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Messages - narvin

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946
Equipment and Software / Re: Giant pot, cheap
« on: March 16, 2011, 10:16:51 AM »
16.5 gallon stainless steel pot, $175, free shipping

http://www.amazon.com/Precise-Heat-Surgical-Stainless-Stockpot/dp/B000VXSEQI

I don't have one and can't speak to the quality.

Don't see any mention of metal thickness nor whether it has the "sandwich" bottom.  Still think I'd go with the "update" one from Instawares (60qt for $136) as they're what Northern Brewer calls their "Megapots" which I do have good experiences with...

http://www.instawares.com/stainless-steel-stock-pot-sps-60.upi-sps60.0.7.htm

I got the 20 gallon version of this, $181 with free shipping.  Why get 16.5 when you can get 20 for the same price?  ;D

http://www.instawares.com/nsf-stainless-steel-stock.rii-royssrspt80.0.7.htm

947
Ingredients / Re: Pale vs Pilsner
« on: March 15, 2011, 01:26:20 PM »
Hypothetical situation....

EXACT same recipe....but replace the Pilsner malt with 2 row Pale....

How much of a difference?

I know, you want more details. But lets just keep it hypothetical.

It depends on the other ingredients ;)  If this is a single-hop pilsner with no other grains, you'll notice a lot.  In a darker/hoppier beer, not as much.

I've used a 90/10 mix of German pils and munich malt before in my American IPAs to approximate Pale malt.  It turned out pretty well.

948
General Homebrew Discussion / Re: Should I be upset?
« on: March 14, 2011, 05:05:59 PM »

3.  Recipes aren’t the ultimate ingredient?  Is this why all the beers of the world are made from briess pale, c40, cascade @ 60 min and California ale yeast?

You jest, but I bet that's the basis for her (and 80% of brewpubs') IPA.  People can tweak and innovate, but most of brewing relies on what others have done for many years.  The process is at least as important.

949
General Homebrew Discussion / Re: Should I be upset?
« on: March 14, 2011, 12:14:54 PM »
Is "go scratch" polite?  I'd have no problem with a brewer telling me no, but they shouldn't get offended.  Anyone who thinks a recipe is ultimate ingredient to brewing good beer is clueless.

950
Equipment and Software / Re: Brewing Software for Mac
« on: March 14, 2011, 11:18:56 AM »
Can't you install Wine and run ProMash on Mac?  I do it on Linux.

951
The Pub / Re: Recent Earthquakes caused by Experimentation?
« on: March 13, 2011, 04:30:13 PM »
Paul is dead.

952
All Grain Brewing / Re: Skimming foam from the boil
« on: March 09, 2011, 12:24:33 PM »

David Miller's logic seems rational enough.  Let's look at Budweiser for a moment.  Budweiser's fermentation vessels, are rigged with a level at the top that catches all the fermentation scum, that is up and kicked-out during primary fermentation. The brew master at So. Cal Budweiser say's, the purpose of the top level inside their fermentation vessels is to catch all the harsh, astringent material that would other wise affect the flavor of the finished beer.  This may suggest, that skimming the foam in the kettle along with the coagulated hot-break would lessen the harsh flavor contributions.   


Skimming the braun hefe during fermentation is a different topic, really.  In this case it's the incredibly bitter hop resins that attach to the krausen that you are skimming.

I'm not sure this actually suggests that the boil break material also contributes negatively to flavor.

953
The Pub / Re: Soon we can pack concealed
« on: March 08, 2011, 02:21:17 PM »
I just realized, what is this thread missing?  BFI!   ;D  Break out the tacos and shurikens, boys!

  Maybe at the next AHA rally, he will teach a self defense class, where he can show us that move where you slap you opponent in the kidneys, making them wet themselves, leaving them to embarassed to mug you. None of us would CCW then.  ;D

http://www.hulu.com/watch/8721/napoleon-dynamite-rex-kwon-do-volunteer

954
Homebrew Clubs / Re: Non-AHA Member Count
« on: March 07, 2011, 05:14:05 PM »
I don't ask, and they don't tell.

955
The Pub / Re: Soon we can pack concealed
« on: March 07, 2011, 12:32:19 PM »
'and frankly the idea of having one or more random guys with guns standing around waiting to start a firefight at the slightest sign of a purse-snatching does not make me feel any safer.'

Thus the reason I think everyone who wants to carry should go thru a course... or more... anyone whos gone thru a course gets somewhat familiar with the local laws and if you're going to carry you should be familiar with them. Any jackass who pulls a gun on a purse snatcher and even thinks about taking a shot, especially if they're running away will be the one to goto jail and lose that priviledge to carry again...

You'd think that police officers would have had some kind of training, yet there are still incidents where off duty officers pull guns and shoot.  After drunken bar arguments, trying to break up fights, at the dog park(!)... excuse me if I'm not thrilled by the prospect of every moron out there having a gun.

http://articles.baltimoresun.com/2010-08-06/news/bs-md-ar-bear-bear-shooting-20100806-1_1_bear-bear-dog-park-police-question

http://www.wbaltv.com/r/26427374/detail.html

http://articles.baltimoresun.com/2010-07-23/news/bs-md-dotson-guilty-20100723_1_dotson-s-attorney-unarmed-man-plea-deal


957
The Pub / Re: Rant: Belgium
« on: March 04, 2011, 12:16:51 PM »
I make a great America beer.

I also like Californian commons (?).

958
All Grain Brewing / Re: Decotion in a strong dark Belgian?
« on: March 04, 2011, 06:40:53 AM »
If you pull a thin decoction (all liquid) and only boil it briefly, I doubt you will see any flavor or color changes.  It's not traditional, as others have mentioned, but I don't see any reason not to do it.

959
Classifieds / Re: Savor tickets for sale
« on: March 03, 2011, 03:18:02 PM »
A time machine would also help.

960
Ingredients / Re: Advanced Software for Brewing Water Analysis
« on: March 01, 2011, 09:55:28 AM »
Good point on the inability to drop the predicted mash pH below 5.6 due to the program limiting RA to positive values.  

We know that the mash buffering systems will tend to keep the mash pH above 5 unless an acid is added to the mash.  I'll change the equation so that negative RA values are allowed (up to a point) and the brewer can estimate lower mash pH values.  I would still strongly recommend that brewers avoid aiming for mash pH's below about 5.4 since the beer quality tends to starting dropping (in my opinion).  
 

Cool... thanks Martin.  Looks nice.  Now I have 3 calculators to use and compare :)

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