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Messages - a10t2

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I don't know anyone who does this.

I can only brew outside 7-8 months a year, so it's partial boils on the stove or nothing. For a 1.040 no-sparge beer the efficiency is about 70%, so it isn't like it absolutely kills you either.

Can someone describe how you do a partial boil? Do you only boil first runnings and top off with water in the fermenter? Or do you boil the first runnings and add the sparged runnings later?

It would depend on what you were brewing. If it was a big beer you'd probably only be able to use the first runnings. For a smaller beer you could probably fit in a sparge by doing a thick mash.

Beer Recipes / Re: The Maibock
« on: December 08, 2011, 09:18:58 PM »
I would love to see your latest rendition if you wanted to post or pm.  The Maibock is a perfect style for Silver town.  I would expect around 7%?

Yup, nothing better after a long day of boot-packing up to find those spring snows.

5.5 gal batch:
2/3 Pilsner
1/3 Munich 1
105 min boil
25 g Magnum (12.3%) at 90 min
30 g Spalt at 15 min
Mash at 65°C for 60 min. OG 15.5°P (1.064); FG 1.011.
Big ol' starter of 2206, fermented at 50°F for 10 days, then raised to 66°F. Racked to keg on day 17 and lagered for three months.

Beer Recipes / Re: The Maibock
« on: December 08, 2011, 03:49:10 PM »
Maibock's a style that seems to have wormed its way into my annual rotation the past few years. I've used 206 and 34/70, but I bet S-189 would work well. I use Magnum to bitter and a decent amount (20-30 g) of whatever noble-type hop I have on hand for a flavor addition. Last year that was Spalter, which I liked a lot. Nice and spicy.

Glissade is being replaced by Ruthless Rye IPA.

Wow, they're really pushing the envelope there. ::)

Equipment and Software / Re: CFWC upgrade in the works.
« on: December 08, 2011, 12:34:46 PM »
The counterflow chiller I use is 3/4" convoluted copper inside a 1 1/2" copper jacket.  Works great and fast.


I just got around to opening the most recent issue of BYO and there's an article in there on optimizing heat exchanger performance.

The Pub / Re: Moonshiners
« on: December 08, 2011, 09:44:44 AM »
plus some of the people are real characters, like this old moonshiner named Popcorn.

I don't know if it's the same guy, but Popcorn Sutton was a famous moonshiner, however unlikely that sounds.

The Pub / Re: I need a sword...
« on: December 07, 2011, 04:15:19 PM »
No, the difference is you can get Belgian and German Beers in most parts of the country. You just can't get good pizza.  :)

I think the issue here is that your definition of "good pizza" is exceptionally narrow...

That should work, but if you're going to be boiling on the stove I wouldn't even try to do a full boil. It's a waste of energy IMHO, and depending on your stove it may not even be possible.

The Pub / Re: I need a sword...
« on: December 07, 2011, 02:00:26 PM »
You have to be from Middle Earth to really understand the Silmarillion.

Going Pro / Re: Question
« on: December 07, 2011, 10:54:44 AM »
Very small rocks!

Commercial Beer Reviews / Re: Celebration is out again
« on: December 07, 2011, 10:38:17 AM »
Wow 1 hour and 40 minute boil?  Is this due to the fact that they are brewing something like 100 barrels at a time?

A 90+ minute boil is standard for most breweries. Part of the reason is probably economic (better hop utilization), but a lot of it is because big kettles tend to have lower SA/V, so a longer boil helps to drive off DMS. Home brewers are used to seeing 10-20% boiloff, but in a bigger brewhouse it's typically <5%.

Commercial Beer Reviews / Re: Celebration is out again
« on: December 07, 2011, 10:15:44 AM »
its not any different than it was in year's past - it always has been the first batch of dried hops of the season, it is just new marketing.

Thanks for setting me straight on that. I guess it's either something different in this year's crop(s), or good old-fashioned faulty memory.

Commercial Beer Reviews / Re: Celebration is out again
« on: December 07, 2011, 08:39:09 AM »
I was a big fan in years past, but I don't like the fresh hop version nearly as much. Too much of a grassy hop flavor.

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

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

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