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### Messages - rjharper

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46
##### Yeast and Fermentation / Re: My fermentation...oh my!
« on: June 17, 2015, 08:27:36 AM »
OK so 1.055 OG, and now reading a calculated 1.028 SG based on a refractometer reading without accounting for the alcohol? 1.028 OG would be equivalent to around 7.25 Brix of unfermented wort, however the presence of alcohol as a result of fermentation messes with the refractive index.

Using 1.055 OG, and 7.25 Brix post fermentation calculates to 1.012. Sound better?

thanks everyone....BTW

this is the problem with refractometers once fermentation has begun. it's not even a straightforward equation. Sean Terrill has a tool here http://seanterrill.com/2012/01/06/refractometer-calculator/ it's pretty accurate if you know your wort correction factor. however you have to take a hydrometer reading of OG to know that.

I used BeerSmith's built in tool. This one from Northern Brewer gives a good approximation.
http://www.northernbrewer.com/learn/resources/refractometer-calculator/

47
##### Yeast and Fermentation / Re: My fermentation...oh my!
« on: June 16, 2015, 01:42:17 PM »
OK so 1.055 OG, and now reading a calculated 1.028 SG based on a refractometer reading without accounting for the alcohol? 1.028 OG would be equivalent to around 7.25 Brix of unfermented wort, however the presence of alcohol as a result of fermentation messes with the refractive index.

Using 1.055 OG, and 7.25 Brix post fermentation calculates to 1.012. Sound better?

48
##### Yeast and Fermentation / Re: Yeast propagation at White Labs
« on: June 16, 2015, 12:31:50 PM »
Actually, a shaker table is the preferred laboratory device for propagating yeast.  What shaking does is aerate the culture in a low stress way.  Spinning the stir bar fast enough to aerate a culture on a stir plate can place significant shear stress on the cells, resulting in an unhealthy culture. That's why many stirred cultures smell foul.

Very interesting. I'm certainly not going to go against your yeast advice Mark. And I only push the stir bar fast enough to get things moving and roused, not to force a maelstrom in the flask!

49
##### Yeast and Fermentation / Re: Yeast propagation at White Labs
« on: June 16, 2015, 11:01:57 AM »
It's a lot easier (and cheaper) to put a dozen flasks on a shaker table, than line up 12 spinning magnets. I did notice they still use foil crimped around the mouth of the flask, just like us!

50
##### Commercial Beer Reviews / Re: Sour Gushers
« on: June 16, 2015, 09:26:48 AM »
Prairie has received a lot of flack for their poor bottling practices. Their beers are known gushers around here. Many people (including myself) won't buy Prairie anymore over the gushing and the fact that the owner declines to respond to anybody about it.

I'm surprised you had that problem with the Cascade. I haven't heard that happening much. I would reach out to them and let them know. They might be more responsive.

There's a reason Prairie never tries to brew the same beer twice...

51
##### Events / Re: 2015 NHC Impressions
« on: June 16, 2015, 08:08:54 AM »
The rates that you are seeing are non-conference rates.  GSA rates are not conference rates.

I realize that so I've got my fingers crossed. In my industry, I've rarely ever seen event rates beat GSA rates, since GSA is normally about as low as hotels are willing to go. GSA was cheaper than NHC in San Diego this year.

52
##### Events / Re: 2015 NHC Impressions
« on: June 16, 2015, 07:43:05 AM »
I can assure people that Maryland is not as expensive as California.  Granted, Maryland prices are not Mid-West prices, but the cost of living in the Baltimore Metro Area is nowhere near as obscene as it is in California.  The cost of living does grow significantly as one nears the District of Columbia.

There better be a hell of a conference discount on the hotel then, because right now even GSA gov't rates are 50% higher than San Diego.

53
##### Events / Re: 2015 NHC Impressions
« on: June 16, 2015, 07:41:28 AM »
It sounds like a great time.  I have already started prepping  the wife to try and make it to Baltimore for my first.  The 4 kids schedules and activities may be a challenge, but if i might  ask a personal question, how much does one budget for an NHC conference, assuming a few local brewery tours?  I understand hotel and travel... anything else to accout for?  Please feel free to pm me or chastise me openly if this isn't appropriate.  Just trying to gather info/data for next year...

Sent from my SCH-I545 using Tapatalk

Data pt: I just spent \$1850 on airfare, airport xfers, full conference, 5 nights at host hotel, and a few poor to decent meals, w/o visiting any breweries. It certainly ain't cheap, esp when you're not splitting a room.  Still, I hope you can make it next year. I drove to Grand Rapids, did lots of outside tours and events, and spent \$400-500 on them.

Airfare: \$525
Hotel: \$650 for 4 nights
Registration: \$300 (inc Banquet
Ubers: \$35 (to and from airport)
BN Party: \$50
Food: \$150 (excludes breakfast at hotel, skipped most lunches, and ate packed protein bars)
Airport Parking: \$50

Puts me at \$1750 (for just me) before I include bar tabs and brewery visits. Not a cheap trip by any means.

54
##### Events / Re: 2015 NHC Impressions
« on: June 16, 2015, 06:41:26 AM »
My first NHC. I had a good time overall but frankly I was underwhelmed. My thoughts.

Accommodation: I stayed at the Double-tree for the same price as the Town & Country. Based on what I'm reading, and the condition of the host hotel, this was the right move. The meeting rooms were fine although cramped for some talks, and the expo center was what you'd expect.

Food: Absolute food wasteland. In a conference with this much beer flowing, the limited food availability and price gouging by the hotel was unacceptable. I'm glad I had a big breakfast at the Double-tree because until we went offsite to the mall on Saturday, we were pretty much skipping lunch. Pizza by the pool was the best value, if you didn't mind waiting all night.

