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Messages - a10t2

Pages: 1 ... 170 171 [172] 173 174 ... 237
2566
Kegging and Bottling / Re: Flip tops in an airplane.......
« on: January 02, 2011, 10:18:24 AM »
When I moved to CO, I brought lots of already-bottled beer with me, and the elevation gain was almost 9,000 feet. No problems yet, although some of the beers with higher carbonation foam over when opened.

The pressure difference in going from sea level to 6,000 ft is only about 2 psi. For the area of the bottle neck, you could pull on the top with more force.

Edit: Totally unrelated, but when I went home for the holidays this year I traveled with 29 beers in my checked bag. TSA really seemed to enjoy searching it and running every single bottle/can through the scanner... my Xmas gift to them.

2567
Yeast and Fermentation / Re: Do I need a starter?
« on: December 22, 2010, 04:46:49 PM »
I boiled 400 grams of light DME in 4 liters of water ... OG of the starter is 1.032.

For what it's worth, you may want to check your instruments. At least one of those numbers has to be wrong.

Anyway, 24 hours may not be enough time for the starter to ferment out fully. Even 48 hours isn't guaranteed. As big a starter as this is, I would definitely suggest that you crash it until it clears and pour off the majority of the starter "beer". No sense putting almost a gallon of nasty low-gravity unhopped beer into your nice perfect batch of wort.

2568
Yeast and Fermentation / Re: Fermentation turned brass into different color
« on: December 21, 2010, 10:01:17 PM »
CO2 is diffusing into the water condensate on your equipment and forming carbonic acid. Perfectly normal and nothing to worry about - H2CO3 is a very weak acid.

2569
Questions about the forum? / Re: White Pages of Death Support Thread
« on: December 21, 2010, 07:37:50 PM »
Can you upgrade to Safari 5.0.3? I don't think anyone with 5.0.3 has reported having problems.

BTW, to downgrade, go into /Library/Receipts and run the installer immediately after the version to which you want to revert.

2570
Questions about the forum? / Re: White Pages of Death Support Thread
« on: December 21, 2010, 07:33:59 PM »
I have not, nor have I ever. I would have to do some research as to how to disable those.

Safari > Preferences, click the Extensions tab and move the slider to Off.

2571
Questions about the forum? / Re: White Pages of Death Support Thread
« on: December 20, 2010, 11:38:28 PM »
I am using a MAC, dual Intel, OS 10.6.4 and Safari 5.0.2

I have the same hardware/software setup (except that I'm using X 10.6.5 and Safari 5.0.3) and haven't had any problems. So I guess OS and browser updates would be the first thing to try, although I doubt that's the issue.

On the forums you manage, how much effort do you put into requests from people who get personal right off the bat?

2572
Yeast and Fermentation / Re: Will it ferment?
« on: December 18, 2010, 04:41:40 PM »
OK, can do a fast ferment test, especially wit bread yeast as per the article, I got plenty of that..... any suggestions on how much bred yeast per volume?

It doesn't really matter. The idea is to pitch an overwhelming amount of yeast and get the fermentation finished as quickly as possible. In a sample that's a few ounces, even a gram of dry yeast would be more than enough.

2573
General Homebrew Discussion / Re: Transfering to a barrel.....
« on: December 14, 2010, 10:50:00 PM »
Sorry I can't answer your barrel question, but the easiest way to add photos:

1. Go to http://min.us.
2. Drag the photo from your PC into the browser window.
3. Copy and paste the link into a forum post, inside image tags:

Code: [Select]
[img]paste your URL here[/img]

2574
Extract/Partial Mash Brewing / Re: All grain conversion
« on: December 14, 2010, 07:10:12 PM »
To get a precise conversion you'll need your efficiency from the AG recipe, but once you have that it's a piece of cake.

http://www.byo.com/stories/article/indices/50-recipe-calculations/496-convert-your-all-grain-recipe-to-extract

2575
Equipment and Software / Re: Malt Mill
« on: December 13, 2010, 10:19:38 PM »
FWIW, I have and like a Barley Crusher, which is adjustable and also fits on a bucket. I'd get an adjustable mill. Over your brewing career the cost difference will be negligible, and you never know when you might need it.

2576
Yeast and Fermentation / Re: Ut-Oh...newbie needs a 2nd opinion
« on: December 13, 2010, 06:11:10 PM »
I can't really tell from the pictures. Wait a week and see what happens.

2577
Yeast and Fermentation / Re: Question about multi step stater
« on: December 13, 2010, 06:08:17 PM »
Is there a reason web calculators aren't an option for you?

The Wyeast calculator (http://www.wyeastlab.com/hb_pitchrate.cfm) will let you change from Activator to Propagator.

The MrMalty calculator (http://www.mrmalty.com/calc/calc.html) lets you set viability manually, just enter 25%.

It looks like you'll need about a 1.5 L first stage and 3 L second stage, using a stir plate or continuous aeration. Without a stir plate or air pump it would be three stages at 1 L, 2 L, then 5 L.

2578
Ingredients / Re: Building water for a BDS
« on: December 12, 2010, 10:39:34 PM »
I'd be leery of having the sodium that high. I also doubt you'll need the RA all the way up at 188 for a 25 SRM beer.

Personally, I'd do something like .25 g/gal CaCl, 1 g/gal CaCO3, 0.25 g/gal NaCl, 0.5 g/gal NaHCO3, 0.25 g/gal MgSO4. That gives you:

Ca 125
Mg 7
Na 63
SO4 27
Cl 74
HCO3 253
RA ~115

2579
General Homebrew Discussion / Re: Refractometer - Which one is best?
« on: December 12, 2010, 05:45:39 PM »
Mine also has an SG scale in addition to Brix which is convenient.

Unfortunately, they're also wrong. The manufacturer didn't convert from Brix to SG correctly.

2580
General Homebrew Discussion / Re: Banana Taste
« on: December 11, 2010, 08:25:54 PM »
when fresh yeast slurry is mentioned is that the equivalent of me picking up a new package of yeast and activating it in a little sterilized warm water and adding it in or am I way off here?

Yeast slurry is what you would harvest from the fermenter during or after fermentation. The idea is that to restart a stuck fermentation, or to clean up a beer that was racked too early, you want a lot of yeast, and you want it to be relatively fresh. If you don't have any slurry or anyone around who could give you some, your best bet is to make a new starter and pitch it at high krausen.

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