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Messages - narvin

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Homebrew Competitions / Re: NHC Rules question
« on: February 21, 2011, 03:02:44 PM »
Just stirring the pot a little, how about the folks who use bourbon to soak chips and such. They certainly were not able to make that bourbon at home ;)

Did they grow the oak trees for the chips?  Do fruit beer makers grow the fruit they use?

Adding an ingredient is fine, adding a finished commercial beer is not.  This is a stupid comparison.

Did 10 gallons of my yearly Lambic yesterday.  Ground 8 pounds of raw wheat from the health food store to dust by hand with a flour mill, did the full turbid mash, and boiled for 3 hours.  12 hours later, I was ready for bed.

Kegging and Bottling / Re: slow conditioning?
« on: February 18, 2011, 11:46:03 PM »
Warm it up, wait another week at least.  Have some goddamn patience, man!

Kegging and Bottling / Re: Beer line length.....
« on: February 16, 2011, 02:06:48 PM »
You should also carbonate at the same pressure you plan on serving.  Although you can turn down the pressure for serving, after a few days CO2 will start to come out of solution.  If you crank up the pressure and shake, you could be overcarbonating, so I'd stop doing that at least until you figure out what your problem is.

Kegging and Bottling / Re: Beer line length.....
« on: February 16, 2011, 01:20:33 PM »
Yes, it makes a difference when it comes out at the faucet end.  Longer lines provide more resistance, and you need enough resistance for your serving PSI to prevent foaming when you pour.

Beer Recipes / Re: Fuller's London Porter. Help me make it.
« on: February 16, 2011, 08:37:37 AM »
Here's my last recipe, for 12 gallons.  Definitely sub out the caramunich for Simpsons Medium Crystal (55L) if you can find it.

19.00 lb Pale Malt
2.25 lbs. CaraMunich 60
1.38 lbs. Brown Malt
1.38 lbs. Chocolate Malt

3.5 oz.    Fuggle          60 min.

White Labs WLP002 English Ale

Equipment and Software / Re: Drilling through my kettle .....
« on: February 15, 2011, 01:28:28 PM »
I didn't need to do any smoothing after drilling with a step bit.  My step bit was also self starting, so I didn't have to punch or pre-drill.

It's easiest to use garden hose water to lubricate during drilling, IMO.  It keeps the steel from heating up and cleans debris at the same time, and you don't have to worry about washing oil off of your kettle at the end.

Don't press too hard.  Let the tool do the work.

Kegging and Bottling / Re: Other uses for CO2
« on: February 15, 2011, 09:04:33 AM »
Euthanizing small animals.

The Pub / Re: awk sucks
« on: February 10, 2011, 09:30:32 AM »
Why the hell would awk return a value of 1 when I say

awk '{ if ( $9 == "step" ){ print $9 }}' $mut1 > $out1

and the value in that column is 0?  Isn't this a string comparison?  Why does 0 == "step" ?  Makes no sense.  This fixed it though, after 20 minutes of trouble shooting.  Stupid awk.

awk '{ if ( $9 ~ /step/ ){ print $9 }}' $mut1 > $out1

Dunno, your first example should work.

Note that your regular expression in the second example is searching for any string containing the substring "step".  If you want to match only the entire word, you need to use /^step$/

Those of you that have experimented with hopstand - adding flame out hops and NOT chilling for a while....
any words of wisdom or experiences on how to roughly calculate IBU contributions?

I suppose time and temp are big variables, but what does it taste like to YOU?


If you listen to the Firestone Walker episode of Can You Brew It, I think the brewer said something about their flameout hops contributing 20 or 25 IBUs in an 60 minute whirlpool, or something like that.  You'd have to go back and listen to get the specifics.

The Pub / Re: Okay, 3D sucks
« on: January 11, 2011, 09:29:10 PM »
Nux Vomica is nutmeg. And ingesting it- something like a whole nut or more has effects. Interesting effects.  ;)

Or... strychnine?  Maybe that's what blue got into!

All Grain Brewing / Re: Belgian Malt sources
« on: January 08, 2011, 07:19:13 AM »
I've used both Dingemanns and MFB pilsner malts in my Belgian Tripels, Saisons, and Strong Goldens.... beers with little to no other additions other that sugar.  I haven't done a true side by side comparison, but I haven't really noticed any difference between the two.  Considering that I can get the MFB for $30 less, that's what I use.

Also, you have to consider how old that article is.  What was true of the North American malts then is not necessarily true now.  DWC is long gone, and although Dingemanns is considered a worthy sub, it's not going to be the same.  According to the pages I found, the MFB pils actually has a lower protein content, something listed as important in the original article:

Yeast and Fermentation / Re: Wort aeration needed?
« on: January 05, 2011, 07:49:49 AM »
I wasn't necessarily trying to single out aeration as a problem... I've just been thinking about how some of my Belgian ales recently haven't had the ester profile I like now that my process is "better".  I guess the flipside of this question is, are my starters too big?  You can't really consider one variable without the other.

I definitely want to do a side by side experiment with my next batch.  I think it might be time to do another Belgian Strong Golden... mmm.  :)

I would personally not brew with that water.  I doubt it will taste right, although I don't think the Magnesium is quite high enough to act as a laxative.  That could at least be a fun joke to play on people you don't like.

Yeast and Fermentation / Re: Wort aeration needed?
« on: December 29, 2010, 09:15:56 AM »
I am in the camp that aerates.  Even though you've created a population of healthy yeast with high sterols, they can still use more sterols as they acclimate and multiply in the lag and growth phases.  This is especially important with higher gravity worts.  

The good thing is that you indicate that you've made a large starter.  Have you compared that estimated yeast population to one of those pitching guides such as Mr. Malty?  If you're overpitching, then the need for aeration is reduced.  If you're only marginal, then aeration is still warranted.  

Remember that the effects of aeration only last about 30 minutes according to the new book on yeast.  The yeast consume oxygen very quickly according to that book.

I definitely overpitched on the Porter by at least 10%, since it ended up being a lower gravity than I expected due to a mistake.  And although I'm usually pitching according to Mr. Malty for the Belgian ales, there are some breweries (Duvel, for example) that purposefully pitch below the standard ale rate of .75 million cells/ml/plato.  Going forward, I plan to use proper pitching rate and aeration for American or British ales, but I think I might keep experimenting with the pitching rate/aeration balance for Belgians.

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