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Messages - narvin

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1021
Going Pro / Re: Logo Feedback
« on: April 25, 2013, 08:14:12 AM »
You don't like DC brau?  Different strokes, I guess, but for the first brewery in the city in over 50 yeast I think it's a pretty strong brand.




1022
Equipment and Software / Re: March Pump Heads
« on: April 24, 2013, 01:11:05 PM »
They all come with mounting brackets.  I doubt you will get the higher flow rate if you're restricting the input to 1/2".  Also, according to this http://www.marchpump.com/beerpump/ you'll get the highest head from the 815 (larger impeller).  If you can swap out the 809C impeller with this one like you can with the regular 809, I definitely would.  It helps a lot with cavitation problems like others have mentioned.

I don't know how you'd get stagnant water in either pump if you mount them with the input on the bottom.  You can also mount both horizontally as long as the bracket is on the bottom, which is more convenient for me, and I haven't had any problems with leftover water after cleaning.

1023
General Homebrew Discussion / Re: Brewstrong
« on: April 24, 2013, 10:24:59 AM »
Yeah, those judges suck... they expect every beer to taste like Jamil's stupid recipe even though many styles vary greatly  ;D

1024
Yeast and Fermentation / Re: Old Slurry - Building Back Up.
« on: April 24, 2013, 06:09:55 AM »
I wouldn't worry about contamination.  Do your beers go bad after 3 months?  ;)

You're going to have fewer viable cells but I don't believe Mr. Malty's doom and gloom estimate.  I just built up a starter from some 4 month old slurrry and it was active as any starter I've ever made.  I estimated 10%  viability and made a 2 step starter, and the cell count showed significantly more yeast than the Mr. Malty prediction, almost double.

1025
Commercial Beer Reviews / Re: New Belgium Rolle Bolle
« on: April 22, 2013, 04:43:09 PM »
Tasted like a pale ale.  Not bad, but I couldn't identify it as a fruit beer (which is fine by me).

Soursop is like a durian but less stinky.  Very creamy milky flesh with some citrus flavor.  The consistency doesn't seem like something I'd want to put in my beer.

1026
General Homebrew Discussion / Re: Bru'n Water help
« on: April 16, 2013, 05:11:22 AM »
The RA needed in your water to hit a given pH depends on the acidity of the grist.  Even though you're making a dark beer, some malts (like crystal) have more acidity per color unit than others (like roast).  So you may need more acidity in your water than is expected.

You could also target pH 5.5 in the mash and you may get a result more in line with the suggested water profile.

1027
General Homebrew Discussion / Re: Begian Dark vs Quad
« on: April 15, 2013, 06:04:03 PM »
Or, if you want the context of why the BJCP makes a distinction, read the comments in category 18E:

"Barleywine-type beers (e.g., Scaldis/Bush, La Trappe Quadrupel, Weyerbacher QUAD) and Spiced/Christmas-type beers (e.g., N’ice Chouffe, Affligem Nöel) should be entered in the Belgian Specialty Ale category (16E), not this category."

Basically, the BJCP calls the Trappist and Abbey style a Belgian Dark Strong, except for some rare outliers.  Why do some of the American beers call themselves Quadrupel even though they fit in the Dark Strong category?  Probably because they think the name is cool.

1028
General Homebrew Discussion / Re: Begian Dark vs Quad
« on: April 15, 2013, 05:44:32 PM »
La Trappe Quadrupel is a brand name of Koningshoeven, the on-again/off-again Trappist brewery in the Netherlands.  It means nothing in Belgium.  Mystery solved  :).

1029
All Things Food / Re: Fermenting Crock
« on: April 15, 2013, 05:33:24 PM »
I have a big one.  It's called "My bathtub".  It gets a little crowded when I have both beer and sauerkraut in there during a bath.

1030
Beer Travel / Re: 2 Nights in San Diego
« on: April 12, 2013, 11:28:10 AM »
Hess was good, though they had the cloudiest Kolsch I'd ever seen when we went to the nano on the NHC tour.

There's Alesmith and Ballast Point for excellent breweries with tours.  Coronado has good beer and is a fun ferry trip to take.  Toronado and other bars on 30th street are good places for beer.

1031
Yeast and Fermentation / Re: Step vs Batch
« on: April 11, 2013, 10:12:49 AM »

 HUH???? He is merely not decanting, making 2- two qt starters, not a 2-qt starter then a 4 qt starter.

He's doing steps in that he's first pitching ~100 billion cells in 2 liters and then pitching the resulting starter (with more yeast) in 2 liters.  He's just not "stepping up" the size, so there's less advantage than you'd get otherwise.

According to the Wyeast calc and Mr malty, you do get more new cell growth from 2 liters of starter wort when you pitch 2 packs versus 1.  Hence the steps result in more overall yeast than 2 seperate 2-liter starters (or one 4l starter).

1032
Equipment and Software / Re: hop screen
« on: April 08, 2013, 08:21:18 AM »
I made a hop stopper for my 20 gallon kettle. 



http://www.homebrewersassociation.org/forum/index.php?topic=7293.msg89018#msg89018

I hear that cold break can clog it, but if you're going to a plate chiller then you don't need to worry about that.

100 gallons is pretty big, though... at that scale you might clog it due to the weight of the hops.

1033
Yeast and Fermentation / Re: Step vs Batch
« on: April 07, 2013, 06:35:03 AM »
According to Wyeast, you would get more yeast from the 2 step starter (28 million cells/ml vs. about 20).

http://www.wyeastlab.com/hb_pitchrate.cfm

The effect seems to be more pronounced with a stir plate... without one the results were 18 vs 16.

I'm sure someone who knows a lot more about yeast than me can explain the theory behind this.  I do multi-step starters for big batches and have done cell counts on them and can say that the results are in the ballpark.

1034
All Grain Brewing / Re: Hop Temp Question
« on: April 04, 2013, 09:50:24 AM »
You probably got less aroma from them at the lower temperature.  Not sure how much, though... probably somewhere between an hour-long hop stand @175 and an hour of dry hopping at room temp.  ;)

1035
Ingredients / Re: whole leaf vs pellets
« on: April 02, 2013, 05:35:17 PM »
Make sure you whirlpool well and keep the bazooka screen to the side, since it can definitely clog with pellets.

You can make a hop stopper (essentially a bazooka screen with more surface area) if you plan on using pellets more often.  They don't work all that well with ICs, though, since the cold break can also clog it.

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