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Messages - a10t2

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1
All Grain Brewing / Re: Low FG
« on: May 20, 2015, 10:22:17 PM »
Also bear in mind there's data out there showing that 67°C (152.6°F) is the optimum for attenuation in a single-infusion mash. Personally, I'll mash average-gravity beers at 70°C and small beers at 72°C when I'm trying to rein in the attenuation.

2
Events / Re: NHC Carpool/Cab Share?
« on: May 20, 2015, 02:13:18 PM »
most my experiences have been great with uber.  I've always had nicer cars using uber than a taxi.  It's been cheaper than a taxi as well...

I've used it a handful of times in Denver, where the roads are bottomless pits from which my undercarriage would not escape. All good experiences.

3
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 19, 2015, 05:20:01 PM »
Have you looked at the Trappist Single category in the 2015 Guidelines? Category 26A.

Nice! I haven't had a chance to look at the new guidelines yet.

4
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 19, 2015, 04:24:14 PM »
Deserving of mid-30s in competition, with small dings in part to the yeast that some folks might not care for (I don't mind it at all) and very low / non-existent coriander (which I'm also fine with).  Sean, if you like it like this, don't change it, it's great!  Otherwise maybe just double your coriander, and you're good to go, honestly.

Story time! This was supposed to be a batch of what I call a "Belgian blond" but I was low on wheat (usually 30%, this was 12%) and decided to try pitching a smack pack without a starter since it's only a 10.2°P beer. So it is essentially a cream ale fermented with a Belgian strain, and under-pitched at that. I do feel like the phenols ran away with this one. No coriander.

I probably shouldn't call it a wit but it doesn't really fit anywhere in the BJCP guidelines and that seemed closest. If I actually wanted to enter it I'd put it in Belgian Specialty and call it a "single" or something like that but as small a beer as it is I doubt it would do well.

5
General Homebrew Discussion / Re: Rubbing Alcohol
« on: May 17, 2015, 10:46:13 AM »
Isopropyl alcohol and a flame is what I use to sanitize all my brewing/lab equipment. Cheaper and more effective than chemical sanitizers. The flame is key, though.

6
Events / Re: NHC forum meetup
« on: May 13, 2015, 11:31:17 AM »
Yes! There will be homebrew. Its just that we are seeing another case of alcohol law dumb-assery.

My impression as an outsider is that by California standards, this legal dumb-assery is fairly benign.

I've not been to NHC yet. Are the commercial beers for sale? Or do the breweries just give it away?

There hasn't been beer for sale at any of the conferences I've been to.

7
Equipment and Software / Re: converted keggle voltage question
« on: May 09, 2015, 09:02:07 AM »
You certainly *could* do it. It's just a question of whether you're willing to schedule your brew day around it. Under ideal conditions, an 1800 W element would heat 15 gal to strike temperatures in about two hours, take an hour to get from lauter to a boil, and boil off ~0.7 gal/hr once at a boil.

I use a 120 V element for my hot liquor, and just set it to turn on a couple hours before I want to brew using an outlet timer. The timer controls a relay since I doubt the little plastic box could handle 15 A.

8
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 07, 2015, 05:49:26 PM »
Glad you liked it, but you got the last bottle of the batch.  It's definitely getting brewed again in the next couple of months, though, and I'll hook you up with a couple.  It's all Amarillo, so when it's fresh, it's practically orange juice to me.  Citrus bomb with just the right balance of light caramel sweetness with citrusy bitterness.  It's right around 6% ABV.  I just got my medal in the mail for it from a local comp back in March (the AHA medals are notoriously slow lol).  I'll message you the recipe if you're interested.  It was a complete experiment since I took a standard amber recipe and changed up some of the malts (e.g. went with Carastan instead of C40 and Special B instead of C120).

Sounds right up my alley… I'd like to see the recipe.

9
Between the cost of the conference, hotel room, meals, and time away from the family....

FWIW, I can't imagine having something like this within driving distance and not going.

If it helps, it sounds like Keith's out, so I have half a hotel room available. It's the half without the bathroom, but still.

10
Kegging and Bottling / Re: Carbonation for beginners
« on: May 07, 2015, 09:17:06 AM »
If by the "slow" method you mean setting the regulator to serving pressure, purging the keg (hopefully), and then walking away, bear in mind that it will take something like two weeks to get it fully carbonated. Are you waiting long enough? You can accelerate things quite a bit (I usually tap kegs on the third day) by keeping it at serving pressure, but shaking as much as possible for the first few hours, assuming the keg's cold.

