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Messages - beersk

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Beer Recipes / Re: Just Kinda Happened
« on: February 13, 2013, 07:33:21 PM »
Batch sparging is so wonderfully easy. 83% every time on a double batch sparge.

What do you get with only one sparge?  I get 83-85% with one.
I don't know how you do it. I get around 74% with my mill set at .035".

General Homebrew Discussion / Re: The Mad Fermentationist's Top 10 Myths
« on: February 09, 2013, 12:24:19 PM »
In fact, I can make dinner at home in less than the amount of time it takes me to drive to a restaurant , get seated, and drive home!

But you're not factoring in the cost of the house you cook it in, the cost of your stove, the cost of the gas you use to cook, the time it took you to go to the store and shop, the time it takes you to clean up, etc. etc.

I said it earlier in the thread, but what you are really arguing is opportunity cost.  So if the cost of brewing is that you don't wash your car, go ahead and factor that in.  But you can't assume that you're going to be paid a salary for all of your waking hours.

We will not agree, so I'll stop now.

But this is a constant, it's already there anyway.  I don't think it's to be factored in, especially if you are renting or those things were there when you moved in in the first place. I'm also with Keith on cooking, but I think he is just f*cking with you guys. Time is a constant too.  Anything worth doing takes effort but if brewing is a chore for you, you maybe shouldn't be doing it. 
I mean, yes, it's easier to just go to a restaurant and have someone cook for you, but there's so much more satisfaction in cooking a meal the way you like it, knowing what goes into your food, and having cooked it yourself.  And also improving at it, learning what makes what do what, etc.  It's a lifetime skill.  Time spent doing it really isn't a factor if it's worth it to you to be doing it, whether it be cooking, brewing, practicing an instrument, etc.
Otherwise, just give up and off yourself now because life isn't worth your time.

at least you ain't drinkin' outta the fermenter!

Some people call it a racking cane...I call it a straw.
Just make sure you don't backwash, or you'll contaminate your beer!

I find that bottles are mostly carbonated in a week if you have them at 65-70F. They just need time to condition. I have a hefe in bottles right now that is stellar, and it's only been in the bottle for a little over a week. Hefes are good young though.

General Homebrew Discussion / Re: The Mad Fermentationist's Top 10 Myths
« on: February 07, 2013, 10:46:26 AM »
There's a tremendous amount of myth out there. It seems like every time a few get knocked down and everybody agrees they are not based in fact a couple new ones pop up. It's like a hydra of stupid.  :-\

I've only bottled my beers and I don't see it as that big of a pain. Like anything else in homebrewing there's ways to trim time if you really want (e.g. leaving the damn labels on the bottles). I'm not anti-kegging by any means but I'd say I could probably prep and bottle beer almost as quickly as you could clean a keg, sanitize, fill and pressurize. I don't think the time saving is immense. That's what I took his point to be but I might have undersold it to myself. I dunno, I'm not anti-kegging in the least. I own a couple cornys I bought cheaply a couple years ago I'm still using as fermentors because I don't have the space for a tap set up right now.

With all due respect, you say you've only bottled so you really don't have a comparison.  Kegging is MUCH faster than bottling.  I can have a keg sanitized and filled in 20 min.  It takes me at least that long just to sanitize enough bottles for a 5gal. batch.
Well do what you want, but I keg and bottle these days. It's nice to have the option to do both, have more beer around, thus more brewing.

General Homebrew Discussion / Re: The Mad Fermentationist's Top 10 Myths
« on: February 07, 2013, 08:37:50 AM »
Well, kegging is much faster than bottling. Especially as the amount of beer increases.

I think his point is that if you take into account ALL the tasks involved with kegging, not just the wracking part, it's comparable.

