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Messages - a10t2

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2566
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.

2567
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

2568
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.

2569
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. ;)

2570
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.

2571
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

2572
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.

2573
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.

2574
You're all way off. nateo is a spy, and he's looking for a source within the Azerbaijani Clandestine Services.

2575
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: http://www.howtobrew.com/section1/chapter11-4.html

There are plenty of calculators out there too: http://hbd.org/cgi-bin/recipator/recipator/carbonation.html

2576
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.

2577
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.

2578
Germans, for all of their talk about beer purity, make a huge variety of beer/juice blends.

Or maybe they make a lot of beer/juice blends *because of* the focus on beer purity...

2579
Yeast and Fermentation / Re: Started washing my yeast...
« on: August 04, 2011, 07:12:56 AM »
A big factor is saved costs: I have definetely cut costs on the 20+ (12 gal.) batches that I have brewed this year.

That doesn't really enter into a rinsing vs. not rinsing debate though. The costs are the same either way.

2580
The Pub / Re: Done. Passed.
« on: August 04, 2011, 07:09:00 AM »
Congrats Tom!

After an ordeal like that I'd hope we wouldn't see you for *several* days.

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