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Messages - a10t2

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The Pub / Re: The Demise of TechTalk
« on: August 06, 2010, 08:59:48 AM »
Yes, I am one of them but for the simple fact that I was always able to read TT on my BlackBerry when I had down time during the day.

Several people have already mentioned the RSS feed, which I'm sure your Blackberry can handle. For that matter, there are many services that will email the RSS updates to you daily. Except for formatting (and length, since there's so much more activity on the forum) that would basically be identical to TT.

The "bluesman," "richardt," "denny," "majorvices," "capozzoli" and "euge" seem to make up the vast majority of the posters. I have to wonder - do they have a life?

I'm kind of hurt now. Surely any list of forum members with no life should include me?!

Bottled or kegged? Either way you should be able to do it, but if you're bottling it may not leave enough time for a dry hop.

Are you using the default settings on Jamil's calculator? IME, 2.4 billion/mL is a pretty thin slurry. After just a couple days at refrigerator temps it's more like 3.5-4 billion/mL. Just something to think about.

I'm with Fred: this strain is pretty restrained in ester production anyway. If you can hold it in the low 60s, even high 50s, you could pitch and aerate normally and not have any problems.

All Grain Brewing / Re: Does more Ca in the mash = better conversion?
« on: August 04, 2010, 10:17:08 AM »
IME, you can get full conversion without much calcium at all. I've brewed light lagers with ~20 ppm Ca and had no problems. In a decoction mash you could probably go even lower. The Congress reference mash is done with distilled water, and it's the benchmark for efficiency.

Like mrcceo said, there are other reasons for wanting some calcium though.

The Pub / Re: "The Denny Level"
« on: August 03, 2010, 09:25:23 AM »
Could we replace "barrel maker" with "cellarman"? That would be more like the progression at a brewery.

Maybe "Asst Brewer" instead of just Brewer too... I really like the idea though.

Ingredients / Re: I'm thinking about a tobacco RIS... any thoughts?
« on: August 03, 2010, 09:16:54 AM »
Try a fair amount (maybe 5%) of extra dark English crystal malt, it's usually ~160°L. In addition to all the dark fruitiness it has a definite leather/tobacco flavor, IMHO.

The Pub / Re: The hard stuff and Weaze.
« on: August 02, 2010, 09:14:34 PM »
E'splain Bourbon please.

You put it in your mouth. It tastes good and makes your tummy warm.

The Pub / Re: "The Denny Level"
« on: August 02, 2010, 09:12:29 PM »
Yup, apparently Drew has too much free time. I would imagine it'll be a moving target - since no one will ever actually catch up to Denny, they'll just keep moving the goalposts.

The Pub / Re: Alive and well
« on: August 01, 2010, 09:49:09 PM »
You might want to pull that Weaze. Bots harvest phone numbers just like they do email addresses.

Also, "Pull That Weaze" would be a good name for a game show.

Beer Travel / Re: Road trip! (Beer in KS, CO, UT, CA, NV)
« on: July 30, 2010, 08:52:19 PM »
I was in SLC for a week a couple years ago, and sad to say I think I pretty much plumbed the Utah beer scene. Spent an entire afternoon at Squatter's, and picked up most of the Uinta selection at the beer store (their barleywine is incredible, BTW). I'll keep an eye out for Wasatch, though; I don't think I've had any of theirs.

In CA check out Beverages & More.  They should stock the Maui Coconut Porter in four packs of cans.  MMMMM!

I'm definitely going to hit up a liquor store in CA, but it looks like the closest BevMo is ~120 miles out of the way. It'll be a gas station in South Tahoe, most likely. :-\

Speaking of pit stops on I-70, there's a truly great brewpub in Hays, KS. No idea how they do it, but they keep something like 10-12 beers on tap.

Extract/Partial Mash Brewing / Re: Is over-watering fatal?
« on: July 30, 2010, 06:54:24 PM »
Partial boil? If it should have been 1.045 at 5 gallons, to get 1.034 you'd need 6.6 gal, so something's off.

Beer Recipes / Re: Oktoberfest!
« on: July 30, 2010, 10:10:08 AM »
The 16-day party attracts over 6 million people every year who consume 1.5 million gallons of beer

That was what wikipedia said too... does the average Oktoberfest-goer really only have one Maß the entire time? I mean, granted, some of those 6 million are kids, but still. ONE beer?!

Beer Travel / Road trip! (Beer in KS, CO, UT, CA, NV)
« on: July 30, 2010, 05:52:42 AM »
I'm preparing for my annual pilgrimage to Black Rock City and this year I've decided to make a little better use of the opportunity. So I'm taking about three weeks to drive out (leaving August 9). I'll be staying in St. Louis, NW AR, Wichita, Boulder, Steamboat Springs, and Vegas at some point, and spending time in Rocky Mountain, Zion, and Yosemite NPs. So hopefully that gives people some idea of the route.

I know it's a ridiculously broad question, but are there any beers (that I can't get in IN) that are must-drinks? (Extra special burner bonus points if they're in cans.) Brewpubs that are good lunch/dinner stops? Brewpubs that are so good I should consider spending the night?

I'm already planning on stopping at Avery, Dry Dock, Odell's, and New Belgium, and trying to find some of the West Coast brands (Russian River, Bear Republic, AleSmith) in liquor stores. So if there's a good beer store on the I-70 corridor to stock up on the way home, that would be great too.

Thanks in advance for any suggestions!

The Pub / Re: Yet another World's strongest beer 60% ABV
« on: July 29, 2010, 10:02:15 PM »
FTR there is some speculation that BrewDog's beer is only around 30% abv according to some testing. Not sure exactly how true that is but take it for what it is worth.

That's the 41% beer that Weihenstephan tested at 29.39%. With only 11 bottles sold, somehow I doubt the 56%er ever gets tested.

Beer Recipes / Re: Oktoberfest!
« on: July 29, 2010, 07:22:39 AM »
I try to do an Oktoberfest every year, making changes until I find the one I like best. This year's is pretty far from traditional, but I think it's my favorite so far. And I actually got a decent head start; it's been lagering since May.

Size: 5.5 gal
Efficiency: 77.62%
Attenuation: 73.6%
Calories: 239.78 kcal per 16 fl oz

Original Gravity: 1.054 (1.050 - 1.057)
Terminal Gravity: 1.014 (1.012 - 1.016)
Color: 12.05 (7.0 - 14.0)
Alcohol: 5.21% (4.8% - 5.7%)
Bitterness: 24.6 (20.0 - 28.0)

6.0 lb Munich Malt 1
4.0 lb Pilsen Malt
0.5 lb Cara-Pils® Malt
0.5 lb Belgian Caramunich
15.0 g Magnum (12.1%) - added during boil, boiled 60 min
15.0 g Hallertau Mittelfruh (3.0%) - added during boil, boiled 15 min
1.0 ea WYeast 2206 Bavarian Lager

00:36:05 Mash In - Liquor: 5.5 gal; Strike: 168.01 °F; Target: 68.0 °C
01:36:05 Rest - Rest: 60 min; Final: 67.4 °C
01:51:05 Batch Sparge - Sparge #1: 2.97 gal sparge @ 85 °C, 15 min; Total Runoff: 7.24 gal

Chilled to 62°F with CFC, then placed in chest freezer at 48°F ambient. Yeast pitched after 8 hours, at 52°F. Aerated for 5 minutes both before pitching, and 12 hours after pitching. After 14 days, moved to room temperature for 48 hours, then racked to carboy and returned to chest freezer at 44°F. Lagered for 47 days, then racked to keg. Will lager an additional 2.5 months in keg.

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