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Messages - a10t2

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Equipment and Software / Re: Best Hydrometer?
« on: April 09, 2011, 07:00:44 PM »
It's worth mentioning that when brewing with extract and/or sugar, there's no real need to take an OG reading, as long as you can measure the volume of the wort and the weight of the extract/sugar accurately. You can simply calculate the gravity.

In all-grain brewing, a refractometer is handy because you can take very quick pre- and mid-boil gravity readings. In an extract beer, you know that you'll always hit your target OG, so that isn't really a concern.

Extract/Partial Mash Brewing / Re: Cervesa Recipes?
« on: April 07, 2011, 08:17:43 PM »
i plan on subbing in rice or corn maybe even both and i will tell you how that goes to.

You can't use corn or rice in an extract beer. You need a mash to convert the sugars.

All Grain Brewing / Re: Watering down beer
« on: April 07, 2011, 06:50:13 PM »
I know Mike McDole is a big fan of this technique. He'll have a ~8% ABV beer on tap, along with a keg of carbonated water, and dilute to whatever strength he wants.

Equipment and Software / Refractometer FG Update
« on: April 07, 2011, 05:16:20 PM »
Since I had some unplanned free time today, I finally got around to posting an updated refractometer FG spreadsheet:

There are some minor tweaks, but the big news is that I was able to collect data from six other brewers, and the precision of the new FG correlation seems to be about on par with the typical $8 homebrewer's hydrometer.

The Pub / Re: Smoke on the Brewery
« on: April 07, 2011, 04:23:41 PM »
Thanks for the well wishes, everyone. I was in the brewery for a little while this afternoon. We still don't have power, so it's hard to be sure exactly what the extent of the damage is. There's standing water in the brewery, but only a couple inches, so the beer in the tanks is probably OK. If we go too much longer without being able to heat them the actively fermenting beer might have to be dumped, but that's only a couple dozen barrels or so. All the packaged beer should be able to be hosed off and be fine once the cardboard is replaced. The restaurant upstairs is going to be a total rebuild - the ceiling came down in several places and everything was totally saturated with water and smoke. We were supposed to be opening the first week of May, and I doubt that will happen, but we probably won't miss the entire season like POW and Adelaide's. We've already notified the insurers, so once they do their walkthrough we'll know more.

Extract/Partial Mash Brewing / Re: Cervesa Recipes?
« on: April 07, 2011, 11:57:34 AM »
If goose island, two brother's or great lakes made a beer similar to busch would it now be a good craft beer?

Goose Island are bad guys now, remember? We shall speak of them no more.

Equipment and Software / Re: Prepping a cooler
« on: April 07, 2011, 10:11:08 AM »
For example, today it started at 154 and an hour later the thermometer is reading about 144.  I'm guessing I'm losing a lot of heat to warm the cooler so I'm wondering what you do.

Just add 10 degrees to your strike temperature next time - so in this case, calculate the infusion for a 164°F rest. The exact amount lost to the cooler will change with the mash volume and liquor:grist ratio, but that will definitely get you within a couple degrees.

If you want to get fancy, you can estimate the specific heat capacity of the cooler and - in my experience - hit the mash temperature right on target every time.

Yeast and Fermentation / Re: Stepping up a very weak starter
« on: April 07, 2011, 09:27:42 AM »
1.020 is great.  That's about what they yeast companies use.

Do you mean 1.002? I was under the impression they use sequential wort additions to keep the gravity below the Pasteur limit, while also oxygenating. All reproduction, no fermentation.

The Pub / Smoke on the Brewery
« on: April 06, 2011, 09:22:15 PM »
So the building next to us burned down today:

I was walking to the brewery at about 7:45 AM and saw the smoke; by the time I got there the first fire engine was already parked in the street. Eventually we had five trucks spraying water - both Silverton units (all volunteers, by the way) plus two from Durango and one from Ouray. Even then it took them eight hours to get it extinguished. Apparently they were able to save our building from any major fire damage, but they cut the power to the entire block, so the sump pumps wouldn't have been running the entire time they were pumping water onto the roof, and I'm all but certain the basement brewery flooded as a result. No one, tenants or firemen, was hurt, so at least there's that. I'd assume we'll have smoke damage as well.

I think it's mostly a formality, but there will be an arson investigation, so I can't enter the building until the Sheriff's office executes a search warrant, and they tell me that will be tomorrow afternoon. So at this point there's absolutely nothing I can do, and I don't even know how bad the damage is. We had several thousand dollars worth of grain inventory in the building, so at best we'll have lost that. At worst we'll have structural damage and then who knows what.

Sorry for the rambling post. I've had several beers throughout the day today. I'll probably have several more. For at least the next 16 hours, that's about all I can do. I'm not looking for sympathy or anything, I'm just sitting at home unable to think about anything else - and the bar burnt down, so I don't have anywhere else to go.

Questions about the forum? / Re: White Pages of Death Support Thread
« on: April 05, 2011, 07:32:21 PM »
also take a look at the source to see
if anything appears?

No source. No file loads at all.

Kegging and Bottling / Re: Bottle Priming Calculators and my Heffe
« on: April 05, 2011, 03:34:42 PM »
That does seem like quite a bit. Depending on the type of sugar, it looks like that's 3.9-4.1 vol of CO2. Be careful storing and opening the bottles - I've heard that standard-weight bottles will burst at about that point.

Equipment and Software / Re: Best Hydrometer?
« on: April 04, 2011, 04:24:15 PM »
Since I've been worrying about reading FGs precisely recently, I got a narrow-range -5 to +5 Brix hydrometer. It's graduated to 0.1°Bx, and can actually be read down to 0.05°Bx (~0.0002 SG). For OG readings you can use the cheap triple-scale hydrometer, since a variation of a "point" or two isn't as much of a concern, or use a refractometer.

All Grain Brewing / Re: 2.5 hour mash ?
« on: April 03, 2011, 08:39:24 PM »
Refractometer reads sugar and not starches.

I've actually checked a cornstarch solution and it does result in a reading on the refractometer.

Ingredients / Re: Shopping supplies
« on: April 03, 2011, 07:54:50 PM »
uthristy, what's the difference between the Castle and F-B pils that you need both?

All Grain Brewing / Re: 2.5 hour mash ?
« on: April 03, 2011, 06:26:31 PM »
There is a conversion table to check your mash OG.
Thinner mash lower OG.
This seams to be better then iodine test.

That just tells you that you've solubilized the starches, though, not that they've been converted.

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