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Messages - aa7yy

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The Pub / Re: Need an iTunes expert
« on: June 13, 2012, 06:42:31 PM »
If you bring up the Info on each individual song, there is a place, maybe the second tab, where you can "check" part of a compilation. Then the song will be listed by artist and down at the bottom of the list as an album.

Thank me in Bellevue.

Events / Re: cab share
« on: June 13, 2012, 02:55:23 PM »
Sorry, you could be an optimist and trust your plane would be early.  :)  11:05 is not bad.

Events / Re: cab share
« on: June 13, 2012, 01:08:11 PM »
Why don't you save $50 and take a bus ?

Here, try this

Put in Sea-Tac Airport on Start

Bellevue Transit Center on the End

Bellevue Transit Center is couple blocks from the Hyatt

OR, you could do Shuttle Express here   maybe $20 ?

OR, you can wait for someone to share a $50 taxi

All Grain Brewing / Re: Is my water any good for all-grain brewing?
« on: June 12, 2012, 02:14:37 PM »
Now, I did go look at my numbers.
My Bicarbonate is 124   yours 127
    Calcium            72             50
     ph                  8.2             8
Total Alkalinity       117           114

I am better for amber ales and darker, without treatment.  You would have a problem with pale ales.

Qualifier, I am just trying to double check what I think I am learning. Feel free to straighten me out.

All Grain Brewing / Re: Is my water any good for all-grain brewing?
« on: June 12, 2012, 02:01:42 PM »
Well, I'll be the first one to say, nope, doesn't look like it to me. A lot better then I have in Tucson. There are lot smarter people on here then me, but without picking up a book, you might be a little short on things like sodium and magnesium. But, somebody smarter will chime in.

Yea, each state has different liquor laws. Import from Mexico to Cal is different from Mexico to AZ or Texas. Each border guard needs to know the state law.

All Grain Brewing / Re: Phosphoric Acid amounts?
« on: May 25, 2012, 03:23:03 AM »
Some guy named Gordon Stong likes it because it is flavor neutral.

Some guy named Martin Brungard has said that you have about 10000 times the phosphate compounds from the mash than you will add acid. The recuction in Ca is negligable.

Guess I really stepped in it there. Only had one book open, but I spell better.

All Grain Brewing / Re: Phosphoric Acid amounts?
« on: May 24, 2012, 10:14:09 PM »
In John Palmers book, page 164, he states "Phosphoric acid is not recommended because it reacts chemically with calcium in the mash and changes the whole playing field, rather then simple adjusting the ph.

I use muriatic acid, real easy to come by.

Events / Re: Advice for Shipping AHEM *Yeast Samples* to NHC
« on: May 24, 2012, 07:45:12 PM »
That's only 1300 miles. Must be Union Drivers. Maybe a couple of single guy members should do it. Less the 24 hours on the road. Doesn't get warm till western Idaho.

Pimp My System / Re: New Brewstand being built
« on: May 11, 2012, 01:48:59 PM »
I had trouble with engine paint, had to go to the 2000 degree stuff. Keep it going.

Equipment and Software / Re: 20,000 BTU?
« on: May 07, 2012, 10:10:49 PM »
Buy a new regulator, needs more gas to increase the BTU's. Check the Agri Supply web site and find the burner you have. Most normal regs are 5psi, need at least 10psi.

Kegging and Bottling / Re: Help Please!!
« on: May 06, 2012, 08:56:00 PM »
No answer on the temperature question ?

Warms up, pressure increases faster then leaks. Cools down, pressure decreases AND it leaks.

Other choice, put 25 psi in the keg, shut off the tank, shut off the hose. If the pressure on the gauge goes down, the problem is on the tank/reg end. If the pressure holds, after a few hours or over night, open the hose only, see what happens with the gauge. Goes down, keg side problem. Or, it could still be both. 

Kegging and Bottling / Re: Help Please!!
« on: May 06, 2012, 08:15:37 PM »
I am pretty new at this. Of course, it could be the regulator, but also the pressure will increase with the temperature. Did the keg warm up ? Maybe do 25 psi, disconnect the gas and check it again in exactly 24 hours at the same temp. For the leak, disconnect  the gas line. You can squirt soapy water all over and not find the leak in the poppet. Also, I am sure that you remember the lid is and egg, not an oval. Once I have got my lids to seal I have made a slash across the lid to the top so I always start off close.

Ingredients / Re: Rhizomes?
« on: April 10, 2012, 10:10:39 PM »
Might want to touch base with these guys.

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