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Messages - a10t2

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2431
The Pub / Re: I need a sword...
« on: December 07, 2011, 08:37:31 AM »
Order a thin-crust pizza, and then tell me Chicago is 2nd best.

You're on the right track, but Chicago is still second best. ;)

Imo's Pizza | The Square Beyond Compare

2432
The Pub / Re: woo hoo! We win!!!
« on: December 07, 2011, 08:29:13 AM »
it's not really broken out in a logical way, like most per capita or most per square mile, or something like that.

I'm pretty sure Silverton would have a commanding lead in both. ;D

2433
Going Pro / Re: Unwritten rule for Pro Brewers
« on: December 06, 2011, 03:02:22 PM »
The BA's secret handshake involves stroking one another's facial hair.

2434
The Pub / Re: woo hoo! We win!!!
« on: December 06, 2011, 02:00:19 PM »
They have lots of interesting data on that site...
http://www.city-data.com/top2/co14.html
http://www.city-data.com/top2/co15.html

The strange part is that those two lists overlap. Apparently they only survey about 200 counties.

2435
Ingredients / Re: 15 kg of hops...
« on: December 06, 2011, 10:10:30 AM »
Ah, true. With my centennial ale I laugh at Jim Koch's "more than a pound per barrel" hop utilization. But not by much.

I laugh at that commercial too. But then I taste a Sam Adams, and wonder where all those hops are going. ???

2436
Beer Recipes / Re: Modification question
« on: December 05, 2011, 06:04:51 PM »
For a no-sparge, you can get a really accurate estimate of the pre-boil gravity as long as you assume 100% conversion efficiency. Given that, the only factor that impacts SG is the liquor-to-grist ratio. Kai has a chart here: http://braukaiser.com/wiki/index.php?title=Troubleshooting_Brewhouse_Efficiency#Determining_Conversion_Efficiency

Since you want to dilute to 5 gal at 1.050, you need to collect 3 gal at 1.085. Checking the chart, you can see that requires a mash ratio of 1.44 qt/lb. Assuming 0.12 gal/lb absorption and no dead space, x is the grain weight in pounds:

3 + 0.12x = (1.44/4)x; x = 12.5 lb

2437
Equipment and Software / Re: CFWC upgrade in the works.
« on: December 05, 2011, 10:10:44 AM »
For a given flow rate, you'd chill faster using the smaller diameter tubing. Greater surface area per unit volume. Doubling the tubing diameter will double SA, but quadruple V. So unless you can at least double the flow rate by using larger tubing, the 3/8" will be better.

To speed chilling, you need to increase SA/V, flow rate, and/or temperature differential.

2438
Extract/Partial Mash Brewing / Re: 5.2 stablizer and partial mash
« on: November 28, 2011, 09:36:04 AM »
It pretty much depends on what the bottled water is like and what your grist bill is.

And once you know the water composition and the grist bill, you might as well just add whatever salts are needed.

Think I'm going to ask for a refractometer and pH meter for christmas lol.

With a name like madscientist, I'd say you're pretty much obligated.

2439
Beer Recipes / Re: Caramel Machiato
« on: November 28, 2011, 09:01:11 AM »
To get coffee flavor in a stout, I like to use roasted barley. It's a completely different flavor than black patent. 1-2% will keep it subtle. If you're going to add coffee directly, you might just want to skip it.

2 lb of lactose is too much IMHO. I'd keep it closer to a pound.

2440
Yeast and Fermentation / Re: Problem with attenuation
« on: November 26, 2011, 04:53:03 PM »
The first thing to check would be the calibration on both your mash thermometer and the temperature controller. If you were mashing high and/or fermenting low, that could be the issue.

2441
Ingredients / Re: Diastatic Power of Munich
« on: November 26, 2011, 12:45:04 PM »
Is this a catalytic reaction in that the enzyme is never used up or what?

All enzymatic reactions are catalytic. I think the recommendations for minimum diastatic power (35 Lintner or so) are based on being able to achieve full conversion in a reasonable amount of time.

2442
The Pub / Re: Blue Rhino
« on: November 26, 2011, 12:04:36 AM »
Oh she it...  I feel a PV=nRT argument coming on...    :D

(Price)(Volume) = number of Real Tanks filled?

2443
Four weeks is a VERY long timeline for an ale. If you pitch a standard amount of yeast, an average-gravity ale should reach FG in 3-6 days. Bottle three days after that and it should be carbonated well ahead of time. You'll probably even have a week or two left for cold conditioning to drop it bright. If your bottles aren't carbonated after 7-10 days, you're probably storing them at too low a temperature. 75°F or so is ideal.

Using one plastic bottle per batch will let you know when the beers have carbonated, without having to open them.

2444
Ingredients / Re: Diastatic Power of Munich
« on: November 25, 2011, 12:41:30 PM »
So if I am mashing 8 lbs of Munich with 3 lbs of malted rye I should be ok? Weyerman Munich.
If the rye is malted, it should be able to convert itself anyway. The Munich would just be insurance.

2445
The Pub / Re: Japan quake
« on: November 25, 2011, 09:09:54 AM »
Japan on the other hand used more clay-rod technology. Less spewed up and about.

Never heard of it. Maybe "clad-rod"? The uranium oxide pellets are ceramic (the same as the RBMK/Chernobyl fuel pellets), but clays are organic.

Not that it's really essential to the point. I just wanted to make sure I wasn't further out of touch with the industry than I thought.

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