Messages

2446

The Pub / Re: What's the Weather Like Where You Are?

« on: February 03, 2012, 07:13:23 PM »

Another bluebird powder day here, with 8-20" on the ground.

I mean, it's awful... No one move here.

2447

Going Pro / Re: Filtering levels and methods

« on: February 03, 2012, 07:11:40 PM »

So essentially I could choose between kegging my beers and serving from there or transferring to a bright tank and carbonating and serving from those>

Only if your fermenters can be pressurized to carbonation levels (15 psi). And, realistically, only if your fermenters have carb stones. Otherwise it'll take too long to be practical.

2448

The Pub / Re: Brewery update

« on: February 03, 2012, 01:55:30 AM »

Those are some jealousy-inducing shots for sure. Hopefully I'll make it down to try your stuff before too long.

And you'll let us know when you need an assistant, right?

2449

Events / Re: AHA Conference Registration Opens Feb 1

« on: February 02, 2012, 11:39:24 PM »

Anyone know what the refund/cancellation policy is? I can't find it on the site.

Edit: Sorry, I meant for the conference.

2450

Yeast and Fermentation / Re: Bohemian Lager Yeast at Ale Temps?

« on: February 02, 2012, 11:32:01 PM »

When they tasted them, they said that the 2124 retained its lager characteristics and had less esters than the US-05 even at that elevated temp.

Didn't they make a starter for the 2124, and pitch the US-05 without rehydrating? That's my recollection.

2451

All Grain Brewing / Re: poor all grain efficiency, don't know why

« on: February 02, 2012, 03:05:29 AM »

I don't know. If you can fly sparge efficiently enough to get most of extract of 10 lb you just might be able to get most of 15 too.

Most, sure. But even if the difference is too small for your instruments to resolve, there is a difference.

2452

The Pub / Re: Kristen Bell Loves Sloths

« on: February 02, 2012, 01:30:13 AM »

She's "known for" four movies that I haven't seen and haven't heard of.

Forgetting Sarah Marshall really should be on your list. Unless you don't like to laugh.

2453

Events / Re: AHA Conference Registration Opens Feb 1

« on: February 02, 2012, 01:26:50 AM »

Don't forget that the weekend BEFORE the conference is the Washington Brewers Festival

So what you're saying is that some folks won't make it to the conference and I can expect empty rooms?

I'm just hoping that it doesn't sell out before the 7th. No way I can pay for this and Burning Man tickets in the same month.

2454

All Grain Brewing / Re: poor all grain efficiency, don't know why

« on: February 02, 2012, 01:14:58 AM »

I don't think so. . I can get equal efficiency from 10 pounds or 15#'s of grain while collecting 8 gallons of total runnings.

To put it bluntly, no you can't. If all else remains constant, efficiency will be the same for any given total liquor-to-grist ratio. To get the same efficiency with 15 lb of grain that you'd get with 10 lb and an 8 gal pre-boil volume, you'd have to increase the pre-boil volume to 12 gal.

2455

Extract/Partial Mash Brewing / Re: How long till serious bubbling occurs?

« on: February 01, 2012, 01:06:37 AM »

Not sure why/if/how-to rehydrate dry yeast.

Every manufacturer has slightly different directions, but they're all basically the same. For Nottingham: http://www.danstaryeast.com/sites/default/files/nottingham_datasheet.pdf

2456

Extract/Partial Mash Brewing / Re: How long till serious bubbling occurs?

« on: February 01, 2012, 12:16:20 AM »

Have you taken a gravity reading? It's probably finished, or nearly so.

You shouldn't make a starter for dry yeast, but you should rehydrate. Dumping the yeast in dry kills off about half the cells.

2457

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.

2458

The Pub / Re: #58 - Not too shabby!

« on: January 30, 2012, 05:16:26 AM »

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?

2459

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.

2460

General Homebrew Discussion / Re: Why does this alcohol I brew taste too much like Alcohol !!

« on: January 29, 2012, 11:33:54 PM »

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