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Messages - tschmidlin

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7231
The Pub / Re: Raise a Pint of Something
« on: October 14, 2010, 01:00:22 PM »
With overtime :)

7232
The Pub / Re: Raise a Pint of Something
« on: October 14, 2010, 12:50:49 PM »
I heard another had been on the job for only 4 days . . .  :-\

Hopefully they can all find other lines of work giving motivational speeches about overcoming adversity :)

7233
Equipment and Software / Re: CFC to Whirlpool question
« on: October 14, 2010, 12:40:59 PM »
And now to hijack the thread as well: my whirlpool lacks much whirlpool foo.
I think you should stir it really hard at flameout, and then start chilling.  It will help the whirlpool form, and even if it slows down it will help form a cone of particles in the center of the kettle.  It should help.

7234
Kegging and Bottling / Re: Plastic Cases for 12 oz Bottles?
« on: October 14, 2010, 12:26:34 PM »
I think the milk crates would be the way I'd go.

But I also have to question why you are getting so much condensation.  Even if the outside air is humid, the air in the freezer should dry out with the damprid.  I'd look at the seals and see if air is leaking in/out of the freezer.

7235
SWMBO's out of town, so I'm playing single dad all weekend.  Does that mean I'll be brewing a lot, or not at all?  ;D

Based on personal experience, not at all. Of course YMMV.
Oh, it's a "not at all".  I might finally make that mead I've been putting off, that's easier to do once the kids are in bed (and before I need to go to bed).

7236
General Homebrew Discussion / Re: Pils-friendly Water chemistry
« on: October 14, 2010, 12:00:53 PM »
I agree with you, Tom
Wait, let me change my answer . . .  ;D

7237
General Homebrew Discussion / Re: Pils-friendly Water chemistry
« on: October 14, 2010, 12:29:56 AM »
On my judges scoresheet, under Overall Impression:

"Tightly made example.  A bit less sweetness by using a touch of sulfate of chloride may help...I prefer drier examples like Trumer..."
Pretty sure that should say "or chloride", but adding chloride tends to increase the perception of sweetness - so if you're looking to please this judge then you should add CaSO4 to add to the perception of dryness.

Have you gotten similar feedback from other judges?  And what do you think of it?

7238
The Pub / Re: Congrats tschmidlin!
« on: October 13, 2010, 10:58:10 PM »
Thanks guys.  ;D  You can't win if you don't enter (and you can't enter if you don't go to the conference . . . )

I thought you'd look older. And you don't look like a dirty old hippie either... ;)
Not that kind of dirty.  :o

And I do look older.  That picture is from like 2007.  ::)

7239
The Pub / Re: Raise a Pint of Something
« on: October 13, 2010, 10:51:00 PM »
Yay!  ;D
That's really good news, glad to have a nice story in the news instead of the usual who-killed-who stories.  :-\

7240
Equipment and Software / Re: What can I do with a keg...
« on: October 13, 2010, 10:41:34 PM »
You can pickle cabbage in it. Make pickles, store umbrellas, use it as a fermenter, make a chair or end table out of it, flower pot, if you're really handy you can turn it into a cool urinal. There's so many things...

You would make a great inventor.  ;D
I was thinking he would make a great junk artist.  ;D

7241
Equipment and Software / Re: CFC to Whirlpool question
« on: October 13, 2010, 10:40:34 PM »
Re: enzymes, they are basically all denatured by the end of the boil.  Any that are not denatured or that are refolded by quenching will not be hurt by heating them up again.  And AFAIK there are no enzymes in the wort post-boil that are relevant for fermentation.

For the hop question, the easiest way to think about it since you are recirculating is to think of the whole system as a single uniform temp.  Acids are still being isomerized and volatile compounds will be driven off in the kettle and will continue to be until the temp drops below the threshold.  In other words heating that small amount from 65F to 200F will not drive off more volatiles than just keeping it at 200F would. It either does or does not volatilize at some rate at 200F, how long it stays at that temp is what you need to worry about, not how quickly it gets to 200F.

You're chilling faster than many, so RDWHAHB.

7242
General Homebrew Discussion / Re: Pils-friendly Water chemistry
« on: October 13, 2010, 10:23:26 PM »
I'm going to have to disagree.  For a German pils, that much carbonate is not at all out of line.  I would add calcium sulfate to get you up to 50-150 ppm Ca (depending on how much SO4 you want), but nothing else.  Make that beer first, then decide how you want to tweak the recipe and/or water.  YMMV

7243
Yeast and Fermentation / Re: 1056 and US 05
« on: October 13, 2010, 02:52:52 PM »
They are said to be the same. 

+1

This has always been my understanding as well....but in the past I have experienced slightly better attenuation from US05 over WLP001 using the same recipe.

This is something I'd like to look into.  US-05 gives me too much attenuation, drying out my beers too much.  For once I'd like a beer to ferment down to 1.015 instead of 1.010.  Maybe I should just start buying liquid yeast and keeping some on hand at all times.  But dry yeast is just so damn easy and quick.
Maybe you should start mashing a bit warmer?  Then you can still use the US05 and get lower attenuation.  Bump it up 2 degrees and give it a try.   :)

7244
Equipment and Software / Re: What can I do with a keg...
« on: October 13, 2010, 02:11:01 PM »
Agreed, make sure they actually own it.  If you're getting it from a brewery I wouldn't plan on putting beer in it - if it was still good for that, they probably wouldn't be selling it.  I sometimes pick up kegs from people who obviously stole them, then return them.  Some places are reluctant to give you money back for a deposit if you don't have a receipt, but I know a guy who'll take them and return them to the distributor.  They pay him, he pays in me in beer (he owns a bottle/keg shop).  Win-win.

If it's legit, you can definitely turn it into a boil kettle or HLT.  Or make a grill or smoker out of it.   ;D

7245
Yeast and Fermentation / Re: Smack pack already swelled on arrival
« on: October 13, 2010, 02:05:00 PM »
Yes, make a starter it should be fine.  But also notify the shipper, because either the pack was defective or their yeast shipping procedures are.  They may give you a refund or replacement pack, whether you can use the yeast or not.  It's worth a shot.

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