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Messages - a10t2

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1
This is true of White Labs and Wyeast as well. They want things to be simple/inexpensive for home brewers, and figure slight variations in beer quality aren't as significant.

2
General Homebrew Discussion / Re: One for the physics gurus...
« on: May 15, 2018, 03:04:04 PM »
In reality there are way too many factors (air currents, humidity, material, geometry/wall thickness) to get an answer here, plus we'd have to take an indefinite integral while I'm on still on my first cup of coffee, but we can go all Fermi approximation on it. Short answer, to get to 2°F above ambient will take a very long time.

Desired heat transfer we do know exactly: 6.6 gal * 3.8 L/gal * 1.1 kg/L * 11°F * 1.8°C/°F * 4.2 kJ/kg°C = 2300 kJ

Newton's law of heat transfer to keep things simple: Q' = hA∆T. Figure a best-guess of 5 W/m^2K and 12"x 13.5" WxD gives hA = 1.6 W/K. Our average ∆T is 7.5°F = 4.2°C so Q' = 6.7 W and 2,300,000 J / 6.7 W = ~95 hours. Assuming constant flux is going to be over by quite a bit due to the long tail, so approximate it as 95*e^-1 = 35 hours.

But as Dave points out you don't need to exponentially decay all the way out to the exact target temperature, so in reality you'll be within a degree or so after maybe 24 hours.

3
Beer Travel / Re: Krakow
« on: May 15, 2018, 01:58:07 AM »
FWIW, prices don't seem to have come up all that much since I was there in '08. Spent just over week in Poland with Krakaw as home base.

4
Homebrew Con 2018 / Re: Party time at HBC!
« on: May 12, 2018, 12:39:33 AM »
See ya'll there!

5
Going Pro / Re: How old were you when you opened your brewery?
« on: May 11, 2018, 08:28:20 PM »
34

6
All Grain Brewing / Re: Pale gold or deep gold Ale inquiry
« on: May 07, 2018, 06:23:32 PM »
My golden lager is 77% Pils, 20% Munich, 3% CaraRed. Makes for a beautiful color and a nice Vienna-ish character with a little extra sweetness, kind of Sam Adams-y without the caramel.

7
The Pub / Re: Look who I found at my Brewery!
« on: May 06, 2018, 02:54:24 PM »
By the way, just because it's an internet forum don't be thinking these aren't real people, really cool people usually.

Tom and Gary are, anyway.

8
Equipment and Software / Re: Gas tank temperature tolerances (heat)
« on: May 06, 2018, 02:28:42 PM »
Anecdotally, I can tell you that I've never worked in a brewery that cooled gases, and that brewery temperatures are rarely below 85°F.

9
General Homebrew Discussion / Re: One brew that is a must.
« on: May 05, 2018, 06:58:50 PM »
what is the one beer that everyone should brew, just once?

I'm tempted to say New Albion Ale... and since it's just NA 2-row and Cascade, it's a pretty easy one to check off the list.

10
BRY-97, WLP051, and 1272 aren't exactly the same, they should be really close.

Haven't tried BRY-97, but the genetics made sense to me from a sensory standpoint, because WLP051 is markedly different from 1272 (or BSI-72 or Imperial A15, which are all the same strain according to the Imperial guys).

11
The Pub / Re: Happy Star Wars Day!
« on: May 05, 2018, 04:13:20 AM »
I brewed an all-Galaxy IPA and decided on the fly that I'll be adding raspberry jam to one keg and calling it Lone Star IPA. Best I could do on the fly. ;)

Today was brew day.  Spent the whole day trying to think of a clever, Star Wars-related name for my brew (Dortmunder. ) The Force was not with my brain.

Your Dort Is as Long as Mine?

Clearly I've watched Spaceballs much more recently.

12
Yeast and Fermentation / Re: Starter or no starter for White Labs?
« on: May 04, 2018, 02:11:09 PM »
Keep in mind that 2 month old yeast is only 60% viable.

Not very likely unless it was mishandled, but of course one of the reasons to make a starter in the first place is to check on yeast vitality (which is why the Wyeast packs are so nice).

13
thanks for the reply, im not so picky about the haze. Isnt pectin what causes haze in the new england ipas, just curious? What would that much vodka do to the abv of the overall brew? say 8lbs so 16 fl oz of vodka

ABV would go down since you're adding 2.5% ABV solution to ~5% ABV (presumably) beer.

Assuming you did add 1 gal of that 2.5% puree to 5 gal 5% beer, it would end up at 4.6% ABV.

14
My experience with US-05 is the opposite; we'd pitch in the upper 50s and it would steadily cool to 48-52°F depending on the season. We were able to run pretty normal ale fermentation schedules that way.

15
Maybe reach out to the guys at Urban Chestnut in St. Louis.

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