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Topics - thcipriani

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I haven't been very active on this forum in recent years, but I've been lurking and I reading throughout my absence. I recently stumbled across an awesome thread with some passionate discussion:

This thread initially took a bad turn. I feel that the assumption of good faith was violated by the main participants; however, in spite of the initial rejection of what I feel are the norms of online discussion groups, the thread got *really* interesting. It also got pretty off-topic for a recipe post. OP was no longer involved for one reason or another.

The thread turned to anarchy, fortunately it was mostly positive anarchy, which we probably own to the rigor of the participants more than anything else.

Currently there is an assertion that the thread should close the discussion as it's gotten waaay too offtopic. That's fine (I'm honestly disappointed by that outcome, but would accept it); however, rather than repeat the same mistake and lose important context on that discussion I've decided (unilaterally) to open a topic here to talk about moderation, thread derailment, and the responsibilities of participants.

Mods: if this is not where this goes, or has already been discussed in detail, feel free to move or close as you see fit.

To kick off discussion, AFAICT these are the only rules or guidelines for discussions that are posted: and they have gotten this forum a long long way so kudos to all involved in making that happen.

Are there other guidelines needed?

Are participants generally acting in good faith with those guidelines?

Who decides when a thread should close?

Is this a beer forum and should I just rdwhahb and this discussion is waaay too heavy and unnecessary? ;)

Other Fermentables / The Wildcrafting Brewer
« on: February 27, 2018, 06:15:04 PM »
I was browsing new beer books on amazon today and noticed a new one that seems to be all about "other fermentables" so I thought I'd drop a note about it here:

Looks pretty cool, reminds me of Brewing Local but with an emphasis on 1 gallon at-home batches. I really like 1-gallon fermentation experiments, and I wish I saw more of this content.

Last fall I was able to get access to fresh local apple cider from the farmers market. My "recipe" was to pour it in a sanitized 1 gallon glass fermentor, shake it up, add 1/2 tsp of pectic enzyme, and a few grams of US-05 and let it sit on the kitchen counter. After a few weeks I racked to a 2 gallon corny-style keg. Those couple batches definitely had a very high enjoyment:effort ratio. Out of curiosity I entered it into Hoppy Halloween this past October and got a 31 from a grand master IV BJCP judge: definitely not too shabby for 15 minutes of work.

Anybody else have any low-effort 1 gallon country-wine-type favorites?

Equipment and Software / Pressurized transfers are amazing
« on: June 28, 2017, 07:52:33 PM »
It probably seems like a trivial reason to own a conical, but no-worry pressurized transfers are definitely my favorite thing about my conical. I used to use a sterile siphon starter, but I still had endless worries about oxidation and about my racking cane's connection to the transfer hose...and when I used a carboy cap with a CO2 hose barb I was always worried that some clog would dramatically explode my carboy, sending huge glass shards flying in all directions. Anyway, I guess what I'm saying is that conicals are neat and my conical has been my favorite brewing purchase in recent memory in terms of piece of mind.

All Grain Brewing / Low Oxygen Brewing
« on: May 23, 2016, 01:37:07 PM »
Ran across this article on very low oxygen brewing method for making a helles:

Seems fairly difficult to pull off. I've heard of this technique a couple of times now—has anyone here tried it?

General Homebrew Discussion / NHC SQLite Dataset
« on: May 02, 2015, 10:11:54 PM »
Seems like as good of a place as any to post this info.

I've collected the NHC gold medal winners dataset into a sqlite database to allow some rudimentary data science + easy, open, access.

Now answering weird one-off questions about NHC winners over the past decade is simple:

How many winning recipes in the past decade used SafAle yeast?

Code: [Select]
$ sqlite3 nhc.db 'select count(*) from recipes where ingredients like "%safale%"'

What is the most common batch size?

Code: [Select]
sqlite3 nhc.db 'select vol from recipes' | cut -d'(' -f1 | sort | uniq -c | sort -rn | head -5
     77 5 Gallons
     44 6 Gallons
     35 10 Gallons
     24 5.5 Gallons
     14 12 Gallons

You can even use the data to create interesting plots that can answer questions.

Has the average gravity of a batch changed over the years?

All the code and info is available at:

Enjoy everyone! Cheers!

