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Messages - a10t2

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Classifieds / Re: Asst. Brewer Opening in CO
« on: July 12, 2011, 02:38:11 PM »
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, 02:26:53 PM »
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 12, 2011, 03:58:52 AM »
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 12, 2011, 03:56:10 AM »
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, 03:39:23 PM »
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.

General Homebrew Discussion / Re: factors contributing to diacytel
« on: July 11, 2011, 03:27:46 PM »
There is a huge difference in ambient temperature between May and July in Colorado.

YOUR part of Colorado, maybe. ;D

But yes, consistency during fermentation (pitching rate and temperatures) is the number one thing most people can do to improve their beers. I think a swamp cooler is totally adequate for most home brewers' needs. Once you've calibrated it to your conditions, you can achieve very consistent results on a spouse-friendly budget.

Yeast and Fermentation / Re: Need a Substitute Yeast
« on: July 11, 2011, 03:16:30 AM »
Oh, crap.  Here we go...  ;)

Just read about the Deschutes/Boulevard White IPA in Zymurgy...

There's a new nano in Indianapolis brewing a "Cascadian Light Ale". ;D

All Grain Brewing / Re: Getting Started
« on: July 10, 2011, 10:35:23 PM »
Do I just add the extra gallon to the kettle and do the mash and strike amounts like the recipe says?

You could, but doing a concentrated boil when you don't have to is just needlessly reducing your efficiency. I'd add it equally to the strike and sparge.

Extract/Partial Mash Brewing / Re: Mash efficiency using LME?
« on: July 09, 2011, 02:14:05 PM »
So a lot of recipe analyzers (e.g. BeerTools) ask for your mash efficiency to calculate tons more data. As a partial mash & extract brewer, how does one accurately figure that out?

Take gravity and volume readings after the mash/sparge, but before adding any extract or additional water. That's all you need to calculate efficiency. You can do a weighted average of the grist to get a more accurate answer, but assuming the mash is mostly base malt this will be pretty close:

Eff = 1000*V*(SG - 1)/(36*W)

Where V is the wort volume in gal and W is the grist weight in lb.

A little more detail on your counting procedures might help. At a 10:1 dilution I'd expect you to be counting a bare minimum of 1000 cells. Maybe you just have more patience than I do.

Another factor could be that you pulled from the top of the flask and got the thinnest portion of the slurry.

How old was the yeast? If it really was at ~50% viability then that would explain things. 90-95% viability coming out of a starter doesn't sound too bad though.

I've done four or five counts on starters and they all came up within about 15% of the MrMalty predictions.

All Grain Brewing / Re: Small Batch Test Brewing
« on: July 08, 2011, 12:02:07 PM »
One possible change is that if you're using the same kettle and heat source, your boiloff will remain constant, but be much larger proportionately. That could reduce the boil gravity to the point that it would affect utilization.

That said, 5 gallons is a small batch already. thought I put that out there.  ;)

I was going to say something about how I brew 5 gal "test batches" all the time. ;D

Yeast and Fermentation / Re: Opinions on aeration system
« on: July 07, 2011, 02:21:14 PM »
As lagers become more of my brewing portfolio, one soon realizes that O2 will get you to the 10-12 ppm often quoted that you need for lager yeast.  Using air you can only get to about 8 ppm.

FWIW, the saturation point at 50°F is ~12 ppm, so if you're chilling before aerating you can also get to the recommended levels for a lager.

All Things Food / Re: My Drunk Kitchen
« on: July 06, 2011, 03:45:37 PM »
This is the sort of thing that is funny when you've been drinking, but at 10:30 am... ehhhhh... She just seems annoying.

My thoughts exactly. Mildly amusing, but more jump cuts than a Michael Bay film. The shtick (girl pretending to be drunk) got old somewhere around the 50th little "sketch". To hold my interest, there would have to be either some situational humor, or some actual cooking.

The Pub / Re: Going to Indiana
« on: July 06, 2011, 03:39:36 PM »
If anyone can recommend a good tap room or brewpub that isn't in Broad Ripple, is on the north side or near the fairgrounds, is open on Saturday night, and isn't likely to be utterly packed, I'd be grateful.

Broad Ripple Brewpub would be my first choice for a pub (Scotch eggs!), or Chumley's for a tap room, but if you're staying on the north side check out the Beer Sellar. About 50 taps and big enough that you'll be able to get a seat even on a Saturday. The only downside is that they allow smoking indoors.

Thr3e Wise Men just opened a few months ago. It's in Broad Ripple, but in a strip mall so parking shouldn't be an issue. From there you could easily walk to Chumley's, BRBP, or Brugge.

Assuming you had a healty and appropriate pitch of yeast

And plenty of oxygen. That might be the biggest variable for home brewers.

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