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Messages - a10t2

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1
The Pub / Re: What's the Weather Like Where You Are?
« on: November 09, 2018, 06:59:01 PM »
We're (Denver) in the 30s during the day and the 20s at night. We've had a few minutes of a little snow here and there but otherwise really dry.

I would definitely take that right now. We have about 18" on the ground.

2
The Pub / Re: What's the Weather Like Where You Are?
« on: November 09, 2018, 04:24:44 PM »
First night this year that it got below freezing in my house. :-\

3
I’m not arguing against the brewing chemistry written in textbooks. But I wish someone could explain this to me: Where I used to work, due to a (temporary) lack of QC we brewed three beers using unfiltered, chlorinated municipal tap water, not being aware that the carbon filter was broken. Not the faintest hint of chlorophenols in the finished beers. I infer that the pro brewers mentioned in the original post have had the same experience.

I'm wondering if there's still some chlorine/chloramine confusion going on in this thread. If the water supply uses chlorine *only*, then it will be driven off simply by heating to strike temperature (>70°C). As long as you aren't cold sparging the chlorinated water would never come into contact with the grain in the first place.

4
If it's chlorine (as opposed to a chloramine) then it can be treated with Campden, but can also be off-gassed simply by heating the water up to strike temperatures.

Like Dave said, the impact of the Campden at proper dosing rates (each tablet treats 20 gal) is negligible.

5
Equipment and Software / Re: Clean Brew pot after Mercury contamination
« on: November 05, 2018, 09:54:01 PM »
If your valve doesn't come apart for cleaning, you can replace it for ~$10, and I would.

Aside from that, the silver lining (couldn't help myself) of a mercury spill is that it's basically immiscible. You can blow/rinse out any remaining droplets and be good to go.

6
General Homebrew Discussion / Re: Over attenuation possible causes
« on: November 04, 2018, 05:16:46 PM »
My question is how do you recalibrate a hydrometer?

It's the same as the initial calibration (checking against either water or a reference sucrose solution), except that if the hydrometer wasn't calibrated initially it can't be a "re"-calibration. ;)

7
General Homebrew Discussion / Re: Over attenuation possible causes
« on: November 04, 2018, 02:46:42 PM »
With the exception of the most recent batch (and without any info on recipes and processes), those attenuation ranges look normal for the strains you're using. First step should probably be to (re)calibrate your hydrometer.

8
Ingredients / Re: Synthetic hops Ahlex
« on: October 30, 2018, 11:40:52 PM »
You could just buy them and not drink them.  I won't tell.  ;)

I thought we weren't supposed to promote alcohol abuse on the forum. ;D

9
Ingredients / Re: Synthetic hops Ahlex
« on: October 30, 2018, 10:12:37 PM »
Just another reason to avoid AB-Inbev products.

Well, not completely or there won't be anyone bankrolling this kind of research on behalf of the industry.

I pledge to drink two Budweisers a month to make sure they stay in business.

10
Ingredients / Re: Dark Brown Sugar
« on: October 30, 2018, 10:07:32 PM »
After some more research I found that a pound of dark brown sugar is about an ounce of molasses (plus I really didn't want to go out in a snowstorm) so I just went with it. I will try to remember to update with tasting notes.

11
Yeast and Fermentation / Re: Fermentation Chamber - Heating
« on: October 30, 2018, 06:15:41 PM »
I bought a 200 W "desktop" ceramic space heater at Wax-Mart for about $9. Has a built-in fan and thermal cutoff so that it won't set fire to anything if the controller fails.

12
Ingredients / Re: Dark Brown Sugar
« on: October 30, 2018, 05:55:03 PM »
I guess I recipe would help! Pretty basic, bit of a kitchen-sink batch. By weight:

50% Rahr pale
22.5% Weyermann Pils
10% Munich I
7.5% Munich II
2.5% CaraMunich II
2.5% Special B

5% a sugar to be named later.


13
Ingredients / Dark Brown Sugar
« on: October 30, 2018, 04:28:12 PM »
Anyone have experience with dark brown sugar (i.e. refined sugar + molasses), specifically in a BDSA? Google is turning up surprisingly little, and that makes me nervous.

I thought I had a full pound of turbinado but it turns out my former roommate was a big fan of it in his coffee. ::)

14
Going Pro / Re: What point made you go pro?
« on: October 29, 2018, 06:48:30 PM »
I'd suggest that a good first step is a temp job/apprenticeship at a small brewery. A lot of the processes that are best-practice in a brewery just aren't available or necessary to home brewers. Plus, enjoying home brewing doesn't necessarily mean the sweaty back-breaking stuff will appeal long-term. Though if you enjoy engineering I suspect the production side won't turn you off too much. A business background is great; that's definitely been my biggest hurdle.

Siebel is a great program for honing your skills as a professional brewer but I wouldn't recommend it as anyone's first steps into the industry. I've worked with a couple Siebel grads with no industry experience and they weren't much more help in the brewhouse than an experienced homebrewer. Two cents from someone who hasn't attended but bought the course books.

On system size, I wouldn't go smaller than 7 bbl unless it's a small (<30 seat) taproom with no outside sales - or you're planning on doing a weekends-only semi-hobby kind of model. So little of your costs will be in the stainless that there's just no margin in it once you value your own time, plus vessel prices don't scale linearly. We paid ~30% more for a 15 bbl than the 7 bbl FVs.

15
All Grain Brewing / Re: Missing the Estimated Gravity Readings
« on: October 27, 2018, 06:30:00 PM »
That's pretty much a smoking gun as far as the OGs go. Tighten the gap a bit (I have my BC set at 0.030") and presumably things should go back to normal.

FG is harder to troubleshoot; even if your software was making good predictions before there's a ton of variables that could explain a couple batches being off. I definitely wouldn't take any action until you determine if crush alone solves the problem - assuming there is one.

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