Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - narcout

Pages: 1 2 3 [4] 5 6 ... 54
46
Getting ready to mash in on a Belgian Pale (or maybe it's a Belgian Single):

4.5 lbs. Belgian Pils
4 lbs. Belgian Pale
1 lb. cane sugar

.5 oz. Northern Brewer - 60 min.
1 oz. Tettnang - 30 min.
2 oz. S. Goldings - 20 min.

Wyeast 3787

47
Yeast and Fermentation / New Yeast Company
« on: June 20, 2015, 08:06:40 AM »
Did anyone catch the name of that new yeast company?  The one that will be selling 200 billion cells per pitch in little metal canisters.

48
Equipment and Software / Re: SSBT Insulated Stainless Mash Tun
« on: June 20, 2015, 07:28:50 AM »
I actually liked the gasket.  It gave the false bottom a very snug fit.  According to the website, it is silicone (though I admit that I do not yet know the difference between silicone and EDPM).

Those new More Beer kettles do like nice.  I'm just not in the market for a new kettle.

49
Equipment and Software / Re: SSBT Insulated Stainless Mash Tun
« on: June 19, 2015, 07:07:48 PM »
I agree that coolers are fine; I've been mashing in one for almost 10 years.

50
Equipment and Software / SSBT Insulated Stainless Mash Tun
« on: June 19, 2015, 10:51:52 AM »
This caught my eye at the NHC expo.  It's expensive, I don't need it, it won't improve my beer or make my brewday easier or faster, but I want it all the same.

http://www.ssbrewtech.com/collections/mash-tuns/products/infussion-mash-tun

51
Yeast and Fermentation / Re: Yeast propagation at White Labs
« on: June 17, 2015, 09:00:24 AM »
I have pitched as little as 3 billion cells per liter of wort and as much as 20 billion cells per liter of wort.  Both pitching rates created good beer.  The difference between the two extremes is that the 3 billion cells per liter rate allowed the yeast to express its unique character whereas the 20 billion cell pitching rate produced a more generic flavored beer.

four_hundred_billion_cell_starter_replication_periods = log(3,800 / 400) / log(2) =  log(9.5) / log(2) = ~4 (arithmetic ceiling taken)

two_hundred_billion_cell_starter_replication_periods = log(3,800 / 200) / log(2) =  log(19) / log(2) = ~5 (arithmetic ceiling taken)

At what point does the number of replication periods begin to have an effect on beer flavor?  I suppose it probably depends on strain and other factors, but are there any studies on this that you are aware of?

52
Events / 2015 NHC Impressions
« on: June 14, 2015, 12:12:33 PM »
I just want to say what an awesome time I had at the NHC.  I can’t believe I was thinking about not going.

A lot of people must have worked very hard to make it happen, and they did a fantastic job. 

It was inspiring to try so many great homebrews, and it was a sincere pleasure to meet all of you (especially, but in no way limited to, the crew I was out with Friday afternoon).

To me, this weekend reinforced everything that is positive about homebrewing.  I hope everyone else had as much fun as I did and that I’ll see you all next year and beyond.

53
Events / Re: NHC forum meetup
« on: June 13, 2015, 03:52:26 PM »
It was nice to meet  everyone  today. Thanks for trying my scotch ale with kelp.

I enjoyed it; thank you for sharing.  Your Irish Red was nice as well.  Good luck with it tonight.

54
Yeast and Fermentation / Re: First brew, need advice.
« on: June 10, 2015, 02:52:24 PM »

55
Events / Re: NHC Thursday night?
« on: June 07, 2015, 11:33:11 AM »
Are there gong to be any meet ups?

There are.  Looking forward to meeting some of you in person.

https://www.homebrewersassociation.org/forum/index.php?topic=23088.0

56
Kegging and Bottling / Re: Draught Line Freshness
« on: June 07, 2015, 11:27:42 AM »
I'm curious if it's a best practice to flush a pint (maybe less) of beer before serving before drinking kegged beer.

It shouldn't be necessary.

That being said, when I had vinyl lines I would usually dump out the first 1/4 glass since I could taste the beer line (Micromatic 1/4" vinyl line, 12' length, through chilled remote tap box).

I used to have this issue as well, and it kind of drove me nuts.  I don't know if it was defective tubing or what, but after I changed it for the second time it went away.  I've changed my lines a few times since then (I try to do it once a year), and it has not reoccurred.

57
Yeast and Fermentation / Re: Keeping Yeast Slurry Long Term
« on: June 07, 2015, 11:18:49 AM »
If you have Amazon Prime, you can get 100ml Pryex media bottles for $12.50 each (including shipping).

Right now on Ebay, someone is selling two boxes (20 bottles - new) for $130 (including shipping) which is only $6.50 per bottle.

58
Are you in LA? 

I've never joined Pacific Gravity, but I can see that the meeting was at Culver City Homebrewing, which is my LHBS.

59
Kegging and Bottling / Re: Bottles/Growlers from Kegs
« on: June 06, 2015, 11:40:17 AM »
How important is purging w CO2 if this is being consumed quickly?

Not very

Most of time when I bottle something it is for a competition, so I purge the bottles.  If I was bringing beer to a party or something, I probably wouldn't bother.

60
Kegging and Bottling / Re: Bottles/Growlers from Kegs
« on: June 06, 2015, 11:15:30 AM »
If I'm simply sharing beer and want to bottle or use a growler, can't I just use my beer tap to fill these?

Yes.  Sanitize the bottles, caps and the tap; turn off gas to the keg; vent most but not all of the pressure from the keg; purge bottle with CO2; fill and cap on foam.

How long would the person receiving these beers have to reasonably drink them?

If you do it properly, they should be fine for quite a while.


Pages: 1 2 3 [4] 5 6 ... 54