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Messages - a10t2

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31
Yeast and Fermentation / Re: Newbie question on yeast amounts
« on: May 07, 2016, 11:11:17 AM »
Being a Chef by trade, and having had 2 jobs as a Pastry Chef/Baker during my career, I have always re-hydrated yeast before use.  I wasn't sure if the same held true for brewer's yeast as well.

All the empirical evidence says that not rehydrating kills off about half the cells. There's also anecdotal evidence from some old wise brewers that it doesn't matter.

32
Yes, the two (almost) agreed on the OG.  Hydr. read 1.056, Refrct said 14.1 (calcs to 1.057)

FWIW, that's a WCF of ~1.02.

33
Aahhhh, so "wort correction factor" is derived empirically.  I was looking for a "how to calculate".

Right, although like narvin said one data point is generally sufficient to establish a reasonable WCF for your brewhouse. Really, though, I've only seen WCFs range from about 1.00-1.06, so guessing isn't going to cost much in terms of accuracy.

So Toby is right.  Refractometers can show trends in highly attenuated beer but their accuracy sucks!

I guess it just depends on what kind of accuracy you want/need in your brewery. I honestly stopped comparing against a hydrometer after a while, but for those 30 batches the mean deviation is 0.0002 SG, standard deviation is 0.0014 SG, and maximum deviation is 0.0039 SG (that was for an 11% ABV barley wine). About the same as the $10 triple-scale hydrometers we all started out with.

34
I think Sean's site has an explanation of wort correction factor.
I tried a search on his site and came up empty.

It seems to be working fine now. This was the fourth result: http://seanterrill.com/2010/06/11/refractometer-estimates-of-final-gravity/

35
Beer Recipes / Re: Champaign Velvet Beer. The Indiana Classic
« on: May 06, 2016, 11:34:23 AM »
Wouldn't "Champaign Velvet" be the Illinois classic? ;D

36
General Homebrew Discussion / Re: Shipping beer WTF
« on: May 03, 2016, 02:28:33 PM »
Yeast product worked fine. Figured I would just do USPS if I have to lie from now on.

The difference being that while having to lie doesn't feel great, shipping alcohol via USPS is actually a crime.

37
Classifieds / Re: Head Brewer position needed in Kansas City, Missouri
« on: April 30, 2016, 01:55:13 PM »
You'll probably get more traction if you have a mod move this to Classifieds...

38
Beer Travel / Re: New Orleans
« on: April 21, 2016, 11:01:38 AM »
Two blocks off the St. Charles streetcar is Commander's Palace.  Go for lunch or brunch for the best bang for your buck.  Food and service are the best, and for lunch you can order $.25 Martinis (full martinis, not small or watered down).  But limit 3, "cause that's enough."

Thanks for that! I'm headed back down this weekend and for the life of me I couldn't remember the name of that place. I wonder why...

39
All Grain Brewing / Re: Vastly Different Colors on Similar Grain Bills
« on: April 20, 2016, 05:12:16 PM »
In that case my guess is that the "flaked oats" were actually Golden Naked Oats or something along those lines.

40
All Grain Brewing / Re: Vastly Different Colors on Similar Grain Bills
« on: April 20, 2016, 09:27:41 AM »
Could it be the wrong crystal malt? Or too much crystal? I don't see anything else in the grain bill that could account for that color.

41
General Homebrew Discussion / Re: Fruity aroma to a pale ale
« on: April 09, 2016, 09:33:51 PM »
SG was steady at 1.03.

Could that be a typo? An SG of 1.030 would almost certainly be a stalled fermentation.

42
All Grain Brewing / Re: getting rid of clorine
« on: April 09, 2016, 09:28:10 PM »
As long as it's just chlorine, by the time you've gotten the water to strike temperature it's been driven off.

43
All Grain Brewing / Re: 55% Efficiency after Batch Sparge
« on: April 09, 2016, 09:19:05 PM »
When you sparge, how long should the water sit after mixing?

No need. Once you're done stirring you can go straight to vorlauf or runoff.

44
All Grain Brewing / Re: 55% Efficiency after Batch Sparge
« on: April 09, 2016, 06:39:23 PM »
Any estimation on the type of efficiency achieved by using this method? (For projection sake next time)

For 6 gal pre-boil and 5 gal post-boil, three equal runnings with a 15 lb grist would give ~75% lauter efficiency. http://seanterrill.com/batchsparge/

45
All Grain Brewing / Re: 55% Efficiency after Batch Sparge
« on: April 09, 2016, 09:13:40 AM »
I was shooting for 1.080 but hit 1.050. Did I set my expectations too high?

No, that's just right but you'd need 100% conversion efficiency to get there. If your crush/time/temperature/pH was off then you won't get full conversion and sparging technique can't help you. FWIW I'd estimate 74% efficiency maximum given your volumes. http://seanterrill.com/batchsparge/

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