Every LHBS reference or online draft system calculator will give a line length that's too short for good pours, IME. 5 feet of 3/16" ID x 7/16" OD beverage tubing would be about the minimum at 10 psi, and you need about an 1.5 ft of line for every 1 psi over that. So keep that in mind in case you get foaming issues with your short lines.

For those numbers (39°F, 2.5 vol) you'd need to set the regulator to 12 psig, and ideally have 8-10 ft lines.

11
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 06, 2015, 04:53:41 PM »
That's interesting. Obviously everybody knows about the altitude difference, but the effects on carbing can get overlooked. Probably no coincidence the heavy hitters there prefer not to be any higher up.

I think it's just a happy coincidence driven by demographics. The Denver metroplex packs 51% of Colorado's population into 6% of the land area.

12
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 06, 2015, 04:34:14 PM »
Cool, good to know. I assume Colorado breweries that bottle must take that into account, right?

Off the top of my head, I can't think of anyone who's packaging much above 5,000 ft and sending beer out of state. All the major production facilities (New Belgium, Oskar Blues, Breckenridge) are on the Front Range and that ~2 psi differential doesn't seem noticeable to me.

If you had separate in- and out-of-state distribution, though, it's certainly what I would do.

13
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 06, 2015, 04:11:05 PM »
I bottled several beers from the keg and none were gushers here, so I wonder about the altitude differences, like you mentioned ?

I wouldn't even give it a second thought. 5 psi is a big difference in pressure, and I'm sure that my beers that went the other way will seem under-carbed.

14
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 06, 2015, 03:04:22 PM »
Brewer : Jon H (HoosierBrew)
Beer : West Coast APA
Style : American Pale Ale (10A)

Bottle Inspection: Proper fill, very small layer of sediment.

Aroma: Prominent tropical and stone fruits with definite citrus notes and a subtle grass- or hay-like vegetal character. Very light nuttiness. 10/12

Appearance: Somewhere between golden and orange. Very large, persistent white foam cap with moderate lacing. Excellent clarity. 3/3

Flavor: First impression is of citrus, then pine that stops short of being "dank". A tropical fruit character is more restrained. Some nuttiness could be either malt or yeast-derived, but hops clearly dominate this beer. Finish is a bit minerally, and bitterness lingers. 14/20

Mouthfeel: Effervescent, dry but not thin or watery. No astringency. 4/5

Overall Impression: A dry, hop-forward, "new-hopped" pale ale. Definitely hits all the high notes for the style. Any tweaks would be largely personal preference at this point. 8/10

Total: 39/50


OK, I'm back with Jon's detailed recipe notes after tasting blind. He describes this as a "West Coast-style APA", and on that basis I probably should have scored it a few points higher. I would have guessed at the Cascade, but I don't think I've had an Azacca-hopped beer before. I'll definitely be ordering some to brew with, especially with our APA being based around Calypso and not having found a sub that's even close.

This bottle was a mild "gusher", but I don't think that's indicative of anything other than it coming up from sea level. Carbonation seems a touch high and that plus the high attenuation from 1056 (my fave!) contributes to an overall dry impression. I'd describe this as in the same ballpark as Dale's Pale Ale - bigger and drier than a "typical" APA, but still very drinkable. I'd prefer this beer as it has a lot more going on in the hop flavor and aroma.

Really well done, Jon. Next time I'm visiting my folks I'll return your full Grolsch bottles. ;)

15
Kegging and Bottling / Re: Equation for Bottle CO2 Volumes
« on: May 06, 2015, 11:52:35 AM »
I find it difficult to believe that this could actually be done. Or rather, that the amount of effort would ever justify it. You'd have to account for surface-to-volume ratio, glass thickness, radius of the corners, etc… And that would just be for a cylinder. No two bottles are the same shape.

I don't think there's any problem with counter-pressure filling a standard longneck to any practical pressure. They're rated to 3-4 atm and at cellar temperatures that will do >4 vol CO2. It's when you need to carbonate at room temperature that you might have issues. Even then, 45 psig is ~3.5 vol, though as you said you'd probably want to retain some safety margin.

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