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Messages - a10t2

Pages: 1 ... 170 171 [172] 173 174 ... 256
2566
All Grain Brewing / Re: Getting Started
« on: April 19, 2011, 05:53:00 PM »
I have all the other parts so all that's holding me back is the cooler.
Will this one hold temp and could i get a alteast a 5 gallon 10abv beer out of this.

What abv does 1.100 get me?

That cooler will be good. You'd have fewer problems if you mashed in a blue one, but nothing serious.

1.100 would be an 8-12% ABV beer. A 52 qt cooler should get you up to at least 1.120. http://www.rackers.org/calcs.shtml

2567
The Pub / Re: This Full Moon
« on: April 19, 2011, 05:43:15 PM »
And I thought everyone in Key West was saying "Cock Republic"...

You know, because of all the roosters.

2568
The Pub / Re: Met a board member today. (pic added)
« on: April 19, 2011, 05:42:11 PM »
I did not they had one at Denver.

Me neither; I've just been going to the NB bar every time I fly. Might have to change it up, just for variety's sake...

2569
All Grain Brewing / Re: Transition to all grain?
« on: April 19, 2011, 05:39:30 PM »
Ice is a really effective (and quick) way to chill the wort if you're doing a partial boil, too. Or even if you normally wouldn't be, but are willing to cut your boil volume slightly. If you can chill 4.75 gal to 95°F using the IC and then add 0.75 gal of (pre-made sanitary) ice, it'll stabilize at about 63°F.

2570
Beer Travel / Re: Boulder
« on: April 19, 2011, 05:34:31 PM »
Southern Sun and Mountain Sun's menus are probably 80% vegetarian too. I was in a meat-eating mood when I was there and had trouble finding something.

2571
All Grain Brewing / Re: Transition to all grain?
« on: April 19, 2011, 07:20:26 AM »
Sounds like you're planning on switching to all-grain and to full boils. No reason you have to do both, though. If you find that you can't effectively chill 5+ gal, just keep doing partial boils.

2572
The Pub / Re: This Full Moon
« on: April 17, 2011, 02:09:07 PM »
California likes to think of itself as an independant country, but it is part of Mexico.   ;D

Except for those 26 days in 1846...

http://en.wikipedia.org/wiki/California_Republic

2573
The Pub / Re: This Full Moon
« on: April 17, 2011, 12:53:01 PM »
The other state that was once a country...

California?

2574
In the keezer it read in the red like I needed more CO2.

I guess different manufacturers put the "red zone" in different places. On my regulators it's at 300 and 400 psi, either of which would be well below freezing. Regardless, all I meant was that it doesn't matter what the gauge is reading - until it starts dropping you have plenty of CO2.

2575
Kegging and Bottling / Re: Cleaning Bottles - Soaking - How Often?
« on: April 17, 2011, 10:56:41 AM »
I rinse bottles thoroughly after pouring them, and once I have a dozen or so empties I'll mix up some OxiClean or PBW and soak them for a few hours. Remove labels if necessary, then rinse them thoroughly and put them away for storage. I frequently go a year or more without bottling anything, and I don't think a good rinse would be enough to keep them clean for that kind of time.

2576
One, my regulator measures differently in the keezer (lower) as opposed to outside the keezer and I really couldn't get a good read on it to determine whether or not I needed more CO2.

The high-pressure gauge will change any time there's a change in temperature. No matter what temperature it's at, it'll start dropping once it's about 10% full.

2577
Yeast and Fermentation / Re: Is my fermentation stalling?
« on: April 16, 2011, 07:28:11 PM »
I'm going to see if I can't find a couple hours tomorrow to bottle this stuff.

Way too soon. Give it another week at least.

2578
Ingredients / Re: Using 2-row for lagers
« on: April 16, 2011, 11:55:44 AM »
If you've had a lager from a brewpub or small micro, there's a good chance it was made with the same base malt as their ales, and for most breweries that would be a domestic 2-row pale malt.

2579
Equipment and Software / Re: "Kicking the tires" of pro brew equipment
« on: April 16, 2011, 09:48:07 AM »
I guess I'm kind of late to the party. And I've never shopped for brewing equipment, but here are some things to look for:

It looks like the fermenters don't have CIP balls. If so, that's going to make them a PITA to clean.
The kettle looks to be direct-fired (based on the scorching). Check the position of the nozzles - if there are any hot spots on the inside the scorching there would, again, be a PITA to clean.
Shine a flashlight inside the hoses. If they've been lax in their cleaning, that's probably the first place it'll show.
If they'll let you, fill the tanks with water to make sure any seals/gaskets are tight, and check for pinholes in the welds.

2580
Equipment and Software / Re: Aeration equipment
« on: April 15, 2011, 08:27:20 PM »
As far as aeration, all you need is an aquarium pump, an inline filter cartridge, and an air stone. You should be able to get it set up for <$20, much less if you can get the filters locally.

I'm a big fan of these air stones: http://www.petco.com/product/6126/Lee's-Discard-A-Stones-Aquarium-Airstones.aspx If you're going to use a non-disposable stone, make sure it's stainless so that you can sanitize it (with heat).

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