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Messages - a10t2

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All Grain Brewing / Re: So, how long to do a 5 gallon all-grain batch?
« on: August 20, 2011, 06:45:36 AM »
4.5-5.5 hours, depending on the length of the mash and the boil.

Yeast and Fermentation / Re: Follow up - Re: California Ale screw up
« on: August 19, 2011, 10:25:41 AM »
Anyone else experienced this?

Nope. I've used that yeast a couple dozen times and I generally have krausen pushing out the airlock, fermenting 5.5 gal in a 7 gal bucket.

Equipment and Software / Re: 1 to 3 barrel systems?
« on: August 19, 2011, 08:35:46 AM »
Pretty much any manufacturer of small brewing systems will make something in that range. Where you went from there would depend on what your specific needs are.

There are many many others; I just happened to have those bookmarked.

Equipment and Software / Re: Question for conical users?
« on: August 18, 2011, 01:55:09 PM »
How long do you whirlpool for and do you worry about knocking down the wort in the kettle? It seemed I had problems getting aroma / flavor with a 30 min whirlpool without knocking down to 175-180F -- some sources I looked into indicated that isomerization continued at temperatures >190F. Just curious if anyone else encountered this --

10 min whirlpool, then a 20 min hot stand. I add aroma hops (which are only in our IPA) at the end of the active WP and let them settle out during the hot stand. I I don't know that I can really comment on the temperature issue though, since my worts boil at 195-198°F. I do feel that I get excellent aroma in the IPA by doing this.

Going Pro / Re: Becoming a professional Brewer
« on: August 18, 2011, 01:42:41 PM »
Our brewers operate fork lifts more than they weigh ingredients, and clean/sanitize stuff that smells bad more than anything else.

... and most brewers would be extremely jealous of them for having a forklift.

Equipment and Software / Re: Question for conical users?
« on: August 18, 2011, 09:07:52 AM »
great info guys.  Does anyone have any insight on what the professionals do?

I can't speak for everyone, but I whirlpool, let it settle, then pump through the heat exchanger into the conical, and don't dump until I'm at FG. I have a sight glass inline on the HX output and once trub starts to flow I stop knocking out. IMHO the whole point of a conical is that the the surface area of the trub is small to begin with, and will rapidly be covered by yeast anyway. When I do dump yeast there's only a gallon of trub/dead yeast at most, and that's <1% of my cast-out volume.

The Pub / Re: Done. Passed.
« on: August 18, 2011, 08:57:32 AM »
My postdoc paperwork isn't worked out yet, so as of this Friday I'll be officially unemployed.  I think they still expect me to show up for work though. :)

Have fun. I was stuck in that particular limbo the entire summer between undergrad and grad school. It did make for a nice first check once the office staff processed everything at the beginning of the fall semester though. ;)

Ingredients / Re: Honey into fermenter of IIPA
« on: August 17, 2011, 07:23:44 AM »
I am still puzzled how a single pound of honey can lower the FG an extra 2 points (I figured the 8 points of honey added fully fermented out, but no more, thus leaving the FG the same)

It's because the SG of ethanol is quite low (0.789) compared to the beer, so even small amounts can have a large effect on the FG.

The Pub / Re: "Never Again" beers
« on: August 16, 2011, 06:51:30 PM »
As a matter of fact, I will probably steer clear of any beer in a can again.

But by that logic, if you had a bad beer on tap, you would never drink draft beer again.

General Homebrew Discussion / Re: New AHA Logo
« on: August 16, 2011, 04:19:24 PM »
I think they need to redo the banner too. It doesn't quite look right. The shades of brown are too close together, but not a match.

+1. That caught my eye first thing this morning, even before I noticed the logo had changed.

Ingredients / Re: Honey into fermenter of IIPA
« on: August 16, 2011, 04:02:42 PM »
so if your 1.070 malt only IPA had 80% attenuation, you'd finish around 1.014.  If you add a lb of honey, your OG should go up to ~1.078, but you should still finish at 1.014.

Well, technically if the honey ferments out 100%, the FG would drop to 1.012.

The Pub / Re: "Never Again" beers
« on: August 16, 2011, 06:12:49 AM »
Anything by Atwater Block. I've had three of their beers and they were all contaminated.

Yeast and Fermentation / Re: Low attenuation please help
« on: August 15, 2011, 09:00:32 AM »
Yes, using a refractometer. I think I'll do a couple samples using both and see how accurate ProMash is.

If you're willing, please share the results.

This is pure speculation, but if you're oxygenating I think there might be some benefit to pitching afterwards. It's possible that the O2 levels immediately around the stone could build to the point that they'd be toxic.

Yeast and Fermentation / Re: Low attenuation please help
« on: August 13, 2011, 04:00:44 PM »
i found out that ProMash does this correction for you!

Well... Yes, it does do a correction. It's just wrong.

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