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Messages - narvin

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1216
Kegging and Bottling / Re: Home Depot Chest Freezer Deal
« on: November 10, 2011, 11:20:16 AM »
Sorry I don't right now.  I can fit 4 cornies on the floor and 2 more on the hump ( when I build a taller collar ) if that helps.

Odd.  I bought the same freezer about a year ago and can only fit 3 cornies (ball lock) on the floor.

Or, at least the HD item number listed (100598963) is the same as the one in the receipt email.  Are you sure this is the freezer you have?

Edit: When I say the floor, this doesn't include the hump.

1217
Beer Recipes / Re: Düsseldorf Alt Recipe Check
« on: November 09, 2011, 04:32:53 PM »
Do you really need the pickling lime?  I'd check the pH before adding that... even using water with no alkalinity I really doubt you need that to get your pH to 5.4.

1218
Boil off is going to depend on the humidity (if you're outside), boil vigor, and most importantly the surface area of your pot.  People here generally seem to think measuring it as gallons per hour makes more sense.  In my wide 20 gallon pot, I boil off 2 gallons per hour whether it is completely full or half full.  You're going to have to measure the typical rate for your system, but it will go up on dry days.

1219
The Pub / Re: Why hide behind a Alias?
« on: November 04, 2011, 12:58:55 PM »
I think some people here may also be registered sex offenders.  Not naming any names, but just look at some of these avatars!

1220
Beer Travel / Re: Economics of Ale
« on: November 03, 2011, 10:20:05 AM »
I don't see a lot about laws and taxes in here.  Excise tax is lower than most places.  Real estate is limited, which plays a big factor.  There are tons of bars in DC, so I don't think it's any harder to get zoning and a liquor license than any other city.

I think the biggest takeaway here is that DC is damn expensive.  And moreso, a place like San Fran has a high cost of living but beer aficionados know what the product should cost.  DC is full of trend followers so anything that becomes suddenly popular is going to skyrocket in price.  Clueless consumers get what they deserve.

1221
The Pub / Re: Why hide behind a Alias?
« on: November 03, 2011, 08:27:12 AM »
I met SiameseMoose at AHA this year, but I have no idea what his real name is.  Aside from calling a grown man SiameseMoose, there was no impersonality or other downside to using a handle.

And I agree with most of the other posters here.  If you want to know my full name or drop by for a homebrew if you're in town, just ask :-)

1222
The Pub / Re: Why hide behind a Alias?
« on: November 02, 2011, 02:12:13 PM »
Just seems like sound practice on the internet, where everything is archived for life and searchable.  You slip up once and your post on rec.arts.sf.starwars about Luke Skywalker's lovers is there for God and everyone to read until the end of time.

1223
Ingredients / Re: Pickling Lime
« on: November 02, 2011, 10:21:47 AM »
If you're interested in calibrating a scale but don't have the proper weight, you can also use coins as long as they look relatively un-mutilated.

http://www.usmint.gov/about_the_mint/?action=coin_specifications

1224
The Pub / Re: The McRib is back!!!
« on: November 01, 2011, 07:36:44 PM »
"According to McDonald's own ingredient list, the bun also includes calcium sulfate..."  :o

Did they get a water report before adding gypsum willy nilly??

1225
Yeast and Fermentation / Re: Wyeast roeselare ale blend
« on: November 01, 2011, 11:06:39 AM »
The different bugs grow at different rates so you can change the balance.  

I agree with the theory.... but here's where the thought goes off the rails for me - I know some breweries are reusing cultures through contaminated barrels and other less then scientific innoculation approaches (for some reason russian river and Jolly Pumpkin come to mind, but I could be wrong).  It seems that these beer's charechteristics stay pretty consistent. However if the theory of bugs growing at different rates means that a starter will throw off the balance were true, then the same would hold true for some of these large breweries, wouldn't it.

In other words I feel like professional breweries use there previous batch of sour beer as a starter for the next batch of sour beer -  but manage to turn out a consistent product.

Personally, I've made a few sours with Roselare and did not use a starter. I did use the "Jamil" method of starting with an ale yeast.


I think the idea is that a yeast starter, plentiful in maltose and fermented quickly in a period of a few days, is going to grow mostly sacc yeast and out-compete some of the wild yeast and bacteria, giving you less sour character.  Innoculated wood, on the other hand, is going to harbor the hardy wild yeast and other souring microorganisms that you want.  I have heard of the character of a solera changing (and getting more sour) over time, but I don't believe most wild breweries pitch any of a previous batch in new wort.

1226
Ingredients / Re: Pickling Lime
« on: October 31, 2011, 02:04:43 PM »
cool - thanks guys.  I used my scale which is only accurate to one gram and tried to be as careful as possible. 

Mash pH for Friday's brew was 5.51 at room temp (versus 5.3 calculated/anticipated), so it appears I may have been a little heavy handed on the lime but not by too much.

Did you check your mash pH before you added the lime?  Bru'n water's pH prediction for my latest stout was low (5.2 vs 5.5 measured).

1227
Yeast and Fermentation / Re: Pitching Rates: Wyeast vs Mr. Malty
« on: October 27, 2011, 10:17:41 AM »
Back to the price. My expert recoments to pitch 1 liter per one BBL of 1050 lager.
This translates to 5 liters of slurry that I need to buy. With shipping it is almost $500.

So if you do a little math you can find out that is expert recommendation for 5 gal or 10 gal batches.

according to that pitching rate you need 156.25 ml for a 5 gallon batch of 1.050 lager. That's not a lot more than 2 smack packs or vials if you call the vial approx .5 actual yeast. If that measure is for the whole volume than that means a little over one pack or vial to 5 gallons. interesting! unless it's not a linear relationship.

Mr. Malty estimates that a medium density slurry of this size would be close to 400 billion cells, which seems like a more appropriate lager pitching rate for 5 gallons.  Given that a White Labs vial is 35 ml, this seems about right.

1228
Equipment and Software / Re: March Pump oring
« on: October 26, 2011, 02:57:19 PM »
Why are there leaf hops getting into your pump?   ;)

1229
All Grain Brewing / Re: Water for dark beers
« on: October 26, 2011, 10:23:08 AM »
Interesting points.  Most importantly, how does the beer taste?

I'll let you know in a week or two.  The wort tasted great  ;)

1230
All Grain Brewing / Water for dark beers
« on: October 26, 2011, 06:07:11 AM »
I've recently changed my thinking on water for dark beers.  I knew that Kai's experiments have shown that roasted malts don't contribute as much acidity per SRM as crystal malts, and I've also lowered my target mash pH to 5.4-5.5 (@20C) as alkalinity/high pH are a major culprit in lifeless beer, extracting tannis and astringency, and other bad things. But AJ DeLange's posts (for example, here) made me consider the possibility that I don't need any chalk in my water despite it's relatively low alkalinity.

I recently made a 40 SRM oatmeal stout with 2.5 pounds of roasted barley in the mash for a 12 gallon batch. Despite an alkalinity of only 48 (and RA of 25) in my tap water, I added no chalk or other carbonates. My mash pH was 5.5, and I wouldn't want it any higher.

One side note is that ColorPhast pH strips were almost unreadable in the dark wort, but looked like they read much lower than the meter. If I had to guess, the strips read around 4.8. With the error, that's still 5.1.  The meter was just calibrated. I'm starting to question whether the ColorPhast strips are really worth using.

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