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Messages - a10t2

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3136
I've also always seen a 4% contraction.

3137
Ingredients / Re: Maris Otter -- which one do you prefer and why?
« on: December 01, 2010, 11:24:48 AM »
My favorite is Thomas Fawcett. The LHBS switched to Munton's and I wasn't really satisfied with that so I had to start mail-ordering TF. The Munton's kernels were smaller and it just seemed less flavorful overall. I used Crisp once and it was good too - I'm not sure I could tell the difference between it and TF.

3138
Equipment and Software / Re: stir plate alternative?
« on: December 01, 2010, 11:21:36 AM »
Something even easier to build would be a shaker table. They're used in labs all the time. Just a motor with an off-axis weight, and some kind of shock dampening between the table and the base so that the noise doesn't drive you crazy.

At the homebrew scale, the easiest/cheapest thing to do is probably to use an aquarium pump and inline filter.

3139
All Grain Brewing / Re: Water Profile
« on: December 01, 2010, 11:13:16 AM »
Unless otherwise noted, hardness and alkalinity are always given as ppm as CaCO3 here in the US.

That's probably true. The only reason it was on my mind is that I just got the report from the local utility and it was in mEq/L - I'd assume they just read the value from their testing equipment and don't bother to convert.

3140
General Homebrew Discussion / Re: Is it done?
« on: November 30, 2010, 07:57:08 AM »
Will do. This first batch LHBS talked me into a bucket. Next batch will be in a carboy so I can see what's going on. I don't like the idea of pulling the lid on it.......

Just to play devil's advocate, how would a carboy change that? You still have to open it to take readings and to transfer.

3141
General Homebrew Discussion / Re: Shipping Beer
« on: November 30, 2010, 07:39:57 AM »
It'll hurt *you* if they find out and decide to press charges.

3142
The Pub / Re: Leslie Nielsen
« on: November 29, 2010, 09:42:43 PM »
Out, out, brief candle!
Life's but a walking shadow, a poor player,
That struts and frets his hour upon the stage,
And then is heard no more.

I'm pretty sure he loved every minute of it though.

3143
Yeast and Fermentation / Re: Is my fermentation stuck?
« on: November 28, 2010, 08:35:53 PM »
I'd say 71% ADF is amazing considering the recipe was mostly dark extract. (Not to mention the maltodextrin.)

For you to get it as low as you want you would have to get 83% attenuation which is not possible with this yeast strain.

Not only is it possible, it's routine. Those attenuation stats are meaningless.

3144
The Pub / Re: Airport Security
« on: November 26, 2010, 10:27:27 PM »
With that in mind let me ask this: If these security measures were in place prior to 9/11 would things of happened the way they did?

Probably. The major factor on 9/11 wasn't the ridiculously inadequate weapons, it was that the passengers assumed that if they cooperated they wouldn't be harmed. If not box cutters, it would have been seven inch screwdrivers.

3145
Yeast and Fermentation / Re: Yeast questions from the noob.....
« on: November 26, 2010, 06:33:07 PM »
Meanwhile, is the pouch with the food packet inside-whack-expand not a starter in itself?

Technically, yes, but it's so small that it won't result in any significant reproduction. All it's there for is to provide a viability check, and get at least some of the yeast active before they go into the starter.

3146
Beer Recipes / Re: Doppelbock Grist
« on: November 26, 2010, 05:48:25 PM »
Thanks for the thoughts, everyone. I think I'll cut out the pale in favor of an all-Munich base, and drop the chocolate malt to ~2%. Hopefully that will maximize the malty goodness while still keeping me from paying $8 in shipping for $3 worth of grains.

3147
The Pub / Re: Airport Security
« on: November 26, 2010, 03:01:17 PM »
I think it's the combination of an invasion of privacy with the fact that it still isn't particularly effective: http://www.youtube.com/watch?v=q3yaqq9Jjb4

3148
Yeast and Fermentation / Re: Could this be all the yeast I have??
« on: November 26, 2010, 02:20:02 PM »
Even being conservative and saying that's 50% trub, and the yeast are 75% viable, you'd have 1.5 billion/mL, right around a trillion total. You only need to pitch ~450 billion. So I'd pitch half of the slurry and if anything, you'll be overpitching.

3149
All Grain Brewing / Re: portlike beer
« on: November 26, 2010, 01:22:36 PM »
I don't have Mosher's book handy, so I'm not sure what the recipe is, but it seems like most very high-alcohol beers have a portlike quality. DFH's Raisin d'Extra and 120 Minute come to mind. I brewed one a couple years ago: http://seanterrill.com/2009/11/05/batch-25-tasting-notes/

3150
Beer Recipes / Re: Doppelbock Grist
« on: November 25, 2010, 10:55:30 AM »
Seems like a lot of chocolate, no?

Yeah, I'm not really sure on that yet. That's what I had in the last batch and it got rave reviews. Probably my most-requested beer ever.

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