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Messages - Joe Sr.

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1786
The efficiency comes from the difference in electrical consumption by the two - the chest freezer doesn't "spill" the cold out like an upright freezer or refrigerator, so opening it to remove something isn't causing a surge of warm air to enter to displace the cold air that falls out of an upright device.  Of course, if all other things are equal, it makes sense that unopened vessels that are equally well insulated will be the same efficiency, but I open my freezers and refrigerators relatively frequently - weekly, if not more, but I try to minimize openings whenever possible.
That's true. Once a week really isn't often enough that it'd make much of a difference, I wouldn't think. But I don't know. I do like having my chest freezer open while I'm kegging and noticing that the temp doesn't change much in the 5 or 10 minutes it might be opening (closed transfer from primary keg to serving keg, without having to lift the keg into the freezer, is a nice luxury of doing close transfers).

Meh.  I leave my kegerator open when I'm bottling.  It's small, the kegs take up most of the space.  I can't imagine it takes that much energy to cool down the air again once I close it.  The temp of the kegs doesn't drop, so the amount of additional cooling isn't really all that much.  I suppose with a larger fridge it could be an issue and I wouldn't want the kids leaving the fridge open while they make a sandwich, but as far as pulling a pint now and then it's not something that concerns me.  Plus, the wife pays the bills so I really have no idea what anything costs.

1787
Yeast and Fermentation / Re: Re-using yeast
« on: March 28, 2014, 09:03:53 AM »
I've never rinsed my slurries and have stored them like that for long periods of time.

There's two kinds of people in this world, my friend.  Those who rinse their yeast, and those who don't see the benefit.

1788
Also, do specialty grains (steeping) count towards total weight bill?


Sent from my iPhone using Tapatalk

I would count them.  Steeping grains may not necessarily contribute fermentables, but in the case of something like crystal malt they will definitely contribute sweetness and % of total grain bill is a good benchmark to track how much crystal you are adding.

1789
Beer Recipes / Re: Dry Stout
« on: March 28, 2014, 06:47:18 AM »
that is purty.

Joe - I think there was a BYO a while back that detailed the head color when using various roasted malts - IIRC Roasted Barley was the one that produced a white head, whereas black patent and chocolate malt had deeper tan.

could be wrong though - check it out.

Thanks. I'll look for that.  I use both black patent and chocolate in my stout, so that might be the trick right there.

1790
Beer Recipes / Re: Dry Stout
« on: March 27, 2014, 07:16:31 PM »
Looks awesome Jim.

I have trouble getting a nice white head on my stouts.


Sent from my iPhone using Tapatalk

1791
Yeast and Fermentation / Re: Re-using yeast
« on: March 27, 2014, 02:52:53 PM »
Sorry, posted just as you were.  That works.  About 1/2.  Thanks!

We're posting over each other.

My conference call is obviously boring.

You won't go wrong with 1/2, but if you want to try and be more accurate go with Mr. Malty.

It will work either way, especially with a fresh slurry.

1792
Yeast and Fermentation / Re: Re-using yeast
« on: March 27, 2014, 02:50:22 PM »
I guesstimate.  Short of counting cells you really don't know what you have.

Obviously it depends on your OG, too.  I'm typically repitching into big beers so I'll go with a big pitch.

Go with Mr. Malty if that's your comfort level.

1793
Yeast and Fermentation / Re: Re-using yeast
« on: March 27, 2014, 02:45:46 PM »
Misread, or read too quickly.

I wouldn't repitch the full volume.  I get about a liter of yeast from my batches.  If I was using it right away, I'd repitch about half.

If you use the full amount, your probably overpitching.

1794
Yeast and Fermentation / Re: Re-using yeast
« on: March 27, 2014, 02:31:05 PM »
That looks about right.  I usually get about a liter.  Maybe less.

1795
The Pub / Re: Give it up for Michael Jackson....
« on: March 27, 2014, 12:28:07 PM »
I think this was it: http://www.amazon.com/Michael-Jacksons-World-Beer-Hunter/dp/1563313812

I'll have to see if I can find it anywhere.

1796
The Pub / Re: Give it up for Michael Jackson....
« on: March 27, 2014, 12:26:18 PM »
Loved 'The Beer Hunter' series. Cheers to Michael.

An auspicious day.  He shares a birthday with my daughter and my son's Godfather.

I had a "Beer Hunter" CD for Windows back in the 3.1 days.  I wonder if I could still find it.

Had some cool beer themed wallpaper.

Now I must find it and hoist a pint tonight.

Most pf the Beer Hunter shows are on YouTube.

It was an interactive CD.  I don't recall too much about it, but no videos.

IIRC, you could click on areas of the world for beer styles or something along those lines.

1797
The Pub / Re: Give it up for Michael Jackson....
« on: March 27, 2014, 11:44:16 AM »
Loved 'The Beer Hunter' series. Cheers to Michael.

An auspicious day.  He shares a birthday with my daughter and my son's Godfather.

I had a "Beer Hunter" CD for Windows back in the 3.1 days.  I wonder if I could still find it.

Had some cool beer themed wallpaper.

Now I must find it and hoist a pint tonight.

1798
Beer Recipes / Re: Timothy Taylor Landlord
« on: March 27, 2014, 11:40:39 AM »
Styrian is definitely the source of the citrus note but I think of Styrian as more orange than grapefruit (but not quite as orange-forward as Amarillo) but I could see how people could pick grapefruit over orange as a descriptor.

I get grapefruit from Styrian.  Definitely more than just "citrus."  Clearly grapefruit.

It could be variable by harvest, I suppose.  I had pounds of it but haven't used it in awhile.

1799
General Homebrew Discussion / Re: Dissent with Style
« on: March 27, 2014, 08:34:24 AM »
I pay $4 for dry yeasts.
Sent from my XT1030 using Tapatalk

I have started moving away from 001/1056 in favor of US-05. No starter and cheaper.

I save my slurries and reuse them for as long as possible.  By the fourth or fifth batch, it's getting close the $1 per batch.

1800
Yes.  The software is overly optimistic, but it's probably a result of some settings you haven't adjusted. 
Depending on the software you're using there are a LOT of variables to adjust.

But you won't know for sure until you brew it.  Efficiency will depend on your system and I wouldn't rely on the numbers from the software until you've dialed in your process.

Not that you asked, but if I were converting that recipe to partial mash I'd add several pounds of 2-row or pale malt, decrease the amount of extract to balance the expected OG, use light instead of amber extract, and increase the caramel/crystal and cara red to get the same SRM.

If you're going to go for a partial mash, use as much base grain as possible, IMO.

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