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Messages - a10t2

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Yeast and Fermentation / Re: Starter temperature questions
« on: March 11, 2011, 11:04:24 AM »
To piggy back off this question, what would you consider the maximum and minimum temperature ranges for ale and lager strains?

Assuming we're talking exclusively about starters, I'd say 70-80°F is ideal for both. Minimum probably depends on the strain, but I've been doing mine at 59°F during the winter, just to save on electricity. No problems so far.

General Homebrew Discussion / Re: AAU and IBU
« on: March 09, 2011, 05:02:48 PM »
Personally im not into super hobby beers like IPAs, im more of a Wit, wheat and Ale guy my self. My wife loves IPAs though so I will brew them from time to time.

Well in that case you're golden. The styles you like are probably going to be 15-30 IBU, where a difference of even 20% won't be perceptible, and if your wife is a hophead, she won't care if that IPA comes out at 60 IBU or 80. It's in between those ranges that you have to worry.

Ingredients / Re: Centennial delivery
« on: March 09, 2011, 08:54:58 AM »
Are these recipes on the AHA brewing wiki?

It is now. Thanks for the kick in the pants.

General Homebrew Discussion / Re: NHC Competition submission
« on: March 09, 2011, 08:25:35 AM »
All I can see in the rules is that there's a minimum (10 fl oz), with no maximum. As long as your bottles fit, I'd think they're fine. I kind of doubt they'll fit though.

Yup, I've seen the same thing. It seems like all of my lagers still ferment out in 10-14 days though.

ETA: I should have mentioned that I do ferment pretty cool, 44°F ambient. That's the warmest I'm willing to set my kegerator.

Yeast and Fermentation / Re: Noob Question
« on: March 08, 2011, 04:18:59 PM »
what kind of sugar?
and how much, the same amount?

Table sugar or corn sugar, whatever you have around will work. Using the same amount would keep the OG the same, but you're talking about a difference of around 0.004 SG, so it isn't critical.

Yeast and Fermentation / Re: Noob Question
« on: March 08, 2011, 03:44:09 PM »
If you don't want to use a blowoff tube, you can just loosely cover the fermenter with foil/paper towel/whatever if it's a carboy or leave the lid loose if it's a bucket.

Also, I just looked at the recipe, and I would absolutely, 100%, no doubt in my mind, leave out the maltodextrin - even replace it with sugar if you want. In a tripel, that's just bizarre.

Equipment and Software / Re: Using a used oak barrel
« on: March 08, 2011, 03:40:49 PM »
Before you do anything else, I'd fill it with room-temperature water to make sure it'll hold a seal. If not, you may have to let the wood swell for a few days before the leaking slows to an acceptable rate.

Yeast and Fermentation / Re: Noob Question
« on: March 08, 2011, 02:41:59 PM »
I have to say, those are both... unusual (being charitable here) choices for a tripel. If you have the time, I'd use just the 3944 and make a big ol' starter - about 3 L, no airlock, and shake it up frequently. If that isn't an option, get a pack of T58 dry yeast and add that, rehydrated, in addition to the 3944. Or if you want to go for broke you could just pick up three smack packs of 3787. Bottom line is, for a big beer, you need a lot of yeast.

Yeast and Fermentation / Re: Just Thinking
« on: March 08, 2011, 02:12:32 PM »
From now on I will read everything Drew posts in The Dude's voice.

I get anywhere from 40 to 58 IBU, depending on which formula you use. That isn't out of line for the style - 25 would be pretty low. Could just be a typo.

Yeast and Fermentation / Re: Just Thinking
« on: March 07, 2011, 10:40:47 PM »
For that OG, you'd want four packs, or a starter.

This weekend I will take two cups of beer and boil it to remove the ethanol and once it has cooled.  I will add enough water to bring back up to two cups and recheck the hydrometer reading.  This should give me an accurate reading of the Real Extract value and then be able to calculate what the actual residual sugar is still in the beer.  Thanks for your ideas.  Will update.

That will work, but why bother? If you have the OG and FG readings you can calculate the real extract:

RE = .1808*OG + .8192*FG

The Pub / Re: Guinness does taste better in Ireland
« on: March 07, 2011, 05:37:48 PM »
Isn't the Guinness sold in the US a different recipe, or is that an urban legend? I know the alcohol content is different, but I guess they could just dilute.

I want to do the same thing, but only have one of the really small min-fridges. Has anybody had any luck in "blowing this out" to make a large enough box to put a carboy into?

Yup, there are quite a few discussions out there, and I'm pretty sure I've even seen some parts lists/plans.

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