Kegconnection Complete Starter Kit and More Giveaway!

 Home Brew Forums > Search Results

 Showing results 1 to 25 of 500 Search took 0.06 seconds. Search: Posts Made By: a10t2
 Forum: DIY Projects 04-26-2013, 03:27 PM Replies: 6 Views: 1,135 Posted By a10t2 Because with an LM317 it isn't the value of... Because with an LM317 it isn't the value of either resistor that sets the voltage, it's the ratio between them. I was using a 220 ohm fixed resistor, so a 2.5 kohm pot allowed for a range of ~11 V. ...
 Forum: DIY Projects 04-26-2013, 02:56 PM Replies: 6 Views: 1,135 Posted By a10t2 V = IR 12 = 0.17*R R = 12/0.17 = 71 ohm ... V = IR 12 = 0.17*R R = 12/0.17 = 71 ohm The closest common value would be 100 ohm: http://www.parts-express.com/pe/showdetl.cfm?partnumber=023-604 A 25 ohm would only allow you to reduce the...
 01-29-2013, 06:06 PM Replies: 13 Views: 925 Posted By a10t2 Only if you use an old, inaccurate calculator. ;) Only if you use an old, inaccurate calculator. ;)
 11-16-2012, 02:02 AM Replies: 113 Views: 14,848 Posted By a10t2 This may be helpful: ... This may be helpful: http://seanterrill.com/2011/04/07/refractometer-fg-results/
 11-16-2012, 01:59 AM Replies: 113 Views: 14,848 Posted By a10t2 You're right... not sure where I went wrong doing... You're right... not sure where I went wrong doing the math there. At any rate, it's still about on par with measurement errors. Based on previous results, I know that a 1.03 correction will get me...
 11-11-2012, 11:04 PM Replies: 113 Views: 14,848 Posted By a10t2 I found this thread by pingback to the... I found this thread by pingback to the refractometer calculator, so I'm sorry to be so late to the party. I suspect that any variation you're seeing is due to measurement technique, rather than a...
 08-21-2012, 10:04 PM Replies: 6 Views: 563 Posted By a10t2 If you're fermenting only simple sugars, then you... If you're fermenting only simple sugars, then you wouldn't need a correction factor, and you'd want to use an FG correlation intended for wine, not beer.
 Forum: Fermentation & Yeast 05-11-2012, 02:33 PM Replies: 54 Views: 4,157 Posted By a10t2 Exactly; that's what makes it a survey. There's a... Exactly; that's what makes it a survey. There's a second uncontrolled variable - the equipment/recipe/process. If I polled 100 people on their choice of breakfast cereals and compiled the...
 Forum: Fermentation & Yeast 05-10-2012, 12:19 AM Replies: 54 Views: 4,157 Posted By a10t2 BYO only puts select articles online:... BYO only puts select articles online: http://www.byo.com/component/resource/article/Indices/18-Brewing%20Science/2025-pitching-rate-experiment You should be able to find the episode discussing the...
 Forum: Fermentation & Yeast 05-08-2012, 04:44 PM Replies: 54 Views: 4,157 Posted By a10t2 You have to specify: "enough" yeast for what? A... You have to specify: "enough" yeast for what? A few thousand cells will successfully ferment a 5 gal batch, given enough time. What that would taste like, who knows. In order to achieve the...
 Forum: Fermentation & Yeast 11-21-2011, 03:32 AM Replies: 42 Views: 5,116 Posted By a10t2 As I said later on, I think it's justifiable to... As I said later on, I think it's justifiable to discount the preferences of tasters who can't differentiate the two beers. That said, I wanted to clearly distinguish my interpretations from the...
 Forum: Fermentation & Yeast 08-16-2011, 01:11 AM Replies: 14 Views: 606 Posted By a10t2 170°F is pretty marginal as far as denaturing... 170°F is pretty marginal as far as denaturing enzymes goes. Ideally you want to get to at least 80°C (176°F). And then you need to hold that temperature for at least 15 min for all the proteins to be...
