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Messages - a10t2

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All Grain Brewing / Re: Single-malt beers
« on: August 22, 2011, 05:53:48 PM »
Wish I could brew everyday! There are too many options and possibilities!

I remember that feeling. :-\

Anyway, chewing some of a specialty malt can generally give you a pretty good idea of what it will bring to the beer. I've also heard of brewers making "malt teas" and blending them to try out different grists.

All Grain Brewing / Re: So, how long to do a 5 gallon all-grain batch?
« on: August 21, 2011, 04:30:45 PM »
So what benefits does fly sparging have and what about beers in the 1.060-1.100 range? Can you batch sparge there?

Other than a small efficiency gain (always less than 5%) there's no benefit to fly sparging. You can batch sparge any mash. The higher the gravity, the thicker the infusion needs to be, assuming you're trying to get equal runnings.

All Grain Brewing / Re: Refractometer
« on: August 21, 2011, 09:21:09 AM »
The hydrometer simply is a better tool.

Agree to disagree, then. ;)

All Grain Brewing / Re: Refractometer
« on: August 20, 2011, 01:44:14 PM »
Beer is a complex blend of sugars that will refract differently.

Granted, but with the appropriate corrections the hydrometer and refractometer should still agree within a point or two for both OG and FG. If you can't get that kind of agreement, and they've both been calibrated properly, then I'd bet one or the other is defective.

All Grain Brewing / Re: am I wasting my time?
« on: August 20, 2011, 12:08:20 PM »
Will I be able to get any information from the OG of these three samples in terms of effect of the toasting on enzyme activity? If they all hit more or less exactly the same OG have I determined that the toasting didn't effect the enzymes? or do I have to then ferment the samples and check FG to get that info?

Checking the gravity will only tell you that there are carbohydrates in solution, not the fermentable/unfermentable starch breakdown. For that you'll have to do a forced ferment test.

Kegging and Bottling / Re: Can your pressure "hit a wall"
« on: August 20, 2011, 07:17:21 AM »
Did I pressure out?  In other words could it not take any more CO2 since it was already in there?

No. If you increased the regulator pressure and let it sit for several days, you should have seen a noticeable increase in carbonation. You may have a leak. Are you sure you set the regulator for 16 psi? No offense, but I've found most people don't know how to set a regulator.

All Grain Brewing / Re: So, how long to do a 5 gallon all-grain batch?
« on: August 20, 2011, 06:45:36 AM »
4.5-5.5 hours, depending on the length of the mash and the boil.

Yeast and Fermentation / Re: Follow up - Re: California Ale screw up
« on: August 19, 2011, 10:25:41 AM »
Anyone else experienced this?

Nope. I've used that yeast a couple dozen times and I generally have krausen pushing out the airlock, fermenting 5.5 gal in a 7 gal bucket.

Equipment and Software / Re: 1 to 3 barrel systems?
« on: August 19, 2011, 08:35:46 AM »
Pretty much any manufacturer of small brewing systems will make something in that range. Where you went from there would depend on what your specific needs are.

There are many many others; I just happened to have those bookmarked.

Equipment and Software / Re: Question for conical users?
« on: August 18, 2011, 01:55:09 PM »
How long do you whirlpool for and do you worry about knocking down the wort in the kettle? It seemed I had problems getting aroma / flavor with a 30 min whirlpool without knocking down to 175-180F -- some sources I looked into indicated that isomerization continued at temperatures >190F. Just curious if anyone else encountered this --

10 min whirlpool, then a 20 min hot stand. I add aroma hops (which are only in our IPA) at the end of the active WP and let them settle out during the hot stand. I I don't know that I can really comment on the temperature issue though, since my worts boil at 195-198°F. I do feel that I get excellent aroma in the IPA by doing this.

Going Pro / Re: Becoming a professional Brewer
« on: August 18, 2011, 01:42:41 PM »
Our brewers operate fork lifts more than they weigh ingredients, and clean/sanitize stuff that smells bad more than anything else.

... and most brewers would be extremely jealous of them for having a forklift.

Equipment and Software / Re: Question for conical users?
« on: August 18, 2011, 09:07:52 AM »
great info guys.  Does anyone have any insight on what the professionals do?

I can't speak for everyone, but I whirlpool, let it settle, then pump through the heat exchanger into the conical, and don't dump until I'm at FG. I have a sight glass inline on the HX output and once trub starts to flow I stop knocking out. IMHO the whole point of a conical is that the the surface area of the trub is small to begin with, and will rapidly be covered by yeast anyway. When I do dump yeast there's only a gallon of trub/dead yeast at most, and that's <1% of my cast-out volume.

The Pub / Re: Done. Passed.
« on: August 18, 2011, 08:57:32 AM »
My postdoc paperwork isn't worked out yet, so as of this Friday I'll be officially unemployed.  I think they still expect me to show up for work though. :)

Have fun. I was stuck in that particular limbo the entire summer between undergrad and grad school. It did make for a nice first check once the office staff processed everything at the beginning of the fall semester though. ;)

Ingredients / Re: Honey into fermenter of IIPA
« on: August 17, 2011, 07:23:44 AM »
I am still puzzled how a single pound of honey can lower the FG an extra 2 points (I figured the 8 points of honey added fully fermented out, but no more, thus leaving the FG the same)

It's because the SG of ethanol is quite low (0.789) compared to the beer, so even small amounts can have a large effect on the FG.

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