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Messages - a10t2

Pages: 1 ... 184 185 [186] 187 188 ... 237
The Pub / Re: Alive and well
« on: July 25, 2010, 06:28:58 PM »
Can't complain about that view...

Yeast and Fermentation / Re: Dark starter for a dark beer?
« on: July 24, 2010, 10:27:52 AM »
Yeah, what stays in suspension is a pretty trivial amount of yeast. I heard an interview with Chris White, IIRC, in which he said that wort is visibly turbid above about 1 million/mL. So in a 2 L starter you're talking about discarding maybe 10 billion cells, tops, even if it isn't clear.

Kegging and Bottling / Re: keg & beer line cleaning
« on: July 24, 2010, 08:46:27 AM »
For kegs/posts/lids/etc., I disassemble the keg, then soak everything in OxiClean for an hour or two, rinse well, reassemble, and sanitize.

For lines, I use BLC. I haven't found anything else that will pull all the crud out. Rinse very well afterward.

Yeast and Fermentation / Re: Dark starter for a dark beer?
« on: July 24, 2010, 08:41:52 AM »
No, use light extract. It's more fermentable, so you'll get the most "bang for your buck".

Sorry if I'm preaching to the choir, but I thought I'd give my 10 second starter lecture: Don't use an airlock. Cover it loosely with foil or use a foam stopper instead. Shake it up as often as possible to get oxygen to the yeast. If time allows, put it in the fridge overnight before brewing, pour off most of the starter "beer", then pitch.

Extract/Partial Mash Brewing / Re: Homebrew contest scores?
« on: July 24, 2010, 08:31:22 AM »
Are there any comments are off-flavors that are appearing on scoresheets frequently? If there's a specific problem that you can correct, that would be one thing, but "how does one make better beer" is a pretty broad question.

General Homebrew Discussion / Re: Congrats, Majorvices!
« on: July 23, 2010, 09:47:01 PM »
One thing I didn't mention: we did get TTB approval just yesterday so, as far as the Feds are concerned, we are a legal brewery!

Congrats, man! Make sure you keep us posted. I'll come down and buy a pint off that first keg for sure. Then if it's any good I'll buy a second. ;)

Looks like about 6500 for beer fora, maybe 7500 if you throw in everything else.

At one minute per post, that's 4.5 DAYS. :-\

The Pub / Re: Running out of IP addresses
« on: July 23, 2010, 10:59:33 AM »
I wonder how much time going to /12 allocation blocks would buy us? There have to be a ton of providers who aren't using a million addresses.

Wasn't IPv6 supposed to be mandatory like a decade ago anyway?

General Homebrew Discussion / Re: Beer Advertising
« on: July 23, 2010, 10:52:01 AM »
I love that ML "you must be a lower back tattoo kinda guy..." commercial.

"Do you care how it tastes? 'Cause we got Miller Lite." :o

They need to proofread these things better. You have to wait until the end of the commercial to find out that Miller Lite is the one that tastes better. Or at least pilsner-y-er.

General Homebrew Discussion / Re: Beer Advertising
« on: July 23, 2010, 10:47:33 AM »
Funny, when I watch those ultra commercials, all I can think of is 'those types of people' wouldn't even be drinking beer... they'd have some colorful fooffy little drink in their hands with an umbrella in it...

I think people who are into the more extreme sports tend to be pretty hard drinkers, actually. Usually it's beer, and disproportionate to the US as a whole, they're into craft beer. That's been my experience, anyway.

All Things Food / Re: H**lth Food
« on: July 22, 2010, 10:39:26 PM »
basic rye, sub beer for water?

Pretty much. I just make a basic bread recipe with whole wheat flour, but replace about 15% of it with pulverized spent grains, Rye IPA being my favorite. Oatmeal stout grist is pretty incredible too. Using the spent grains adds a ton of fiber, so it makes for very filling bread, but since you've mashed all the carbohydrates (hopefully) there isn't much left in it, nutritionally speaking.

and what's with the Al Gore chicken? I don't think I've heard that one, I though everyone was angry at cows.

I'm trying to remember where I heard that; I think it was in a TED Talk. The reasoning is that cattle (that are free range) provide incredibly rich fertilizer, and the massive growth in grasses that occurs when they have adequate pasture land does a lot to offset their own carbon emissions. Chicken feces, by contrast, are highly acidic and nitrogenous and will "burn out" the soil if they're kept on grassland too long. In a CAFO, I'm sure chicken would be better.

General Homebrew Discussion / Re: NHC 2010 Speaker presentations
« on: July 22, 2010, 08:54:27 PM »
Aw, thanks a lot, Denny. Now I'll be up all night.

It's almost like being there! ;)

Equipment and Software / Re: FG from Refractometer Readings
« on: July 22, 2010, 10:53:34 AM »
Thanks guys. My main concern at this point is over-fitting to the current data set. That's why I'm hoping I can get a few other brewers to keep track of both measurements.

The Pub / Re: Wireless Audio
« on: July 22, 2010, 09:40:33 AM »
I firmly prefer digital, as long as it uncompressed non-MP3 digital.

You audiophiles. ::) I really doubt anyone can tell the difference between a 256 kbps AAC, for example, and the source recording. MP3 is pretty bad though - I know because even I can hear it.

Are those $80 LP to MP3 recorders worth getting?
I have a box of albums that would be nice to have on a few USB drives

Just get a $20 preamp and plug it into the mic input on your PC. That way you can use whatever software you want to record it, without tying yourself down to the manufacturer's codec.

What is "cold crash"?

Putting the starter (or main batch, for that matter) in the refrigerator. It forces the yeast to go dormant and flocculate more quickly.

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