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 ... 186 187 [188] 189 190 ... 266
The Pub / Re: Lunar Perigee
« on: March 22, 2011, 10:12:28 AM »
You are right Tom I think that is for all of Japan....

OK, I hadn't had my coffee yet and you scared the crap out of me. :o

The Pub / Re: Lunar Perigee
« on: March 22, 2011, 07:52:56 AM »
Edit: 22000 missing or dead in the Fukushima events

Wait, what? What happened? I can't find this story anywhere.

General Homebrew Discussion / Re: Why go all grain?
« on: March 21, 2011, 07:24:30 AM »
The time investment might not be as much as you're thinking either. There's the mash itself, which is an hour on average. Plus you have to heat up a little more water to account for grain absorption, and there's one extra piece of equipment to clean. But that extra time should still be under two hours total.

Yeast and Fermentation / Re: starter with old slurry
« on: March 20, 2011, 02:52:44 PM »
I wouldn't pitch nearly 600 mL of slurry that old. I don't know why the MrMalty calculator assumes so much viability loss for slurry - at 25%/month it would be about 40% viable. Either way, that's a ton of dead yeast to be putting into a beer. I'd put at most 100 mL of slurry (30-120 billion cells, depending on viability) into a starter and let MrMalty tell you how large the starter needs to be.

All Grain Brewing / Re: Adding Magnesium to Brewing Liquor
« on: March 20, 2011, 10:39:37 AM »
I forgot to post the link to the paper:

The effects they saw, even at 500 ppm Mg, were so minor that I don't think there's any point in adding Mg solely for yeast health or performance.

Yeast and Fermentation / Re: Counting Yeast Slurry with Hemacytometer
« on: March 20, 2011, 10:25:36 AM »
Sounds pretty similar to what I do. I don't bother with a stir plate though; I just use sample jars with lids and shake them thoroughly before diluting or pulling a sample. Sorry for the confusion on the multipliers. I couldn't tell for sure what the overall factor was originally.

The Pub / Re: Lunar Perigee
« on: March 20, 2011, 08:03:54 AM »
What building is that?

Looks like the Acropolis at Athens.

The Pub / Re: Lunar Perigee
« on: March 19, 2011, 08:19:36 PM »
Clear blue skies all day, then the clouds rolled in about 6:00. They're bringing snow though, so I don't want to complain too much.

I thought that mash thickness was all about how far the enzymes were from the nearest bit of endosperm.  Isn't that what determines how active they are?

Not until you get to an extremely thin mash (like 4 qt/lb or more). Once the starches are solubilized, they'll diffuse throughout the sparge.

What if I route my RIMS system through a 10 gallon grant, and continuously cycle my entire wort (mash volume + sparge volume)?  Would that count as a super-thin mash?

You'd basically be doing a no-sparge mash, which would be thinner than if you were sparging, but I wouldn't call it super thin. Your efficiency will take a small hit, but lots of people brew that way.

1" ID tubing will hold 1 gal per 6 ft, BTW.

Yeast and Fermentation / Re: Bought the wrong yeast...
« on: March 19, 2011, 03:38:40 PM »
The WLP002 will be a little fruitier and may not attenuate quite as far, but it won't be a night and day difference. I'd say you could increase the pitching rate and/or drop the temperature slightly and get "close enough".

If I can answer your question with a question, why do you need to know the mash thickness precisely enough that that would make a difference? Although if you really do have 2 gal under the false bottom, that is quite significant. Was that a typo, or is this a 1 bbl system or something?

I'd use the full volume. The enzymes don't know or care how far they are from the nearest bit of endosperm. And if you're using the liquor:grist ratio to calculate infusion temperatures, you'll need to take all the water into account.

But even if there a ton of unfermentables left here, that sure seems like a huge final gravity.  Adding yeast at this point seems like a sure recipe for bottle bombs...  Thoughts?

If the sugars are unfermentable, the yeast can't ferment them, by definition. No fermentation means no CO2.

Ingredients / Re: Pale vs Pilsner
« on: March 19, 2011, 11:10:55 AM »
Pils malt tastes sweet to me, but a sort of grainy sweetness, as opposed to the bready grain character of something like Maris Otter or to a lesser extent domestic pale ale malts.

Yeast and Fermentation / Re: Lager Pitch Temperature
« on: March 19, 2011, 10:09:11 AM »
Never bought a Wyeast lager strain but please, please, tell me they don't also claim the lager smack-packs are "pitchable"

The text on all the yeast packs is exactly the same. They just stamp the strain and production date on them. It also says to pitch at 65-72°F, wait for bubbling, then lower it to fermentation temperature.

Yeast and Fermentation / Re: Counting Yeast Slurry with Hemacytometer
« on: March 19, 2011, 08:17:48 AM »
Are you sure you're using the correct multiplier for your hemocytometer? Mine is 50,000, for example.

Then again, for a count of 139 cells in a 10:1 dilution, you would have to have a very very thin slurry. That's roughly what I'm used to seeing for a 100:1 dilution, and the thinnest slurry I've ever measured was still >100 million/mL.

Pages: 1 ... 186 187 [188] 189 190 ... 266