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Topics - alestateyall

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1
The Pub / Beer Flight Fun
« on: April 10, 2015, 06:31:15 AM »
I went to a brew pub in Seattle last night. I ordered a flight. They had 2 choices. Choice 1 was a taster of each of their 6 standard offerings.

Choice 2 was a taster of each of their 4 special offerings. The specials were an IPA, a double IPA, a triple IPA, and a double IPA. That made me smile.

I went with choice 1.

2
The Pub / Sourcing ingredients post apocalypse
« on: April 05, 2015, 04:24:16 PM »
So, I used to think that that knowing how to brew beer would be my savior post apocalypse. Now, with the popularity of our hobby, I am not sure I will be the only brewer in my tribe.

Now, I think it won't be so much about brewing skill as the ability to source brewing ingredients. That and force. I will want to control a small army to defend my stores and take out the competition.

So, where will I get my ingredients? I need malted barley, rice or corn, and hops. Should I try to grow my own? Vertically integrated business models are hard to perfect. Then again in an agrarian economy vertical maybe the best way to go. If possible, I would prefer to concentrate on just brewing (and defending myself from the hordes.) So, I may need to buy ingredients. Should I move north to be closer to supply or will there be means to ship malt and hops across country?

My plan for yeast is to always have a batch in the fermenter. When the apocalypse comes I will at least have the yeast from the bottom of the fermenter.

For water, I will go local supply. No need to treat. People will settle for any alcohol.  I'll probably have just 2 recipes; strong and mild. The mild will be for breakfast and for the ladies and children. I am expecting the water to be unsanitary. Beer will be a staple for health reasons.

I also need to learn to distill.

3
Equipment and Software / Automated Brewing Systems
« on: February 19, 2015, 02:57:29 PM »
With Denny evaluating the PicoBrew Zymatic I started to wonder about automated brewing systems. Below is a list of the systems I know of.  Am I missing any?

Picobrew Zymatic$1899-$199910L, 2.5G
Speidel Braumeister$1995-$295020-50L, 5G-13G
Blichmann BrewEasy$2039-$267428-75L, 7.5G-20G
Brew Boss$1099-$112538-75L, 10G-20G
Grain Father$79930L, 8G
Brewie$159920L, 5G
Brewbot$364220L, 5G

Edit: adding Brew boss, Grain Father, Brewie, Brewbot.

4
Yeast and Fermentation / Hefeweizen questions
« on: February 17, 2015, 11:18:10 AM »
I am brewing an extract this weekend with some friends from work who want to learn to brew. They bought a morebeer kit.

I have never made a hefe. So I have a question.

The kit is http://www.morebeer.com/products/german-hefeweizen-extract-beer-kit.html

OG 1046-1050
Yeast: White Labs Hefeweizen WLP300
I plan to make a 1L starter.

I usually pitch 4F below my ferm temp and let the beer rise to my desired point. If I do that will I mute the cloves and banana? My friends specifically want those flavors.

I think I will ferment at 66-68F.



5
Yeast and Fermentation / Coopers Ale Yeast
« on: February 15, 2015, 04:10:06 PM »
I have 2.5 year old packet of Coopers Ale yeast. It came off a coopers hopped extract kit. My cousin gave it to me. He gave up the hobby.

I am going to brew an English Blonde next weekend and I have on hand the pack of Coopers and a pack of Danstar Windsor.

What would I expect from the Coopers ester wise? Any comments on how Coopers tastes versus other English yeasts?

The Coopers packet is 7g. Should I make a starter? I will make a 6 gallon batch.

Is my packet of Coopers too old? I only know when my cousin bought it. I don't know how old the kit was before he brought it.

6
The Pub / Huntsville, Al
« on: February 13, 2015, 06:10:48 PM »
I am thrilled to announce I am moving to the best beer city in the SEC. I can't wait to drink some Yellow Hammer at their new brewery.  I hope it's open by August (when I will move). 

I will have to change my handle to. My current one is for Miss State Univ, where I work. At MSU people say "Hail State". I changed it to Ale State and added the y'all since that's what we down here. I will need Huntsville handle. I will be working at UAH.  Suggestions?


7
Kegging and Bottling / Unload cartridge from CO2 injector
« on: December 09, 2014, 08:31:09 PM »
I just bought a mini co2 injector for charging kegs in the road. After serving I have a half spent CO2 cartridge.

Should I take the cartridge out of the injector case or just leave it in until the next time I use it? I am worried if I leave the cartridge in the co2 will slowly leak out. Then again I am not sure the cartrige can be taken out if the it doesn't reseal when removed from the case.

This what I bought:
http://morebeer.com/products/co2-injector-ball-lock.html

8
Commercial Beer Reviews / Yellowhammer Brewing Rebellion
« on: October 04, 2014, 04:23:58 PM »
Drinking one now from a brown bottle purchased at Wish You Were Beer of Madison, AL. Made by majorvices.

