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Messages - hopfenundmalz

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3616
The Pub / Re: Recent Earthquakes caused by Experimentation?
« on: March 13, 2011, 12:27:12 PM »
If you like this kind of stuff you should check out:
Coast To Coast AM with George Noory

I've been listening to his show for years.  I don't believe any of it, but it is very entertaining sometimes.  They've been talking about HAARP for years.

Used to listen now and then on long drives for the entertainment value.  That was way back when Art Bell was the host.

3617
The Pub / Re: Recent Earthquakes caused by Experimentation?
« on: March 13, 2011, 12:02:05 PM »
Earthquakes are random events.  The rocks under stress give in a random fashion, some times you get a 1 on the richter scale, sometimes you get an 8.9. 

It is always easy to give a conspiracy theory the cause.  This means someone is to blame, which is attractive when pain and suffering is involved.  It is hard for humans to accept that all of this is due to random events under the earth.

Have not watched the links.  Let me get out the tin foil...

3618
All Grain Brewing / Re: Improving Efficiency
« on: March 13, 2011, 09:17:00 AM »
Back when I was using the highly alkaline tap water that I have, it helped to get the pH in the right range.  Efficiency drops fast oncy you get above 5.7-5.8 in the mash.   It really helped for the lighter beers.


3619
Beer Travel / Re: Surprise AZ
« on: March 12, 2011, 08:10:12 PM »
All that I know are East of Phoenix. Four Peaks in Tempe and Papago Brewing in Scottsdale were the best when I was going out there often for work  8 to 10 years back. 

3620
The Pub / Re: Japan quake
« on: March 12, 2011, 06:11:21 AM »
I don't know how much power they need to run the coolant pumps, but hopefully they're flying in every generator they can find . . .

The nuclear power standby cooling units I saw were 20 cylinder EMD locomotive diesels, probably >4000 HP back in the day (1984).  They were set to start on a electrical power outage, and were started with airmotors, and were heated so everything was at operating temp.  They would spin up in 10 seconds and be at full power with load applied.  They would power a 3000 GPS pump.  Yes that is Gallons per Second.   

3621
Pimp My System / Re: Kegging Initiated
« on: March 12, 2011, 06:03:18 AM »
If you ever get into making lagers, my advice is to double your number of kegs.

Right now I have 8 kegs lagering.  You still need some more for the fast to produce ales and aged strong beers.

3622
General Homebrew Discussion / Re: Beer Comp Entries Up?
« on: March 11, 2011, 03:24:49 PM »
As Denny said the hobby is up.  It has become very popular with the people in their 20's and early 30's. 

My first NHC was Chicago, 2003.  At the last 2, I have been impressed with the influx of young people at the conference.  On the other hand, I have gotten a little older. ;)

3623
Equipment and Software / Re: Bubble Counter.
« on: March 11, 2011, 02:22:29 PM »
Search the HBD for a guy named Fredrik. Swedish guy with a bubble counter a few years back.

3624
General Homebrew Discussion / Re: Beer Comp Entries Up?
« on: March 11, 2011, 02:17:04 PM »
Homebrewing at the World Expo of Beer certainly took a leap in entries this year.  Nearly 900 a year after having just over 450.  Crazy growth in brewing, home and commercial, in Michigan.

I have entered this one each year.  It has become a big one.  Maybe the second largest east of the Mississippi.  Hats off to the Cass River Club for pulling it off.

3625
Equipment and Software / Re: Kettle again...
« on: March 11, 2011, 09:39:30 AM »
Breweries use caustics in Clean In Place systems.  SS holds up to caustics, Aluminum does not.

You may have lesser hot spots with AL vs SS.  Other than that the conductivity does not do much for you, as the big resistances are on the gas to metal and metal to liquid parts of the heat transfer (assuming you use fire for heating).

Aluminum is easier to drill.

3626
All Grain Brewing / Re: How long does a batch take/Grinding grain.
« on: March 11, 2011, 08:41:11 AM »
The concern is due to the lactobacillus that are on the grain husk.  Dust from the grinding operation can cause problems in production breweries.  Lots of dust (well, in some), many batches of beer in various states of fermentation in the brewhouse.  

I grind the grain in the garage, and I brew in the garage.  Most of the dust comes from the dough in at the mash tun.  The dust has settled by the end of the boil, it seems.   No problems.  I am with Gordon on this, nothing to get excited about on the homebrewing level.

Edit - as far as time goes, yesterday's 10 gallon batch was 5 hours, 10 min.   1.044 Best Bitter that was batch sparged, one hour boil.   Could have done a coiuple of things faster, though.

One the other end was the Bo-Pils that had a doiuble decoction and 2 hour+ boil, and was cooled down to 40F to pitch.  That was a 10.5 hour day.  I will do that again if the beer turns out good.

3627
All Grain Brewing / Re: Troulble Shoot - oxidation
« on: March 11, 2011, 08:03:48 AM »
You need to be extra careful once the beer is fermented.

If you added water (i.e. the priming solution) was it boiled to de-aerate it?  Don't spash the fermented beer.  Try and rack as gently as you can, and keep the racking tube under the beer level as soon as you can get it submerged.

I have been using the carboy caps so I can push the beer with CO2 into CO2 purged kegs or secondary carboys.

3628
Extract/Partial Mash Brewing / Re: Little Beer Fountains
« on: March 10, 2011, 05:37:43 PM »
I have been using this old but good carb. calculator.

http://hbd.org/cgi-bin/recipator/recipator/carbonation.html

3629
Beer Recipes / Re: JJ's Barleywine (NHC 2010 Strong Ale Category)
« on: March 10, 2011, 05:11:11 PM »
Yes, mash what you can.  Some have to use some extract to get to the target OG.  Some breweries were said to do this for their biggest beers.

3630
Beer Recipes / Re: Pliny the Elder's IBUs -- Calc v Actual
« on: March 10, 2011, 11:15:50 AM »
Tom explained it.  I can only add that if you see a claim for anything over 110 IBUs or so, be very sceptical.   Small breweries and brewpubs don't have labs, or most don't bother with the testing.  Vinnie had his Pliny the Elder tested, so that is why he has the actual number.

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