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Messages - a10t2

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2656
Beer Travel / Re: Salt Lake City
« on: November 04, 2011, 08:10:56 AM »
Strange laws, indeed.  You can't have a beer at the bar unless they put some food in front of you, for one.

You can if the bar has a full liquor license. The state does what they can to make those hard to get, though.

2657
All Grain Brewing / Re: Efficiency for no-sparge?
« on: November 04, 2011, 07:59:13 AM »
So somebody's not telling the full story. a - said he was getting 69% at a 1.075 brew. Since I'm feeling lazy and not wanting to put much extra brain power to it, what's the prediction on a 1.075 brew?

The only variable is the pre-boil volume. At 5.5 gal, it'll be ~66% efficiency. At 7.5 gal, it's ~76%. Since you aren't compounding it with a second batch, the range is really pretty small.

2658
Yeast and Fermentation / Re: frozen yeast cake
« on: November 03, 2011, 08:08:44 PM »
Freezing will have killed >99% of the cells.

2659
Yeast and Fermentation / Re: ESB recipe using WLP002
« on: November 03, 2011, 05:14:24 PM »
1.5 lb of crystal malt, plus the crystal that's in the extract, is quite a bit. I'd say that with a 1.055* OG and a 1.020 FG you're about where the beer should finish.

* I'm assuming this is a partial boil and that your OG was off due to stratification. In order to add 1% ABV, and assuming it's pure sugar, the "boost" would add about 6 points to the OG.

2660
All Grain Brewing / Re: All grain brewing in the winter
« on: November 03, 2011, 03:46:59 PM »
How do you do a partial boil with an all grain brew? Do you not sparge?

Obviously it depends to some extent on the boil volume, but for the most part you'd have to do a no-sparge.

2661
All Grain Brewing / Re: All grain brewing in the winter
« on: November 03, 2011, 01:16:10 PM »
I ran out of beer last winter, so I had to do a partial boil on the stove and top off with ice to chill/dilute. I don't think there are any major benefits to a full boil for an average-gravity beer.

2662
Kegging and Bottling / Re: Quick, quick carbing question?
« on: November 03, 2011, 01:13:18 PM »
But a beer that's been on 8 psi long enough to equalize the pressure, will not be undercarbed.

Depending on the temperature. I keep my kegerator at 44°F, so 8 psi would be 1.95 vol.

2663
The Pub / Re: The McRib is back!!!
« on: November 03, 2011, 10:23:48 AM »
I only eat there with the nephews. That place has a strangle hold on kids for some reason....

I seem to recall that even as a kid I thought the food wasn't very good. The toy surprise is how they get the kids in, isn't it? That and the playground. Or do all the franchise fast food places have playgrounds?

On-topic (ish), I don't think I've ever had a McRib, and the closest McDonald's is an hour away, so I doubt I will.

2664
The Pub / Re: Why hide behind a Alias?
« on: November 03, 2011, 08:20:37 AM »
As far as I'm concerned, I don't feel that anyone that can't reveal their name can expect to be taken seriously.  Why would a reader assume that if someone is not willing to stand behind what they say, that they should be believed or taken seriously?

What do you have against someone being able to choose their own name? If someone doesn't like the name their parents chose for them and goes through the process to legally change it, do you take them less seriously?

2665
Yeast and Fermentation / Re: Too Small a Starter or RDWAHAHB?
« on: November 03, 2011, 08:10:23 AM »
You probably did under-pitch, though not by a whole lot. With a brand-new pack, the MrMalty calculator puts it at 250-300 billion cells total.

A 24-48 hour lag is normal for most lagers anyway, IME.

2666
Kegging and Bottling / Re: Quick, quick carbing question?
« on: November 02, 2011, 04:04:22 PM »
I set it to 15psi, it pours fast but doesn't foam up if I am careful.

I'm guessing it hasn't had time to equalize yet. In 2-3 days it'll probably be over-carbed.

2667
All Grain Brewing / Re: Efficiency for no-sparge?
« on: November 02, 2011, 09:47:34 AM »
Batch sparge??? There are no batches with NO sparge methodology. Are we talking about the same thing?

Yes, we're talking about the same thing, just using different definitions. I think of no-sparge as a batch sparge with a single "batch". Either way, the lauter design and speed won't affect efficiency, and the math for predicting lauter efficiency is the same regardless of the number of batches.

2668
All Grain Brewing / Re: Efficiency for no-sparge?
« on: November 01, 2011, 03:00:57 PM »
I do 60 min single-infusion mashes for almost everything, but I do crush pretty fine (0.75 mm). I use a slotted CPVC manifold and take about 3-5 min to drain the tun. IME I couldn't run off that fast using a braid - it just collapsed. I batch sparge, though, so lauter tun design and runoff speed shouldn't matter.

2669
All Grain Brewing / Re: Efficiency for no-sparge?
« on: November 01, 2011, 09:51:02 AM »
toms
You can make a 1.060 beer with a single draining of the mash tun after you vorlauf?

If your efficiency is 75% then you are doing that with 11 pounds of malt on a 5 gallon batch and that is certainly impressive.

You should write up your exact techniques so others can learn how you are able to achieve efficiencies on a no-sparge many don't quite get with a batch sparge or fly sparge.

I'd guess most home brewers aren't getting nearly 100% conversion efficiency. Their LHBS mill gap is set pretty wide, they don't pay attention to mash pH, etc. If you *can* get full conversion, then calculating lauter efficiency is simple and very accurate, in my experience. In the last 25-30 batches I've not missed my target efficiency by more than 3%.

On my last no-sparge, I used 8.5 lb of grain and 4.9 gal of strike liquor. The theoretical maximum efficiency would be about 72%. I ended up with 3.0 gal of 18.2°P wort, which is ~69% efficiency. So apparently that mash only reached ~96% conversion. That would be equivalent to using 14.2 lb of malt to make 5 gal of 1.075 beer.

To get 5 gal of 1.060 wort post-boil (6 gal at 1.050 pre-boil), mash 11.5 lb of grist (77% AICG) with 7.4 gal water. That's ~75% efficiency. If your conversion efficiency is only 80%, though, the overall mash efficiency will be 60%. If it reaches 90% conversion, the overall efficiency will be 68%, etc.

2670
Extract/Partial Mash Brewing / Re: 5.2 stablizer and partial mash
« on: October 31, 2011, 07:23:19 AM »
Is it working out for you? I've never actually heard of anyone who was successfully able to use it to adjust mash pH.

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