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Messages - gmwren

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46
If you are using a picnic tap, the frequent opening of the lid to pour a beer is the major source of your problem. A small fan will help the circulate air to the Eva-dry unit and increase it's efficiency as well as stabilize the temps in the freezer.

47
The Pub / Re: Budweiser Isn't what it used to be...?
« on: July 28, 2013, 03:01:07 PM »
Back in '74 our German exchange students unanimously said Budweiser was the closest beer to what they drank back home. It wasn't the same, but closest. 15 years later, I couldn't believe anyone would think of saying that as I was living over there for the next 5 years. Must have been a heck of a change that occurred at some point.

48
Events / Re: Announcing the names of the winning beers
« on: July 07, 2013, 02:39:45 PM »
Denny's right. After a hundred or so batches, it gets hard to be creative. Especially when you go over 500 like him.

49
Kegging and Bottling / Re: Bottle Bombs, ...oh my.
« on: July 07, 2013, 06:29:53 AM »
If you bottle at 7200' and drink it at 7200' I would guess you'd be fine(with a fully attenuated beer). If you open the beer at a much lower altitude, it will likely be undercarbonated. Take it to a much higher altitude and it will gush.
I once had Anchor porter (sea level) at an 8000' ski resort and it shot out of that bottle like Old Faithful.
I suspect your porter was infected. I've opened many a sea level brewed beer well above 12,000 feet with no "Old Faithfuls."

50
Kegging and Bottling / Re: Bottle Bombs, ...oh my.
« on: July 07, 2013, 06:22:57 AM »
I brewed for awhile at 7200' as well and yes, the boil temp is reduced. In discussions with the former brewer at Dillon Dam Brewery (~9300') he increased his boil time for better hop utilization. That will have an effect on final volume, but that's an easy problem to fix. Otherwise there should not be an issue with altitude.

51
Commercial Beer Reviews / Re: Trader Joe's Prost
« on: July 06, 2013, 05:38:13 AM »
At least the Mission Street series is OK. It comes from a well know brewery in Paso Robles. If they managed to handle it better it would be fantastic at their prices.

52
The Pub / Re: West Sixth vs Magic Hat
« on: May 21, 2013, 06:35:59 PM »
My favorite quote of someone tasting #9 for the first time "I need to sue somebody!" How appropriate.

53
Yeast and Fermentation / Re: starter volume
« on: April 30, 2013, 04:56:36 AM »
The difference is at a given concentration of wort a larger volume of starter has more sugar for the yeast to eat. Volume doesn't correlate to yeast growth, but total amount of sugar does.
My understanding is that higher sugar content actually starts the yeast on an anaerobic cycle (like you want in beer) while the lower sugars can still encourage aerobic yeast growth resulting in better cell wall strength and more healthy yeast. The starter is supposed to grow yeast not make beer - yet. I've had great luck with starters down to 1.025.
Maybe tschmidlin can chime in?

54
Kegging and Bottling / Re: Taking Newly Bottled Beer on a Plane
« on: April 26, 2013, 06:31:11 PM »
Not to worry. It's not like will it be exposed to the vacuum of space. Most aircraft keep a lower cabin pressure than where I lived in Colorado (7200'.) No bottle bombs there, and none going over 11,995' passes.

55
Equipment and Software / Re: Thermometers - Calibration
« on: April 15, 2013, 10:52:59 AM »
Boiling test is easy. The ice bath is not accurate unless done correctly. See here:http://www.thermoworks.com/learning/thermapen101_creating_an_icebath.html
Now if we could get a calibrating bath for 150...

56
General Homebrew Discussion / Re: Brewing Lagers
« on: February 20, 2013, 02:49:03 PM »
Those frozen bottles are a PITA to squeeze through the neck of my better bottles I use in my fermentation freezer. They might work well in my conical though. It doesn't fit in the freezer, but I have rigged a thermo electric cooler to help bring down the temp a few degrees.

57
General Homebrew Discussion / Re: Brewing Lagers
« on: February 20, 2013, 11:31:40 AM »
To me, it is more of a matter of tap water temperature. When using my various chillers, I can get closer to lager temperatures this time of year when cooling wort. They still go in the fermentation freezer, but less wait time prior to pitching. Summer can be tough getting anything below 80F without a prechiller and sump pump combo.

rather than a prechiller/sump pump, you can knock most of the heat off with hose water first, then create a loop with ice water and get it down to 45df - I live where the water is always ~75-80 and I almost always can pitch right after running off to the fermentor, even in August. 

to the OP - sorry, not much help here - I have freezers for my fermentors b/c I can't even ferment an ale without them!  >:( :o
Uhh, that is the prechiller, sump pump method I was referring to. I do try to get it down with an old wort chiller if only to cut down on the amount of ice required. Still easier to do it this time of year.

58
General Homebrew Discussion / Re: Brewing Lagers
« on: February 20, 2013, 05:51:31 AM »
To me, it is more of a matter of tap water temperature. When using my various chillers, I can get closer to lager temperatures this time of year when cooling wort. They still go in the fermentation freezer, but less wait time prior to pitching. Summer can be tough getting anything below 80F without a prechiller and sump pump combo.

59
The Pub / Re: Why does Budweiser just not get it?
« on: February 06, 2013, 05:55:45 AM »
If anyone still believes "they" still don't get it, read last weekends rather lengthy article from the Washington Post about AB InBev and their attempt at buying out the last 50% of Grupo Modelo. http://www.washingtonpost.com/business/beer-merger-would-worsen-existing-duopoly-by-ab-inbev-sabmiller/2013/02/01/efa78ce8-6b1c-11e2-af53-7b2b2a7510a8_story_4.html Interesting dance between the two bigs (ABI and SABMiller) who really do seem to get it. With craft beer at only 6% of US beersales, the efforts of these giants will place an even stronger hold over the distribution network. Craft beer will have a very difficult time expanding in the future. Yes, they do get it. Unfortunately...

60
Equipment and Software / Re: Removing keg lube?
« on: January 02, 2013, 06:58:35 AM »
I swapped from LubriFilm (keg lube) to CIP-Film due to the lower melting temperature. Its melting point is 120F and I don't feel like I've handled a sappy Griswold Christmas Tree after using it.
https://haynesmfg.com/files/Tech/Technical%20Data%20Sheet_Haynes%20CIP-Film.pdf

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