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Messages - a10t2

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Yeast and Fermentation / Re: High Gravity fast fermentation?
« on: July 17, 2011, 01:42:54 PM »
What was the temperature? That's the biggest variable in fermentation time.

High or low gravity, ale or lager, I've *never* had a beer take four weeks to ferment out. If yours do, you have a problem.

The Pub / My New Toy
« on: July 17, 2011, 01:20:41 PM »
Don't you just leave experimenting?

Yes, that's a liter of dense slurry.

Beer Recipes / Re: American Amber Ale feedback
« on: July 17, 2011, 01:16:05 PM »
Sounds like some testing is in order. Now, how can I justify adding a sack to our next grain order... ;)

The Pub / Re: Vibrams
« on: July 17, 2011, 01:15:05 PM »
We were NOT born with shoes...

We weren't born walking/running on concrete either. Like Matt said, chronic foot/leg pain is more likely due to poor technique. To that end, these (or barefoot running) probably help, by eliminating the padding that allows people to get away with heel strikes. But that's nothing you couldn't accomplish in normal shoes with a little training.

Keeping separate plastics is probably good insurance when brewing sours. Why not just get a second wine thief? They're what, maybe $8?

Beer Recipes / Re: Sorachi Ace Saison, feedback time!
« on: July 17, 2011, 12:59:31 PM »
Looks good to me; a little bigger than I'd want it but that's just personal preference. As soon as I read the topic title I thought, "Sorachi Ace in a Saison? Sounds perfect." It's very lemony.

I've never used honey malt, but from what I hear a pound is going to be way over the top.

I have heard of a technique used when brewing Saisons.  It says to pitch at 68 F and slowly raise the temp, over the course of a week or so, to the max of the range specified by the yeast producer, in this case 77 F.

That's more or less my standard technique for Belgian ales in general. I like to pitch cool (~63°F) and let the fermentation warm itself up as quickly as possible. I feel like that maximizes ester production while still keeping fusels in check.

Extract/Partial Mash Brewing / Re: Attenuation
« on: July 17, 2011, 10:44:21 AM »
If I could hit my OG target within 2 points every time I'd be ecstatic.

Yeast and Fermentation / Re: Am I over-pitching?
« on: July 16, 2011, 10:47:28 AM »
I'm wondering if a 1.7 L starter will be big enough for 2 smack packs.

They're pretty old packs though. Something like 70 billion cells total between them. So unless you're using a stir plate and/or aeration, you may be under-pitching.

I'm not sure what they're hoping to accomplish with this petition, given that it's a federal law:

The thought process is - limit capital investment in the beginning.  When the business model proves to be successful spend the money to upgrade to stainless.   If the business model doesn't work - losses are reduced.

There are several other threads on PB, but this is the one I was thinking of:

MDPE vs HDPE?  Are they equivalent?

Other than the density, I'd say so. ;D

Beer Recipes / Re: American Amber Ale feedback
« on: July 14, 2011, 07:36:05 PM »
I'm not overly familiar with Carared, can you give me an idea of what type of flavors it adds?

I'm curious as well, Denny. Do you have any thoughts on how it compares to a typical 20L domestic crystal? Or a light UK Carastan (~15-20L)?

Long-term, I would have contamination concerns using something with a threaded fitting. I know of some breweries that have used them for a cheap short-term increase in capacity and had issues.

How would you clean it? It's too big to do by hand, but doesn't have a CIP ball, so you'd have to mock up some sort of fitting to get a ball on the lid.

All in all, I'd go with a trash can.

Equipment and Software / Re: Measuring resistance and carbonation?
« on: July 13, 2011, 06:57:42 PM »
Is there an inexpensive way to measure the volumes of CO2 in a particular beverage?

I guess you'd need to define "inexpensive", but they're pretty cheap by the standards of brewing equipment. This is the one I have:

I'm sure you could rig up something similar and save some money.

Zymurgy / Re: Pilsner Urquell triple decoction
« on: July 13, 2011, 12:02:41 PM »
Good to know about the enzymes.  At least now I know where to focus next in formulating the recipe.  Any grain suggestions to augment the low enzymes?  I don't have the lot analysis.

If the base malt is anything other than a pale or pilsner malt, and you don't have the lot analysis for it, I'd use the lightest-colored base malt that would be stylistically appropriate to make up at least 20% of the fermentables. In this case that would be your pilsner malt of choice. In an ale, probably a domestic 2-row pale malt.

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