Equipment and Software / Chillin' in the Summer
« on: July 01, 2014, 03:07:52 AM »
Whirlpool chiller + $15 submersible pump + 20lbs of ice = 58°F wort on a 100°F day

All Grain Brewing / Distilled water brewing
« on: January 20, 2014, 02:52:53 AM »
I've always heard that you need 50ppm calcium in your brewing water to produce good beer. I've read it in the water book and on this forum, but I've never heard the genesis story of this heuristic. Does anyone know? (seriously, not just a question that serves a rhetorical purpose)

Not having 50ppm calcium can cause:

* Your mash not to convert
* Your beer not to ferment
* Your finished beer not to clarify

I know I've brewed beers using < 50ppm calcium and I think that I could brew with distilled water.

Before doing any sort of experiment with a full batch of beer, I figured I should first try to determine if a mash would convert using distilled water. I knew I wanted to take a gravity reading, and I also knew that my hydrometer tube is ~200mL, so I started with 300mL distilled water. I added 150g grain to keep to roughly 1qt/lb.

I wrote up this little test here:

**tl;dr**: The mash _did_ convert...eventually.

I want to try some 1 gallon experiments using 0ppm calcium (distilled), ~25ppm calcium and 50ppm calcium waters and monitor their mash, starting gravity, final gravity, fermentation, clarification and, ultimately, flavor.

Thoughts? Anyone besides me think it's a cool idea?

All Grain Brewing / Lager Candy Sweetness
« on: September 03, 2011, 04:21:24 PM »
I've got a fairly young oktoberfest on tap and, as is my want, I've been periodically sampling as the beer matures.

Recently I've noticed a candy-like malt sweetness develop that I don't like/want. It's Jamil's Oktoberfest recipe with no substitutions save using WLP833. What, in your experience, causes this?

I didn't do a cell count, but I did use the mrmalty calculator so I probably pitched fairly close to 1.5 million/mL/P; however, after doing counts on some pitches I've been surprised. That is to say, I wouldn't be surprised if I underpitched slightly - is that typically a cause?

I used single-infusion mash regiment and the final gravity was 1.014.

Other Fermentables / Cider Juice Sources
« on: August 27, 2011, 07:08:47 PM »
Are there any reliable sources for apple juice that will make a decent cider? The only apple orchards that will part with cider don't exactly grow the traditional Northern Spy, Kingston Black, Russet et al apples - more like Sweet Gala and Red Delicious. Most orchards around here (Front-Range Colorado) don't say too much about cider to take home on their website.

It's strange, I can have 5 gallons of honey shipped from Florida, I can have 55lbs of grain shipped from Germany, but I can't get English cider-apple juice without having a place to grow a tree or knowing a good orchard.

I feel like I'm missing something - everything I read about cider says the critical aspect of good cider is good juice; however, I can't find juice that can be shipped.

Anyone help me out?

The Pub / Beer making gifs
« on: July 07, 2011, 03:42:43 PM »
Saw this on FastCompany Design this morning:

Which begs the question - in what medium will Dogfish Head choose to sellout next?

Other Fermentables / Staggered nutrients for cider?
« on: June 14, 2011, 12:15:33 AM »
I've just started some preliminary reading on cider-making this evening, and I haven't seen any mention of nutrient addition schedules. Furthermore, I haven't seen much in the way of recommended nutrient additions, outside of the addition of some DAP. Are there best practices for cider nutrients - staggered additions like in the mead/wine world?

Also, any general cider best practice resources would be greatly appreciated.

Ingredients / How to use vanilla beans
« on: January 09, 2011, 12:59:56 AM »
I saw this video this morning and thought it'd be perfect for Denny's BVIP - plus it's just a great general vanilla bean tip:

Other Fermentables / WLP720 White Labs Sweet Mead opinions?
« on: December 26, 2010, 07:12:03 AM »
I've never used anything but dry wine yeast for mead. I was curious if anyone had any strong opinions concerning this strain. Also,  I'm not sure whether this needs a starter or not considering mead should be fairly easy to ferment.

Equipment and Software / Therminator Pellet Hops
« on: November 11, 2010, 09:58:19 PM »
I'm kind of itching to get a therminator, but before I drop $200 on one I'd like to know if it's going to clog with loose pellet hops - does anyone have experience using the therminator with loose pellet hops?

I use all loose pellet hops in my kettle and if that's going to clog the therminator then I won't get one.

Thanks all!

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