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Messages - a10t2

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General Homebrew Discussion / Re: How to get proper hazy wheat beer?!
« on: October 25, 2016, 04:11:40 PM »
What kind of wheat? If I use 20% or so flaked wheat I get a haze that never clears up (though BioFine takes care of it).

The Pub / Re: Spelling and Grammar
« on: October 25, 2016, 03:50:59 PM »
I for one could care less

FWIW, I don't think I've ever corrected a stranger's grammar in a bar, but I would and do correct friends all the time.

The Pub / Re: Spelling and Grammar
« on: October 25, 2016, 02:07:24 PM »
Pallet = the wooden shipping platform that gets carried by a fork lift. Palate = a person's appreciation of taste and flavor, among other things.

Don't forget palette: a range of colors, shapes, tones, etc.

Yeast and Fermentation / Re: Pitch in wort or empty fermenter
« on: October 24, 2016, 11:31:11 AM »
Why not pitch into the wort in the kettle (once the wort is at temp) and mix well.  Then transfer the, now technically, beer into the fermenter with lots of splashing to aerate.

The only downside I can think of is that you're introducing culture yeast into your transfer tubing.

General Homebrew Discussion / Re: pour in four
« on: October 18, 2016, 12:28:56 PM »
Just a hunch, but I don't think pressurized fermentation would be the way to go. It would probably add more time to fermentation than the hour or two it takes to force-carbonate in a keg.

Events / Re: I hate ticket sale threads
« on: October 05, 2016, 06:33:33 AM »
I'm not usually much for censorship, but I've been on fora where new members' first posts have to be replies  to existing threads. This time of year it doesn't seem like a bad rule.

All Grain Brewing / Re: Way overshot OG not really sure how
« on: October 04, 2016, 08:40:07 AM »
The first thing that jumped out at me was the large discrepancy between hydrometer and refractometer readings, even after a wort correction. When were they last calibrated?

You're also using brewhouse efficiency, which BeerSmith defines using the fermenter volume IIRC. Could be comparing apples and oranges there.

If that's the chorus, my vote is you call it Brewery Owner's Blues. ::)

Going Pro / Re: Opening A Local Home Brew Supply Shop - Wholesale Questions
« on: September 30, 2016, 11:32:48 AM »
Looks like the application is on BSG's site:

And it specifically says you don't need a location yet:

You must provide your Federal Tax ID notice, billing address, and either your established shipping address(es) or the general area of your planned retail location(s). You must also provide a state Sales & Use Tax certificate(s), if required by any state in which your business operates.

Have you tried just sending in the application?

Beer Travel / Re: Denver
« on: September 30, 2016, 11:27:18 AM »
If you're near Epic and Beryl's then I highly suggest Ratio

Black Shirt would be relatively close at that point too, and parking will be a lot easier headed up RiNo way.

Edit: Never mind, forgot it's GABF week. Parking will be a hassle everywhere.

Beer Travel / Re: Denver
« on: September 28, 2016, 08:53:50 AM »
I was at Freshcraft last week and didn't think it was anything to write home about. The beer selection is pretty typical for CO beer bars and the food is mostly just bar food. Look up Pint's Pub, they do some really good British pub food and brew on site, including a couple beer engines. They also have 300 single-malt whiskies if you're into that sort of thing. LowDown would be a short walk from there and has a more modern American menu. If you're up for a short hop on the light rail, Declaration brewing is right across from Evans Station in an awesome outdoor patio space. I think they usually have a food truck and there's all kinds of stuff on that stretch of Broadway that you could carry in.

Kegging and Bottling / Re: Carbonation Time?
« on: September 24, 2016, 12:33:24 PM »
Using head pressure only, it will take weeks, especially in a corny where the surface-to-volume ratio is low. Lying the keg on its side and/or agitating it will help.

Yeast and Fermentation / Re: Am I ready to bottle?
« on: September 24, 2016, 11:37:14 AM »
After 12 days it's almost certainly done fermenting, but as Dave mentioned gravity readings are the only way to be sure. The beer will continue to very slowly off-gas CO2 for weeks after fermentation is complete.

Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: August 08, 2016, 05:59:06 PM »
What if I want more phenols, not esters?

Ferulic acid rest?

Events / Re: Great American Beer Festival Denver---Presale Tickets
« on: July 20, 2016, 03:15:56 PM »
You left off "wish I didn't have to".

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