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Messages - a10t2

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The Pub / Re: what not to name your brewery
« on: July 26, 2011, 09:56:03 AM »
I meant back in the day. I'm so ugly now even dark bars wouldn't help.

There are always blind chicks...

Equipment and Software / Re: Controlling fermentation temperatures
« on: July 26, 2011, 09:53:55 AM »
I just started using a cheap, low-powered (400W on "Lo") hair dryer that I got at Wal-Mart for something like $9. You can't beat the price, there's no potential for skunking like with a light bulb, and it has a built-in fan to circulate the air in the fermentation chamber.

The Pub / Re: What's the Weather Like Where You Are?
« on: July 24, 2011, 05:48:18 PM »
No volcanic activity (touch wood), but it looks like this heat wave has finally hit Silverton. We came very close to 80°F today. :o

All Grain Brewing / Re: Rahr Pils vs Rahr Old World Pils
« on: July 24, 2011, 10:08:42 AM »
I haven't tried either of the Rahr products, but I've been using Cargill Europils for all our lagers and it's really nice. In the same category as a Weyermann or Best pils malt, IMHO.

I don't know if you can even get it, but if for some reason you don't like the Rahr it'd be worth checking out.

All Grain Brewing / Re: Saving the Planet, Going Domestic
« on: July 22, 2011, 10:14:54 PM »
I'm not impressed with Briess and I love British crystals.

That would be the sticking point for me too. I don't think I brew any ales without at least some UK crystal malt.

Come to think of it, aside from crystal malts, I *do* use all domestic.

Beer Recipes / Re: Sorachi Ace Saison, feedback time!
« on: July 22, 2011, 12:40:44 PM »
The ice pack with the yeast was decidedly warm and squishy, but the activator pack wasn't swelled up so obviously it did it's job!

I hate to be the one to tell you this, but the pack won't swell unless the inner pouch is broken. If it got warm enough to do damage, you'll find out when you smack the pack to proof it. Since you're making a starter anyway, I doubt you'll have any issues no matter how warm it got.

Why not oak half of it and see what happens? That's the best way to find out what the wood is going to do for it.

With some American or English yeast you'd have the makings of a decent "wheat wine". Using all the wheat, Munich, Pale, and C90 would probably put you around 1.080-1.090 with typical efficiency.

Personally, I'd probably try to brew twice. The Pale and Munich with the hops you have and some lager yeast would make a nice Helles. Then you could do a MIAB beer with the wheat and C90, plus whatever hops and yeast you can scare up for a simple summer wheat ale. Acid malt for pH adjustment as needed.

The Pub / Re: 42 Years Ago...
« on: July 21, 2011, 05:25:02 PM »
I've met two of them (Armstrong and Cernan). Pretty great guys who both took the time to talk with me, though I doubt either of them would remember.

I also had the honor of meeting Martha Chaffee. She's a class act, and an advocate for the space program to this day.

All Grain Brewing / Re: Getting Started
« on: July 20, 2011, 03:44:36 PM »
When mashing for high fermentability, I'll typically hold 149°F for 90 min, instead of my usual 60 min mash. If I do that and have little or no crystal malt in the grist, I'll get 80-85% ADF using ale yeasts and 85-90% with a lager yeast.

I don't worry about variations of less than 1°F.

All Grain Brewing / Re: Getting Started
« on: July 20, 2011, 01:43:46 PM »
from my understanding if you mash at 145 degrees you get more fermentable sugar making it dryer.
and at 160 you get nonfermentable sugars making it thicker
So my recipe that I bought ask for a mash temp at 152, I am guessing they wanted that so get a mix of sugars?
This is all very complex

Not so very complex really. You've got it exactly right. Although 145°F is pretty low for a single infusion mash - I wouldn't go below about 149°F or you may have problems with the mash fully converting.

The Pub / Re: 42 Years Ago...
« on: July 20, 2011, 01:41:09 PM »
The modern day American culture (an oxymoron if there ever was one) could care less for the most part, it seems.

Idiots always shout the loudest. It doesn't make them a majority.

Here's an excellent article, originally published in Zymurgy:

Besides the importance of fermentation temperature control, let the gravity of the beer tell you when it is ready- not some time range stated by a recipe.

That's excellent advice. Most brewers, their first time (or first few times) out, fall into what I call the "newbie trifecta":
1. Not pitching enough yeast.
2. Pitching and fermenting too warm.
3. Removing the beer from the yeast too early.

Just remember that yeast make the beer and you'll do fine. That's the great thing about starting with extracts, actually - most of the other work has been done for you, and you can focus entirely on keeping the yeast happy.

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