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Messages - a10t2

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61
Beer Recipes / Re: Critique citra recipe
« on: May 09, 2017, 03:04:05 PM »
Tastes is tastes, huh?

Far out, man. ;D

I'm actually brewing my all-Citra IPA tomorrow, but that may not be a fair comparison since it also has 1/4 lb habaneros in it.

62
Beer Recipes / Re: Critique citra recipe
« on: May 08, 2017, 09:22:50 PM »
Maybe it's just me, but I can't take Citra alone.  Too over fruity and makes the beer seem too sweet for me.  I use them in combo with old school hops like Chinook and Centennial.

In a bigger beer I'd agree, but at 2 oz of Citra for 5-6 gal I think I'd like the result.

63
Beer Recipes / Re: Critique citra recipe
« on: May 08, 2017, 10:43:01 AM »
Since this looks like an IPA, Columbus is hard to beat IMO.

I'd second that (and all the other advice so far). Looks like you're only getting maybe 20ish IBU from that addition anyway, so just use something readily accessible and high-alpha. CTZ runs about $5/lb.

64
Yeast and Fermentation / Re: Cell density of top cropped yeast
« on: May 06, 2017, 10:55:18 AM »
I think you'd be doing well to get even 2 billion cells per mL from a top crop. That's about the most I've seen from the bottom of a conical, and the top crop is going to have a lot of CO2 entrained. Probably better to go by mass just to be consistent.

If you could de-gas the crop and then cold crash it for a few days you could get a decent estimate of the starting density. At that point the slurry should have packed down to 3-4 billion/mL.

65
Ingredients / Re: Habanero question
« on: April 30, 2017, 09:29:53 AM »
I split the chiles in half, de-stem and -seed them, and throw them in a mason jar with just enough vodka to cover them. After a week they'll have given up most of their goodness but I'll generally add the chiles along with the vodka, to taste.

66
The Pub / Re: Congratulations...You're Old
« on: April 28, 2017, 09:30:11 AM »
That'd be an interesting question next time the AHA does a demographic survey.  How many of us are old luddites with no facebook?  I'm in that camp.

I guess that makes me a young luddite then. Facebook was great up until the feature creep set in. I haven't used it in probably 5-6 years.

67
Yeast and Fermentation / Re: High alcohol tolerant yeast
« on: April 25, 2017, 08:15:58 AM »
Strains I've personally used for 12+% ABV are Chico, 1272, 1968, and 1318. I think the only one with a direct equivalent dry yeast would be US-05, but I'd be tempted to try Nottingham. Make sure to rehydrate.

68
Kegging and Bottling / Re: Naturally carbing a corny
« on: April 24, 2017, 07:35:33 AM »
I understand some say to use less priming sugar for priming a keg than I would for bottling a full batch, but my question is how will all that head space make a difference if I am only filling half a 5 gal keg and priming it? Will the blast of co2 I give it at first to seal the lid make up the difference, or should I maybe use the full amount of sugar as if I was bottling to fill that head space...thoughts?

If you're pressurizing the head space to the equilibrium carbonation pressure (~30 psig at room temperature) then you don't need to worry about it and can just use the correct amount of sugar for your beer volume.

69
Events / Re: Sharing Beer at National Homebrew Conference
« on: April 21, 2017, 04:20:07 PM »
Yep, walk up to a stranger and ask, "Wanna try some of my Imperial Blood Orange Bourbon Barrel Black Belgian Session New England IPA?"

70
Yeast and Fermentation / Re: Wyeast
« on: April 21, 2017, 04:16:39 PM »
My own fault for not harvesting some from my starter. First time I didn't do that in who knows how long, and it had to be a PC. Maybe I'll find someone that keeps it, probably a long shot.

Sounds like an excuse to buy a sixer of Unibroue.

71
Yeast and Fermentation / Re: Is Yeast Too Old?
« on: April 12, 2017, 05:28:50 PM »
I thought the maximum growth factor for a starter was 6.  Therefore, the most cells you can produce are 308 Billion regardless of starter size?

That makes no sense to me, and it isn't what my data suggest. Yeast reproduce until they run out of food, assuming nothing else stops them. Most of my propagations start with <20 billion cells and average ~120 billion per liter final cell count.

72
Yeast and Fermentation / Re: Is Yeast Too Old?
« on: April 12, 2017, 05:02:09 PM »
According to the Brewers Friend calculator, the most yeast I can produce (using 2 packs) after 6 generations is 308 Billion.

That doesn't sound right. As a rough rule of thumb, each liter of starter wort will result in 50-150 billion new cells, depending mostly on access to oxygen.

73
hm. ok my calculation was: 100 gallons = 380L. I am selling my beer for $6.50 for 0.4L = 950 beers / month = 950 * $6.50 = $6175. If I am not wrong with this math I do not agree. My plan is just to find a place big enough to produce this amount of beer with room for expansion to maybe 3 times as much. I am NOT planning on selling my beer anywhere else.

I'm sure your math is right, but that's 3 barrels. Per month. I'm assuming you want more than one style on tap so you're talking about brewing roughly 1 bbl batches roughly once a week. The $100 in raw materials is trivial, sure, but how about the 10-20 hours a week in labor? How long will it take to amortize the equipment and other startup costs? Even at steady-state, can you make that little beer for less than you're paying now? My guess would be yes, but not by a whole lot.

74
I am selling currently 80-100 gallons of beer at the restaurant a month

Unless you're planning to quintuple that, brewing isn't worth your time.

75
Bear in mind that wort will boil about 1-2°C hotter than water depending on gravity.

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