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Messages - a10t2

Pages: 1 ... 157 158 [159] 160 161 ... 290
2371
Events / Re: AHA Conference is SOLD OUT!
« on: February 03, 2012, 12:20:51 PM »
I guess given that there's a waitlist, there must be some procedure for refunding or transferring a reservation. Does anyone know for sure?

2372
The Pub / Re: What's the Weather Like Where You Are?
« on: February 03, 2012, 12:13:23 PM »
Another bluebird powder day here, with 8-20" on the ground.

I mean, it's awful... No one move here. ;)

2373
Going Pro / Re: Filtering levels and methods
« on: February 03, 2012, 12:11:40 PM »
So essentially I could choose between kegging my beers and serving from there or transferring to a bright tank and carbonating and serving from those>

Only if your fermenters can be pressurized to carbonation levels (15 psi). And, realistically, only if your fermenters have carb stones. Otherwise it'll take too long to be practical.

2374
The Pub / Re: Brewery update
« on: February 02, 2012, 06:55:30 PM »
Those are some jealousy-inducing shots for sure. Hopefully I'll make it down to try your stuff before too long.

And you'll let us know when you need an assistant, right? ;)

2375
Events / Re: AHA Conference Registration Opens Feb 1
« on: February 02, 2012, 04:39:24 PM »
Anyone know what the refund/cancellation policy is? I can't find it on the site.

Edit: Sorry, I meant for the conference.

2376
Yeast and Fermentation / Re: Bohemian Lager Yeast at Ale Temps?
« on: February 02, 2012, 04:32:01 PM »
When they tasted them, they said that the 2124 retained its lager characteristics and had less esters than the US-05 even at that elevated temp.

Didn't they make a starter for the 2124, and pitch the US-05 without rehydrating? That's my recollection.

2377
All Grain Brewing / Re: poor all grain efficiency, don't know why
« on: February 01, 2012, 08:05:29 PM »
I don't know. If you can fly sparge efficiently enough to get most of extract of 10 lb you just might be able to get most of 15 too.

Most, sure. But even if the difference is too small for your instruments to resolve, there is a difference.

2378
The Pub / Re: Kristen Bell Loves Sloths
« on: February 01, 2012, 06:30:13 PM »
She's "known for" four movies that I haven't seen and haven't heard of.

Forgetting Sarah Marshall really should be on your list. Unless you don't like to laugh.

2379
Events / Re: AHA Conference Registration Opens Feb 1
« on: February 01, 2012, 06:26:50 PM »
Don't forget that the weekend BEFORE the conference is the Washington Brewers Festival

So what you're saying is that some folks won't make it to the conference and I can expect empty rooms?

I'm just hoping that it doesn't sell out before the 7th. No way I can pay for this and Burning Man tickets in the same month.

2380
All Grain Brewing / Re: poor all grain efficiency, don't know why
« on: February 01, 2012, 06:14:58 PM »
I don't think so. . I can get equal efficiency from 10 pounds or 15#'s of grain while collecting 8 gallons of total runnings.

To put it bluntly, no you can't. If all else remains constant, efficiency will be the same for any given total liquor-to-grist ratio. To get the same efficiency with 15 lb of grain that you'd get with 10 lb and an 8 gal pre-boil volume, you'd have to increase the pre-boil volume to 12 gal.

2381
Extract/Partial Mash Brewing / Re: How long till serious bubbling occurs?
« on: January 31, 2012, 06:06:37 PM »
Not sure why/if/how-to rehydrate dry yeast.

Every manufacturer has slightly different directions, but they're all basically the same. For Nottingham: http://www.danstaryeast.com/sites/default/files/nottingham_datasheet.pdf

2382
Extract/Partial Mash Brewing / Re: How long till serious bubbling occurs?
« on: January 31, 2012, 05:16:20 PM »
Have you taken a gravity reading? It's probably finished, or nearly so.

You shouldn't make a starter for dry yeast, but you should rehydrate. Dumping the yeast in dry kills off about half the cells.

2383
Kegging and Bottling / Re: Moving Back to Bottling (sometimes)
« on: January 31, 2012, 02:07:09 PM »
But in general the temp the bottles are priming are what determines the amount of sugar needed, though you'll require slightly more sugar as ambient temp goes up.

For the most part, it isn't going to make a substantial difference, but that could get you in trouble. If you had a lager that never got above 50°F but was being conditioned at 75°F, for example, you'd end up with ~0.4 vol CO2 more than you wanted.

2384
The Pub / Re: #58 - Not too shabby!
« on: January 29, 2012, 10:16:26 PM »
Quote from: tschmidlin link=topic=10694.msg133696#msg133696
Craft beer alone holds 25.5% of the beer market in the Seattle area, according to Beer Marketer's Insights, which is more than MillerCoors' 25.3% share and A-B's 23.8%.

First of all, that's awesome. But what does it leave? The non-AB InBev brands?

2385
Extract/Partial Mash Brewing / Re: Late malt additions and low gravity
« on: January 29, 2012, 07:44:58 PM »
In that case. Stratification won't be an issue.

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