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Messages - a10t2

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Equipment and Software / Re: 809 March Pumps
« on: October 17, 2011, 08:02:15 AM »
so if you have it oriented with the valves pointing vertically, you would want the "In" facing the ground?

That would put both the inlet and outlet horizontal. Ideally, with the pump mounted sideways, you'd want to rotate the head 90° so that it's back in the standard orientation.

Beer Recipes / Re: Pumpkin Ale
« on: October 16, 2011, 10:51:36 AM »
I'd cut back on one or both crystal malts. IMHO 17% is too much for any beer.

As far as pumpkin, I'm getting ready to brew a pumpkin amber with 58 oz (two cans) of pumpkin in the mash. I used one can a couple years ago and didn't have any problems sparging, but also got little pumpkin flavor from it.

The Pub / Re: Change for a buck?
« on: October 15, 2011, 03:35:46 PM »
Fixed that for you. :D

Hey, I never said that *all* people with ATVs don't care! ;)

All Grain Brewing / Re: Killing enzymes?
« on: October 15, 2011, 03:34:47 PM »
I'll be following up with some longer rest times once it's warmer in my kitchen.

I finally got around to this:

The biggest surprise for me was that even tripling the length of the mash resulted in a very modest (~2%) increase in attenuation.

The Pub / Re: Change for a buck?
« on: October 15, 2011, 09:17:43 AM »
And, there are laws that do not allow 4-wheelers off marked trails.

My experience has been that people with ATVs don't care.

Ingredients / Re: Pumpkin Pie Spice
« on: October 13, 2011, 09:04:31 PM »
The spice is what makes or breaks a pumpkin ale, so don't compromise.

Yeah, I ended up ordering from Penzey's online. Pushing back the brew date is only an issue because I'm trying to get five batches in before winter, so fingers crossed.

Living in a town of 400 people makes things difficult sometimes...

Ingredients / Pumpkin Pie Spice
« on: October 12, 2011, 09:18:20 AM »
I'm getting ready to do a pumpkin ale tomorrow, but I'm going to have to change up the spices from what I usually would do (ginger, clove, nutmeg, cinnamon). Apparently there's no grocery store around that has any whole spices. I did pick up a jar of organic, salt-free "pumpkin pie spice" (cinnamon, ginger, clove, nutmeg) from the hippy grocery store. So they're in the wrong order and it'll have too much cinnamon, but the bigger problem is that I'm not sure how to adjust quantities when using the ground spices. Do you use less because they're ground and extraction is better, or more because they aren't as fresh? I would have used a total of 22 g of the whole/crushed spices, but looking at other people's recipes using pumpkin pie spice, the quantities are all over the map - and they're all volumetric. Anyone have a good rule of thumb?

Yeast and Fermentation / Re: Yeast starter in fridge
« on: October 11, 2011, 08:46:37 AM »
It's still on the erlnmyer flask with an airlock.

Just checking - you didn't use the airlock while it was fermenting, right?

Beer Recipes / Re: All Munich Barley Wine?
« on: October 10, 2011, 04:58:44 PM »
I recently brewed a partigyle Barleywine/small beer (bitter) using only pale ale malt that I 'toasted' in the over at 230f for 2 hours.

I'm curious about that beer. Did it convert normally? Was efficiency typical? Attenuation?

Yeast and Fermentation / Re: using old yeast
« on: October 10, 2011, 04:55:54 PM »
i uploaded them from Shutterfly. not sure why they aren't showing up. how did you get them?!?

I followed the URL you posted originally:

That isn't the URL of an image, so you can't drop it into the SMF "img" tags and have it work. After a minute poking around your Shutterfly page, I can't see any way to extract a valid image URL. They may not allow it, or it may be something that only the image uploader can access. Since they're a service that primarily exists to sell photos, my guess is they simply don't allow it.

General Homebrew Discussion / Re: IBU standardization!?!
« on: October 10, 2011, 04:34:51 PM »
The IBU is standardized. It's the absorbance of beer that's been mixed with a reagent, measured via a spectrophotometer at a particular wavelength. That's what an IBU is. You can try to correlate the results of the test to the amount of alpha acids added to the wort, but only if you understand the limitations of your correlation. As was said here, one major limitation to IBU estimation is the saturation limits of the iso-alpha acids. So anyone who claims an IBU level above 100 is almost certainly blindly reporting the result of a formula, without understanding its limitations. (Or reporting a value they know to be false.)

If you want to look up the procedures for the assay they're available from the ASBC.

There are alcohol levels stated on beer labels.

Almost all of which are also incorrect, being the result of formulas rather than measurements.

Yeast and Fermentation / Re: using old yeast
« on: October 10, 2011, 04:23:39 PM »
try this again...

You'll need to upload them to a service that allows you to share the photos, like imgur or photobucket.

But looking at the picture, I'd give it more time. It doesn't seem to be finished fermenting.

Ingredients / Re: Why Does Carapils Get a Bad Rap?
« on: October 10, 2011, 01:35:36 PM »
maybe I'm wrong here but if I mash at higher temps I don't get the fermentability out of the base malts.
That's an interesting thought. My thinking is that any ratio of fermentable sugars to dextrins that would result from a pale/carapils combination could also be obtained by a different mash using the base malt alone. But that's based on an assumption (and all the caveats that go with it) that carapils, aka dextrin malt, is primarily composed of starches from dextrin size on down. If there's a significant fraction of larger polymers, then the beta-amylase would have less to work with and the results could be different.

It would be an interesting experiment for someone with really precise mash temperature control.

Equipment and Software / Re: temp control
« on: October 10, 2011, 08:56:43 AM »
If it's inside, then you just need cool.

I am immensely jealous of people who can say this. There are parts of my house that I struggle to keep above freezing.

Ingredients / Re: crystal malt 45L
« on: October 10, 2011, 08:30:49 AM »
I've seen Cara 45, it's the Belgian Caramunich from Dingemans.
The "Light Crystal" from Crisp Maltings is 45L and tastes great. I get it from Rebel Brewer, but I'm sure it's available elsewhere.

FWIW, I've found there to be a big difference between US, UK, and Belgian crystal malts. Getting the right flavors from it is going to be more important than a minor variation in color.

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