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Messages - a10t2

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2596
Zymurgy / Re: 2011 Gold Winning Strong Ale - Hey! That's My Beer's Name!
« on: August 24, 2011, 06:27:18 PM »
That's a great name. I'm calling mine Big Dump, since it's brewed first thing in the spring and put away for the following winter.

2597
General Homebrew Discussion / Re: Moktoberfest yeast recommendations?
« on: August 24, 2011, 04:01:41 PM »
Personally, even though you'll only be able to lager it for 2-3 weeks, I'd brew it as a lager. Accept no substitutes!

2598
There is no such thing as secondary fermentation.

What about bottle conditioning?

2599
I've done a month or more without ill effects, even in the 60s.

2600
Yeast and Fermentation / Re: Danstar dry yeast, prices are nuts!
« on: August 23, 2011, 05:25:30 PM »
Supply and demand. I don't know why it took them so long after Fermentis raised prices, but they're back in line with their competitors now.

Regarding liquid vs. dry, the dry packets (when properly rehydrated) still have twice as many cells as the liquid products.

2601
The Pub / Re: East coast earthquake
« on: August 23, 2011, 12:43:05 PM »
A couple friends in DC felt it.

It happened on the same continent as a nuclear power plant, so I'm going to spend the next week explaining to every single person who has my phone number/email address/facebook page that nuc plants don't just blow up for no good reason. Again.

2602
Yeast and Fermentation / Re: Dry yeast (Rehydrated) pitching temps
« on: August 23, 2011, 12:18:54 PM »
I don't see why the manufacturers don't want to sell more yeast

That continues to absolutely baffle me.

2603
The Pub / Re: "Never Again" beers
« on: August 23, 2011, 12:11:58 PM »
Different strokes, I guess... I can't wait for fall and my Chipotle Porter.

Edit: Of course, I'm also putting the chile'd and non-chile'd batched on tap side by side so that people can blend to their tastes.

2604
All Grain Brewing / Re: Single-malt beers
« on: August 22, 2011, 05:53:48 PM »
Wish I could brew everyday! There are too many options and possibilities!

I remember that feeling. :-\

Anyway, chewing some of a specialty malt can generally give you a pretty good idea of what it will bring to the beer. I've also heard of brewers making "malt teas" and blending them to try out different grists.

2605
All Grain Brewing / Re: So, how long to do a 5 gallon all-grain batch?
« on: August 21, 2011, 04:30:45 PM »
So what benefits does fly sparging have and what about beers in the 1.060-1.100 range? Can you batch sparge there?

Other than a small efficiency gain (always less than 5%) there's no benefit to fly sparging. You can batch sparge any mash. The higher the gravity, the thicker the infusion needs to be, assuming you're trying to get equal runnings.

2606
All Grain Brewing / Re: Refractometer
« on: August 21, 2011, 09:21:09 AM »
The hydrometer simply is a better tool.

Agree to disagree, then. ;)

2608
All Grain Brewing / Re: Refractometer
« on: August 20, 2011, 01:44:14 PM »
Beer is a complex blend of sugars that will refract differently.

Granted, but with the appropriate corrections the hydrometer and refractometer should still agree within a point or two for both OG and FG. If you can't get that kind of agreement, and they've both been calibrated properly, then I'd bet one or the other is defective.

2609
All Grain Brewing / Re: am I wasting my time?
« on: August 20, 2011, 12:08:20 PM »
Will I be able to get any information from the OG of these three samples in terms of effect of the toasting on enzyme activity? If they all hit more or less exactly the same OG have I determined that the toasting didn't effect the enzymes? or do I have to then ferment the samples and check FG to get that info?

Checking the gravity will only tell you that there are carbohydrates in solution, not the fermentable/unfermentable starch breakdown. For that you'll have to do a forced ferment test.

2610
Kegging and Bottling / Re: Can your pressure "hit a wall"
« on: August 20, 2011, 07:17:21 AM »
Did I pressure out?  In other words could it not take any more CO2 since it was already in there?

No. If you increased the regulator pressure and let it sit for several days, you should have seen a noticeable increase in carbonation. You may have a leak. Are you sure you set the regulator for 16 psi? No offense, but I've found most people don't know how to set a regulator.

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