Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - narvin

Pages: 1 ... 61 62 [63] 64 65 ... 127
931
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.

932
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.

933
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.

934
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.

935
The Pub / Re: The OFFICIAL AHA 4M's NFL BULL SH$%^&TER'S THREAD!
« on: January 20, 2013, 08:26:43 PM »
SUPER BOWL!!

936
Other Fermentables / Re: Copper does remove sulfur!
« on: January 16, 2013, 04:31:14 PM »
All breweries should have some copper in their system to supply ions for this reaction.  All stainless breweries have this sort of problem all the time.  They have to add some copper.  A piece of copper pipe is all it takes.

Do breweries have copper post-fermentation to reduce sulfur?  I've heard this but I thought it was in the kettle or on the way to the fermenter to provide trace yeast nutrients.

937
The Pub / Re: Dog penis wine?
« on: January 16, 2013, 12:12:18 PM »

938
General Homebrew Discussion / Re: Calculating Losses to hoses
« on: January 16, 2013, 10:34:10 AM »
Google conversions are really helpful:

(pi * (0.25 inches) ^2) * (30*12 inches) in quarts


Also, your pump should keep prime until the head is empty, so you'll only have losses in tubing after the pump.  Or you could get a peristaltic pump and have no losses ;-)

939
The Pub / Re: Why does Budweiser just not get it?
« on: January 14, 2013, 07:07:47 PM »
They get it - they're an enormous public company based around mass production and have maximized profit every way they can.  Their opportunities for growth -- that's all shareholders care about -- are in mergers and global expansion, not high cost/low margin craft brewing.  The current interest in "artisinal" beer is going to have as much effect on the InBev bottom line as farm to table restaurants do on McDonalds.

If that was the case I don't understand why they try to push psuedo-craft beers out there. It's obvious to compete with the craft beer market.

I genuinely think it's a calculated marketing move that has nothing to do with competing with craft brewers.  It doesn't matter if Budweiser makes real craft beer as long as they keep the brand name fresh and seem to embrace the latest trends.  Making something too strong or different risks alienating their customers. Or worse, changing their tastes to truly appreciate diverse and flavorful beer.

Instead, by marketing bud with flavor extracts and food coloring they can keep the taste close enough to maintain "brand identity" while seeming hip to the current trends.  In fact, they don't even have to sell a single bottle: as long as the idea is out there that Budweiser is the "King of Beers", it gives their whole portfolio cachet that attracts light lager drinkers even if they have no intention of drinking anything else.

940
The Pub / Re: Why does Budweiser just not get it?
« on: January 14, 2013, 05:10:27 PM »
They get it - they're an enormous public company based around mass production and have maximized profit every way they can.  Their opportunities for growth -- that's all shareholders care about -- are in mergers and global expansion, not high cost/low margin craft brewing.  The current interest in "artisinal" beer is going to have as much effect on the InBev bottom line as farm to table restaurants do on McDonalds.

941
General Homebrew Discussion / Re: Super Bowl brews
« on: January 13, 2013, 09:44:03 PM »


That is all.

943
General Homebrew Discussion / Re: 2013 Brew Year's Resolutions/Goals
« on: January 05, 2013, 07:56:40 PM »
This might be the first year in a while that I don't plan to buy/build a new toy (10 gallon system, march pump toolbox, plate chiller w/ hop stopper, motorized grain mill, pH meter, microscope w/ hemacytomoeter, etc).  Until I get a pro system, I'm content  ;)

I really dialed in my recipes last year in terms of ingredients, water, and fermentation, and I bottled some long aging beers that are excellent(3 yr lambic/kriek).  So, in retrospect, I'm happy with what I've accomplished and I think my plan this year is to ENJOY brewing and to keep doing it whenever I get the chance.  I have a lot on deck for both NHC competition and for bringing to Philly now that our club will finally have a table at club night! 

944
All Grain Brewing / Re: Fly Sparging
« on: January 05, 2013, 07:23:32 PM »
Commercial mash tuns are going to be a lot deeper, so raking the surface of the mash to disrupt coagulated protein (teig, or top dough) is going to have less effect on the grain bed itself.  That being said, in a cooler I wouldn't go more than a couple inches deep or you could have channeling.

945
This thread has a quote from a StarSan employee stating the solution must have a pH below 3.5 AND be clear.  Cloudiness indicates the surfactant has reacted with minerals in the water and become ineffective.  The surfactant renders more permeable the cell walls of the unwanted flora, and the low pH then kills them.

If that's true, I might consider switching back to Iodophor for everything.  I sanitize my kegs with star san and push it out with CO2 to purge all the oxygen, and by the second keg it's already cloudy.  I have relatively soft water (Ca 28, HCO3 59), and I'm not going to buy 5 gallons of distilled water just for sanitizing.

Pages: 1 ... 61 62 [63] 64 65 ... 127