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Messages - Richard

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Zymurgy / Re: Can't comment without a Facebook account !!???!!
« on: May 20, 2019, 03:39:02 PM »
I'd welcome an option to use a Google/Gmail account.  That's what I use for everything else.

Yeah, that's definitely what I'm using more and more when 3rd party account verification is an option.
But this still begs the question:  if one is already logged in to the website with their user ID and password, which is necessary to access some content, why isn't that sufficient to leave a comment?

Exactly! I have other accounts, but I don't see why I need to use them.

Zymurgy / Can't comment without a Facebook account !!???!!
« on: May 18, 2019, 08:26:56 PM »
I was reading the article on dimethyl sulfide off-flavor that is featured on the AHA home page today. I spotted an error and wanted to point it out in the comment section, but the only way to comment is to log in with a Facebook account. I am a member of the AHA with an AHA online account, but I can't use that to comment. I need to have a stinking Facebook account! Talk about leaving me with an off-flavor!!!

General Homebrew Discussion / Re: Mash Temp vs. Grain Wt.
« on: May 17, 2019, 09:34:23 PM »
Thanks gentlemen.

I have just been wondering if there is a perceivable difference in a beer that went from 1.050-->1.010 as opposed to a beer that fermented from 1.060-->1.020, assuming the 1.060 was achieved by simply adding more of the same base malt and then mashed at a higher temp.  I would think there has to be some change of character, but I'm not sure if a rank and file beer drinker like me would notice.
It might be a more full bodied, malty beer - which could be either good or bad depending on style.
Or just a waste of money.

My experience is that there would be a difference.  Attenuation alone is not the whole story.

Also note that if your attenuation stays constant (1.050 -->1.010 gives 80%) then going up to 1.060 would finish you at 1.012, not very much different. In order to get the FG much higher you would have to go way up in OG (up to 1.100 to get 1.020) or you would have to do something to lower the fermentability of your mash to lower the attenuation. One way to do that would be to mash at an even higher temperature, and that would definitely increase the body of your beer and change the character.

General Homebrew Discussion / Re: Mash Temp vs. Grain Wt.
« on: May 17, 2019, 05:41:15 PM »
But, all else being equal (cough, cough) if we were to increase the grain bill appropriately and mash at the higher temp, would we get the same % alcohol with more maltiness/body?

Basically yes, assuming you stay within the bounds of what your yeast can do (i.e. stay below the yeast's maximum alcohol tolerance).

Apparent attenuation is defined as A=1- (FG-1)/(OG-1), often expressed as a percentage.
Alcohol by volume is roughly ABV=131*(OG-FG)

You can solve the first equation for FG and substitute that into the second equation. The result is:

So, if your yeast attenuation stays constant then your FG and ABV depend linearly on the OG.

The Pub / Re: AL Boss
« on: May 05, 2019, 07:51:21 PM »
I'm glad he finally found one he liked. I was starting to worry a bit.

The Pub / Re: Beer graffiti mystery
« on: May 03, 2019, 01:45:05 AM »
Brett Kavanaugh?

The Pub / Re: AL Boss
« on: April 26, 2019, 02:13:17 AM »
...and salt on the rim of the can.

Ingredients / Re: How to make beer the color of Erik the Red's hair
« on: April 18, 2019, 09:19:39 PM »
Well, as it turns out Tycho Brahe had a gigantic mustache that was more on the yellowish end of red:

I was able to get a beer that was pretty close to that color using about 10% Viking Red Ale malt. Increasing it a bit would probably also be OK, but I was happy with the results. The Hornindal Kveik yeast was also impressive, giving some nice pineapple flavor.

Beer Travel / Re: Craft Beer in San Fransisco / Palo Alto
« on: April 12, 2019, 05:20:50 PM »
Dan Gordon's (formerly Gordon Biersch) brewpub at 640  Emerson in Palo Alto:

Palo Alto Brewing; has a tap room at 233 University Ave, Palo Alto

Rose and Crown, British-style pub with a good selection of beer at 547 Emerson St, Palo Alto

The Dutch Goose in Menlo Park. Not necessarily the best beer selection or food, but it has been there since 1966 and is prominent in the history of Stanford University and the rise of Silicon Valley. Worth a visit just because of the historical significance:

Tied House brewpub in Mountain View, and AHA members get a discount:

Freewheel Brewing Company brewpub in Redwood City:

Alpha Acid brewing in Belmont has a tasting room:

Then there is my house in Palo Alto, with a good selection of beer but an unpredictable menu! Send me a private message if you want more information on the area. San Jose has quite a few brewpubs, too.

Equipment and Software / Re: testing a hydrometer
« on: April 09, 2019, 03:54:20 PM »
A pint’s a pound the world around.  :)
Sent from my iPad using Tapatalk

In the 1970s I worked with a Brit who had their version of this: "A pint of clear water weighs a pound and a quarter." It rhymed better when he said it. At that time they used Imperial pints, which are larger than our pints. So a pint is NOT a pound the world around because the definition of a pint is (or was) different.

Yeast and Fermentation / Re: yeast washing with RO water?
« on: April 07, 2019, 05:22:35 PM »

But is any beer out there made with real water?


Thinking of making my beer with imaginary water.   For a dry finish.

And a complex flavor.

Yeast and Fermentation / Re: yeast washing with RO water?
« on: April 04, 2019, 04:48:27 AM »
heard that RO water is a little acidic.
Technically, RO water is a perfect pH 7.0, which is the dividing line between acid and base, so it is neutral on that scale. What you may have heard is that it is corrosive, which is true. Another way to phrase it is that there are lots of things that will happily dissolve in pure water at a much faster rate than they dissolve in "normal" water.

Kegging and Bottling / Re: Inconsistent carbonation in bottles
« on: April 04, 2019, 01:49:07 AM »
I agree that this sounds like a low-level infection that can cause carbonation problems without any real effect on the taste. I had a similar problem a couple of years ago, but since I washed all my bottles and equipment with iodophor it has gone away. One washing was all it took, which tells me that it was a wild yeast that StarSan would not kill but which was killed by the iodophor.

That setup is a whole lot better than a mylar balloon. I have used the balloon approach, and all the ones I have gotten have a one-way valve that must be defeated to allow the CO2 to come back out, and the diameter of the neck is not a good match to any of the airlock hardware I have so it is hard to mount.

Edit: after looking at the comments on the manufacturer's web site, this appears to be flimsy and unreliable. Still a good idea, just not implemented well.

Thanks for catching that, Robert. I thought it might be too subtle.

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