Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - a10t2

Pages: 1 ... 185 186 [187] 188 189 ... 289
2791
Ingredients / Re: Priming sugar for 1 gal.
« on: August 06, 2011, 03:31:54 PM »
No need to dig out your copy of HTB either, since it's online: http://www.howtobrew.com/section1/chapter11-4.html

There are plenty of calculators out there too: http://hbd.org/cgi-bin/recipator/recipator/carbonation.html

2792
Ingredients / Re: Priming sugar for 1 gal.
« on: August 06, 2011, 10:34:20 AM »
Use 1/5 (or slightly less depending on how far under a gallon you'll be) of the amount you'd use for 5 gal. Roughly 20-30 g, depending on the desired carbonation level.

2793
I want to come see the goats!

Actually, I need to get more Warren Piece honey next time. It took about three years, but I just finished that pint you gave me. So freaking good.

2794
Germans, for all of their talk about beer purity, make a huge variety of beer/juice blends.

Or maybe they make a lot of beer/juice blends *because of* the focus on beer purity...

2795
Yeast and Fermentation / Re: Started washing my yeast...
« on: August 04, 2011, 07:12:56 AM »
A big factor is saved costs: I have definetely cut costs on the 20+ (12 gal.) batches that I have brewed this year.

That doesn't really enter into a rinsing vs. not rinsing debate though. The costs are the same either way.

2796
The Pub / Re: Done. Passed.
« on: August 04, 2011, 07:09:00 AM »
Congrats Tom!

After an ordeal like that I'd hope we wouldn't see you for *several* days.

2797
Ingredients / Re: Best Low Cohumulone Hops
« on: August 03, 2011, 08:40:49 AM »
The HopUnion varietal book gives typical analyses for almost all domestic (and quite a few foreign) hops.

http://www.hopunion.com/hopunion-variety-databook.pdf

2798
All Grain Brewing / Re: Saving the Planet, Going Domestic
« on: August 03, 2011, 08:33:43 AM »
Heres a question, why is our malt higher in protein than European malt?  Is it that we tend to have a heavier hand with the fertilizer?  Or is it strictly a varietal difference?

Strictly a guess, but I'd say it's a difference in varietals. Didn't European brewers who immigrated have to start using adjuncts in the 19th century because the North American barley crops were so much higher in protein than they were used to? That would have been well before the use of synthetic fertilizers became widespread.

2799
All Grain Brewing / Re: Volume of a pound of grain
« on: August 02, 2011, 12:23:24 PM »
The typical figure is 0.36 qt per lb of grist. That's for the material that remains once the starches has been dissolved.

It's what's built into most calculators, including this one: http://www.rackers.org/calcs.shtml

2800
Beer Recipes / Really Dark Munich in an Oktoberfest
« on: August 01, 2011, 01:17:31 PM »
Brewing an O'fest tomorrow and I have some Gambrinus Dark Munich I'd like to incorporate. The only problem is it's really dark (32 SRM) and so I'm starting to second-guess myself. Right now the grist is:

51% Pilsner
25% Munich (8 SRM)
14% Munich (32 SRM)
7.5% CaraVienne
2.5% CaraMunich

Obviously I'm going for the high end of the style in terms of both malt character and color. But I've never brewed with a Munich malt this dark before and so I'm worried about over-shooting it. Anyone have experience with this malt? I'm thinking I may back it down to more like 7-10% and replace it with either Pilsner or light Munich.

2801
Ingredients / Re: Centennial hops partner
« on: August 01, 2011, 10:10:32 AM »
I use equal parts Centennial and Willamette for the late hopping in Ambers and Browns. Great combo IMHO.

In an APA, though, I'd probably go with the Amarillo. Unless you're hoarding it. ;)

2802
The Pub / Re: My New Toy
« on: August 01, 2011, 05:58:43 AM »
Initial impressions are very positive. It takes off quickly and flocculates like a brick. It also kicks up a massive krausen, so if I can rig up a sanitary blowoff system I can top-crop rather than harvesting from the cone. I'm still dialing in my mash temps, but it seems to respond predictably as far as that goes. I had a 1.5°P drop in consecutive batches of Irish Red when I reduced the mash temp from 156°F to 151°F.

1272 is my all-around favorite yeast for ales. 051 is allegedly the same strain.

2803
The Pub / Re: What's the Weather Like Where You Are?
« on: July 31, 2011, 10:51:24 AM »
BTW Vert, I spend the last two days above Telluride.  The only mushrooms I saw were growing out of wood.  Despite the moisture...perhaps it is just too early?

I've seen a few patches while out hiking, but not too many. With all the rain I'd imagine there will be a ton of them coming up in the next few weeks.

2804
It isn't necessary to get to 18%. A few sequential pitches can do that for you.

http://seanterrill.com/2009/11/05/batch-25-tasting-notes/

2805
All Grain Brewing / Re: Why has my efficiency gone to crap?
« on: July 30, 2011, 07:22:34 PM »
Actually if you ever look at a bag of malt, there are all sorts of lab result info for that "batch"

Which only vary by a few percent from one lot to the next, is my point.

Pages: 1 ... 185 186 [187] 188 189 ... 289