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Messages - a10t2

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3061
I (and some very generous volunteers from the NB forum) recently conducted an experiment to determine what, if any, impact under-pitching would have on a beer. The results more or less conform to the conventional wisdom - slower fermentation, increased off-flavors, etc. I know a lot of people, especially new brewers, question the need for starters, and I think the tasters' results make a pretty persuasive case for using them.

Yeast Pitching Rate Results

3062
With all due respect to Malamallotary5 and Rofikss69, this question isn't about atmospheric CO2. 
The environmental debate belongs somewhere else.

Relax, man. They're just spambots.

3063
A hardware store probably won't, but any reasonably well-equipped homebrew shop should have them. http://www.northernbrewer.com/brewing/brewing-equipment/fermenting-equipment/fermentation-temperature-control for example.

Unless you have a refrigerator or freezer that's cheap or free, it may not be worth it. I've found the swamp cooler to work very well.

3064
Thanks for the translation.  I didn't see where 0.5% CO2 equals 2.5 volumes.

I don't think Kai converted, but 0.5 wt% is ~5 g/L, and CO2 density is ~2 g/L.

So, if I bottled a 1.015 SG beer (with no additional sugar) and FG w/in the bottle ended up being 1.010, then my bottled beer should be carbonated to 3 volumes of CO2.

Plus whatever's in the beer to start with. 0.9 vol at room temperature, give or take.

3065
The calculations look pretty straightforward. He's saying you'll add 0.5% CO2 for every degree Plato of additional attenuation. Since 0.5% CO2 is about 2.5 vol, you need 0.4°P of attenuation (about 1.6 points) for every volume of CO2 you want to add.

3066
All Grain Brewing / Re: How many burns out of a 5lb propane tank?
« on: May 07, 2010, 05:23:55 PM »
I have the SP10 and get roughly 10-12 hours of burn time out of a 20 lb tank. So that would be maybe 2.5-3 hours from a 5 lb tank. It looks like the SP14 has a 10 psi regulator instead of 20 psi, but I don't run it anywhere near full open anyway.

3067
The Pub / Re: Anyone up for a game of Chess?
« on: May 07, 2010, 06:43:11 AM »
Nice! I have a set with the pieces etched into them. The only problem is that unless you're playing with light lager, you can't see what your own pieces are.

3068
That helps.  I'm not too worried about the temp.  I keep it in a dark closet and my house is probably the warmest it will be all day and it's 73.8 degrees in there (I know that's pushing the 60 to 75 range).

74°F is HOT. At high krausen the beer will probably be near 80°F. With ambient temperatures like that I don't ferment anything without using some sort of cooling. Even a "swamp cooler" will at least get you a few degrees. Regulating Fermentation Temperatures

The book doesn't even say to keep it cold at all.  Is he just assuming that since it's a lager we'll know to do so based on other parts of the book, or is this thing meant to keep room temp?

I'd think it would be the former. Lager yeasts fermented at ale temperatures tend to taste terrible - ask me how I know. :-\

3069
Ingredients / Re: Grain Suppliers and Storage
« on: May 06, 2010, 07:44:08 PM »
I buy my grain by the sack from North Country Malt. Reasonable prices and excellent service.

+1, I've been satisfied with them (although my most recent order took three weeks to ship).

Check your LHBS though. I pay roughly the same amount in shipping from NCM as I do for the actual grain, so it ends up costing little more to buy things locally.

3070
The Pub / Re: Logo Critique - UPDATE Pg 3
« on: May 05, 2010, 09:41:33 PM »
WEAZE!!!

3071
All Grain Brewing / Re: Stuck mash using new pump to recirc??
« on: May 05, 2010, 02:29:02 PM »
I had the same problem. The biggest reason I've stuck with malt conditioning is that it lets me run the pump full open without a stuck sparge. Each runoff takes less than two minutes.

3072
Beer Recipes / Re: three differant base malts what can I brew?
« on: May 04, 2010, 01:00:25 PM »
Depending on how much of the hops you have, I'd say that's a good IPA recipe as-is, although maybe with 1/2 lb of C80.

3073
All Grain Brewing / Re: Attenuation of RIS
« on: May 04, 2010, 10:22:25 AM »
If you added sugar and the SG didn't change, that actually means that only about 3/4 of the sugar was consumed by the yeast. I would bet it was the original yeast at work too - when the dry champagne yeast hit that 9% ABV solution a lot of it was probably killed off.

I think your best option now is to pitch an actively fermenting starter at high krausen. Hopefully that will get you some more attenuation. You are at 68% apparent attenuation now though, so I don't know how much more of a drop I would expect.

3074
On my 1bbl system I am using a CFC (NB's Chillzilla) in conjunction with a pump and WP it back into the kettle.

I just recently started doing this (once I got a pump) and I think it's the best of both worlds. Rapid chilling (I see about 10°C/min over the first few minutes) eliminates the SMM and hop utilization issues, and it allows you to run a closed system the entire time the wort is below boiling.

I'm just using a homemade garden hose CFC though. A Chillzilla is on the wish list, but a long way off.

3075
I don't really think those stoppers can hold much pressure. Aren't they designed for wine?

That might be the only problem. Be very careful though; if the capped bottles fail it won't be the caps, it will be exploding glass.

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