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Messages - a10t2

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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.

Zymurgy / Re: Pilsner Urquell triple decoction
« on: July 13, 2011, 10:19:59 AM »
I'd put money on that mash being low in enzyme content. Do you have the actual lot analyses? It would probably hinge mostly on the DP of the Vienna. Munich I can be <50 Lintner, and Munich II <20. Unless the Vienna was very high (>100) then the mash as a whole would be <60 and 15 min probably wouldn't be enough time for conversion to finish.

A forced ferment test is simply reserving a small portion of the wort, pitching several times as much yeast as normal, and fermenting it warm (on a stir plate if available) so that you can determine the FG after just a couple days.

FWIW I haven't found 2206 to be temperamental, and I've certainly never had it stall out significantly above the FFT result.

Edit: Paul beat me to it...

Zymurgy / Re: Pilsner Urquell triple decoction
« on: July 13, 2011, 09:18:09 AM »
On the other hand, if one pulls a thick decoction of 40% and raises that to high sacc rest of 156-160F, then that would account for it, eh?

Wouldn't it be the other way around? The thicker the decoction, the more wort is left in the mash, and the fewer enzymes are denatured by boiling. That's why it's generally recommended to pull the thickest decoction you can manage.

Tim: What was the grist? If it was enzymatically weak then 15 min rests might not have been enough for full conversion regardless of the method used. Either way, I'm with Denny - I've only done a few decoctions, but I've seen *increased* fermentability as a result. For a beer to stop at 1.068 I think some other factor would have to be in play. Did you do a forced ferment test?

General Homebrew Discussion / Re: Pumpkin ale with no pumpkin
« on: July 13, 2011, 09:05:27 AM »
I'd like to have a proven, not overwhelming, spice recipe for a pumpkin ale.

For 5 gal:
8 g crystallized ginger
6 g cloves, cracked
4 g whole cinnamon
4 g nutmeg, coarsely ground

Add at flameout and steep 30 min during whirlpool. You may want to up the cinnamon if you want it to be dominant, but I prefer that the clove and nutmeg be the focus.

All Grain Brewing / Re: To stir or not to stir
« on: July 12, 2011, 04:17:01 PM »

Is that pronounced "cheap 'n' easy"?

The Pub / Re: Duty Calls
« on: July 12, 2011, 04:11:14 PM »
Almost six years later, I still think this is my favorite:

Extract/Partial Mash Brewing / Re: Calculating ABV from blended worts
« on: July 12, 2011, 10:32:39 AM »
Minor detail check: the OG was 1.120, not 1.112. So the weighted OG is ~1.098, and the ABV is ~10.2%.

Classifieds / Re: Asst. Brewer Opening in CO
« on: July 12, 2011, 10:27:50 AM »
it's only a 7-hour workday not including 2 hours for lunch and 30 minutes at morning and afternoon for coffee breaks. Also it'll take five minute smoke breaks every 30 minutes.

OK, let's get your brewpub project going. Think you can help me with the visa? ;)

Classifieds / Re: Asst. Brewer Opening in CO
« on: July 12, 2011, 10:22:32 AM »
Pretty funny, until you see me t-bag the mash.  :D

I hope that's during a protein rest or something. I wouldn't t-bag anything in the saccharification range.

Classifieds / Re: Asst. Brewer Opening in CO
« on: July 12, 2011, 07:38:11 AM »
Is there a telecommuting option? I can send you a telepresence robot.

Sure, but if you invent a robot that can climb ladders, lift and carry 75 lb, work on wet floors without slipping, use a microscope, and work 10 hours without a charge, we're all pretty much out of jobs anyway. ;)

Yeast and Fermentation / Re: Need a Substitute Yeast
« on: July 12, 2011, 07:26:53 AM »
Ok, I'll bite.  What's a Cascadian Light Ale? 
Not sure.  I'll bet there are other beers Greg Noonan made that other people haven't claimed to have invented yet.

In this case it was a very nice Citra-dominated APA, just with a cheeky name.

This is the place: Definitely worth a stop if you're in Indy. The owner/head brewer worked at the homebrew shop that's literally next door for something like a decade. It seemed like maybe he's still trying to nail down some of the recipes, but they're doing tiny batches (1/2 bbl IIRC) and have 10-12 on tap.

The Pub / Re: What will they think of next.......
« on: July 11, 2011, 08:58:52 PM »
The prospect of living in a place where 20°C is so hot they serve free beer appeals to me...

Classifieds / Re: Asst. Brewer Opening in CO
« on: July 11, 2011, 08:56:10 PM »
I'm selling my interest in the brewery and moving up there. 106 heat index today. Sweated buckets. f##king SUCKED working over a boil kettle in a metal building.

Dude, it rained here today. Craziest thing I've ever seen. People walking around looking up like they weren't sure what it was.

Classifieds / Asst. Brewer Opening in CO
« on: July 11, 2011, 08:39:23 AM »
I hope no one minds the blatant advertising, but I thought I'd cross-post this in case any home brewers are looking to go pro and willing to relocate. Anyone who's interested can either contact me directly or send an email to the address in the ProBrewer listing:

Silverton Brewery in beautiful Silverton, CO has an immediate opening for an Assistant Brewer. This is not a prestige position in a showpiece brewhouse – you will work long and irregular hours lifting heavy objects in hot, cold, and wet conditions, with minimal compensation beyond a cold beer at the end of a hard day. But for a qualified candidate the job offers the opportunity to be immersed in all aspects of operating a small brewpub, from recipe development and wort production through fermentation and yeast management to filtration, kegging, and canning. All while living in one of the most pristine outdoor recreation areas in the United States.

Candidates must have extensive knowledge of the brewing process, with professional brewing experience preferred. Creativity and commitment are required. If interested, please email a resume and references to


Sean Terrill
Head Brewer
Silverton Brewing Co.

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