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Messages - a10t2

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All Grain Brewing / Re: Attenuation of RIS
« on: May 04, 2010, 10:22:25 AM »
If you added sugar and the SG didn't change, that actually means that only about 3/4 of the sugar was consumed by the yeast. I would bet it was the original yeast at work too - when the dry champagne yeast hit that 9% ABV solution a lot of it was probably killed off.

I think your best option now is to pitch an actively fermenting starter at high krausen. Hopefully that will get you some more attenuation. You are at 68% apparent attenuation now though, so I don't know how much more of a drop I would expect.

On my 1bbl system I am using a CFC (NB's Chillzilla) in conjunction with a pump and WP it back into the kettle.

I just recently started doing this (once I got a pump) and I think it's the best of both worlds. Rapid chilling (I see about 10°C/min over the first few minutes) eliminates the SMM and hop utilization issues, and it allows you to run a closed system the entire time the wort is below boiling.

I'm just using a homemade garden hose CFC though. A Chillzilla is on the wish list, but a long way off.

I don't really think those stoppers can hold much pressure. Aren't they designed for wine?

That might be the only problem. Be very careful though; if the capped bottles fail it won't be the caps, it will be exploding glass.

Beer Recipes / Re: Red Lager
« on: May 03, 2010, 09:07:29 PM »
Can you be a little more specific? Lots of things will make a beer red - what you want to use will depend on the flavor you want from it.

General Homebrew Discussion / Re: Siphoning Technique
« on: May 03, 2010, 02:46:00 PM »
Do you use an auto-siphon to rack from the kettle into your primary fermenter?

No, I pump via a ball valve. I would imagine the principle is the same in either case though.

The Pub / Re: Logo Critique
« on: May 03, 2010, 10:36:11 AM »
I voted #5 (here and at NB, just so you know). #1 is a nice well-designed logo graphically speaking, but I didn't see that it was a bird until you pointed it out. #3 and #4 are great artwork, but I don't see them translating well to a holistic branding concept. I think #2 and #5 are pretty even stylistically, but the better contrast in #5 makes me think it would scale better, and be more quickly recognizable. Even if you're looking at it across the bar, you can see that it's a big yellow Y, where #2 is just a triangle.

General Homebrew Discussion / Re: Siphoning Technique
« on: May 03, 2010, 09:19:26 AM »
For starters, I set up a whirlpool in the kettle while chilling, then drain from the edge so that most of the hops and break material stay in the kettle. To rack from the fermenter, I set it up on the counter a day before I plan to transfer so that everything has a chance to settle. Then I just set the auto-siphon down into the yeast cake and start it. It pulls a lot of yeast for the first few seconds, but that turns out to be a pretty minimal amount relative to the full batch - and since the siphon has the little plastic cap on the end, it won't pull yeast after that. I stop the transfer when the beer level is still about 1/2" off of the yeast cake. The key is not to move anything before or during the transfer.

Beer Recipes / Re: Amount of Vienna in Bell's Two-Hearted Ale?
« on: April 30, 2010, 11:26:34 AM »
FWIW, guys in my club have had good results using light Munich instead of Vienna.  Bells also uses Breiss for most of their base malts.

I would agree with this. I brew what I consider to be a dead-on clone and it's just 80% 2-row, 16% Munich I, 4% C20.

Ingredients / Re: Post your water report
« on: April 30, 2010, 11:20:58 AM »
If you go to the 3rd post in the thread, you will find that I posted store bought RO water and my tap water.  Everything was <1 for the store bought RO.  The feed water for the RO is the same as Gail's later in the thread.

Thanks! I wasn't sure if that was machine RO or bottled.

The Pub / Re: How Much you Brew vs How Much you Drink.
« on: April 30, 2010, 07:04:30 AM »
I probably drink right around 10 pints a week. Unfortunately, that would only justify brewing once a month, and I like to brew every 2-3 weeks. (Actually, I'd like to brew every day, but that's another story.)

After I rack over the two batches I have in secondaries, all eight kegs will be in use, and I'll have to either quit brewing or seriously step up my drinking.

Equipment and Software / Re: Hop Stripper?
« on: April 29, 2010, 11:00:09 AM »
This post isn't nearly as fun as the title made it sound. ;)

Kegging and Bottling / Re: Serving suggestions for Keg
« on: April 29, 2010, 10:59:13 AM »
How long are your lines, and what diameter?

General Homebrew Discussion / Re: Are First Round Results Posted?
« on: April 29, 2010, 10:57:52 AM »
I didn't place, but the winner in the category was a 47, so I don't feel too bad. :o

All Grain Brewing / Re: Using Starchy Roots
« on: April 28, 2010, 09:52:14 PM »
In terms of enzyme content, starches can be up to 2/3 of the mash, with the rest 2-row or 6-row. You won't be able to lauter it though, unless you mash in a bag. Rice hulls can help with lautering smaller amounts.

Would these be batatas? Make sure you save some to make nesperos. ;)

Zymurgy / Re: Easing the physical process
« on: April 27, 2010, 10:39:44 PM »
There was a time before cornies? ;)

Thinking about it a little more, it's also around the maximum amount an average adult is comfortable lifting/carrying (50 lb).

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