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Messages - a10t2

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All Grain Brewing / Re: Getting Started
« on: July 20, 2011, 03:44:36 PM »
When mashing for high fermentability, I'll typically hold 149°F for 90 min, instead of my usual 60 min mash. If I do that and have little or no crystal malt in the grist, I'll get 80-85% ADF using ale yeasts and 85-90% with a lager yeast.

I don't worry about variations of less than 1°F.

All Grain Brewing / Re: Getting Started
« on: July 20, 2011, 01:43:46 PM »
from my understanding if you mash at 145 degrees you get more fermentable sugar making it dryer.
and at 160 you get nonfermentable sugars making it thicker
So my recipe that I bought ask for a mash temp at 152, I am guessing they wanted that so get a mix of sugars?
This is all very complex

Not so very complex really. You've got it exactly right. Although 145°F is pretty low for a single infusion mash - I wouldn't go below about 149°F or you may have problems with the mash fully converting.

The Pub / Re: 42 Years Ago...
« on: July 20, 2011, 01:41:09 PM »
The modern day American culture (an oxymoron if there ever was one) could care less for the most part, it seems.

Idiots always shout the loudest. It doesn't make them a majority.

Here's an excellent article, originally published in Zymurgy:

Besides the importance of fermentation temperature control, let the gravity of the beer tell you when it is ready- not some time range stated by a recipe.

That's excellent advice. Most brewers, their first time (or first few times) out, fall into what I call the "newbie trifecta":
1. Not pitching enough yeast.
2. Pitching and fermenting too warm.
3. Removing the beer from the yeast too early.

Just remember that yeast make the beer and you'll do fine. That's the great thing about starting with extracts, actually - most of the other work has been done for you, and you can focus entirely on keeping the yeast happy.

The Pub / Re: My New Toy
« on: July 19, 2011, 03:53:21 PM »
Yum.  Sounds like I need to come down and try your taps.

Berliner Weisse just went on yesterday.

On the other hand, in mid-August it'll be a Smoked Vienna Lager. But September is Oktoberfest. Then again, October is going to be Double IPA...

You may just have to move. ;D

I still owe you data Sean, but I haven't had time to do any testing.  15 days until my defense. ;)

That's an acceptable excuse... for now.

Good luck!

The Pub / Re: what not to name your brewery
« on: July 19, 2011, 08:38:06 AM »
But, but, remember what you said you do to your mash in that other thread?  :D
Yeah, but that's a trade secret;)

Speaking of which, I hope there's no FDA limit on sweat that can be introduced pre-boil. I'd be *way* over on this morning's mash.

I've always wondered about Rock Bottom Brewery.

At a lot of their locations, it's a pretty accurate description.

I use a long 10ML glass pipet with a pipet bulb then a few drops on the refractometer, then I run the numbers through the morebeer refractometer spreadsheet found at

Good idea. Bad spreadsheet. ;D

Events / Re: No Ticketmaster next year....please?
« on: July 19, 2011, 05:54:37 AM »
The BA and AHA are affiliated, but I don't think posting your comments here will get them seen by anyone at the BA who's responsible for putting on the GABF. Much better to contact them directly IMHO.

Yeast and Fermentation / Re: Starter size?
« on: July 19, 2011, 05:50:10 AM »
As far as the columns marked Volume U.S. gallons is that how much I want to end up with or the amount that I pitch into after boil.

That's the volume in the fermenter when you pitch the yeast. I have to ask, though - are you leaving so much behind in the fermenter that it would make a difference?

As far as the growth factor and viability columns I'm a little bit confused as for what values to input.

"Growth factor" lets you decide whether you want to make a large starter with fewer (usually one) yeast products, or a smaller starter beginning with more yeast. Just move it around until the number of packs/vials and the starter volume match up with what you're able/willing to do.

The viability calculator is my only real gripe with the MrMalty calc, since it assumes a linear reduction in viability over time. For the most part, though, if your pack/vial is reasonably fresh you can just put in the production date and let it estimate viability for you.

Ingredients / Re: Male hop plant
« on: July 18, 2011, 06:27:43 PM »
Keep it away from yer wimmin plants.

It's kind of hard to misinterpret that - 27 CFR 7.21 does not apply.  The difference is when the growler is a "bottle" and when it is a "glass".

The way I'm reading it, that would depend on whether or not a "glass" is also a "container", which may or may not be the case:

Container. Any can, bottle, barrel, keg, or other closed receptacle, irrespective of size or of the material from which made, for use for the sale of malt beverages at retail.

You may well be right, but I'm going to be a good boy, keep my mouth shut, and do what the government tells me. I'll bring it up again next time I'm on the phone with TTB - which, despite the fact that they're always very nice and very helpful, I'm hoping isn't any time soon.

A temperature-controlled fridge is certainly nice to have, but not necessary, even for lagers. A "swamp cooler" and some frozen water bottles will let you ferment at least 10°F below the ambient temperature.

Equipment and Software / Re: Stir plate issue
« on: July 18, 2011, 12:42:32 PM »
I assume the adapter is putting out 12v, but I don't have any way of testing it.

Sounds like you need to buy/borrow either a DMM (, or a second power supply for testing.

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