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Messages - narvin

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1006
The Pub / Re: The OFFICIAL AHA 4M's NFL BULL SH$%^&TER'S THREAD!
« on: January 03, 2012, 11:42:04 AM »
Comcast predicts the Jets will play the Pats on 1/15, and Green Bay will play Atlanta on 1/14.  Also the Ravens play the Chiefs on 1/8.

I think something may be wrong with the guide.

Are you looking at 2010?

1007
General Homebrew Discussion / Re: 2011--> 2012
« on: December 30, 2011, 12:28:00 PM »
Not sure what's in store for 2012.  I think my process and equipment is finally stable so I hope to make some (more) kick ass beer  I am going to start blending Lambic, since I've brewed a batch each year for the past 3 years (raw wheat, turbid mash, aged hops) and it's finally time to make some gueze.  I also want to try a few small jugs aged with different fruit.

I went to my first NHC in 2011, got a pH meter, motorized my grain mill, and dialed in some of my favorite styles.  I was also really pleased with some competition results that I got (and others, not so pleased  ;) ).  I already have a pump, plate chiller, 20 gallon kettle, second freezer for lagering, refractometer, microscope, hemacytometer, etc, so I don't think I need any more toys this year.

1008
Yeast and Fermentation / Re: Boiling starters in a flask
« on: December 30, 2011, 12:04:27 PM »
Another vote for fermcap. One or two drops and you'll have no boilover issues.

1009
All Grain Brewing / Re: poor all grain efficiency, don't know why
« on: December 29, 2011, 12:33:02 PM »

for the various losses (dead space, leftover sludge, etc), isn't that factored into the efficiency to begin with?  I'm aiming for 70% and getting under 55%.  I figured the 70% had already accounted for the various issues a homebrewer would be up against.

There are two types of efficiencies.Wort losses are figured into overall brew house efficiency.  Most people are talking about mash/lauter efficiency when they quote a percentage, which doesn't include any losses and will be higher than BHE.

1010
General Homebrew Discussion / Re: 34 days and counting
« on: December 28, 2011, 03:29:32 PM »
Wow, thanks for the heads up.  Can't believe that San Diego is so far in the past already!

1011
All Grain Brewing / Re: poor all grain efficiency, don't know why
« on: December 28, 2011, 12:31:57 PM »
If you ended up with 6.5 gal of 1.060 wort, that's about 60% efficiency by my math. What would your typical efficiency be for a smaller beer? Lauter efficiency for that mash (it sounds like you were batch sparging) would be ~80%, so your conversion efficiency is in the 75% range.

Have you calibrated your thermometer(s) and hydrometer(s)? Did you check mash pH? Generally, for conversion efficiency to suffer, either the temperature or the pH has to be out of range.

No matter what, I'm thinking you may have some volume measurement error, since 10 gal - 18 lb * 0.12 gal/lb = 7.84 gal. Unless you're mechanically squeezing the mash dry, you shouldn't have been able to get 8+ gal out of it.

You hit the nail on the head with this one. To determine effiencies, one must have a fairly exact measure of all the inputs and outputs. Calibrate your buckets, etc. You might be surprised.

Agreed.  Have you taken into account dead space in your mash tun?  You may have some wort loss there, and the sludge in the kettle contain some liquid too. Your efficiency is based on the total batch size before losses, which for many people is closer to 6 gallons.

1012
Yeast and Fermentation / Re: WL833 tastes sweet
« on: December 27, 2011, 11:28:12 AM »
To celebrate the holidays, I tried an amber lager that I made a couple months ago.  It tastes good but it's sweeter than I was expecting, particularly when compared side by side to commercial amber lager (I have no idea what yeast that would be).

The ingredients are mostly pilsner malt, a pound of munich and a bit of chocolate added at the sparge for colour.  OG was about 1.060 and FG is 1.012.  I lagered it for 5 weeks at close to freezing.


