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Messages - a10t2

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The Pub / Re: Bacon increases cancer risk
« on: January 13, 2012, 08:54:39 PM »
The sun causes cancer, too, and probably in higher percentages than bacon...

What I still have trouble believing is that according to the DOE tables, I get less background radiation here at 9300' than I did when I lived on a limestone slab at sea level.

Ingredients / Re: Post your water report
« on: January 13, 2012, 06:00:05 PM »
any advice on the profile would be greatly appreciated: 

You have some calcium, which is good, and the alkalinity is moderate, but the sulphate and chloride levels are out of control. There are some beers in which you might want one or the other to be that high, but not both. So you'll probably want to dilute - possibly heavily - for all beers.

Does the water even taste good? That TDS level is out of control.

The Pub / Re: Bacon increases cancer risk
« on: January 13, 2012, 05:23:16 PM »
Also note, didn't it say these people ate bacon every day and only had a 29% increase?  Most of us don't eat bacon that much.

I eat bacon almost every day, and I don't expect I'll stop based on this. What the hell, I'm already banking on artificial liver technology. ;)

The Pub / Re: Riparian Rights
« on: January 13, 2012, 04:46:17 PM »
Denny, you won your land? like in a lotto? cool!  ;D

Card game. ;)

Which reminds me of the coolest story of how a town was named that I think I've ever heard.,_Arizona

The Pub / Re: Bacon increases cancer risk
« on: January 13, 2012, 01:55:46 PM »
Pull up the movie 'Fathead' on netflix and take a look...

Is it in Swedish? ;D

Commercial Beer Reviews / Re: Cold Brewed?
« on: January 13, 2012, 10:09:58 AM »
Is that better than "frost brewing"? Frost brewing sounds colder, and beer's better cold.

Beer Recipes / Re: How to Doctor a Belgian Blonde
« on: January 13, 2012, 09:54:06 AM »
I do like the idea of using some candi syrup. Do you guys think half a pound in a 5 gal batch would be noticeable? I don't want to bump up the gravity too much.

I also just remembered that I have some Citra, and I'm thinking that would make a terrific dry hop for something like this.

Decisions, decisions...

The Pub / Re: Coming to a cable channel near you
« on: January 13, 2012, 12:20:46 AM »
Fantastic! Let's hope they can get to market.

Beer Recipes / How to Doctor a Belgian Blonde
« on: January 13, 2012, 12:04:43 AM »
I'm getting ready to do a split batch of a Belgian-style Blonde Ale for the new BBR-BYO experiment, and while I love the style, I'm not sure I want to have 10 gal of the base beer on tap. So what would you do with the second batch? I have a source of local wildflower honey, but I'm not opposed to a fruit beer - notwithstanding that nothing's in season. I'm also debating spicing it in one way or more.

What would you do?

FWIW, the base beer will probably be 78% pale malt, 17% Munich 1, 5% CaraVienna. Magnum at 60 min for ~20 IBU, and Wyeast 3787. Any additions will have to be made post-fermentation, to either the fermenter or the keg.

Yeast and Fermentation / Re: Ambient vs. Fermentation Temps
« on: January 12, 2012, 11:47:09 PM »
Set it a couple of degrees cooler then your desired fermentation temp

+1. Also, get a $3 LCD thermometer for each of your fermenters so that you can monitor the actual beer temperatures.

Yeast and Fermentation / Re: Yeast Wars?
« on: January 12, 2012, 11:44:22 PM »
If one yeast gives so and so characteristics, and the other gives such and such, do you end up with such and so, or does one yeast outdo the other, or do problems ensue?

AFAIK, in beer, either (1) or (2) but not (3). There are "killer-positive" yeasts that will actively kill others, but I don't believe any beer strains are among them.

It's hard to know what will happen without trying it. Different strains reproduce at different rates, and it's likely that one will out-compete the other, but you may still get some combination of their characteristics.

All Grain Brewing / Re: Good Old American two step
« on: January 12, 2012, 11:37:51 PM »
Do you have a page number? My copy doesn't have a chapter or subsection with the title "Other Fermentables". The passage I quoted does have an accompanying chart.

Edit: I found it, in Chapter 11, "Beyond Barley". The two are identical.

All Grain Brewing / Re: Good Old American two step
« on: January 12, 2012, 11:09:15 PM »
Any chance you'd be willing to post Mosher's cereal mash schedule?

I'm thinking this is what you want.

Quote from: Mosher p. 205-206
In this method, a small amount (5 to 10 percent of the total batch) of six-row malt is added to the wheat and oats. This is stewed at 122°F (50°C) for fifteen minutes, then raised to 150°F (65.5°C) and held for another fifteen minutes. This goo is then heated further and boiled for fifteen minutes. At this point, you should have your malt mash at the protein-rest stage (122°F/50°C)) [sic], and the boiled grains, when added to it, will bring the whole mash up to 155°F (68.5°C). This fairly high mash temperature is used to produce a wort with large amounts of unfermentables, which helps contribute to its texture. After forty-five minutes of mashing, the mash is raised to 170°F (76.5°C) to stop enzyme activity and help liquefy the whole thing. Traditionally, the wheat chaff removed at threshing was added back to help provide a filter bed. Rice hulls, about 1 pound per 5 gallons (0.45 kilograms per 19 liters), will do the same thing. Be sure not to let the bed drop below 160°F (71°C) during sparging or runoff will become very difficult.
If all of this seems a bit overwhelming to you, there's a workaround. With a high proportion of malted wheat (70 percent is about right), you can achieve a similar thick, lubricious body. Use instant oats rather than the old-fashioned kind, as they require no precooking.

If you're worried, you can normalize it a bit by building a cheap fermentation chamber, basically a box .  It won't be as subject to fluctuations over a short time scale.  No need for any temp control.

Or put the fermenter in a tub of water. That will even out the temperature swings, but also knock a few degrees off. So it might be too cool, depending on the ambient temperatures.

Just out of curiosity, where do you live that you can ferment in the basement during the winter?

The Pub / Re: How to deal with an a$$hole coworker?
« on: January 12, 2012, 03:14:29 PM »
Being as big an asshole as the co worker doesn't seem like a very good solution to me....

To be fair, most of these suggestions would make him a *bigger* asshole. ;D

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