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Messages - a10t2

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2836
Ideally, for most ales, what should my fermenting temp be for optimal yeast exhaustion and overall taste?

Air temperature, low-mid 60s. That will put the fermentation temps in the mid-high 60s.

2837
Beer Recipes / Re: Doppelbock Grist
« on: November 24, 2010, 09:00:18 PM »
I can get anything, I just have to order online. I've never tried melanoidin malt - does it contribute something different from just using a large proportion of light Munich? I did an Oktoberfest with ~50% Munich 1 and felt like it had a lot of melanoidin-y goodness.

2838
A chemical flavor, sometimes described as "medicinal" or "antiseptic" could be chlorophenols. It could come from yeast (especially if you're fermenting too hot) or a contaminating organism, although if it was you'd probably taste something more definitively nasty. The most common sources would be your water, or a cleaning product. Campden tabs (potassium metabisulfite) would take care of chlorine/chloramine in the water, and incorporating a rinse after using the B-Brite, followed by a no-rinse sanitizer like Iodophor or Star San would eliminate it if it was coming from the B-Brite.

Assuming that sounds like it could be it. Have you looked at Palmer's off-flavor guide?

2839
Beer Recipes / Doppelbock Grist
« on: November 24, 2010, 06:06:55 PM »
Any thoughts on this? I've only done one doppelbock before, but it was a mini-mash and I didn't note the extract I used, so I'm not necessarily trying to recreate it exactly. Plus I'd like to stick with things I get free from the brewery, at least for the base malts. Anyway, what I'm thinking is:

22% Cargill Special Pale
65% Cargill Munich
5% Dingemans Biscuit
5% Pauls Medium Crystal (~55 SRM)
3% Dingemans Chocolate (~450 SRM)

2840
The Pub / Re: Where are the experts?
« on: November 24, 2010, 12:02:31 PM »
I think he meant "Typeface"

Fine, Coma Sans Regular. Sheesh. ;)

2841
All Grain Brewing / Re: batch sparge water, how much will fit
« on: November 24, 2010, 11:54:22 AM »
Assuming there's no dead space in the tun, that's it.

2842
All Grain Brewing / Re: batch sparge water, how much will fit
« on: November 24, 2010, 11:08:46 AM »
Right.

2843
The Pub / Re: Where are the experts?
« on: November 24, 2010, 11:04:26 AM »
I think you mean "Comic Sans"

Nah, Comic Sans is OK. Coma Sans is just boring.

2844
The Pub / Re: Best Apps for iPod?
« on: November 24, 2010, 10:06:27 AM »
Some things I haven't seen mentioned:

Google Mobile - voice search!
Google Earth - the multi-touch interface just makes it even more cool.
Words with Friends, because I'm addicted to Scrabble.
Tilt to Live - possibly the most addictive game ever.
Apple's Remote - lets you control iTunes on your PC from across the room.
Bump - for exchanging contact info.
My bank, Chase, has an app that lets you deposit checks by taking a picture of them. I think the other major banks have, or will soon have, similar things. Super convenient.

2845
All Grain Brewing / Re: batch sparge water, how much will fit
« on: November 24, 2010, 09:21:29 AM »
The ROT is 0.09 gal per lb of grain. That will vary somewhat depending on kernel size, crush, etc. But it should be a decent starting point. Once you've drained your first runnings, it will over-estimate because of the soluble extract you've removed, but that just gives you a safety margin. For your example, an 8.5 lb grist, after being drained, would have a volume of 8.5*(0.09 + 0.13) = 1.87 gal, so once you add the 3.75 gal of sparge water the total volume will be ~5.62 gal.

2846
The Pub / Re: Where are the experts?
« on: November 23, 2010, 02:12:38 PM »
Coma Sans has to be my least favorite font.

2847
My thoughts exactly, Kai.

2848
Equipment and Software / Re: Al vs. SS. Which Heats Faster?
« on: November 23, 2010, 10:56:28 AM »
Then there's the question of which is better after you reach boiling.  If stainless doesn't conduct heat out of the system as easily as aluminum, it could maintain the boil w/less energy input after you reach equilibrium?

For a given geometry, the conductivities would be essentially identical. Even if the walls were one inch thick, the difference is 0.003%.

2849
General Homebrew Discussion / Re: Small batches.....
« on: November 23, 2010, 09:00:15 AM »
One pack/vial of liquid yeast is about right for a 2-gal batch of ale. If you're using dry, I'd just pitch half and throw out the rest. Not worth risking contamination or loss of viability to save $1-2 IMHO.

2850
General Homebrew Discussion / Re: New Brewer / New Member
« on: November 23, 2010, 08:55:07 AM »
Get a book. I suggest How to Brew - the online edition is free but a little out of date. Section 1 will tell you everything you need to know for your first brew day.

Make a schedule/checklist ahead of time, so that you don't have to scramble to find the book if you forgot something.

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