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Messages - a10t2

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31
Ingredients / Re: How many ounces of hops in your American IPA?
« on: March 06, 2017, 02:09:43 PM »
Thanks, Sean. I know it sounds like a crazy amount but I'll say in my defense that, if you look at Kelsey McNair's recipe (maybe from his NHC presentation?) , his hop schedule is on a par with mine. And he's done ok with his IPAs.  Or actually the Le Cumbre  recipes posted in Zymurgy - IIRC theirs used more. It's funny, I get one of those out of my system and it's on to kolsch and lagers for awhile.  ;D

I've been looking at some pseudo-canonical recipes and I'm just having a terminology hangup - I brew ~8% beers with around 4 lb/bbl pretty frequently but I tend to think of them as IIPAs. My "IPAs" that I almost always have on tap run around 6.2-6.5% and 8 oz hops per 5 gal. I go to La Cumbre every chance I get, but I don't think I've ever had two Elevated IPAs.

I just read the Kelsey McNair presentation and since I recently stocked up on hops, I think I'll try to slip something in that vein but with your hop schedule into the rotation. If my math checks out, his recipe is just over 10 oz per 5 gal, and other than the malt bill being lighter (no Munich) actually looks a lot like my IIPAs. I maintain that my low boil temperature means I get more flavor and aroma out of my hops though. ;)

32
Ingredients / Re: How many ounces of hops in your American IPA?
« on: March 06, 2017, 01:12:20 PM »
14-16ish.

However many oz of Chinook or Columbus it takes to hit 70 IBU @ 60 mins. Then 8-10 oz in a 170F whirlpool/stand. 5-6 oz dry.

Edit - should've added for 5.5 gallons.

WOW!  I don't think I've ever used even half that much. I need to try your IPA!

Having had a couple of Jon's APAs I can tell you it's well worth your time.

I just went through all my notes and 16 oz is the most hops I've ever used in a 5 gal batch - and that was a 14% ABV triple IPA. :o

33
Ingredients / Re: How many ounces of hops in your American IPA?
« on: March 06, 2017, 10:42:40 AM »
Scaled to 5 gal, my last seven IPAs average 7.9 oz. ~25 g high-alpha for bittering (~30 IBU), then 50 g at 20 min, 10 min, whirlpool, and dry hop.

34
Yeast and Fermentation / Re: 2 stage yeast starter
« on: January 22, 2017, 07:28:12 PM »
When propagating a starter, do we assume a well-oxygenated (dare I say SNS) starter will always reach maximum cell density of 200b cells/L if the inoculation  rate is reasonable?

My starters tend to run around 120-150 billion cells per liter.

35
Yeast and Fermentation / Re: Conan Stopped @ 1.018 on High Gravity Beer
« on: January 22, 2017, 10:27:07 AM »
Without any information on the recipe, it's hard to guess at attenuation, but at 80% ADF my first thought wouldn't be that it's stalled.

36
Equipment and Software / Re: Improved Refractometer Correction calculator
« on: January 21, 2017, 01:37:45 PM »
Quote
It's probably because his equation wrong, "grafted" to the experimental data. He used merely data for "well-fermented beer", and thus had little and poorly stratified data, which culminated poorly designed coefficients.

No, it's because in the data set I was working with (89 data points from eight breweries - two of them "professional", since that apparently carries some weight), it wasn't possible to generate a mathematically rigorous curve that fit both fermenting wort and gave hydrometer-level precision (±0.05°P) for FG.

37
All Grain Brewing / Re: Boil temps - do they matter?
« on: January 21, 2017, 08:25:32 AM »
Most homebrewers boil off far too much simply due to small volumes and (relatively) large burners. Just how much boiloff is necessary is system-dependent (elevation, kettle geometry, calandria vs. natural convection vs. recirculation, etc.) but 5-10% is definitely all that's needed to volatilize DMS. FWIW, I boil off ~12% on my 6 gal batches because that's the lowest I can throttle my burner while still getting a clean flame.

A longer or more vigorous boil can be desirable in certain situations where the Maillard products are essential to the beer (doppelbock e.g.), but boiling off 2.5 gal in a 5-10 gal batch is probably just wasting fuel.

38
Equipment and Software / Re: Coleman 52 quart conversion to mash tun?
« on: January 16, 2017, 08:48:43 AM »
im brewing on a budget and i cant afford the bag too at this point.

If money's that tight, why not buy just the bag and hold off on making a mash tun?

39
Yeast and Fermentation / Re: 2 stage yeast starter
« on: January 12, 2017, 02:52:55 PM »
Although if I needed 400 billion cells starting from a pack, I'd just make a 2.5 L starter.

40
General Homebrew Discussion / Re: Denver, Colorado
« on: January 12, 2017, 11:04:49 AM »
Since you don't have any specific breweries in mind, I'd get a day pass for the light rail ($5-9 depending on how far out of downtown you'll be) and stick to places within walking distance. Just off the top of my head:

Wynkoop - solid brewpub, big beer list, across the street from Union Station where you'll probably change trains, and which is worth a quick visit in its own right
Falling Rock - the (huge) original location is right on the 16th St pedestrian mall a few blocks away
Lowdown - maybe too hop-focused, but good apps/pizza and a nice patio, plus the owners/brewers are great
Declaration - huge beer list, food trucks, probably the best beer garden in town

If you do a little more walking on Broadway south of downtown around Declaration, you have Former Future (sours/barrel aged stuff), Grandma's House (average beer, hilarious decor), and TRVE (good beer, bring earplugs), any of which is worth a quick stop if only for the ambiance.

If you are staying on the west side (Lakewood, Golden) it's about a 20 minute drive to Tommyknocker in Idaho Springs.

Even on dry roads, that's more like 40-60 min. But the drive up US 6 is well worth it, and puts you right next to Cannonball Creek. ;)

If you're coming up that far and have the time, might as well carry on to Summit County where you have seven breweries off the same exit.

41
Obviously it depends on gravity and minimally on temperature, but the average would be around 20 volumes of CO2 per volume of wort. You'd need a spunding valve on the receiving keg as well.

42
Equipment and Software / Re: Bar Build: Draft Tower - Chest Freezer?
« on: January 11, 2017, 10:07:14 PM »
FWIW, I have seven taps on a tower on my chest freezer. I used long machine screws to hold it to the lid; I think maybe I epoxied it for safety but it's been so long I don't really remember. As it happened the spacing for the tower was the same as an 80mm PC fan so two of the bolts are also holding that in place.

43
Going Pro / Re: Helpful Bachelor's Degree
« on: January 03, 2017, 06:38:24 PM »
I'd definitely go for something on the business side. The mechanics of brewing are simple, and since you don't need to pitch your resume to an employer, the actual degree doesn't matter. Get the most out of your free classes and study the brewing part on your own time.

44
The Pub / Re: Movie soundtracks
« on: January 03, 2017, 06:22:24 PM »
   I meant to include the qualifier of soundtracks that had an original score written specifically for the film. Would you listen to your suggested best just as a work of music, driving in your vehicle or sitting in your easy chair reading a homebrew magazine?

In that case, it is without question Basil Poledoris's The Hunt for Red October. As runner up I'll take Evita.

45
If I'm interpreting this correctly, adding ";all" to the URL of the Unread link should do what you want:

https://www.homebrewersassociation.org/forum/index.php?action=unread;all

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