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Messages - a10t2

Pages: 1 ... 176 177 [178] 179 180 ... 299
2656
The Pub / Re: Blargh
« on: December 24, 2011, 04:44:34 PM »
The heat tape wrap stuff works pretty well.

Apparently not that well. :-\

2657
The Pub / Re: Blargh
« on: December 24, 2011, 04:07:14 PM »
13 hours and still no joy. It got down to about -15°F last night though. Leaving the faucets running at night is SOP, but apparently on cold days I'll need to leave them running 24/7.

Highs in the 20s today though, and sunny. So once the sun comes up I should be able to get things moving.

2658
Yeast and Fermentation / Re: Yeast Starter Temp Question
« on: December 24, 2011, 03:07:44 PM »
I did a one liter starter last night with California ale yeast V. This morning I really don't seem to have any activity to speak of. How long before I try and start over.

Take a gravity reading first. A small starter like that could have fermented out in a couple hours.

2659
The Pub / Blargh
« on: December 24, 2011, 03:34:50 AM »
Freaking pipes froze while I was at work today. I have a couple gallons for drinking and cooking, but I really wanted a hot shower when I got home.

Time to go baby-sit the space heaters and hope they thaw out in time for me to get to bed at a reasonable hour... :-\

2660
General Homebrew Discussion / Re: Converting extract to all grain recipies
« on: December 23, 2011, 09:00:27 PM »
LME has a potential of 36 ppg.  That means 36 gravity point for every lb. of LME in a gal. of water.

Technically, in a gallon of wort. You have to compensate for the volume of the sugars in solution. Even for an average-gravity wort, the difference is significant - about 15%.

On average, base malt at 75% efficiency will give you about 25 gravity points.

Probably more like 30. Most base malts are going to be at least 80% potential extract, or 37 point-gal/lb.

So assuming 75% mash efficiency, ~4.5 lb of base malt would give you the same gravity contribution as 3.3 lb LME.

Once you have that figured out, try to find the base malt(s) closest to what the extract producer uses. For most extracts, that will probably be a domestic 2-row pale malt.

2661
Going Pro / Re: Mast tun sizing
« on: December 22, 2011, 09:43:25 PM »
Are you going to be doing any multi-rest mashes? If so, is the tun jacketed, or will you need room for infusions?

2662
Yeast and Fermentation / Re: 2206 Attenuation
« on: December 22, 2011, 07:30:16 PM »
Calibrate your thermometer(s). Unless you're using a ton of crystal malt or something, W206 should ferment in the 75-85% ADF range.

Here's a recent thread: http://www.homebrewersassociation.org/forum/index.php?topic=10196.0

2663
Going Pro / Re: Filtering levels and methods
« on: December 21, 2011, 09:11:21 PM »
I have never heard anything positive about the canister filters. Plate filters can be a PITA. I have totally eschewed filtering. I have single walled bright tanks that are held around 36-38 degrees. I use a product called Biofine Clear A3 (it's vegan, if that means anything to you) and add it to the bright tanks after a yeast dump.

I'll second all of this advice. I used the Biofine in the fermenter after cold-crashing and dumping yeast and that also works very very well. I didn't have standpipes in the bright tanks, so dropping sediment in the brights would have been a Bad Thing.

2664
Equipment and Software / Re: oxygenation
« on: December 16, 2011, 08:38:22 PM »
FWIW I don't think I've ever seen 12 ppm referenced as an upper limit. And I know I've read several independent sources that recommend ~15 ppm for high-gravity beers.

OTOH, saturation of pure O2 in water is ~50 ppm even at ale pitching temperatures (~60 ppm for lagers). I would have no trouble believing that could be detrimental.

2665
The Pub / Re: Talk me into brewing Saturday morning
« on: December 16, 2011, 02:53:31 PM »
Anyway... Maybe I can take a look at equipment tonight.

Or maybe wait and let the girlfriend help out with your equipment in the morning? ;)

2666
The Pub / Re: Talk me into brewing Saturday morning
« on: December 16, 2011, 06:08:12 AM »
No can do, man. Pick up a six pack and spend some time with your girlfriend.

2667
The Pub / Re: growler law in colorado
« on: December 15, 2011, 09:35:08 PM »
Growlers are also marketed by many as a green alternative to disposable bottles, but forcing them to buy a new one is counter to that. And many customers do want, do not have the space, or do not want to spend the money on more growlers and you'll loose those sales.

Well, I'm not talking about forcing anyone to buy anything. I'm talking about refilling their growler *and* giving them a free sticker. ;D

2668
General Homebrew Discussion / Re: BB Sanitized. Time Limit?
« on: December 15, 2011, 09:30:57 PM »
I agree with you, but I can store StarSan in a growler for months and it's fine. I do that with Iodophor and I get something that at least looks like mold.

Is it sealed? Once diluted, the iodine in an iodophor is able to sublimate, reducing its effectiveness pretty quickly. That would also apply to a relatively small amount of an iodophor in a sealed container with a lot of headspace.

When in doubt, a quick visual check should tell you what's what. If the solution is no longer yellow-orange, the free iodine content is too low to be effective.

I store iodophors in an airtight container for months, reusing them until they pick up particulates or lose their color. No problems yet, touch wood.

2669
General Homebrew Discussion / Re: BB Sanitized. Time Limit?
« on: December 15, 2011, 03:33:15 PM »
I would *think* it's still sanitary, but I would sanitize it again anyway. For me, there's a lot of benefit for very little work.

This works well with StarSan, but don't do this with Iodophor, unless it's just for a week or so. The stuff will grow mold after a while.

If you have mold in the fermenter, how sanitary was it to begin with? I know that we can't exactly work in a clean room, but that would scare the hell out of me.

2670
Going Pro / Re: Trying to Understand the Process
« on: December 15, 2011, 03:28:23 PM »
I've done it both ways. The potential problem with carbonating using a PRV on the fermenter is that, like Keith said, you really have to be hitting your FGs dead on. The ~30 psi of head pressure is really tough on the yeast, and if you cap the fermenter too early they could flocculate prematurely.

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