Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - a10t2

Pages: 1 ... 173 174 [175] 176 177 ... 256
2611
All Grain Brewing / Re: 2.5 hour mash ?
« on: April 03, 2011, 06:26:31 PM »
There is a conversion table to check your mash OG.
Thinner mash lower OG.
This seams to be better then iodine test.

That just tells you that you've solubilized the starches, though, not that they've been converted.

2612
All Things Food / Re: A new Sushi place
« on: April 03, 2011, 11:12:28 AM »
Quote
Just come
and try it !

"It's San Antonio, we know you don't have any options!"

2613
A finished beer will have, at most, roughly a million cells per milliliter. So if it was stored cold there could be as many as ~350 million cells in a 12 fl oz bottle. More than likely, it's actually less than 100 million. So the key is to start with a very small volume of wort and step up several times. I like to start with 50 mL of wort, then 250 mL, then 1 L, give or take. At that point you should have roughly 50-100 billion cells and you can treat it like a pack or vial.

2614
Questions about the forum? / Re: White Pages of Death Support Thread
« on: April 02, 2011, 04:30:57 PM »
After a year and a half of being on the forum almost daily, this his now happened to me half a dozen times in just the past two days. Maybe the timing will give the server gnomes a clue...

2615
All Grain Brewing / Re: Batch sparging big grain bills
« on: April 02, 2011, 10:42:07 AM »
That's a large enough volume and a small enough grain bill that I don't think there's any need to no-sparge it unless you want to brew a small beer with the second runnings. If you mash with 6.3 gal and sparge with 4.0 gal you'll have equal runnings and only take up 32 qt of volume in the tun. With 100% conversion efficiency that will get you 8.0 gal of 1.063 wort, 5.25 gal at 1.098 post-boil.

2617
Yeast and Fermentation / Re: Chimay
« on: April 02, 2011, 08:43:52 AM »
FWIW you are brewing a Belgian Ale .... Belgium is a country. You don't brew an America IPA.  ;)

Maybe you don't, but out here we do. These colors don't run, baby! ;D

2618
The Pub / Re: It's Friday! I'm out! (And heading to happy hour!)
« on: April 01, 2011, 06:43:21 PM »
1323 Greene St, Silverton CO. I was joking, but if anyone actually comes up to Silverton the beer's on me.

2619
The Pub / Re: It's Friday! I'm out! (And heading to happy hour!)
« on: April 01, 2011, 06:06:01 PM »
I missed happy hour, but the POW has live music if anyone wants to meet up with me there. ;D

2620
Questions about the forum? / Re: White Pages of Death Support Thread
« on: April 01, 2011, 04:16:28 PM »
This actually just happened to me for the first time today. Had to click reload 5-6 times before the page would render.

2621
If you aren't getting full conversion in an hour I think your mash chemistry may be a little out of whack. As long as I get my pH in range I have >90% conversion when I start recirculating at 45 min.

2622
I always mash longer than 1 hour. One hour is not long enough, IMO.

Long enough for what?

2623
Questions about the forum? / Re: Getting weird "index" downloads
« on: March 31, 2011, 10:32:54 PM »
Simple things first: is there any chance you're accidentally holding down whatever key would cause you to download a file instead of rendering it in the browser? By default I think that would be Control.

2624
Extract/Partial Mash Brewing / Re: Partial Mash Vacation
« on: March 31, 2011, 10:29:27 PM »
I did something similar recently. AG, but a stovetop partial boil. Total time including cleanup was 3:40. It's amazing how low-maintenance a brew day can be once you have everything sorted out. I remember my first few brewing sessions as 8 hour debacles.

I pitched the yeast, cleaned the kettle, put everything away, then checked my watch. "1:30?! What do I do the rest of the day?"

2625
All Grain Brewing / Re: Great Western 2-row vs. Pale Ale
« on: March 31, 2011, 07:14:16 PM »
Depending on how darkly kilned the pale malt is, you may not notice any difference. If it's particularly dark (>3 SRM) you may notice a slightly sweeter or maltier character. If the recipe has a lot of character grains, that difference probably wouldn't even be perceptible.

Pages: 1 ... 173 174 [175] 176 177 ... 256