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Messages - a10t2

Pages: 1 ... 162 163 [164] 165 166 ... 291
2446
The Pub / Re: What's the Weather Like Where You Are?
« on: January 19, 2012, 03:41:19 AM »
Could be a rough water year if we don't get some significant snow late winter/spring.

Folks around here are already worried. The fire department used about 40% of the reservoir keeping the brewery from burning down.

In hindsight, I could have told them not to go to any trouble. ::)

2447
Equipment and Software / Re: aerator.
« on: January 19, 2012, 01:29:08 AM »
You should be able to get an aquarium pump less than that, and you won't need to buy batteries.

2448
Kegging and Bottling / Re: balancing ?
« on: January 18, 2012, 11:46:24 PM »
Nice, send us to your blackout page :)

Yes, that is what I did. On purpose. That. :-[

Sorry about the politics. It really was unintentional.

2449
Kegging and Bottling / Re: balancing ?
« on: January 18, 2012, 10:46:04 PM »
Try this approach so that you don't end up with lines that are too short: http://seanterrill.com/2011/11/11/a-more-accurate-approach-to-draft-system-balancing/

2450
Kegging and Bottling / Re: serving pressure
« on: January 18, 2012, 10:30:32 PM »
I recommend using 3/16" I.D. tubing with about 6ft of length. It's always better to start with a longer line as you can always cut it shorter if need be.

For normal pressures I'd start out even longer than that. In theory, the length needed should be:

L = (P - 6)/0.7

Where L is the length in feet and P is the pressure in psi. For 12 psi, that's about 8.5 ft.

2451
The Pub / Re: What's the Weather Like Where You Are?
« on: January 18, 2012, 07:22:35 PM »
One year when I was living in Knoxville they closed the schools on a *forecast* of 1/4-1/2 in. It ended up raining.

2452
Yeast and Fermentation / Re: I am new to lager
« on: January 18, 2012, 07:21:20 PM »
The pressure required to push gas through a tube is basically zero.

My experience has been that an airlock will continue to bubble steadily for weeks after fermentation is finished.

2453
Ingredients / Re: Anyone use Palisade hops?
« on: January 18, 2012, 07:01:40 PM »
I think that in low doses they work as a substitute for something like Willamette or maybe even Mt. Hood. At higher hopping rates they just come across as "dirty" to me. I can't think of any other way to describe it.

2454
The Pub / Re: What's the Weather Like Where You Are?
« on: January 17, 2012, 09:15:14 PM »
(I teach a 7:30am lab, groan)

Purdue? I remember those 7:30s fondly.

Well, I remember them, anyway.

Actually, I don't remember some of them.

2455
The Pub / Re: Won't Be Long . . .
« on: January 17, 2012, 08:04:13 PM »
They're fine as long as you don't have to pull the stems. The threads are plastic, so they get torn up and won't hold a seal after a while.

2456
The Pub / Re: Frosted Glassware isn't Cool!
« on: January 17, 2012, 08:02:17 PM »
Around here they're clear and biodegradable.

2457
The Pub / Re: What's the Weather Like Where You Are?
« on: January 17, 2012, 08:01:38 PM »
Snow! Sweet, glorious snow! About 16" here in town, with some wind-loading stuff at elevation getting around three feet.

2458
The Pub / Re: Bacon increases cancer risk
« on: January 16, 2012, 02:59:55 AM »
After much searching I believe I have found the original: http://www.somethingofthatilk.com/index.php?id=219

Now we just need to persuade him to make a poster. Or maybe some classy metal signs. Classy, like bacon.

2459
The Pub / Re: Bacon increases cancer risk
« on: January 16, 2012, 12:18:00 AM »
I can't make out the logo. Where do I get one of those posters?

2460
I think it's an improvement over the BU:GU ratio, and I don't want to diminish the quality of Ryan's work, but it will have most of the same limitations.

  • IBU estimates can vary wildly depending on the formula used.
  • Attenuation is only one factor influencing the mouthfeel: carbonation can have just as much - or more - of an effect on perceived bitterness.
  • Different hops (and different boil times) have different perceived bitterness, despite having the same IBU.
  • I don't personally feel that there's a linear relationship between attenuation (or FG) and mouthfeel. In some beers a six-point variation is undetectable, while in other two points is a night-and-day difference.

I don't bother to calculate a BU:GU ratio when designing a recipe, because I don't think it will yield any information I didn't already have.

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