Seminars: Generally OK, I enjoyed the Sour Mashing Talk and Hop-Fu in particular, and the Crafting Strategy was worthwhile, but everything else seemed very entry level or recycled based on previous years I'd seen online. Given that we can access all presentations online anyway, the main benefit I saw to the live talks was for the ones involving tastings, and in a couple of those the beer ran out or wasn't poured at the right time.

Banquet: For what we paid, I was really disappointed. The cheese puffs were cold, dry and bland. The salad was really good, and the the beef was tender enough but needed a lot of salt. Dessert was nice. The beer pairings were very non-inspiring, a hoppy beer, followed by a hoppier beer, followed by an even hoppier beer. Seriously? Half our table didn't get the stout, and coffee never made it that far into the room. Confusion over the rules for homebrew v commercial then meant nothing to drink during awards until the social.

AHA Forum Meetup: I swung by on the first day for a little bit; there weren't too many people there but did get to put faces to names for some of the regulars!

Pro Night: Lots of great beer, great location in the open gardens, and the music was pretty good too. Probably the highlight of the week for me.

Club Night: Biggest disappointment of the week for me. I went expecting great things, and ended up dumping 3/4 of what I was poured. You're a homebrew club, getting to pour at NHC, and you don't bring your A game? Did nobody in the respective clubs screen their offerings or at least test the lines? I got poured a Berliner Weiss that was infected with butyric and clostridium so badly that my gag reflex kicked in, and I had to go soap my glass out. That said, there were a few solid beers, and QUAFF & Maltose Falcons had great setups, so kudos to them. I didn't see as much craziness as I've heard from previous years.

Social Night: Russian Roulette with leftover entries. Totally expected, and what I'm used to at competitions. Probably dumped about 1/2 but that's why they didn't win! It's a good test of the palette to only have a style number to go on. Still a nice chilled evening to wind down the week.

Location: San Diego has a great beer scene, and we enjoyed side trips to Stone, White Labs, Ballast Point & Karl Strauss, plus the BN Party on the Wednesday. It's about as far in one corner of the country as you get, but that's why we take turns on host cities.

Overall I'm glad I went, and got to experience an NHC firsthand, but it was an expensive 4 days for what it was. I've been to GABF for 6 years and watched it lose that special something, to the point I'm not going any more. I wonder if NHC has passed it's best years? Who knows? I think I'll skip next year, we all know Baltimore-DC is even more expensive, and I'll wait to see where 2017 ends up in the Mid-West.

Thanks to the AHA committee for pulling the show together, and the logistical nightmare that is the competition. And hi to Janis whom I met on Club Night!!

55
##### Kegging and Bottling / Re: Draught Line Conversion
« on: June 09, 2015, 07:23:15 PM »
Googled it. Seems very expensive for what you get. More Beer has this for \$29.99. Standard 3/16" beverage line is \$.79 per foot. Since your beer and lines should be sanitary, and cleaned regularly anyways, I don't see the need for anti-microbial lines.

You could basically get 12' of regular line for 1/3 the price of the kit.

You're quoting vinyl lines against barrier lines. Different animal. Vinyl will be sanitary but will leech plastic taste into the beer sitting in the lines over time. Barrier lines have no flavor degradation or crossover.

I realise standard vinyl beverage line and barrier beverage line are two different animals, but after 5 years of running vinyl, I'm yet to see off flavors. Some things, like Perlicks, are worth the upgrade, but to me SuperFlex beverage line does just fine, and I think there are better places to spend your money. Just my 2c

56
##### Other Fermentables / Re: Strawberry Rhubarb Mead
« on: June 07, 2015, 12:17:02 PM »
Thanks Eric. I have another 2lbs of strawberries in reserve in the freezer if I feel the need to add more strawberry character during back sweetening.

Do you think some pectic enzyme is necessary?

57
##### Other Fermentables / Strawberry Rhubarb Mead
« on: June 07, 2015, 07:33:01 AM »
There's a local meadery here in Indy called New Day Meadery and I really enjoy their Strawberry Rhubarb Mead. Per their description its:

Quote
Shelby Blue Ribbon: 5% Sugar, 8% ABV: Tangy strawberry, rhubarb & mead w/ a sweet finish.

Typically I'll go down the the sack mead route and shoot for twice that ABV but SWMBO would prefer a lighter touch. I'm assuming that I'll need to sorbate and backsweeten, since any yeast will power through 8%. How does this look for a recipe?

For 3.25 gallons
5 lbs Honey
6lbs Strawberries
3lbs Rhubarb
Lalvin Narbonne Yeast (71B-1122)

Targeting a 1.055 OG, ferment to dry, then back sweeten.

58
##### Kegging and Bottling / Re: Draught Line Conversion
« on: June 05, 2015, 09:43:17 AM »
Googled it. Seems very expensive for what you get. More Beer has this for \$29.99. Standard 3/16" beverage line is \$.79 per foot. Since your beer and lines should be sanitary, and cleaned regularly anyways, I don't see the need for anti-microbial lines.

You could basically get 12' of regular line for 1/3 the price of the kit.

59
##### Kegging and Bottling / Re: CO2 Storage
« on: June 03, 2015, 12:23:14 PM »
I've kept a 50lb tank in my garage for the last 4 years, including 3 Oklahoma summers.

60
##### Equipment and Software / Re: Beer Line Management
« on: June 03, 2015, 11:18:12 AM »
Thanks guys. Actually since that photo's been taken, I've continued the pipe loops round under the gas manifold, where they all branch out. And somebody mentioned the gas lines, I have mine at 4' so they reach the corners of the freezer, with the exception of 1 which is 12', for use when purging kegs outside the unit.

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