 08-15-2011, 02:30 PM Replies: 14 Views: 481 Posted By a10t2 Make a small starter and pitch it at high... Make a small starter and pitch it at high krausen. After this amount of time I'd be worried about some contaminating microbe or other getting going in a serious way. You need to get some active yeast...
 08-15-2011, 02:21 PM Replies: 7 Views: 334 Posted By a10t2 You could do something like a barley wine, old... You could do something like a barley wine, old ale, or strong Belgian-style ale (BDSA or Quadrupel). It should ferment out in 10-14 days or so, then would benefit from several months of aging. Good...
 Forum: Fermentation & Yeast 08-15-2011, 02:15 PM Replies: 14 Views: 606 Posted By a10t2 86% ADF isn't all that high for 001. I've mashed... 86% ADF isn't all that high for 001. I've mashed as high as 72°C in order to keep attenuation in the 70s when using that strain. It's entirely possible that your thermometer is accurate at boiling...
 Forum: Bottling/Kegging 08-13-2011, 02:04 PM Replies: 12 Views: 1,017 Posted By a10t2 I'm not sure I follow. I didn't edit either post.... I'm not sure I follow. I didn't edit either post. At any rate, I think there is a point in continuing, because disseminating accurate information can only make us all better brewers in the long run....
 Forum: Bottling/Kegging 08-12-2011, 03:50 AM Replies: 12 Views: 1,017 Posted By a10t2 Granted, but that's the definition of the... Granted, but that's the definition of the original strain having stalled out. If the original pitch of yeast doesn't get down to the attenuation limit of the wort, there will be a problem no matter...
 Forum: Bottling/Kegging 08-12-2011, 03:34 AM Replies: 12 Views: 1,017 Posted By a10t2 Only if the original strain stalled out though.... Only if the original strain stalled out though. And in that case you'd have grenades no matter what yeast you used to condition.
 Forum: Bottling/Kegging 08-12-2011, 03:00 AM Replies: 12 Views: 1,017 Posted By a10t2 I would rehydrate it following the manufacturer's... I would rehydrate it following the manufacturer's directions and mix it into the bottling bucket at the same time as the priming sugar solution. 1-2 g of yeast per 5 gal should be enough. The type...
 Forum: Brew Science 08-11-2011, 10:10 PM Replies: 3 Views: 294 Posted By a10t2 Not necessarily. Your municipality might have the... Not necessarily. Your municipality might have the data if you call or email them.
 Forum: Brew Science 08-09-2011, 03:23 PM Replies: 3 Views: 294 Posted By a10t2 That's a water quality report, intended to supply... That's a water quality report, intended to supply information on potential toxins. The only compound there of interest to brewers is sulfate. In addition to that, you'll want calcium, magnesium,...
 Forum: General Beer Discussion 08-04-2011, 03:08 PM Replies: 73 Views: 4,361 Posted By a10t2 I wouldn't look at it that way, since if I knew I... I wouldn't look at it that way, since if I knew I was going to be giving it all away I definitely would not be brewing anyway. But let's say that you keep your day job and only brew once a week,...
 Forum: General Beer Discussion 08-03-2011, 04:29 PM Replies: 73 Views: 4,361 Posted By a10t2 I'll assume a 10 gal batch. Since a couple people... I'll assume a 10 gal batch. Since a couple people mentioned SNPA, an average-gravity, moderately-hopped APA would look something like: 20 lb grain: \$15 8 oz hops: \$6 Yeast, you'd be repitching,...
 Forum: Fermentation & Yeast 08-03-2011, 04:05 PM Replies: 4 Views: 466 Posted By a10t2 As long as you can effectively sanitize it you... As long as you can effectively sanitize it you can use pretty much anything. I do all my starters in a 1 gal glass jug, which works on my stir plate but not on all.
 08-02-2011, 12:11 AM Replies: 7 Views: 756 Posted By a10t2 Generally, you can estimate how fermentable a... Generally, you can estimate how fermentable a crystal malt will be based on its color. Very light crystals (like Carapils or dextrin malt) don't get hot enough to fully convert, and very dark malts...
 Showing results 1 to 25 of 500