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Messages - a10t2

Pages: 1 ... 175 176 [177] 178 179 ... 212
2641
Yeast and Fermentation / Re: Yeast troubles
« on: April 07, 2010, 09:19:26 AM »
That strain is just plain weird. The krausen may never fall, IME.

2642
General Homebrew Discussion / Re: My first competition
« on: April 07, 2010, 09:17:51 AM »
What kind of IPA were you going for? If it had a strong American hop flavor/aroma then that wouldn't be to style. "Too hoppy" isn't exactly a helpful comment though.

2643
The Pub / Re: Will it Blend - iPad version
« on: April 06, 2010, 09:40:53 PM »
Oh, the humanity!

Just when I was about to trade in my Newton too.

2644
General Homebrew Discussion / Re: Cost Per Batch?
« on: April 06, 2010, 09:32:12 PM »
Any specific measures that need to be taken for sanitation? Also, how big is a "small" mason jar?

Nothing beyond what you're already doing. Also, at a month or less I wouldn't worry about making a starter either - since you're doing extract that'll save some money. With AG you can do propagations with your leftover wort: http://seanterrill.com/2010/03/23/yeast-ranching-and-you/ Check out the slurry tab on the MrMalty calculator for exact numbers, but you'll be using around 50-100 mL of slurry for most ales.

To actually answer the question, an average-gravity AG batch costs me about $15-20 for 5 gallons. Roughly a quarter of that is propane, which people always seem to forget about.

Right now, I have $30 in the bank and $15 in cash and I'm trying to decide whether or not I need to eat for the next two weeks...

Just brew, and kill two birds with one stone. It worked out pretty well for some monks I know... ;)

2645
Extract/Partial Mash Brewing / Re: Malt to Extract to Malt conversions
« on: April 05, 2010, 06:20:12 AM »
Before you suggest it, I am not going all-grain because I want to brew on my stove and it won't do a full boil.

I know this isn't what you were asking, but there's no reason you can't do a partial boil with AG. Your efficiency suffers, but it's possible.

2646
Yeast and Fermentation / Re: Starter/stir plate 10 gallon batches
« on: April 04, 2010, 08:26:49 PM »
Can descibe "step up" for me.  I get the basics, but do you have specific instructions?

Essentially, you do everything the same, but you repeat the steps, increasing the size each time.

Generally you want to pitch a starter around 10-100 million cells/L. So even if you're starting from a very low cell count, say a billion, you could pitch that into about 25 mL of starter wort, let it ferment, then go to 100 mL, then 500 mL, then 2 L, and be back up to what you'd need for full five gallon batch. (Roughly, I didn't bother to do the math.) Which is handy when you need to build back up from an old and/or small slurry, like what would be at the bottom of a bottle. I actually do propagations like that pretty frequently: http://seanterrill.com/2010/03/23/yeast-ranching-and-you/

2647
Ingredients / Re: Post your water report
« on: April 04, 2010, 06:40:53 PM »
You are a lucky man.  I have to buy RO water to have water like that.

Depending on the feed water, RO could have more minerals than that...

Lawrence, IN:
Ca 96
Mg 26
Na 21
Cl 2
SO4 39
HCO3 358

(This is separate from the metro Indianapolis supply, although Lawrence is basically surrounded by Indy.)

2648
All Grain Brewing / Re: brewing with unmilled unmalted wheat
« on: April 04, 2010, 06:10:57 PM »
You could definitely get it hot enough to gelatinize. But without opening up the husk you won't extract any of the starches.

2649
Ingredients / Re: Mineral Analysis Reports
« on: April 04, 2010, 12:45:41 PM »
The info was already out there, as well as how to interpret it via John Palmer; however for the new brewer quick and ready info on this forum would help a great deal.

I wrote this up a while ago: http://seanterrill.com/2009/08/08/water-water-everywhere/

It doesn't cover anything that hasn't already been said elsewhere, but I was trying to be as concise as possible. I don't know how well a sticky could "explain water", though. It's a complex topic, and there are many multi-page threads that still don't answer everyone's questions.

2650
All Grain Brewing / Re: brewing with unmilled unmalted wheat
« on: April 04, 2010, 12:36:37 PM »
I don't think you'll get much, if any, extract out of it unmilled. Why not mill it?

2651
Ingredients / Re: Mash water
« on: April 04, 2010, 10:57:08 AM »
The ion balance is always 0 but if not all ions are reported or if there are measurement errors the ions may not add up.

OK, that's what I was thinking - I thought maybe you were using some rule of thumb relating alkalinity and hardness that I didn't know.

2652
Ingredients / Re: Mash water
« on: April 04, 2010, 06:53:27 AM »
However, with 20 ppm Calcium and 4.4 ppm magnesium I get a total hardness of 68 ppm as CaCO3. This may have something to do with the way they averaged the results for the report.

That's what I was thinking too.

How do you get the missing alkalinity from what was posted though?

2653
The Pub / Re: Ginger or Maryanne?
« on: April 03, 2010, 07:57:57 PM »
Which generation are you?

I think I'm supposed to call myself a "millenial". I got the reference but I don't remember ever seeing the show... wasn't there a (possibly made for TV) movie adaptation?

I'd choose Mrs. Howell anyway. Talk about a cougar.

2654
General Homebrew Discussion / Re: NHC re-brewing question
« on: April 03, 2010, 07:50:40 PM »
I don't think it would really be in keeping with the spirit of the competition.

Plus in 23 your entries are judged against whatever you wrote in the comments. I'm assuming that wouldn't match up very well if you change "styles".

2655
Ingredients / Re: Mash water
« on: April 03, 2010, 07:01:22 PM »
Kai, how are you estimating alkalinity using only the total hardness? My understanding was that alkalinity is influenced only by carbonates.

It seems like his Ca hardness is higher than Mg too: 2.5*20 > 4.1*4.4. Or is my understanding of all this stuff that far off?

The total hardness is less than the Ca + Mg too. Are these averages?

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