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Messages - a10t2

Pages: 1 ... 175 176 [177] 178 179 ... 294
2641
The Pub / Re: woo hoo! We win!!!
« on: December 06, 2011, 09:00:19 PM »
They have lots of interesting data on that site...
http://www.city-data.com/top2/co14.html
http://www.city-data.com/top2/co15.html

The strange part is that those two lists overlap. Apparently they only survey about 200 counties.

2642
Ingredients / Re: 15 kg of hops...
« on: December 06, 2011, 05:10:30 PM »
Ah, true. With my centennial ale I laugh at Jim Koch's "more than a pound per barrel" hop utilization. But not by much.

I laugh at that commercial too. But then I taste a Sam Adams, and wonder where all those hops are going. ???

2643
Beer Recipes / Re: Modification question
« on: December 06, 2011, 01:04:51 AM »
For a no-sparge, you can get a really accurate estimate of the pre-boil gravity as long as you assume 100% conversion efficiency. Given that, the only factor that impacts SG is the liquor-to-grist ratio. Kai has a chart here: http://braukaiser.com/wiki/index.php?title=Troubleshooting_Brewhouse_Efficiency#Determining_Conversion_Efficiency

Since you want to dilute to 5 gal at 1.050, you need to collect 3 gal at 1.085. Checking the chart, you can see that requires a mash ratio of 1.44 qt/lb. Assuming 0.12 gal/lb absorption and no dead space, x is the grain weight in pounds:

3 + 0.12x = (1.44/4)x; x = 12.5 lb

2644
Equipment and Software / Re: CFWC upgrade in the works.
« on: December 05, 2011, 05:10:44 PM »
For a given flow rate, you'd chill faster using the smaller diameter tubing. Greater surface area per unit volume. Doubling the tubing diameter will double SA, but quadruple V. So unless you can at least double the flow rate by using larger tubing, the 3/8" will be better.

To speed chilling, you need to increase SA/V, flow rate, and/or temperature differential.

2645
Extract/Partial Mash Brewing / Re: 5.2 stablizer and partial mash
« on: November 28, 2011, 04:36:04 PM »
It pretty much depends on what the bottled water is like and what your grist bill is.

And once you know the water composition and the grist bill, you might as well just add whatever salts are needed.

Think I'm going to ask for a refractometer and pH meter for christmas lol.

With a name like madscientist, I'd say you're pretty much obligated.

2646
Beer Recipes / Re: Caramel Machiato
« on: November 28, 2011, 04:01:11 PM »
To get coffee flavor in a stout, I like to use roasted barley. It's a completely different flavor than black patent. 1-2% will keep it subtle. If you're going to add coffee directly, you might just want to skip it.

2 lb of lactose is too much IMHO. I'd keep it closer to a pound.

2647
Yeast and Fermentation / Re: Problem with attenuation
« on: November 26, 2011, 11:53:03 PM »
The first thing to check would be the calibration on both your mash thermometer and the temperature controller. If you were mashing high and/or fermenting low, that could be the issue.

2648
Ingredients / Re: Diastatic Power of Munich
« on: November 26, 2011, 07:45:04 PM »
Is this a catalytic reaction in that the enzyme is never used up or what?

All enzymatic reactions are catalytic. I think the recommendations for minimum diastatic power (35 Lintner or so) are based on being able to achieve full conversion in a reasonable amount of time.

2649
The Pub / Re: Blue Rhino
« on: November 26, 2011, 07:04:36 AM »
Oh she it...  I feel a PV=nRT argument coming on...    :D

(Price)(Volume) = number of Real Tanks filled?

2650
Four weeks is a VERY long timeline for an ale. If you pitch a standard amount of yeast, an average-gravity ale should reach FG in 3-6 days. Bottle three days after that and it should be carbonated well ahead of time. You'll probably even have a week or two left for cold conditioning to drop it bright. If your bottles aren't carbonated after 7-10 days, you're probably storing them at too low a temperature. 75°F or so is ideal.

Using one plastic bottle per batch will let you know when the beers have carbonated, without having to open them.

2651
Ingredients / Re: Diastatic Power of Munich
« on: November 25, 2011, 07:41:30 PM »
So if I am mashing 8 lbs of Munich with 3 lbs of malted rye I should be ok? Weyerman Munich.
If the rye is malted, it should be able to convert itself anyway. The Munich would just be insurance.

2652
The Pub / Re: Japan quake
« on: November 25, 2011, 04:09:54 PM »
Japan on the other hand used more clay-rod technology. Less spewed up and about.

Never heard of it. Maybe "clad-rod"? The uranium oxide pellets are ceramic (the same as the RBMK/Chernobyl fuel pellets), but clays are organic.

Not that it's really essential to the point. I just wanted to make sure I wasn't further out of touch with the industry than I thought.

2653
The Pub / Re: I need a sword...
« on: November 25, 2011, 04:02:43 PM »
I really did carve a taco on my way home tonight.

FTFY ;)

2654
All Grain Brewing / Re: Racking under CO2
« on: November 18, 2011, 09:01:48 PM »
Are you just using CO2 to start the siphon, or do you also need to overcome the static head (i.e. have the fermenter and keg on the same level)? If the latter, you'll need to be able to pressurize the fermenter to 2-3 psi, meaning you definitely can't use a glass carboy, and even a plastic bucket might not stay sealed.

2655
Yeast and Fermentation / Re: Lager Slurry
« on: November 18, 2011, 08:35:45 PM »
I'm picturing siphoning off the beer, dumping the carboy into cleaned and sterilized bowl and dividing this equally between two new 5 gal batches.

If the new beers are roughly average gravity, that would be pretty significant over-pitching - not that that's the worst thing to do to a lager. I've never had a slurry come out of a fermenter that was less than ~3.5 billion cells/mL. So even if your viability is low and the non-yeast percentage high, 200 mL is about the maximum you'd need for an average-gravity lager.

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