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Messages - a10t2

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31
General Homebrew Discussion / Re: Making a no rinse sterilizer
« on: October 26, 2016, 10:35:58 AM »
Now you can not use it on metal because it is corrosive, however your glass/plastics are all good to go.

Properly diluted PAA is just fine for use on stainless; breweries do it every day. I doubt that it would meet FDA standards for a sterilant though. In fact I'm pretty sure the only "no rinse" sterilants that meet FDA criteria are wet and dry heat.

32
General Homebrew Discussion / Re: Making a no rinse sterilizer
« on: October 26, 2016, 09:14:09 AM »
Yes, provided it's acidified slightly. 0.1% bleach and 0.1% white vinegar is an effective no rinse sanitizer. "No rinse" isn't the same as "flavor neutral" though; bleach or chlorine dioxide has to be thoroughly drained before the vessel can be used. Charlie Talley from 5 Star discussed this on one of the very first Basic Brewing Radio podcasts, many moons ago.

33
The Pub / Re: Spelling and Grammar
« on: October 26, 2016, 09:07:56 AM »
I will never be upset by someone who's intent is to help me become better.

That's good, because "who's" is the contracted form of "who is". "Whose" is the possessive pronoun. ;)

One mistake that used to drive crazy was misusing Affect and Effect.  It isn't all that hard to see the difference but so many people type it incorrectly.

The one that absolutely kills me is ensure vs. insure. "Insure" has one very specific definition, yet I see it all over the place.

34
General Homebrew Discussion / Re: How to get proper hazy wheat beer?!
« on: October 25, 2016, 04:11:40 PM »
What kind of wheat? If I use 20% or so flaked wheat I get a haze that never clears up (though BioFine takes care of it).

35
The Pub / Re: Spelling and Grammar
« on: October 25, 2016, 03:50:59 PM »
I for one could care less

FWIW, I don't think I've ever corrected a stranger's grammar in a bar, but I would and do correct friends all the time.

36
The Pub / Re: Spelling and Grammar
« on: October 25, 2016, 02:07:24 PM »
Pallet = the wooden shipping platform that gets carried by a fork lift. Palate = a person's appreciation of taste and flavor, among other things.

Don't forget palette: a range of colors, shapes, tones, etc.

37
Yeast and Fermentation / Re: Pitch in wort or empty fermenter
« on: October 24, 2016, 11:31:11 AM »
Why not pitch into the wort in the kettle (once the wort is at temp) and mix well.  Then transfer the, now technically, beer into the fermenter with lots of splashing to aerate.

The only downside I can think of is that you're introducing culture yeast into your transfer tubing.

38
General Homebrew Discussion / Re: pour in four
« on: October 18, 2016, 12:28:56 PM »
Just a hunch, but I don't think pressurized fermentation would be the way to go. It would probably add more time to fermentation than the hour or two it takes to force-carbonate in a keg.

39
Events / Re: I hate ticket sale threads
« on: October 05, 2016, 06:33:33 AM »
I'm not usually much for censorship, but I've been on fora where new members' first posts have to be replies  to existing threads. This time of year it doesn't seem like a bad rule.

40
All Grain Brewing / Re: Way overshot OG not really sure how
« on: October 04, 2016, 08:40:07 AM »
The first thing that jumped out at me was the large discrepancy between hydrometer and refractometer readings, even after a wort correction. When were they last calibrated?

You're also using brewhouse efficiency, which BeerSmith defines using the fermenter volume IIRC. Could be comparing apples and oranges there.

41
If that's the chorus, my vote is you call it Brewery Owner's Blues. ::)

42
Going Pro / Re: Opening A Local Home Brew Supply Shop - Wholesale Questions
« on: September 30, 2016, 11:32:48 AM »
Looks like the application is on BSG's site: http://bsghandcraft.com/index.php/retailer_appl/

And it specifically says you don't need a location yet:

Quote
You must provide your Federal Tax ID notice, billing address, and either your established shipping address(es) or the general area of your planned retail location(s). You must also provide a state Sales & Use Tax certificate(s), if required by any state in which your business operates.

Have you tried just sending in the application?

43
Beer Travel / Re: Denver
« on: September 30, 2016, 11:27:18 AM »
If you're near Epic and Beryl's then I highly suggest Ratio

Black Shirt would be relatively close at that point too, and parking will be a lot easier headed up RiNo way.

Edit: Never mind, forgot it's GABF week. Parking will be a hassle everywhere.

44
Beer Travel / Re: Denver
« on: September 28, 2016, 08:53:50 AM »
I was at Freshcraft last week and didn't think it was anything to write home about. The beer selection is pretty typical for CO beer bars and the food is mostly just bar food. Look up Pint's Pub, they do some really good British pub food and brew on site, including a couple beer engines. They also have 300 single-malt whiskies if you're into that sort of thing. LowDown would be a short walk from there and has a more modern American menu. If you're up for a short hop on the light rail, Declaration brewing is right across from Evans Station in an awesome outdoor patio space. I think they usually have a food truck and there's all kinds of stuff on that stretch of Broadway that you could carry in.

45
Kegging and Bottling / Re: Carbonation Time?
« on: September 24, 2016, 12:33:24 PM »
Using head pressure only, it will take weeks, especially in a corny where the surface-to-volume ratio is low. Lying the keg on its side and/or agitating it will help.

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