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Messages - a10t2

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46
The Pub / Re: Happy pi day every one!
« on: March 14, 2014, 08:45:49 PM »
The greatest pi day of the century will be next year!

Shouldn't it be 3/14/16?

47
General Homebrew Discussion / Re: Where to order Pliny
« on: March 14, 2014, 08:43:10 PM »
It's only illegal through the post office.  There is no law against using UPS, DHL, or FEdex.

Not at the federal level, but many (most?) states prohibit importing beer that hasn't had the state excise taxes paid. Not that anyone's getting busted, but it could well be illegal.

48
Going Pro / Re: Craft Brewers Conference
« on: March 14, 2014, 07:49:44 PM »
I'm going to come down for at least one day, but I don't know which one(s) yet. Definitely need to hit up some of the hundred breweries that have doubtless opened since GABF.

49
General Homebrew Discussion / Re: What do you think of this name
« on: March 14, 2014, 07:27:04 PM »
Makes me think of this guy…


50
General Homebrew Discussion / Re: fermentation not complete ?
« on: March 14, 2014, 07:22:13 PM »
A fast ferment test definitely needs to be your first step here. Bottling a beer that may have stalled is just plain dangerous. And with the beer being racked off of most of the yeast, there's little chance that a stalled fermentation could be restarted.

according to beersmith it should be 1.029

FWIW, Beersmith isn't actually estimating an FG. It's just using the attenuation level that you set (or the default if you haven't changed it). The recipe isn't taken into consideration.

And if so, what yeast, would us5 be better than champagne yeast which would dry it out more?

Assuming an FFT shows that it hasn't stalled and can be bottled, I would definitely add fresh yeast. Dry is fine, just rehydrate about one gram and add it to the bottling bucket. Don't throw the dry yeast directly into a high-gravity beer though. Strain doesn't really matter for this, so I'd pick something flocculent like Nottingham or S-04.

And the idea that champagne yeast will dry out a beer is a myth. It can't attenuate any sugars that brewer's yeast can't also ferment. If there's a gravity drop after repitching with champagne yeast, it's because the initial pitch stalled out above the attenuation limit of the wort.

51
The Pub / Re: Tablet For Dummies
« on: March 10, 2014, 10:55:06 PM »
What's a printer?

52
Beer Recipes / Re: Citra APA
« on: March 10, 2014, 09:37:04 PM »
I feel like everyone on this forum uses way more dry hops than I typically do.

Not everyone. My typical dry hop for 5 gal of IPA would be 1.8 oz. An ounce per gallon is about two pounds per barrel, which is pretty typical for the *total* hopping rate in a commercial IPA. Not that that should dictate what we do as home brewers, but it helps to keep things in perspective.

53
Yeast and Fermentation / Re: 2 year old yeast?
« on: March 10, 2014, 09:12:08 PM »
Now that we know you have a viable culture, I'd love to hear how it does after repitching a couple times.

54
It didn't get a ton of responses, but there was some good discussion on this a couple weeks ago. https://www.homebrewersassociation.org/forum/index.php?topic=18321.0

In an IPA, I target about 30 IBU from the bittering addition (Tinseth), then don't worry about what the late hops are contributing. Adding roughly 1 oz/gal in the last 20 min could calculate out to anywhere from 20 to 50 IBU depending on the alpha acids, but I don't feel like the flavor is going to reflect nearly that much of a discrepancy.

55
Going Pro / Re: So You Think You Want to Open a Brewery...
« on: March 10, 2014, 01:44:27 PM »
I wonder if we'll start seeing fewer of these blog posts as we reach a point where everyone getting into brewing has read one of these blog posts...

56
Kegging and Bottling / Re: Fizz drops
« on: March 10, 2014, 11:58:48 AM »
Or they mean mg?

Those would be itty bitty amounts. I think the misplaced decimal is more likely, but that still means it's targeting something like 2.8 vol of CO2.

57
All Grain Brewing / Re: High Pre-boil gravity
« on: March 10, 2014, 10:24:49 AM »
1.041 must be a measurement error. Depending on the potential extract for those particular malt lots, that's probably a little over 100% efficiency. I would project a pre-boil gravity of ~1.033 (87% efficiency).

http://seanterrill.com/2013/10/05/batch-sparging-calculator/

More generally, efficiency won't be constant for different grain bills unless you also scale the pre-boil volume. If you're assuming 80% for a small beer, you may overshoot the gravity target.

58
Beer Recipes / Re: Habanero/Mango Pale Ale
« on: March 09, 2014, 08:36:57 PM »
http://seanterrill.com/wp-content/uploads/2012/10/Mango-Habanero-IPA.pdf

I've brewed this a few times; people can't get enough of it. No need for actual mango if you're using a lot of Citra, IME. Just make sure to de-seed/vein the habs.

59
All Grain Brewing / Re: small batch, high gravity and efficiency
« on: March 09, 2014, 01:07:31 PM »
Does batch size influence the change in efficiency? I would assume not.

Not the batch size per se, but like Dave says, if the boil off rate stays constant your efficiency will increase for the smaller batch.

Are you batch sparging? http://seanterrill.com/2013/10/05/batch-sparging-calculator/

60
Hop Growing / Re: Indoor Hops?
« on: March 09, 2014, 12:30:53 PM »
Also, if it were successful I would think that as the cones mature you might grow a bit tired of the inescapable aroma.

That's something I hadn't considered, and probably a deal-breaker. People complain about the smell of mashing as it is.

I guess I'll just be lazy about it and wait another month or two to plant the rhizomes. Getting great yields isn't really important - I don't expect enough flowers to brew even a one-off batch for years, if ever. Hopefully they'll do well enough to provide some decoration and a little shade as a nice bonus though.

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