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Messages - a10t2

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Equipment and Software / Re: FG from Refractometer Readings
« on: July 20, 2010, 11:25:30 AM »
I've noticed that the approximation for abv ends up about 3 gravity points low for me.

In the spreadsheet? Low relative to what? It uses an approximation based on real extract, so it will be lower than (OG-FG)*131, but also more accurate.

Have you investigated how accurate your refrac is against a hydrometer on sugar water?

Yes, I calibrate using both water and a 20% sucrose solution. My hydrometer is two points low for both ("paper slip", presumably) but the refractometer is dead on at 0.0 and 20.0. In your case, are you sure it's the refractometer that's off, and not the hydrometer?

General Homebrew Discussion / Re: Membership Levels?
« on: July 19, 2010, 10:56:50 PM »
Totally unrelated, but I see we just set a new record for most users online, with 110! Way to go, fellow beer nerds! ;)

Equipment and Software / Re: FG from Refractometer Readings
« on: July 19, 2010, 09:58:28 PM »
So now that I had a little more free time to play around with it, it turns out that I was able to get a really good fit for a new, independent equation. The SD for the new correlation (only 12 data points, though) is 0.0005 SG.

Beer Recipes / Re: Flogging a Dead Horse (American IPA)
« on: July 19, 2010, 09:40:57 PM »
I don't like to use Magnum to bitter an AIPA. Switch that out for some more of your mix, and I'd say you have a winner.

Well, that, and get rid of the 30 minute addition, and use it to dry hop.

The brewer makes the beer, not the equipment.

For shame, Denny! Brewers make wort, yeast make beer!

All Grain Brewing / Re: First time water "recipe"
« on: July 19, 2010, 03:58:53 PM »
In general, shooting for the "city water" of a style isn't the best approach. For one, you don't know how old the data is, so for a historical style it might not be representative anyway. And second, it doesn't tell you how the brewers treat the water before they actually brew with it. I'd bet anything that to brew an IPA with that "Burton-on-Trent" water, they'd pre-boil it to precipitate out as much as they could.

All Grain Brewing / Re: First time water "recipe"
« on: July 17, 2010, 10:54:51 AM »
WAY too much gypsum. I'd use maybe a quarter of that. Seriously, I don't know if you can even get that much to dissolve.

Despite doing a lot of reading and research, I'm still a little confused about the hydrometer.  Can someone give me a brief description/functionality of it please?

Have you read this yet?

Yeast and Fermentation / Re: oops... starter woes.
« on: July 16, 2010, 11:06:10 PM »
Agreed, they certainly won't *all* be dead, but I wouldn't assume you'll get anywhere near what you were expecting either. I would take what you get from the starter and pitch it into another 1 L of wort, just to play it safe.

Welcome to the forum, and to brewing!

At this point, you can really only do more harm than good by trying to get the grommet out. Just let it sit for a few weeks, then take your gravity reading(s) and proceed as normal. It's a very common problem, and I've never heard of anyone who had a batch ruined as a result.

For future reference: a carboy is a glass vessel, generally 5-7 gallons in volume, that's used to ferment beer (in place of a bucket). What you have on top is an airlock.

I've actually never brewed a kit - I was fortunate in that my first two batches, I was assisting a (more) experienced brewer. The only beer I've ever "borrowed" directly from someone else's recipe is Denny's BVIP, and even that I think I made some minor tweaks. For me, the recipe design is one of the most fun parts.

The Pub / Re: can someone explain
« on: July 16, 2010, 05:34:26 PM »
Or just because it's a massive, custom-fabricated steel part that has to withstand 5000 feet of water pressure on one side and 8000 psi of oil on the other.

Beer Recipes / Re: Need a recipe for an Oktoberfest AG
« on: July 16, 2010, 05:27:29 PM »
Mine is identical to Matt's except for the grain bill, since I also like them on the malty side. 55% Munich 1, 37% Pilsen, 4% CaraPils, 4% CaraMunich. I know the crystal malts are heresy, but they're oh so tasty.

edit: I should add that I'm using ~6°L Munich, so it isn't too far off from some maltsters' Vienna.

Beer Recipes / Re: °designing° a recipe using an extract kit
« on: July 16, 2010, 10:20:37 AM »
I'd just use it for starters. Cooper's ingredients don't have a great reputation, and I believe all of their kits are pre-hopped.

Yeast and Fermentation / Re: WLP 820 rate of Fermentation?
« on: July 16, 2010, 10:18:36 AM »
Sorry to be the bearer of an unfavorable opinion, but WLP820 is terrible stuff.

 :o This is W206, right? Same as Wyeast 2206? Any chance you have a bum culture? I mean, it's one of the most commonly used lager yeasts in the world, and has been for a century. I guess there's no point in debating flavor online, but I've never had any problems with it. This year's Oktoberfest dropped from 1.054 to 1.014 in ~12 days, and that was the first generation. The maibock that's currently fermenting has dropped from 1.069 to under 1.020 after 9 days (FFT went to 1.012). Both of these were mashed fairly high - with a low single-infusion mash it will get to >85% ADF.

Lazydog: I'm wondering if you under-pitched. I know you made a 3 qt starter, but how was it handled? Airlock, shaking, stirplate? How old was the vial? How confident are you in the temperature? I would typically ferment at 48-50°F, so if it's at 54°F I'm surprised you haven't seen a very fast fermentation.

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