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Messages - a10t2

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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.

Ingredients / Re: crystal malt 45L
« on: October 09, 2011, 07:05:59 PM »
The Cara 40 should be basically identical.

The Pub / Re: Steve Jobs Dead at 56
« on: October 09, 2011, 09:28:38 AM »
If you have a difference of opinion, you're a troll? Why's that?

I think it's that in this case, the troll has a long history of trolling.

Yeast and Fermentation / Re: using old yeast
« on: October 08, 2011, 12:12:50 PM »
should i expect this starter to take longer since there are so few viable yeast?

Yes. When starting with that small an amount of yeast, I'd use 250 mL or 500 mL as a first stage.

Ingredients / Re: Why Does Carapils Get a Bad Rap?
« on: October 08, 2011, 08:54:04 AM »
I'll still use it.  In my pilsners I like to mash around 148F, carapils helps keep the beer from being too thin.

So I have to ask, why not just mash at higher temperature?

The Pub / Re: Back in the USA
« on: October 07, 2011, 03:58:08 PM »
Welcome back! I saw your name on the new BBR episode but haven't had a chance to listen yet.

Any chance you're headed out this way?

The Pub / Re: Steve Jobs Dead at 56
« on: October 07, 2011, 03:54:19 PM »
When Jobs came back to the company in 1997 after an absence of 12 years, Apple stock was selling for around $3 a it's close to $400 and the company is worth more than Microsoft.  LOL.

It's also split twice since then. So it's trading at ~$1500 adjusted. A 50,000% ROI in a little over a decade.

Disclosure: I've been a shareholder since 2001.

Ingredients / Re: Looking bad for barley...
« on: October 06, 2011, 07:41:30 AM »
That's a good point - is the decline in barley going to effect brewers.  Making numbers up, but if brewers use 50% of the barley crop

Maltsters actually account for >90% of the barley crop.

Just so no one tries to reinvent this particular wheel:

The Pub / Re: Steve Jobs Dead at 56
« on: October 05, 2011, 09:01:15 PM »
I've been trying really hard not to be bummed out by this, and mostly failing. I can't say that I knew Steve personally, though I met him a couple times. But I've been an Apple fan for as long as I can remember (I'm the same age as the Macintosh) and I can't help but feel like it's the end of an era. One of those constants that we take for granted has been taken away from us before its time.

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