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Messages - a10t2

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The Pub / Re: Does every state poke sport at the state to the south?
« on: September 15, 2010, 08:55:43 AM »
I also lived in Indianapolis for a while and Kentuckians are definitely made fun of.  I grew up near St Louis, MO and, same thing, Arkansas is the target.

I grew up in St Louis and now live in Indianapolis, and I think the problem is just that Arkansas and Kentucky are particularly low-hanging fruit. I've never heard Coloradans poke fun at New Mexico, for example.

The Pub / Re: Why Grammar is Important
« on: September 15, 2010, 08:47:06 AM »
The one that's been killing me lately is the new sense that "anymore" seems to be taking. Anymore, people use it to mean something like "nowadays".

That, and a verb construction that I've only heard in Indiana, and which is incredibly common here: [noun] needs [past participle]. As in, "My car needs cleaned." Doing it without the passive voice ("to be") just sounds incredibly wrong to me.

(Sorry I didn't get this in before the thread was re-dedicated to poop jokes.)

Ingredients / Re: Potential Gravity for Orange Juice?
« on: September 15, 2010, 07:46:51 AM »
Just polling the first few google results, it looks like OJ has about 21 g of sugars per 8 fl oz. That's 8.75 °Bx, or about 1.035 SG.

All Grain Brewing / Re: Crazy Attenuation!!!
« on: September 14, 2010, 05:00:25 PM »
All three of those numbers look totally normal to me.

Yeast and Fermentation / Re: Yeast Starter had Zero Krausen
« on: September 14, 2010, 09:44:20 AM »
Aren't saison strains notorious for fermenting without much visible activity? I kind of doubt it's fusels, or any other problem.

Equipment and Software / Re: refractometer spreadsheet
« on: August 08, 2010, 06:44:14 PM »
I haven't found the FG correction used by that spreadsheet to be at all accurate. I think I've worked out one that is:

If you check both refractometer and hydrometer readings for a few batches, I'd be interested to hear your results.

Yeast and Fermentation / Re: Wyeast 1728 Scottish-Fermenting Cold
« on: August 06, 2010, 09:06:31 AM »
I really like the idea of blending them. I know a lot of people re-pitch and do a 60/-, 70/-, 80/-, Wee Heavy progression, but I don't think I could justify having four batches of very similar beer around.

I'm wondering if it wouldn't help beef up the "thinness" of the 60/- as well.

BTW, 200 mL of thick slurry is a *ton*. Probably about double what you'd need for a 1.070 beer.

Kegging and Bottling / Re: bottling barleywine
« on: August 06, 2010, 09:02:13 AM »
I recently bottled a six-pack of 14.5% beer with some rehydrated dry yeast, just as a test. It actually carbonated fully within about a month. At 18%, I don't think I would try. I certainly wouldn't chance it with the entire batch.

The Pub / Re: The Demise of TechTalk
« on: August 06, 2010, 08:59:48 AM »
Yes, I am one of them but for the simple fact that I was always able to read TT on my BlackBerry when I had down time during the day.

Several people have already mentioned the RSS feed, which I'm sure your Blackberry can handle. For that matter, there are many services that will email the RSS updates to you daily. Except for formatting (and length, since there's so much more activity on the forum) that would basically be identical to TT.

The "bluesman," "richardt," "denny," "majorvices," "capozzoli" and "euge" seem to make up the vast majority of the posters. I have to wonder - do they have a life?

I'm kind of hurt now. Surely any list of forum members with no life should include me?!

Bottled or kegged? Either way you should be able to do it, but if you're bottling it may not leave enough time for a dry hop.

Are you using the default settings on Jamil's calculator? IME, 2.4 billion/mL is a pretty thin slurry. After just a couple days at refrigerator temps it's more like 3.5-4 billion/mL. Just something to think about.

I'm with Fred: this strain is pretty restrained in ester production anyway. If you can hold it in the low 60s, even high 50s, you could pitch and aerate normally and not have any problems.

All Grain Brewing / Re: Does more Ca in the mash = better conversion?
« on: August 04, 2010, 10:17:08 AM »
IME, you can get full conversion without much calcium at all. I've brewed light lagers with ~20 ppm Ca and had no problems. In a decoction mash you could probably go even lower. The Congress reference mash is done with distilled water, and it's the benchmark for efficiency.

Like mrcceo said, there are other reasons for wanting some calcium though.

The Pub / Re: "The Denny Level"
« on: August 03, 2010, 09:25:23 AM »
Could we replace "barrel maker" with "cellarman"? That would be more like the progression at a brewery.

Maybe "Asst Brewer" instead of just Brewer too... I really like the idea though.

Ingredients / Re: I'm thinking about a tobacco RIS... any thoughts?
« on: August 03, 2010, 09:16:54 AM »
Try a fair amount (maybe 5%) of extra dark English crystal malt, it's usually ~160°L. In addition to all the dark fruitiness it has a definite leather/tobacco flavor, IMHO.

The Pub / Re: The hard stuff and Weaze.
« on: August 02, 2010, 09:14:34 PM »
E'splain Bourbon please.

You put it in your mouth. It tastes good and makes your tummy warm.

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