Messages

1231

Equipment and Software / Re: Software?

« on: March 16, 2012, 07:19:33 am »

+1 Beersmith2  It has a lot of great features and is quite easy to use.

I also like Beersmith 2. It seems to have improved tools for calculating pitch rates, but I haven't tried those. I just know it is more than Beersmith 1 offered.

1232

Equipment and Software / Re: New Boil Kettle

« on: March 16, 2012, 07:17:42 am »

+1 on a pickup tube. You could account for the dead space in your recipes, but since this is a boil kettle you'd be loosing a HUGE amount of the fermentables sugars.

1233

Equipment and Software / Re: I love beersmith

« on: March 16, 2012, 07:16:02 am »

Try www.ibrewmaster.com
 
There is an android app called Brewer's Assistant that allows import of beersmith recipes, but I see mixed reviews for it and I don't think there is an iPhone version.

1234

The Pub / Re: Guinness Ad

« on: March 16, 2012, 07:09:16 am »

<singing> AWE-SOME! </singing>

1235

Other Fermentables / Re: Acid in cider

« on: March 16, 2012, 05:18:29 am »

I get my tannins from oak chips and black tea. I tried Earl Grey last time, and it turned out to be my favorite so far, at one bag per gallon. You can't taste the tea, but the bergamot gives the cider a slight floral/citrus note. Pretty subtle, but it's there if you look for it.

That's pretty interesting - how much did you use?

1236

Questions about the forum? / Re: Go Down

« on: March 15, 2012, 02:26:26 pm »

'Go Down' works for me now with compatibility view off.  But the 'New' button goes to the top of the page with the newest post, but not to the newest post itself.  I only care about the first problem though - PROBLEM SOLVED 

1237

General Homebrew Discussion / Re: Condo Brewing

« on: March 15, 2012, 09:22:59 am »

I've heard about glass top stoves cracking with too much heat, so a huge boil on those might not be advised.  I only boil about 4.5 gallons so I'm not too worried about it.  Coil stoves suck because the coils aren't too stable when too much weight is on them.

I've heard people concerned about cracking, but never heard of it actually happening to someone. Those burners themselves are much hotter than the pot of 220F wort on top.
 
One downfall though is it is much harder to regulate temperature since, especially with ceramic top stoves, the glass stays hot for a long time after the burner is turned off. Boilovers made easy!

1238

Other Fermentables / Re: Acetic acid curiousity question

« on: March 15, 2012, 08:40:02 am »

I've been messing around with potassium metabilsulfite and potassium sulfate...

potassium sulfate or potassium sorbate?

1239

Other Fermentables / Re: Acid in cider

« on: March 14, 2012, 03:32:04 pm »

First - nice score!
 
I always add to taste. Here is my method which I use for acids, flavorings, etc. -
 
1) Figure out how much acid I think I will want in 5 gallons (many jars of acid come with 'recommendations'.
2) Dissolve 1.5X that amount in 1.5 cups of your fermented beverage (I like cups because there are 48 teaspoons in a cup and a 5 gallon batch is close to 48 12oz servings - makes for easy dilutions).
3) Pour several 6oz portions of fresh cider.
 
4a) Add 1/4 tsp to one (This is a half dose).
4b) Add 1/2 tsp to another (Full dose).
4c) Add 1 tsp to another (Double dose).
4d) etc - You can decide what dosages you want to try.
 
5) Stir, taste and decide which tastes best. Try other dosages if you think it needs it.
 
6) Use the original dosing cider to add acid to the full batch. If you like the 'full dose' version best, then add 1 cup to 5 gallons. 1/2 dose would be 1/2 cup in 5 gallons. If you want to increase the dose from your original estimate, you might have to mix up more.
 
I use malic acid since it is the acid in apples. I know other people use acid blend too.
 

1240

General Homebrew Discussion / Re: You know you're obsessed with homebrewing when...

« on: March 14, 2012, 09:06:11 am »

You think you're low on beer when you have less than a 6 month supply of homebrew ready to drink.

1241

Ingredients / Re: does rye malt always have a gray-blueish tint to it?

« on: March 14, 2012, 06:16:16 am »

Not rye specifically, but I feel like I've seen other malts with this. Hard to tell without seeing what you've got myself.

1242

General Homebrew Discussion / Re: What is your perfect spring beer?

« on: March 14, 2012, 06:13:41 am »

Dogfish Aprihop (apricot IPA) is my favorite, though I've never tried to brew something like it.

1243

General Homebrew Discussion / Re: Condo Brewing

« on: March 14, 2012, 05:52:26 am »

One of the elements on my electric stove appears to be powered by a small nuclear reactor and I can easily boil full 5gal batches.  You might give it a try with water before modifying your equipment.

1244

Yeast and Fermentation / Re: Ramping Up the Temp at the End of Fermentation - How Warm is Too Warm?

« on: March 13, 2012, 06:06:29 am »

Not much fermentation actually occurred while it was warm, so not much to worry about.

1245

Kegging and Bottling / Re: Re-yeasting already bottled beer

« on: March 13, 2012, 06:04:49 am »

I agree that champagne yeast might be dangerous. S-05 sounds like a good idea.