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Messages - ultravista

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All Grain Brewing / Re: Pliny the Elder with Amarillo?
« on: May 03, 2015, 07:02:57 PM »
I posted the same question on HomeBrewTalk a few weeks back and struck gold ...

A fellow HBTer was on a Firestone Walker brewery tour when they were contract brewing PTE last October. He was able to take a photo of the actual 65 barrel PTE brew sheet.

Anyone interested?

The Pub / Re: Blood Iron Surplus - Anyone?
« on: April 24, 2015, 06:12:04 AM »
heavydeadlifts - thanks for the feedback. My Dr. mentioned hemochromatosis but wanted me to moderate my diet and ethanol intake and test again in 6 months.

My father confirmed it is not something that runs in his side of the family. I'll check with my aunt/uncle on my mothers side.

I plan on donating blood today to start the de-ironing process. Not sure yet if I'll go with whole blood or the double red blood cell (DRBC). From what I have read, whole blood will drop hematocrit/hemoglobin by one point while DRBC ranges from 1.5-2 points.

Now I need to figure out what that relates to from an iron perspective. Perhaps 30-50 mcg/dL reduction.

The Pub / Re: Blood Iron Surplus - Anyone?
« on: April 23, 2015, 09:00:06 PM »
I take no vitamins, rarely take any non-prescription drugs, take no prescription drugs, no steroids, etc. No hepatitis. B-12 is good.

The iron workup is:
* Iron: 240 mcg/dL (HIGH - range 50-180)
* TIBC:  396 mcg/dL
* Trans. Sat.%: 61% (HIGH - range 15-60)
* UIBC: 156 mc/dL

* Hematocrit: 50.5% (HIGH - range 38.5-50.0)
* Hemoglobin: 16.6%
* MCH: 29.3 pg
* MCHC: 32.9 g/dL
* MCV: 89.2 fl
* MPV: 8.7 fl
* Red Blood Cell Count: 5.66 million/uL

The Dr. advised me to reduce iron intake and moderate alcohol. Nothing else. No causation. The doctor did not do an LFT although said my liver appeared to be fine.

After researching the issue, I found that donating blood is the primary method of reducing blood iron.

At 45, I have not donated blood for 20+ years. I am not accident prone so what blood I have stays with me. I do eat beef once or twice a week, am addicted to sunflower seeds, and salt the crap out of everything. I cannot think of a single thing that I eat that is iron rich.

A friend who has hemochromatosis told me that iron stores increase in the body over time. Is that an accurate statement?

The Pub / Blood Iron Surplus - Anyone?
« on: April 23, 2015, 01:35:31 PM »
During a recent physical, my Dr. advised me that my blood iron content was a bit high - 240 mcg/dL with a normal range of 50-180 mcg/dL. Most everything else is good, including liver fat.

I do not consume much red meat, maybe once every two weeks, and can't figure out where the surplus of Iron is coming from. Pork and chicken are my go to meats.

In full disclosure, I told my Dr. that I brew my own beer and consume in moderation (at least to me ..). She suggested that I reduce alcohol and moderate my diet. No other suggestions.

Anyone else have higher than 'normal' Iron in their blood for homebrewed beer or beer consumption in general?

Kegging and Bottling / Re: Question About Beer CO2 Absorption
« on: April 19, 2015, 01:27:45 PM »
doubt the co2 absorbed in to the beer when it was above 70 F.

Do you then say it was a leak?

Kegging and Bottling / Re: Question About Beer CO2 Absorption
« on: April 18, 2015, 07:50:14 PM »
I see no bubbles; all looks good.

Having lost tanks before, I was uncertain about the absorption. It's cooling now and under gas again.

Kegging and Bottling / Re: Question About Beer CO2 Absorption
« on: April 18, 2015, 07:35:52 PM »
The lack of headspace gas is not necessarily indicative of a leak then?

Kegging and Bottling / Question About Beer CO2 Absorption
« on: April 18, 2015, 07:19:19 PM »
I have a keg that was connected @ 15 PSI for 4 days at 75-80F while dry hopping. When connected w/gas, I found no leaks. There is a smidgen less than 5 gallons in the keg.

After a four days, I removed the gas and let it sit for another 2-3 days.

Today, when moving it into the refrigerator, I found it to be depressurized. The pressure release gave nothing.

I've got it back under gas, the lid and out post are soaped. No bubbles ...

Is it possible the beer absorbed the gas? Does this sound plausible for the lack of gas in the headspace (minor headspace)?

Kegging and Bottling / Re: Anxiety of Kegging
« on: April 18, 2015, 09:28:04 AM »
Sure, you can't see how much is left, but after a few batches, you'll get the 'feel' by weight. Full, 3/4, 1/2, and near empty are (of course) much different.

By merely lifting the keg, you'll have a good understanding of what is left. Such as, this is going to blow after a few pints or damn, this keg is lasting a long time :)

a10t2 - unfortunately, I do not know the AA% and have not been able to find Warrior Extract via the internet. I'll just have to approximate, or perhaps call Yakima or others.

The recipe explicitly calls for 1500 grams AA Warrior Extractand 45 grams AA Amarillo Extract.

the alpha percentage should be the percentage of the hop weight that is alpha acid resin

That makes sense. Did you find this on a hop grower/producer website?

A commercial recipe calls for 1500 grams AA of Warrior extract. Warrior ranges from 15.0 – 17.0% AA (Hop Union).

What is the formula to calculate AAU or pounds?

My goal is to determine the weight in pounds.

General Homebrew Discussion / Do You Reuse Hop Shot Syringes?
« on: April 03, 2015, 05:36:24 PM »
I plan on buying a can of CO2 extract and fill-up 10ml syringes w/caps.

For those of you using extract, are you reusing the syringe or is it one time use only due to the viscosity of the extract?

All Grain Brewing / Pliny the Elder with Amarillo?
« on: April 03, 2015, 07:31:07 AM »
Does anyone have a recent or updated Pliny the Elder clone with Amarillo?

Neither the MoreBeer kit or Zymurgy (Double IPA / Vinnie's PTE recipe) reference Amarillo; the website however does.

Based on interviews, Vinnie cited using hop extract for bittering and pelletized hops from the 30 minute through dry hop. I would like to know where and how much Amarillo do use.

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