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Messages - a10t2

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1
General Homebrew Discussion / Re: Mash Tun Setup
« on: Today at 04:59:27 PM »
For vorlauf, ideally you'd want the outlet to be below the wort level (but above the grain bed) in order to avoid oxidation. For sparging that isn't an issue, so there's no reason not to keep the manifold out of the mash and easier to clean.

2
All Things Food / Re: What is cooking today?
« on: October 13, 2018, 04:33:02 AM »
That bacon...

3
All Things Food / Re: What is cooking today?
« on: October 10, 2018, 06:16:48 PM »
Smoked chicken from a can?

Trader Joe's!

4
Extract/Partial Mash Brewing / Re: Full 5 gallon boil, or ???
« on: October 09, 2018, 04:57:41 PM »
When I do partial boils I freeze the makeup water a couple days ahead of time. It helps a little with the sanitation issue (and pre-boiling can virtually eliminate it), and eliminates the need for any other chilling. Equal parts ice and near-boiling wort will come to equilibrium at ~60°F.

5
All Things Food / Re: What is cooking today?
« on: October 09, 2018, 03:56:20 PM »
First significant snowfall means it's lazy crockpot soup time! Smoked chicken, roasted tomatoes, Christmas chiles, and a little cream, every bit of it from cans. Full disclosure, the garlic sourdough toast is homemade.


6
Extract/Partial Mash Brewing / Re: a little help for a beginner?
« on: October 08, 2018, 06:48:00 PM »
I'd bet the oak will soak up less than that

Good call; I didn't even consider not adding the whiskey!

7
Extract/Partial Mash Brewing / Re: a little help for a beginner?
« on: October 08, 2018, 05:46:37 PM »
Nope, there will be so little alcohol boost that it will be unmeasurable.

Small anyway: every 1 fl oz of 80 proof liquor will add ~0.06% ABV to a 5 gal batch. So a cup would be ~0.5%. Probably within the error of your ABV estimate anyway - the formula I use gives 7.35%, for example.

8
All Grain Brewing / Re: Martin's boil tips?
« on: October 07, 2018, 05:54:47 PM »
Same here. The audio cuts back in about halfway through, so hopefully it's a problem with the file and not the recording itself.

9
You can use much less yeast for bottle conditioning - just look at a bottle of Sierra Nevada. 1 g is plenty for a 5-10 gal batch.

10
General Homebrew Discussion / Re: Canning your home-brew
« on: September 21, 2018, 03:52:22 PM »
I was wondering if you can carbonate your canned homebrew with priming sugar.
I am not sure cans can support the pressure...

Has anyone tried this?

I did it for a couple batches without issue. As long as your seams are up to spec the cans can take a lot more pressure than a bottle could.

11
The Pub / Re: Earliest homebrewing evidence
« on: September 20, 2018, 07:28:05 PM »
Dude, you gave me an opening I could drive a truck through!

They let you keep your license? ;D

12
General Homebrew Discussion / Re: Pumpkin ale
« on: September 18, 2018, 02:11:16 AM »
My personal spice mix for 6 gal of pumpkin beer is: 15 g dried ginger, 10 g whole cloves, 5 g stick cinnamon, 5 g cracked nutmeg. That's much less than most recipes will suggest, but probably still needs to be dialed in to your personal preferences.

As far as actually handling the pumpkin, I just use the canned stuff (without spices) and dump it in the mash. It contributes some color that way, but I don't really think you can get much flavor out of the pumpkin itself no matter what you do.

13
Pimp My System / Re: My Professional Basement Brewery
« on: September 18, 2018, 01:39:38 AM »
Good thing you’re not sponsored by a company that offers multiple automated brewing systems. That would be a shame.  :P

Fundamentally, it seems unfair to me to imply that Denny is a shill for making an innocuous comment, that mentions no competing brand, in a post that is showing off a new commercially-available brewing system. Goose, gander, etc.

14
Events / Re: GABF - Members Only Session Question
« on: September 17, 2018, 07:04:26 PM »
In that case I'd look at it like car insurance: technically you're "required" to have it, but what are the odds you'll get pulled over?

15
Kegging and Bottling / Re: CO2 Question Regarding Room Size
« on: September 17, 2018, 06:31:01 PM »
You’d be correct that it’s from SS Brewtech. So basically I could just hook the CO2 up to the stone, set the spunding valve for the PSI I want, and it’ll carbonate over time at 40 degrees while cold crashing?

Most likely even a lager strain won't want to stay active at 40°F. Hence the high pressure requirements for carbonation in a unitank: at 20°C/68°F it takes 28 psi to carbonate to 2.5 vol and since you're at the very end of fermentation (diacetyl rest or whatever you want to call it) temperatures for ales would typically be a little higher.

It’s an SS Brewtech and I know it’s rated up to 30 PSI (might even be more, but I know it’s at least 30) and I also plan on using a spunding valve with it also, so no worries there.

Their site says 15: https://www.ssbrewtech.com/collections/all-unitanks/products/half-bbl-unitank so it might be worth clarifying before you buy.

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