Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - a10t2

Pages: 1 ... 182 183 [184] 185 186 ... 291
Beer Recipes / Re: Something like Peroni
« on: September 21, 2011, 03:03:14 PM »
I'm working from memory here, but I think that's going to be much hoppier than he wants, and I don't remember Peroni having any of that corn-like flavor from 6-row. The crystal malt wouldn't be typical for the style either. I'd go with something like 85% Pils, 15% flaked rice, and a single hop addition targeting 15-20 IBU. Just like any other macro lager.

What yeast are you going to use? That's probably going to make the biggest difference in getting you close.

Yeast and Fermentation / Re: First Starter
« on: September 21, 2011, 02:59:55 PM »
The result is that for the second step it's telling me I would need 1.48L of starter for the second step to achieve 350B cells.  That's obviously not doubling the volume for the second step.  I've tried a couple of other scenarios and got similar results.  What am I doing wrong?

There is no "wrong" since we're just talking estimates anyway, but for this situation I'd go with 1.0 L, then 2.2 L. Using "intermittent shaking" for both, the calculator says that ends up around 350B cells.

Going Pro / Re: Canning
« on: September 21, 2011, 02:56:17 PM »
Sean, it sounds like you only do single-pallet orders, is that right? Is / Ball your distributor for that as well? $400 per pallet, that's something I could afford. Do you do anything special for your labels (like wrap-around or something?) or are they just the standard 2/3 circumference sorta deal?

Sean one more thing, how heavy are those pallets of cans?

Yes, we get ours from Ball in Golden, CO. We typically get three or four pallets at a time, since that's all we have the storage space for. They're very light - two people can lift one. Probably 100-120 lb. The height makes them hard to move rather than the weight.

For labels, we use regular 3x6" stickers, printed on glossy stock with an adhesive back, and apply them by hand. There are probably a couple hundred online vendors who would do the same thing, but we use

Going Pro / Re: High gravity brewing to increase production volume
« on: September 21, 2011, 02:48:37 PM »
You would need to fill your boil kettle a second time and chill the water prior to dilution.  Essentially you're using the same energy to boil just water, and you'd need to have a vessel large enough to blend the batch.  In-line dilution is impractical and you'd need an extremely expensive valve that would regulate the value aperture based on the flow rate of both the beer and the water.  Otherwise your in-line blending would be inconsistent.  These valves are electronically regulated and you'd need the flow sensors, the valve, and the electronics to run it all.

Since no one would have to be around to monitor the boil, you could set a timer to bring the water up to the boil at night when the kettle goes unused anyway (assuming you aren't running three shifts). The next day you'd have room temperature water ready to go. As far as blending, no reason you'd have to do it inline. Just keep an eye on your sight glass/volume markings/whatever during transfer or filtration, stop at the correct point, and top off with water. Maybe recirculate for a few minutes to get it mixed, if that turns out to be necessary. As someone else pointed out, you could also do it in two batches and avoid the need for a double-size bright tank.

Yeast and Fermentation / Re: First Starter
« on: September 20, 2011, 11:54:39 PM »
The Sean Terrill site is pretty cool.

Thanks! I haven't been able to put nearly as much time into it lately as I'd like, but there's some good stuff in the pipeline.

Going Pro / Re: Canning
« on: September 20, 2011, 09:43:45 PM »
By the pallet (4552 cans), we pay about $0.09 apiece, including the covers. Printed cans are actually not much more (and would be cheaper once you factor in the labor savings), but the minimum order is large for even a medium-sized micro. 12 pallets IIRC.

Going Pro / Re: High gravity brewing to increase production volume
« on: September 20, 2011, 09:39:00 PM »
I do a (moderately) concentrated boil since we have a 6 bbl kettle and 7 bbl fermenters, which is fairly common. I've never tried diluting post-fermentation though. I expect that the beer would taste quite a bit different from one fermented at the target OG, especially if the gravity was doubled. Of course, if there was no baseline for comparison, like in the case of a new brewery, that wouldn't matter.

The Pub / Re: Ouch
« on: September 20, 2011, 08:18:23 PM »
I live in eternal fear of doing something like that. We actually have a compromised stainless conical that looks similar, just sitting there as a constant reminder.

Yeast and Fermentation / Re: First Starter
« on: September 20, 2011, 07:50:58 PM »
I'm certain there is a more scientific way to approach this using the calculator.

Yup. ;)

General Homebrew Discussion / Re: Toronto Beer Week - My results
« on: September 20, 2011, 05:01:10 AM »
Wow, well done! Good luck in the BOS.

Yeast and Fermentation / Re: First Starter
« on: September 20, 2011, 05:00:13 AM »
Have you checked out the FAQ?

Like tygo said, you can reduce the size of the starter by introducing oxygen, even if it's just by shaking.

General Homebrew Discussion / Re: Pumpkin Beer
« on: September 20, 2011, 02:07:28 AM »
How much of the actually pumpkin, do you need to put in a five gallon batch?

Anywhere from zero ("the flavor comes from spices and the pumpkin adds nothing") to several pounds. There have been quite a few threads with recipes recently. If you look back through the archives of any brewing forum, there will be dozens posted every year around this time.

General Homebrew Discussion / Re: great beer article
« on: September 19, 2011, 10:16:00 PM »
"Great beer article" may be the least accurate summary of a piece of writing I've ever seen.

I recall reading that methylene blue was unreliable for viability below 80%

I've heard that as well, though I'm not sure I believe it. The viabilities I get are both repeatable and correlate well with the rules of thumb out there for viability reduction over time.

So, my question is, for people who brew a lot of the same recipes of beer with the same yeast, have you noticed any difference in the finished beer if your yeast was one week old, rather than two weeks old, or three weeks?

I've pitched yeast with (methylene blue) viabilities as low as 71% and as high as 98%, and can't tell any difference in the beers as long as I adjust the pitching rate accordingly. I brew each recipe, on average, every 10 days or so, so I'd like to think I'd pick up on those minor variations, but of course it could just be that I can't taste whatever it is that would differentiate them. FWIW, this is all with US-05 and Wyeast 1318.

Pages: 1 ... 182 183 [184] 185 186 ... 291