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Messages - a10t2

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2431
The Pub / Re: blacker than black
« on: November 08, 2011, 09:01:41 PM »
I wasn't thinking of space, that makes sense though.  I think a stealth aircraft would be seriously stealthy with that stuff on it.

That was my first thought too.

2432
The Pub / Re: blacker than black
« on: November 08, 2011, 08:07:49 PM »
You think cooling?  I was thought it would heat up if it is absorbing the light.

In space, radiative heat transfer dominates, and the darker the object, the more it radiates (the greater its emissivity). That's why manned spacecraft are painted white - it "traps" the most possible heat.

2433
The Pub / Re: help!i
« on: November 08, 2011, 04:57:52 PM »
Usually when I don't understand an acronym I google it but I'm not finding BFI.  What's BFI?  Bacon Friendly Individual?

bluefoxicy, a user on a few home brewing forums who doesn't post about brewing but posts incredibly lengthy topics about the minutia of *other* hobbies, then never follows up after the original post.

http://www.homebrewersassociation.org/forum/index.php?topic=8555 is pretty typical.

2434
Yeast and Fermentation / Re: Computer Controllable yeast....
« on: November 08, 2011, 03:50:52 PM »
Or a Brett strain with a built-in killswitch...

2435
Yeast and Fermentation / Re: fast(er) turnaround and big beers
« on: November 08, 2011, 03:49:42 PM »
As long as it has a few days after active fermentation ends, I don't think there's any harm in moving it. Schedule permitting, I generally move beers about three days after they reach FG. If you're doing an extended conditioning stage then the small amount of yeast you transfer over will continue to do some work too, although with a proper pitch and healthy fermentation I doubt it'll be needed. By that point you're mostly looking for aging rather than yeast metabolism.

I'd try to keep the barrel as full as possible. A little oxidation is part of the character of a barrel-aged beer, but having a lot of head space probably isn't a good idea. You'll lose some beer to the "angels' share" too.

2436
Ingredients / Re: Are mash hops old fashioned?
« on: November 07, 2011, 07:02:57 PM »
Interesting.  Are you saying you were comparing two different beers and you added mash hop to one and not the other?

No, it was a single beer. I added the mash hops on a whim, to see what it would do.

2437
Kegging and Bottling / Re: Bottling Carbination Methods Info Overload
« on: November 07, 2011, 11:56:45 AM »
I'd just use table sugar unless you have something else you want to use up. It's cheap and the yeast don't care where the sugar comes from. Just make sure you calculate the right amount for the batch volume and desired carbonation level.

http://hbd.org/cgi-bin/recipator/recipator/carbonation.html

2438
Kegging and Bottling / Re: Repitch for bottling?
« on: November 07, 2011, 09:09:25 AM »
After only 3-4 weeks in the fermenter, I doubt you'll need to re-pitch, but it is cheap insurance.

If you do, just use 1-2 g of dry yeast, and definitely rehydrate. Going into a ~12% ABV beer is going to be tough on the yeast either way, and rehydrating will maximize the viability. I'd used something more flocculent than US-05, like Nottingham or S-04.

2439
Going Pro / Re: I just want to be able to sell my beer
« on: November 07, 2011, 07:34:32 AM »
I'm in no way saying your friend is wrong, but that is totally contrary to what other people have told me.

Having worked at a brewery that contract brewed to increase production, I'd have to agree. Our margin on the contract beer was perilously thin.

Unless maybe the contractor is brewing several times his volume, and he meant that on a per-batch basis the profit was the same.

2440
Going Pro / Re: I just want to be able to sell my beer
« on: November 06, 2011, 12:10:49 PM »
All contract brewers have is a recipe and the rest is all marketing.

*If* you find a contractor who will let you dictate recipes, which is not a given.

2441
Kegging and Bottling / Re: Quick, quick carbing question?
« on: November 06, 2011, 12:08:02 PM »
That's interesting, and something I hadn't considered.  Do you think the flow is less turbulent over long lengths, decreasing the psi/ft?  And do you think it would be affected by whether the line is straight or coiled? (my kegerator isn't even 7 feet long).

I think the major factor is actually the turbulence induced by the keg coupler and the faucet/tap. Within the tubing itself, the flow should always be turbulent, and pressure drop should be constant. For a flow rate of 40 mL/s (a 12 s pour), Re ~ 10,000. Solving for pressure drop using a Moody chart gives f ~ 3.1e-2, so dP/l = 1.6e4 Pa/m, or 0.71 psi/ft.

So if you assume that a 5 ft line is balanced at 10 psi, the flow resistance due to the tubing is actually only ~3.5 psi, with the other 6.5 psi being dropped by the fittings. Ignoring the fittings gives a resistance of 2 psi/ft.

Try to carbonate to 16 psi assuming that same value, though, and you have problems because the actual pressure drop is 6.5 + 8*0.7 = 12 psi. There's 4 psi of excess pressure coming out at the tap. In order to balance that system, you'd need (16-6.5)/0.7 = 13.6 ft of tubing. That actually squares up pretty well with what I've seen in practice, so I'd guess that using the 6.5 psi drop for the hardware will get you pretty close.

Coiling the tubing shouldn't have any effect as long as the radius of the bending is large relative to the diameter of the tubing. I think that would always be the case for vinyl tubing, which you can't coil tighter than what, 6 inches or so?

2442
Going Pro / Re: I just want to be able to sell my beer
« on: November 06, 2011, 10:09:01 AM »
while I believe my cost per brew would be higher - is it higher than also having to purchase the equipment outright?

The problem is that starting out as an alternating proprietorship dilutes your profit margin, so the threshold volume you need to produce/sell in order to break even is larger. For contract brewing, the margin is even smaller. So yes, it does reduce your startup costs, but it may or may not be more profitable over a given timeframe and/or production volume. It's impossible to know without considering many factors that are unique to each business.

2443
The Pub / Re: fish story
« on: November 06, 2011, 09:30:46 AM »
We took a quick picture and set it loose in the surf.

Did you really think you could get away with not posting the picture? ;D

2444
Ingredients / Re: Are mash hops old fashioned?
« on: November 06, 2011, 09:28:52 AM »
When I was doing a small mash for another experiment, I threw some hops in just to see what they did. Even with 1/2 oz of pellets in a 500 g mash (~5 oz for a 5 gal batch) I couldn't taste any hop bitterness or flavor in the finished beer. IIRC I used Chinook.

2445
All Things Food / Re: Making Your Own Chipotles
« on: November 06, 2011, 09:20:21 AM »
I can't help you with the specifics, but I bet cherrywood would make for some tasty chipotles.

According to wikipedia, The chiles are smoked for several days until most of the moisture is removed. In the end, the chipotles have dried up in a manner akin to prunes or raisins... In recent years, growers have begun using large gas dryers. So either technique would probably work.

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