs.pdf

2538

General Homebrew Discussion / Re: Beer availability........... East Coast/West Coast

« on: January 28, 2010, 10:15:51 am »

Quote from: babalu87 on January 28, 2010, 09:59:20 am

I wonder if some of these smaller breweries could work in conjunction with each other to help spread the goodness around?
Protection of their base market is part of the deal too I would imagine.

Plus a lot of states throw up pretty big obstacles to importing alcohol, both in terms of taxes and by requiring a different distributor in each state.

2539

The Pub / SOTU Drinking Game

« on: January 27, 2010, 09:23:29 pm »

Anyone else give it a try? http://drinkinggame.us/

Literally NO drinks in the response this time. Pretty much par for the course on the speech though - these guys do their homework.

2540

All Grain Brewing / Re: Sulphur?

« on: January 27, 2010, 11:53:51 am »

If you wanted to use it to adjust mash pH, I think you'd be better off buying the sulfuric acid itself. H2SO4 is pretty hazardous to work with though, so I'm not sure there would be any practical advantage over lactic acid.

Even if you did want to use sulfur, you'd be talking about milligram quantities, not a 25 pound sack.

2541

All Grain Brewing / Re: 25-point gain in efficiency!

« on: January 27, 2010, 10:07:02 am »

2542

General Homebrew Discussion / Re: What's brewing this weekend 1/29

« on: January 26, 2010, 11:24:02 pm »

Doing 3 gallons of "starter pilsner" on Monday. It's the first time brewing two weeks in a row, ever. This having a mill at home thing could get dangerous...

2543

All Grain Brewing / Re: malt crushing and wort polyphenols

« on: January 26, 2010, 02:07:15 pm »

Kai, do you have access to a mill that separates the husks, or are you going to do it manually?

2544

General Homebrew Discussion / Re: What's Brewing This Weekend - 1/22

« on: January 26, 2010, 02:02:53 pm »

We need some love in these threads for people who work weekends.

I just brewed 5 gal of "Andrea Doria Porter". This is my third cut at it and I'm getting really close to what I want, but the recipe is out of control - seven grains in this one.

2545

Equipment and Software / Re: Fermenter geometry?

« on: January 26, 2010, 11:33:59 am »

Quote from: dean on January 26, 2010, 11:27:52 am

It would seem to me that a shallow vessel with a larger surface area would grow yeast at a faster rate due to the increased exposure and absorption of oxygen?

Only if you're doing open fermentation. I really don't think the pressure effects due to the fermenter depth can be a factor (at homebrew scales) either.

2546