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Topics - a10t2

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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!

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... :-\

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.

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?

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.

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.

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


Sean Terrill
Head Brewer
Silverton Brewing Co.

The Pub / Got the Nod
« on: June 24, 2011, 10:29:20 PM »
They've had me in the bullpen for a while, but today the owner smacked me on the ass and sent me trotting out to the mound. I am Sean Terrill, Head Brewer.

... I already changed one of the recipes. ::)

Events / Rockin' Brews 2011 - Silverton CO - June 11
« on: June 01, 2011, 08:00:47 AM »
The Silverton Brewery officially reopens TOMORROW (June 2), but with our annual festival already scheduled for the 11th we're going to use that as our coming out party. Food and drink specials, brewery tours, the whole nine yards.

Beer! Food! Music! Beer!

The price of general admission is $30 and includes a commemorative tasting glass and unlimited beer samples. The event starts at 1pm and concludes at 6pm, with three regional bands and ten microbreweries from the western slope. Advance tickets are available online for $25.

If anyone's interested and needs help with lodging (please don't drive Red Mountain AFTER the festival), train tickets, etc. let me know.

Ingredients / Honey malt - should I bother?
« on: May 20, 2011, 09:30:42 AM »
I'm getting ready to brew a simple honey wheat for the summer. When I've done it in the past I've used a decent proportion of 20L crystal malt (about 12%) to leave some residual sugar flavor that I think helps to accent the honey. But now I'm wondering if replacing that with honey malt would do even more to increase the perception of honey. What's holding me back is that I've heard the honey malt can be unpleasant in large quantities.

So, what say you?

The Pub / Randall Munroe gets it
« on: April 22, 2011, 09:01:28 AM »
Another convert to the cult of the Weaze.

Equipment and Software / Refractometer FG Update
« on: April 07, 2011, 05:16:20 PM »
Since I had some unplanned free time today, I finally got around to posting an updated refractometer FG spreadsheet:

There are some minor tweaks, but the big news is that I was able to collect data from six other brewers, and the precision of the new FG correlation seems to be about on par with the typical $8 homebrewer's hydrometer.

The Pub / Smoke on the Brewery
« on: April 06, 2011, 09:22:15 PM »
So the building next to us burned down today:

I was walking to the brewery at about 7:45 AM and saw the smoke; by the time I got there the first fire engine was already parked in the street. Eventually we had five trucks spraying water - both Silverton units (all volunteers, by the way) plus two from Durango and one from Ouray. Even then it took them eight hours to get it extinguished. Apparently they were able to save our building from any major fire damage, but they cut the power to the entire block, so the sump pumps wouldn't have been running the entire time they were pumping water onto the roof, and I'm all but certain the basement brewery flooded as a result. No one, tenants or firemen, was hurt, so at least there's that. I'd assume we'll have smoke damage as well.

I think it's mostly a formality, but there will be an arson investigation, so I can't enter the building until the Sheriff's office executes a search warrant, and they tell me that will be tomorrow afternoon. So at this point there's absolutely nothing I can do, and I don't even know how bad the damage is. We had several thousand dollars worth of grain inventory in the building, so at best we'll have lost that. At worst we'll have structural damage and then who knows what.

Sorry for the rambling post. I've had several beers throughout the day today. I'll probably have several more. For at least the next 16 hours, that's about all I can do. I'm not looking for sympathy or anything, I'm just sitting at home unable to think about anything else - and the bar burnt down, so I don't have anywhere else to go.

Questions about the forum? / View poll results?
« on: December 07, 2010, 05:47:53 PM »
Hopefully this is just a checkbox an admin can set...

Anyone know if SMF allows you to view the results of a poll without voting? It's a handy little link to have on topics with polls. Just a thought.

Beer Recipes / Doppelbock Grist
« on: November 24, 2010, 06:06:55 PM »
Any thoughts on this? I've only done one doppelbock before, but it was a mini-mash and I didn't note the extract I used, so I'm not necessarily trying to recreate it exactly. Plus I'd like to stick with things I get free from the brewery, at least for the base malts. Anyway, what I'm thinking is:

22% Cargill Special Pale
65% Cargill Munich
5% Dingemans Biscuit
5% Pauls Medium Crystal (~55 SRM)
3% Dingemans Chocolate (~450 SRM)

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