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Messages - a10t2

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Yeast and Fermentation / Re: Pitching Rates: Wyeast vs Mr. Malty
« on: October 27, 2011, 03:34:54 PM »
Why did I think that a vial was 125 ml?

The Wyeast activator packs are 125 mL.

The Pub / Re: CD to mp3
« on: October 27, 2011, 10:16:21 AM »
I have never had a situation where Media Player ripped to a proprietary format that couldn't play elsewhere.

I believe the default setting is to use WMA. That could have changed though. I haven't regularly used a Windows machine in a while.

Yeast and Fermentation / Re: Pitching Rates: Wyeast vs Mr. Malty
« on: October 27, 2011, 10:13:26 AM »
Dry yeast has come a long way, true.  BUT, I know that if I was at my LHBS and knew I could buy a "double" smack pack for $10 that would pitch the appropriate amount per Mr. Malty, I would.  And why couldn't WL just make a "double vial".  Still seems strange to me knowing that there are a lot of experienced homebrewers out here now.

I suspect (without any evidence) that since White Labs and Wyeast are competing against one another in a high-volume, low-margin market, they're each wary of increasing prices and losing business to the other.

Note that when Wyeast came out with the Activator packs, White Labs increased the cell counts in the vials (and the price, IIRC) almost immediately.

Yeast and Fermentation / Re: Wyeast 2206-Bavarian Lager for a Pilsner
« on: October 27, 2011, 10:08:55 AM »
It isn't the best choice for making a very very dry lager, so if your pilsners lean more toward the Czech (or - horrors - American) style, you might want to use something like 2124 or 2035.

That said, though, 2206 is my favorite all-around lager yeast.

Yeast and Fermentation / Re: Pitching Rates: Wyeast vs Mr. Malty
« on: October 27, 2011, 10:06:55 AM »
Back to the price. My expert recoments to pitch 1 liter per one BBL of 1050 lager.
This translates to 5 liters of slurry that I need to buy. With shipping it is almost $500.

I don't know where you're getting the yeast, but BSI was charging me a little more than half that. It might be worth giving them a call.

The Pub / Re: CD to mp3
« on: October 27, 2011, 08:27:17 AM »
Is there no way that I can somehow plug the output from the CD player to my computer, push the play button on disc 1 and let it record all the way to Number 300?

Not and have it title the CDs/tracks for you. If you think shuffling 400 discs in one at a time is going to take a while, imagine typing in all the song titles. :o

There's a setting in iTunes that will rip any CD as soon as you put it in the drive. Turn that on, then just switch discs every time you walk past the PC. If it's a reasonably modern computer, each disc will take <5 min.

Be careful using Windows Media Player. MS loves their proprietary formats, and you could get yourself in a situation where you'd have to re-encode to play the music using anything else.

Extract/Partial Mash Brewing / Re: mini-mash conversion test?
« on: October 27, 2011, 08:20:11 AM »
Good water with pH in the 5.0-5.4 range. But I did not check the pH during or after the mash. Next time I will do that for certain. I have the cheap pH strips, but that is good enough for now.

There's a red flag. Where is the water coming from? Municipal supplies will ALWAYS have pH > 7 because it's easier on the pipes. If you're using the cheap strips, that's probably the issue. They're wildly inaccurate. You can get 100 ColorpHast strips for ~$20, and they're well worth it.

The first things to check are still instrument calibration and crush though.

Equipment and Software / Re: Calibration brew for BeerSmith 2.0
« on: October 24, 2011, 07:45:42 AM »
I assume you've seen this, but just in case:

All Grain Brewing / Re: Mash bed temp
« on: October 23, 2011, 09:39:10 AM »
So my question is, is there is inherent variability in the mash bed (other specifics: rubber maid cooler, 30 lbs of malt), or is this an effect of fiddling with the strike water.

I think it's probably the result of not stirring enough. I stir for 2-3 minutes, continuously, making sure to move the mash around in all three axes, before the temperature is more or less uniform.

Homebrew Competitions / Re: Entering smoked porter
« on: October 23, 2011, 09:36:22 AM »
If the smoke flavor is immediately noticeable it should go in 22. If it's a subtle hint that a judge may or may not pick up on, it probably wouldn't do well in 22, and I'd enter it in 12 and hope they don't notice.

Yeast and Fermentation / Re: Restarting a stuck fermentation, methods?
« on: October 23, 2011, 09:21:36 AM »
He used dry extract. While I agree that this may be the culprit I have managed to get extract batches to attenuate better than that. He also adds brown sugar which should lower the FG a bit overall.

I think the key here is that the recipe contains a significant amount of crystal malt (1.5 lb), plus whatever crystal malt was in the extract to begin with. The "grist" was something like 15-20% crystal malt overall.

Even if the sugar fermented out fully, 8 oz in a 5 gal batch would only drop the FG ~0.0018.

Extract/Partial Mash Brewing / Re: mini-mash conversion test?
« on: October 22, 2011, 03:05:29 PM »
So you missed the caveat about not diluting too much?

Nope, just misinterpreted it. I thought you were talking about using too thin a liquor:grist ratio.

Glass is a pretty good heat insulator.  I suspect the LC thermometers are showing a weighted average of the internal and external temperatures of the fermenter.

Glass may be a good insulator, but it's got nothing on air, which is 30-40 times better. The temperature of the stick-on thermometer should be very very close to the liquid temperature.

Extract/Partial Mash Brewing / Re: mini-mash conversion test?
« on: October 22, 2011, 12:20:13 PM »
is this good? according to Palmer's efficiency calculations it's not. 28pts x 3.25G / 4.625 lbs of grain = 19. Palmer says shoot for 27-30. Below 25 is poor.

Rule out simple things first. Make sure you're crushing well and that your instruments are calibrated. With this being a mini-mash, my next suggestion would be to evaluate your sparging technique. Make sure that whatever you're doing is getting all the sparge liquor in complete contact with all the grains.

The next thing too look at would be pH. With this mash having a large amount of dark roasted malt, if you used really low-alkalinity water you could have pulled the mash pH down far enough out of range that 60 min wasn't enough time for full conversion. Do you know your water chemistry? Did you check the mash pH?

Munich will convert itself.  Dark Munich will just convert itself.  If you didn't dilute the enzymes too much, you should be OK.  The iodine test says you are on your way.

I agree that this particular mash was probably fine, but you need to be careful about generalizing when it comes to Munich malts. Light Munich can be as low as 60-80 L, and Dark Munich much lower. In that case 2 lb of Munich wouldn't necessarily convert 2.5 lb of other malts - at least not quickly.

As Denny mentioned, an iodine test isn't necessarily easy to perform and interpret.

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