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Messages - reverseapachemaster

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Yeast and Fermentation / Re: Lager Fermentations
« on: August 27, 2015, 08:12:38 AM »
Softer character than most lager strains.

Wood/Casks / Re: New barrels
« on: August 27, 2015, 08:09:10 AM »

It looks like the surface area calculations are incorrect. For a standard 53 gallon whiskey barrel the diameter of the head is approximately 22" and the barrel stave length is approximately 35".

If the surface area of a cylinder is A=2*pi*rh+2*pi*r2 then the calculation should be:

A = 2*3.14*11*35+2*3.14*11^2 = 3179.29

Given that their number is roughly twice that I suspect diameter was used in the calculation rather than radius.

Feel free to tell me I am wrong here.

The Pub / Re: this morning
« on: August 23, 2015, 09:12:03 PM »
It's 100 here in Texas. My garden is on the cusp of starting its fall peppers and the hops are still producing cones so I guess there's that.

Beer Recipes / Re: Hefe + Berliner Weisse big batch
« on: August 23, 2015, 09:10:33 PM »
Personally I don't think there anything wrong with a BW ending at 1.008. It doesn't need to be a thin beer. However, I wouldn't call the yeast done until I saw stable gravity readings multiple days apart. You've dropped the yeast into a more stressful environment than they prefer. Sacc will ferment out in the 3 range but sometimes a little more sluggish than one might prefer.

Equipment and Software / Re: Free to convert
« on: August 23, 2015, 09:06:57 PM »
I have a digital Johnson controller and really like it. I do not trust myself to wire electronics so the plug and go aspect is ideal.

You can save money by purchasing a unit that wires into the fridge if you feel comfortable doing that.

The Pub / Re: Why I love local micros...
« on: August 23, 2015, 09:33:04 AM »
I like AGBG's beers but cannot stand the venue. When I read articles about not bringing kids to breweries, AGBG is what comes to mind.

General Homebrew Discussion / Re: Calc help
« on: August 21, 2015, 06:51:44 AM »
It's called the rest of the known universe.

Yeah but not Myanmar or Liberia so we have that going for ourselves.

All Grain Brewing / Re: Yeast for saison blending
« on: August 20, 2015, 08:40:48 PM »
3711 is the recommendation you will get the most. It is fine fermenting into the 90s. It will give more lemon/pepper than the more complex Dupont strains. 3726 is also floating around this summer which is the Blauges strain. It's like Dupont but far fruitier.

Ingredients / Re: Unmalted wheat, cereal mash or no?
« on: August 20, 2015, 10:19:40 AM »
I had an old corona mill, which is actually designed to be a flour mill, and I could crush wheat berries to almost a flour with minimal effort.  And by minimal, I mean "I'm sweating my ass off and feel like I'm going to have a heart attack" after 4 pounds.  Now I have the kitchenaid flour mill attachment, and can do about 4 pounds in 10 minutes.

Remove the handle assembly, insert a bolt in its place and drive it with a drill.

From what I understand the newer KitchenAids have plastic gears inside. I declined to get the mill attachment myself for fear that the hard wheat berries would put too much strain on the plastic gears and considerably shorten the life of the unit. Not so much a problem with white wheat but I tend to use a lot of red wheat which is like milling gravel.

Beer Recipes / Re: Seabuckthorn sour
« on: August 20, 2015, 10:11:31 AM »
I'm not a fan of adding fruit early in fermentation/aging with sour beer. I want to get to know the beer before deciding whether the fruit is the right addition. You also risk changing the fermentation profile--not necessarily in a bad way--by adding additional fermentable sugars so early in the process.

If acidity is your goal then the IBUs are unnecessary and counterproductive.

Going Pro / Re: Like minded Brewers
« on: August 20, 2015, 10:06:43 AM »
This seems like a recipe for success.

General Homebrew Discussion / Re: hot, young beer
« on: August 20, 2015, 09:54:10 AM »
After three weeks I wouldn't be overly concerned about the status of the beer if boozy is the problem. If you underpitched yeast and there is a fermentation flaw then that might get you an answer better than "wait and see" to your issue. If you're giving this away for Christmas than you have plenty of time to see whether it has smoothed out or needs some help in a way time can't resolve on its own.

"One taster commented it was like Simcoe on steroids..."

Count me out. I'm not a fan of Simcoe.

Ingredients / Re: Unmalted wheat, cereal mash or no?
« on: August 19, 2015, 07:09:24 AM »
If you are using a small amount of wheat then it might not be worth your time to deal with gelatinizing the starches and just add it into your normal mash. I use wheat fairly often and just accept a small loss to efficiency. However, if you are using a significant amount of wheat then it's probably worth your time or money to deal with the issue.

Whole grains have a higher gelatinization temperature than starch as a whole. Whole wheat gelatinizes at temperatures closer to a boil while wheat starch easily gelatinizes around mash temperatures. This is why wheat is known for giving terrible efficiency. Adding to the problem the problem is that wheat is smaller and harder than malted barley so our mills are not normally set to effectively crush it so you get poor surface area from milling the wheat. A tighter milling will increase surface area and help efficiency but you still won't get great efficiency without gelatinization.

These are issues related to starch conversion. If you are just adding a small amount of wheat for flavor and foam-stabilizing proteins then it may not be worth your time to deal with this issue. You do not need gelatinization to enjoy either of these benefits of wheat.

All Grain Brewing / Re: color of Susan
« on: August 19, 2015, 06:49:13 AM »
Is there a benefit to mash oversaturation or should it only be done post-fermentation?

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