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Messages - a10t2

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1
My guess would be that you won't extract much with just water. If you try it, check the gravity afterward and report back.

My pumpkin ale is the only mash I protein rest, and while it runs off more slowly than others, I've never needed rice hulls. That is highly dependent on lauter design, though. I hear it's nigh impossible with a toilet braid.

2
Yeast and Fermentation / Re: Stater without a stir plate
« on: August 24, 2015, 07:53:54 AM »
I haven't used that strain, but shaking as often as you can should work fine. Remember to bump up the volume relative to a stirred starter.

3
The Pub / Re: Fire season
« on: August 23, 2015, 02:11:31 PM »
Today's pretty good, but we had a couple days last week when I couldn't see the mountains from my house in town. That's about 7 mi.

4
The Pub / Re: Fire season
« on: August 22, 2015, 10:01:34 AM »
We're getting hit pretty hard by the fires in CA, but nothing like that. Burning Man could be smoky again.

Fortunately, CO is drought-free for the first time in six years.

5
General Homebrew Discussion / Re: Lagering/Filtration
« on: August 21, 2015, 10:28:42 AM »
Denny, you crash in buckets, yes? Does it suck all your sanitizer back from the airlock? That's only thing I don't like about cold crashing.

If you fill the airlock to the line that doesn't happen. A few milliliters of sanitizer isn't going to do anything, though.

6
General Homebrew Discussion / Re: Calc help
« on: August 20, 2015, 10:59:48 AM »
It's the only way I can think of unit conversions at this point. ::)

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General Homebrew Discussion / Re: Calc help
« on: August 20, 2015, 10:37:42 AM »
so since this is volume (1/8 cup or 30ml) whats my formula?

(0.87 lb)*(454 g/lb)*(30 mL / 25 g) =  470 mL = 16 US fl oz

8
General Homebrew Discussion / Re: Calc help
« on: August 20, 2015, 10:29:34 AM »
Ah yes, the ol' US food labeling fluid ounce. Make sure not to mix it up with the customary fluid ounce, or the avoirdupois fluid ounce, or the imperial fluid ounce. You can't even make this stuff up.

9
Commercial Beer Reviews / Re: Things you wish breweries would figure out
« on: August 20, 2015, 10:25:07 AM »
Don't restrict growler sales to your dull everyday line up and not your seasonals.

Never tell a customer "no". Just charge $20 and let them decide how badly they want it.

10
Equipment and Software / Re: Glycol Chiller Window AC Inkbird
« on: August 20, 2015, 08:31:28 AM »
The relays on an STC-1000 are rated for 10 A. I don't know about the ITC-1000, but hopefully it's labeled. That said, I now treat them as logic-level devices only after burning one out sourcing ~4 A.


11
General Homebrew Discussion / Re: Calc help
« on: August 20, 2015, 07:56:11 AM »
Our units suck, yea verily.

12
General Homebrew Discussion / Re: Calc help
« on: August 19, 2015, 10:13:33 PM »
Sucrose contributes 46.2 point-gal/lb, so you need 5*8/46.2 = 0.87 lb of it, so 0.98 lb of the syrup.

13
General Homebrew Discussion / Re: calcium chloride and IPA's
« on: August 19, 2015, 07:41:36 PM »
What effect does the ratio of the two have?

In and of itself, none. 200 ppm sulfate and 20 ppm chloride won't taste the same as 20 ppm and 2 ppm.

14
General Homebrew Discussion / Re: calcium chloride and IPA's
« on: August 19, 2015, 05:53:54 PM »
Forgive me if I'm wrong but I believe the chloride/sulfate ratio is of more importance than the chloride and sulfate amounts individually.

You're wrong. ;) The ratio doesn't matter at all, it's the amount of chloride or sulfate.

15
General Homebrew Discussion / Re: Lagering/Filtration
« on: August 19, 2015, 04:40:30 PM »
Nice, Denny - So what's your process for crystal clear in 3 weeks? Gelatin?

Your process looks pretty good to me, other than maybe under-pitching a little. You can trim quite a bit of time by starting to warm the beer while it's still attenuating, or immediately after. I'm usually crashing around day 10. A little BioFine takes care of the chill haze but isn't always necessary.

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