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 ... 175 176 [177] 178 179 ... 274
Beer Recipes / Re: Sorachi Ace Saison, feedback time!
« on: July 17, 2011, 04:12:37 PM »
Hey, "L" is on the other side of the keyboard from "S" .... just sayin'.  ;)

In my defense, they're right next to one another on my keyboard!

Yeast and Fermentation / Re: How often do you check your gravity?
« on: July 17, 2011, 04:10:39 PM »
I take the first reading after visual indications indicate it's past high krausen, so 2-4 days depending on the yeast and gravity. Thereafter, every day, because I start to increase temperature once it's <5°P (1.020).

On the other hand, I've also let things sit for a month when I get busy. IME, if you don't under-pitch or introduce wild temperature variations, you shouldn't have a stalled fermentation. I've never had one.

And if you can't take a gravity reading without contaminating your beer, perhaps you should consider taking up knitting for a hobby!  ;)

That still makes me laugh every time.

Yeast and Fermentation / Re: High Gravity fast fermentation?
« on: July 17, 2011, 04:04:38 PM »
The first week it was at 70. The current fermentation temp is a high at 73 F (ambient temp of house thermostat). Inside the bucket, its probably even higher.

70°F ambient is far FAR too warm for almost any beer. Heck, 70°F fermentation temperature is too warm for most. That could be why the fermentation has (potentially) stalled out. Once activity started to slow down, the temperature in the fermenter probably dropped 10°F, and that will cause some strains to prematurely flocculate.

What is your average fermentation to keg/bottle time?

The average is ~14 days for an ale, 6 weeks for a lager (4 weeks at <40°F). That's assuming there's no secondary fermentation or dry-hopping, either of which would add about a week.

There is no used equipment market out there right now.

How do you figure? There have been five conicals in our size range posted on ProBrewer in the past month.

Beer Recipes / Re: Sorachi Ace Saison, feedback time!
« on: July 17, 2011, 01:53:43 PM »
WTF is "semony"? Maybe I don't wanna know?

Lemony! Lemony!

Geez man, head out of the gutter. ::)

Yeast and Fermentation / Re: High Gravity fast fermentation?
« on: July 17, 2011, 01:42:54 PM »
What was the temperature? That's the biggest variable in fermentation time.

High or low gravity, ale or lager, I've *never* had a beer take four weeks to ferment out. If yours do, you have a problem.

The Pub / My New Toy
« on: July 17, 2011, 01:20:41 PM »
Don't you just leave experimenting?

Yes, that's a liter of dense slurry.

Beer Recipes / Re: American Amber Ale feedback
« on: July 17, 2011, 01:16:05 PM »
Sounds like some testing is in order. Now, how can I justify adding a sack to our next grain order... ;)

The Pub / Re: Vibrams
« on: July 17, 2011, 01:15:05 PM »
We were NOT born with shoes...

We weren't born walking/running on concrete either. Like Matt said, chronic foot/leg pain is more likely due to poor technique. To that end, these (or barefoot running) probably help, by eliminating the padding that allows people to get away with heel strikes. But that's nothing you couldn't accomplish in normal shoes with a little training.

Keeping separate plastics is probably good insurance when brewing sours. Why not just get a second wine thief? They're what, maybe $8?

Beer Recipes / Re: Sorachi Ace Saison, feedback time!
« on: July 17, 2011, 12:59:31 PM »
Looks good to me; a little bigger than I'd want it but that's just personal preference. As soon as I read the topic title I thought, "Sorachi Ace in a Saison? Sounds perfect." It's very lemony.

I've never used honey malt, but from what I hear a pound is going to be way over the top.

I have heard of a technique used when brewing Saisons.  It says to pitch at 68 F and slowly raise the temp, over the course of a week or so, to the max of the range specified by the yeast producer, in this case 77 F.

That's more or less my standard technique for Belgian ales in general. I like to pitch cool (~63°F) and let the fermentation warm itself up as quickly as possible. I feel like that maximizes ester production while still keeping fusels in check.

Extract/Partial Mash Brewing / Re: Attenuation
« on: July 17, 2011, 10:44:21 AM »
If I could hit my OG target within 2 points every time I'd be ecstatic.

Yeast and Fermentation / Re: Am I over-pitching?
« on: July 16, 2011, 10:47:28 AM »
I'm wondering if a 1.7 L starter will be big enough for 2 smack packs.

They're pretty old packs though. Something like 70 billion cells total between them. So unless you're using a stir plate and/or aeration, you may be under-pitching.

I'm not sure what they're hoping to accomplish with this petition, given that it's a federal law:

The thought process is - limit capital investment in the beginning.  When the business model proves to be successful spend the money to upgrade to stainless.   If the business model doesn't work - losses are reduced.

There are several other threads on PB, but this is the one I was thinking of:

Pages: 1 ... 175 176 [177] 178 179 ... 274