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Messages - a10t2

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2656
Keeping separate plastics is probably good insurance when brewing sours. Why not just get a second wine thief? They're what, maybe $8?

2657
Beer Recipes / Re: Sorachi Ace Saison, feedback time!
« on: July 17, 2011, 12:59:31 PM »
Looks good to me; a little bigger than I'd want it but that's just personal preference. As soon as I read the topic title I thought, "Sorachi Ace in a Saison? Sounds perfect." It's very lemony.

I've never used honey malt, but from what I hear a pound is going to be way over the top.

I have heard of a technique used when brewing Saisons.  It says to pitch at 68 F and slowly raise the temp, over the course of a week or so, to the max of the range specified by the yeast producer, in this case 77 F.

That's more or less my standard technique for Belgian ales in general. I like to pitch cool (~63°F) and let the fermentation warm itself up as quickly as possible. I feel like that maximizes ester production while still keeping fusels in check.

2658
Extract/Partial Mash Brewing / Re: Attenuation
« on: July 17, 2011, 10:44:21 AM »
If I could hit my OG target within 2 points every time I'd be ecstatic.

2659
Yeast and Fermentation / Re: Am I over-pitching?
« on: July 16, 2011, 10:47:28 AM »
I'm wondering if a 1.7 L starter will be big enough for 2 smack packs.

They're pretty old packs though. Something like 70 billion cells total between them. So unless you're using a stir plate and/or aeration, you may be under-pitching.

2660
I'm not sure what they're hoping to accomplish with this petition, given that it's a federal law: http://www.ttb.gov/beer/beer-faqs.shtml#b9

2661
The thought process is - limit capital investment in the beginning.  When the business model proves to be successful spend the money to upgrade to stainless.   If the business model doesn't work - losses are reduced.

There are several other threads on PB, but this is the one I was thinking of: http://probrewer.com/vbulletin/showthread.php?t=5359

2662
MDPE vs HDPE?  Are they equivalent?

Other than the density, I'd say so. ;D

2663
Beer Recipes / Re: American Amber Ale feedback
« on: July 14, 2011, 07:36:05 PM »
I'm not overly familiar with Carared, can you give me an idea of what type of flavors it adds?

I'm curious as well, Denny. Do you have any thoughts on how it compares to a typical 20L domestic crystal? Or a light UK Carastan (~15-20L)?

2664
Long-term, I would have contamination concerns using something with a threaded fitting. I know of some breweries that have used them for a cheap short-term increase in capacity and had issues.

How would you clean it? It's too big to do by hand, but doesn't have a CIP ball, so you'd have to mock up some sort of fitting to get a ball on the lid.

All in all, I'd go with a trash can.

2665
Equipment and Software / Re: Measuring resistance and carbonation?
« on: July 13, 2011, 06:57:42 PM »
Is there an inexpensive way to measure the volumes of CO2 in a particular beverage?

I guess you'd need to define "inexpensive", but they're pretty cheap by the standards of brewing equipment. This is the one I have: http://www.beveragefactory.com/draftbeer/regulators/detectors/2701-BCT_Beer_Carb_Tester.shtml

I'm sure you could rig up something similar and save some money.

2666
Zymurgy / Re: Pilsner Urquell triple decoction
« on: July 13, 2011, 12:02:41 PM »
Good to know about the enzymes.  At least now I know where to focus next in formulating the recipe.  Any grain suggestions to augment the low enzymes?  I don't have the lot analysis.

If the base malt is anything other than a pale or pilsner malt, and you don't have the lot analysis for it, I'd use the lightest-colored base malt that would be stylistically appropriate to make up at least 20% of the fermentables. In this case that would be your pilsner malt of choice. In an ale, probably a domestic 2-row pale malt.

2667
Zymurgy / Re: Pilsner Urquell triple decoction
« on: July 13, 2011, 10:19:59 AM »
I'd put money on that mash being low in enzyme content. Do you have the actual lot analyses? It would probably hinge mostly on the DP of the Vienna. Munich I can be <50 Lintner, and Munich II <20. Unless the Vienna was very high (>100) then the mash as a whole would be <60 and 15 min probably wouldn't be enough time for conversion to finish.

A forced ferment test is simply reserving a small portion of the wort, pitching several times as much yeast as normal, and fermenting it warm (on a stir plate if available) so that you can determine the FG after just a couple days.

FWIW I haven't found 2206 to be temperamental, and I've certainly never had it stall out significantly above the FFT result.

Edit: Paul beat me to it...

2668
Zymurgy / Re: Pilsner Urquell triple decoction
« on: July 13, 2011, 09:18:09 AM »
On the other hand, if one pulls a thick decoction of 40% and raises that to high sacc rest of 156-160F, then that would account for it, eh?

Wouldn't it be the other way around? The thicker the decoction, the more wort is left in the mash, and the fewer enzymes are denatured by boiling. That's why it's generally recommended to pull the thickest decoction you can manage.

Tim: What was the grist? If it was enzymatically weak then 15 min rests might not have been enough for full conversion regardless of the method used. Either way, I'm with Denny - I've only done a few decoctions, but I've seen *increased* fermentability as a result. For a beer to stop at 1.068 I think some other factor would have to be in play. Did you do a forced ferment test?

2669
General Homebrew Discussion / Re: Pumpkin ale with no pumpkin
« on: July 13, 2011, 09:05:27 AM »
I'd like to have a proven, not overwhelming, spice recipe for a pumpkin ale.

For 5 gal:
8 g crystallized ginger
6 g cloves, cracked
4 g whole cinnamon
4 g nutmeg, coarsely ground

Add at flameout and steep 30 min during whirlpool. You may want to up the cinnamon if you want it to be dominant, but I prefer that the clove and nutmeg be the focus.

2670
All Grain Brewing / Re: To stir or not to stir
« on: July 12, 2011, 04:17:01 PM »
pragmatic

Is that pronounced "cheap 'n' easy"?

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