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Messages - a10t2

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2686
The Pub / Re: Change for a buck?
« on: October 15, 2011, 09:17:43 AM »
And, there are laws that do not allow 4-wheelers off marked trails.

My experience has been that people with ATVs don't care.

2687
Ingredients / Re: Pumpkin Pie Spice
« on: October 13, 2011, 09:04:31 PM »
The spice is what makes or breaks a pumpkin ale, so don't compromise.

Yeah, I ended up ordering from Penzey's online. Pushing back the brew date is only an issue because I'm trying to get five batches in before winter, so fingers crossed.

Living in a town of 400 people makes things difficult sometimes...

2688
Ingredients / Pumpkin Pie Spice
« on: October 12, 2011, 09:18:20 AM »
I'm getting ready to do a pumpkin ale tomorrow, but I'm going to have to change up the spices from what I usually would do (ginger, clove, nutmeg, cinnamon). Apparently there's no grocery store around that has any whole spices. I did pick up a jar of organic, salt-free "pumpkin pie spice" (cinnamon, ginger, clove, nutmeg) from the hippy grocery store. So they're in the wrong order and it'll have too much cinnamon, but the bigger problem is that I'm not sure how to adjust quantities when using the ground spices. Do you use less because they're ground and extraction is better, or more because they aren't as fresh? I would have used a total of 22 g of the whole/crushed spices, but looking at other people's recipes using pumpkin pie spice, the quantities are all over the map - and they're all volumetric. Anyone have a good rule of thumb?

2689
Yeast and Fermentation / Re: Yeast starter in fridge
« on: October 11, 2011, 08:46:37 AM »
It's still on the erlnmyer flask with an airlock.

Just checking - you didn't use the airlock while it was fermenting, right?

2690
Beer Recipes / Re: All Munich Barley Wine?
« on: October 10, 2011, 04:58:44 PM »
I recently brewed a partigyle Barleywine/small beer (bitter) using only pale ale malt that I 'toasted' in the over at 230f for 2 hours.

I'm curious about that beer. Did it convert normally? Was efficiency typical? Attenuation?

2691
Yeast and Fermentation / Re: using old yeast
« on: October 10, 2011, 04:55:54 PM »
i uploaded them from Shutterfly. not sure why they aren't showing up. how did you get them?!?

I followed the URL you posted originally: http://share.shutterfly.com/action/welcome?sid=0AYsW7Rszasmj0w.

That isn't the URL of an image, so you can't drop it into the SMF "img" tags and have it work. After a minute poking around your Shutterfly page, I can't see any way to extract a valid image URL. They may not allow it, or it may be something that only the image uploader can access. Since they're a service that primarily exists to sell photos, my guess is they simply don't allow it.

2692
General Homebrew Discussion / Re: IBU standardization!?!
« on: October 10, 2011, 04:34:51 PM »
The IBU is standardized. It's the absorbance of beer that's been mixed with a reagent, measured via a spectrophotometer at a particular wavelength. That's what an IBU is. You can try to correlate the results of the test to the amount of alpha acids added to the wort, but only if you understand the limitations of your correlation. As was said here, one major limitation to IBU estimation is the saturation limits of the iso-alpha acids. So anyone who claims an IBU level above 100 is almost certainly blindly reporting the result of a formula, without understanding its limitations. (Or reporting a value they know to be false.)


If you want to look up the procedures for the assay they're available from the ASBC.

There are alcohol levels stated on beer labels.

Almost all of which are also incorrect, being the result of formulas rather than measurements.

2693
Yeast and Fermentation / Re: using old yeast
« on: October 10, 2011, 04:23:39 PM »
try this again...

You'll need to upload them to a service that allows you to share the photos, like imgur or photobucket.

But looking at the picture, I'd give it more time. It doesn't seem to be finished fermenting.

2694
Ingredients / Re: Why Does Carapils Get a Bad Rap?
« on: October 10, 2011, 01:35:36 PM »
maybe I'm wrong here but if I mash at higher temps I don't get the fermentability out of the base malts.
That's an interesting thought. My thinking is that any ratio of fermentable sugars to dextrins that would result from a pale/carapils combination could also be obtained by a different mash using the base malt alone. But that's based on an assumption (and all the caveats that go with it) that carapils, aka dextrin malt, is primarily composed of starches from dextrin size on down. If there's a significant fraction of larger polymers, then the beta-amylase would have less to work with and the results could be different.

It would be an interesting experiment for someone with really precise mash temperature control.

2695
Equipment and Software / Re: temp control
« on: October 10, 2011, 08:56:43 AM »
If it's inside, then you just need cool.

I am immensely jealous of people who can say this. There are parts of my house that I struggle to keep above freezing.

2696
Ingredients / Re: crystal malt 45L
« on: October 10, 2011, 08:30:49 AM »
I've seen Cara 45, it's the Belgian Caramunich from Dingemans.
The "Light Crystal" from Crisp Maltings is 45L and tastes great. I get it from Rebel Brewer, but I'm sure it's available elsewhere.

FWIW, I've found there to be a big difference between US, UK, and Belgian crystal malts. Getting the right flavors from it is going to be more important than a minor variation in color.

2697
Ingredients / Re: crystal malt 45L
« on: October 09, 2011, 07:05:59 PM »
The Cara 40 should be basically identical.

2698
The Pub / Re: Steve Jobs Dead at 56
« on: October 09, 2011, 09:28:38 AM »
If you have a difference of opinion, you're a troll? Why's that?

I think it's that in this case, the troll has a long history of trolling.

2699
Yeast and Fermentation / Re: using old yeast
« on: October 08, 2011, 12:12:50 PM »
should i expect this starter to take longer since there are so few viable yeast?

Yes. When starting with that small an amount of yeast, I'd use 250 mL or 500 mL as a first stage.

2700
Ingredients / Re: Why Does Carapils Get a Bad Rap?
« on: October 08, 2011, 08:54:04 AM »
I'll still use it.  In my pilsners I like to mash around 148F, carapils helps keep the beer from being too thin.

So I have to ask, why not just mash at higher temperature?

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