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Messages - a10t2

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3136
General Homebrew Discussion / Re: Refractometer - Which one is best?
« on: December 12, 2010, 05:45:39 PM »
Mine also has an SG scale in addition to Brix which is convenient.

Unfortunately, they're also wrong. The manufacturer didn't convert from Brix to SG correctly.

3137
General Homebrew Discussion / Re: Banana Taste
« on: December 11, 2010, 08:25:54 PM »
when fresh yeast slurry is mentioned is that the equivalent of me picking up a new package of yeast and activating it in a little sterilized warm water and adding it in or am I way off here?

Yeast slurry is what you would harvest from the fermenter during or after fermentation. The idea is that to restart a stuck fermentation, or to clean up a beer that was racked too early, you want a lot of yeast, and you want it to be relatively fresh. If you don't have any slurry or anyone around who could give you some, your best bet is to make a new starter and pitch it at high krausen.

3138
General Homebrew Discussion / Re: Banana Taste
« on: December 11, 2010, 08:19:56 PM »
Boy, I've got maybe 10 fermometers and they're remarkably accurate.

Yeah, I have five and they all agree within ~1°F. I've heard that getting them wet can ruin them though - don't know if that could be your issue.

3139
General Homebrew Discussion / Re: Banana Taste
« on: December 10, 2010, 11:30:33 PM »
How many days is "a few"? A lot of yeast strains will produce banana flavor/aroma early in fermentation and clear them up later. By transferring off the yeast too soon you could have prevented that from happening.

3140
Equipment and Software / Re: Counter top brewery.
« on: December 10, 2010, 11:26:49 PM »
Well, he's handy.  He could design something like a coffee machine.  Dump some crushed grain into a basket filter, pour some water into it, push the button and cooled wort trickles out all ready to be fermented.

I actually designed something pretty similar a couple years ago, thinking maybe there would be a market in the Mr. Beer crowd. Got as far as pricing out the components and realized it would cost more to produce than a proper 5 gal AG brewing setup.

3141
Ingredients / Re: can I turn crystal 40 into crystal 80?
« on: December 10, 2010, 10:05:35 PM »
You could try. Crystal malts are kilned wet though, so you won't get the same results from dry kilning. Maybe it'll be close; I don't know.

3142
General Homebrew Discussion / Re: Using Munich Malt
« on: December 10, 2010, 05:55:58 PM »
The ones I use is the Munich II from Weyermann. It is listed with 20-25 EBC which is about 8 L. Many other  maltsters sell light Munich malt that has the same color.

Wouldn't 20-25 EBC be ~10-12 L? That would be more typical for dark Munich. Light Munich seems to be in the 6-9 L range.

3143
The Pub / Re: We have a gusher!
« on: December 09, 2010, 08:20:02 PM »
Now I kind of want to send some gushers in to comps, just to mess with people.

3144
Kegging and Bottling / Re: nothing but foam.....
« on: December 09, 2010, 06:02:22 PM »
Ah yes, the tragic corollary to those times when you need to empty a keg and it just. Won't. Die.

3145
General Homebrew Discussion / Re: Kai in Popular Mechanics!
« on: December 09, 2010, 04:58:29 PM »
Damn that's cool. Way to go Kai!

3146
Equipment and Software / Re: How many BTU's?
« on: December 09, 2010, 07:50:44 AM »
Just as a reference point it would take ~8000 BTU to bring 6.5 gal from room temperature to a boil, assuming no losses. So a burner that's putting out 30,000 BTU/hr could do it in about 15 minutes if it was running at maximum power. Since I don't think you want to run them wide open all the time, figure 45 minutes in real life. Like jeffy said, most basic turkey fryer type burners are in the 50k BTU/hr range. That's what I use and for 5-10 gallon batches they're plenty powerful.

3147
Homebrew Clubs / Re: Any brew clubs in Columbus OH?
« on: December 08, 2010, 08:21:17 PM »
I met some of these guys at a comp; they seem like a fun group.

http://www.sodz.org/

3148
General Homebrew Discussion / Re: Question about ppm in water chemistry
« on: December 08, 2010, 01:19:49 PM »
They produce the same number, 1 ppm = 1 mg/L, but people prefer to say parts per million.

Technically, that only holds true for low concentrations of the solute. Just an example I have handy: a 1% sucrose solution is 10,000 ppm, but 10,020 mg/L. It's a totally valid assumption at the concentrations we're talking about though.

I would say it seems logical that molecular weight is equal to the sum of the atomic weight of the atoms in the molecule...

That's the idea, although it also turns out to be not quite true. Due to mass-energy equivalence, some weight is actually lost in creating molecular bonds. The effect is several orders of magnitude below anything concerning chemists though, although it becomes measurable for some very large molecules, like transuranic compounds.

Ain't physics fun? ;)

3149
The Pub / Re: Science Friday on Beer
« on: December 07, 2010, 09:56:14 PM »
Makes you wonder what the experts in other fields think of the interviews *you* find interesting, eh?

3150
Questions about the forum? / Re: View poll results?
« on: December 07, 2010, 07:13:06 PM »
Good to know, thanks. It should have occurred to me to look at the poll creation options before asking.

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