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Messages - a10t2

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General Homebrew Discussion / Re: non-alcoholic brew?
« on: June 20, 2010, 08:30:26 AM »
I've done something like cowstick's method, but on the stove. Just for fun, with a gallon of beer. After about 20 minutes at 180°F I could no longer smell any alcohol coming off, but based on a hydrometer reading it was still 1.9% ABV (down from 5.8%). Very little impact on flavor though - I have notes somewhere but I can't find them.

Yeast and Fermentation / Re: What generation is that yeast?
« on: June 19, 2010, 06:33:54 PM »
I would say Generation 1: it's been through one stressful reproduction/fermentation cycle.

The yeast that comes out of the smack pack is Gen 0, the known quantity, the baseline.

All Grain Brewing / Re: Mash efficiency
« on: June 19, 2010, 03:01:16 PM »
As Kai said, check your mash gravity when you pull the first runnings. That will let you know if you have conversion issues, or normal lautering losses.

Adding additional water will definitely increase efficiency. If you mash and sparge with the same amount of water per pound of grain, your efficiency should stay constant. So if you get 80% efficiency for a 1.050 beer with a pre-boil volume of 7 gallons, you could still get 80% efficiency on a 1.090 beer, but you'd have to run off about 12.6 gallons (and boil for several hours). From a practical perspective, it's cheaper to use more grain than to maintain the longer boil.

The Pub / Re: The hard stuff and Weaze.
« on: June 18, 2010, 11:42:24 PM »
One word...Bookers!

Yeah, because $60 for a bottle of bourbon is exactly how I want to spend my money. ;)

For the price, Elijah Craig is unbeatable IMHO. Their 18 year is great too.

Buffalo Trace is another good one that won't break the bank.

Kegging and Bottling / Re: Are all Corny Kegs the same size?
« on: June 18, 2010, 01:48:12 PM »
My thought is to put thee kegs on their side across the fridge shelf.

All the dip tubes I've seen draw from either the center of the keg, or directly below the out post. Either way, you'll need to fabricate a custom dip tube to be able to dispense the whole keg while it's on its side.

So now my question is, will homebrew competition organizers frown upon me for entering the same beer into two different categories?

Check the rules to be sure, but I've never heard of a comp that has a problem with it.

Yeast and Fermentation / Re: Predicting yeast cell counts
« on: June 18, 2010, 08:29:04 AM »
An alternate method for doing the math above is to have the calculator do it for you.  Input your recipe parameters and yeast viability and adjust the volume down until it recommends only 1 yeast package in the starter (remember the smallest it will recommend is 1L, so this is not the most wort-efficient sized starter).

The way I get around that is to use the Wyeast calculator, which will do calculations for any volume (although you have to convert to to and from gallons).

The fact that I started drinking didn't help, either!

Way to go, Denny! It's five o'clock somewhere, right? ;)

The Pub / Re: can someone explain
« on: June 14, 2010, 01:16:11 PM »
Uhhhhmmmm.... because we don't eat horned toads, sidewinders or dessert scorpions.

Damn straight! Scorpions aren't dessert, they're more of an appetizer. ;)

Retirees in Lake Havasu want golf courses and tourists in Vegas want air conditioning. Neither of them cares about tidal estuaries in Mexico.

I don't see why it would be illegal to give the beer away, as long as the recipient is of age. What are you thinking the issue is?

edit: For some reason I didn't realize that there was money involved. You're wanting to use it as a prize for a raffle or something?

The Pub / Re: can someone explain
« on: June 13, 2010, 08:47:09 AM »
Where does the Colorado River empty?

Nowhere. Used to be into the Gulf of California, but all the water is used for agriculture now:

Ingredients / Re: Corriander...general guidelines
« on: June 12, 2010, 06:57:51 PM »
I would start with around .25 oz. That's probably on the low end, but if you decide you want more you can always add it in the fermenter.

Also, don't get it at a homebrew shop or regular grocery store - look for a dedicated spice shop (Penzey's) or Indian/Asian grocery. Old coriander tastes like hot dog water; ask me how I know.

Equipment and Software / Re: FG from Refractometer Readings
« on: June 12, 2010, 04:49:28 PM »
Gravity points.  My refractometer has both a brix and SG scale.

Has any sort of correction (dividing by 1.04) been done on the scale itself? If it reads in °Bx and SG but is still calibrated for a sucrose solution you'd have to compensate when measuring wort.

It could be due to evaporation, if the wort was hot enough.

Model solutions made from water, malt extract and alcohol should work although some of them should be compared to equivalent beer samples.

That's a great idea. Thanks Kai!

The Pub / Re: can someone explain
« on: June 12, 2010, 04:03:02 PM »
Why dont they just send down a big hose from a giant vacuum pump? Could have a giant inverted funnel to catch everything. Pump it up and load it onto tankers.

Isn't that what they're doing now?

Equipment and Software / Re: FG from Refractometer Readings
« on: June 12, 2010, 06:38:30 AM »
Maybe it is time to not only calculate a correction factor but come up with a new fit for the Brix reading to FG correlation altogether.

That's my long-term plan, but with two independent variables, I'll need a lot more data points. I may end up doing some small test mashes just to get outliers at the extremes of gravity and attenuation.

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