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Messages - a10t2

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2446
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.

2447
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.

2448
Kegging and Bottling / Re: Quick, quick carbing question?
« on: November 06, 2011, 09:16:00 AM »
3 psi/ft is way off IME, the stuff I get from morebeer is supposed to be 2.2 psi/ft but my experience says it's less.  Start with a longer line and cut it until you get the pour you want.

I agree. The big problem is that resistance per unit length will change based on the length of the line. It may be 2.2 psi/ft for a 5 ft run, but in my experience with longer runs it's more like 1.5 psi/ft. I serve my "standard" beers at 13 psi with 7.5 ft lines, and sometimes I wish they were a little longer.

2449
If you are using a propane burner, it is getting less O2, correct?  Need to put a turbocharger on it.  Classic solution for  combustion engines at high altitude.

Good point. I've been assuming that a 30% reduction in pressure isn't enough to result in incomplete combustion of the propane, but that's only because the amount I use per brewday has stayed more or less constant.

2450
As an engineer, that does not make any sense to me at all.

Ack... it's like I said... there's too many variables.  I wonder if you're seeing an offset due to humidity or something.

It doesn't make any sense to me either, but I can't think of any other variables that have changed. Average temperature and humidity are lower here too, so I would have expected a pretty significant increase in boil-off rate.

The heat of vaporization increases with a decrease in temperature, IIRC. I doubt that it's enough to explain the drop I've seen (25%) though.

2451
Elevation, of course, is a big factor.  At "normal" elevations, it's typical to boil off about a gallon over 60 minutes, but in Colorado, I would expect this to be closer to maybe 1.5 gallons or something like that (I'm not sure).

My boil-off rate actually *decreased* when I moved up here. I'm guessing the reduction in boil temperature more than offsets any effect from low atmospheric pressure.

2452
All Grain Brewing / Re: Efficiency for no-sparge?
« on: November 05, 2011, 01:24:01 PM »
The only variable is the pre-boil volume. At 5.5 gal, it'll be ~66% efficiency. At 7.5 gal, it's ~76%. Since you aren't compounding it with a second batch, the range is really pretty small.

Just still not following, why would a 5.5 gallon batch of 1.075 have a 66% efficiency and a 7.5 gallon batch a 76% efficiency. Are you assuming using the same amount of grist or something and just adding more and more water?

Those are both assuming 5 gal at 1.075 post-boil. The grist quantity changes when the efficiency changes - more boiloff means greater efficiency.

16.0 lb grist, 7.4 gal strike -> 5.5 gal of 1.068 wort (66% eff.)
13.5 lb grist, 9.1 gal strike -> 7.5 gal of 1.049 wort (76% eff.)

Somebody help me wrap my brain around all the stats for a 1.075 - 5 gallon finished batch size on a NO-SPARGE (meaning only drain the tun) which would have a 75% efficiency.

Most likely, you wouldn't want to get 75% efficiency on a 1.075 beer since it would require boiling off 1/3 of the pre-boil volume. With a more typical pre-boil volume (6.5 gal), the efficiency would be ~71%.

2453
Yeast and Fermentation / Re: frozen yeast cake
« on: November 05, 2011, 01:08:27 PM »
I always thought it would be cool (pun intended) to recover some yeast about a mile deep from the Antartica ice pack to brew with. Paleo-yeast.

What could possibly go wrong?


2455
Beer Travel / Re: Salt Lake City
« on: November 04, 2011, 08:10:56 AM »
Strange laws, indeed.  You can't have a beer at the bar unless they put some food in front of you, for one.

You can if the bar has a full liquor license. The state does what they can to make those hard to get, though.

2456
All Grain Brewing / Re: Efficiency for no-sparge?
« on: November 04, 2011, 07:59:13 AM »
So somebody's not telling the full story. a - said he was getting 69% at a 1.075 brew. Since I'm feeling lazy and not wanting to put much extra brain power to it, what's the prediction on a 1.075 brew?

The only variable is the pre-boil volume. At 5.5 gal, it'll be ~66% efficiency. At 7.5 gal, it's ~76%. Since you aren't compounding it with a second batch, the range is really pretty small.

2457
Yeast and Fermentation / Re: frozen yeast cake
« on: November 03, 2011, 08:08:44 PM »
Freezing will have killed >99% of the cells.

2458
Yeast and Fermentation / Re: ESB recipe using WLP002
« on: November 03, 2011, 05:14:24 PM »
1.5 lb of crystal malt, plus the crystal that's in the extract, is quite a bit. I'd say that with a 1.055* OG and a 1.020 FG you're about where the beer should finish.

* I'm assuming this is a partial boil and that your OG was off due to stratification. In order to add 1% ABV, and assuming it's pure sugar, the "boost" would add about 6 points to the OG.

2459
All Grain Brewing / Re: All grain brewing in the winter
« on: November 03, 2011, 03:46:59 PM »
How do you do a partial boil with an all grain brew? Do you not sparge?

Obviously it depends to some extent on the boil volume, but for the most part you'd have to do a no-sparge.

2460
All Grain Brewing / Re: All grain brewing in the winter
« on: November 03, 2011, 01:16:10 PM »
I ran out of beer last winter, so I had to do a partial boil on the stove and top off with ice to chill/dilute. I don't think there are any major benefits to a full boil for an average-gravity beer.

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