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Messages - erockrph

Pages: 1 ... 67 68 [69] 70 71 ... 389
1021
All Grain Brewing / Re: Whirlpool/ 0 Minute Addition Difference
« on: January 05, 2016, 07:46:01 AM »
Wow, that would be a great comparison - but do you give college credits for this full semester class?  Lol.
Yes. Actually I'll give them in advance,  just tell your college admin to add them to your thing. However many you feel is appropriate.
"Independant Study under Prof. Jim at Klickitat U" will definitely make my LinkedIn profile at some point :)

1022
General Homebrew Discussion / Re: Do you clean before AND after brewing?
« on: January 05, 2016, 07:42:17 AM »
what I really want to know is if a thorough cleaning right after will do, with thorough sanitization right before.
Yeah, that's what I do. And my cleaning got easier in a big way when I committed to doing it immediately after brewing, emptying a keg, etc. But I clean thoroughly after and sanitize very carefully before each use. A spray bottle of Starsan is a big help.
Same here - clean as soon as you can after use, store it in a way that it will stay clean (i.e., covered, upside down, etc.), then sanitize immediately prior to use. No need for a second cleaning immediately before use if it's clean aleady.

1023
All Grain Brewing / Re: astringent off flavor
« on: January 04, 2016, 02:59:45 PM »
I describe astringent as the feeling in your mouth when you chew grape seeds. Another is if you've ever had raw peanuts and tried chewing on all those skins leftover in the bottom of the bag. I get it from walnuts too. Years ago mom had some alum around to dab on canker soars. Thats astringent on steroids. There may be flavors associated with each of these examples. For understanding astringency, ignore the flavors and focus on the feeling. To me it makes your teeth feel like nails on a chock board when you rub them together. Makes the roof of your mouth feel similar to gritty, though minus the actual grit.
I think of oversteeped tea and oaky red wines, primarily. I get it from some nuts and seeds, too. Whole pomegranate arils are another big one for me.

1024
All Grain Brewing / Re: Whirlpool/ 0 Minute Addition Difference
« on: January 04, 2016, 02:53:12 PM »
I'm overdue for an IPA and it looks like I might have a brew day open next Monday. I think I'll try my usual hop schedule (11 oz flameout whirlpool, 5 oz dry hops) but shorten my flameout whirlpool and add my dry hops at 120F instead. It won't be an apples to apples comparison since I won't have time to do a side by side, but it's a recipe that I know well enough to get a feel for what this change is doing.

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1025
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: January 03, 2016, 10:12:06 AM »
Everything went well for the Schwarzbier. Mash PH finished up at 5.57.
Love a dark beer look in the kettle.



Nice crema. Makes me want a coffee mug with a ball valve on it :)

1026
Wild mold and bacteria are turning it slimy.  Try adding a teaspoon of bleach once per week.  That is what I do for my (real) humidifier.
Agreed. Hard water may make it feel tacky or crusty, but if there's slime then there's something biological going on.

1027
The Pub / Re: Remember this if you get pulled over
« on: January 03, 2016, 05:57:28 AM »
If the condition is real, it could be possible that she can stink of booze yet be 100% straight due to tolerance.
Possibly at lower BAC's, but there's no way she's walking around at 0.30 and not impaired. Tolerance generally means you can clear out the ethanol faster from your system, but if her levels are that high she would definitely be feeling it. A hallmark of gut-fermentation syndrome is that those suffering from it feel intoxicated after consuming carbohydrates. One study showed that 1 gram of dextrose led to a BAC of roughly 0.0025 in these patients. If this can be extrapolated linearly (and there's no data to support that, just a WAG on my part), then it would take over a kilo of carbs to get in the ballpark she was reported at. Something just doesn't add up for me here. Then again, I'm not an expert and I'm just going by what I'm seeing in the article (reported by a journalist who is likely not an expert, either).

More conclusive evidence would be a positive stool culture for S. cerevesiae, but I didn't see any mention of that in the article.

I would hope they are putting as much effort into to how to kill the yeast causing the issue as they are putting into to defending the DUI.  I'm not a doctor, biologist or chemist but one would think you need to identify the strain of yeast and attempt to selectively remove it from her gut to really solve the problem.

It's not my place to judge if she is impaired while driving at this point so I'm leaving that question alone.

Just hoping she is being treated in addition to being judged.
Treatment is typically two courses of antifungals, along with probiotics to ensure proper recolonization of the gut. The article does mention that she is being treated. But if this is BS, it would be a good way to explain a negative stool culture at this point if that ever became an issue in her case.

1028
The Pub / Re: That's Odd Let's Drink It
« on: January 02, 2016, 11:29:38 AM »
Eric, did you just go by the 1.5 qts  per pound rule?
;D

Close - this was a thin one by comparison - 3 quarts per pound.

Almost two years later and I'm still waiting for the primary to drop clear enough so I can rack and dry hop it...

1029
General Homebrew Discussion / Re: Mistakes, Learned From
« on: January 02, 2016, 10:04:06 AM »

1/ pour strike water into the mash tun with the valve open.


Yep. Done that.
+2 - I'm good for a hotfoot once every year or so. I should really wear shoes when brewing...

1030
General Homebrew Discussion / Re: Happy Brew Year - Happy New Beer
« on: January 01, 2016, 09:47:23 PM »
My brew year's resolution is to brew some old favorites that I haven't gone back to for a while - my house IPA, a sessionable brown ale, my session Porter, and my Belgian Dark Ale.

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1031
Kegging and Bottling / Re: Small kegging setup
« on: January 01, 2016, 07:41:15 AM »
I have a 5# tank at home for my keezer and force carbonating, and I use the small charger that runs on the disposable paintball-sized CO2 cartridges for bringing a keg to parties, tailgating, etc. I think that's a better way to go rather than compromising and getting a smaller tank that isn't really ideal for either situation.

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1032
All Things Food / Re: Cooking on a salt rock
« on: December 31, 2015, 01:58:39 AM »
I got one for my birthday in October, but I haven't cured it yet. I think I'll probably use it more for a cheese/charcuterie platter, but fried eggs and grilled veggies are two things I see myself trying on the hot side with it.

1033
The Pub / Re: That's Odd Let's Drink It
« on: December 31, 2015, 01:54:56 AM »
I dispute their "hoppiest beer ever made" claim  ;D :

"Whirlpool":

Wort post-chilling/pre-straining:

Strained hop drippin's:

1034
Yeast and Fermentation / Re: Raising Fermentation Temps
« on: December 31, 2015, 01:37:10 AM »
For me it depends. For a lot of ales I'll just put them in my basement and forget about them until packaging time. If I'm dealing with a cold snap with very low temps, then I will move them to a warmer part of the basement after the first week or so.

1035
Kegging and Bottling / Re: Small kegging setup
« on: December 31, 2015, 01:28:36 AM »
I recommend a 5# tank (or bigger) even with small kegs.  The price to fill a tank is about the same regardless of size and the places you have to drive to get co2 can be pretty far (not usually nice neighborhoods).

Finally, I bought 2.5G kegs from AIH. brand new for $75. I love them. Morebeer has 2.6G topedo kegs for $80 new.
I have several of the AiH kegs and you really can't beat them for the price.

Had no idea that the "not nice neighborhood" thing was common. I thought it was just my crappy luck, lol.

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