Very nice. I also really like the label.

 

9
All Grain Brewing / Pre and post boil gravity estimates
« on: September 28, 2014, 07:44:10 AM »
I have a spread sheet I use to calculate brew parameters and log information.

One of the math models I use in my spreadsheet estimates gravity points (GP) post boil from GP preboil and pre and post boil volumes. The same model is used by Beersmith and many other beer recipe software tools.

GP(post boil) = GP(preboil)*Volume(preboil)/Volume(post boil)

In my experience, this model always over estimates post boil GP by 2-4 points.

One factor that can impact my results is volume measurement accuracy. I measure volumes with a dip stick with 0.1G graduation marks. I believe my dip stick is reasonably accurate. I will leave reasonable undefined.

Another factor that can contribute to inaccuracies from the GP formula is wort temperature when measuring volume. To avoid this problem, I correct all volumes to relative volumes at 75F before using the GP formula.  I assume 4% expansion between 75F and 212F and assume this expansion is linear across that temperature range.

I attribute the missing gravity points to hot and cold break, hops absorbing some sugar, and to hop additions affecting the measure post boil volume.

Preboil the hot and cold break are suspended in the liquid and affect the specific gravity. Post boil the hot and cold break have dropped out of suspension causing them to no longer contribute to specific gravity of the liquid while still contributing to volume. I don't know how to estimate the contribution of the hot and cold break to the missing gravity points.

For the hops, if the hops do absorb some sugar, then that sugar is no longer in suspension to affect the specific gravity of the wort. This will decrease the measured gravity. I do not know how to estimate the GP formula error due to hops absorbing sugar.

Hops additions during the boil also add volume.  The added volume from hop mass will contribute to some difference in measured versus predicted gravity. One ounce of hops pellets has approximately 2 ounces volume. In a 6 gallon batch, adding 1 ounce of hop pellets should increase the volume by 0.0156 gallons and decrease the GP prediction by 0.1 points for a 40 point wort and 0.2 points for an 80 point brew.  At these levels hops volume can have a significant impact on the error. For a 6G 50 point wort with 5 ounces of hops the predicted GP is decreased 0.64 GP. However, this moves the predicted GP closer to the measured GP, ie. decreases error.

A few questions:

1. Does my experience match other brewer's experience?
2. Has anyone ever mathematically modeled these effects?

My brain hurts from writing this.

10
General Homebrew Discussion / Internet != free pass to be a jerk
« on: September 26, 2014, 04:30:14 PM »
I saw that a regular contributor here was recently attacked rather intensely and persistently by a jerk on another forum for not liking Briess malts.

I am glad that type behavior is rare here.

AHA - A Forum for Ladies and Gentlemen

11
General Homebrew Discussion / Forgot to add my 0 minute hops
« on: September 20, 2014, 01:25:08 PM »
Today I brewed Jamil's West Coast Amber. I forgot to add the 0 minute hop additions (2 oz).

I am planning to add them as dry hops.

Any thoughts? Should I use them all, some of them, or none of them as dry hops?

Thanks!

12
Kegging and Bottling / Carbonator Cap
« on: September 04, 2014, 04:42:46 PM »
How long do you leave the carbonator cap connect to the gas QD?

I am carbing beer in a 20 oz soda bottle after taking gravity reading. Pressure is set to 11 PSI.

Should I up the pressure for a quicker carb or leave at my typical set point?

Thanks!

13
All Grain Brewing / Conversion Efficiency Question
« on: September 01, 2014, 02:45:10 PM »
When do I measure the first runnings gravity when measuring conversion efficiency using braukaiser's method?

Today I collected 4 gallons first runnings. I measured 14 Brix after collecting the entire volume. Was I supposed to measure right after vorlauf (before draining the batch)?

When I calculate conversion efficiency I get 14/17.6 = 79%. I got the 17.6 from a table on the braukaiser site based on my qt/lb mash ratio of 1.7.

My brewhouse efficiency for the same batch was 76% (quite normal for my batches).

Did I calculate the conversion efficiency correctly? If so my lauter efficiency is good but my conversion can go higher.

PS. I batch sparge.

PPS. I average 76% brewhouse so I am not really trying to go higher. I was curious about conversion efficiency because I read you should be getting close to 100%.

14
The Pub / I Like Beer - Tom T. Hall
« on: August 23, 2014, 01:41:57 PM »

15
The Pub / Sweet Water IPA Full Sail Session Black Lager Amber Ale
« on: July 20, 2014, 03:34:44 PM »
I got tire of drinking Full Sail Session Premium Black Lager and Sweet Water IPA.  So I mixed them. Made myself a decent amber ale.

I am completely out of home brew.

Edit: I know nobody cares how I mix my beer. But I am bored stiff. Wife and kids out of town. Bored with Xbox. Fermenter full.

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