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Messages - a10t2

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31
Equipment and Software / Re: Refractometer, what am I missing out on?
« on: April 12, 2015, 02:54:25 PM »
Even on larger batches, I like being able to (roughly) check gravity every day without having to take a full sample.

32
How did they decide on these sizes?

I think it's just because in the olde-tymey English units, there's nothing smaller than an inch, so you have to subdivide to get the precision needed. Hence x * 2-n. In SI units, there's really no practical reason to use subdivisions of a millimeter, so x * 10n is all that's needed and wrench sizes can be whole numbers.

33
Equipment and Software / Re: one more igloo/mash tun question
« on: April 12, 2015, 10:02:57 AM »
Good to know. I've seen some coolers without the spigot that still have an indented spot where the spigot would go if it had one; may try one of those.

I used a 50 qt Igloo Cube for that reason, but that was almost a decade ago so I don't know what's currently on the market. FWIW, 50 qt lets me mash any 6 gal batch and an 11 gal batch up to ~1.070 OG.

34
Beer Recipes / Re: APA Malt Help
« on: April 11, 2015, 07:44:46 PM »
Looks good. I'd brew it.

35
Yeast and Fermentation / Re: How Quick Is To Quick?
« on: April 11, 2015, 04:25:37 PM »
So you are using a refractometer? If so, your gravity probably hasn't dropped enough to get a good estimated gravity.

36
Yeast and Fermentation / Re: How Quick Is To Quick?
« on: April 11, 2015, 02:32:47 PM »
I don't think that much of a gravity drop could happen in less than a day, especially with the pitching rate and temperature being normal.

37
Equipment and Software / Re: one more igloo/mash tun question
« on: April 11, 2015, 02:26:08 PM »
That's what I did. Just make sure you pick a spot that's flat enough for a gasket to seal it.

38
Well, my DME weighs about 180 g per cup. Semi-sifted, that is.

39
the alpha percentage should be the percentage of the hop weight that is alpha acid resin

That makes sense. Did you find this on a hop grower/producer website?

That's the only way I've seen it written. Same as for hops, except extracts are typically 30-60% AA. The individual cans are sometimes labeled with total grams alpha acid.

Edit: So you want the mass of hop extract needed? You'd need to know the AA% for the individual batch of extract. Same math as with hops: 1500 g / %AA = mass of extract

40
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: April 09, 2015, 04:03:16 PM »
What's the email address?

Oops, never mind.

41
In addition to increased cell count, a starter improves yeast vitality and acts as a crude viability check - if the starter ferments out, you have at least some healthy yeast. That's particularly important with the White Labs vials.

One cup of DME and two cups of water.

Just wanted to point out that that should be two *quarts* of water.

42
I'd cheat that up just a little bit - maybe 5% for pellets or 10% for whole cones to account for the better utilization from the extract.

43
All Grain Brewing / Re: Enzyme weak Malts, conversion?
« on: April 07, 2015, 06:38:28 PM »
Crisp MO is 50 maximum Lintner, others are even lower.

Minimum, according to their site. http://www.crispmalt.co/docs/Finest%20Maris%20Otter%20Ale%20Malt.pdf

Typically about 80 Lintner IME.

44
All Grain Brewing / Re: Enzyme weak Malts, conversion?
« on: April 07, 2015, 11:04:57 AM »
Are you accounting for the differences in potential extract? If the base malt is at 82% and the specialty malts average 72%, the overall PE would be about 5% lower than for the base malt alone.

45
Kegging and Bottling / Re: Pinic tap hose length?
« on: April 02, 2015, 06:15:57 PM »
I'm confused. The way the picnic taps operate, higher pressure would cause leaks not fix them.

Could there be some minimum pressure needed to center and properly seat the "gasket"?

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