In addition to everything else that was said, your OG was probably higher than most commercial amber lagers.  A 1.050 beer that finished at 1.012 is going to be a lot drier than a beer that started at 1.060 because we're looking at apparent attenuation, and with more alcohol more residual sugar is required to have it still measure at 1.012.

1013
The Pub / Re: The OFFICIAL AHA 4M's NFL BULL SH$%^&TER'S THREAD!
« on: December 27, 2011, 11:14:51 AM »
It's going to be difficult not to root for Denver if Pittsburgh goes to Mile High for their first round playoff game.  :D

Really looking forward to seeing the Saints play Green Bay, assuming that happens.

Maybe Ben will take Tebow's virginity!

1014
Yeast and Fermentation / Re: Wild bugs & pH probe?
« on: December 23, 2011, 12:31:29 PM »
Whether you're testing gravity, pH, or something else, I would throw out (i.e. throw down your throat) samples instead of putting them back in your fermenter.  This prevents contamination.

1015
Kegging and Bottling / Re: Options for corked bottles
« on: December 22, 2011, 06:58:23 AM »
Bring a Chimay bottle to the store and check the fit before you buy.  The opening size on Belgian bottles seem to vary, but they are always a little bit bigger than champange bottles.  I tried the plastic champagne corks once and they were too loose to fit the bottles I had.


1016
Ingredients / Re: Weyermann Floor Malted Bohemian Pilsner Malt?
« on: December 21, 2011, 03:55:56 PM »
Even with a triple decoction, they don't seem to recommend a protein rest with this malt:

http://www.weyermann.de/downloads/pdf/Voigt_Poster_Trends%20in%20Brewing%20Ghent%202010.pdf


An average Kolbach Index of 38.4% is given, which isn't undermodified enough to require a protein rest.

1017
Yeast and Fermentation / Re: WL Sour Mix vs. Wyeast Roeselare
« on: December 20, 2011, 09:05:20 AM »
Roeselare would be great in an Oud Bruin.  If you want it less sour, you can ferment with sacc strain in primary and add the bugs in the secondary.

1018
Yeast and Fermentation / Re: WL Sour Mix vs. Wyeast Roeselare
« on: December 19, 2011, 03:32:08 PM »
What kind of beer are you making?  Sour beers have a delicate balance of different acid producing yeast and bacteria and you're going to get a different profile in a Flanders Red vs. a Lambic.  Roeselare is supposed to be based on the Rodenbach bugs and is great for a Flanders Red.  For a Lambic, I'd go with the White Labs, or Wyeast Lambic Blend (3278) which are not identical but more similar than either are to Roeselare.

1019
The Pub / Re: The OFFICIAL AHA 4M's NFL BULL SH$%^&TER'S THREAD!
« on: December 18, 2011, 08:41:27 AM »
I still don't think he's a great QB. It's just the whole "hand of god" thing I'm interested in.  ;) Seriously I think he and the broncos are a lot of fun and a great story. But there is no way this thing is sustainable.

The hand of God sure smacked Marion Barber around last week.  Must have been Old Testament God.  :)

1020
All Grain Brewing / Re: Humdinger Attenuation Issue
« on: December 17, 2011, 07:46:05 PM »
You may be (probably are) right, Denny.  I was under the impression that the attenuation limit that you see in a fast ferment test is higher than what you actualy get when pitching the standard amount of yeast.  But I doubt he's really overpitching enough to see that much of a difference.  Still, I wouldn't overpitch if I were getting too much attenuation.

But I don't think the attenuation limit is affected by the amount of yeast.  The speed of fermentation is.  I mean, if the quantity of yeast was the key, it would seem like if you pitched enough yeast you could attenuate to negative numbers!

Right, I definitely don't think the attenuation limit is affected by the amount of yeast; it's the, well, limit.   :)

But I didn't think most healthy fermentations actually made it all the way to the attenuation limit. Even if you're only a point or two away, that's significant percentage-wise in a 12P beer.

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