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Messages - a10t2

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The Pub / Re: I need a sword...
« on: December 07, 2011, 11:15:19 PM »
No, the difference is you can get Belgian and German Beers in most parts of the country. You just can't get good pizza.  :)

I think the issue here is that your definition of "good pizza" is exceptionally narrow...

That should work, but if you're going to be boiling on the stove I wouldn't even try to do a full boil. It's a waste of energy IMHO, and depending on your stove it may not even be possible.

The Pub / Re: I need a sword...
« on: December 07, 2011, 09:00:26 PM »
You have to be from Middle Earth to really understand the Silmarillion.

Going Pro / Re: Question
« on: December 07, 2011, 05:54:44 PM »
Very small rocks!

Commercial Beer Reviews / Re: Celebration is out again
« on: December 07, 2011, 05:38:17 PM »
Wow 1 hour and 40 minute boil?  Is this due to the fact that they are brewing something like 100 barrels at a time?

A 90+ minute boil is standard for most breweries. Part of the reason is probably economic (better hop utilization), but a lot of it is because big kettles tend to have lower SA/V, so a longer boil helps to drive off DMS. Home brewers are used to seeing 10-20% boiloff, but in a bigger brewhouse it's typically <5%.

Commercial Beer Reviews / Re: Celebration is out again
« on: December 07, 2011, 05:15:44 PM »
its not any different than it was in year's past - it always has been the first batch of dried hops of the season, it is just new marketing.

Thanks for setting me straight on that. I guess it's either something different in this year's crop(s), or good old-fashioned faulty memory.

Commercial Beer Reviews / Re: Celebration is out again
« on: December 07, 2011, 03:39:09 PM »
I was a big fan in years past, but I don't like the fresh hop version nearly as much. Too much of a grassy hop flavor.

The Pub / Re: I need a sword...
« on: December 07, 2011, 03:37:31 PM »
Order a thin-crust pizza, and then tell me Chicago is 2nd best.

You're on the right track, but Chicago is still second best. ;)

Imo's Pizza | The Square Beyond Compare

The Pub / Re: woo hoo! We win!!!
« on: December 07, 2011, 03:29:13 PM »
it's not really broken out in a logical way, like most per capita or most per square mile, or something like that.

I'm pretty sure Silverton would have a commanding lead in both. ;D

Going Pro / Re: Unwritten rule for Pro Brewers
« on: December 06, 2011, 10:02:22 PM »
The BA's secret handshake involves stroking one another's facial hair.

The Pub / Re: woo hoo! We win!!!
« on: December 06, 2011, 09:00:19 PM »
They have lots of interesting data on that site...

The strange part is that those two lists overlap. Apparently they only survey about 200 counties.

Ingredients / Re: 15 kg of hops...
« on: December 06, 2011, 05:10:30 PM »
Ah, true. With my centennial ale I laugh at Jim Koch's "more than a pound per barrel" hop utilization. But not by much.

I laugh at that commercial too. But then I taste a Sam Adams, and wonder where all those hops are going. ???

Beer Recipes / Re: Modification question
« on: December 06, 2011, 01:04:51 AM »
For a no-sparge, you can get a really accurate estimate of the pre-boil gravity as long as you assume 100% conversion efficiency. Given that, the only factor that impacts SG is the liquor-to-grist ratio. Kai has a chart here:

Since you want to dilute to 5 gal at 1.050, you need to collect 3 gal at 1.085. Checking the chart, you can see that requires a mash ratio of 1.44 qt/lb. Assuming 0.12 gal/lb absorption and no dead space, x is the grain weight in pounds:

3 + 0.12x = (1.44/4)x; x = 12.5 lb

Equipment and Software / Re: CFWC upgrade in the works.
« on: December 05, 2011, 05:10:44 PM »
For a given flow rate, you'd chill faster using the smaller diameter tubing. Greater surface area per unit volume. Doubling the tubing diameter will double SA, but quadruple V. So unless you can at least double the flow rate by using larger tubing, the 3/8" will be better.

To speed chilling, you need to increase SA/V, flow rate, and/or temperature differential.

Extract/Partial Mash Brewing / Re: 5.2 stablizer and partial mash
« on: November 28, 2011, 04:36:04 PM »
It pretty much depends on what the bottled water is like and what your grist bill is.

And once you know the water composition and the grist bill, you might as well just add whatever salts are needed.

Think I'm going to ask for a refractometer and pH meter for christmas lol.

With a name like madscientist, I'd say you're pretty much obligated.

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