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Messages - a10t2

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Equipment and Software / Re: Using a used oak barrel
« on: March 08, 2011, 03:40:49 PM »
Before you do anything else, I'd fill it with room-temperature water to make sure it'll hold a seal. If not, you may have to let the wood swell for a few days before the leaking slows to an acceptable rate.

Yeast and Fermentation / Re: Noob Question
« on: March 08, 2011, 02:41:59 PM »
I have to say, those are both... unusual (being charitable here) choices for a tripel. If you have the time, I'd use just the 3944 and make a big ol' starter - about 3 L, no airlock, and shake it up frequently. If that isn't an option, get a pack of T58 dry yeast and add that, rehydrated, in addition to the 3944. Or if you want to go for broke you could just pick up three smack packs of 3787. Bottom line is, for a big beer, you need a lot of yeast.

Yeast and Fermentation / Re: Just Thinking
« on: March 08, 2011, 02:12:32 PM »
From now on I will read everything Drew posts in The Dude's voice.

I get anywhere from 40 to 58 IBU, depending on which formula you use. That isn't out of line for the style - 25 would be pretty low. Could just be a typo.

Yeast and Fermentation / Re: Just Thinking
« on: March 07, 2011, 10:40:47 PM »
For that OG, you'd want four packs, or a starter.

This weekend I will take two cups of beer and boil it to remove the ethanol and once it has cooled.  I will add enough water to bring back up to two cups and recheck the hydrometer reading.  This should give me an accurate reading of the Real Extract value and then be able to calculate what the actual residual sugar is still in the beer.  Thanks for your ideas.  Will update.

That will work, but why bother? If you have the OG and FG readings you can calculate the real extract:

RE = .1808*OG + .8192*FG

The Pub / Re: Guinness does taste better in Ireland
« on: March 07, 2011, 05:37:48 PM »
Isn't the Guinness sold in the US a different recipe, or is that an urban legend? I know the alcohol content is different, but I guess they could just dilute.

I want to do the same thing, but only have one of the really small min-fridges. Has anybody had any luck in "blowing this out" to make a large enough box to put a carboy into?

Yup, there are quite a few discussions out there, and I'm pretty sure I've even seen some parts lists/plans.

Yeast and Fermentation / Re: Wyeast
« on: March 07, 2011, 05:30:47 PM »
3944 is probably the slowest-fermenting yeast there is. Combined with under-pitching, you could still have nothing to worry about, as long as your sanitation is good. A gravity reading should definitely be the next step.

Also, sorry if this is obvious, but the date on the pack is the manufacture date, not an expiration date.

The Pub / Re: I'm getting a divorce.
« on: March 07, 2011, 05:23:03 PM »
Now go buy your own damn bacon. In bulk.

Better yet, MAKE your own damn bacon and put whatever you want in it.

The Pub / Re: Driving a Dyson Ball
« on: March 07, 2011, 12:39:40 PM »
I was really hoping for a thread about Dyson spheres...

General Homebrew Discussion / Re: My LHBS employs a style nazi
« on: March 07, 2011, 12:37:32 PM »
Assuming you have an alternative, I'd take my business elsewhere and make sure his boss knows why.

Now if you'll excuse me, I'm going to pull a pint of dry-hopped Helles to console myself over the fact that I'm apparently not a pro brewer.

Alcohol is loaded with calories.  Fermenting a beer to 1.000 (or lower) makes very little difference in it's caloric content.

For a given OG, true. But if you're targeting an ABV level, a small difference in gravity can have a substantial effect on the total caloric content. For example, a beer that starts at 1.050 and finishes at 1.012 and one that goes from 1.040 to 1.002 have about the same alcohol content, but the lower-gravity beer has around 25% fewer calories.

Yeast and Fermentation / Re: Fermentation Head Space
« on: March 06, 2011, 01:52:26 PM »
there is more than enough CO2 generated to fill and purge 2.5 gallons of headspace.

And then some. Every gallon of beer fermented will kick out about 20 gallons of CO2.

An FG of 1.000 means the yeast have converted about 82% of the sugars to ethanol. There's still a ton of sugar left in a beer that big.

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