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Messages - narvin

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1111
For those that are doing a decoction on the wheat's, are you going single, double or , I shudder, triple?

I do a double, but I think the critical factor is to do at least one decoction prior to conversion.  The single post-conversion decoction doesn't have near the effect, IMO.

so decoct from say a ferulic acid rest to sac rest? (if that's possible 111 to 150+ seems impossible).

Very possible.  I've done the "Enhanced Double Decoction" from Kai's decoction wiki page for a Hefeweizen, which goes from 111 to 152 using a thick decoction.  It required maybe 50% of the grist to be pulled and boiled. 

1112
Ingredients / Re: Burton water
« on: April 02, 2011, 09:14:14 PM »
What is wrong with DI water?
You can use it, but in addition to the major brewing ions we are used to adjusting with salt additions, it's missing a lot of important trace elements.  A little of this, a little of that, it all adds up.

Many people use RO water successfully.  Once you distill or pass your water through a RO filter, any trace of those "trace" elements is effectively gone.  Throw in some yeast nutrient if you're worried.

The issue with DI water (if I understand what that means) is that a de-ionizer replaces hardness with sodium ions, which affects beer flavor.

1113
Beer Recipes / Re: Warlock Oaked IIPA (original recipe)
« on: April 02, 2011, 08:56:21 PM »
3 days into fermentation I added some yeast hulls and roused the yeast to keep things going strong.

Checked it tonight, it's now at 1.024.  Beersmith estimated 1.022 FG and I don't plan to switch it to secondary until tuesday so I feel pretty confident that I'll drop another point or two, even if it doesn't I'm quite alright with it.  The taste it great, a bit of a thick mouthfeel but I attribute that to the somewhat high FG, no aging/clarification and no carbonation.


Estimated attenuation numbers from a homebrew calculator or yeast manufacturer are really not worth much, there are too many variables.  Once you get your process down, you will get a feel for where the beer will finish.

Regardless, why are you going to secondary after one week?  The merits are debatable in general, but I would always wait longer for a high gravity beer.

1114
General Homebrew Discussion / Re: have you had a chemay?
« on: April 02, 2011, 11:08:30 AM »

I read in BLAM that the breweries often use brown sugar...which if I recall right means dark rock candy, but how interesting would that flavor be to put fresh brown sugar in?!

They use either a dark syrup which is a carmelized inverted sucrose, or a soft "brown" sugar which is the crystallized byproduct of making the syrup.  Brown sugar as we know it is just sugar with molasses, a byproduct of sugar refining, so this won't give you the same result. There are beers out there made with brown sugar or molasses, if you're interested in what that tastes like.

1115
Ingredients / Re: My dark candi syrup
« on: March 30, 2011, 09:11:21 AM »
Interesting, thanks for the info.  I've never tried using corn sugar because all of the syrups from Belgium claim to be pure beet sugar (sucrose).

What is the rationale behind using the DAP and potassium bicarbonate?  Usually something acidic like citric acid or cream of tarter is used when inverting sugar.

1116
Kegging and Bottling / Re: Kegging-wicked aftertaste
« on: March 28, 2011, 07:32:18 PM »
Did you used to bottle before this?  If you don't cold condition in the primary/secondary before kegging, your flocculating yeast is going to be served first from a keg because of the dip tube, as opposed to being left behind at the bottom of the bottle.  This can also include some trub and bitter hop residue if you aren't careful when you siphon.  How was the last keg once you got halfway through it and it cleared up?

1117
The Pub / Re: Goose Island and Anheuser-Busch
« on: March 28, 2011, 01:42:00 PM »
So does this mean that every company, no matter how small or large, has the ultimate goal of becoming (or being bought out by) Walmart, AB, or Microsoft?

Well, I obviously can't speak for _every_ company, but why would a company exist other than to make money?  Witness the current T Mobile/ATT deal.

I guess I'm trying to figure out the line between "making money" and "making more money".  Does every restaurant want to franchise?

1118
The Pub / Re: Goose Island and Anheuser-Busch
« on: March 28, 2011, 11:54:34 AM »
they called Goose Island "sell-outs".

Then they fail to understand it's a business, not a public service.  Sure, GI wants to make and sell the best beer possible, but the objective for them (or any other brewery) is to make money for the owners and stay in business.

So does this mean that every company, no matter how small or large, has the ultimate goal of becoming (or being bought out by) Walmart, AB, or Microsoft?

1119
Equipment and Software / Re: Mill motor
« on: March 25, 2011, 01:38:45 PM »
Maybe yes & maybe no...
I believe it all depends on whether you want to break couplings, or burn motors.

But, I've been wrong, before.

They have some rated for higher torque at McMaster, I might just go with those.  Still contemplating whether to try the MM 2.0 or just go with the 1.5" rollers...

1120
Equipment and Software / Re: Mill motor
« on: March 25, 2011, 10:58:22 AM »
Well, I'm trusting you guys and went ahead and bit the bullet...

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I also noticed that the couplings you got were only rated for 28 lb-in of torque, which is less than the motor is rated for.  Wondering if this will cause any problems...

1121
Equipment and Software / Re: Mill motor
« on: March 25, 2011, 07:15:21 AM »
I was also thinking of getting a Monster Mill 2.0 (2" rollers), but with this motor I might want to stick with the 1.5" rollers.

1122
Equipment and Software / Re: Mill motor
« on: March 24, 2011, 08:52:35 PM »
Any update hokerer?

I know lots of other people have used this motor successfully... I'd wouldn't mind another review before ordering it, though.

1123
I'm guessing that the model for this idea is the same as the one for how bottles of crown-capped beer becomes oxidized over time?

Ah, it is.  hopfenundmalz posted while I was writing this.

I think that model is incorrect because it is based on a static interface between the confined space in the container and the atmosphere.  The interface between the starter's confined space and the atmosphere is dynamic due to the generation of CO2 by fermentation.

Picture the O2 molecules as salmon trying to swim upstream against the current in a river of CO2.

That's why you shake it every time you walk by, or use a stir plate.  The agitation is going to get some O2 in there. 

1124
General Homebrew Discussion / Re: NHC Small Duvel Bottles
« on: March 23, 2011, 05:41:19 PM »
According to my measurements, the answer is yes.

1125
General Homebrew Discussion / Re: We're going pro!!!
« on: March 22, 2011, 04:44:24 PM »
Only concern with Black River would be name conflicts. There was a Black River Brewing in VT, but it appears closed.

If this does become a problem maybe Dark River or Black Water would be good substitutes.

Brown River is also not an option, as it would infringe on the name of my brewery:

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