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Messages - a10t2

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Physics:Math::Sex:Masturbation ;)

General Homebrew Discussion / Re: All little math help please
« on: January 12, 2011, 05:12:15 PM »
I think most DME is closer to 43 point-gal/lb. Pure sucrose is 46.2. It doesn't really change anything though - you need about 0.6 lb.

Chemistry is just applied physics. ;D

I think its odd to do a secondary and then bottle.

I also think that it's odd to do a secondary and then keg. Kegged beer is its own secondary in my opinion.  ;)

But for two different temperatures and pressures corresponding to a similar solubility equilibrium won't the higher temperature reach equilibrium much quicker?  Intuitively it seems like this would follow a 10C = 2x the speed rule of thumb from chemistry, unless I am missing something.

Unfortunately, this isn't a chemical reaction. Dissolving a given amount of CO2 will take roughly the same amount of time no matter what the temperature - actually, it would probably be slightly faster at lower temperatures.

Ingredients / Re: Hop recommendations for a light ale
« on: January 09, 2011, 08:05:53 PM »
Willamette would be my choice, but I'm on a bit of a kick right now.

Equipment and Software / Re: Electric Alternatives to turkey fryer.
« on: January 09, 2011, 08:03:59 PM »
50A circuit is not that much for 6BBL. Are we talking 3 phase or single phase? If it is single phase we are talking about 10,000W.

Yes, that was a typo. It's an 80 A circuit, 18 kW element. At 33 kW I think you'll have a great system.

could it be as easy as setting the element to turn off when the boiling water hits 213F or 214F and then turns on again when it drop below 212?

Unless you live below sea level, the wort will never reach 213°F.

The Pub / Re: "No refusal" DUI checkpoints could be coming to Tamp
« on: January 07, 2011, 07:20:30 PM »
Maybe another good question would be, how much can you drink in a given time period and then drive without being over the limit. I imagine it is pretty low amounts. Is it a beer an hour? Cause I have had two in an hour and driven, bet I was over the limit.

A healthy adult of average weight can metabolize about 15-20 mL of ethanol an hour. That's roughly 12 oz of average-gravity beer, one shot of 80 proof liquor, one 5 oz glass of wine, etc. To get to a 0.08, though, you'd have to have about 3-4 drinks in an hour. There are a ton of calculators online that will try to estimate your BAC based on amount of alcohol, time, sex, and weight.

Now-a-days, if im driving, its "no thank you".

On behalf of everyone who's ever lost a loved one to a drunk driver, let me just say thank you.

Kegging and Bottling / Re: High Gravity Bottling
« on: January 07, 2011, 10:51:52 AM »
Are you sure they were fully carbonated

Yes. ;)

I'd like to think I've done enough brewing, and enough carb checks, to be able to gauge dissolved CO2 by look and feel - certainly within a quarter-volume or so. These were definitely carbed to about the same level as the keg, which is at 2.4 vol.

I noticed that you use low gravity starter wort and Jamil’s calculator. How does this calculator account for the gravity of the starter wort?

I do propagate most things at about 8°P. I think, although it doesn't say explicitly, that Jamil's calculator assumes roughly 10°P wort is used. For the most part, I just round up to the next liter and call it close enough. I'm not doing cell counts (at home, anyway) but based on weight and volume measurements it ends up reasonably close to what the calculator predicts. I'm also both stirring and aerating continuously, so that probably offsets the lower gravity to a certain extent.

One of these days I'll bring a slurry or two into work and double-check using the hemocytometer. Frankly, I'm just not concerned about variations of 10-20%.

Beer Recipes / Re: Mock my Bock
« on: January 07, 2011, 08:54:54 AM »
IMHO that's just way too much crystal malt (18% currently). I'd eliminate the 120L altogether, and reduce the 60L. The extra dark crystal will contribute raisin, fig, prune, even tobacco flavors that I wouldn't want in a bock.

For IBU calculations, I like to use Tinseth:
Assuming the Goldings are 3-4% AA, use 2 oz at 60 min. That will put your IBUs in the range you want. I'd steer clear of Nugget in this style.

Fermenting at 50°F for the entirety of fermentation would be good. If you like you can raise it into the high 50s or low 60s once it's within a few points of FG (a diacetyl rest). If you pitch a proper amount of yeast it shouldn't be needed. Which brings me to...

If you want to use a single pack of yeast, and you don't have a stirplate, you're looking at a gallon starter MINIMUM. To get to a standard lager pitching rate, you'd really need two packs in a 3 qt starter, and frequent shaking (no airlock!). Check out

Welcome to the forum, by the way. Looks like you're on track to make a great first lager.

Sorry if you've already seen this, since I know I've linked to it before, but I think it will answer both questions. Or give my rationale, anyway.

Kegging and Bottling / Re: High Gravity Bottling
« on: January 07, 2011, 08:43:00 AM »
To throw a data point out there, I recently bottle-conditioned a 1.122 OG, 14.5% ABV Triple IPA, using 0.5 g of rehydrated Nottingham in a six pack, just to see what would happen. The bottles were fully carbonated after about three weeks.

Kegging and Bottling / Re: High Gravity Bottling
« on: January 06, 2011, 07:47:12 PM »
Rehydrate about 2 g of dry yeast per 5 gal and add it to the bottling bucket along with the sugar. S-04 or Nottingham would be good because they're so flocculent.

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