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Messages - narvin

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1141
Ingredients / Re: Post your water report
« on: April 04, 2012, 07:47:30 PM »
Good catch.  However I used Denny's report as a template, which shows "SO4-S".  Mine was reported as SO4.

Huh.  In that case, something is way out of wack.  The cations and anions aren't balanced.  It was a lot closer with 117 ppm of sulfate.

1142
Going Pro / Re: I don't miss homebrewing
« on: April 03, 2012, 02:21:06 PM »
I don't think I could ever get tired of doing something I like.

Unfortunately, dealing with the BS of a large corporation ranks below a groin punch on my list of interests.

1144
General Homebrew Discussion / Re: BJCP Entrance Exam is now available
« on: April 03, 2012, 08:03:51 AM »
First (directed at an earlier post T made), I will not allow anyone to even waste my time signing up for the taste exam unless they have passed the entrance exam.


So, why would I take the entrance exam if I don't know if there's going to be an available tasting exam?  I only see two tasting exams scheduled in my state in the next 18 months.  Both only seat 12 people, and are already filled.

Are they going to expand the size of these now that it's tasting-only, instead of essays as well?  Otherwise, it doesn't seem like there's an advantage to having the online exam.

1145
Equipment and Software / Re: Meh
« on: April 02, 2012, 08:19:45 AM »
I haven't used that thermometer.  Just make sure you are making the ice bath properly:

http://www.thermoworks.com/blog/2010/10/making-a-proper-ice-bath/

1146
The Pub / Re: Mega Millions jackpot breaks record!
« on: April 01, 2012, 03:23:36 PM »
I must have a bad connection.  The SNR is getting pretty low in here.

Check out a real dictionary.  For the love of Charlie.  ;)

http://www.merriam-webster.com/dictionary/stateside

I don't really give two $@#$s but I'm tired of you guys talking past each other.

1147
The Pub / Re: regional Sayings
« on: April 01, 2012, 03:19:46 PM »
How bout "Hey, do you sass that hoopy Ford Prefect? There's a frood who really knows where his towel is."

To each his own.  I dig Vogon poetry.

1148
Ingredients / Re: Flaconers Flight Blend
« on: April 01, 2012, 02:55:28 PM »
Loved it last year.  Actually didn't expect it to be back.  Does anyone know if it's the same blend?  Northern Brewer calls it the "7 Cs", but I thought last year there was a significant amount of Simcoe in it.

1149
Ingredients / Re: Post your water report
« on: April 01, 2012, 02:40:30 PM »
Westview Water Authority, which pulls it from the Ohio River a few miles downstream from Pittsburgh.  Westview will switch over to chloramine April 30.  Analysis shown is from March 14.

pH 8.6
Total Dissolved Solids (TDS) 117
Electrical Conductivity, mmho/cm 236
Sodium, Na 18
Calcium, Ca 52
Magnesium, Mg 22
Total Hardness, CaCO3 74
Nitrate, NO3-N 1
Sulfate, SO4-S 39
Chloride, Cl 50
Total Alkalinity, CaCO3 30
Total Iron, Fe 0.016
Free Chlorine, Cl2 1.5
Pittsburgh Trout, 0

FYI - you may already know this, but sulfate reported as SO4-S is just for the sulfur, and needs to be multiplied by 3 to get sulfate, so your total sulfate is 117 ppm.

1150
All Things Food / Re: French Boule advice?
« on: April 01, 2012, 02:28:31 PM »
I find that my flour, which I don't use as often as I should, dries out in the winter time.  A recipe that suggests 64% hydration needs more water than it normally would.  This could contribute to the denseness.

If you aren't getting a good crust on the outside, you might need more moisture in the oven.  A cast iron pan in the oven with water added right as you begin baking helps.

1151
General Homebrew Discussion / Re: my beer proved itself tonight
« on: April 01, 2012, 02:20:03 PM »
Idaho is apparently a magical place, full of Uncle Ricos and free malt.  Who woulda thought??

1152
The Pub / Re: Mega Millions jackpot breaks record!
« on: March 31, 2012, 02:02:40 PM »
The lottery is like insurance - the expected value of your return doesn't justify the cost.  But instead of paying a small premium to prevent catastrophic events, you are paying a really small one for an unlikely but extremely large gain.  Of course, once the premiums become a disproportionate amount of your income, you need to reconsider your priorities.

And, no, I didn't win, though a winning ticket was sold just a few miles from here, so don't ask for anything. 

1153
Beer Recipes / Re: Saison and Pilsner 2 for 1
« on: March 31, 2012, 10:42:29 AM »
Sounds great.  I like the idea of using the same recipe with different yeast. A bit of flameout hops could work in both, despite "tradition".

So, do you have two fermentation chambers?  Or a really hot room and a really cold room?   :)  Actually, with French Saison, I guess you don't need to keep it all that warm to get great attenuation and flavors.

1154
Beer Recipes / Re: Saison and Pilsner 2 for 1
« on: March 30, 2012, 02:57:17 PM »
I love Styrian Goldings and Strisselspalt in a Saison for late addition.  In fact, I think the Saison is more suited to flameout / dry hops than a pilsner, which doesn't have an overwhelming hop aroma.

If you wanted to throw some hops in the whirlpool for one beer, you could drain half the kettle first if you have a counterflow or plate chiller.

German pils doesn't have much, but bo-pils does. Prima pils has an outstanding hop aroma - granted, it's amercian, but it's awesome.

There's definitely aroma (and I LOVE Prima Pils  :) ), but neither German brewers nor Pilsner Urlquell use flameout or dry hops.  And the Prima Pils recipe clone that I saw only had a 10 minute addition.  Not saying you can't dry hop, but for a traditional pils it might be too harsh.

1155
Beer Recipes / Re: Saison and Pilsner 2 for 1
« on: March 30, 2012, 11:31:57 AM »
I love Styrian Goldings and Strisselspalt in a Saison for late addition.  In fact, I think the Saison is more suited to flameout / dry hops than a pilsner, which doesn't have an overwhelming hop aroma.

If you wanted to throw some hops in the whirlpool for one beer, you could drain half the kettle first if you have a counterflow or plate chiller.

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