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Messages - narvin

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1171
Commercial Beer Reviews / Re: Saison Dupont
« on: August 04, 2012, 02:20:56 PM »
Get it on tap.  We actually got a sixtel for our club summer party.

I've also picked up Foret in brown 11.2 oz bottles before.  I think you can get the Saison in them too.

1172
The Pub / Re: Hi there
« on: August 03, 2012, 09:11:23 PM »
Hi Kai, welcome back.

I just brewed a German Pilsner with Hochkurz decoction.  This time I lowered the kettle pH to 5.35 with lactic acid to try out the supposedly positive effects of a lower wort pH.  I think I got the idea from some German brewing blog you may have heard of  :)

But ... but .... what of the Reinheitsghebot????

Gesundheit!

1173
The Pub / Re: Hi there
« on: August 03, 2012, 02:56:37 PM »
Hi Kai, welcome back.

I just brewed a German Pilsner with Hochkurz decoction.  This time I lowered the kettle pH to 5.35 with lactic acid to try out the supposedly positive effects of a lower wort pH.  I think I got the idea from some German brewing blog you may have heard of  :)

1174
The Pub / Re: I'm sick of summer.
« on: August 03, 2012, 10:10:24 AM »
Minutes over 80 this year in Seattle (At the University of Washington Weather Center): 58.

Days straight in shorts: 17.

I love Seattle.

Well that just sounds cold.  I was happy I didn't have to go outside during NHC, although that skywalk between the conference hotel and the mall next door should have been completely enclosed.  A roof doesn't stop sideways rain.

1175
The Pub / Re: I'm sick of summer.
« on: August 02, 2012, 06:53:10 PM »
I'm about to write off this summer too.  I'm up in Cape Cod for the week and today was again hot and humid.  The rest of the days have been cloudy with torrential rain at times.  Except for Monday... ah, Monday.  72, clear and dry.

It looks like I'm in for a week in the mid-90s when I get back, which is not all that bad considering we've had weeks in the mid 100s recently.  The day it hit 107 was especially nice.  Good times.

1176
General Homebrew Discussion / Re: target an exact FG
« on: July 31, 2012, 08:27:54 PM »
You want 11gals of 1.048 wort, so... target 11gals of 1.048 wort  ;)

If you're measuring volume in the kettle during the boil, you'll have to adjust for the extra 4% expansion at 212.  Otherwise, for purposes of designing the recipe, measuring cold liquor, etc, you should be able to effectively ignore that.

1177
Events / Re: Pilsner Urquell Masters Chicago finals
« on: July 26, 2012, 08:51:24 PM »
Very impressive.  Congrats!

Care to share any tips?  I've made a lot of German pilsners but haven't tried a boh pils yet.  Did you go with the ultra-soft water?

1178
Ingredients / Re: determining alcohol potential using Promash
« on: July 23, 2012, 08:04:10 AM »
FG estimates are just that - estimates.  They are based on the rated attenuation range for the yeast, which is really just a way to compare it to other yeasts.  There are too many factors in your ingredients and process to give a real FG value based on a recipe.

I didn't think ProMash did FG or ABV estimates. The only thing I see is an ABV value based on your recorded actual FG which you need to enter manually (under the Fermentation tab of the Session screen).  If you are using something like lactose and want to take that into account for an estimate, you can increase your FG value in the Fermentation screen by the same number of points that the lactose contributes.

1179
General Homebrew Discussion / Re: Two-toned beer?
« on: July 16, 2012, 03:07:48 PM »
That's just the yeast slowly dropping out of suspension.

1180
The Pub / Re: "Homebrewers" (insert eyeroll)
« on: July 15, 2012, 04:43:45 PM »

Also, I can attest that Sean likes to talk about beer. And I am glad that the picture of you in that hat made it to the AHA forums, so everyone can see how hideous it is.

I have a picture with Sean in that hat from Seattle, but I haven't posted it.  Problem is, I look like more of a douche than he does!

1181
The Pub / Re: "Homebrewers" (insert eyeroll)
« on: July 15, 2012, 04:42:39 PM »
I think "that guy" can exist on either side of the bar.  You can have an opinion, but that's different from being clueless and vocal at the same time.

1182
Ingredients / Re: Water Has My Head Spinning...
« on: July 12, 2012, 11:35:09 AM »
Look what I found....

http://www.hamzasreef.com/Contents/Calculators/PhTempCorrection.php

I don't think this is what you want.  There are two things that happen when you use a pH meter at a temperature other than your reference temperature:

1) The probe responds differently.
2) The pH of the sample actually changes due to changes in dissociation of H and OH ions.

An ATC meter corrects for #1.  Non-ATC meters need a manual error correction applied, which seems to be what this chart is for.  Interestingly enough, the pH shift seems to be in the opposite direction caused by #2 in wort.

1183
Equipment and Software / Re: Dear White Labs
« on: July 12, 2012, 05:12:52 AM »
Oxidation will not happen in that situation. People brew with open fermenters all the time. The only issue is somthing else geting into your fermenter.

If you're doing an open fermentation, you should rack to a closed secondary once fermentation ceases.  Which is why I suggested he keep the airlock for after primary was done.

I also can't picture how a white labs vial would fit in the same hole an airlock does.  Pics please!

1184
All Grain Brewing / Re: Does it matter?
« on: July 12, 2012, 05:09:08 AM »
Doesn't matter, do whatever is easier for your system.  I pump water in to a tun already full of grain, and I've never had doughballs that a little stirring didn't take care of.

1185
Equipment and Software / Re: Dear White Labs
« on: July 12, 2012, 05:05:25 AM »
Maybe you should reverse your procedure?  You don't really need an airlock during fermentation, since CO2 is always outgassing.  Later I'd worry about oxidation if the beer is no longer fermenting, unless this makeshift airlock is truly air-tight.

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