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Topics - a10t2

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Yeast and Fermentation / Lacto: Pure Culture or Malt Starter?
« on: January 21, 2013, 08:17:45 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, 10:15:19 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, 10:25:00 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, 03:37:13 PM »

Going Pro / What have I done?
« on: November 15, 2012, 08:20:24 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, 06:05:41 PM »
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.

The Pub / Stratos (highest parachute jump attempt)
« on: October 14, 2012, 05:31:33 PM »
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.

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.

Kegging and Bottling / Cold Plate Resistance?
« on: August 05, 2012, 07:26:58 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?

Ingredients / Looking for Clarity Ferm
« on: April 03, 2012, 06:57:27 PM »
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.

Equipment and Software / Anyone using iBrewmaster?
« on: March 16, 2012, 03:34:40 PM »
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.


Events / Who needs a roommate?
« on: March 07, 2012, 07:12:31 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.

Beer Recipes / How to Doctor a Belgian Blonde
« on: January 13, 2012, 07:04:43 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.

Equipment and Software / Refractometer FG Calculator (now with PHP!)
« on: January 07, 2012, 05:07:01 PM »
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!

The Pub / Blargh
« on: December 24, 2011, 03:34:50 AM »
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... :-\

Yeast and Fermentation / How low can Brett go?
« on: November 16, 2011, 01:38:39 AM »
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.

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