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Messages - a10t2

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Beer Recipes / Re: Caramel Machiato
« on: November 28, 2011, 04:01:11 PM »
To get coffee flavor in a stout, I like to use roasted barley. It's a completely different flavor than black patent. 1-2% will keep it subtle. If you're going to add coffee directly, you might just want to skip it.

2 lb of lactose is too much IMHO. I'd keep it closer to a pound.

Yeast and Fermentation / Re: Problem with attenuation
« on: November 26, 2011, 11:53:03 PM »
The first thing to check would be the calibration on both your mash thermometer and the temperature controller. If you were mashing high and/or fermenting low, that could be the issue.

Ingredients / Re: Diastatic Power of Munich
« on: November 26, 2011, 07:45:04 PM »
Is this a catalytic reaction in that the enzyme is never used up or what?

All enzymatic reactions are catalytic. I think the recommendations for minimum diastatic power (35 Lintner or so) are based on being able to achieve full conversion in a reasonable amount of time.

The Pub / Re: Blue Rhino
« on: November 26, 2011, 07:04:36 AM »
Oh she it...  I feel a PV=nRT argument coming on...    :D

(Price)(Volume) = number of Real Tanks filled?

Four weeks is a VERY long timeline for an ale. If you pitch a standard amount of yeast, an average-gravity ale should reach FG in 3-6 days. Bottle three days after that and it should be carbonated well ahead of time. You'll probably even have a week or two left for cold conditioning to drop it bright. If your bottles aren't carbonated after 7-10 days, you're probably storing them at too low a temperature. 75°F or so is ideal.

Using one plastic bottle per batch will let you know when the beers have carbonated, without having to open them.

Ingredients / Re: Diastatic Power of Munich
« on: November 25, 2011, 07:41:30 PM »
So if I am mashing 8 lbs of Munich with 3 lbs of malted rye I should be ok? Weyerman Munich.
If the rye is malted, it should be able to convert itself anyway. The Munich would just be insurance.

The Pub / Re: Japan quake
« on: November 25, 2011, 04:09:54 PM »
Japan on the other hand used more clay-rod technology. Less spewed up and about.

Never heard of it. Maybe "clad-rod"? The uranium oxide pellets are ceramic (the same as the RBMK/Chernobyl fuel pellets), but clays are organic.

Not that it's really essential to the point. I just wanted to make sure I wasn't further out of touch with the industry than I thought.

The Pub / Re: I need a sword...
« on: November 25, 2011, 04:02:43 PM »
I really did carve a taco on my way home tonight.


All Grain Brewing / Re: Racking under CO2
« on: November 18, 2011, 09:01:48 PM »
Are you just using CO2 to start the siphon, or do you also need to overcome the static head (i.e. have the fermenter and keg on the same level)? If the latter, you'll need to be able to pressurize the fermenter to 2-3 psi, meaning you definitely can't use a glass carboy, and even a plastic bucket might not stay sealed.

Yeast and Fermentation / Re: Lager Slurry
« on: November 18, 2011, 08:35:45 PM »
I'm picturing siphoning off the beer, dumping the carboy into cleaned and sterilized bowl and dividing this equally between two new 5 gal batches.

If the new beers are roughly average gravity, that would be pretty significant over-pitching - not that that's the worst thing to do to a lager. I've never had a slurry come out of a fermenter that was less than ~3.5 billion cells/mL. So even if your viability is low and the non-yeast percentage high, 200 mL is about the maximum you'd need for an average-gravity lager.

The Pub / Re: Got Wood?
« on: November 17, 2011, 04:05:19 PM »
I was hiking this summer up there, and all of a sudden a big round of spruce flew across the road and crashed down the other side.  The wood cutter apologized profusely; that wasn't you was it?

Nope. I wouldn't apologize. ;)

The Pub / Re: Another Bacon product...
« on: November 17, 2011, 05:52:54 AM »
So, um... it tastes terrible. Like burnt rubber cooked in bacon grease. Just so you guys know.

The Pub / Re: Got Wood?
« on: November 17, 2011, 02:16:01 AM »
I went up just below snow line and scabbed some more wood today;  some old growth western juniper.

Lucky you; I don't think I'll be able to get out again and I only have about three cords. Things could get interesting come March...

Yeast and Fermentation / Re: Lager Slurry
« on: November 17, 2011, 01:08:59 AM »
300ml of the slurry is all you'll need

What size batches are you doing? If it's clean and fresh yeast that's over a trillion cells, which for a 5-6 gal batch at average gravity is around 4 million/mL-°P, about three times the standard lager pitching rate.

Yeast and Fermentation / Re: 1 liter starter w/2 Wyeast 1056 packs
« on: November 16, 2011, 05:33:05 PM »
One thing I can say with great confidence is you wont actually experience any growth in cell count at that pitching rate.

Care to bet on that? ;)

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