My grill doesn't get as hot as my oven. About 375-400* on the grill (gas) and 550* on the oven. I may pull the trigger tomorrow (payday) on the pizza stone. I love pizza but can do without all the added grease on most commercial offerings.
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I want to see someone build a chiller system out of an old truck radiator. It would need air moving over it, so they could mount it to the front of an old Buick with the boil kettle up high and the fermentor down low. Then just drive around till the wort is chilled.
derailed stout and lactic question... is sweetened condensed milk an option at all in brewing? Random thought.
On a related note... My oxygen stone is permanently affixed to the end of a stainless steel tube close to 3 feet long. I'm thinking the only way to sanitize it is to bake it in the oven. Anyone know what temperature and for how long?300 for 2.5 hours, 320 for 2 hours, or 340 for 1 hour. Must be dry.
I'm guessing that if HSI declines in an exponential fashion, then perhaps a large portion of the decline has already happened when the hops get to us. Nevermind that the %AA on the package represents some statistical average from whatever lot of hops the package was taken from. And nevermind any error in the formulas used to calculate isomerization in the boil. In other words, there are lots of sources of error in the IBU numbers that show up on the recipe so I wouldn't sweat it too much.
I brew with homegrown hops using my best (researched) guess of %AA and it works.
I guess that makes since at the ball lock. It went fine from the racking cane. In your experience, even with pellets and cold crashing?
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I am frankly surprised at the degradation of alpha acids in hops. In the 3 months since harvest, the hops I am testing have dropped 1-2 % points in alpha from the harvest alpha.
They have an alpha acid % listed on the package but I'm not sure how to account for the decline, and they never list the HSI. It seems to me this would be an important thing to factor in. Any thoughts? Do any of you factor in the age of the hops for calculating IBUs?
How are those stored? 1-2% at room temperature wouldn't surprise me - that's something like a 0.3 HSI which is typical. And bear in mind it's exponential decay.
Here's the formula just in case you don't have it: http://morebeer.com/brewingtechniques/library/backissues/issue2.1/garetz.html
I do the calculation every once in a while, but since I store hops in a freezer under relatively oxygen-free conditions it doesn't usually end up being necessary. Case in point, I brewed with 2014 CTZ yesterday and probably should have bumped it up a bit, but the predicted alpha has only dropped from 12.0% to 10.2% and I'm doubting I'll miss the ~5 IBU. It would be interesting to know how widely the HSI can vary within a given variety; if it isn't on the packaging I just assume the typical value. If you look at something like the Hop Union data sheets they'll at least have a range. (Of course, being at BSG you could probably just walk over to the warehouse and look at some boxes.)
Since you work at BSG, why not test some of your 2014 hops and compare the results with the labeled percentage?I think that's the answer right there, if they will let you
However, I'm the same way with coffee. At home I only drink it out of white mugs. Colored mugs change the taste. I will endure coffee in most any cup when away from home...but the worst is cobalt blue. All I can think of is Vicks VapoRub.
Maybe you have synesthesia in addition to OCD?
It sounds like you might have some yeast or hops plugging your racking arm.