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Messages - a10t2

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3196
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.

3197
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.

3198
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.

3199
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.

3200
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.

3201
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

3202
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.

3203
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/

3204
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.

3205
All Grain Brewing / Re: Water Profile
« on: November 25, 2010, 10:40:28 AM »
Assuming those numbers are correct, you have everything you need except sulfate, and as soft as your water is it probably isn't too high.

Did they give you the units for alkalinity? If it's total alkalinity as CaCO3 equivalent, then your bicarbonate should be right around 43 ppm. Working backward from the hardness, assuming the Mg is 4 ppm, the Ca would be 10 ppm.

So your RA is ~20-30. Add a little calcium (gypsum for hoppy beers, calcium chloride for malty) and you can brew any light beer as-is. For anything darker than a pale ale you'll need to add carbonates using chalk and/or baking soda.

http://seanterrill.com/2009/08/08/water-water-everywhere/

3206
Ideally, for most ales, what should my fermenting temp be for optimal yeast exhaustion and overall taste?

Air temperature, low-mid 60s. That will put the fermentation temps in the mid-high 60s.

3207
Beer Recipes / Re: Doppelbock Grist
« on: November 24, 2010, 09:00:18 PM »
I can get anything, I just have to order online. I've never tried melanoidin malt - does it contribute something different from just using a large proportion of light Munich? I did an Oktoberfest with ~50% Munich 1 and felt like it had a lot of melanoidin-y goodness.

3208
A chemical flavor, sometimes described as "medicinal" or "antiseptic" could be chlorophenols. It could come from yeast (especially if you're fermenting too hot) or a contaminating organism, although if it was you'd probably taste something more definitively nasty. The most common sources would be your water, or a cleaning product. Campden tabs (potassium metabisulfite) would take care of chlorine/chloramine in the water, and incorporating a rinse after using the B-Brite, followed by a no-rinse sanitizer like Iodophor or Star San would eliminate it if it was coming from the B-Brite.

Assuming that sounds like it could be it. Have you looked at Palmer's off-flavor guide?

3209
Beer Recipes / Doppelbock Grist
« on: November 24, 2010, 06:06:55 PM »
Any thoughts on this? I've only done one doppelbock before, but it was a mini-mash and I didn't note the extract I used, so I'm not necessarily trying to recreate it exactly. Plus I'd like to stick with things I get free from the brewery, at least for the base malts. Anyway, what I'm thinking is:

22% Cargill Special Pale
65% Cargill Munich
5% Dingemans Biscuit
5% Pauls Medium Crystal (~55 SRM)
3% Dingemans Chocolate (~450 SRM)

3210
The Pub / Re: Where are the experts?
« on: November 24, 2010, 12:02:31 PM »
I think he meant "Typeface"

Fine, Coma Sans Regular. Sheesh. ;)

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