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Messages - a10t2

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could it be as easy as setting the element to turn off when the boiling water hits 213F or 214F and then turns on again when it drop below 212?

Unless you live below sea level, the wort will never reach 213°F.

The Pub / Re: "No refusal" DUI checkpoints could be coming to Tamp
« on: January 07, 2011, 07:20:30 PM »
Maybe another good question would be, how much can you drink in a given time period and then drive without being over the limit. I imagine it is pretty low amounts. Is it a beer an hour? Cause I have had two in an hour and driven, bet I was over the limit.

A healthy adult of average weight can metabolize about 15-20 mL of ethanol an hour. That's roughly 12 oz of average-gravity beer, one shot of 80 proof liquor, one 5 oz glass of wine, etc. To get to a 0.08, though, you'd have to have about 3-4 drinks in an hour. There are a ton of calculators online that will try to estimate your BAC based on amount of alcohol, time, sex, and weight.

Now-a-days, if im driving, its "no thank you".

On behalf of everyone who's ever lost a loved one to a drunk driver, let me just say thank you.

Kegging and Bottling / Re: High Gravity Bottling
« on: January 07, 2011, 10:51:52 AM »
Are you sure they were fully carbonated

Yes. ;)

I'd like to think I've done enough brewing, and enough carb checks, to be able to gauge dissolved CO2 by look and feel - certainly within a quarter-volume or so. These were definitely carbed to about the same level as the keg, which is at 2.4 vol.

I noticed that you use low gravity starter wort and Jamil’s calculator. How does this calculator account for the gravity of the starter wort?

I do propagate most things at about 8°P. I think, although it doesn't say explicitly, that Jamil's calculator assumes roughly 10°P wort is used. For the most part, I just round up to the next liter and call it close enough. I'm not doing cell counts (at home, anyway) but based on weight and volume measurements it ends up reasonably close to what the calculator predicts. I'm also both stirring and aerating continuously, so that probably offsets the lower gravity to a certain extent.

One of these days I'll bring a slurry or two into work and double-check using the hemocytometer. Frankly, I'm just not concerned about variations of 10-20%.

Beer Recipes / Re: Mock my Bock
« on: January 07, 2011, 08:54:54 AM »
IMHO that's just way too much crystal malt (18% currently). I'd eliminate the 120L altogether, and reduce the 60L. The extra dark crystal will contribute raisin, fig, prune, even tobacco flavors that I wouldn't want in a bock.

For IBU calculations, I like to use Tinseth:
Assuming the Goldings are 3-4% AA, use 2 oz at 60 min. That will put your IBUs in the range you want. I'd steer clear of Nugget in this style.

Fermenting at 50°F for the entirety of fermentation would be good. If you like you can raise it into the high 50s or low 60s once it's within a few points of FG (a diacetyl rest). If you pitch a proper amount of yeast it shouldn't be needed. Which brings me to...

If you want to use a single pack of yeast, and you don't have a stirplate, you're looking at a gallon starter MINIMUM. To get to a standard lager pitching rate, you'd really need two packs in a 3 qt starter, and frequent shaking (no airlock!). Check out

Welcome to the forum, by the way. Looks like you're on track to make a great first lager.

Sorry if you've already seen this, since I know I've linked to it before, but I think it will answer both questions. Or give my rationale, anyway.

Kegging and Bottling / Re: High Gravity Bottling
« on: January 07, 2011, 08:43:00 AM »
To throw a data point out there, I recently bottle-conditioned a 1.122 OG, 14.5% ABV Triple IPA, using 0.5 g of rehydrated Nottingham in a six pack, just to see what would happen. The bottles were fully carbonated after about three weeks.

Kegging and Bottling / Re: High Gravity Bottling
« on: January 06, 2011, 07:47:12 PM »
Rehydrate about 2 g of dry yeast per 5 gal and add it to the bottling bucket along with the sugar. S-04 or Nottingham would be good because they're so flocculent.

Extract/Partial Mash Brewing / Re: Partial mash question
« on: January 06, 2011, 04:19:47 PM »
Poking around a bit; is it this recipe?

With an OG of 1.081, this would be a beer that all but requires a starter. Start here:

The Pub / Re: "No refusal" DUI checkpoints could be coming to Tamp
« on: January 06, 2011, 04:14:21 PM »
Now if they had the computer equivalent of the ignition lock to keep people from drunken posting on the forum . . . ;D

Ask and ye shall receive:

Kegging and Bottling / Re: Keggometers......
« on: January 06, 2011, 04:07:06 PM »
Come on guys, stop beating around the bush. Someone already built a better mousetrap:

:'( <- Tears of joy.

Equipment and Software / Re: March pump stir plate alternative
« on: January 04, 2011, 09:42:18 PM »
It's called a "stir bar" and I'd suggest eBay, where you can probably find one for less than $5 including shipping. The more usual sources would be retailers like and

You can put together a stir plate for less than $30 though (link). It might be worth it, especially if your pump has the plastic head. Eventually you'll just strip the threads.

Also, if memory serves the magnets in the March pumps surround the impeller. I'm not 100% sure they'd turn a bar that was a few inches removed from the hub.

Equipment and Software / Re: Electric Alternatives to turkey fryer.
« on: January 04, 2011, 05:42:09 PM »
Interesting. Gonna have to look into that, thanks!

Keith, google "pulse width modulation". Neat scheme all around.

Just out of curiosity, what's your boil volume? Around a barrel, right?

The only reason I ask is that we boil 6 bbl using an electric element, maxing out a 50 A circuit, and it's a huge PITA. Averages about 80 minutes to get from mashout to a rolling boil. (And that's only 193°F!)

The Pub / Re: "No refusal" DUI checkpoints could be coming to Tamp
« on: January 04, 2011, 08:54:57 AM »
I think a lot of states are starting to incorporate bar codes into licenses, to crack down on forgeries. And bars and liquor stores scanning the license to do an age check makes sense. If they're actually going beyond that and storing information on your drinking habits, though... wow.

The Pub / Re: "No refusal" DUI checkpoints could be coming to Tamp
« on: January 03, 2011, 06:29:07 PM »
Hmm, federal funds pay for many major highways. Since I have to pay taxes and have little to say as to where my particular taxes go, I would consider it more of a right than a privilege.

Your taxes fund universities too, but you still can't get in without good grades.

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