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Messages - a10t2

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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.

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...

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.

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.

Ingredients / Re: Best Low Cohumulone Hops
« on: August 03, 2011, 08:40:49 AM »
The HopUnion varietal book gives typical analyses for almost all domestic (and quite a few foreign) hops.

All Grain Brewing / Re: Saving the Planet, Going Domestic
« on: August 03, 2011, 08:33:43 AM »
Heres a question, why is our malt higher in protein than European malt?  Is it that we tend to have a heavier hand with the fertilizer?  Or is it strictly a varietal difference?

Strictly a guess, but I'd say it's a difference in varietals. Didn't European brewers who immigrated have to start using adjuncts in the 19th century because the North American barley crops were so much higher in protein than they were used to? That would have been well before the use of synthetic fertilizers became widespread.

All Grain Brewing / Re: Volume of a pound of grain
« on: August 02, 2011, 12:23:24 PM »
The typical figure is 0.36 qt per lb of grist. That's for the material that remains once the starches has been dissolved.

It's what's built into most calculators, including this one:

Beer Recipes / Really Dark Munich in an Oktoberfest
« on: August 01, 2011, 01:17:31 PM »
Brewing an O'fest tomorrow and I have some Gambrinus Dark Munich I'd like to incorporate. The only problem is it's really dark (32 SRM) and so I'm starting to second-guess myself. Right now the grist is:

51% Pilsner
25% Munich (8 SRM)
14% Munich (32 SRM)
7.5% CaraVienne
2.5% CaraMunich

Obviously I'm going for the high end of the style in terms of both malt character and color. But I've never brewed with a Munich malt this dark before and so I'm worried about over-shooting it. Anyone have experience with this malt? I'm thinking I may back it down to more like 7-10% and replace it with either Pilsner or light Munich.

Ingredients / Re: Centennial hops partner
« on: August 01, 2011, 10:10:32 AM »
I use equal parts Centennial and Willamette for the late hopping in Ambers and Browns. Great combo IMHO.

In an APA, though, I'd probably go with the Amarillo. Unless you're hoarding it. ;)

The Pub / Re: My New Toy
« on: August 01, 2011, 05:58:43 AM »
Initial impressions are very positive. It takes off quickly and flocculates like a brick. It also kicks up a massive krausen, so if I can rig up a sanitary blowoff system I can top-crop rather than harvesting from the cone. I'm still dialing in my mash temps, but it seems to respond predictably as far as that goes. I had a 1.5°P drop in consecutive batches of Irish Red when I reduced the mash temp from 156°F to 151°F.

1272 is my all-around favorite yeast for ales. 051 is allegedly the same strain.

The Pub / Re: What's the Weather Like Where You Are?
« on: July 31, 2011, 10:51:24 AM »
BTW Vert, I spend the last two days above Telluride.  The only mushrooms I saw were growing out of wood.  Despite the moisture...perhaps it is just too early?

I've seen a few patches while out hiking, but not too many. With all the rain I'd imagine there will be a ton of them coming up in the next few weeks.

It isn't necessary to get to 18%. A few sequential pitches can do that for you.

All Grain Brewing / Re: Why has my efficiency gone to crap?
« on: July 30, 2011, 07:22:34 PM »
Actually if you ever look at a bag of malt, there are all sorts of lab result info for that "batch"

Which only vary by a few percent from one lot to the next, is my point.

Beer Recipes / Re: Wheat, Octoberfest, Ale?
« on: July 30, 2011, 12:24:08 PM »
Can we all, please, agree that it's acceptable to brew something this time of year without calling it an Oktoberfest? Please?

Haha! Just kidding! I'm off to mash in on my Imperial Rye Oktoberfest, fermented with Chimay yeast and dry-hopped with Citra.

General Homebrew Discussion / Re: Sanitizers
« on: July 30, 2011, 07:44:46 AM »
That would be me to a T.  I can't use B-T-F Iodophor  anymore as I can taste it in the  proper concentration.

You mean you can taste the residue left behind after sanitizing and draining a fermenter or bottle? No offense, but are you sure? Have you tried it blind? Even if there were 1 fl oz of 12.5 ppm iodine left behind in a fermenter, diluting that with 5 gal of beer would reduce the iodine concentration to 19.5 ppb. Google is telling me that ionic iodine has a taste threshold of 0.2-5 ppm depending on the source.

I wonder if you could be allergic to povidone. Have you ever had a reaction when having your skin swabbed prior to an injection or something like that?

Edit: Found references to a lower taste threshold.

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