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Messages - a10t2

Pages: 1 ... 179 180 [181] 182 183 ... 299
2701
The Pub / Re: Have to vent....
« on: December 10, 2011, 12:41:30 AM »
(well cold in a relative sense - you guys would probably still wear shorts at 50df)

I skied in a t-shirt this morning. ;D

2702
if you are making an all grain batch and using water deficient in Mg they the idea is you can add it via Epsom salts. However the grain itself (may) have enough in most situations

The real question is whether the amount contributed by the water makes any difference at all. An all-malt wort will already have about 100-200 ppm Mg, depending on the malt(s). So is adding, say, 10 ppm via the mash liquor going to have any effect?

2703
The Pub / Re: an irruptive year
« on: December 09, 2011, 09:50:34 PM »
See, I _don't_ think it would look cool on my mantle....

Well, I don't like rye IPAs, so there!

All in fun, of course. Different strokes and all that.

2704
If you don't want the expense and maintenance of a meter, for the $20 investment, I think the ColorpHast strips are well worth it. They are inaccurate in a mash (add 0.3), but consistently precise. I'm with Tom - having trouble with the darker beers makes it sound like a pH issue.

Also, I don't think it has anything to do with the fermentation issue, but there's no need to add magnesium beyond what's contributed by the malt. Unless you're brewing with a large proportion of adjuncts, the wort will already contain >100 ppm Mg.

2705
The Pub / Re: it's that horrifying moment
« on: December 09, 2011, 09:31:38 PM »
Weaze doesn't require any beer not to wear pants.  That's his default status.

To be fair, isn't it everyone's default status? ;D

2706
The Pub / Re: Have to vent....
« on: December 09, 2011, 09:30:29 PM »
Since I just now found out those exist, as a gadget nerd, I have to say that's cool as hell.

I wonder if mine would go off every time I drove to work (3 psi pressure drop).

2707
The Pub / Re: an irruptive year
« on: December 09, 2011, 09:28:25 PM »
Hey, it *would* look cool on my mantle. Doesn't mean I'm going to go out and shoot one, but we can at least acknowledge the truth of the statement.

2708
Ingredients / Re: Reading water reports that state "ppm as CaCO3"
« on: December 09, 2011, 09:22:18 PM »
Do any & all items listed as "ppm as CaCO3" need to be converted, based on molar wt?

Is that accurate?

Yes, but since they don't contribute to hardness or alkalinity it would be strange to report them that way. At that point I'd take a step back and verify that you're getting correct data.

2709
I don't know anyone who does this.

I can only brew outside 7-8 months a year, so it's partial boils on the stove or nothing. For a 1.040 no-sparge beer the efficiency is about 70%, so it isn't like it absolutely kills you either.

2710
Can someone describe how you do a partial boil? Do you only boil first runnings and top off with water in the fermenter? Or do you boil the first runnings and add the sparged runnings later?

It would depend on what you were brewing. If it was a big beer you'd probably only be able to use the first runnings. For a smaller beer you could probably fit in a sparge by doing a thick mash.

http://seanterrill.com/2011/01/16/of-ice-and-10p/

2711
Beer Recipes / Re: The Maibock
« on: December 09, 2011, 04:18:58 AM »
I would love to see your latest rendition if you wanted to post or pm.  The Maibock is a perfect style for Silver town.  I would expect around 7%?

Yup, nothing better after a long day of boot-packing up to find those spring snows.

5.5 gal batch:
2/3 Pilsner
1/3 Munich 1
105 min boil
25 g Magnum (12.3%) at 90 min
30 g Spalt at 15 min
Mash at 65°C for 60 min. OG 15.5°P (1.064); FG 1.011.
Big ol' starter of 2206, fermented at 50°F for 10 days, then raised to 66°F. Racked to keg on day 17 and lagered for three months.

2712
Beer Recipes / Re: The Maibock
« on: December 08, 2011, 10:49:10 PM »
Maibock's a style that seems to have wormed its way into my annual rotation the past few years. I've used 206 and 34/70, but I bet S-189 would work well. I use Magnum to bitter and a decent amount (20-30 g) of whatever noble-type hop I have on hand for a flavor addition. Last year that was Spalter, which I liked a lot. Nice and spicy.

Glissade is being replaced by Ruthless Rye IPA.

Wow, they're really pushing the envelope there. ::)

2713
Equipment and Software / Re: CFWC upgrade in the works.
« on: December 08, 2011, 07:34:46 PM »
The counterflow chiller I use is 3/4" convoluted copper inside a 1 1/2" copper jacket.  Works great and fast.

::drool::

I just got around to opening the most recent issue of BYO and there's an article in there on optimizing heat exchanger performance.

2714
The Pub / Re: Moonshiners
« on: December 08, 2011, 04:44:44 PM »
plus some of the people are real characters, like this old moonshiner named Popcorn.

I don't know if it's the same guy, but Popcorn Sutton was a famous moonshiner, however unlikely that sounds. http://en.wikipedia.org/wiki/Marvin_Sutton

2715
The Pub / Re: I need a sword...
« on: December 07, 2011, 11:15:19 PM »
No, the difference is you can get Belgian and German Beers in most parts of the country. You just can't get good pizza.  :)

I think the issue here is that your definition of "good pizza" is exceptionally narrow...

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