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Messages - a10t2

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2746
Equipment and Software / Re: Where to go for oxygen tanks?
« on: May 31, 2011, 07:24:14 AM »
Noob question here:  What other equipment besides an O2 tank is needed to oxygenate the wort?

You will need a regulator, preferably an inline syringe-type filter, and some kind of airstone, plus the tubing and maybe some clamps to connect it all.

My two cents: unless you have a dissolved O2 meter, or at minimum a flow rate meter, I'd stick with aerating. With pure oxygen, there's always the risk of super-saturating and oxidizing the wort, and with air that just isn't possible. The downside to aeration is that it takes longer (5-10 min vs. 1-2 min).

2747
All Grain Brewing / Re: Hops Quiz
« on: May 31, 2011, 06:40:23 AM »
Bubbles mean that pressure is building in the fermenter headspace, either from an increase in temperature, or from something outgassing from the wort, which could mean fermentation.

It could mean fermentation, but I don't believe it necessarily does. Once fermentation is finished, the beer is super-saturated with CO2. The partial pressure of gases in solution will exponentially decay as it approaches the atmospheric pressure, but if I had to guess I'd say the time constant is on the order of several days - based on the fact that I continue to see the occasional bubble for weeks.

In fact, I see the same thing at work where we're pulling from a sample port and therefore decreasing the pressure in the fermenter headspace. The blowoff buckets continue to bubble every once in a while for the entire warm maturation period. Granted, that's typically less than a week, since I tend to let things sit longer at home.

2748
All Grain Brewing / Re: Hops Quiz
« on: May 30, 2011, 05:24:11 PM »
You might be waiting a long time with that philosophy.  A gravity reading is the only way to know what's really going on.

Could not agree more. Even with the temperature constant, the fermenter will continue to off-gas CO2 for weeks after fermentation is finished.

2749
Extract/Partial Mash Brewing / Re: Specialty grain mash converted?
« on: May 29, 2011, 08:02:40 PM »
I'm not sure where you're going with this.  Hydrometer readings are a measure of sugar in solution not starch. 
Regardless, his second reading is high and that wort tastes sweet.  To me this means that it has not finished fermentation.

You may be right. I was just pointing out that either sugar or starch would increase the SG, so a hydrometer reading alone can't tell us which it is.

2750
General Homebrew Discussion / Re: Hydrometer
« on: May 29, 2011, 05:02:41 PM »
The alcohol limit makes it sound like it was produced for the US market during Prohibition.

2751
Extract/Partial Mash Brewing / Re: Specialty grain mash converted?
« on: May 29, 2011, 05:00:25 PM »
He has 7 pounds of LME in five gallons and an OG of 1.070, so some if not all of his specialty malts must have contributed some sugars as well as flavors.

The OG just indicates that the grains contributed *something* - a gravity reading alone can't tell us whether that something is starch or sugar or both.

2752
Extract/Partial Mash Brewing / Re: Specialty grain mash converted?
« on: May 29, 2011, 11:56:49 AM »
It either needs more time or more yeast or perhaps you didn't get enough oxygen into it initially for the yeast to prosper.

I don't think you can draw that conclusion from what gigatropolis has said. The high FG could very well be due to unconverted starches from the mash.

Even if the DP was high enough for conversion, you may not have given it enough time, or the temperature or pH could have been a little out of line and kept it from converting.

2753
The Pub / Re: Bucket List
« on: May 27, 2011, 06:38:17 AM »
I want to punch a whale.

2754
Yeast and Fermentation / Re: Stir plate starter question
« on: May 27, 2011, 06:35:38 AM »
You may or may not see anything. The stirring tends to break up the krausen, and a starter could ferment out overnight or while you're away.

2755
Commercial Beer Reviews / Re: Canned Microbrews
« on: May 26, 2011, 03:59:52 PM »
I wish they would give you a choice.

You wouldn't believe what an absolute PITA it is trying to anticipate demand and balance the can/bottle production and inventory.

2756
Kegging and Bottling / Re: Is there a better formula?
« on: May 25, 2011, 10:30:20 PM »
To be precise, you'd need to take the fermentability of the wort into account.

http://braukaiser.com/wiki/index.php/Kraeusening

2757
Ingredients / Re: Honey tips
« on: May 25, 2011, 09:28:19 PM »
By definition, to be a braggot at least half the fermentables have to come from honey. So it depends on the OG, but at least 3/4 lb per gallon.

I've had the best results when I add the honey to the fermenter once primary fermentation is almost finished.

2758
Commercial Beer Reviews / Re: Odell brews
« on: May 25, 2011, 08:13:58 PM »
Anybody know what hops are used in the regular IPA?

I'd be down for trying to work out a clone recipe. Label says it's 7.0% ABV, I'm guessing that's about a 16.5 OG and 3.5 FG. About 6-7 SRM, so I'm betting it's just pale base malt and a little light crystal. Bitter but not crazy, I'd say 50-60 IBU.

Hop-wise, I'd say there's some Simcoe late, but beyond that I'm not sure. Maybe Amarillo? I get tangerine in the nose.

Edit: Now that it's warmed up a little, I'm picking up some Centennial as well.

2759
General Homebrew Discussion / Re: Selling.....maybe?
« on: May 25, 2011, 01:48:50 PM »
So has the guy opened 4 or 5 because they were so successful or because they failed one after another?

IIRC they're all still in operation. I'll ask next time I'm in there.

2760
This might be enough kegs.  Skotrat's barn...

:o That's more kegs than our brewery owns.

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