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Messages - a10t2

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Kegging and Bottling / Re: Carbonation Time?
« on: September 24, 2016, 12:33:24 PM »
Using head pressure only, it will take weeks, especially in a corny where the surface-to-volume ratio is low. Lying the keg on its side and/or agitating it will help.

Yeast and Fermentation / Re: Am I ready to bottle?
« on: September 24, 2016, 11:37:14 AM »
After 12 days it's almost certainly done fermenting, but as Dave mentioned gravity readings are the only way to be sure. The beer will continue to very slowly off-gas CO2 for weeks after fermentation is complete.

Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: August 08, 2016, 05:59:06 PM »
What if I want more phenols, not esters?

Ferulic acid rest?

Events / Re: Great American Beer Festival Denver---Presale Tickets
« on: July 20, 2016, 03:15:56 PM »
You left off "wish I didn't have to".

Yeast and Fermentation / Re: Wy1318 and us-05
« on: June 23, 2016, 07:34:57 PM »
I don't have any issue getting 1318 to attenuate to 80% ADF; what's the target?

Don't put the dry yeast in the starter if you do use it, just rehydrate and pitch.

As far as the barrel, you'll have to taste and see. It could take two days, or two months.

Ingredients / Re: Kazbek hops
« on: June 22, 2016, 06:19:19 PM »
I can't help, but you should use some smoked malt and call it Rauch the Kazbek.

Yeast and Fermentation / Re: Final Gravity Estimation
« on: June 20, 2016, 08:09:30 PM »
More details please on the different phenotypes.  How do you know how many you might possibly have?

Different temperature/attenuation curves for the different strains.

The Pub / Re: What's the Weather Like Where You Are?
« on: June 20, 2016, 07:16:32 PM »
It is 109 degrees here in the valley.

Record highs here too… Right around 80°F the past few days. I'm scared to think what August might bring.

Especially with Indy tap water.

As far as the mallows, I'd consider a mini-mash instead of steeping grains to at least start breaking them down. A pound of pale malt should be able to convert ~2 lb of adjuncts. Otherwise I'd probably dice them and throw them in the fermenter at pitching.

what is the point of the acid malt?

Probably a light Guinness-y lactic twang?

As far as the marshmallows, I'd ask your coworker what he flavors them with and go from there, because the only other ingredient should be sugar.

Yeast and Fermentation / Re: Final Gravity Estimation
« on: June 14, 2016, 09:12:50 PM »
What's worse, I've been gathering data over the past couple years and there are at least two (maybe three, the correlation's weak) yeast phenotypes at play. Not only will two strains likely not attenuate the same wort to the same degree, they may not even exhibit the same *trend* in fermentability as a function of temperature.

General Homebrew Discussion / Re: Beer is best by when . . .?
« on: June 13, 2016, 09:33:14 AM »
I suspect the Brewer's Friend advice is there to ensure that new brewers don't have any problems.

My average-gravity ales ferment out in about 4-6 days, then get a 2-3 day warm rest and 2-3 day cold crash, so it's unusual for them not to be kegged/bottled by the two week mark.

Kegs are ready to go once the finings settle (I try to hold out a full 3 days). Stored warm, bottles typically carbonate in less than a week. If you fill one plastic bottle, you can at least roughly monitor the pressure building and watch the yeast flocculate.

Once a beer is at that point, time and temperature are the enemy. Ideally I'd try to *finish* drinking a batch before it hits 6 weeks in the package, but that doesn't always happen. As long as your sanitation and oxygen pickup are good, beer shouldn't go "bad", but fresher is usually better.

Extract/Partial Mash Brewing / Re: Brew Kettle Size
« on: June 10, 2016, 09:15:34 AM »
The problem I run into is that this particular pot is rather wide and I have a boil off rate over 1.7 gal/hr.  So on a 90 minute boil I have to start with over 8 gallons which puts the level of the wort at a little more than 2 inches below the top of pot.  This makes boilovers likely.

Why not just back off on the burner, or get a smaller one? 1.7 gal/hr means the burner is putting out around 30,000 BTU/hr.

If that isn't an option, why not shorten the boil? The only time I can envision wanting to reduce the wort by 30+% would be when making a truly huge beer.

Events / Re: 2017 NHC Date and Location.
« on: June 09, 2016, 02:14:59 PM »
That's driving distance to the folks, which makes it a no-brainer for me.

What's that? I'll go through Eau Claire?! 8)

Going Pro / Re: Starting wage for Cellar position?
« on: June 09, 2016, 12:57:08 PM »
Have you ever worked with someone and thought, "until meeting this person I never considered that annual pay decreases might make sense for some people"?

Since I'm not allowed to counter the political statements, can we just end on a high note and call that the thread?

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