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Messages - a10t2

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Yeast and Fermentation / Re: White labs pitch rate?
« on: August 30, 2017, 09:41:50 PM »
That's 1.5 billion per liter per degree Plato (1.5 M/mL-°P), so you need to multiply that by about 12.

Ingredients / Re: Which base malts do you keep in stock?
« on: August 29, 2017, 06:33:11 PM »
But all of those malts you mention ARE 2 row malt.  I think that what you're referring to is pale malt.  I'm just in favor if specificity.

It did make it hard to vote. Should I have picked 2-row, pale, or both? They should probably just be called "other pale" to differentiate them from the specific 2-row varietals that are listed.

Beer Recipes / Re: Transferring from a corny keg fermenter w/o trub
« on: August 29, 2017, 03:28:16 PM »
I have a buddy who does the same thing with a ping pong ball and some zip ties.

General Homebrew Discussion / Re: High temp ferment in buckets
« on: August 29, 2017, 03:21:18 PM »
Food-grade HDPE won't leach anything until at least 110°C.

Beer Travel / Re: New York
« on: August 23, 2017, 09:45:05 AM »
The only actual brewery in Manhattan (at least as of a few months ago) is Paulaner. They have a small beer garden in back, no views, but the beer is well worth a stop. They do the basic lager lineup but also has half a dozen taps to play around with. If you do stop in tell Justin the head brewer that I said hey.

Equipment and Software / Re: Any hope for a dying chest freezer?
« on: August 23, 2017, 09:22:24 AM »
...And the appliance guy concurs. At least he let me pay him in beer!

Equipment and Software / Re: Any hope for a dying chest freezer?
« on: August 21, 2017, 07:10:22 PM »
Can you see the coils? Try your best to pull a panel off or even tip it on its side.

I'm not going to get to the coils myself; it's two sheets of metal bent into rectangles, one seam inside, one outside. That's most of why I'm thinking it's basically junk at this point.

Equipment and Software / Re: Any hope for a dying chest freezer?
« on: August 20, 2017, 06:33:26 PM »
A technician might be able to recharge the coolant.

Yeah, I'm hoping I can get someone to look at it but that probably means borrowing a truck and driving it 40 miles.

These are sealed systems. If you have low refrigerant you have a leak. Where is it located?  In a garage?  If so it could just be the ambient air temp and humidity causing the issue. The garage is a bad place for a fridge or freezer.

No such thing as heat or humidity here. ;D

Equipment and Software / Any hope for a dying chest freezer?
« on: August 20, 2017, 10:00:50 AM »
Over the past few weeks my kegerator chest freezer has started running more and more, and the past few days it's gotten worse, to the point that the compressor is running about 3/4 time just to hold it at 7°C. There's also ice forming over the coils in the corner furthest from the compressor. I'm assuming that means it's low on coolant, but these are sealed systems, so that means a leak, right? So even if I can find it I don't have the equipment to recharge it with coolant. Any other potential solutions?

I've had it about 11 years so I'll probably just end up taking Lowe's up on their free delivery and haul-away, but I figured I'd ask if there's anything worth trying in the meantime.

Going Pro / Re: Starting Wage for a Test-Batch Brewer?
« on: August 19, 2017, 08:38:48 PM »
I can't really see something like that paying as much as an assistant brewer, which would be $15/hr on the high end. I'd probably be thinking more like they cover ingredients and a bar tab.

General Homebrew Discussion / Re: First time brewing
« on: July 30, 2017, 01:16:02 PM »

General Homebrew Discussion / Re: First time brewing
« on: July 30, 2017, 12:47:14 PM »
Good questions.  In general, 55F should be OK.  There are several ale yeasts I prefer at that temp.

The flip side being that there are quite a few ale yeasts that will never ferment at that temperature.

The Pub / Re: Tipping ettiquite
« on: July 15, 2017, 10:02:41 AM »
I recall a time when a 10% tip for good but not outstanding service was considered appropriate, I sometimes wonder why that level is now considered niggardly.

I think it's just because the federal minimum wage's purchasing power peaked in 1968.

All Things Food / Re: 5 mother sauces
« on: July 08, 2017, 02:53:05 PM »
By the time I get to brown I've gone through at least one beer and no longer care about what I was cooking to begin with.

I do make a whole lotta blond roux. Also Béchamel, or at least my bastardized American equivalent.

Going Pro / Re: Lease signed, and off we go!
« on: June 27, 2017, 01:16:01 PM »
If I have time after the eclipse, should I stop by? Would have to talk Susan into it.

I'd love to see you guys, of course, but the over-under on breaking ground in September 1 so I'd be thinking more of a ski trip. ;)

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