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Messages - a10t2

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The Pub / Re: My New Toy
« on: July 19, 2011, 03:53:21 PM »
Yum.  Sounds like I need to come down and try your taps.

Berliner Weisse just went on yesterday.

On the other hand, in mid-August it'll be a Smoked Vienna Lager. But September is Oktoberfest. Then again, October is going to be Double IPA...

You may just have to move. ;D

I still owe you data Sean, but I haven't had time to do any testing.  15 days until my defense. ;)

That's an acceptable excuse... for now.

Good luck!

The Pub / Re: what not to name your brewery
« on: July 19, 2011, 08:38:06 AM »
But, but, remember what you said you do to your mash in that other thread?  :D
Yeah, but that's a trade secret;)

Speaking of which, I hope there's no FDA limit on sweat that can be introduced pre-boil. I'd be *way* over on this morning's mash.

I've always wondered about Rock Bottom Brewery.

At a lot of their locations, it's a pretty accurate description.

I use a long 10ML glass pipet with a pipet bulb then a few drops on the refractometer, then I run the numbers through the morebeer refractometer spreadsheet found at

Good idea. Bad spreadsheet. ;D

Events / Re: No Ticketmaster next year....please?
« on: July 19, 2011, 05:54:37 AM »
The BA and AHA are affiliated, but I don't think posting your comments here will get them seen by anyone at the BA who's responsible for putting on the GABF. Much better to contact them directly IMHO.

Yeast and Fermentation / Re: Starter size?
« on: July 19, 2011, 05:50:10 AM »
As far as the columns marked Volume U.S. gallons is that how much I want to end up with or the amount that I pitch into after boil.

That's the volume in the fermenter when you pitch the yeast. I have to ask, though - are you leaving so much behind in the fermenter that it would make a difference?

As far as the growth factor and viability columns I'm a little bit confused as for what values to input.

"Growth factor" lets you decide whether you want to make a large starter with fewer (usually one) yeast products, or a smaller starter beginning with more yeast. Just move it around until the number of packs/vials and the starter volume match up with what you're able/willing to do.

The viability calculator is my only real gripe with the MrMalty calc, since it assumes a linear reduction in viability over time. For the most part, though, if your pack/vial is reasonably fresh you can just put in the production date and let it estimate viability for you.

Ingredients / Re: Male hop plant
« on: July 18, 2011, 06:27:43 PM »
Keep it away from yer wimmin plants.

It's kind of hard to misinterpret that - 27 CFR 7.21 does not apply.  The difference is when the growler is a "bottle" and when it is a "glass".

The way I'm reading it, that would depend on whether or not a "glass" is also a "container", which may or may not be the case:

Container. Any can, bottle, barrel, keg, or other closed receptacle, irrespective of size or of the material from which made, for use for the sale of malt beverages at retail.

You may well be right, but I'm going to be a good boy, keep my mouth shut, and do what the government tells me. I'll bring it up again next time I'm on the phone with TTB - which, despite the fact that they're always very nice and very helpful, I'm hoping isn't any time soon.

A temperature-controlled fridge is certainly nice to have, but not necessary, even for lagers. A "swamp cooler" and some frozen water bottles will let you ferment at least 10°F below the ambient temperature.

Equipment and Software / Re: Stir plate issue
« on: July 18, 2011, 12:42:32 PM »
I assume the adapter is putting out 12v, but I don't have any way of testing it.

Sounds like you need to buy/borrow either a DMM (, or a second power supply for testing.

The Pub / Re: My New Toy
« on: July 18, 2011, 12:29:29 PM »
So is the Icepick the first to go?  I was pretty excited to hear AIPA is your favorite style.
Any plans to head north for a few sacks of fresh hops in August, or is a wethopped sesonal too much of a PITA.

The Ice Pick recipe has been heavily modified; it's basically my take on what a prototypical AIPA would be. 6.4% ABV, dry finish, Cascade-dominated, and heavily dry-hopped. It and the new Red (not so heavily modified, but much improved) are on tap now, and should be in cans by mid-August.

I'd love to do a wet hop beer, but I just don't think our kettle design would allow it. I have to use bags to keep the hops off the element, and the kettle's tall and narrow enough that wouldn't even be able to get all the hops into the wort. Whole hops in general are right out.

If time allows I'd love to come up and get some to use at home though.

The Pub / Re: My New Toy
« on: July 18, 2011, 10:50:09 AM »
IME, a big difference between 1968 and 1318.  And I haven't had much luck with 1318 clearing, not that I expect it to clear like 1968 but I mean just not wanting to clear at all.

Interesting. I only brewed three test batches with 1318, but had pretty much the opposite experience. I guess I'll know a whole lot about it in a few weeks.

I really need to try 1272, heard good things about it as an 'upgrade' from 1056.

Definitely do; it's my all-around favorite ale yeast.

The Pub / Re: My New Toy
« on: July 18, 2011, 09:56:52 AM »
FWIW, a couple of the breweries/brewpubs around here are fans of 1968.  I know that's what Ninkasi uses, even though they make no English style beers.

That was actually my first thought, since it's what I use for English styles at home, but I wasn't sure I could get the attenuation I need for certain styles (IIPA on deck as a fall seasonal). From my limited experience with it, 1318 seems to give a similar overall flavor, but with the potential for higher attenuation.

It is convenient to use but I can see why you have issues with it, sean.

It's definitely convenient. The biggest problem I've had is that we have a mix of conicals and Grundies, and harvesting from a dish bottom with it just isn't possible. There were several times I couldn't even get enough in a 5 gal Corny to pitch the next batch, and that's after a week of cold crashing.

I'll be interested to hear how the 1007 works out for your IPA. Seems like it could be a good choice for preserving a little malt character, even with a low FG.

The Pub / Re: My New Toy
« on: July 18, 2011, 08:58:19 AM »
I was always on the fence about US-05 as a home brewer, but in a commercial setting it's absolutely worthless. I have three main criteria for a house yeast:

1. Fermentability can be controlled with mash temperature.
2. Flavor can be controlled with fermentation temperature.
3. Easily harvested and repitched.

US-05 satisfies exactly none of those.

The Pub / Re: My New Toy
« on: July 18, 2011, 08:37:53 AM »
Going from US-05 (:P) to Wyeast 1318 (;D).

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