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Messages - hubie

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121
General Homebrew Discussion / Re: Growth of Homebrewing/Microbreweries
« on: January 01, 2013, 10:45:49 PM »

It is a combination of good beer, friendly owners and staff, nice atmosphere, all in an area that has the population, but few breweries within a 20-30 minute drive.


Don't forget that you also need to set up in a region with beer-friendly laws.

122
If you liked the dubble and want to try something a bit bigger, I can recommend the Corsendonk Christmas Ale.  It is a Belgian Strong Dark Ale.  I received a bottle as a gift and it was very tasty.

123
General Homebrew Discussion / Re: Christmas Presents
« on: December 26, 2012, 09:23:01 AM »
Due to some confusion between family members, I received two Blichmann floor burners!  Since my production isn't too high, I don't think having two burners is the best use of my resources so I think I'll return one and get credit towards a grain mill.  Compared to my old turkey fryer burner, the Blichmann looks like a thing of beauty!  I can't wait to try it out.

124
General Homebrew Discussion / Re: Over-carbonation
« on: December 26, 2012, 08:53:48 AM »
Because you mentioned that it was a split batch, another consideration is how well you knew the volume of the beer you bottled.  If you added the amount of sugar for 5 gallons but you actually had less than 5 gallons in your bottling bucket, you'd end up with more carbonation than you intended.

125
Kegging and Bottling / Re: co2 tank filling
« on: December 21, 2012, 11:17:36 AM »

Temperature change isn't going to affect weight/mass.

Well, sure, maybe for non-relativistic physics ...

By the way, do places that fill CO2 bottles generally also deal with propane?  Most of the places I see for propane (gas stations, big box stores, grocery stores) all have the Blue Rhino setup and I'd like to see what other options I have.

126
General Homebrew Discussion / Re: Forgot to add roasted barley
« on: December 21, 2012, 07:15:29 AM »
It does make me wonder what the effect would be if you did add it now.  I presume that roasted barley isn't fully converted, so you would be adding proteins which I assume could throw a haze, but it is an oatmeal stout so who cares?  I also assume you'd be adding more bitter and astringent polyphenols that probably would have either precipitated out in the boil or have been stripped out by the yeast, so maybe it would taste harsher than it would if it was added in the mash.

This has piqued my curiosity because it goes to what kind of adjustments you can do to your finished beer.  I would guess that the downsides outweigh the upsides otherwise it would be simplest to just make one blonde ale and turn it into five other beers afterwards, and the production breweries do not operate this way.  I'd be interested to hear what some others with a better brewing chemistry understanding than I have would say.

127
Yeast and Fermentation / Re: Process check
« on: December 20, 2012, 02:41:20 PM »
That looks like an awesome book, I really love the use of radar charts to show off the data.  It is the hop aroma reference, correct?  Too bad you need to order them.  It looks like just the thing you'd think the hop industry would want to make available for free.

128
Equipment and Software / Re: Rolling boil gathers no moss...?
« on: December 20, 2012, 01:22:40 PM »
I thought when they made malt extract that they took wort through the boil, so I always figured that the proteins should have coagulated out.

129
Yeast and Fermentation / Re: Increase in FG in secondary?
« on: December 20, 2012, 01:14:46 PM »
Maybe your airlock wasn't on tight and you evaporated 40 percent of your beer off. :)

If you didn't de-gas your secondary sample, you might have had CO2 bubbles lifting your hydrometer.

130
Other Fermentables / Re: Water Profile For Mead
« on: December 19, 2012, 08:54:20 AM »
I'll second the comment regarding krausen.  You should have very little, but if you don't allow yourself much head space then you'll want to degas very slowly.  If you do the staggered nutrient addition approach, make sure to degas before adding the nutrients otherwise it could foam up like adding sugar to a bottle of soda.

131
General Homebrew Discussion / Re: copper v.s. stainless steele
« on: December 18, 2012, 01:54:17 PM »
Copper has a much higher thermal conductivity than stainless steel - about 400 W/(mK) versus 15 or 20.

I'd assume that means that a copper chiller will cool the wort more quickly than a stainless steel one, all other factors being equal.  But I haven't done any calculations, so I'm not sure how great the difference would actually be. Probably fairly small, since your average immersion chiller as a wall thickness of much less than a meter.  That and copper and stainless steel pipes probably don't need the same wall thickness, perhaps steel pipe ends up being enough thinner to mitigate a lot of what difference there is.  So maybe it's not really an issue in practice.

I Googled a bit and I couldn't find any stainless tubing that had a wall thickness anywhere close to its counterpart in copper, e.g., 28 mils for copper and 65 mils for stainless for 1/2" tubing.  Thinking about it purely from a heat flow standpoint, heat transfers to the flowing water 20 times better through a resistance 2.5 times less in copper compared to stainless, so I would think there would be quite a noticeable difference.  It would be fun to see an experimental test of this.

132
Equipment and Software / Re: Rolling boil gathers no moss...?
« on: December 18, 2012, 01:29:42 PM »

There have to be DMS precursors (SMM) in order for DMS to be formed.  Those are driven off when the extract is produced.

I've wondered about this.  When I make a starter with DME and boil it for 10 minutes on the stove, why do I get hot break?  I figured that would have been taken care at the maltster as well.

133
Its my understanding that ownership by a BMC does come with a price.  I'm not saying that it will immediately reduce quality, but if a brewery stumbles financially they can expect to receive guidance on how to reduce costs and increse the bottom line.

This happened to Pierre Celis:  http://www.beer-pages.com/stories/celis.htm.  And I don't think you have to stumble financially, you just need to not produce as much of a profit as analysts think you can.  I remember back in the early 00's there used to be Warner Brothers stores in the malls that would sell any and all things Looney Tunes.  When AOL merged with Time Warner, they closed all those stores to show investors that after the merger they were committed to cutting down the bottom line, even though those stores were profitable.  It sounds like the same thing was done after InBev bought Hoegaarden.  Correct me if I am wrong, but it wasn't as if Hoegaarden was losing money, but that they weren't making enough money and it looked good to Wall Street to close them.

Based on the article gymrat posted, http://www.homebrewersassociation.org/forum/index.php?topic=14144.msg180088#msg180088, it is a pretty good bet that it will keep happening.

134
All Grain Brewing / Re: wit beer
« on: December 17, 2012, 07:24:47 AM »
Lots of folks feel . . .

I'd probably change it to: Some folks feel . . .

135
Ingredients / Re: Storing HOP Pellets
« on: December 12, 2012, 11:41:10 AM »
Right, like when I stick my head in my fermentation chest freezer to look at my beer and I nearly pass out from all the co2...

I did that on the first batch I made using a fermentation chest freezer.  I stuck my head in to take a whiff of the ferment and got a lung full of CO2.  That was one of those after-the-fact forehead-slapping moments where you realize how dumb you can be.  Did the same thing many, many years ago when we were inhaling helium to make funny voices and I took an extra-long breath so that I could talk for a long time.


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