Messages

1276

The Pub / Re: AHA Pub Discount

« on: March 06, 2012, 09:19:04 am »

I was at Shipyard Brewery in Portland, ME on Saturday for the tour and asked. The lady said they didn't participate but thought it was a great idea.
 
I just checked and apparently the Shipyard brewpub does participate.

1277

Questions about the forum? / Re: Go Down

« on: March 06, 2012, 09:06:24 am »

Well, I'll be damned...logging in as a mere mortal, I have the same "go down" problem.  I've reported it to the AHA IT folks.

NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

1278

Homebrew Competitions / Re: NHC Entries closed....

« on: March 06, 2012, 08:43:30 am »

Also 'competitive homebrewing' as opposed to 'casual homebrewing' say wha??? What happened to RDWHAHB? All homebrewing should be casual - not saying it doesn't hurt to get feedback on recipes, but if the whole reason someone is homebrewing is to get medals, there's a problem somewhere.

^^^^^^^^That

I like competitive homebrewing. It is competitive competition entering that I object to.

1279

Equipment and Software / Re: Fermentation Fridge

« on: March 06, 2012, 08:19:06 am »

Problem solved
 
http://www.homebrewersassociation.org/pages/community/pimp-my-system/show?title=pimp-my-system-richard-trevino

1280

All Grain Brewing / Re: Gelatinizing Raw Wheat

« on: March 06, 2012, 08:05:53 am »

Randy Mosher gave a friend of mine some advice on raw wheat through Ask the Experts. Scroll down to Richie from Delaware -
 
http://www.homebrewersassociation.org/pages/lets-brew/ask-the-experts/randy-mosher?cid=zdS6p%2bpj6%2bg3tEBYRiz1dw%3d%3d&redirect=http://www.homebrewersassociation.org/pages/lets-brew/ask-the-experts/randy-mosher

1281

Questions about the forum? / Re: Changes

« on: February 29, 2012, 09:50:07 am »

I don't think firefox has compatability view.

1282

Yeast and Fermentation / Re: Making a starter with Brett B

« on: February 29, 2012, 08:40:39 am »

Makes sense then.
 
I saw on a white labs Q&A that you should double your starter sizes to get the same growth as with Saccharomyces.
 
http://www.whitelabs.com/beer/strains_wlp650.html

1283

Extract/Partial Mash Brewing / Re: Coffee Stout - no carbonation

« on: February 29, 2012, 08:04:27 am »

I had several batches with carbonation consistency problems - until I started stiring the wort/priming sugar in the bottling bucket.

1284

Yeast and Fermentation / Re: Making a starter with Brett B

« on: February 29, 2012, 08:02:22 am »

I also remember orval being fermented with a relatively clean yeast and bottled with brett.

1285

Questions about the forum? / Re: Changes

« on: February 29, 2012, 07:41:43 am »

I don't think there was ever an answer for the "new" post going to the top of the last unread page instead of the last unread post.  It's kind of annoying.

I'll see if I can get somebody from the AHA to look into it, because I can't since it works fine for me.

Any word on this?  It makes reading this forum almost twice as time consuming.

If you're using IE9, clicking compatability view fixed it for me. It's the 'broken page' icon on the address bar to the left of refresh.

1286

Equipment and Software / Re: I hope this pump is strong enough...

« on: February 29, 2012, 07:31:47 am »

Well, I just tested the flow rate through my chiller and it works out to 40 GPH. I think I'll return it and get one that is rated higher (wow, 1/6th the "rated" flow rate, I wonder how they actually test them to get 264 GPH). The next one up is 620 GPH for $35. Assuming I get 1/6th of that I should be at 100 GPH. I can't find the web site where I saw a test of immersion chillers and recirculation of ice baths, but I seem to remember 100 GPH was the sweet spot.

That stated flow rate is at the output with no resistance and 25 feet of 3/8 tubing provides a lot of resistance. Look at the head pressure of pumps as this this equates to power. Higher head pressure will help push water through the chiller.

1287

Kegging and Bottling / Re: Keg Carbonating

« on: February 28, 2012, 11:56:04 am »

Also, if you were going to prime the keg with sugar - you use less due to the difference in headspace in the keg vs bottles. Usually 1/3 cup is about all that's needed to carbonate it.

Huh??  Unless you are knocking out lots of CO2 during the bottling process, it should take exactly the same amount of sugar to carb a keg as bottles.  It takes the same number of molecules of CO2 to get beer to a given volume of CO2 disolved.  Now, temperature during fermentation and bottling make a difference.  A lager should take much less sugar than an ale, due to the larger amount of fermentation-derived CO2 in the beer at a colder temperature. 

The head space might make a teeny tiny difference, but it shouldn't make much.

I always read that and assumed it was differences in headspace, but not that I calculated it there probably isn't much of a difference. I have read to use less sugar to carbonate kegs than bottles though. Hmm.

1288

Beer Recipes / Re: What makes a recipe "yours"?

« on: February 28, 2012, 11:24:48 am »

I think all that matters is that you are comfortable with whatever you're calling it, since recipes are only a starting point and brewing technique is responsible for most of the quality in a beer. I think of it like music - rock and pop musicians look down on cover bands, but classical musicians have been playing other people's music for centuries.

1289

Beer Recipes / Re: RIS Recipe Critique

« on: February 28, 2012, 09:54:01 am »

Good to know.  I have never tried drinking it I was just wondering if it woulds be any good.  Looks like the consensus is no.  I will just dump it. 

Bottle it to serve to the annoying neighbor that keeps drinking all your beer.

1290

Beer Recipes / Re: Black Champagne

« on: February 28, 2012, 09:49:35 am »

Sounds great. I'd shoot higher on the alcohol, 8-9%, 6% doesn't say champagne to me. But that's me.