Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - a10t2

Pages: 1 2 [3] 4 5 ... 285
31
The Pub / Re: HomeBrew Con 2018
« on: June 19, 2017, 02:48:10 PM »
It was in New Orleans in 1996 (before I joined the AHA so wasn't even aware of it), and I'm not aware of those sorts of issues happening. That being said, in my experience, the free availability of alcohol has not been a stumbling block in NHCs in the recent past. There was plenty of opportunity to over-imbibe even under the separation restrictions in SD. Under our current legal environment, it would be similar here in that restriction of serving commercial beer would become a little weird.

My comment was with tongue firmly in cheek. I would personally love to see it in NOLA, especially since it could do double duty being able to visit family.

How's the hotel situation? Having walked by, I'd guess the convention center is big enough, but I don't recall there being any huge hotels nearby.

32
General Homebrew Discussion / Re: Canning your home-brew
« on: June 19, 2017, 01:49:47 PM »
We missed you this year, man.

Wish I could have been there, but it's hard to justify when it's that trip or a pallet of kegs. :-\

33
General Homebrew Discussion / Re: Canning your home-brew
« on: June 19, 2017, 11:46:53 AM »
Please tell me that thing is affordable.

34
The Pub / Re: HomeBrew Con 2018
« on: June 19, 2017, 11:41:39 AM »
I can only assume that's a big reason (coming to the Gulf South in the summer). Our laws in Louisiana are a little wonky now where mixing commercial and homebrew are concerned, but New Orleans can certainly handle the size of the event. But we don't really have the club infrastructure to organize it yet.

I think New Orleans, along with Las Vegas, is a city that shouldn't host a conference, for the collective good of the membership.

35
Any tips for keeping the sediment level in the bottles to an absolute minimum?

You don't even need a visible amount of yeast to carbonate (e.g. Sierra Nevada). Once the beer has reached FG and had a few days to condition, crash to 0°C/32°F for 2-3 days. Rack from just above the trub.

36
General Homebrew Discussion / Re: fermentation: carboy or bucket?
« on: June 16, 2017, 05:11:00 PM »
Buckets 'cause I'm cheap and clumsy, and I don't think I've ever done a "secondary". By the time I got into the hobby in ~2002, most of the veteran brewers were recommending against it.

37
General Homebrew Discussion / Re: Blichmann Quick Carb
« on: June 15, 2017, 11:05:59 PM »
I guess it would depend on batch size. For a 5 gal corny, where I can just shake for 2-3 hours and have carbonated beer that night, I couldn't personally justify the expense.

38
Not necessarily specific to lager strains. At lower temperatures, the yeast are less active, so they produce less heat.

39
If you're only a few degrees over you may not even need ice; just setting the fermenter in a large bin of water will keep it a little below ambient temperature.

40
The Pub / Re: HomeBrew Con 2018
« on: June 14, 2017, 06:39:39 PM »
Looking forward to it, one of the reasons I passed on this year. Portland's easier to get to and much higher up the bucket list. Hopefully I'll be driving and can finally bring kegs.

41
Was the first sample you tasted carbonated?

42
General Homebrew Discussion / Re: Ice Bock
« on: June 11, 2017, 12:15:19 PM »
As a very general rule of thumb, -1°C for every 2% ABV. A little cooler than a pure ethanol solution due to the carbohydrates in solution.

https://en.wikipedia.org/wiki/Ethanol_(data_page)#Properties_of_aqueous_ethanol_solutions

Keith, you've probably long since figured this out but my first thought was to freeze it on its side so the ice would be clear of the stem, then turn it upright to rack the beer out.

43
Yeast and Fermentation / Re: Premature Fermaculation!
« on: June 11, 2017, 10:25:59 AM »
So if you make the same recipe with say, 5% crystal vs. 30% of the same crystal, the FG predictions somehow can compensate for that?

AFAIK, it takes a standard attenuation for each strain and adjusts based on mash temperature. It does separately account for the fermentability of sugars though.

44
Classifieds / Re: What is Wheaton's Law?
« on: June 10, 2017, 10:04:33 PM »
I played poker against him in a hotel room at MacWorld NY in either 2000 or 2001. He sucked at that too.

Edit: Wil Wheaton, the guy, is by all accounts awesome. I meant Wesley Crusher sucked, and also that Wil Wheaton was bad at poker.

45
General Homebrew Discussion / Re: IO-star air drying
« on: June 10, 2017, 10:00:06 PM »
The instructions call for air drying and he is trying to avoid that. From previous threads over the years, most feel 12.5ppm is fine for no rinse and no drying.

The Brewjacket's instructions might, but I have the jug in front of me and the IO Star itself doesn't say to air dry. And certainly, albeit anecdotally, many thousands of home and commercial brewers have been successfully using it as a no-rinse sanitizer for at least a few decades.

Pages: 1 2 [3] 4 5 ... 285