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Messages - a10t2

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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.

Yeast and Fermentation / Re: I think I already know the answer but...
« on: October 05, 2011, 11:36:26 AM »
High-gravity fermentations are stressful, period. So the rule of thumb really should be "don't re-pitch from a high-gravity beer." If you need to because of scheduling issues, I'd harvest about a third of what you need for the second beer, and build up in a low-gravity starter.

Yeast and Fermentation / Re: yeast starter finished in 10 hrs?
« on: October 03, 2011, 10:21:46 AM »
Thats exactly where I got it from lol, Palmer's How to Brew.

That's a well-known error in HTB. 1/2 cup DME in 1 pt of wort will have an SG of ~1.071, and 1/2 cup added to 1 pt water will have a gravity of ~1.059. Shooting for a 1.030-1.040 wort, you'd want to use about 1/2 cup per liter/quart.

It might be worthwhile for someone with the clout not to have edits undone change the instructions on Homebrewopedia:

Has there been a problem with someone reversing edits? I just did a quick rewrite on it.

The Pub / Re: Finally happened.
« on: October 03, 2011, 07:56:45 AM »
What's the scoop?

The long and the short of it is that while I enjoyed the actual brewing, in every other way it was a really unpleasant place to work.

Does this mean I shouldn't be planning on the October DIPA?

I don't even know if they have a brewer right now, but the last word I got was no more seasonals, so I wouldn't hold your breath.

The Pub / Re: Finally happened.
« on: October 01, 2011, 02:33:15 PM »
Add me to the list. Probably dumb to walk away from a paycheck in this economy, especially in the brewing industry, but you do what you gotta do...

Kegging and Bottling / Re: bottle carbonating an Imperial IPA??
« on: October 01, 2011, 08:55:35 AM »
How long were they at room temp before you put them in the fridge? It wouldn't be unusual for a beer to need 2-3 weeks at >70°F in order to fully carbonate.

I'd get them back to room temp (or slightly warmer, 75-80°F, if you can), then invert them once or twice a day to get the yeast back in suspension. If there still isn't any carbonation after a week of that, then I'd re-yeast. 1 g rehydrated dry yeast per 5 gal is the rule of thumb.

Beer Travel / Re: Western Slope / 4 Corners.
« on: September 25, 2011, 06:28:38 AM »
Hey Ruben, I missed this the first time around, but I'll come down and meet up for a beer or two. Shoot me a PM or email when we get closer and we can figure out the specifics.

Ingredients / Re: Candy Canes in a possible christmas brew
« on: September 22, 2011, 04:01:20 PM »
There goes the rest of your reputation.... ;D

That went out the window as soon as I started getting paid to brew, right? ;)

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