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Topics - nateo

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61
Ingredients / Algebraic solution for sugar syrup p/p/g numbers?
« on: June 09, 2012, 01:22:56 PM »
Math isn't exactly my strong suit. Based on a figure of 1.046 for 1 lb of sugar in 1 gallon of water, I should be able to figure out what concentration of sugar it would take to hit some arbitrary gravity, right? The weight of the water is confusing me. Also, the English units are confusing me.

Sugar = 46 pts per 1lb per 1 gal
Water = 0 pts per 1lb per 1 gal

Let's say I want a syrup solution that has 32ppg, starting with sucrose that has 46ppg. How would I figure that out to express it in % sugar concentration, so I can use a candy-making chart that gives sugar concentration for a given temperature?

Or would it be easier to do this in *Bx, where

1.032 = 8*Bx = 8g sucrose per 100g H2O

1 gallon of H2O = 8.33lbs = 3778g

3778g / 100g = 37.78

37.78*8g sucrose = 302g sucrose

302g sucrose / 454g =  66% sucrose?

Is that right? 66% seems like too low of a concentration.

62
I've been thinking/researching this for a while. What I've found has overwhelmingly been conjecture, so I'm looking for some practical experience. How exactly, in a finished beer, is Belgian pale malt different from an English (Scottish?) pale malt like Golden Promise?

The only "reputable" take on the topic I've found was this, by Fix: http://morebeer.com/brewingtechniques/library/backissues/issue1.1/fix.html

He basically said they're both great. Any thoughts?

63
The Pub / Why a Good Bar Is Essential to Sustainable Communities
« on: June 05, 2012, 01:33:03 PM »
http://www.theatlanticcities.com/neighborhoods/2012/05/why-good-bar-key-sustainable-communities/2148/ “if ever there was a business you should be walking to (and from) rather than driving, it’s your bar."

One of the things I really miss about living in CO was being able to get drunk and walk home. The closest bar to me now that I enjoy drinking at is an hour's drive away.

64
Anyone working in the industry with an MBA? I can get the program paid for by my work, but I'm wondering what the most useful concentration area would be if I wanted to own/run/work at a brewery/brewpub/something someday.

The program that I'm looking at has concentrations in the following. I've added my impressions after reading the course descriptions for the electives in the areas:
FINANCE - Mostly financial planning, looks tailored for people who want to be a CFA
MANAGEMENT - looks like operations and HR
MARKETING - logistics, supply-chain management and the usual "marketing" stuff
COMPUTER INFORMATION SYSTEMS - IT systems? I'm not really sure.

I wasn't a business major, so I have about a year of "foundation" courses before I need to decide on a concentration, so no big hurry.

65
I left my 1-gallon lacto starter overnight with two brew belts wrapped around it, and then a towel around that. This morning it smelled a little bit tart, but not nearly as tart as usual. I checked the temp, and it was at 141*F, so it's probably dead, right? I unplugged one of the belts, and I'll see where the temp is this afternoon and add some more grain.

I've found some pasteurization charts online, but I can't find the highest temp you can hold something indefinitely and not get any pasteurization. Also, has anyone tried to pasteurize wort just by using brew belts and insulation? I'm not sure if two would be able to get 20L or so of wort up to temp.   

66
All Things Food / Food blogs?
« on: May 31, 2012, 07:22:21 PM »

67
Commercial Beer Reviews / Massive haul from trip to CO
« on: May 30, 2012, 04:32:07 PM »
Went back to CO for some camping by Redstone. Since the liquor stores in MO are mostly terrible, I picked up some beers on the way back. Some are new to me, others I just missed. I'm not a great reviewer, but I'll  put a little blurb by each as I drink them.

Crooked Stave, Petite Sour - Most disappointing beer ever. Big sweaty horse nose, thin and watery, no real flavor, just sour.
Funkwerks, Brett Dream - Great saison, just a bit of Brett, so don't expect a Brett-bomb.
Great Divide, Oak-aged Yeti - Awesome, maybe my favorite imperial stout
Great Divide, Belgian Yeti - BDS? Really, really dark BDS? That's what it tasted like. Not nearly as much roasted character as the regular Yeti, and much more caramel/raisin flavor.
Great Divide, Hoss - Thick, rich Maerzen. I don't pick up a lot of rye character. Maybe the subtle spiciness is coming from the rye, but it seems more like hops to me.
Great Divide, Colette - Really nice saison. Just the right acidity / yeasty balance.
Avery, Out of Bounds Stout - Solid, hop-forward stout. Roasty with a good amount of bittering.
Odell, Footprint - Really complex and cool.
Arcadia, Cereal Killer 2009 -
Dieu du Ciel, Rigor Mortis - Decent, but wouldn't buy again. It has a strange caramel sweetness I found cloying.
Mikkeler - Monk's Brew - Really nice. Best Quad I've had.
Duchesse de Bourgogne -
De Proefbrouwerij, Reinaert Wild Ale -

68
Beer Recipes / Duchesse de Bourgogne technique?
« on: May 29, 2012, 08:01:47 PM »
My wife is crazy for this beer, and I wanted to make something similar. Any ideas where to start? I can usually get a decent idea of where to start by tasting the beer, but I can't figure out what's going on in this one.

