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Messages - a10t2

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General Homebrew Discussion / Re: Frigid Weather Brewing
« on: January 20, 2011, 05:01:56 PM »
I'd probably turn on my outside spigot for my wort chiller...I just have to make sure I turn it off when I'm done.

Once you turn the water on, I wouldn't turn it off until you're finished. Trust me, a frozen chiller is no fun.

I won't be brewing outside until spring (no way am I shoveling seven feet of snow off the porch) but last weekend I got the bug and did a partial boil on the stove.

Yeast and Fermentation / Re: Oxidation during fermentation
« on: January 20, 2011, 04:49:32 PM »
I did a rough calculation recently, and depending on the type of plastic used, a bucket or carboy will pick up something like 1-5 ppm O2 per day.

Questions about the forum? / Re: Link contrast....
« on: January 20, 2011, 08:56:54 AM »
Sadly, links inside of posts don't seem to be called out with their own css class.

Can you create a new class and update the script that runs the post buttons to insert it along with the "url" tags?

Ingredients / Re: Substitutes for Briess Extra Special and Caramel 10L?
« on: January 20, 2011, 08:54:54 AM »
I haven't used the Extra Special, but from what I hear it's just Briess' darkest crystal malt. Similarly, the Caramel 10L is going to be most maltsters' lightest crystal malt. Just sub in the darkest (probably 120L?) and lightest (20L?) you can find.

Extract/Partial Mash Brewing / Re: Partial mash question
« on: January 20, 2011, 08:51:41 AM »
I have made starters in a 1-gallon growler. If you're not using a stir plate, wouldn't almost any glass container work ok?

It doesn't even have to be glass, just food-safe and sanitary. Gallon milk jugs (cleaned, of course) work well.

Questions about the forum? / Re: Link contrast....
« on: January 20, 2011, 12:24:55 AM »
If I might make a suggestion, what do folks think of this?

Fits pretty well in the existing color scheme, maintains that underline == link thing for the Netscape 1.0 crowd.

Yeast and Fermentation / Re: What stops US-05?
« on: January 19, 2011, 07:03:18 PM »
When using aggressive strains I'll mash as high as 162°F if I want a low-fermentability wort.

General Homebrew Discussion / Re: Belgian Tripel
« on: January 19, 2011, 06:50:06 PM »
As far as attenuation goes, does the fact that I am doing smaller (2.5-3 gallon) boils affect that at all? I really can't go any bigger until I get a fryer because I already have trouble getting a good rolling boil on my stove top.

Technically, yes. Maillard reactions will bind up some fermentable sugars into unfermentable compounds. I kind of doubt the difference is as much as even one "point", though. If you ever do an identical recipe, but as a full boil, make sure you take good notes. ;)

Equipment and Software / Re: Extra magnet for stirplate
« on: January 19, 2011, 04:02:00 PM »
If you do have Harbor Freight in your neck of the woods, that's where I picked up a little magnet with a keychain-type split ring already attached. I bet most any hardware store would have them, but at HF they're about $1. Pretty much tailor-made for the purpose.

Yeast and Fermentation / Re: Two questions
« on: January 18, 2011, 10:38:31 PM »
If you don't have insects in your "brewery" you could just cover the hole with foil or a paper towel or something.

General Homebrew Discussion / Re: Belgian Tripel
« on: January 18, 2011, 10:09:10 PM »
You should be able to get very close - most traditional tripels are very simple recipes. 100% pilsner extract, Belgian if you can get it, maybe 10-15% simple table sugar, and the Westmalle yeast (Wyeast 3787 or WLP530). Make sure you make a large starter, or pitch about three packs.

General Homebrew Discussion / Re: US-05...Best Deal?
« on: January 18, 2011, 05:32:36 PM »
So its around $50 a brick?  You'd probably spend that much more on the vacuum bags.  That'd take you upwards of $2 a pack.

I haven't priced them out individually, but we just bought 20 bricks and it came to just under $600. So the equivalent of $2 a pack is probably a conservative estimate. That's still half price. Could be a good group buy for a club or something.

General Homebrew Discussion / Re: US-05...Best Deal?
« on: January 18, 2011, 08:28:45 AM »
Sean, how long does this keep in vacuo?? I want a goodly stash of s-189,

The rule of thumb is that vacuum packed and at refrigerator temps, viability drops by 4%/month. I don't know that I agree that that's accurate, or at least that it's constant. Our stash of dry yeast at the brewery is closing in on its 2-year date, and I'm not picking up any of the off-flavors I'd expect from pitching yeast that was only ~40% viable. With two years being the published expiration date, I'd say you should be fine for at least that long.

General Homebrew Discussion / Re: US-05...Best Deal?
« on: January 17, 2011, 10:19:37 PM »
If you have a vacuum sealer, you could buy the 500 g bricks. They run about the equivalent of $1 a sachet.

Kegging and Bottling / Re: Poll: Keezer/kegerator temperature settings
« on: January 17, 2011, 07:19:58 PM »
44°F for me, although depending on the weather it can get a good deal cooler.

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