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Messages - narvin

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916
The Pub / Re: Oh that Google
« on: February 04, 2013, 02:55:11 PM »
This is Albany, GA.  And if you search for Albany, GA - then search for brewery it goes to Deschutes. Any other location in the country and this works fine. Also, search for just about anything else around Albany, GA and it works correctly.

Oh, you're right.  Perhaps Google, like me, didn't know there was an Albany, GA  ;)

917
The Pub / Re: Oh that Google
« on: February 04, 2013, 01:55:34 PM »
It's because you're linking to Albany by lat-lon, I think.  If I actually search for Albany, NY and then search for brewery it shows nearby breweries.

918
The Pub / Re: The OFFICIAL AHA 4M's NFL BULL SH$%^&TER'S THREAD!
« on: February 03, 2013, 11:26:45 PM »


Bottled my kriek Saturday, won the superbowl, and had a great core workout today... it's been a good weekend  ;)

919
All Grain Brewing / Re: floating rice hulls
« on: February 03, 2013, 01:59:05 PM »
You can soak them in water before adding them to the mash to get them more hydrated.  This will help them to sink and also avoid more wort loss to absorption.
That is an excellent idea.  Thank you.  I will try that next time I use rice hulls.

You're welcome, I think it came from Gordon Strong :-)

920
All Grain Brewing / Re: floating rice hulls
« on: February 03, 2013, 10:15:56 AM »
You can soak them in water before adding them to the mash to get them more hydrated.  This will help them to sink and also avoid more wort loss to absorption.

921
The Pub / Re: Real men wear coveralls
« on: February 01, 2013, 09:20:05 AM »
Come on man, I thought everybody knew real men wear overalls, not that man suit you got on there. :P


922
Yeast and Fermentation / Re: Fun fermentions!
« on: February 01, 2013, 09:17:39 AM »
I get some really fascinating yeast art from certain strains.  This is ringwood in an open fermentation:


923
The Pub / Re: The OFFICIAL AHA 4M's NFL BULL SH$%^&TER'S THREAD!
« on: January 30, 2013, 11:12:46 AM »
I am having a hard time mustering any interest in the game this year.

Why not?  You have Kaepernick, the 49'ers D, and Jim Harbaugh.  That's like Russel Wilson, Seahawks D, and Pete Carroll but even better!   ;)

924
The Pub / Re: The OFFICIAL AHA 4M's NFL BULL SH$%^&TER'S THREAD!
« on: January 30, 2013, 08:53:53 AM »
What a bunch of hokum.  But I don't care if the guy wears holograms as long as he kicks ass on Sunday.

http://www.baltimoresun.com/business/baltimore-sports-blog/bal-ray-lewis-denies-using-banned-substance-during-rehab-from-injury-20130129,0,7725655.story

925
All Grain Brewing / Re: is my theory sound?
« on: January 29, 2013, 09:17:42 PM »
A mash out will not make a difference unless you take an hour (or more) to lauter. At homebrew scale it's inconsequential.

Measure your grain temperature during the mash to make sure you're maintaining temperature.  I had a friend who did 3 gallon batches in a small cooler, and due to the low thermal mass/large surface area compared to the size of the cooler he ended up 10 - 15 degrees below temperature after only a few minutes.  Beta amylase will not denature this fast, and you could be getting a much more fermentable wort than you want.  If this is what's happening, raise your strike temperature and stir for longer during dough in, or you can preheat your cooler with hot water.

Also, make sure you have a good thermometer.  Cheap digital kitchen probes from the grocery store can be off 10 degrees or more at mash temp, even if they seem accurate when measured in ice water.

926
Equipment and Software / Re: has anyone dissected their plate chiller?
« on: January 29, 2013, 08:57:13 PM »
What's the difference between this and the film on the outside of an immersion chiller that "sanitizes in the boil" and makes your copper come out shiny?  Recirc some hot wort through for a few minutes before you chill and it doesn't matter what's in there.

If you really care, make a hop stopper.  I have and I never see any particulate come out when I backflush.

927
Yeast and Fermentation / Re: Free rise temp for Belgian strong?
« on: January 29, 2013, 02:53:01 PM »
In general for Belgian yeast I like to control the fermentation for the first few days or so and then let it warm.  For my latest strong golden with WLP530, I pitched at 64, set the controller to 68 for 2 days, and then let it free rise up to 75 or so after that.  In the summer when it's hot I might keep using the temperature controller and limit the rise to 2 degrees a day or so.

928
The only time I ever got a true cat piss scent was a beer secondaried with Orval dregs (at about 75) when it was really young.  It faded away, though.

929
The Pub / Re: The OFFICIAL AHA 4M's NFL BULL SH$%^&TER'S THREAD!
« on: January 21, 2013, 01:44:15 AM »
I was thrilled to see the cheater Belichick lose today, but was disappointed to see the likely murderer Lewis win.  With the evil 9ers in the game in two weeks, I am hoping for a 0-0 tie that goes on for no less than 462 overtimes before the NFL declares the game over with no Lombardi trophy awarded this year.  Screw those guys.

Well, I'm glad life is so morally unambiguous for you :-P

This old thing again.  I know OJ and all makes true Americans angry, but I'll address this once, and only once.  Ray's "friends" who were on trial were shown to have bought the knives used in the murder.  The "victims" were a group of thugs who started the fight, hit someone over the head with a bottle, and had a gun and fired shots during the fight.  And, most importantly, Ray has never had friends like that since or been involved in an incident.  If you believe that incarceration is a chance at rehabilitation, then you should take a look at this case.

But whatever, it's a game, and it's a game that the Ravens have played very well for the past few weeks.  I am for one enjoying it.

930
Equipment and Software / Re: What 10 gal fermenter?
« on: January 20, 2013, 11:29:58 PM »
For my Belgian beers, I use the 13 gallon "Vittles Vault" (I think it's marketed as a 55 pound container).  I honestly think 2 carboys/better bottles are easier in general.  Unless you can fill it in place or wheel it to your fermentation chamber, carrying 10 gallons is very difficult.  I love the wide container for Belgian brews, though, but I add the second 5 gallons once it's in place.

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