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Messages - a10t2

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Going Pro / Re: High gravity brewing to increase production volume
« on: September 21, 2011, 07:48:37 AM »
You would need to fill your boil kettle a second time and chill the water prior to dilution.  Essentially you're using the same energy to boil just water, and you'd need to have a vessel large enough to blend the batch.  In-line dilution is impractical and you'd need an extremely expensive valve that would regulate the value aperture based on the flow rate of both the beer and the water.  Otherwise your in-line blending would be inconsistent.  These valves are electronically regulated and you'd need the flow sensors, the valve, and the electronics to run it all.

Since no one would have to be around to monitor the boil, you could set a timer to bring the water up to the boil at night when the kettle goes unused anyway (assuming you aren't running three shifts). The next day you'd have room temperature water ready to go. As far as blending, no reason you'd have to do it inline. Just keep an eye on your sight glass/volume markings/whatever during transfer or filtration, stop at the correct point, and top off with water. Maybe recirculate for a few minutes to get it mixed, if that turns out to be necessary. As someone else pointed out, you could also do it in two batches and avoid the need for a double-size bright tank.

Yeast and Fermentation / Re: First Starter
« on: September 20, 2011, 04:54:39 PM »
The Sean Terrill site is pretty cool.

Thanks! I haven't been able to put nearly as much time into it lately as I'd like, but there's some good stuff in the pipeline.

Going Pro / Re: Canning
« on: September 20, 2011, 02:43:45 PM »
By the pallet (4552 cans), we pay about $0.09 apiece, including the covers. Printed cans are actually not much more (and would be cheaper once you factor in the labor savings), but the minimum order is large for even a medium-sized micro. 12 pallets IIRC.

Going Pro / Re: High gravity brewing to increase production volume
« on: September 20, 2011, 02:39:00 PM »
I do a (moderately) concentrated boil since we have a 6 bbl kettle and 7 bbl fermenters, which is fairly common. I've never tried diluting post-fermentation though. I expect that the beer would taste quite a bit different from one fermented at the target OG, especially if the gravity was doubled. Of course, if there was no baseline for comparison, like in the case of a new brewery, that wouldn't matter.

The Pub / Re: Ouch
« on: September 20, 2011, 01:18:23 PM »
I live in eternal fear of doing something like that. We actually have a compromised stainless conical that looks similar, just sitting there as a constant reminder.

Yeast and Fermentation / Re: First Starter
« on: September 20, 2011, 12:50:58 PM »
I'm certain there is a more scientific way to approach this using the calculator.

Yup. ;)

General Homebrew Discussion / Re: Toronto Beer Week - My results
« on: September 19, 2011, 10:01:10 PM »
Wow, well done! Good luck in the BOS.

Yeast and Fermentation / Re: First Starter
« on: September 19, 2011, 10:00:13 PM »
Have you checked out the FAQ?

Like tygo said, you can reduce the size of the starter by introducing oxygen, even if it's just by shaking.

General Homebrew Discussion / Re: Pumpkin Beer
« on: September 19, 2011, 07:07:28 PM »
How much of the actually pumpkin, do you need to put in a five gallon batch?

Anywhere from zero ("the flavor comes from spices and the pumpkin adds nothing") to several pounds. There have been quite a few threads with recipes recently. If you look back through the archives of any brewing forum, there will be dozens posted every year around this time.

General Homebrew Discussion / Re: great beer article
« on: September 19, 2011, 03:16:00 PM »
"Great beer article" may be the least accurate summary of a piece of writing I've ever seen.

I recall reading that methylene blue was unreliable for viability below 80%

I've heard that as well, though I'm not sure I believe it. The viabilities I get are both repeatable and correlate well with the rules of thumb out there for viability reduction over time.

So, my question is, for people who brew a lot of the same recipes of beer with the same yeast, have you noticed any difference in the finished beer if your yeast was one week old, rather than two weeks old, or three weeks?

I've pitched yeast with (methylene blue) viabilities as low as 71% and as high as 98%, and can't tell any difference in the beers as long as I adjust the pitching rate accordingly. I brew each recipe, on average, every 10 days or so, so I'd like to think I'd pick up on those minor variations, but of course it could just be that I can't taste whatever it is that would differentiate them. FWIW, this is all with US-05 and Wyeast 1318.

Homebrewer Bios / Re: Lennie Rosenkrans for Mayor
« on: September 16, 2011, 04:28:27 PM »
Having had the opportunity to meet Lennie and his daughter and sample several of his libations, I can attest that if anything, he's being too modest.

Beer Recipes / Re: Converting an APA to extract
« on: September 16, 2011, 12:40:06 PM »
With 18 oz of diastatically active malts out of 42 oz total, I'd worry about conversion. You might want to add half a pound of base malt just to be sure.

Beer Recipes / Re: Recipe Ideas for the Hophead
« on: September 16, 2011, 12:35:55 PM »
I'd suggest a series of single-hop IPAs. That'll help you gain familiarity with the different varieties, and may give you some ideas for blends you want to try in the future.

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