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 ... 188 189 [190] 191 192 ... 211
Equipment and Software / Re: brewing kettle
« on: January 29, 2010, 01:45:17 PM »

Name:   ettan
Posts:   1 (N/A per day)
Position:   Newbie
Date Registered:   Today at 09:24:02
Last Active:   Today at 09:42:31

Beer Recipes / Re: Brooklyn Lager
« on: January 29, 2010, 12:32:04 PM »
I wasn't trying to clone it, but 50% 2-row, 50% Vienna, 20 IBU Magnum for bittering, .5 oz Hallertauer and Cascade at 15 min, .5 oz at flameout, and Wyeast 2035 was pretty similar.

Don't know where you searched, but there are some threads at HBT:

Ingredients / Re: Fivestar's 5.2 mash buffer
« on: January 29, 2010, 12:23:34 PM »
He dropped the little sliver of whatever it was into a sink filled with water and it fizzed for a second and then BOOM!  It sent a gyser at least 6 feet into the air !  It was kinda cool so I've always remembered that.

If you ever get the chance, have someone do that demo for you with rubidium. You have to pour it into the water while still under mineral oil, though - otherwise it will auto-ignite in air. ;D

Equipment and Software / Re: Propane Burners
« on: January 28, 2010, 08:23:02 PM »
There is a review on this burner that states that kettles made out of kegs do not sit properly on it.  Has anyone had this difficulty?

I used a half-barrel keg on mine once but didn't feel comfortable with it. The keg base is just barely larger in diameter than the burner ring, so it's precarious and has to be kept perfectly centered.

All Grain Brewing / Re: acid malt and lactic acid?
« on: January 28, 2010, 10:21:28 AM »
Do you know how much a ml of 88% LA weighs at, say, 40F?

Looks like it should be right around 1.22 g/cc.

I wonder if some of these smaller breweries could work in conjunction with each other to help spread the goodness around?
Protection of their base market is part of the deal too I would imagine.

Plus a lot of states throw up pretty big obstacles to importing alcohol, both in terms of taxes and by requiring a different distributor in each state.

The Pub / SOTU Drinking Game
« on: January 27, 2010, 09:23:29 PM »
Anyone else give it a try?

Literally NO drinks in the response this time. Pretty much par for the course on the speech though - these guys do their homework.

All Grain Brewing / Re: Sulphur?
« on: January 27, 2010, 11:53:51 AM »
If you wanted to use it to adjust mash pH, I think you'd be better off buying the sulfuric acid itself. H2SO4 is pretty hazardous to work with though, so I'm not sure there would be any practical advantage over lactic acid.

Even if you did want to use sulfur, you'd be talking about milligram quantities, not a 25 pound sack. ;)

All Grain Brewing / Re: 25-point gain in efficiency!
« on: January 27, 2010, 10:07:02 AM »

General Homebrew Discussion / Re: What's brewing this weekend 1/29
« on: January 26, 2010, 11:24:02 PM »
Doing 3 gallons of "starter pilsner" on Monday. It's the first time brewing two weeks in a row, ever. This having a mill at home thing could get dangerous...

All Grain Brewing / Re: malt crushing and wort polyphenols
« on: January 26, 2010, 02:07:15 PM »
Kai, do you have access to a mill that separates the husks, or are you going to do it manually?

General Homebrew Discussion / Re: What's Brewing This Weekend - 1/22
« on: January 26, 2010, 02:02:53 PM »
We need some love in these threads for people who work weekends. ;)

I just brewed 5 gal of "Andrea Doria Porter". This is my third cut at it and I'm getting really close to what I want, but the recipe is out of control - seven grains in this one.

Equipment and Software / Re: Fermenter geometry?
« on: January 26, 2010, 11:33:59 AM »
It would seem to me that a shallow vessel with a larger surface area would grow yeast at a faster rate due to the increased exposure and absorption of oxygen?

Only if you're doing open fermentation. I really don't think the pressure effects due to the fermenter depth can be a factor (at homebrew scales) either.

All Grain Brewing / Re: Do Finely Milled Grains Retain Less Water?
« on: January 25, 2010, 06:43:42 PM »
85% is *very* high. I don't think I've ever seen an analysis over 83%.

Ingredients / Re: Adding a big malt flavor to beer
« on: January 24, 2010, 09:45:04 PM »
+1, I use 5-10% Munich (the ~8 L stuff) in a lot of things.

Pages: 1 ... 188 189 [190] 191 192 ... 211