### Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

### Topics - morticaixavier

Pages: [1] 2 3 ... 13
1
##### Beer Travel / A good place for lunch en route from DIA to boulder
« on: May 21, 2015, 10:38:15 AM »
Title says it all. Sitting at DIA. in an hour or so I'm headed to boulder and need a place to get a good meal and a beer (of course). The folks I'm traveling with would probably be happy with burgers and I'll make due as long as the beer is good.

2
##### Kegging and Bottling / Law of partial pressures
« on: May 04, 2015, 02:55:50 PM »
This has been nibbling away at my brain for a while now. I purge kegs by filling them to the brim with star san and pushing it out with co2 but I don't transfer under pressure because I don't have pressurized fermenters. I know a lot of folks that just fill and purge the headspace and I've done that as well and I've never had a problem with oxidation. But I suspect this is because of active yeast more than having actually purged the keg effectively. So the other day I say down and flexed my Google-fu. The law of partial pressures states that the sum of the pressures of each distinct gas in a given volume equals the total pressure in that volume. I interpret this to mean that if I were to pressurize a keg to 10psi with normal air there would be about 2psi of o2 pressure in the keg.

Assuming this is correct, and I'm not a scientist so it may be wrong already, if I have a keg with normal air at 2 psi or whatever normal atmospheric pressure was at the time I have about 0.4 psi of o2. Now I can pressurize the keg with pure co2 to 10 or 20 or even 40 psi but there will still be 0.4 psi of o2 there.

The accepted wisdom is that if you then dump that pressure you end up with a significantly reduced amount of o2 because the 20% in normal air was diluted by all the pure co2 and when you released the pressure the o2 left at a rates proportional to the total pressure inside the keg.

But the partial pressure of o2 outside the keg and inside the keg will equalize no matter what so you will always have 0.4psi of o2 inside the keg. Am I missing something? Or is purging the keg completely useless?

3
##### Beer Recipes / APA - what makes it great
« on: April 04, 2015, 05:59:29 AM »
I have consistantly had a problem judgeing APAs. on my online entrance exam for the BJCP my main area of weakness was pale ale style guidlines. And again in my tasting exam I was master level scoring and perception on 5 of the 6 beers but on the APA I was only certified level. So I obviously just don't get this style. In the name of self improvement I've set this as my brewing goal for the next few months. I will craft a great APA. I figure if I can learn to brew one along the way I'll have to learn to judge one.

So as step one I invoke the group mind of the AHA forum. what makes a pale ale great? it can't be as simple as a smaller IPA, although I feel like that's what I get from a lot of commercial examples.

4
##### The Pub / My new keggerator.
« on: March 17, 2015, 11:38:35 AM »

Do you suppose that's bad for the regulator.

5
##### The Pub / The morning after I was forced to stop driving through Tennessee by freezing rain. Tennessee.
« on: February 18, 2015, 08:12:10 PM »

6
##### The Pub / AHA governing committee elections
« on: February 18, 2015, 08:04:21 PM »
Turned out to be easier to find a topper than I thought.

7
##### The Pub / AHA governing committee elections
« on: February 18, 2015, 05:43:28 AM »
My fellow AHAers I would like to announce that I am running for the governing committee this year. I would very much appreciate your support. Here is the link to read my statement and vote. The election is open to all AHA members and includes an entry into a drawing for the lallemand scholarship.

http://www.homebrewersassociation.org/membership/aha-governing-committee/election/jonathan-fuller-3/

8
##### General Homebrew Discussion / Quality, Impact, and Commercial Appeal
« on: January 21, 2015, 12:03:18 PM »
If you had to pick one recipe/style to brew for a contest that was looking for not just accuracy to style but potential commercial appeal and impact what would you brew?

It's not a poll because there would be too many choices.

The only restriction is it would have to be at it's best within 6 weeks of brewday max.

