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Messages - a10t2

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2611
Yeast and Fermentation / Re: US-05...Is One Packet Enough?
« on: February 12, 2011, 07:06:29 PM »
Sean (a10T2) did a yeast pitching test with a number of volunteers and shared the results they found but did anyone actually do everthing the exact same or not?

You lost me there. Are you maybe thinking of the BBR/BYO experiment where everyone who participated brewed on their own?

2612
1.201

2613
Yeast and Fermentation / Re: US-05...Is One Packet Enough?
« on: February 11, 2011, 04:26:58 PM »
I would probably still use his calculator to a point if the site wasn't so slow in loading...

Well, it's Flash, so mystery solved on that one.

2614
Yeast and Fermentation / Re: US-05...Is One Packet Enough?
« on: February 11, 2011, 01:19:55 AM »
I'll second Keith's "meh". WB-06 makes an OK, but not great, American wheat. It isn't a hefeweizen yeast at all IME.

2615
Yeast and Fermentation / Re: US-05...Is One Packet Enough?
« on: February 09, 2011, 01:18:42 PM »
Per Clayton Cone at Lallemand, yeast can't exhibit selective permeability of the cell wall during rehydration. So when rehydrating in wort, all of the compounds in the wort will enter the cells. That kills some (possibly as many as half) of them outright, and can result in reduced health in the survivors.

2616
The Pub / Re: pork soda
« on: February 09, 2011, 12:57:11 PM »
Too bad the name's taken. That would be great for a rauchbier.

2617
Kegging and Bottling / Re: Priming Sugar and Kegging
« on: February 09, 2011, 07:39:06 AM »
It works, but you need to make sure the keg lid is seated first. I have a couple that won't seal until they're hit with 20-30 psi for a few minutes. If you add the sugar without sealing the lid all the CO2 will just escape as it's produced.

Personally, I'd think it's all downside. Force-carbonating with CO2 is faster, costs about the same as the sugar, and leaves less sediment.

2618
Kegging and Bottling / Re: How Much CO2 Does it Take?
« on: February 09, 2011, 07:34:19 AM »
Get some of this stuff: http://www.northernbrewer.com/brewing/gas-leak-detector.html

It's a ridiculously large amount that will last you a lifetime, and cheap enough to pay for itself the first time you don't accidentally blow down a tank.

2619
The Pub / Re: Grammar Police issues a public flogging...
« on: February 08, 2011, 10:51:21 PM »
Plus they mixed up "its" and "it's". The irony...

2620
Kegging and Bottling / Re: How Much CO2 Does it Take?
« on: February 08, 2011, 09:36:27 PM »
Depending on temperature and carb levels, to carb and serve a 5 gal keg should each take about 60-80 g of CO2. So with no losses, a 10 lb tank should carb and serve at least 28 kegs. If you aren't getting 15 out of it, you definitely have a leak.

2621
Kegging and Bottling / Re: Cold conditioning vs priming sugar calculations
« on: February 08, 2011, 04:28:08 PM »
You want to use the warmest temperature the beer reached post-fermentation. In this case, that would be 68°F.

When cooling, some CO2 will return to the beer, but unless the headspace is equal to the liquid volume the effect will be less than 0.1 vol.

2622
General Homebrew Discussion / Re: Frigid Weather Brewing
« on: February 08, 2011, 03:39:52 PM »
BTW, I've been drinking your THA clone recently. Very tasty!

Sweet! Would you call it cloned? I can't get THA any more, so you'd better believe I'll have that recipe on tap all summer and fall...

2623
General Homebrew Discussion / Re: White House Homebrew
« on: February 07, 2011, 08:37:21 PM »
Jefferson was not only a brewer but apparently had more than a passing interest in brewing science: http://www.monticello.org/site/research-and-collections/beer

On the other hand...
Quote
"I have no reciept [sic] for brewing," Jefferson replied, "and I much doubt the operations of malting and brewing could be successfully performed from a reciept."

2624
All Grain Brewing / Re: Water profile for pale ales
« on: February 07, 2011, 03:52:22 PM »
Here's my process: http://seanterrill.com/2009/08/08/water-water-everywhere/

For your water, I would start by cutting it 50/50 with distilled or RO water, then add 0.25 g/gal CaCl2. That gives you:

Ca 49 ppm, Mg 13 ppm, Na 46 ppm, SO4 110 ppm, Cl 34 ppm, HCO3 68 ppm, and an RA of ~10 ppm CaCO3. That should be fine up to maybe 10 SRM; if you're going much darker than that add a little chalk. 0.5 g/gal CaCO3 would bring your RA to ~40.

2625
General Homebrew Discussion / Re: White House Homebrew
« on: February 07, 2011, 02:17:56 PM »
The WH kitchen staff are all active military--Navy, I think.

That's the stewards, not the kitchen staff.

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