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Messages - a10t2

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2581
Ingredients / Re: Honey into fermenter of IIPA
« on: August 16, 2011, 04:02:42 PM »
so if your 1.070 malt only IPA had 80% attenuation, you'd finish around 1.014.  If you add a lb of honey, your OG should go up to ~1.078, but you should still finish at 1.014.

Well, technically if the honey ferments out 100%, the FG would drop to 1.012.

2582
The Pub / Re: "Never Again" beers
« on: August 16, 2011, 06:12:49 AM »
Anything by Atwater Block. I've had three of their beers and they were all contaminated.

2583
Yeast and Fermentation / Re: Low attenuation please help
« on: August 15, 2011, 09:00:32 AM »
Yes, using a refractometer. I think I'll do a couple samples using both and see how accurate ProMash is.

If you're willing, please share the results.

2584
This is pure speculation, but if you're oxygenating I think there might be some benefit to pitching afterwards. It's possible that the O2 levels immediately around the stone could build to the point that they'd be toxic.

2585
Yeast and Fermentation / Re: Low attenuation please help
« on: August 13, 2011, 04:00:44 PM »
i found out that ProMash does this correction for you!

Well... Yes, it does do a correction. It's just wrong.

2586
Ingredients / Re: Rookie looking for guidance...
« on: August 13, 2011, 11:43:46 AM »
I think you could brew a wit with wheat DME, it's actually a very easy style and would be a nice intro beer.  Wheat DME  from Breiss is 35% barley, 65% wheat.  Go easy on spices and other additions though.

I think Keith said that because a traditional wit would use raw wheat and/or oats.

2587
Yeast and Fermentation / Re: Low attenuation please help
« on: August 12, 2011, 01:46:41 PM »
I think that's it! Where can i find Seans spreadsheet?

Download links are at the bottom of this page: http://seanterrill.com/2011/04/07/refractometer-fg-results/

Although if you google "Sean's spreadsheet" it's on the first page. :o

2588
Going Pro / Re: Brewery Financing for someone with no wealth/collateral
« on: August 10, 2011, 07:02:06 AM »
I'm sure your mash/lauter tuns aren't being run 24/7. So you invest a little more in fermenters or whatever equipment is needed to support them.

That's missing the point. On a nano-scale system, you can't overcome your labor costs, let alone amortize the capital of having 50-100 times your cast-out volume in fermenters. Running three shifts only digs the hole deeper.

2589
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.

2590
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.

2591
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.

2592
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.

2593
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

2594
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.

2595
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. ;)

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