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Messages - a10t2

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3061
An FG of 1.000 means the yeast have converted about 82% of the sugars to ethanol. There's still a ton of sugar left in a beer that big.

3062
Ingredients / Re: Pineapple flavor
« on: March 06, 2011, 12:07:12 PM »
Did you ever notice that Perfect Tommy changes clothes twice during the closing credits?

3063
Is the tank jacketed? Is it a conical? Is there a side port, or do you have to pull from the bottom? Are you filtering?

Typically in the States, where the answer to all four questions would be yes, you would drop the yeast once it reaches FG, dry-hop for a few days, then cold crash for a few days and rack off of the side port.

Are you really only going to take 10 hL from a 20 hL batch, and dump the rest?

3064
Typically, for an ale, I'll let it reach FG (3-5 days), give it another 3-5 days at fermentation temp to clean up, then cold crash another 3-5 days. So 10-14 days total in the fermenter. I think if you taste it now, and again in a few days, you'll find a big difference in flavor.

3065
Ingredients / Re: Pineapple flavor
« on: March 05, 2011, 04:58:59 PM »
Sorry, Mark, if that came off as at all serious. I was just trying to have a little fun and sneak in another BB reference or two.

If it can be expressed in *years* then it's definitely been too long. TAOBBATED is a once-a-month movie, minimum. ;)

3066
Ingredients / Re: Pineapple flavor
« on: March 05, 2011, 02:46:55 PM »
well, there you are! though, as Buckeroo Banzai said, "Wherever you go, there you are."

First of all, it's Buckaroo Banzai, and the quote is, "No matter where you go, there you are."

Nothing personal; misquoting philosophy is just a pet peeve of mine.

Cheers,
Sean Terrill
Blue Blazers Regular #11048

3067
Ingredients / Re: Pineapple flavor
« on: March 05, 2011, 10:02:13 AM »
I get a lot of pineapple from some Brettanomyces fermentations. Just something to think about, especially if the gravity keeps dropping.

3068
General Homebrew Discussion / Re: High Final Gravities
« on: March 05, 2011, 08:46:10 AM »
Have you calibrated the hydrometer? I think a beer that finished at >1.030 would be all but undrinkable for most people. Can you buy or borrow a second hydrometer to verify the readings?

3069
The Pub / Re: Charlie Sheen or Col. Qadaffi?
« on: March 03, 2011, 07:52:25 AM »
Time to revive the movie career. ;D

Hot Shots 3? ::fingers crossed::

3070
Yeast and Fermentation / Re: %#*!^ Wyeast 2035
« on: March 02, 2011, 08:52:00 AM »
A fridge is pretty cold, around 4°C/38°F typically. I haven't tried it that low, but I wouldn't be surprised to learn that 2035 would drop out at those temps.

3071
Kegging and Bottling / Re: Carb level in cans
« on: March 02, 2011, 08:49:44 AM »
The elevation change definitely plays a role, but it isn't going to be night and day. I've opened some of our cans (packaged at 9300 ft) at sea level and the carbonation is only a little low. Theoretically, that should be a difference of about 0.3 vol.

How big a micro are they? If they're filling by hand (on a Cask system, most likely) they may not be getting uniform fills. You really have to baby-sit the manual fillers. If you can, check a full can by weight. It should be 374 g. Anything under about 360 g and you're going to see a noticeable change in carb levels, IME.

3072
Kegging and Bottling / Re: Beer in Cans
« on: March 01, 2011, 08:35:55 AM »
The most significant hinderance to canning seems to be the requirement that brewers buy pre-printed cans in large quantities.

I would definitely agree with this. Our supplier (Ball) will only screen-print in 10-pallet runs. That's about 130 bbl, or roughly our annual sales for each of the flagships. We would be looking at potentially having to store up to 40 pallets at one time. As a result, we use adhesive labels on the blank cans, and there are retailers who won't take our product because of its appearance.

3073
Yeast and Fermentation / Re: Yeast starter/population lab work
« on: February 20, 2011, 10:39:47 AM »
Have you already ordered? I can send you some powder.

Are you going to be testing a specific strain or manufacturer?

Thanks for the offer, but we're going to be placing a pretty large BSI order soon anyway. As far as strains, it'll be US-05 and W-34/70 since those are what we use for all our year-round beers.

3074
The Pub / Re: My brewery
« on: February 20, 2011, 09:48:39 AM »
Don't forget to save your receipts either. All your home brewing supplies are deductible now. ;)

3075
The Pub / Re: My brewery
« on: February 19, 2011, 07:57:39 PM »
Looking good, Keith. I'm jealous of your fermentation temperature control. ::)

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