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Messages - a10t2

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2641
The Pub / Re: I set my clocks ahead this morning
« on: March 12, 2011, 03:06:43 PM »
Well that figures. I was maybe a week away from being able to walk to work in daylight. (Although this past week I walked out of the shadow of the mountain on my way, which is pretty cool in and of itself.)

2642
All Grain Brewing / Re: Time Delay from Mash to Boil
« on: March 12, 2011, 09:56:04 AM »
You should be fine for at least 24 hours. I've done a few pre-boil wort stability tests, and haven't observed any growth or gravity drop on the second or third day. Like brewsumore said, though, without an effective mashout (>15 min at >75°C) you'll change the fermentability profile of the wort.

2643
The Pub / Re: Japan quake
« on: March 12, 2011, 09:51:14 AM »
It ain't over yet ...that's for sure. I am hoping they can somehow get the reactors under control. They have measured 8 times the normal radiation levels at one site. This is scary.

It's worth noting that 8 times background (or 8 times the regulatory standard - I've seen stories citing both) is a tiny amount of radiation. A meltdown in a modern reactor is still terrible and would take years to clean up, but I haven't heard anything to suggest that the pressure vessels have been breached, so any releases to the atmosphere should be negligible.

2644
Yeast and Fermentation / Re: Best by date
« on: March 12, 2011, 08:58:17 AM »
I've built back up from stored slurry after 17 months, so if your yeast was in the fridge the whole time I'm sure you'll get some viable cells from it.

IMHO your starter is way too big though. I'd start with 50-100 mL, and step up three or four times to get to a pitchable quantity.

2645
Yeast and Fermentation / Re: Starter temperature questions
« on: March 11, 2011, 11:04:24 AM »
To piggy back off this question, what would you consider the maximum and minimum temperature ranges for ale and lager strains?

Assuming we're talking exclusively about starters, I'd say 70-80°F is ideal for both. Minimum probably depends on the strain, but I've been doing mine at 59°F during the winter, just to save on electricity. No problems so far.

2646
General Homebrew Discussion / Re: AAU and IBU
« on: March 09, 2011, 05:02:48 PM »
Personally im not into super hobby beers like IPAs, im more of a Wit, wheat and Ale guy my self. My wife loves IPAs though so I will brew them from time to time.

Well in that case you're golden. The styles you like are probably going to be 15-30 IBU, where a difference of even 20% won't be perceptible, and if your wife is a hophead, she won't care if that IPA comes out at 60 IBU or 80. It's in between those ranges that you have to worry.

2647
Ingredients / Re: Centennial delivery
« on: March 09, 2011, 08:54:58 AM »
Are these recipes on the AHA brewing wiki?

It is now. Thanks for the kick in the pants.

http://wiki.homebrewersassociation.org/Seans-THA-Clone

2648
General Homebrew Discussion / Re: NHC Competition submission
« on: March 09, 2011, 08:25:35 AM »
All I can see in the rules is that there's a minimum (10 fl oz), with no maximum. As long as your bottles fit, I'd think they're fine. I kind of doubt they'll fit though.

2649
Yup, I've seen the same thing. It seems like all of my lagers still ferment out in 10-14 days though.

ETA: I should have mentioned that I do ferment pretty cool, 44°F ambient. That's the warmest I'm willing to set my kegerator.

2650
Yeast and Fermentation / Re: Noob Question
« on: March 08, 2011, 04:18:59 PM »
what kind of sugar?
and how much, the same amount?

Table sugar or corn sugar, whatever you have around will work. Using the same amount would keep the OG the same, but you're talking about a difference of around 0.004 SG, so it isn't critical.

2651
Yeast and Fermentation / Re: Noob Question
« on: March 08, 2011, 03:44:09 PM »
If you don't want to use a blowoff tube, you can just loosely cover the fermenter with foil/paper towel/whatever if it's a carboy or leave the lid loose if it's a bucket.

Also, I just looked at the recipe, and I would absolutely, 100%, no doubt in my mind, leave out the maltodextrin - even replace it with sugar if you want. In a tripel, that's just bizarre.

2652
Equipment and Software / Re: Using a used oak barrel
« on: March 08, 2011, 03:40:49 PM »
Before you do anything else, I'd fill it with room-temperature water to make sure it'll hold a seal. If not, you may have to let the wood swell for a few days before the leaking slows to an acceptable rate.

2653
Yeast and Fermentation / Re: Noob Question
« on: March 08, 2011, 02:41:59 PM »
I have to say, those are both... unusual (being charitable here) choices for a tripel. If you have the time, I'd use just the 3944 and make a big ol' starter - about 3 L, no airlock, and shake it up frequently. If that isn't an option, get a pack of T58 dry yeast and add that, rehydrated, in addition to the 3944. Or if you want to go for broke you could just pick up three smack packs of 3787. Bottom line is, for a big beer, you need a lot of yeast.

2654
Yeast and Fermentation / Re: Just Thinking
« on: March 08, 2011, 02:12:32 PM »
From now on I will read everything Drew posts in The Dude's voice.

2655
I get anywhere from 40 to 58 IBU, depending on which formula you use. That isn't out of line for the style - 25 would be pretty low. Could just be a typo.

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