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Messages - a10t2

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The Pub / Re: How do you tell people where you are?
« on: September 16, 2010, 02:45:36 PM »
I only have "one glass" every night. If she doesn't ask how many times you filled it, you don't have to lie. ;)

The Pub / Re: How do you tell people where you are?
« on: September 16, 2010, 09:22:05 AM »
Why would I want people to know where I am?  If they want to know they can ask.

That's sort of how I feel about it. If I'm going out, presumably I've already made plans. And if someone wants to meet up with me on short notice, they can call me, send a text, Facebook message, FB chat, AIM, Gchat, or email.

My understanding is that most people who use these things heavily are actually playing them as a game - as you check in more places, you accumulate points and... win at having a social life? I'm not sure what the objective actually is.

Extract/Partial Mash Brewing / Re: Problem with my Smoked Porter w/ peppers
« on: September 16, 2010, 09:07:21 AM »
My SG was 1.050 (recipe called for 1/058-1.062 so i was a bit off).

Was this a full boil or did you top off with water? With an extract kit, as long as your volume is correct, the OG will be what's specified. So the low OG reading is probably just due to stratification of the water and wort.

The problem is that the fermentation stated the following day and appeared to stop in about 2 1/2 days.  I let it sit for an additional 3 days (7 days total) and then today transfered it into secondary.  The reading i took today said that it was 1.020 (FG should be 1.014-1.017).

2.5 days of active fermentation wouldn't be unusual for a ~1.060 beer, especially if the temperature was on the high side (over 68°F, and that's beer temp, not air temp).

NEVER transfer a beer that hasn't reached the targeted FG. Taking it away from the yeast will just make it harder to get restarted, assuming you could anyway. In this particular case, though, I don't think a 1.020 FG is all that unusual. Warm it up into the low 70s and swirl it up a few times a day. If it wasn't finished fermenting, there will still be some yeast present and that will let them finish up. Then in another week or two, if the gravity hasn't changed, you can keg or bottle.

The Pub / Re: Does every state poke sport at the state to the south?
« on: September 15, 2010, 03:23:41 PM »
And some of our best pickers. Listen all the way through. If you can play an acoustic better than that, then bring it on.

I don't think it was the music he was objecting to, so much as the sodomy.

Yeast and Fermentation / Re: Minimum time needed for a starter
« on: September 15, 2010, 02:56:43 PM »
You want to make sure your yeast population is larger and healthier?  Get a stir plate.  Check out this picture from the Falcons website yeast page.

That's a great article overall, but I find it dubious to suggest that a stirplate will result in a four-fold increase in yeast growth over a shaken starter. (FWIW I found the increase to be about 13%.) Access to oxygen is the key.

The Pub / Re: Does every state poke sport at the state to the south?
« on: September 15, 2010, 08:55:43 AM »
I also lived in Indianapolis for a while and Kentuckians are definitely made fun of.  I grew up near St Louis, MO and, same thing, Arkansas is the target.

I grew up in St Louis and now live in Indianapolis, and I think the problem is just that Arkansas and Kentucky are particularly low-hanging fruit. I've never heard Coloradans poke fun at New Mexico, for example.

The Pub / Re: Why Grammar is Important
« on: September 15, 2010, 08:47:06 AM »
The one that's been killing me lately is the new sense that "anymore" seems to be taking. Anymore, people use it to mean something like "nowadays".

That, and a verb construction that I've only heard in Indiana, and which is incredibly common here: [noun] needs [past participle]. As in, "My car needs cleaned." Doing it without the passive voice ("to be") just sounds incredibly wrong to me.

(Sorry I didn't get this in before the thread was re-dedicated to poop jokes.)

Ingredients / Re: Potential Gravity for Orange Juice?
« on: September 15, 2010, 07:46:51 AM »
Just polling the first few google results, it looks like OJ has about 21 g of sugars per 8 fl oz. That's 8.75 °Bx, or about 1.035 SG.

All Grain Brewing / Re: Crazy Attenuation!!!
« on: September 14, 2010, 05:00:25 PM »
All three of those numbers look totally normal to me.

Yeast and Fermentation / Re: Yeast Starter had Zero Krausen
« on: September 14, 2010, 09:44:20 AM »
Aren't saison strains notorious for fermenting without much visible activity? I kind of doubt it's fusels, or any other problem.

Equipment and Software / Re: refractometer spreadsheet
« on: August 08, 2010, 06:44:14 PM »
I haven't found the FG correction used by that spreadsheet to be at all accurate. I think I've worked out one that is:

If you check both refractometer and hydrometer readings for a few batches, I'd be interested to hear your results.

Yeast and Fermentation / Re: Wyeast 1728 Scottish-Fermenting Cold
« on: August 06, 2010, 09:06:31 AM »
I really like the idea of blending them. I know a lot of people re-pitch and do a 60/-, 70/-, 80/-, Wee Heavy progression, but I don't think I could justify having four batches of very similar beer around.

I'm wondering if it wouldn't help beef up the "thinness" of the 60/- as well.

BTW, 200 mL of thick slurry is a *ton*. Probably about double what you'd need for a 1.070 beer.

Kegging and Bottling / Re: bottling barleywine
« on: August 06, 2010, 09:02:13 AM »
I recently bottled a six-pack of 14.5% beer with some rehydrated dry yeast, just as a test. It actually carbonated fully within about a month. At 18%, I don't think I would try. I certainly wouldn't chance it with the entire batch.

The Pub / Re: The Demise of TechTalk
« on: August 06, 2010, 08:59:48 AM »
Yes, I am one of them but for the simple fact that I was always able to read TT on my BlackBerry when I had down time during the day.

Several people have already mentioned the RSS feed, which I'm sure your Blackberry can handle. For that matter, there are many services that will email the RSS updates to you daily. Except for formatting (and length, since there's so much more activity on the forum) that would basically be identical to TT.

The "bluesman," "richardt," "denny," "majorvices," "capozzoli" and "euge" seem to make up the vast majority of the posters. I have to wonder - do they have a life?

I'm kind of hurt now. Surely any list of forum members with no life should include me?!

Bottled or kegged? Either way you should be able to do it, but if you're bottling it may not leave enough time for a dry hop.

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