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Messages - a10t2

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2776
Yeast and Fermentation / Re: Pitching Rate for WLP-810?
« on: June 17, 2011, 08:58:36 PM »
Thanks for the help. Can you tell me how you figured that? I'm using the chart from the White & Zainasheff book Yeast.

I don't have the book with me, but I'm using Jamil's pitching calculator. According to that, even starting with 75% viable yeast, after making a 2 L starter you're at ~260 billion cells. From there another 2 L gets you to ~540B.

2777
Yeast and Fermentation / Re: Pitching Rate for WLP-810?
« on: June 17, 2011, 06:26:10 PM »
In that case a second 2 L stage should get you where you need to be.

2778
Yeast and Fermentation / Re: Pitching Rate for WLP-810?
« on: June 17, 2011, 05:43:58 PM »
Does that sound correct? Is there an easier/better way to get my starter to the needed 568 Billion?

Are you using a stir plate? If so, your starter volumes sound larger than they would need to be. If not, swirl the flask up as often as possible and use the "intermittent shaking" option in the MrMalty calculator.

2779
Ingredients / Re: Hops Direct announced this years crop
« on: June 17, 2011, 06:56:11 AM »
I saw that too. I think someone is having a little fun with the emails.

2780
General Homebrew Discussion / Re: Homebrew auto-correct
« on: June 15, 2011, 08:15:14 PM »
You know brewing has insinuated itself into your brain when you read that first sentence and see "dry hop" instead of "dry mop"... :-\

2781
All Grain Brewing / Re: Deschutes Brewery uses Malt Conditioning
« on: June 15, 2011, 07:40:30 AM »
Wet milling isn't quite the same thing as malt conditioning. Wet milling generally involves spraying the malt in a hydration collar to about 20-30% moisture content immediately before milling. It's actually fairly common in large breweries where crush speed and dust production are major concerns. Conditioning involves barely wetting the husks with something like <5% water.

2782
Ingredients / Re: American Amber Ale advice
« on: June 13, 2011, 04:47:50 PM »
If it's an "American" amber, wouldn't Perle, Tettnang and EKG be out?

Not necessarily. The BJCP guidelines (to the extent you care about them) say that "citrusy American hops" are common, but not required.

jt, my AAA grist is 76% pale ale malt, 12% Munich, 8% Med Crystal, and 4% Ex Dk Crystal, and it's done pretty well in competitions. In case that gives you any ideas.

2783
General Homebrew Discussion / Re: Recipe Development
« on: June 13, 2011, 10:23:30 AM »
I might do better to just read the style guidelines and like Denny said, use my own imagination from the git-go.  I'm kind of liking this as a philosophical jumping-off point.

That's pretty much where I try to start too. Recently I've also been trying to reduce the total number of ingredients across all my recipes. Do I really need Centennial *and* Cascade on hand? Can I get close enough to Munich II by using Munich I and CaraMunich? That's probably a combination of lifestyle (no LHBS) and the "pro brewer mindset" starting to insinuate itself into my brain though. One of the big advantages of home brewing is that you can keep 37 malts in the cupboard with no consequences.

Regardless, as a general rule I think it's best to start with the simplest recipe possible and add things that are missing. Some of my early recipes were muddled messes with a dozen ingredients, and once you get to that point it's just impossible to figure out what to change. My porter is a good example: it started out with three malts but now it's up to seven, because I had to add things one at a time until I got the combination of flavors I wanted. If it had started out with seven malts I probably would have ended up scrapping the recipe and starting over anyway, because I would have had no idea where to start when adjusting proportions.

Plus, if the beers of yours that I've had are representative, you don't need any help with recipe development. ;)

2784
General Homebrew Discussion / Re: Who Dumps Beer?
« on: June 13, 2011, 10:07:08 AM »
In 59 batches I've only had one that was undrinkable (knock wood). And that was an Acetobacter contamination that eventually turned into some passable malt vinegar. So I've never actually "dumped" a batch. If it was just me drinking the beer I wouldn't be able to keep up with my brewing, but I have thirsty roommates and friends to help out. When it comes to recipe changes, I just make sure to take good tasting notes for the next time I brew it.

2785
Equipment and Software / Re: Extending the life of Star-San
« on: June 12, 2011, 08:49:27 AM »
It could be that the "real" answer is 3.5 but they say 3.0 in the literature to give their customers a margin for error.

http://www.fivestarchemicals.com/wp-content/uploads/StarSanTech-HB2.pdf

2786
All Grain Brewing / Re: Hops Quiz
« on: June 09, 2011, 09:03:23 AM »
My guess would be that after 10 days they haven't all fully carbonated, and some still have yeast in suspension. Give it another week and they'll probably start to settle out.

2787
General Homebrew Discussion / Re: Stuff you should never do.
« on: June 08, 2011, 01:42:21 PM »
Any reason why you guys don't switch to the low density elements? They work much better and the melt down is so much less of a problem! not to mention cleaning is a heck of a lot easier as well.

Short answer: I don't have the checkbook. The long answer involves corporate inertia, the difficulty and expense of getting someone up here to cut/weld on stainless, and the fact that my brewhouse is already going to be out of commission for 1-2 weeks immediately before our busiest weekend. We are getting this one Teflon coated, so hopefully that will help.

It wasn't even dry when it went, actually - just old and abused.

2788
General Homebrew Discussion / Re: Stuff you should never do.
« on: June 08, 2011, 10:07:46 AM »
Freaky. This just happened to me this morning. Except we don't have a spare. ::)

2789
The Pub / Re: Abraham Lincoln
« on: June 08, 2011, 09:34:26 AM »
Did Abe ever visit NOLA?

He passed through in a Union ironclad en route to Africa after surviving the assassination attempt, but I doubt they stopped, for obvious reasons.

2790
Kegging and Bottling / Re: Just bought a CO2 tank...
« on: June 06, 2011, 07:03:10 PM »
the high-pressure gauge read right around 800 psi. (Is this about normal for a 5 lb tank?)

It is if it's at 65°F. http://seanterrill.com/wp-content/uploads/2009/11/co2_pressure.png

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