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Messages - a10t2

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The Pub / Re: Best Apps for iPod?
« on: November 24, 2010, 10:06:27 AM »
Some things I haven't seen mentioned:

Google Mobile - voice search!
Google Earth - the multi-touch interface just makes it even more cool.
Words with Friends, because I'm addicted to Scrabble.
Tilt to Live - possibly the most addictive game ever.
Apple's Remote - lets you control iTunes on your PC from across the room.
Bump - for exchanging contact info.
My bank, Chase, has an app that lets you deposit checks by taking a picture of them. I think the other major banks have, or will soon have, similar things. Super convenient.

All Grain Brewing / Re: batch sparge water, how much will fit
« on: November 24, 2010, 09:21:29 AM »
The ROT is 0.09 gal per lb of grain. That will vary somewhat depending on kernel size, crush, etc. But it should be a decent starting point. Once you've drained your first runnings, it will over-estimate because of the soluble extract you've removed, but that just gives you a safety margin. For your example, an 8.5 lb grist, after being drained, would have a volume of 8.5*(0.09 + 0.13) = 1.87 gal, so once you add the 3.75 gal of sparge water the total volume will be ~5.62 gal.

The Pub / Re: Where are the experts?
« on: November 23, 2010, 02:12:38 PM »
Coma Sans has to be my least favorite font.

My thoughts exactly, Kai.

Equipment and Software / Re: Al vs. SS. Which Heats Faster?
« on: November 23, 2010, 10:56:28 AM »
Then there's the question of which is better after you reach boiling.  If stainless doesn't conduct heat out of the system as easily as aluminum, it could maintain the boil w/less energy input after you reach equilibrium?

For a given geometry, the conductivities would be essentially identical. Even if the walls were one inch thick, the difference is 0.003%.

General Homebrew Discussion / Re: Small batches.....
« on: November 23, 2010, 09:00:15 AM »
One pack/vial of liquid yeast is about right for a 2-gal batch of ale. If you're using dry, I'd just pitch half and throw out the rest. Not worth risking contamination or loss of viability to save $1-2 IMHO.

General Homebrew Discussion / Re: New Brewer / New Member
« on: November 23, 2010, 08:55:07 AM »
Get a book. I suggest How to Brew - the online edition is free but a little out of date. Section 1 will tell you everything you need to know for your first brew day.

Make a schedule/checklist ahead of time, so that you don't have to scramble to find the book if you forgot something.

Equipment and Software / Re: Al vs. SS. Which Heats Faster?
« on: November 23, 2010, 08:41:14 AM »
The overall heat transfer coefficient is what is important for a system.

That's true, but the constants you listed aren't the heat transfer coefficients (h), they're the thermal conductivities (k). The thermal conductivity of any metal is massive relative to the fluids on either side (air and water in this case), so either kettle would be very nearly the same temperature on the top and the bottom. Moreover, the layer of metal is very thin (note that the units for k are meters). For an 18-gauge (1.27 mm) layer of metal with air on one side and water on the other, the heat transfer coefficients would be:

hAl = 43.3908 W/m2-K
hSS = 43.3909 W/m2-K

with the extra digits added for emphasis. I'd expect no detectable difference in their performance.

Personally, I do not get bright beautiful beer unless I secondary, cold crash, and lager; or use a post-fermentation fining agent.

Have you tried cold-crashing in the primary? That's my SOP and with the exception of a few notoriously dusty strains I get clear beer from the keg immediately.

It's also the process most brewpubs use, although there you have the additional variable of filtration.

Yeast and Fermentation / Re: First Stuck fermentation
« on: November 22, 2010, 08:45:26 AM »
What's the recipe? 53% ADF seems pretty low, but if there were a lot of unfermentables it may just be done.

Either way, warm it up (low 70s is fine) and rouse the yeast a few times a day. It can't hurt.

General Homebrew Discussion / Re: Campden Tablet
« on: November 20, 2010, 06:01:52 PM »
I definitely wouldn't sulfite anything before you're going to pitch yeast. Just stay on top of your sanitation and letting the wort sit overnight won't be a problem.

Equipment and Software / Re: Refractometers
« on: November 17, 2010, 07:49:42 PM »
I just stick my brewing spoon into the boiling wort and let it drip onto the refractometer.  Why buy more stuff?
When I do that I get an elevated reading due to evaporation.

Beer Recipes / Re: strong belgian christmas ale
« on: October 25, 2010, 07:13:49 PM »
so you used 9 grams of fresh ginger? or was that a combo of many spices?

That was 6 g of cinnamon and 3 g of cloves. Personally, I don't like ginger in beer so I've never tried it.

That's impressive, that's getting up into heat shock territory.  I'm really interested to hear how this one turns out, I've never heard of anyone fermenting anything that warm.

I racked it into the keg tonight. It tastes totally normal - a little fusel-y, but not out of whack for a two-week old 9.8% ABV Belgian. Actually, I wish I'd started it a little warmer so there would be more fruitiness. With a little age on it I think it will be totally drinkable. I would like to have been able to leave it on the yeast another week or two, but oh well. The keg will be bouncing around on the back of a truck for three days, so hopefully whatever yeast is left will keep working.

Kegging and Bottling / Re: CO2 vs priming sugar
« on: October 25, 2010, 07:32:23 AM »
Prof: How much carbonation are you using? For 2.4 vol of CO2 at 60°F you'd need 22 psi - and around 20 ft of 3/16" line to balance. That's been my experience, anyway.

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