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Messages - a10t2

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The Pub / Re: I'm getting a divorce.
« on: March 07, 2011, 05:23:03 PM »
Now go buy your own damn bacon. In bulk.

Better yet, MAKE your own damn bacon and put whatever you want in it.

The Pub / Re: Driving a Dyson Ball
« on: March 07, 2011, 12:39:40 PM »
I was really hoping for a thread about Dyson spheres...

General Homebrew Discussion / Re: My LHBS employs a style nazi
« on: March 07, 2011, 12:37:32 PM »
Assuming you have an alternative, I'd take my business elsewhere and make sure his boss knows why.

Now if you'll excuse me, I'm going to pull a pint of dry-hopped Helles to console myself over the fact that I'm apparently not a pro brewer.

Alcohol is loaded with calories.  Fermenting a beer to 1.000 (or lower) makes very little difference in it's caloric content.

For a given OG, true. But if you're targeting an ABV level, a small difference in gravity can have a substantial effect on the total caloric content. For example, a beer that starts at 1.050 and finishes at 1.012 and one that goes from 1.040 to 1.002 have about the same alcohol content, but the lower-gravity beer has around 25% fewer calories.

Yeast and Fermentation / Re: Fermentation Head Space
« on: March 06, 2011, 01:52:26 PM »
there is more than enough CO2 generated to fill and purge 2.5 gallons of headspace.

And then some. Every gallon of beer fermented will kick out about 20 gallons of CO2.

An FG of 1.000 means the yeast have converted about 82% of the sugars to ethanol. There's still a ton of sugar left in a beer that big.

Ingredients / Re: Pineapple flavor
« on: March 06, 2011, 12:07:12 PM »
Did you ever notice that Perfect Tommy changes clothes twice during the closing credits?

Is the tank jacketed? Is it a conical? Is there a side port, or do you have to pull from the bottom? Are you filtering?

Typically in the States, where the answer to all four questions would be yes, you would drop the yeast once it reaches FG, dry-hop for a few days, then cold crash for a few days and rack off of the side port.

Are you really only going to take 10 hL from a 20 hL batch, and dump the rest?

Typically, for an ale, I'll let it reach FG (3-5 days), give it another 3-5 days at fermentation temp to clean up, then cold crash another 3-5 days. So 10-14 days total in the fermenter. I think if you taste it now, and again in a few days, you'll find a big difference in flavor.

Ingredients / Re: Pineapple flavor
« on: March 05, 2011, 04:58:59 PM »
Sorry, Mark, if that came off as at all serious. I was just trying to have a little fun and sneak in another BB reference or two.

If it can be expressed in *years* then it's definitely been too long. TAOBBATED is a once-a-month movie, minimum. ;)

Ingredients / Re: Pineapple flavor
« on: March 05, 2011, 02:46:55 PM »
well, there you are! though, as Buckeroo Banzai said, "Wherever you go, there you are."

First of all, it's Buckaroo Banzai, and the quote is, "No matter where you go, there you are."

Nothing personal; misquoting philosophy is just a pet peeve of mine.

Sean Terrill
Blue Blazers Regular #11048

Ingredients / Re: Pineapple flavor
« on: March 05, 2011, 10:02:13 AM »
I get a lot of pineapple from some Brettanomyces fermentations. Just something to think about, especially if the gravity keeps dropping.

General Homebrew Discussion / Re: High Final Gravities
« on: March 05, 2011, 08:46:10 AM »
Have you calibrated the hydrometer? I think a beer that finished at >1.030 would be all but undrinkable for most people. Can you buy or borrow a second hydrometer to verify the readings?

The Pub / Re: Charlie Sheen or Col. Qadaffi?
« on: March 03, 2011, 07:52:25 AM »
Time to revive the movie career. ;D

Hot Shots 3? ::fingers crossed::

Yeast and Fermentation / Re: %#*!^ Wyeast 2035
« on: March 02, 2011, 08:52:00 AM »
A fridge is pretty cold, around 4°C/38°F typically. I haven't tried it that low, but I wouldn't be surprised to learn that 2035 would drop out at those temps.

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