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Topics - a10t2

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31
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.

32
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.

33
The Pub / Stratos (highest parachute jump attempt)
« on: October 14, 2012, 10:31:33 AM »
Two hours after launch, currently at 112,000 ft... about to break the record for highest manned balloon flight. If all goes to plan he'll jump from 120,000 ft and break Kittinger's 1960 record.

http://www.youtube.com/watch?v=MrIxH6DToXQ

Update: They vented some He2 to stop the ascent at ~128,000 ft. Going through the jump checklists now (1155 MST). I just realized Joe Kittinger is the CapCom.

34
Kegging and Bottling / Cold Plate Resistance?
« on: August 05, 2012, 12:26:58 PM »
I'm getting ready to set up a jockey box and want to make sure I have enough beverage tubing on hand to balance the system. To maintain 2.4 vol at 30°C/86°F, I'll need to have the kegs at ~35 psi.

Google isn't being much help. NB's product page says that the plates will drop 21.6 psi, but also that they're 18' of 1/4" tubing, so the math doesn't work out - 18' of smooth 1/4" tubing should drop ~4 psi, and the bends and fittings can't tack on that much.

Frequent cold plate users, have you found a length of 3/16" beverage line that works for giving a balanced pour?

35
Ingredients / Looking for Clarity Ferm
« on: April 03, 2012, 11:57:27 AM »
I just ordered some supplies online, but they were out of White Labs Clarity Ferm. I have a friend who's sensitive to gluten but loves beer, so I wanted to try it out.

Anyone have an extra vial knocking around? I'd pay for the CF and shipping, of course.

36
Equipment and Software / Anyone using iBrewmaster?
« on: March 16, 2012, 08:34:40 AM »
Could someone with access to the iBrewmaster app shoot me a PM or email? I want to check a couple calculations without having to pay the $10. It should only take a minute or two.

Thanks,
Sean

37
Events / Who needs a roommate?
« on: March 07, 2012, 12:12:31 PM »
I got an NHC ticket, but missed out on the hotel booking. Is anyone planning on attending solo, and looking to share a room? I don't snore and I'll probably be bringing a jockey box with a keg or three.

38
Beer Recipes / How to Doctor a Belgian Blonde
« on: January 13, 2012, 12:04:43 AM »
I'm getting ready to do a split batch of a Belgian-style Blonde Ale for the new BBR-BYO experiment, and while I love the style, I'm not sure I want to have 10 gal of the base beer on tap. So what would you do with the second batch? I have a source of local wildflower honey, but I'm not opposed to a fruit beer - notwithstanding that nothing's in season. I'm also debating spicing it in one way or more.

What would you do?

FWIW, the base beer will probably be 78% pale malt, 17% Munich 1, 5% CaraVienna. Magnum at 60 min for ~20 IBU, and Wyeast 3787. Any additions will have to be made post-fermentation, to either the fermenter or the keg.

39
Equipment and Software / Refractometer FG Calculator (now with PHP!)
« on: January 07, 2012, 10:07:01 AM »
I've had quite a few requests, so I figured I'd post something to let people know it's finally done.

Refractometer Calculator

Any help with error checking and such would be appreciated. Cheers!

40
The Pub / Blargh
« on: December 23, 2011, 08:34:50 PM »
Freaking pipes froze while I was at work today. I have a couple gallons for drinking and cooking, but I really wanted a hot shower when I got home.

Time to go baby-sit the space heaters and hope they thaw out in time for me to get to bed at a reasonable hour... :-\

41
Yeast and Fermentation / How low can Brett go?
« on: November 15, 2011, 06:38:39 PM »
I'm thinking about getting a funky and/or sour beer ready for the spring, but I can't really justify keeping my fermentation chamber warm for a couple months while the Brett does its thing. Anyone know if it will ferment reliably at ~50°F? It's B. bruxellensis, if that makes a difference.

42
Ingredients / Pumpkin Pie Spice
« on: October 12, 2011, 09:18:20 AM »
I'm getting ready to do a pumpkin ale tomorrow, but I'm going to have to change up the spices from what I usually would do (ginger, clove, nutmeg, cinnamon). Apparently there's no grocery store around that has any whole spices. I did pick up a jar of organic, salt-free "pumpkin pie spice" (cinnamon, ginger, clove, nutmeg) from the hippy grocery store. So they're in the wrong order and it'll have too much cinnamon, but the bigger problem is that I'm not sure how to adjust quantities when using the ground spices. Do you use less because they're ground and extraction is better, or more because they aren't as fresh? I would have used a total of 22 g of the whole/crushed spices, but looking at other people's recipes using pumpkin pie spice, the quantities are all over the map - and they're all volumetric. Anyone have a good rule of thumb?

43
Beer Recipes / Really Dark Munich in an Oktoberfest
« on: August 01, 2011, 01:17:31 PM »
Brewing an O'fest tomorrow and I have some Gambrinus Dark Munich I'd like to incorporate. The only problem is it's really dark (32 SRM) and so I'm starting to second-guess myself. Right now the grist is:

51% Pilsner
25% Munich (8 SRM)
14% Munich (32 SRM)
7.5% CaraVienne
2.5% CaraMunich

Obviously I'm going for the high end of the style in terms of both malt character and color. But I've never brewed with a Munich malt this dark before and so I'm worried about over-shooting it. Anyone have experience with this malt? I'm thinking I may back it down to more like 7-10% and replace it with either Pilsner or light Munich.

44
The Pub / My New Toy
« on: July 17, 2011, 01:20:41 PM »
Don't you just leave experimenting?



Yes, that's a liter of dense slurry.

45
Classifieds / Asst. Brewer Opening in CO
« on: July 11, 2011, 08:39:23 AM »
I hope no one minds the blatant advertising, but I thought I'd cross-post this in case any home brewers are looking to go pro and willing to relocate. Anyone who's interested can either contact me directly or send an email to the address in the ProBrewer listing:

Silverton Brewery in beautiful Silverton, CO has an immediate opening for an Assistant Brewer. This is not a prestige position in a showpiece brewhouse – you will work long and irregular hours lifting heavy objects in hot, cold, and wet conditions, with minimal compensation beyond a cold beer at the end of a hard day. But for a qualified candidate the job offers the opportunity to be immersed in all aspects of operating a small brewpub, from recipe development and wort production through fermentation and yeast management to filtration, kegging, and canning. All while living in one of the most pristine outdoor recreation areas in the United States.

Candidates must have extensive knowledge of the brewing process, with professional brewing experience preferred. Creativity and commitment are required. If interested, please email a resume and references to management@silvertonbrewing.com.

Cheers!

Sean Terrill
Head Brewer
Silverton Brewing Co.

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