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Messages - a10t2

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2581
All Grain Brewing / Re: Water Profile
« on: November 25, 2010, 10:40:28 AM »
Assuming those numbers are correct, you have everything you need except sulfate, and as soft as your water is it probably isn't too high.

Did they give you the units for alkalinity? If it's total alkalinity as CaCO3 equivalent, then your bicarbonate should be right around 43 ppm. Working backward from the hardness, assuming the Mg is 4 ppm, the Ca would be 10 ppm.

So your RA is ~20-30. Add a little calcium (gypsum for hoppy beers, calcium chloride for malty) and you can brew any light beer as-is. For anything darker than a pale ale you'll need to add carbonates using chalk and/or baking soda.

http://seanterrill.com/2009/08/08/water-water-everywhere/

2582
Ideally, for most ales, what should my fermenting temp be for optimal yeast exhaustion and overall taste?

Air temperature, low-mid 60s. That will put the fermentation temps in the mid-high 60s.

2583
Beer Recipes / Re: Doppelbock Grist
« on: November 24, 2010, 09:00:18 PM »
I can get anything, I just have to order online. I've never tried melanoidin malt - does it contribute something different from just using a large proportion of light Munich? I did an Oktoberfest with ~50% Munich 1 and felt like it had a lot of melanoidin-y goodness.

2584
A chemical flavor, sometimes described as "medicinal" or "antiseptic" could be chlorophenols. It could come from yeast (especially if you're fermenting too hot) or a contaminating organism, although if it was you'd probably taste something more definitively nasty. The most common sources would be your water, or a cleaning product. Campden tabs (potassium metabisulfite) would take care of chlorine/chloramine in the water, and incorporating a rinse after using the B-Brite, followed by a no-rinse sanitizer like Iodophor or Star San would eliminate it if it was coming from the B-Brite.

Assuming that sounds like it could be it. Have you looked at Palmer's off-flavor guide?

2585
Beer Recipes / Doppelbock Grist
« on: November 24, 2010, 06:06:55 PM »
Any thoughts on this? I've only done one doppelbock before, but it was a mini-mash and I didn't note the extract I used, so I'm not necessarily trying to recreate it exactly. Plus I'd like to stick with things I get free from the brewery, at least for the base malts. Anyway, what I'm thinking is:

22% Cargill Special Pale
65% Cargill Munich
5% Dingemans Biscuit
5% Pauls Medium Crystal (~55 SRM)
3% Dingemans Chocolate (~450 SRM)

2586
The Pub / Re: Where are the experts?
« on: November 24, 2010, 12:02:31 PM »
I think he meant "Typeface"

Fine, Coma Sans Regular. Sheesh. ;)

2587
All Grain Brewing / Re: batch sparge water, how much will fit
« on: November 24, 2010, 11:54:22 AM »
Assuming there's no dead space in the tun, that's it.

2588
All Grain Brewing / Re: batch sparge water, how much will fit
« on: November 24, 2010, 11:08:46 AM »
Right.

2589
The Pub / Re: Where are the experts?
« on: November 24, 2010, 11:04:26 AM »
I think you mean "Comic Sans"

Nah, Comic Sans is OK. Coma Sans is just boring.

2590
The Pub / Re: Best Apps for iPod?
« on: November 24, 2010, 10:06:27 AM »
Some things I haven't seen mentioned:

Google Mobile - voice search!
Google Earth - the multi-touch interface just makes it even more cool.
Words with Friends, because I'm addicted to Scrabble.
Tilt to Live - possibly the most addictive game ever.
Apple's Remote - lets you control iTunes on your PC from across the room.
Bump - for exchanging contact info.
My bank, Chase, has an app that lets you deposit checks by taking a picture of them. I think the other major banks have, or will soon have, similar things. Super convenient.

2591
All Grain Brewing / Re: batch sparge water, how much will fit
« on: November 24, 2010, 09:21:29 AM »
The ROT is 0.09 gal per lb of grain. That will vary somewhat depending on kernel size, crush, etc. But it should be a decent starting point. Once you've drained your first runnings, it will over-estimate because of the soluble extract you've removed, but that just gives you a safety margin. For your example, an 8.5 lb grist, after being drained, would have a volume of 8.5*(0.09 + 0.13) = 1.87 gal, so once you add the 3.75 gal of sparge water the total volume will be ~5.62 gal.

2592
The Pub / Re: Where are the experts?
« on: November 23, 2010, 02:12:38 PM »
Coma Sans has to be my least favorite font.

2593
My thoughts exactly, Kai.

2594
Equipment and Software / Re: Al vs. SS. Which Heats Faster?
« on: November 23, 2010, 10:56:28 AM »
Then there's the question of which is better after you reach boiling.  If stainless doesn't conduct heat out of the system as easily as aluminum, it could maintain the boil w/less energy input after you reach equilibrium?

For a given geometry, the conductivities would be essentially identical. Even if the walls were one inch thick, the difference is 0.003%.

2595
General Homebrew Discussion / Re: Small batches.....
« on: November 23, 2010, 09:00:15 AM »
One pack/vial of liquid yeast is about right for a 2-gal batch of ale. If you're using dry, I'd just pitch half and throw out the rest. Not worth risking contamination or loss of viability to save $1-2 IMHO.

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