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Messages - a10t2

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2401
Kegging and Bottling / Re: Moving Back to Bottling (sometimes)
« on: January 31, 2012, 09:07:09 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.

2402
The Pub / Re: #58 - Not too shabby!
« on: January 30, 2012, 05:16:26 AM »
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?

2403
Extract/Partial Mash Brewing / Re: Late malt additions and low gravity
« on: January 30, 2012, 02:44:58 AM »
In that case. Stratification won't be an issue.

2404
Could be under-pitching too. www.mrmalty.com/starter_faq.php

2405
General Homebrew Discussion / Re: 1st Kit, fermenting kind of cold
« on: January 29, 2012, 11:30:56 PM »
What is bottle exploding range?

>4 vol.

The amount of carbonation shouldn't be affected by how long the beer's been in the fermenter. Unless it hasn't reached FG - but at two weeks and 1.014 SG you can be sure that isn't the case.

2406
Extract/Partial Mash Brewing / Re: Late malt additions and low gravity
« on: January 29, 2012, 11:26:32 PM »
there's not much I can do with the stratification.

You can take the gravity reading before adding the top-off water, then account for the dilution.

2407
Going Pro / Re: Brewery internship?
« on: January 29, 2012, 09:30:44 PM »
Related to this, I assume that breweries do occasionally have open positions they hire for. What's the best way to go about finding those, to understand what a brewery looks for when hiring?

(Most of my brewery visits are done on weekends and they rarely seem busy with actual brewing activities.)

Most open positions will get listed on the probrewer.com forum. The BA forum also has some, but I think you have to be a member to get an account.

If you don't see brewers working weekends, it's probably because you weren't there at 6am.  ;)

2408
Going Pro / Re: Brewery internship?
« on: January 28, 2012, 05:20:52 PM »
I'll throw in my two cents, and I apologize if it comes off a little harsh.

I've had several people volunteer/get hired to work short stints in the brewery, and I feel like it always ended up costing me more time than I gained. I'm a little OCD, though, so the first few times someone was doing something in my brewery I had to watch them to make sure they were doing it "right". Brewers are busy - in a small brewery, sometimes insanely busy - and on-the-job training is just time that the brewer can't be doing something else.

That isn't to say that you shouldn't try, though. Make sure the brewers know that you're willing to do the simple tasks like scrubbing floors or the outsides of kegs, or mucking the mash tun - things that can't really be screwed up. Learn by watching and asking questions until you get into your comfort zone.

And yes, please start by approaching the brewers directly. There's nothing worse than showing up to work a 14-hour shift and finding out you have to babysit a new hire that day; ask me how I know.

Good luck. It's a filthy, exhausting, incredibly fun job.

2409
The Pub / Re: slightly disturbing statistics
« on: January 28, 2012, 05:08:58 PM »
I'm feeling much better about my forum addiction habit now.

2410
The Pub / Re: slightly disturbing statistics
« on: January 28, 2012, 12:55:33 AM »
25 days, 6 hours and 22 minutes. But I stay logged in, so I'm not sure how that's determined.

OTOH, I post most in The Pub. That's pretty unambiguous. :-[

2411
Yeast and Fermentation / Re: DR for 2035
« on: January 26, 2012, 09:04:38 PM »
Stopped there when I thru hiked the Colorado trail.

You should have come by the brewery!

I've only hiked the 20 mi or so closest to Silverton, but there's some great hiking there. Doing the entire Trail is definitely on my bucket list.

2412
Going Pro / Re: Cart before the horse? Maybe - meh...
« on: January 26, 2012, 08:48:18 PM »
Looks like a nice kettle for a 7 bbl system. As wide as it is, you'll have a lot of boiloff, so you may be able to get away with not using a condensate trap. It might be tricky to rig up an effective kettle stack though. I don't think I've personally seen one with a flat top like that.

Obviously it will depend on your specific economics, but the increased efficiency of steam will probably more than offset the cost of a boiler, even amortized over a relatively short timeframe.

2413
Kegging and Bottling / Re: serving pressure
« on: January 26, 2012, 08:42:28 PM »
The problem is that pressure drop due to the tubing isn't all there is in the system, and making that assumption gives results that are seriously wrong, like vendors saying the pressure drop is 2 psi/ft.

3/16" ID beverage line will drop ~0.7 psi/ft; 1/4" ~0.15 psi/ft. To that you have to add the pressure drops caused by the fittings in the system. For a typical keg/faucet arrangement that seems to be around 6 psi. So that's where the equation I posted earlier comes from. http://seanterrill.com/2011/11/11/a-more-accurate-approach-to-draft-system-balancing/

So yes, for 3/16" tubing you'd need ~12 ft. With 1/4" tubing you'd need ~60 ft. Obviously, the 1/4" stuff is only practical in a bar setting.

2 ft of vertical rise will drop another 0.9 psi, so that's a relatively minor concern. If you're running lines up a floor or something then it needs to be considered, though.

2414
Kegging and Bottling / Re: balancing ?
« on: January 26, 2012, 08:32:22 PM »
10 feet of 1/4 ID did the trick.

I'm thinking it's actually 3/16" ID. 10 ft of 1/4" ID would be way short.

2415
Kegging and Bottling / Re: Carbonation Experiment......
« on: January 26, 2012, 08:15:46 PM »
I've done that. After a couple hours in the car the keg should be fully carbed. Then the only problem is cloudy(er) beer if you don't have a few hours for it to settle.

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