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Messages - a10t2

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2476
Yeast and Fermentation / Re: using old yeast
« on: October 10, 2011, 04:23:39 PM »
try this again...

You'll need to upload them to a service that allows you to share the photos, like imgur or photobucket.

But looking at the picture, I'd give it more time. It doesn't seem to be finished fermenting.

2477
Ingredients / Re: Why Does Carapils Get a Bad Rap?
« on: October 10, 2011, 01:35:36 PM »
maybe I'm wrong here but if I mash at higher temps I don't get the fermentability out of the base malts.
That's an interesting thought. My thinking is that any ratio of fermentable sugars to dextrins that would result from a pale/carapils combination could also be obtained by a different mash using the base malt alone. But that's based on an assumption (and all the caveats that go with it) that carapils, aka dextrin malt, is primarily composed of starches from dextrin size on down. If there's a significant fraction of larger polymers, then the beta-amylase would have less to work with and the results could be different.

It would be an interesting experiment for someone with really precise mash temperature control.

2478
Equipment and Software / Re: temp control
« on: October 10, 2011, 08:56:43 AM »
If it's inside, then you just need cool.

I am immensely jealous of people who can say this. There are parts of my house that I struggle to keep above freezing.

2479
Ingredients / Re: crystal malt 45L
« on: October 10, 2011, 08:30:49 AM »
I've seen Cara 45, it's the Belgian Caramunich from Dingemans.
The "Light Crystal" from Crisp Maltings is 45L and tastes great. I get it from Rebel Brewer, but I'm sure it's available elsewhere.

FWIW, I've found there to be a big difference between US, UK, and Belgian crystal malts. Getting the right flavors from it is going to be more important than a minor variation in color.

2480
Ingredients / Re: crystal malt 45L
« on: October 09, 2011, 07:05:59 PM »
The Cara 40 should be basically identical.

2481
The Pub / Re: Steve Jobs Dead at 56
« on: October 09, 2011, 09:28:38 AM »
If you have a difference of opinion, you're a troll? Why's that?

I think it's that in this case, the troll has a long history of trolling.

2482
Yeast and Fermentation / Re: using old yeast
« on: October 08, 2011, 12:12:50 PM »
should i expect this starter to take longer since there are so few viable yeast?

Yes. When starting with that small an amount of yeast, I'd use 250 mL or 500 mL as a first stage.

2483
Ingredients / Re: Why Does Carapils Get a Bad Rap?
« on: October 08, 2011, 08:54:04 AM »
I'll still use it.  In my pilsners I like to mash around 148F, carapils helps keep the beer from being too thin.

So I have to ask, why not just mash at higher temperature?

2484
The Pub / Re: Back in the USA
« on: October 07, 2011, 03:58:08 PM »
Welcome back! I saw your name on the new BBR episode but haven't had a chance to listen yet.

Any chance you're headed out this way?

2485
The Pub / Re: Steve Jobs Dead at 56
« on: October 07, 2011, 03:54:19 PM »
When Jobs came back to the company in 1997 after an absence of 12 years, Apple stock was selling for around $3 a share...now it's close to $400 and the company is worth more than Microsoft.  LOL.

It's also split twice since then. So it's trading at ~$1500 adjusted. A 50,000% ROI in a little over a decade.

Disclosure: I've been a shareholder since 2001.

2486
Ingredients / Re: Looking bad for barley...
« on: October 06, 2011, 07:41:30 AM »
That's a good point - is the decline in barley going to effect brewers.  Making numbers up, but if brewers use 50% of the barley crop

Maltsters actually account for >90% of the barley crop.

2487
Just so no one tries to reinvent this particular wheel: http://www.homebrewtalk.com/f128/testing-fermentability-crystal-malt-208361

2488
The Pub / Re: Steve Jobs Dead at 56
« on: October 05, 2011, 09:01:15 PM »
I've been trying really hard not to be bummed out by this, and mostly failing. I can't say that I knew Steve personally, though I met him a couple times. But I've been an Apple fan for as long as I can remember (I'm the same age as the Macintosh) and I can't help but feel like it's the end of an era. One of those constants that we take for granted has been taken away from us before its time.

2489
Yeast and Fermentation / Re: I think I already know the answer but...
« on: October 05, 2011, 11:36:26 AM »
High-gravity fermentations are stressful, period. So the rule of thumb really should be "don't re-pitch from a high-gravity beer." If you need to because of scheduling issues, I'd harvest about a third of what you need for the second beer, and build up in a low-gravity starter.

2490
Yeast and Fermentation / Re: yeast starter finished in 10 hrs?
« on: October 03, 2011, 10:21:46 AM »
Thats exactly where I got it from lol, Palmer's How to Brew.

That's a well-known error in HTB. 1/2 cup DME in 1 pt of wort will have an SG of ~1.071, and 1/2 cup added to 1 pt water will have a gravity of ~1.059. Shooting for a 1.030-1.040 wort, you'd want to use about 1/2 cup per liter/quart.

It might be worthwhile for someone with the clout not to have edits undone change the instructions on Homebrewopedia: http://wiki.homebrewersassociation.org/YeastStarter

Has there been a problem with someone reversing edits? I just did a quick rewrite on it.

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