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Messages - a10t2

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2371
General Homebrew Discussion / Re: I'm really doing it! (pics added)
« on: March 27, 2011, 08:34:50 PM »
Can you beat this for brewing scenery while brewing?

I can sure try. I do my home brewing on the front deck:

2372
General Homebrew Discussion / Re: Brewing a high alcohol beer for xmas
« on: March 27, 2011, 05:33:51 PM »
Fred Bonjour has a good summary: http://www.beerdujour.com/Howtobrewabigbeer.htm

2373
General Homebrew Discussion / Re: Brewing a high alcohol beer for xmas
« on: March 27, 2011, 03:11:00 PM »
Can you be more specific? There are plenty of established styles that are high in alcohol, and pretty much any recipe could be "imperialized".

2374
General Homebrew Discussion / Re: Favorite American IPA Hop combo
« on: March 27, 2011, 02:59:07 PM »
I like to use Centennial for bittering, then Centennial for the flavor and aroma additions, and dry-hop with Centennial. ;)

2375
Good stuff. Thanks for taking the time to do it.

What was the grist? I don't know that I've ever mashed quite that thin, but I'm used to seeing conversion at ~100% after 60 minutes. I'd wager the low temperature had an effect too though.

2376
All Grain Brewing / Re: Killing enzymes?
« on: March 27, 2011, 01:38:48 PM »
I redid the mashes several weeks ago, but just now got around to writing up the results: http://seanterrill.com/2011/03/27/reverse-mashing/

Out of necessity, the rests for these mashes were very short (15 min), so the results may not be directly applicable to a more typical mash schedule. The biggest take-away at this point could be just how fermentable a wort can be produced using a short mash. I'll be following up with some longer rest times once it's warmer in my kitchen.

2377
General Homebrew Discussion / Re: Homebrew allowance?
« on: March 27, 2011, 11:31:14 AM »
Wow!  Where do you buy your ingredients?  I just spent $40 on an admittedly big grain bill, yeast, hops, and cane sugar.  Some of the cane sugar can go into other brews...but still $10?!  Wow.

CMG isn't taking new home brewers as customers, but your LHBS should be willing to let you order sacks of grain. hopsdirect.com and freshops.com are good for bulk hop orders. Even Northern Brewer has two dozen varieties for $18/lb or less.

So $10 was probably low-balling it, but base malt by the sack should be less than $1/lb, hops around $1/oz, and you only have to use a pack or vial of yeast four times to get that under $2/batch, so it's definitely possible to brew something like an APA for less than $20, including propane.



2378
Questions about the forum? / Re: White Pages of Death Support Thread
« on: March 26, 2011, 10:33:14 AM »
Windows being a noted paragon of stability and consistent user experience?

2379
General Homebrew Discussion / Re: Homebrew allowance?
« on: March 26, 2011, 10:31:24 AM »
Once you've amortized the equipment home brewing can be incredibly cheap. It would be difficult to put together a 5 gal AG recipe that cost more than $40, and if you're buying ingredients in bulk and culturing yeast the average is probably closer to $10. So to spend $100/month you'd have to be doing some serious production.

Then again, I'm probably on the low end of the spectrum; most of my ingredients are in the category of "rounding errors" now. I'm brewing a 10 gal batch of blonde ale today that's going to cost me about $9 including propane... ;D

2380
Yeast and Fermentation / Re: Wyeast 2206 smack pack won't swell
« on: March 26, 2011, 10:20:10 AM »
With yeast that old, I wouldn't go straight to a 1 L volume either. Maybe 250 mL, 1 L, then 4 L. It'll probably be faster than waiting for the 1 L to start.

2381
Questions about the forum? / Re: White Pages of Death Support Thread
« on: March 26, 2011, 10:17:51 AM »
FWIW, I've been using Safari the entire time, and still haven't seen this happen.

2382
All Grain Brewing / Re: Wort Storage?
« on: March 26, 2011, 10:13:13 AM »
Freezing works. I usually collect a liter or two of second runnings from my mash just for starters and freeze them in jars until I'm ready to use them. Then I defrost and boil them in my erlenmeyer flask when I'm ready to make the starter.
I do essentially the same thing, but I boil the wort up front, pour it in a milk jug while it's still at pasteurization temperature, put some foil over the top, and throw it in the freezer. When I'm ready to make the next starter, I just thaw and use the wort.

2383
Yeast and Fermentation / Re: starter with old slurry
« on: March 22, 2011, 03:12:56 PM »
Sorry- I don't follow. How do I put in the amount of slurry in Mr. Malty calculator?

The viability field is really just the number of cells (in billions). So make your estimate at how many cells you have, put that in the viability field, and let the calculator pretend it's a smack pack.

2384
The Pub / Re: Lunar Perigee
« on: March 22, 2011, 11:09:59 AM »
That's what always bothered me about those movies. Doc Brown figured out how to get a power plant's worth of energy from a chunk of plutonium the size of a crayon, and instead of solving the world's energy problems, he just builds a time machine that he only lets one other person use? Selfish SOB.

2385
The Pub / Re: Lunar Perigee
« on: March 22, 2011, 10:12:28 AM »
You are right Tom I think that is for all of Japan....

OK, I hadn't had my coffee yet and you scared the crap out of me. :o

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