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Messages - a10t2

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2581
Yeast and Fermentation / Re: Doctor I have this friend.....
« on: April 15, 2011, 08:04:28 PM »
How can you tell a drummer's at the door?
The knocking keeps speeding up.

How do you get him to go away?
Pay for the pizza.


... In an orchestra, substitute "violist".

2582
Commercial Beer Reviews / Re: Dale's Pale Ale
« on: April 15, 2011, 07:35:02 PM »
It was somewhat surprising to taste a fine ale coming out of a can

I've heard there are quite a few breweries putting decent beer in cans nowadays. ;)

2583
Beer Recipes / Re: Recipe of the Week: American Barleywine
« on: April 14, 2011, 07:45:01 PM »
I would seriously consider using something less than 10 lb (!) of crystal malts.

2584
Equipment and Software / Re: Carbonator caps
« on: April 14, 2011, 11:04:58 AM »
Ooh, that's good to know. I guess the manufacturers haven't switched over on this side of the country yet, or maybe the old bottles are still working their way out of the supply chain. Guess I'll be stocking up on tonic water next time I'm in town...

2585
All Grain Brewing / Re: Is This A Problem?
« on: April 14, 2011, 09:56:43 AM »
Yeah, I was giving them the benefit of the doubt and assuming that page was written by a marketroid. In context, it seems like they're trying to differentiate the aerobic and anaerobic phases of beer production, so I was willing to cut them a little slack on the word "convert" (and "respiratory"). Both aerobic and anaerobic respiration will evolve CO2 gas, but only one requires oxygen.

2586
All Grain Brewing / Re: 20 min mash
« on: April 14, 2011, 09:50:59 AM »
The also sparge and lauter for over an hour, all the while at mash temps.  To say they do a 20 min. mash isn't really accurate.

And probably mash in for over an hour too. On our biggest beer it takes 65 min to mash in and 80 min to vorlauf/sparge. The grain is in the tun for 2.5 hours with no "mash rest" at all.

2587
The Pub / Re: Exploding heart in 3, 2, 1...
« on: April 14, 2011, 12:02:00 AM »
Conversely, I believe it is a testament of how amazing humans are that we can conceive and operate vehicles at all.

If you can conceive a vehicle, then that really *is* amazing. ;D

2588
Equipment and Software / Re: Carbonator caps
« on: April 13, 2011, 11:46:30 PM »
Are you trying to find a 20 oz bottle? The only ones I've seen recently that haven't switched to the recyclable caps are Aquafina. AFAIK 1 L and 2 L bottles are still using the same threads/caps as always.

2589
Equipment and Software / Re: Wort Chillers
« on: April 13, 2011, 08:46:07 PM »
A CFC and a plate chiller are basically the same thing, and either will be more efficient than an immersion chiller. The advantage of the plate chiller is that it's going to be easier to clean, but it's also more likely to need cleaning IME.

2590
Equipment and Software / Re: Tasting arm questions
« on: April 12, 2011, 07:03:44 AM »
For little stuff like that I usually use stpats.com - looks like they're $1.50-$4.00 depending on size.

2591
Equipment and Software / Re: Tasting arm questions
« on: April 11, 2011, 09:04:33 PM »
Are these TC fittings? If so you'll want to use a white Teflon gasket, not the black rubber ones.

2592
All Grain Brewing / Re: Is This A Problem?
« on: April 11, 2011, 09:52:57 AM »
"During the respiratory phase of this process, these tiny monocellular organisms convert the available oxygen in the hopped wort to carbon dioxide"

Well, if "monocellular" was a word, that would be true... ::)

2593
General Homebrew Discussion / Re: Aroma Hops...Optimal Wort Temp
« on: April 10, 2011, 09:45:24 PM »
Room temperature (20°C/68°F) for 7-10 days, IMHO. ;)

2594
I'm about the same as bluesman, but it's more like a 6-pack or a bomber every 2-3 weeks, just because that's how often I get to town.

2595
General Homebrew Discussion / Re: High final gravity - bottle or not?
« on: April 10, 2011, 06:52:54 AM »
US-05 will have no problem fermenting at 15°C.

As far as the expected FG, *you* are telling Beer Tools what to expect. All it does is take the attenuation you specify and do the math.

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