I usually do the fast-lacto, sour wort technique with my sours. I'm generally pleased with the level of sourness and control I have over those, but I'm not sure how to get the subtle funky notes of the Duchesse. Brett is an obvious choice, but I've also heard that Pedio can give funky sourness. I'm thinking of doing an all-Brett ferment on part of it, and doing a fast-lacto ferment on the other part.

Any chance I'll be able to culture the dregs? IIRC they filter the yeast out of this beer, so I guess the junk at the bottom is just the bugs?

69
The Pub / Can I use my pH meter to check soil pH?
« on: May 12, 2012, 08:00:03 PM »
All of my "how do I test my soil pH" googling has just led me to links saying "just send it to your university extension office." Any idea how I'd go about testing my soil using my pH meter? I assume I'd have to add water, maybe distilled?

70
On Keith's advice I tried 380 in my latest weizen. I'm not gonna say it's the best weizen yeast, but this weizen is a personal best for me. Freezer was set to 64*. I'm getting a background of clove, with subtle banana up front, mixed with I wanna say stone fruit? Like apricots? Maybe I'm making that up, but whatever it is, it's nice.

My dough-in was too thin, so I didn't hit my temps when I added my psuedo-decoction to the rest of the mash. I spent a couple minutes in the "danger zone" but head retention is adequate. Had a lot of sulfur at bottling, but isn't apparent in the finished beer.

For anyone interested:
1.051
50% Floor-malted Bopils
50% Colorado Red Wheat malt
13 IBUs
Soft water + CaCl to get to 50ppm Ca

Two mashes.
Wheat mash (temp between rests raised ~3-4*F/min)
75 - dough-in 5.4pH
122 - 25min
160 - 15min
boil - 20min

Pils mash
75 - dough-in pH 5.2
128 - 7min
132 - 2min (whoops)
141 - 10min (whoops again)
155 - 60min (there we go)

Carbed to 3.5 and 4 volumes.

71
Other Fermentables / Wheat wine recipes?
« on: May 05, 2012, 08:32:30 AM »
Not a barley-wine type wheat beer. I'm talking more like this:
http://winemaking.jackkeller.net/reques79.asp

Has anyone made something like this? Any advice for trying to make one?

72
All Grain Brewing / How does my grist look?
« on: May 01, 2012, 12:19:17 PM »
I've been taking more care to condition my malt lately. I run it through the mill twice, once at 1.5mm (0.060") and the second time at 0.5mm (0.020"). What do you think?


73
All Grain Brewing / Color contribution from decoction mashing?
« on: April 30, 2012, 02:02:22 PM »
Does anyone know of a rule-of-thumb for color contribution from decoction mashing?

I'd guess about 1/4 SRM per 10min boiled, but that's just a WAG. Does anyone have any idea?

74
All Grain Brewing / FauxPils Faceoff
« on: April 29, 2012, 02:56:51 PM »
Goal: To determine whether triple-decoction or no-sparge single infusion provides better results in a pale, delicate, malt-centric beer for an average homebrewer.

Who I need: Eight people to drink beer and provide feedback. I'm looking for a mix of certified judges and non-judges who have a good palate.

What you'll get: Three beers each, one of which may or may not be a duplicate of either beer, to be randomly determined.

After tasting: Provide feedback following a standard BJCP-style scoring form format for each beer.

What I ask for: I will keep all feedback anonymous (unless you want credit), but I will upload the results on my crappy blog I never update. It would also be cool if you wanted to fill the bottles back up with some of your own homebrew and mail them back.

I want to keep the recipe details a secret until after the tastings, after which I'll make my detailed brewing notes public. I plan on brewing the beers back-to-back sometime late next month, or early in the following. 

Please leave any comments, concerns, or heckles below. Thank you.


Judges:
1. Denny
2. Ron
3. Tom
4. Jeffy

Non-judges:
1. Don (I know you brew a lot of lagers)
2. Jason
3. Red
4. Garc

75
All Grain Brewing / Stupid high gravity brew
« on: April 28, 2012, 03:07:10 PM »
I'm trying to figure out a way to brew Avery's Mephistopheles. Years ago I talked to one of the brewers about this briefly, and IIRC he said they start at 1.146, and just pitch fresh yeast everyday until it's done. Since I don't have access to tons of free yeast, I'm thinking of dividing the fermentables into three additions:

Step 1: 8L @ 1.080, ferment to 1.020
Step 2: Add 8L @ 1.155, new gravity 1.087
Step 3: Add 2L @ 1.376

Step 1 would be an otherwise "normal" beer, and step 3 would be just dextrose and turbinado. I'm not sure about step 2. I haven't mashed a beer that large before. What efficiency should I expect? I'm planning on a long boil for that one.

My reasoning for doing it this way is to keep the pressure on the yeast as low as possible, and to be able to start out with a reasonably sized initial pitch.

Any thoughts?

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