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Messages - a10t2

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2671
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. ;)

http://seanterrill.com/2010/03/08/two-stage-starter-calculations/

2672
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.

2673
Yeast and Fermentation / Re: First Starter
« on: September 19, 2011, 10:00:13 PM »
Have you checked out the FAQ? http://www.mrmalty.com/starter_faq.php

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

2674
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.

2675
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.

2676
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.

2677
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.

2678
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.

2679
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.

2680
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.

2681
Beer Recipes / Re: Using cinnamon in the mash
« on: September 16, 2011, 12:32:46 PM »
Never heard that one. Even if it did help, which I kind of doubt, a teaspoon is a fair amount. I'd worry about flavor carryover.

2682
All Things Food / Re: Jerky
« on: September 14, 2011, 02:06:00 PM »
FWIW I've had good results using a convection oven set for the lowest temperature (175°F) with the door cracked open.


2683
General Homebrew Discussion / Re: Grrr... who knew the burner got that hot
« on: September 13, 2011, 01:36:26 PM »
Long story even longer, I was planning on putting my one gallon batch on some blackberries as an experiment but now I am thinking I will put the whole 6 gallon batch on berries to try to cover this camp fire taste. does it seem like that might work?

Sounds like it might be throwing good money after bad. Personally I'd write this one off and re-brew.

2684
The Pub / Re: 2012 Apocalypse Beers
« on: September 11, 2011, 06:56:43 PM »
I'm debating doing a chocolate chile stout as a winter seasonal next year and calling it "Mayan Meltdown". So I suppose if the end comes and I happen to be at work I'll reach for one of those.


2685
Gotcha.  I'm starting to feel like it's okay as long as the ambient temperature stays between 58F and 63F.  The beer should be fine.  Don't see a reason to worry otherwise.

The only potential problem with controlling the air temperature is that it could make the compressor cycle more often than you want. Measuring the beer temperature would make the controller cycle for longer, less often.

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