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Messages - a10t2

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The Pub / Re: Geminid showers
« on: December 10, 2011, 04:32:46 PM »
Big Ole honkin full moon is too bright tonight

Full moon at altitude with snow on the ground = daylight.

Commercial Beer Reviews / Re: Schlenkerla Urbock in Las Cruces N
« on: December 10, 2011, 02:41:41 PM »
I was really surprised to find it here, but if they can get it here I should be able to find it in Carlsbad.

Now that you know there's a NM distributor, you can probably get your local liquor store to order you a case or two. You might even get fresher beer that way.

Well, you could add SO4 without adding more calcium, so there's that.  That's the only time I use epsom salts.

I'm not sure I buy that either, frankly. The hardness contributed in order to add a given amount of SO4 is about the same whether CaSO4 or MgSO4 is used. Is there a reason why adding magnesium over calcium would be preferable? I've heard plenty of recommendations for a minimum [Ca], but I don't think there's any consensus on a maximum.

The Pub / Re: Have to vent....
« on: December 10, 2011, 12:41:30 AM »
(well cold in a relative sense - you guys would probably still wear shorts at 50df)

I skied in a t-shirt this morning. ;D

if you are making an all grain batch and using water deficient in Mg they the idea is you can add it via Epsom salts. However the grain itself (may) have enough in most situations

The real question is whether the amount contributed by the water makes any difference at all. An all-malt wort will already have about 100-200 ppm Mg, depending on the malt(s). So is adding, say, 10 ppm via the mash liquor going to have any effect?

The Pub / Re: an irruptive year
« on: December 09, 2011, 09:50:34 PM »
See, I _don't_ think it would look cool on my mantle....

Well, I don't like rye IPAs, so there!

All in fun, of course. Different strokes and all that.

If you don't want the expense and maintenance of a meter, for the $20 investment, I think the ColorpHast strips are well worth it. They are inaccurate in a mash (add 0.3), but consistently precise. I'm with Tom - having trouble with the darker beers makes it sound like a pH issue.

Also, I don't think it has anything to do with the fermentation issue, but there's no need to add magnesium beyond what's contributed by the malt. Unless you're brewing with a large proportion of adjuncts, the wort will already contain >100 ppm Mg.

The Pub / Re: it's that horrifying moment
« on: December 09, 2011, 09:31:38 PM »
Weaze doesn't require any beer not to wear pants.  That's his default status.

To be fair, isn't it everyone's default status? ;D

The Pub / Re: Have to vent....
« on: December 09, 2011, 09:30:29 PM »
Since I just now found out those exist, as a gadget nerd, I have to say that's cool as hell.

I wonder if mine would go off every time I drove to work (3 psi pressure drop).

The Pub / Re: an irruptive year
« on: December 09, 2011, 09:28:25 PM »
Hey, it *would* look cool on my mantle. Doesn't mean I'm going to go out and shoot one, but we can at least acknowledge the truth of the statement.

Ingredients / Re: Reading water reports that state "ppm as CaCO3"
« on: December 09, 2011, 09:22:18 PM »
Do any & all items listed as "ppm as CaCO3" need to be converted, based on molar wt?

Is that accurate?

Yes, but since they don't contribute to hardness or alkalinity it would be strange to report them that way. At that point I'd take a step back and verify that you're getting correct data.

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 09, 2011, 04:18:58 AM »
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, 10:49:10 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. ::)

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