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Messages - yso191

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496
The Pub / Re: Did you ever wonder...
« on: October 13, 2015, 05:14:57 PM »
Like the Pepto-Bismol colored Voodoo donut beer from Rogue.  I would have to put the bottle out of sight to drink the beer.  No I haven't tried it.

497
All Things Food / Re: Steamed Clams
« on: October 11, 2015, 08:17:55 AM »
 Yum.  I love all things seafood.

498
Questions about the forum? / Message buttons in MS Edge
« on: October 09, 2015, 05:55:29 PM »
I upgraded to Windows 10, and with it as you know the new browser app "Edge" is the default browser.  I like it but the buttons above the text box when I am starting a new thread don't work (i.e. the font changing buttons, picture insertion button, etc.)  When I open the page in Explorer it works fine.

I could not find a setting in Edge to fix this.  Is there a fix?

499
The Pub / My new job
« on: October 09, 2015, 05:44:55 PM »
At BSG's hop processing plant in Yakima County.  I test for alpha & beta acids levels.  Just temporary right now but the job may expand to additional responsibilities and full-time.


500
General Homebrew Discussion / Dosing thought?
« on: October 06, 2015, 01:46:17 PM »
I'm looking for the best way to experiment with dosing a beer that will make scaling easiest.

Here is what I want to do:  I have a Bourbon Barrel RIS that has about a week left in the barrel.  I want to try dosing a small amount of it with Wild Roots Marionberry or Red Raspberry vodka to see if I like it as an addition.  If I do, I'll probably add it to 6-10 bottles.  Wild Roots, for those unfamiliar with it, is an all-natural intensely fruity vodka unlike anything you have probably tried.  They put over a pound of berries in each fifth.  I'm thinking this would be an easier way to get natural berry flavor without the danger of an infection...

So I'm imagining starting with say 100 mL of beer, to which I would add 1 mL of vodka, taste it, top off the base beer to 100 mL again, add another mL of vodka, etc., until I like it or realize it was a bad idea.  If I like it I'd just take the ratio and dose the bottles appropriately. 

Am I getting this right?

501
Equipment and Software / Re: Chinese beergun
« on: September 19, 2015, 05:51:48 AM »
That looks exactly like the Blichmann beer gun.  I have the Blichmann beer gun, and love it.  It works very well.

502
Ingredients / Re: Hop Oils & Kilning
« on: September 18, 2015, 09:30:00 AM »
I've wanted to go since I heard about it - just hasn't worked out.  Maybe next year.

503
Ingredients / Hop Oils & Kilning
« on: September 18, 2015, 08:55:34 AM »
I just attended "Humulus U.", BSG's hop school.  It was very informative and surprisingly different than the Haas hop school, the only other one I have attended.

One of the most interesting points to me was in a talk about the use of a gas chromatograph to measure the effects of things like harvest timing and kilning, etcetera.  I have always assumed that kilning removed some of the more volatile oils in the hop.  Not so!  The GC graph pre & post kilning were the same.

Now I know.

504
Equipment and Software / Re: Counter top RO, not so RO
« on: September 18, 2015, 08:39:58 AM »
Steve, excepting for the alkalinity, that tap water is already fine for brewing. No RO needed. A little acid was all you needed. However, it is nice to have a clean slate for some styles.

Good to know.  The main reason I decided to brew with RO was that the water source changes during the year.  That and I'm just too OCD for my own good sometimes.

505
Equipment and Software / Re: Counter top RO, not so RO
« on: September 17, 2015, 07:47:27 PM »
I think something isn't right.  I have hard water, but not extreme.  Here is my tap water report from Ward labs followed by my RO water:

Total Dissolved Solids (TDS) Est, ppm 179
Electrical Conductivity, mmho/cm 0.30
Cations / Anions, me/L 2.9 / 3.2

ppm
Sodium, Na 40
Potassium, K 5
Calcium, Ca 12
Magnesium, Mg 5
Total Hardness, CaCO3 51
Nitrate, NO3-N 0.2 (SAFE)
Sulfate, SO4-S 3
Chloride, Cl 6
Carbonate, CO3 9
Bicarbonate, HCO3 154
Total Alkalinity, CaCO3 141
Fluoride, F 0.53
Total Iron, Fe < 0.01

"<" - Not Detected / Below Detection Limit

And here is the same report out of my under-the-sink Culligan RO system:

pH 6.5
Total Dissolved Solids (TDS) Est, ppm 8
Electrical Conductivity, mmho/cm 0.01
Cations / Anions, me/L < 0.1 / < 0.1
ppm
Sodium, Na < 1
Potassium, K < 1
Calcium, Ca 1
Magnesium, Mg < 1
Total Hardness, CaCO3 3
Nitrate, NO3-N < 0.1 (SAFE)
Sulfate, SO4-S < 1
Chloride, Cl < 1
Carbonate, CO3 < 1.0
Bicarbonate, HCO3 < 1
Total Alkalinity, CaCO3 < 1
Total Phosphorus, P 0.09
Total Iron, Fe < 0.01
"<" - Not Detected / Below Detection Limit

506
Ingredients / Re: Hop pellet density
« on: September 17, 2015, 07:34:57 PM »
I think it's a neat picture, but I am also skeptical about what this means in the real world. Once the pellets break up, hop bits are hop bits, right? Plus this would only conceivably be a concern during dry hopping. In the boil pellets break up almost instantly and are caught up in the motion of the boil.

I agree.  But in the dry hop context the hard pellets could conceivably just hand at the bottom the entire time.  Regardless, BSG seems to have the right density in their pelleting process.
Did they say how they control density?

I'll ask.  A friend of mine is the one that designed the pelletizer at BSG.  It has several unique features that to his knowledge no one else does.  This is its second harvest.

@ b-hoppy:  That should never happen.  The hammer mill should utterly pulverize the hop cone to tiny bits.  Something was out of whack.

507
Ingredients / Re: Hop pellet density
« on: September 16, 2015, 06:08:05 AM »
I think it's a neat picture, but I am also skeptical about what this means in the real world. Once the pellets break up, hop bits are hop bits, right? Plus this would only conceivably be a concern during dry hopping. In the boil pellets break up almost instantly and are caught up in the motion of the boil.

I agree.  But in the dry hop context the hard pellets could conceivably just hand at the bottom the entire time.  Regardless, BSG seems to have the right density in their pelleting process.

508
Ingredients / Re: Hop pellet density
« on: September 15, 2015, 07:10:26 AM »
What does it look like after 30 min, hour, day?

I don't know.  I assume the soft pellets would at some point be similar to the BSG pellet.  The hard may just sit at the bottom...again I don't know.  My thought was that I wanted to make a transparent fermenter using real, low SRM wort and do a time lapse on it.

509
Ingredients / Hop pellet density
« on: September 11, 2015, 07:57:47 PM »
I just spent a couple of hours at the BSG (Brewers Supply Group) hop processing plant here in Yakima county.  I am going to help them with their busy selection process and their hop school, Humulus U.  While there, they filmed a demonstration of the difference between pellet densities.

The picture below illustrates the difference pellet density makes.  I found it fascinating.  This is after about 10 minutes.


510
Kegging and Bottling / Re: Anti oxidation ideas
« on: September 09, 2015, 08:54:48 PM »
My idea for dry-hopping without introducing oxygen into the beer:

https://www.homebrewersassociation.org/forum/index.php?topic=24290.0

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