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Messages - a10t2

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2641
All Grain Brewing / Re: Killing enzymes?
« on: March 27, 2011, 01:38:48 PM »
I redid the mashes several weeks ago, but just now got around to writing up the results: http://seanterrill.com/2011/03/27/reverse-mashing/

Out of necessity, the rests for these mashes were very short (15 min), so the results may not be directly applicable to a more typical mash schedule. The biggest take-away at this point could be just how fermentable a wort can be produced using a short mash. I'll be following up with some longer rest times once it's warmer in my kitchen.

2642
General Homebrew Discussion / Re: Homebrew allowance?
« on: March 27, 2011, 11:31:14 AM »
Wow!  Where do you buy your ingredients?  I just spent $40 on an admittedly big grain bill, yeast, hops, and cane sugar.  Some of the cane sugar can go into other brews...but still $10?!  Wow.

CMG isn't taking new home brewers as customers, but your LHBS should be willing to let you order sacks of grain. hopsdirect.com and freshops.com are good for bulk hop orders. Even Northern Brewer has two dozen varieties for $18/lb or less.

So $10 was probably low-balling it, but base malt by the sack should be less than $1/lb, hops around $1/oz, and you only have to use a pack or vial of yeast four times to get that under $2/batch, so it's definitely possible to brew something like an APA for less than $20, including propane.



2643
Questions about the forum? / Re: White Pages of Death Support Thread
« on: March 26, 2011, 10:33:14 AM »
Windows being a noted paragon of stability and consistent user experience?

2644
General Homebrew Discussion / Re: Homebrew allowance?
« on: March 26, 2011, 10:31:24 AM »
Once you've amortized the equipment home brewing can be incredibly cheap. It would be difficult to put together a 5 gal AG recipe that cost more than $40, and if you're buying ingredients in bulk and culturing yeast the average is probably closer to $10. So to spend $100/month you'd have to be doing some serious production.

Then again, I'm probably on the low end of the spectrum; most of my ingredients are in the category of "rounding errors" now. I'm brewing a 10 gal batch of blonde ale today that's going to cost me about $9 including propane... ;D

2645
Yeast and Fermentation / Re: Wyeast 2206 smack pack won't swell
« on: March 26, 2011, 10:20:10 AM »
With yeast that old, I wouldn't go straight to a 1 L volume either. Maybe 250 mL, 1 L, then 4 L. It'll probably be faster than waiting for the 1 L to start.

2646
Questions about the forum? / Re: White Pages of Death Support Thread
« on: March 26, 2011, 10:17:51 AM »
FWIW, I've been using Safari the entire time, and still haven't seen this happen.

2647
All Grain Brewing / Re: Wort Storage?
« on: March 26, 2011, 10:13:13 AM »
Freezing works. I usually collect a liter or two of second runnings from my mash just for starters and freeze them in jars until I'm ready to use them. Then I defrost and boil them in my erlenmeyer flask when I'm ready to make the starter.
I do essentially the same thing, but I boil the wort up front, pour it in a milk jug while it's still at pasteurization temperature, put some foil over the top, and throw it in the freezer. When I'm ready to make the next starter, I just thaw and use the wort.

2648
Yeast and Fermentation / Re: starter with old slurry
« on: March 22, 2011, 03:12:56 PM »
Sorry- I don't follow. How do I put in the amount of slurry in Mr. Malty calculator?

The viability field is really just the number of cells (in billions). So make your estimate at how many cells you have, put that in the viability field, and let the calculator pretend it's a smack pack.

2649
The Pub / Re: Lunar Perigee
« on: March 22, 2011, 11:09:59 AM »
That's what always bothered me about those movies. Doc Brown figured out how to get a power plant's worth of energy from a chunk of plutonium the size of a crayon, and instead of solving the world's energy problems, he just builds a time machine that he only lets one other person use? Selfish SOB.

2650
The Pub / Re: Lunar Perigee
« on: March 22, 2011, 10:12:28 AM »
You are right Tom I think that is for all of Japan....

OK, I hadn't had my coffee yet and you scared the crap out of me. :o

2651
The Pub / Re: Lunar Perigee
« on: March 22, 2011, 07:52:56 AM »
Edit: 22000 missing or dead in the Fukushima events

Wait, what? What happened? I can't find this story anywhere.

2652
General Homebrew Discussion / Re: Why go all grain?
« on: March 21, 2011, 07:24:30 AM »
The time investment might not be as much as you're thinking either. There's the mash itself, which is an hour on average. Plus you have to heat up a little more water to account for grain absorption, and there's one extra piece of equipment to clean. But that extra time should still be under two hours total.

2653
Yeast and Fermentation / Re: starter with old slurry
« on: March 20, 2011, 02:52:44 PM »
I wouldn't pitch nearly 600 mL of slurry that old. I don't know why the MrMalty calculator assumes so much viability loss for slurry - at 25%/month it would be about 40% viable. Either way, that's a ton of dead yeast to be putting into a beer. I'd put at most 100 mL of slurry (30-120 billion cells, depending on viability) into a starter and let MrMalty tell you how large the starter needs to be.

2654
All Grain Brewing / Re: Adding Magnesium to Brewing Liquor
« on: March 20, 2011, 10:39:37 AM »
I forgot to post the link to the paper: http://www.scientificsocieties.org/jib/papers/1997/1997_103_5_287.pdf

The effects they saw, even at 500 ppm Mg, were so minor that I don't think there's any point in adding Mg solely for yeast health or performance.

2655
Yeast and Fermentation / Re: Counting Yeast Slurry with Hemacytometer
« on: March 20, 2011, 10:25:36 AM »
Sounds pretty similar to what I do. I don't bother with a stir plate though; I just use sample jars with lids and shake them thoroughly before diluting or pulling a sample. Sorry for the confusion on the multipliers. I couldn't tell for sure what the overall factor was originally.

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