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Messages - a10t2

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Obvious things first: Are you measuring gravities with a hydrometer, or a refractometer?

Zymurgy / Re: May/June issue pitching rate article
« on: May 12, 2011, 03:29:23 PM »
i think it would be interesting to see a comparison with "over pitching"

That was my original thought, but to do triangle tests on three pitching rates everyone would have to get nine samples, which would either mean brewing multiple batches (and introducing that as a variable) or cutting the sample size by two-thirds.

If enough people were interested in an over-pitching experiment, I'd certainly be willing to do it again.

Zymurgy / Re: May/June issue pitching rate article
« on: May 12, 2011, 08:17:40 AM »
The results seem to mirror the conflicting opinions of the "experts"....some say under pitching produces more esters, others say it produces fewer.

To be fair, that could be something that's strain-dependent. Ideally, I would like to have tested a few different ones.

General Homebrew Discussion / Re: Fermcap S
« on: May 11, 2011, 06:27:04 PM »
No sugars, spices, fruit, etc.?
Don't need them, unless you're brewing a girlie beer.

Damn. I had no idea my 23% barleywine was a girlie beer. ::)

Extract/Partial Mash Brewing / Re: Overshot OG - dilute?
« on: May 11, 2011, 05:21:42 PM »
Are you sure you're reading your hydrometer correctly? The typical triple-scale ones that home brewers use don't go past about 1.140.

The Pub / Re: Thoughts about fights
« on: May 10, 2011, 06:10:43 PM »
Hey, aren't you BFI, the home brewing guy that I saw on Myspace?  Can you teach me how to brew beer at home?

I don't think BFI brews, actually. What with acquiring a new hobby every month or two, I doubt he has the time.

How many batches have I gotten out of a single yeast purchase? I think my 1272 culture is on something like 13.

Repitching from harvested slurry, though, I've only done three "generations". Mostly just because I don't brew often enough for that to be a time-saver. I'd usually have to make a starter anyway.

Beer Recipes / Re: Two-Hearted Ale Clone
« on: May 09, 2011, 04:11:48 PM »
If your Munich malt is really ~10L, I'd scale back to roughly two-thirds of what the recipe calls for. The Munich I use is ~7L. Or you could switch it for Vienna, as long as it's in roughly the right color range.

Ingredients / Re: What should I have on hand?
« on: May 09, 2011, 03:12:37 PM »
this would be a good name for a honey brown ale

I swear I'd sue you. ;)

General Homebrew Discussion / Re: Do you give your beers a name?
« on: May 06, 2011, 07:20:27 AM »
A lot of times a name actually inspires a beer.

I'm the same way. Frequently, I try to come up with a pun, the worse the better, then build a recipe around it. The only exceptions are my American IPAs, since I almost always have one on tap and it just got tedious to try to name them after a while. The current one is labeled "IPA #18". Some recent beers, in no particular order:

Sex in a Canoe (American Blonde)
Big Dump Barleywine
Loosely it's a White with Lime Puns
Man in Black Lager
Caramel Chameleon
Llama Llager (quinoa adjunct lager)

If the SG reading on some hydrometers is "useless" it is because it was done wrong, like a measuring tape where each foot is 13 inches long.

That's a great analogy to these refractometers, and I'm going to steal it the next time this comes up. ;)

The Pub / Re: It's Started Already...
« on: May 05, 2011, 07:27:16 AM »
Colorado has Western rattlers, which get big and mean, but they don't live above about 6500 feet. Timber rattlers have been spotted as high as 10500 ft, but generally live below 9000, so I'm pretty much in the clear when out hiking.

It's actually against the law in CO to kill a rattlesnake that isn't directly threatening human life or property.

Fun facts about rattlers: they're one of the few reptile species that give birth to live young. And like all pit vipers, they will bite and inject venom when a warm object is placed in front of the pits, even if the snake is dead.

Beer Recipes / Re: Oktoberfest 2011
« on: May 04, 2011, 07:41:27 AM »
Wyeast 2206 w/ 600ml starter
-I assume it's OK to make my lager starter at Ale temps, so my starter is ready in a day or two(?)

Yes, but you'll probably want to make a much bigger starter than that. Starting with a fresh smack pack, MrMalty says about 3.0 L on a stir plate, 4.5 L shaken. (5.25 gal, 1.050 OG)

Lennie, if you found a way to make your beers even better, I think it's time to plan another trip out that way. ;D

Your tripel was one of the best I've ever had, and while moving this week I found my last bottle of your IPA. Still delicious.

This is a question that I see all the time on homebrew forums and nobody seems to have a definitive answer for yeast count per unit volume of settled yeast. Or at least the ones that claim to don't agree.  We have yeast count but then we also have viability and non-yeast percentage numbers and everybody seems to be guessing at all three.  It seems the yeast count of settled yeast part should be straightforward enough.  Guessing at two variables is better than guessing at three.

There was a pretty good back-and-forth on the NB forum a couple years ago.

By a couple different methods, I concluded that a fully packed slurry will be about 4.3 billion cells per mL. Jamil Zainasheff, who's probably as much an authority in this as anyone, says 4.5 billion/mL. So I think you could take that to be fairly accurate. Similarly, if you're rinsing the yeast with sterile water, it seems to me - at least visually - that the non-yeast portion drops pretty darn low even after a single cycle. So figure 0-10% on that, make your guess at viability (25% loss per month, refrigerated and stored under beer/water is a pretty well-established figure) and you'll probably get your overall cell counts within ±20% or so. That actually compares pretty favorably with typical use of a plate hemocytometer, and is good enough for our purposes IMHO. It's only beer.

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