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Messages - a10t2

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3151
The Pub / Re: Yet another "Beer for your Health" article
« on: February 08, 2010, 04:26:03 PM »
Let's all raise a pint to Charlie Bamforth.

3152
The Pub / Re: tipping?
« on: February 08, 2010, 11:25:34 AM »
Nope, we were completely dead. I guess everyone took care of the food for their parties ahead of time. I didn't mind, really - we got 8 inches of snow Friday, so this weekend was crazy. Friday to Sunday I worked 31 hours. :o

I actually managed not to find out about the game until I could get home to watch it. Touch and go there for a while, but I was loving the second half. ;)

3153
Yeast and Fermentation / Re: Crazy temp jump in fermentor
« on: February 08, 2010, 11:19:35 AM »
It won't be ruined by any means, but it may have some flavors you don't really want. An extra week or two in the fermenter will help, letting the yeast clean up as many by-products as possible.

3154
Yeast and Fermentation / Re: Fermentation Temp Control
« on: February 07, 2010, 10:40:41 PM »
I kept track of both for several batches and never saw a variation of more than about 1°F.

3155
General Homebrew Discussion / Re: Kosher Hops
« on: February 07, 2010, 10:39:54 PM »

3156
Yeast and Fermentation / Re: Fermentation Temp Control
« on: February 07, 2010, 02:42:11 PM »
What I lack in, is the ability to accurately tell the temp of the Liquid inside the fermenter...

Best three dollars you can spend, my friend:

3157
Yeast and Fermentation / Re: How lolong will harvested yeast keep
« on: February 07, 2010, 02:39:13 PM »
Instead of washing the yeast I just make more in the starter and save the extra in the mason jar.  Works a lot better and less work involved for me.

That's my process too. I don't brew often enough to pitch harvested slurry directly, so my thinking is propagating from the unhopped low-gravity starter will give me the most life out of the yeast.

3158
The Pub / Re: Beer Drinking Music !
« on: February 07, 2010, 11:48:05 AM »
http://www.youtube.com/watch?v=PLNR4xfh1Qc

Especially impressive when you consider that everyone involved is probably on acid.

3159
Kegging and Bottling / Re: Do I have a kegging issue?
« on: February 07, 2010, 09:56:33 AM »
I Really like the sterile siphon idea. In fact, I used to do the same thing with and orange cap and racking cane. But, now I pretty much ferment in buckets. Any thoughts on a way to start a siphone the same way, but in a bucket?

I do the same thing with an auto siphon. I put a barb and threaded fitting on the end of the siphon tubing, so it just gets attached directly to the liquid post.

3160
General Homebrew Discussion / Re: so the debate is
« on: February 07, 2010, 09:42:57 AM »
Just buy a big cooler and use it as a mash tun and a swamp cooler. You can mail me the other $460, if you want... ;)

I'm curious about that stockpot too. That perforated basket just screams "mash tun".

3161
All Things Food / Re: Beer Cheese Soup
« on: February 07, 2010, 12:53:18 AM »
There are soup comps?! How do I become a judge?

3162
The Pub / Re: Super Bowl Sunday
« on: February 06, 2010, 11:19:05 PM »
I heard on NPR tonight that antacid sales the Monday after the Super Bowl increase 20%. After reading this thread, I believe it.

Secretly, I'm just jealous y'all get to watch the game.

3163
Yeast and Fermentation / Re: Fermentation Temp Control
« on: February 06, 2010, 11:28:38 AM »
Here's my process: http://seanterrill.com/2009/05/20/regulating-fermentation-temperatures/

Like I said in the other thread, I don't feel that it is under-discussed. It almost always comes up in a discussion of a particular yeast strain, it's frequently included in recipes, etc. And repeated ad nauseam to newbies with questions, IME. It's just sort of a mundane topic - once you have it figured out, you don't have to worry about it again.

3164
The Pub / Re: tipping?
« on: February 06, 2010, 11:08:56 AM »
Oh thank god... I was NOT going to be the first one to quote Mr. Pink. :D

3165
Yeast and Fermentation / Re: Small batches in Primary Fermenter...
« on: February 06, 2010, 11:07:25 AM »
You'll have no problems with the extra head space, and if the pitching rate is the same then fermentation will take roughly the same amount of time.

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