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Messages - narvin

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General Homebrew Discussion / Re: Lid on or off during boil?
« on: October 06, 2013, 03:07:22 PM »
You're not getting superheated steam in the boil.  Solids like LME will stick to the bottom and scortch, but in an all grain boil I would think this is negligable, since I've never had any residue stuck to my kettle.

Equipment and Software / Re: Leaving Too Much Behind? Or Just Right?
« on: October 06, 2013, 12:58:08 AM »
You could probably leave less wort behind if you got rid of that silly blichman thing.  :)

If you get clean wort, I wouldn't worry about losses unless it's a cost problem for you.  I know people who have problems with the blichmann, which is the only reason I bring it up.

General Homebrew Discussion / Re: Lid on or off during boil?
« on: October 06, 2013, 12:53:39 AM »
A while back I read an analyis that had the boil off rate to determine the Delta T between the liquid and metal. It was not very hig, the metal temp was less than 220F at the interface, below caramelization temps.

Thanks for the info, Jeff.  I can't imagine why it would be any different.

I will add this one data point to the discussion, though I imagine there were mitigating circumstances:

I accidentally pinned a cotton hop bag to the bottom of my kettle with the IC for the last 15 minutes of the boil. When I discovered this, after draining the wort into fermenters, the hop bag was black and charred through (there was actually a hole burned through the hop bag). It had carbonized while under 10 gallons of boiling wort. I"m pretty sure spontaneous combustion of cotton requires temps in excess of 400*. So at least locally, sandwiched between a stainless pot bottom and a copper coil with a 200k BTU (or whatever a bayou classic is) propane burner, you can achieve temps well above 212.

Sure, the bottom of your kettle can get hotter than 212.  Liquid won't, though.  It will boil harder, but not hotter.

Going Pro / Re: So you want to be a brewer
« on: October 05, 2013, 04:58:14 AM »
I'd be interested to know what the local requirements are in many places.  I know interstate commerce can be a PITA, but it seems like a brewpub should be able to release new beers like a restaurant adds new menu items.  Not sure that any place ever got shut down for having profanity on their food menu, unlike beer label approval.

Going Pro / Re: So you want to be a brewer
« on: October 04, 2013, 02:04:11 AM »
The wait for an ok to do a beer label is what caught my attention. I'm not convinced that we really need DC bureaucrats to survive that decision.

Only if the beer is going to cross state lines. Blame the founding fathers for that one.

So how does that work?  I remember reading on probrewer that someone wanted to get a kind of generic keg/tap label approved for their brewpub so they could do new styles more quickly, but it was denied.  Do you only need TTB approval if you're selling out of state?

Going Pro / Re: So you want to be a brewer
« on: October 02, 2013, 02:32:27 PM »
No one to enforce the selling of unlicensed beer.   Everyone over to my house, $3 pints!

If the state asks, it's a private club for bearded men only.

Equipment and Software / Re: Directly heating Erlenmeyer flasks
« on: October 02, 2013, 02:26:19 PM »
+1 to foam control!  I use a flask because it's one vessel, no mess, and there's nothing to sanitize, but a boil over definitely ruins that.

Like most gadgets that try to do everything but can't do any one thing well, these would end up sitting in the corner collecting dust

All Grain Brewing / Re: Conversion at 5.2PH?
« on: September 28, 2013, 04:50:03 PM »
How did you measure pH, and at what temperature?

Equipment and Software / Re: Directly heating Erlenmeyer flasks
« on: September 28, 2013, 12:05:35 AM »
I've been using the same flask for at least 5 years on a gas stove with no issues.

Yeast and Fermentation / Re: sugar instead of DME for yeast starter
« on: September 24, 2013, 05:51:47 PM »
I'll just say "It's not advised" and leave it at that  ;)

The Pub / Re: Let the Games Begin!
« on: September 24, 2013, 04:43:10 PM »

Manning is a scoring machine...they'll be togh to beat this year.

That will only make the playoff choke that much funnier this year  ;D

General Homebrew Discussion / Re: Pics of recent brews?
« on: September 20, 2013, 03:17:58 PM »
That's a nice looking Helles.  I think my camera's better, though  ;)

General Homebrew Discussion / Re: Lid on or off during boil?
« on: September 20, 2013, 02:37:25 PM »
Once the SMM boils out it doesn't matter if the condensation drips back in.

In theory, that's correct from what I've read. If you boiled for 60-90 minutes uncovered and then put the lid on and continued to boil, there would be little/no SMM left and hence no DMS in your beer.

Now, if you have condensate with SMM dripping back in throughout the boil, you're only removing a percentage of it and it's going to take longer for it to be reduced/removed via boil-off.  How long in practice probably depends on a lot of factors.

Yeast and Fermentation / Re: Wild culture: what is it?
« on: September 20, 2013, 01:31:29 AM »
Looks like a pellicle.  I'd guess that there's some Brett in there.

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