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Messages - hopfenundmalz

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The Pub / Re: Having fun with sanitation
« on: January 26, 2012, 06:30:17 AM »
Oooh, I haven't seen that one.  (Being a grad student, I'm a bit out of some of those loops.)  I've heard stories in general, though.  Didn't some involve putting liquid oxygen in the grill?

LOX = Liquid OXygen.

Haven't been back to W. Lafayette for much in a long time.

The Pub / Re: Having fun with sanitation
« on: January 25, 2012, 09:08:22 PM »
My boss has seen that gif.  I'm giving it about a week til he tries it in the lab.  (Mind you, those will probably be Kimax carboys, but still...)   ;D

If it's who I think it is he'll probably try it alone the first time and only tell you if it works... ;)
Not sure who you're thinking of.  This is the guy who put all the dud fireworks in a 5 gallon pail in his yard last 4th of July, poured gasoline on them, and lit it.  Gotta love crazy professors!

Then there was the guy at Purdue that wanted to see how fast you could light a charcoal grill.  The final experiment was to have the charcoal in the grill with a burning cigarette as an ignition point.  A dewar flask -held on a very long pole - of LOX was then poured on.  Ignition... Liftoff!  The grill was reduced to a molten mass of steel on the driveway.  The guys name was George Goebel - I kid you not.  There has to be a video on the net somewhere still.

This was a long time ago.

Equipment and Software / Re: borosilicate flask and ceramic cooktops
« on: January 25, 2012, 09:01:26 PM »
A friend has the lab stand, the clamp to hold the neck of the flask, and a bunsen burner.

That is the what they are designed for, no?

The Pub / Re: A low blow
« on: January 25, 2012, 02:49:15 PM »
It's their wedding, it's not about you.

Dude, of course it's not about me, but it's not going to be easy to let it roll off that easy, either - you ask someone if you can make a couple kegs of beer for the party, and they say "No, I'd rather spend way too much money so that someone I barely know can make a beer he doesn't care about?" The way I see it, it's like if my wife's uncle, who is an amateur woodworker but pretty damn good at it, offered to build us a baby bed and we said no, we'd rather buy it from Ikea.

Maybe you really like black press board furniture?

Just enjoy the wedding.  Other have given good suggestions.  If your beer was selected, you would be to busy to just enjoy the day.

Edit - judge the pros beer and see what you like don't like.  Compare to what you would have made.  Gives you some data and talking points if it ever comes up later.  I still say enjoy the day.

Yeast and Fermentation / Re: Yeast Autolysis & Pressure
« on: January 25, 2012, 02:28:26 PM »
Tom doesn't temperature come into play also?  Remember that "Yeast" said the higher pressure and temperature in the cone of a big conical can be a problem.  Or am I out in left field? 

Yeast and Fermentation / Re: WY 1338 is Gone
« on: January 25, 2012, 02:26:01 PM »
Sorry for your loss, but having 1469 year round makes me a happy boy.

Hey, your mortgage/rent is just about due! what are you going to drink and brew to forget that lovely fact!

I might do a Helles, just because.  Need to take advantage of the cold (coldish) weather while it lasts.

What is this mortgage thing of which you speak?  Wait, I can vaguely remember that from some while back. 

General Homebrew Discussion / Re: Pressurized Fermentation in a Cornie
« on: January 25, 2012, 11:43:28 AM »
Check it out:

A local brewpub uses that for their lagers, to speed up turn around time.  Sometimes they even rush that one too much.  You still need a few weeks lagering, if I am remembering what White labs says.

Extract/Partial Mash Brewing / Re: Efficiency and adjuncts
« on: January 25, 2012, 07:07:56 AM »
Can you share data?

Sorry, no. I don't have a lot analysis around and we switched almost a year back. It could just be that my memory's faulty. OTOH, that page also has it at 6 SRM, and I know for sure that what we got was 7-8 SRM. So maybe Midwest is worked from an old analysis too.

I can see that the lots can have different values.  The analysis sheets would tell the true numbers.

All Things Food / Re: Bamburg Stuffed Onion
« on: January 25, 2012, 07:03:57 AM »
The time I had it at the brewery tap, it had more of a Canadian Bacon slice on top vs. the bacon in the picture.

As Tom says - Awesome!  One has to have a half liter of Rauchbier with it to do it up right.

Extract/Partial Mash Brewing / Re: Efficiency and adjuncts
« on: January 24, 2012, 07:31:18 PM »
From which malster?

Weyermann (~80) and Cargill (~120). I *think* I may have had one lot from Weyermann that was around 60-70, but I'm not sure.

OK, many places have Weyermann Munich I in the 40-50 Lintner range  For example:

Can you share data?

Extract/Partial Mash Brewing / Re: Efficiency and adjuncts
« on: January 24, 2012, 06:03:34 PM »
If you used Munich I it is around 40 lintner.

It does sound like that might have been Joe's problem, but FWIW when I get light Munich it's ~80-120°L.

From which malster? 

The Pub / Re: Got Wood?
« on: January 24, 2012, 02:30:15 PM »
Elm is another wood that stinks when burned.  Yuck.

You extract tannins when the pH AND temperature are high.  You said your pH was low from the spreadsheet.  You did not say how much and what you added as far as salts.  I might not worry too much.

You can boil the grains if you are doing a full mash.  That is called a decoction.  The beer does not turn out astringent since the pH of the mash is <6.0, more in the 5.5 range if done properly.

Ingredients / Re: Styrian vs EK Goldings
« on: January 23, 2012, 08:05:16 PM »
Styrian Goldings is Fuggles grown in Slovenia.  Earthy, herbal and slightly spicy to me.  I like this one.  It is used in English beers, one example being Timothy Taylor Landlord.

Edit - EKG is more floral to me.

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