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Messages - a10t2

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2686
Ingredients / Re: Honey into fermenter of IIPA
« on: August 17, 2011, 07:23:44 AM »
I am still puzzled how a single pound of honey can lower the FG an extra 2 points (I figured the 8 points of honey added fully fermented out, but no more, thus leaving the FG the same)

It's because the SG of ethanol is quite low (0.789) compared to the beer, so even small amounts can have a large effect on the FG.

2687
The Pub / Re: "Never Again" beers
« on: August 16, 2011, 06:51:30 PM »
As a matter of fact, I will probably steer clear of any beer in a can again.

But by that logic, if you had a bad beer on tap, you would never drink draft beer again.

2688
General Homebrew Discussion / Re: New AHA Logo
« on: August 16, 2011, 04:19:24 PM »
I think they need to redo the banner too. It doesn't quite look right. The shades of brown are too close together, but not a match.

+1. That caught my eye first thing this morning, even before I noticed the logo had changed.

2689
Ingredients / Re: Honey into fermenter of IIPA
« on: August 16, 2011, 04:02:42 PM »
so if your 1.070 malt only IPA had 80% attenuation, you'd finish around 1.014.  If you add a lb of honey, your OG should go up to ~1.078, but you should still finish at 1.014.

Well, technically if the honey ferments out 100%, the FG would drop to 1.012.

2690
The Pub / Re: "Never Again" beers
« on: August 16, 2011, 06:12:49 AM »
Anything by Atwater Block. I've had three of their beers and they were all contaminated.

2691
Yeast and Fermentation / Re: Low attenuation please help
« on: August 15, 2011, 09:00:32 AM »
Yes, using a refractometer. I think I'll do a couple samples using both and see how accurate ProMash is.

If you're willing, please share the results.

2692
This is pure speculation, but if you're oxygenating I think there might be some benefit to pitching afterwards. It's possible that the O2 levels immediately around the stone could build to the point that they'd be toxic.

2693
Yeast and Fermentation / Re: Low attenuation please help
« on: August 13, 2011, 04:00:44 PM »
i found out that ProMash does this correction for you!

Well... Yes, it does do a correction. It's just wrong.

2694
Ingredients / Re: Rookie looking for guidance...
« on: August 13, 2011, 11:43:46 AM »
I think you could brew a wit with wheat DME, it's actually a very easy style and would be a nice intro beer.  Wheat DME  from Breiss is 35% barley, 65% wheat.  Go easy on spices and other additions though.

I think Keith said that because a traditional wit would use raw wheat and/or oats.

2695
Yeast and Fermentation / Re: Low attenuation please help
« on: August 12, 2011, 01:46:41 PM »
I think that's it! Where can i find Seans spreadsheet?

Download links are at the bottom of this page: http://seanterrill.com/2011/04/07/refractometer-fg-results/

Although if you google "Sean's spreadsheet" it's on the first page. :o

2696
Going Pro / Re: Brewery Financing for someone with no wealth/collateral
« on: August 10, 2011, 07:02:06 AM »
I'm sure your mash/lauter tuns aren't being run 24/7. So you invest a little more in fermenters or whatever equipment is needed to support them.

That's missing the point. On a nano-scale system, you can't overcome your labor costs, let alone amortize the capital of having 50-100 times your cast-out volume in fermenters. Running three shifts only digs the hole deeper.

2697
General Homebrew Discussion / Re: First Brew Tomorrow!
« on: August 08, 2011, 08:58:48 PM »
Don't stress out about sanitation. Use the appropriate commercial products and follow the directions. The manufacturers do the hard work for you.

And above all, have fun.

2698
Is this targeted at extract brewers, or complete novices? If it's for extract brewers, the class could end once the wort is boiling, since everything else would be the same from that point.

Maybe try to find the places you can cut time out of your process first. My (5 gal) brew days are 4.5 hr with a 60 min mash and 75 min boil. Are you fly sparging? For a beginners' class you could just demonstrate batch sparging instead.

Does the end product have to be drinkable? You could do a 10 min mash rest and only chill long enough to demonstrate the concept. That would save the better part of two hours.

2699
General Homebrew Discussion / Re: Bottle bombs
« on: August 08, 2011, 02:02:33 PM »
I would think high temps would increase the yeast activity and therefore yield more CO2 and more pressure

It'll increase the rate of fermentation, but the amount of CO2 produced is only dependent on the amount of fermentable sugar present. If that beer stalled out before reaching FG, then that's the culprit, not the temperature.

Some breweries that bottle condition will store the bottles at 80°F or so in order to decrease carbonation time and get them out the door more quickly.

2700
General Homebrew Discussion / Re: When to Use Fresh Hops
« on: August 08, 2011, 01:55:57 PM »
I really doubt you can tell the difference between 5 min and 0 min additions. *Maybe* if you use an immersion chiller with no hot stand/whirlpool.

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