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Messages - a10t2

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2941
The Pub / Re: Three Taverns no more.
« on: April 12, 2010, 05:09:58 PM »
I bet the drive goes faster if you don't get arrested for not wearing pants.

2942
Since percentages scale linearly, you can just add them proportionally:

((16*7)+(1*40))/(16 + 1) = 8.94% ABV

Edit: It works for any other linear relationship too: specific gravity, IBU, etc.

Edit 2: I really shouldn't try to do things in my head (I divided by 8 instead of 17). Thanks, Drew.

2943
Ingredients / Re: What did I get out of my hops adding them in at 150?
« on: April 12, 2010, 07:38:12 AM »
Assuming you chill reasonably quickly, I bet you can't tell the difference.

2944
Ingredients / Re: Chocolate Malts
« on: April 11, 2010, 09:03:06 AM »
I've been on a mission to get a realistic chocolate flavor in my porter. The last time around, a friend (who brews) asked, "So when do you add the chocolate?" That's with 4% pale chocolate and 2% dark chocolate, both Fawcett. There's also a lot of 40L crystal in that recipe, and I think the caramel sweetness increases the perception of chocolate too.

2945
Homebrew Competitions / Re: Sam Adams Longshot - not just category 23!
« on: April 11, 2010, 08:58:10 AM »
I'm more worried that the ale guidelines top out at 16.5°P. That cuts out a huge number of beers, especially in Cat 23.

2946
I always pour one at the beginning of a brew session, but I'm pretty busy on brew day. A lot of times I won't finish that pint until after pitching, 4-5 hours later.

2947
The Pub / Re: OK homebrewers, where should I live?
« on: April 10, 2010, 03:42:36 PM »
Don't worry Weaze, a good portion of my jobs prospects are in Idaho Falls.

2948
Kegging and Bottling / Re: Bottling All-grain vs Extract?
« on: April 09, 2010, 12:41:56 PM »
Does a heavy sugar solution only boil at 212F? I've always assumed it affected the boiling point since I've had reads as high as 220 with an accurate thermometer.

Your thermometer must not be too accurate. At wort gravities the boiling point elevation is a couple degrees at most. To get to 220°F you'd need a 65% sucrose solution, apparently: http://chestofbooks.com/food/science/Experimental-Cookery/The-Boiling-Point-Of-Water-And-Solutions.html

2949
Classifieds / Re: wtb: shoestring budget startup
« on: April 09, 2010, 09:34:19 AM »
My advice would be to start with a larger kettle. You'll want to have one eventually, and they can be had for not much more than the 5 gal one. 7-8 gal is really the minimum for a full wort boil.

Restaurant supply places are a good source. For example: http://www.webstaurantstore.com/32-qt-heavy-duty-stainless-steel-stockpot-with-cover/922SSPOT35.html

2950
Kegging and Bottling / Re: Bottling All-grain vs Extract?
« on: April 09, 2010, 09:23:31 AM »
Although if your thermometer is reading 220 degrees at boil, it's at least 8°F high (unless you boil under pressure). Which means you were most likely mashing in the 140s. Doesn't have anything to do with bottle conditioning, but it certainly explains the 90% AA.

2951
The Pub / Re: OK homebrewers, where should I live?
« on: April 08, 2010, 09:27:00 AM »
Thanks for the suggestions. I have friends in Portland and Seattle, so I'll be heading up that way at some point. If nothing else, it's an area I've just never seen.

As far as Asheville and Huntsville, I've at least visited both and they seem like great places to live. I spent three summers in Oak Ridge, TN, though, and it's just too damn hot for me. Even the Midwest is too hot for me in the summer.

I think you work in biology?

My degree is actually in nuclear engineering. I'm also looking for brewery openings though. Either way, the odds are good I'd be moving for a job, so I'm trying not to let that influence my decision-making too much.

2952
The Pub / OK homebrewers, where should I live?
« on: April 07, 2010, 05:08:39 PM »
I've been in the job market for a year but haven't found anything, and I'm starting to think that I can work fast food in a place with better scenery. I like outdoor activities (skiing, hiking, running, cycling) and beer (good local micros and homebrew scene), so I'm thinking Colorado-ish. Then again, I've never been to the PNW and I hear good things. Plus, how do you just up and pick a place to live?

So I figured I'd throw the question out there and see if any fellow brewers live somewhere they absolutely love, and why.

2953
General Homebrew Discussion / Re: My first competition
« on: April 07, 2010, 12:25:23 PM »
OK, so even the higher ranking one isn't real experienced.

Or very experienced, and just not very good. ;)

2954
Kegging and Bottling / Re: Brewcraft Carb Drops
« on: April 07, 2010, 12:05:47 PM »
I found this page which says they're 73% "sugar", 23% glucose, and about 4.2 g apiece. If the "sugar" is sucrose and those are weight fractions, that's the equivalent of 4.0 g of sucrose. Which adds about 3.0 vol to a 12 oz bottle - so around 3.9 vol total.

Even if the "sugar" is another monosaccharide, it's adding about 2.8 vol. So at least one of those numbers has to be wrong. Or they're going to be hugely carbonated.

2955
General Homebrew Discussion / Re: Cost Per Batch?
« on: April 07, 2010, 09:26:08 AM »
I think my costs are going to be about the same though whether I go with extract brewing or partial mash.  Seem like an accurate judgement?

I don't think so. Even in bulk, DME is going to run you about $3/lb. The equivalent amount of base malt would be less than half that. So moving half your gravity contribution from extract to malt would save around $5 a batch. Buying by the pound, the savings would be even higher.

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