I don't know if that's true for everyone though. for instance, I don't have tap lines to take a apart and clean all the time. Mostly I put some hot PBW in the empty rinsed keg and run it off through my cobra taps, follow with hot water rinse and sanitizer. but I bet each time a keg kicks I spend ~.5 hours dealing with it, another .25-.5 actually wracking beer to the keg. Then once in a while I have to take the keg and taps apart to clean deeply. every once in a while I have to drive ~1 hour round trip to get co2, etc.

bottling takes ~1 hours on the day but I have to spend maybe another hour delabeling and rinsing bottles. so I bet it's pretty close.
Agreed. I've been bottling again lately, and it's really not that big of a deal.

Ingredients / Re: Rahr Base Malts and Bru'n Water
« on: January 30, 2013, 02:19:31 PM »
So this would go for Rahr Pilsner malt also, I take it...interesting find, I'm glad to know it!

Haha, nice description; eloquently put.

Kegging and Bottling / Re: Added yeast at bottling/Now Diacetyl present
« on: January 24, 2013, 02:53:10 PM »
You can also get Diacetyl if you introduce too much air at bottling and have the D precursor.
I believe I have experienced this before with kegging...and it just gets worse.  Hard to point to Pediococcus infection because there was no sour taste accompanying it.

Kegging and Bottling / Re: Added yeast at bottling/Now Diacetyl present
« on: January 24, 2013, 09:04:31 AM »
I agree with garc_mall.  Diacetyl is usually 100% gone in about 3 to 4 weeks.  Don't worry.
Unless it's an infection, in which case, it'll only get worse.  But I'm doubting that's the case here.

All Grain Brewing / Re: Overshot Mash PH
« on: January 22, 2013, 08:07:30 AM »
This is good info to have since I am an acid malt user. Thanks, guys!

Yeast and Fermentation / Re: Cold Wort - Warm Yeast
« on: January 18, 2013, 01:18:50 PM »
Supposedly cold yeast into warm wort is good, warm yeast into cold wort not so good....but I'll be damned if I can remember exactly why.

Something about liquor on beer or beer on liquor....    oh wait
No, man, it's before...liquor before beer...

Yeast and Fermentation / Re: Cold Wort - Warm Yeast
« on: January 18, 2013, 11:40:03 AM »
How cold is the wort? You don't want to pitch too low or the yeast will go dormant.

Going Pro / Re: realistically, what does it take?
« on: January 18, 2013, 11:38:31 AM »
Owning a business sucks. Be sure to include your opportunity cost in any analysis you do. Do you like spending time with friends or family? Do you like to do anything besides work? If you'd value your leisure time at anything over about $0.10/hour you'd likely come out in the red if you own your own business.

That was exactly the point I came to after owning my own business for close to 30 years.  For the first few years, it was exciting and the work was fun.  After about 10 years, it became just a job I went to every day.
I'd say it depends on how good you are with money. I have a friend who owns a bike shop, small operation with an additional employee during the summer months, and he saves up all year to be able to stay open in the winter. He's EXTREMELY good with money, don't know how he does it, but it's possible and he loves it. He's been doing it since 2003.
So, you basically have to be a homebody.

Wow, you're at 1.020 and it's still active? That's a good sign.

General Homebrew Discussion / Re: Soapy off flavor
« on: January 10, 2013, 01:10:34 PM »
I have a Rogue Yellow Snow last night and it definitely has a soapy flavor. So I'd say it's coming from the hops and sulfate level of the water. That style of IPA is not how I roll.

Personally, I liked Yellow Snow.  I didn't detect the off flavors you noted.  I see from scanning some of the reviews that some people seemed to not like it, but they all seemed to question its freshness*.  How fresh was it?

Not that I have any agenda when it comes to getting people to like Rogue (or any other) beer.  I just personally found that one tasty, and wonder why the pDev (13.65) is so high on that particular brew, and why some people seem to love it, other tend to dislike it pretty strongly.  Is it the hops?  Freshness?  Something else?

*caveat: n=pretty small
I think it's just how some people's palates are. I wouldn't say it was an overly strong soapy flavor, or even and off flavor. I'm pretty sure that's how the beer is intended to taste. Just that I don't like my beer that bitter, so it seemed soapy to me. Pretty sure it's fairly fresh. I did have a Fuller's ESB right after that (after drinking some water first) and enjoyed the hell out of it.

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