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Topics - a10t2

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Ingredients / Interesting Hop Article
« on: April 22, 2013, 06:10:39 PM »
I was looking for something else and stumbled on a pretty good (possibly dated) summary of hop breeding and the parentage of some common hops. I haven't even managed to crack open my copy of Hops yet, so maybe this is all old news.

Edit: Oops. Fixed the link.

Yeast and Fermentation / Interesting Split-Batch Belgian
« on: April 07, 2013, 11:32:27 AM »
Still doing some test batches for this Belgian Blond. I thought it was remarkable how different the two were in appearance, especially since 3522 (left) is supposed to be highly flocculent. The right beer is Unibroue (3864) cultured up from a bottle several years ago.

Kegging and Bottling / Took a Yeasty Shower
« on: March 08, 2013, 03:55:38 PM »
I was bottling off some NHC entries last night, using my "counter-pressure filler", aka racking cane shoved through a stopper. When I got to the fifth and final bottle, I could tell the keg was about to blow. No problem, I thought, this one may be a little yeasty but it'll settle out. I got it filled (barely) and bled off the head pressure as usual, then pulled the filler out. Normally at this point there's some foam but I have time to get it capped without losing much, if any beer.

Apparently that isn't the case with all those little yeast flocs providing nucleation sites. As soon as there was a path out, the beer *geysered* like nothing I've ever seen before. I let the bottle settle down while I was cleaning, and literally only ~3 fl oz of beer was left. The rest ended up on the table, floor, walls, dog... I was soaked from the waist up. I thought I got it all cleaned up but this morning I found some on the vaulted ceiling, about 22 feet up. I guess I'll be re-brewing this one.

No particular reason for sharing other than that it's a potentially funny story and maybe a PSA: don't counter-pressure bottle yeasty beer.

Classifieds / Selling 2.5 lb CO2 Cylinder - $35
« on: March 08, 2013, 03:01:12 PM »
Like new 2.5 lb aluminum CO2 tank. I bought this to be my backup but I've since put together a paintball tank system that I can use for that. It's been filled and emptied exactly twice. Standard right-hand CO2 threads, will work with any normal regulator. Asking $35 plus shipping, which should be about $13 in the Lower 48. If you want an exact shipping quote just PM me with your ZIP.

The Pub / Can someone in Denver do me a solid re: NHC entries?
« on: March 05, 2013, 05:23:09 PM »
I'm going to be in Denver on the 15th/16th and I thought it would be a perfect opportunity to avoid shipping my NHC entries, but it turns out that drop-offs are being accepted the 18th-27th. Would anyone who's planning on dropping off their own entries be willing to baby-sit mine for a few days beforehand?

If anyone just wants to meet up for a beer without the solid-doing, that's fun too.

Equipment and Software / Nut for Water Heater Element
« on: February 17, 2013, 11:55:25 AM »
Anyone know where to source one of these? The element threads are 1" NPS, so I'd think it would be fairly easy to find, but no luck at my local hardware store. I'm going to go check the big-box store but I didn't find anything on their website so I'm not optimistic.

Google turned up this:
I don't know that I can justify $12.50 for a single nut. Any online sources that won't gouge me on price and shipping?

Events / Banquet Registration: Am I doing it right?
« on: February 05, 2013, 02:18:44 PM »
So, I wasn't able to register for the conference because the site was down and once I was able to get through the $205 tier had sold out. I'm waitlisted for the conference, but what about the banquet? As far as I can tell, there's no way to buy a banquet ticket without a conference registration. I could register for a lower-tier conference package to make sure I can get into the banquet, but then I'm just forcing someone else onto a waitlist unnecessarily.

Equipment and Software / Warming Fermenters a Few Degrees
« on: January 23, 2013, 12:52:01 PM »
I foolishly set up for a lager batch this weekend without thinking about the fact that I already have a couple ales in the fermentation chamber. My garage is holding about 2°C, so I don't need to warm it too much above ambient, and I only need to worry about it for maybe 4-7 days before it can go in the chamber with the ales.

Once fermentation kicks in it should help with keeping the temps up, but I'm wondering if anyone has a proven solution for warming a fermenter without temperature control. Warm water bath? Chemical hot packs? Move it in and out of the fermentation chamber a hundred times a day?

Yeast and Fermentation / Lacto: Pure Culture or Malt Starter?
« on: January 21, 2013, 01:17:45 PM »
I'm going to start brewing some sours this spring/summer (on purpose, for a change). Just wondering what people's experiences have been with growing up a culture from a small amount of malt, as opposed to ordering from one of the yeast labs. What are the odds of getting a Lactobacillus-dominated culture on the first try? Any issues with flavor stability over time? If I do get something I like I want to be able to store it in the fridge and reuse it at least a few times.

The Pub / Pint Glass Pricing Poll
« on: January 17, 2013, 03:15:19 PM »
Hopefully no one minds being used for market research. I'm getting ready to order some more merch for the brewery, and trying to find the sweet spot between what people want to pay and what I can afford.

If it impacts your decisions, this is a 20 fl oz tulip-style glass with etched logo and imperial pint (568 mL) fill line.

Beer Recipes / Thoughts on a Rye Amber?
« on: January 10, 2013, 03:25:00 PM »
I've never brewed with rye before and I'd like to start getting a feel for it. I think what I'm going to start with is a variation on my typical American Amber, but with rye instead of Munich malt and CTZ instead of Centennial, my thinking there being that a more pungent hop might complement the rye mouthfeel. I'm open to suggestions from the more rye-sperienced though.

75% US Pale
14% Weyermann Malted Rye
7% UK Medium Xtal
3.5% UK Extra Dark Xtal
25 g CTZ at 60 min (~30 IBU)
20 g each CTZ and Willamette at 15 min
20 g each CTZ and Willamette at whirlpool
20 g each CTZ and Willamette dry hop
Wyeast 1272
OG 1.061, FG 1.014 (or at least it would be for the base recipe)
45ish IBU, 14ish SRM

Classifieds / 10 gal Cornies on eBay
« on: December 02, 2012, 08:37:13 AM »

Going Pro / What have I done?
« on: November 15, 2012, 01:20:24 PM »
As it turns out, today is the last day of "work" for both me and my business partner. One planned, one not so much. We're now full-time owners of a brewery that only exists on paper.

This is probably the most terrifying thing I've ever done.

Yeast and Fermentation / Weirdness with Repitched 1214
« on: October 26, 2012, 11:05:41 AM »
Looking for some input from anyone with experience with this strain (Chimay's, allegedly).

Twice now I've brewed a low-gravity Blond and harvested the yeast for a higher-gravity beer. The first was a Tripel at 18.3P that stalled at SG >1.040 (as high as my hydrometer reads). I didn't have time to deal with it and dumped it. Last weekend I brewed a Dubbel (18.0P) that appeared to stop fermenting within the first day. This morning, five days in, same thing: SG >1.040. I've been agitating the fermenter a couple times a day but it doesn't seem to be doing anything.

I'll probably get a 1272 starter going and pitch it to finish off the Dubbel, but what I'm really wondering is if this is normal behavior for 1214. The only thing I can think of is that both beers had a fair amount of simple sugars (22% of extract in the Tripel, 11% in the Dubbel) and that the yeast is flocculating out before it gets to the maltose. The two batches of Blond (10% sugar) attenuated normally though. The Dubbel may have been slightly under-pitched, but the Tripel was racked onto an entire yeast cake.

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