« on: September 03, 2015, 05:36:00 AM »
Happens to the best of us. Glad it was an easily identifiable source!
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My question, after ive rambled enough, is are there any kind of worksheets that have brewing equations that are incomplete or that give you a kind of word problem so that even if your not physically brewing you can still continue learning?
Just thought of something... I'm going with perlick 650ss faucets. Does the flow control work as a shut off?Yes they do.
Tell your yeast you are putting them ina 5.5 gallon starter.
If you can get your hands on it right now, WL has their WLP 585 Saison III out. It's easily one of my favorite strains.
In response to cheating, I'd say "who the hell makes the rules and who's keeping score?". This is a hobby, not a competition. Use whatever equipment you like that makes your brewday fun.
1 - What's your own experience?I have a semi-automated system. Sabco Brew Magic from 2009. Some days it is a royal PITA, some days it is a dream. I would imagine that other semi/fully automated systems are the same way. It takes a good long while to figure out how to properly brew beer on the thing.
2 - If you have not seen a closed system brew, what's your perception? Are you interested in seeing or trying?I do not think it is for everyone, but I would like a PicoBrew as my "test system" for the Sabco.
3 - Is trial and error necessary to be a good brewer?Absolutely. If trial and error wasn't important, we wouldn't have this forum. And Denny's wouldn't have his Experimental Homebrewing book.
We had two judges disappear between the first and second session. No idea why.
Our club just did one this past weekend, no one on the team had ever done one before, it was a s**t show.
I'm still not going to roll my eyes at you.
You have to do it, it's so easy!
And a stone isn't hard to keep up. Some of y'all use pH meters...now come on, don't give me that excuse that a stone is hard to maintain...
... That's all I have to say about HBT other than the forum is chock full of one-year-wonder home brewers who are absolutely certain that they are master brewers. This forum is smaller. However, on average, the level of experience each forum member possesses is much higher, and so is the maturity level. There are many amateur brewers on this site that have been through many home brewing fads.
^^^ This! I used to be on HBT all the time back when I began in 1998. By around 2006-7, I spent less time there. Now, it's a different place completely- one I don't care for so much. Just my opinion. This forum is the only one I look at on a nearly-daily basis these days.
However you deliver sufficient oxygen for an optimal fermentation is the best way to do it
I used to shake and it worked very well. I use O2/wand and it works very well. Difference is the effort I put in, that's all.
Especially when you're talking 1 gallon batches, no need for anything but shaking IMO.
Absolutely. I was just getting frustrated talking to a poster on the HBT who was adamant that Pure O2 was the ONLY surefire way for making great beer.
They didnt come right out and say this but that was the point of their posting.
I believe this was the post that got my interest and sparked some debate:
"While these methods are adequate for making beer, they are not optimal if your goal is to make the best beer possible.
No matter what technique you apply with air, you'll never get above 8ppm oxygen in your wort due to the fact that air is only 21% oxygen. This is enough for low gravity ales, but high gravity ales and all lagers require 10-14ppm O2. This can only be achieved by using pure oxygen.
Investment in an O2 setup will significantly improve the quality of all your beer."
Because what I mean is 'that's really the target all the grading teams should aspire to'. Not sure what exactly is eyeroll worthy about that.That's really the target all the grading teams should aspire to.
How about just a "Thanks graders, ADs, and EDs!"?
I assume there is room for more judges at higher ranks, right?
Since I started making sour beer a couple years ago, I’ve been amazed at the impact a seemingly small difference in pH makes.I'm sure you know this - but don't forget that pH is measured on a logarithmic scale. A decrease of 1 means that it is 10x more acidic.
That's really the target all the grading teams should aspire to.