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Messages - narcout

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Damn, you are up early (as am I).

Also, enjoyed the post (as usual).

Beer Recipes / Re: Waimea APA
« on: October 04, 2015, 04:16:54 PM »
I just tapped the keg this afternoon, and I'm really liking it. 

It has a light and bright citrus flavor that kind of reminds me of Five Alive (maybe tangerine with some lemon/lime?).  There's also something else going on that I can't really put my finger on, maybe a slight earthiness, but that could be from the Columbus.  They seem to pair together pretty well.

I'll probably re-brew this one again sometime.

Yeast and Fermentation / Re: Shaken not stirred lager starter?
« on: October 02, 2015, 10:43:46 PM »
According to the Mr. Malty website, the metric used by that particular yeast calculator came from George Fix's book An Analysis of Brewing Techniques. 

Someone who owns a copy (I do not) might be able to trace it further.  Maybe it's been superseded at this point. 

Yeast and Fermentation / Re: New starter procedure trial
« on: October 02, 2015, 09:24:55 AM »
I completely agree.  And I really doubt this method is the be all, end all, ONLY good method.  It's likely just another very good method...but I won't know without trying it and seeing for myself.

I think it's been demonstrated pretty conclusively that one can brew excellent beer that scores well and wins ribbons in major competitions with yeast that was propagated on a stir plate.

That doesn't mean that there isn't a better way, nor does it preclude the possibility that stir plates are useless or even detrimental for our purposes. 

I'm looking forward to reading about everyone's experiments.

General Homebrew Discussion / Re: The way you use your yeast...
« on: September 25, 2015, 01:50:59 PM »
The Mr. Malty yeast calculator uses the metric of (0.75 million cells) x (milliliters of wort) x (degree Plato) for ales and twice that for lagers.  Per, this came from George Fix's book An Analysis of Brewing Techniques.

I'm not opining on whether that is a good metric, just pointing out how the calculator works. 

You can certainly pitch less. I think the result depends on a lot of different factors (strain, yeast health, oxygen levels, etc.) as well as personal preferences.

For some interesting info, use the search function on this site with the word "replication" or the phrase "replication periods"  and S. Cerevisiae as the user (this is the Mark referenced above).

General Homebrew Discussion / Re: Pics of recent brews?
« on: September 25, 2015, 10:36:12 AM »

Name              Description                             Step Temperat Step Time     
Saccharification  Add 10.38 gal of water at 152.0 F       145.0 F       30 min       
Saccharification  Heat to 158.0 F over 10 min             158.0 F       30 min       
Mash Out          Heat to 168.0 F over 10 min             168.0 F       10 min       

I'm going to try this mash schedule on my next lager.  I also want to try using some of that chit malt.

Man, being accused of ruining homebrewing is lousy payback for all of your contributions to the hobby.

Always looking forward to the next xBmt . . . .

Equipment and Software / Re: Kenmore Elite Freezer Conversion
« on: September 23, 2015, 08:26:34 PM »
There's also this guy:

I like it better than the Johnson A419 I used to use, and it's dual stage as well.

The Pub / Re: AB Acquires Golden Road
« on: September 23, 2015, 10:17:38 AM »
People outside of the area probably aren't too familiar with this brewery, but they spread through Southern California at an incredible rate. 

It's available on draft almost everywhere (and in cans at the store), and they only started in 2011.

Yeast and Fermentation / Re: building a large starter
« on: September 23, 2015, 10:02:23 AM »
Assuming you hit maximum cell density on your first 5L starter, I don't think you are going to grow more yeast by decanting into a second 5L starter.

Yeast and Fermentation / Re: Stepping up a starter by gravity, vs volume?
« on: September 21, 2015, 11:59:30 AM »

There is some interesting information in that article.

I didn't realize the olive oil trick had already been studied back in the 70's (well, oleic acid anyways).

Yeast and Fermentation / Re: Stepping up a starter by gravity, vs volume?
« on: September 21, 2015, 11:01:28 AM »
I never knew that the 200B/liter 'limitation' could be changed by available extract.

I don't believe you can exceed the maximum cell density, though you might not reach it if conditions aren't optimal.

General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: September 20, 2015, 01:41:34 PM »
Well, the 15 minute brew day was a nice change.  I hope it turns out well.  I checked out some fancy, organic,  cold press, unfiltered apple juice at Whole Foods that I want to try next (even though it's 8 bucks a gallon).

Also, Trader Joe's puts out a spiced cider every fall that I want to ferment.

All Things Food / Chipotle Salsa
« on: September 20, 2015, 01:38:03 PM »
This recipe came from a cookbook my wife got at some wine tasting event we went to earlier in the summer.  It makes for a pretty spicy salsa; I might back off on the chipotles a bit next time.

2 small cans of chipotle peppers in adobo sauce (with adobo sauce washed off)
4 roma tomatoes, cored and coarsely chopped
6 garlic cloves, peeled
1 quart water
salt and black pepper to taste

Combine all ingredients in a pot, bring to a boil, reduce to a simmer for about 30 minutes, blend in a food processor

It was delicious both for dipping and as a garnish on the main dish of the evening (squid sauteed with tomatoes and garlic over rice and beans).  I whipped up a few margaritas as well.

The Pub / Re: Ten Drinks a Week
« on: September 20, 2015, 01:23:35 PM »
A standard drink is 12 fluid ounces of 5% ABV or the equivalent (6 fluid ounces of 10% ABV, 1.5 fluid ounces of 40% ABV, etc.).

A 16 oz. pour of an 8% IPA is actually approximately 2.13 drinks. 

To calculate how many standard drinks are in a given serving of alcohol, I find it easiest to multiply the serving size in fluid ounces by the ABV (as a whole number, not a percentage) and divide by 60.

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