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Messages - a10t2

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General Homebrew Discussion / Re: First Brew Tomorrow!
« on: August 08, 2011, 08:58:48 PM »
Don't stress out about sanitation. Use the appropriate commercial products and follow the directions. The manufacturers do the hard work for you.

And above all, have fun.

Is this targeted at extract brewers, or complete novices? If it's for extract brewers, the class could end once the wort is boiling, since everything else would be the same from that point.

Maybe try to find the places you can cut time out of your process first. My (5 gal) brew days are 4.5 hr with a 60 min mash and 75 min boil. Are you fly sparging? For a beginners' class you could just demonstrate batch sparging instead.

Does the end product have to be drinkable? You could do a 10 min mash rest and only chill long enough to demonstrate the concept. That would save the better part of two hours.

General Homebrew Discussion / Re: Bottle bombs
« on: August 08, 2011, 02:02:33 PM »
I would think high temps would increase the yeast activity and therefore yield more CO2 and more pressure

It'll increase the rate of fermentation, but the amount of CO2 produced is only dependent on the amount of fermentable sugar present. If that beer stalled out before reaching FG, then that's the culprit, not the temperature.

Some breweries that bottle condition will store the bottles at 80°F or so in order to decrease carbonation time and get them out the door more quickly.

General Homebrew Discussion / Re: When to Use Fresh Hops
« on: August 08, 2011, 01:55:57 PM »
I really doubt you can tell the difference between 5 min and 0 min additions. *Maybe* if you use an immersion chiller with no hot stand/whirlpool.

The Pub / Re: Diana Nyad - In the Water!
« on: August 08, 2011, 08:58:13 AM »
That's a 2:13 pace. Which is not a whole lot slower than I was swimming 1Ks at 17. :o

Yeast and Fermentation / Re: Freezing wort-- am I risking botulism?
« on: August 08, 2011, 08:30:34 AM »
Even without boiling the wort a second time, your procedure should be perfectly safe. Boiling won't totally kill off the spores, but it will certainly denature the toxin itself, if any is present to begin with. Once the yeast is pitched into the wort, the rapid reduction in pH will also significantly inhibit germination of the spores, and once the spored are ingested the pH of your digestive system is low enough to stop germination entirely. The wort would only be in the "danger zone" from the time it thaws until the yeast is pitched. As long as that doesn't extend over several days, there's very very little danger.

All Grain Brewing / Re: Transferring to Lauter Tun
« on: August 08, 2011, 08:24:13 AM »
Basically I want to try this method because I want to make Pilsners and Helles Lagers

I have it on good authority that you can make an award-winning Helles with a single-infusion mash. ;)

General Homebrew Discussion / Re: Bottle bombs
« on: August 08, 2011, 07:11:09 AM »
Also, what temp are you conditioning your bottles at?  Anything over 80 will put you in the danger zone, and you gotta watch for that this summer.

Why would that be? The difference between 60°F and 90°F at a typical carb level (2.4 vol) is only ~12 psi.

Or to put it another way, a domestic light lager (2.8 vol) at 60°F is at the same pressure as a typical homebrew (2.4 vol) at 90°F. And they do just fine in standard crown bottles.

I'll be doing a Belgian Pale Ale if I can get a day off this week. That makes five beers for Burning Man. ;D

All Grain Brewing / Re: Transferring to Lauter Tun
« on: August 07, 2011, 03:45:06 PM »
Do you have something like a false bottom in the kettle? If not I'd think you'll have problems with scorching. Stirring continuously might work, but that's a LONG time.

The Pub / Re: science of beer
« on: August 07, 2011, 01:33:37 PM »
Wasn't Fleming isolating beer contaminants when he realized Penicillium is antibiotic? I know I read that *somewhere*, but of course it could be apocryphal.

You're all way off. nateo is a spy, and he's looking for a source within the Azerbaijani Clandestine Services.

Ingredients / Re: Priming sugar for 1 gal.
« on: August 06, 2011, 03:31:54 PM »
No need to dig out your copy of HTB either, since it's online:

There are plenty of calculators out there too:

Ingredients / Re: Priming sugar for 1 gal.
« on: August 06, 2011, 10:34:20 AM »
Use 1/5 (or slightly less depending on how far under a gallon you'll be) of the amount you'd use for 5 gal. Roughly 20-30 g, depending on the desired carbonation level.

I want to come see the goats!

Actually, I need to get more Warren Piece honey next time. It took about three years, but I just finished that pint you gave me. So freaking good.

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