9
##### Beer Travel / ROAD TRIP!!!!!
« on: January 09, 2015, 04:46:18 PM »
Here's a fun beer travel info request. I'm moving across country in February and taking my time. My wife, son, dog, and cat will be picking up, loading what fits into a sweet little 26 foot camper trailer and a 2005 F250 superduty and taking 14-16 days to find our way from Davis CA to Underhill VT. Due to the time of year the northern route is out so we will be heading down I-5 and or 99 and cutting across on I-40 most of the way. Somewhere east of oklahoma we have to cut off I-40 to head to Huntsville AL for a beer. Then we turn northeast and hit I-75, I-40, and I-81 through PA. after that I'll probably play it by ear and try to avoid bad weather as much as possible.

so where else should I stop for a beer?

10
##### Ingredients / Cluster and Onion
« on: January 02, 2015, 11:32:28 AM »
Hey all,

I've got some hops in the freezer that are from some random wild bine near the river in Sacramento. I'm guessing they are cluster as that is the standard 'hops gone wild' variety in northern California. I had a beer brewed exclusively with these same hops, same harvest, same bines. and it tasted like the California cluster hops I've used in the past (Ivanhoe, which is the registered trademark name of a California cluster variety that a local hop farm has registered).

The flavor and aroma are heavy on pineapple, but this batch had a noticeable onion character in the single hop beer. I'm not planning to use them exclusively in this upcoming brew and I remember some discussion of onion character in summit and boil time.

figured I would put the call out and see if the group wisdom had input on when best to use these hops to avoid or minimize the onion character.

Background on the batch:

the malt is all home malted grain medium high kilned base malt with a small addition of home malted crystal and cara malts for character.

I've got some cascade and Willamette grown by my homebrew club as well.

ideas? thoughts?

11
##### Ingredients / Home malted pilsner
« on: December 22, 2014, 08:55:09 PM »
Well it's a bit cloudy. Could probably use a protein rest next time. But it's beer and it tastes pretty good.

12
##### Commercial Beer Reviews / I'm on untappd!
« on: December 16, 2014, 01:30:47 PM »
This is the pro-am brew I did back in January. It was just released last month and is almost gone now but it's kind of cool to see it on untappd.

https://untappd.com/b/thirstybear-brewing-company-stave-series-n-14-bugs-cherries/853151

13
##### General Homebrew Discussion / BJCP Tasting Exam
« on: November 07, 2014, 12:55:36 PM »
Hey All,

I'm taking my tasting exam tomorrow and I just heard from the exam organizer that there are two seats open still. So anyone in the Sacramento area want to jump in on an exam short notice, let me know!

14
##### Beer Recipes / double IPA
« on: October 13, 2014, 09:03:27 PM »
Here's my first attempt at a double IPA recipe.

Thoughts and criticism welcome

Batch size 25 liters (aiming for ~ 20 liters into the keg)
OG 1.082
IBU 103
Est FG 1.012
Est ABV 9.4%

Grist
7 kg US pale malt
1 kg us munich
1 kg evaporated cane juice

Mash at 65c for 75 minutes

Hops
30 grams centennial FWH
30 grams citra FWH

25 grams HG cascade 20 minute whirlpool
25 grams centennial 20 minute whirlpool
25 grams citra 20 minute whirlpool

25 grams HG cascade 3 day dry hop
25 grams centennial 3 day dry hop
25 grams citra 3 day dry hop

pull the first dry hop and repeat for 3 more days.

what do all y'all think?

15
##### The Pub / diesel trucks new v old(er)
« on: October 08, 2014, 02:42:57 PM »
I'm looking at getting a diesel pickup for a long road trip hauling a camper soon. Looking around on craigslist I see a variety of trucks in my general price range and they range from early 2000's ford/dodge/chevy to late 1980's ford/dodge/chevy. They all have 100k plus milage but that doesn't scare me off on a diesel engine. I've always sort of felt that an older truck would be better because things are less automated and computerized so there is a)less to go wrong and b) easier to fix when things DO go wrong.

But they I started wondering if that is old thinking. I mean when I was a kid looking at getting a car or truck this was true but that was 20 years ago so the choice was a 1980's-1990's vehicle or a 1970's vehicle. Would getting a 20+ year old truck gain me anything in terms of simplicity or would I just lose out on reliability and safety improvements since the 80's?

Pages: [1] 2 3 ... 13