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Messages - a10t2

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1
Yeast and Fermentation / Re: SNS starter size for small batches
« on: July 19, 2019, 02:28:40 PM »
I wouldn't bother with a starter for 2.5 gal of ale assuming you're using a commercial yeast pack.

2
Yeast and Fermentation / Re: Kveik Yeast handed out at HomebrewCon
« on: July 18, 2019, 03:56:31 AM »
I will do a hoppy beer, ferment warm, see how that blend does.

That seems to be what the whole kveik thing is about. I look forward to your results.

3
Equipment and Software / Re: controllers for apartment refrigerator
« on: July 17, 2019, 05:44:00 PM »
Even apartment-sized, almost all upright refrigerators have the condenser in the freezer portion and use fans (or just convection) to vent cold air into the refrigerator portion for cooling. If the coolant lines are in the freezer itself you could probably cut out the structure separating the freezer and fridge without doing any harm.

4
Yeast and Fermentation / Re: Not able to raise alcohol level
« on: July 14, 2019, 06:57:07 PM »
Though just for perspective, Pilsner Urquell finishes at 3.8°P (1.015) from a start of only 12.0°P (1.048,) only 68% AA.  I too aim for a much higher degree of attenuation,  but there's room for variation.

Dang, I hadn't realized PU was quite that low-ABV. Although to be 4.4% it would have to finish at 3.6°P (theoretically), but that's getting subtle.

Gezz, another subtlety of using a refractometer is that the actual gravity is generally lower than the refractometer reading, generally by 2-5%. You can determine this wort correction factor experimentally, just by dividing a refractometer reading by the hydrometer reading. The calculator in my signature can apply both corrections once you've determined WCF for your worts.

5
Beer Recipes / Re: First Attempt at Recipe-Making
« on: July 03, 2019, 02:14:25 AM »
Looks decent, definitely very heavy on the crystal malts though. Assuming the 0.75 lb of honey is actual honey, you're still double where I'd go on the high end. Maybe cut the Carared in half and replace the 60/80 with 0.25 lb of something even darker - I use Simpson's Extra Dark Crystal in my red ales. I'd also probably up the late hops 50% or so across the board if it's supposed to be IPA-level hoppiness, but sadly I haven't had the beer myself.

6
General Homebrew Discussion / Re: Is my fermentation contaminated?
« on: June 23, 2019, 03:36:17 PM »
It's going to be basically impossible for anyone to tell just from a picture. Certainly it doesn't scream contamination. If you're on the fence you can wait a few more days to dry hop and see if anything comes of it.

And incidentally, IPAs are best consumed fresh and a month is a long time to wait to dry hop. I'm usually in more of the 7-10 day range.

7
HomebrewCon 2019 / Re: Homebrew Con 2019
« on: June 20, 2019, 01:05:00 AM »
Looking forward to playing "hot chicken chicken" with y'all!

8
Yeast and Fermentation / Re: yeast seperate from sludge/trub
« on: June 18, 2019, 06:53:35 PM »
I read on brulosophy that about 20% die off every month, store bought yeast.  Can I safely assume same is true of harvested yeast?

Safely, yes, that's a pretty conservative estimate. In reality it's more of a shallow exponential decay and for slurry used within a couple months I've never seen less than ~85% viability (methylene blue, so potentially not so accurate FWIW). After a while I just stopped staining and simply assume 90%. If you aren't actually counting, it's an order of magnitude below what you need to be worried about.

9
Yeast and Fermentation / Re: yeast seperate from sludge/trub
« on: June 18, 2019, 03:54:03 PM »
I'll second everything Robert said and add that if you're trying to quantify how much slurry to pitch, just after harvest it will generally be 1-2 billion cells/mL, and after separating out in the fridge more like 3-4 B/mL.

11
Equipment and Software / Re: Solid bottom brew pots??
« on: June 15, 2019, 04:33:58 AM »
On the cost/benefit front, after about 30 batches in a 19 gal Brewmaster I'm still very happy with it. More than durable enough to drill out for fittings and comes with the basics already welded in. https://www.morebeer.com/category/brewmaster-kettles.html

Like Leos said, you'll give up some thermodynamic efficiency mounting the elements vertically.

12
Going Pro / Re: Industry Experience Or Education
« on: June 13, 2019, 07:29:29 PM »
Personally, for someone applying on the production side I'd rather see industry experience. Obviously the degree wouldn't hurt but as long as you have *a* degree I think not having the minor won't hold you back much either.

13
Ingredients / Re: using powdered sugars in the boil?
« on: June 09, 2019, 06:18:36 PM »
You could use them in the mash where you have enzymes available to break down starches.

14
Last time I was at the restaurant supply store they happened to have it for a little over $1/ft.

Now I'm curious what a restaurant store would stock that for? What are they doing in kitchens these days?

It's what fryer cleaners use for temporary connections. Temperature resistance means that's about all you can use.

15
Yeast and Fermentation / Re: Wyeast 2206 5th generation
« on: June 08, 2019, 01:08:02 AM »
I routinely pitch 2206 to 5+ generations and don't typically see a drop in attenuation. I generally end up buying new because it starts to get sluggish around gen 8-10.

Although my attenuations average about 84% ADF, so take that for what it's worth.

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