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Messages - dzlater

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346
A good kit should include yeast and priming sugar.

347
All Things Food / Re: Help me clone Hillshire Farms
« on: December 09, 2010, 04:45:16 AM »
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Im very lucky the hood where I work is right next to Phillys Polish neighborhood. The best kielbasa in the world. I think their wedding kielbasa is about the same price as hillshire farms.  
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Swiacki's?
It's the only kielbasa we eat.

348
General Homebrew Discussion / Re: Recipe software for MACs
« on: December 05, 2010, 05:08:08 AM »
I have been using BrewTarget.
http://sourceforge.net/projects/brewtarget/reviews/
It has been working well for me.

349
The Pub / Re: Problems with heights.....??
« on: December 04, 2010, 07:27:11 AM »

I kept waiting for him to stop climbing.
"from here it's only 60 more feet to the top"
 :o

350
Yeast and Fermentation / Re: Old Newark Ale Yeast
« on: December 02, 2010, 05:34:04 PM »
I mashed at 154, 153, 154. However let me say that the accuracy of my thermometers may be suspect.
Checked my thermometers out today, they were dead on.

351
Equipment and Software / stir plate alternative?
« on: December 01, 2010, 09:50:08 AM »
While watching the BrewMaster teevee show I noticed they had the yeast on these rotating table tops to keep the yeast in suspension. Googling around I found a whole lot of really expensive ones. Something like this seems like it would be easy to build.
A platform mounted on springs on top of a rotating arm. Anyone every tried something like this?
Just thought it was neat idea.
Here is picture I found.


352
Ingredients / Re: New bulk grain supplier
« on: November 30, 2010, 12:35:48 PM »
Free shipping, though, as I understand.  I'll be curious to see how things work out once they open.
If you click the "shipping" link it says shipping charges are based on weight

353
All Grain Brewing / Re: batch sparge water, how much will fit
« on: November 30, 2010, 06:50:22 AM »
I think I figured out what they are trying to tell me.
10 lbs grain 10 gallon batch 1 quart per lb= 2.5 mash 8.8 sparge
This is the mistake they're making, in my opinion.  I recommend upping the qts/# with smaller grain bills.  Generally, I add enough water to the mash to get half my volume from first runnings after absorption.

For example, for 10# in a 10 gallon batch, assuming 1.2 gallons absorbed and 1 gallon boiled off:
6.7 gallons mash water, for 2.68 qt/#.
5.5. gallons sparge water.

If the 2.68 qt/# makes you nervous, then mash in with 5 gallons, for 2 qt/# and add the remaining 1.7 gallons as a mashout or to the sparge.
I agree.
I just threw those numbers out there to illustrate the point they were trying to make. I agree with adjusting the mash water grain ratio. I would rather up the mash water and do one batch sparge, then hold hard and fast to quarts per pound rule and do double sparge.
Nobody actually said to use those numbers.


354
Yeast and Fermentation / Re: Old Newark Ale Yeast
« on: November 30, 2010, 04:54:15 AM »
I mashed at 154, 153, 154. However let me say that the accuracy of my thermometers may be suspect.

355
Yeast and Fermentation / Re: Old Newark Ale Yeast
« on: November 29, 2010, 03:12:29 PM »
I've done three beers with it repitching twice.
First was a 1.045 og beer with 78% attenuation
second was a brown ale 1.060 og 80% attenuation
third was a pale ale 1.043 og it's at 80% attenuation after one week
I fermented them all between 64 f and 68 f.
The pale ale is still in the fermentor but the other two turned out real well.
I think it would be great for a dry stout.

356
All Grain Brewing / Re: batch sparge water, how much will fit
« on: November 29, 2010, 01:56:27 PM »
I think I figured out what they are trying to tell me.
10 lbs grain 10 gallon batch 1 quart per lb= 2.5 mash 8.8 sparge
20 lbs of grain 10 gallon batch 1 quart per lb=5 gallons mash 7.6 sparge
30 lbs grain 10 gallon batch 1 quart per lb=7.5 gallons mash 6.4 sparge
40lbs grain 10 gallon batch 1 quart per lb=10 gallons mash 5.2 sparge
so as the grain weight goes up the mash volume  increases and the sparge volume decreases
Looking at it like this makes sense but still doesn't seem right.
I really need to find a job so I will stop obsessing over this stuff. :)

357
All Grain Brewing / Re: batch sparge water, how much will fit
« on: November 29, 2010, 11:38:53 AM »
I too have a 5 gal mash tun and for anything below 14 Plato I tend to be able to get away with a single batch sparge. You only gain about 3% lauter efficiency.

Kai
Do you think you could post some of the mash water, sparge water volumes and grain weights that you know work in the 5 gallon mash tun?
I am trying to see if I have this figured right.
Over on the HBT forum some folks are trying to explain to me how with smaller grain bills they need to double batch sparge and with larger ones they can do a single? This to me is totally counter intuitive. Larger grain bill means more water and more grain taking up room in the mash tun. So how does a larger grain bill lend itself to a single batch sparge?
I never saw a post with " My grain bill is to small to do a batch sparge?"
 ??? ???



358
Equipment and Software / Re: Getting Better Bottles Clean
« on: November 29, 2010, 04:58:50 AM »
Sometimes I use some dishwasher powder to give the oxyclean a little extra kick.

359
General Homebrew Discussion / Re: OK, the noob did a stupid.....
« on: November 29, 2010, 04:50:26 AM »
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
 Preemptivly  though I will prop one edge of the bottom of  my fermenter on a 2X4 (raise it 2" not 4") and that way
when I go to siphon to the keg I level the fermenter and place the bottom of the siphon in the shallow
side of the yeast cake. You'll notice that there is an obvious angle to the level of the cake. Then follow what
Tom said for the keg part.
I never thought of tilting the fermentor before racking to push the yeast cake to one side.
That's the kind of simple thing that one learns on the forum that is actually a really great idea.

360
Yeast and Fermentation / Re: New Yeast Book
« on: November 26, 2010, 05:07:13 AM »
The book is good has a lot of information.
It's very comprehensive if you have a question about yeast the answer is in there.
If you are interested in setting up a yeast culturing lab I would definitely recommend it.
The most practical piece of information I found was how to a test for diactyl.
If you already know about starters, reusing yeast, fermentation temp control, pitching rates, and are not interested in all the real geeky stuff I don't know how much usable info you'll get out of it.
I am not saying don't buy it, I am glad I read it, but it hasn't really changed anything I the way I ferment the beer.

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