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Messages - a10t2

Pages: 1 ... 179 180 [181] 182 183 ... 297
2701
The Pub / Re: Japan quake
« on: November 25, 2011, 04:09:54 PM »
Japan on the other hand used more clay-rod technology. Less spewed up and about.

Never heard of it. Maybe "clad-rod"? The uranium oxide pellets are ceramic (the same as the RBMK/Chernobyl fuel pellets), but clays are organic.

Not that it's really essential to the point. I just wanted to make sure I wasn't further out of touch with the industry than I thought.

2702
The Pub / Re: I need a sword...
« on: November 25, 2011, 04:02:43 PM »
I really did carve a taco on my way home tonight.

FTFY ;)

2703
All Grain Brewing / Re: Racking under CO2
« on: November 18, 2011, 09:01:48 PM »
Are you just using CO2 to start the siphon, or do you also need to overcome the static head (i.e. have the fermenter and keg on the same level)? If the latter, you'll need to be able to pressurize the fermenter to 2-3 psi, meaning you definitely can't use a glass carboy, and even a plastic bucket might not stay sealed.

2704
Yeast and Fermentation / Re: Lager Slurry
« on: November 18, 2011, 08:35:45 PM »
I'm picturing siphoning off the beer, dumping the carboy into cleaned and sterilized bowl and dividing this equally between two new 5 gal batches.

If the new beers are roughly average gravity, that would be pretty significant over-pitching - not that that's the worst thing to do to a lager. I've never had a slurry come out of a fermenter that was less than ~3.5 billion cells/mL. So even if your viability is low and the non-yeast percentage high, 200 mL is about the maximum you'd need for an average-gravity lager.

2705
The Pub / Re: Got Wood?
« on: November 17, 2011, 04:05:19 PM »
I was hiking this summer up there, and all of a sudden a big round of spruce flew across the road and crashed down the other side.  The wood cutter apologized profusely; that wasn't you was it?

Nope. I wouldn't apologize. ;)

2706
The Pub / Re: Another Bacon product...
« on: November 17, 2011, 05:52:54 AM »
So, um... it tastes terrible. Like burnt rubber cooked in bacon grease. Just so you guys know.

2707
The Pub / Re: Got Wood?
« on: November 17, 2011, 02:16:01 AM »
I went up just below snow line and scabbed some more wood today;  some old growth western juniper.

Lucky you; I don't think I'll be able to get out again and I only have about three cords. Things could get interesting come March...

2708
Yeast and Fermentation / Re: Lager Slurry
« on: November 17, 2011, 01:08:59 AM »
300ml of the slurry is all you'll need

What size batches are you doing? If it's clean and fresh yeast that's over a trillion cells, which for a 5-6 gal batch at average gravity is around 4 million/mL-°P, about three times the standard lager pitching rate.

2709
Yeast and Fermentation / Re: 1 liter starter w/2 Wyeast 1056 packs
« on: November 16, 2011, 05:33:05 PM »
One thing I can say with great confidence is you wont actually experience any growth in cell count at that pitching rate.

Care to bet on that? ;)

2710
Yeast and Fermentation / How low can Brett go?
« on: November 16, 2011, 01:38:39 AM »
I'm thinking about getting a funky and/or sour beer ready for the spring, but I can't really justify keeping my fermentation chamber warm for a couple months while the Brett does its thing. Anyone know if it will ferment reliably at ~50°F? It's B. bruxellensis, if that makes a difference.

2711
Yeast and Fermentation / Re: 1 liter starter w/2 Wyeast 1056 packs
« on: November 16, 2011, 01:36:44 AM »
its a 10 gallon batch and the target og is 1068.  mr malty says i need a 2.4 liter starter with 2 packs.

With "intermittent shaking" that drops to <1 L.

Edit: Except that you're doing a 10 gal batch. Oops.

Maybe it's too late now, but I'd just wait until you can get to the LHBS for DME.

2712
Other Fermentables / Re: Dare I ask, "What About Mr Beer" Cider Kit?
« on: November 15, 2011, 08:30:22 PM »
Yes, or go even easier and don't ferment it in a carboy, just ferment it in the jugs it came in.

+1. Just buy cider or apple juice that's been pasteurized, but contains no preservatives. Open cap, dump in yeast, loosely set cap back on top.

2713
Beer Recipes / Re: Something like Peroni
« on: November 15, 2011, 04:18:00 PM »
If you're trying to clone Peroni, a single addition at 90 min, 15-20 IBU.

2714
General Homebrew Discussion / Re: Extract Kit Boil Volume Question
« on: November 14, 2011, 08:54:40 PM »
The NB kits do assume a partial boil. If you have the capability to do a full boil, go for it. Just reduce the bittering addition by about 1/3 to keep the IBU about where the recipe intends. You could also do a partial boil but only add half the extract at the beginning of the boil, and the rest at the end. In that case you'd still want to reduce the bittering charge.

In truth, though, it's going to be difficult to brew a blonde-colored beer using extract, no matter what you do.

2715
Yeast and Fermentation / Re: Re-pitching technique...
« on: November 14, 2011, 05:30:26 PM »
If you're going to be pitching it in the next week or so I wouldn't bother with a starter. Just pitch about 75 mL of packed slurry per 5 gal of average-gravity ale.

I like to rinse the yeast cake upon harvesting to remove any trub or hop particles to mitigate any potential bacterial infection.

That's an interesting thought. Is your concern that the trub might be contaminated (which seems unlikely since it's been boiled), or that it might be a food source for bacteria?

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