Is BIAB the next logical step?

centsoffreedom · 1 month

I've done a 19lb, 1.090 OG brew in my 10 gallon pot before. It was tight, but I got it in there. My efficiency suffered a bit, though. Definitely couldn't do any more, but I don't really have a desire to brew anything stronger than that.

Dakillakan · 1 month

No problem. Also forgot to mention, it shouldn't matter when you add the lactose since it's non-fermentable, but I've have good luck adding it at bottling (same process as the priming sugar, boil up some water and dissolve it). That way, you can do split batches for testing purposes

Dakillakan · 1 month

With 8lb of Maris Otter, and only 2.5lb of specialty grains, you'll be fine. According to this, you'll have a mash with ~95 L, and need 30 L to fully convert. For reference, I do a stout that's:

7lb Maris Otter
2.5lb Biscuit
1.5lb Pale Chocolate
1lb Flaked Oats
0.5lb Chocolate

and I get 75% efficiency

honestale · 1 month

Just some background.. Hawker was my first full time job out of college, got laid off in company wide reductions, started working at my old college job as a part time surveyor which later evolved into a full-time engineering position. I'd like to be working in the mechanical side of things again, but haven't had any luck. An example of jobs I've been applying to

(Also, Google Docs messed with the formatting just a tad, the horizontal rules don't go through the text in the actual .doc file)

ubermarkamark · 1 month

For reference, this year I'm going to try and use a gallon of fresh heads. I've used a quart before, and there just wasn't anything noticeable in there. There's only a limited period of time when you can brew this, so it's a little hard to experiment, hence the uncertainty with the amount.

When I say a quart, I mean I comfortably filled up a quart size freezer bag. I wasn't really jamming anything in there, but it was full

ubermarkamark · 1 month

You can find dried greens online, people use them in teas, I guess (sfherb.com sells the greens and root). I've had no luck finding dried flowers, though, which is a shame because our yard has (un)fortunately been spared the past couple years.

ubermarkamark · 1 month

It's hard to quantify. If I drank it not knowing it had dandelion greens in it, I would have never guessed. It didn't scream DANDELIONS, but it definitely tasted different. The bitterness was a bit more mellow than normal, and it had some... leafy tones, I guess? Does that make sense? It was a fine beer, as expected.

Here's their description (looks like it used greens in addition to hops, not in lieu of. My mistake).

ubermarkamark · 1 month

The reason for only using the flower in dandelion wine is to avoid the bitterness of the greens, which is fine in beer. New Belgium made a dandelion ale (I had it in the tap room, not sure if they released it) where they just used dandelion greens instead of hops. Tasted great.

OP, I do a Belgian Blond with dandelion flowers in the secondary. I don't really use a set amount, generally as much as i can get my hands on. This year I'm also going to add some greens to the boil, probably around the 15 minute mark. Previously, I haven't gotten a lot of flavor out of the dandelions, but it's still a damn fine beer

Edit: Whoops, here's the recipe http://hopville.com/recipe/885421/belgian-blond-ale-recipes/elfin-ale

honestale · 1 month

PM sent

MrsPumpkincrook · 1 month

I'm curious about the amount of maple syrup you used. Is that the standard amount to really get any flavor out of it? I recently used about 1.5# of grade B in a smokebeer (also bottled with half maple syrup/half brown sugar), but it's not really detectable, MAYBE a hint if you're really looking for it. I'd be worried about drying the beer out, but it seems you'll have a nice FG. Hope it turns out well!

honestale · 2 months

SolidWorks, sorry.

Thanks for the critique. I'll play around with the dimensions a bit more, I was kind of just eyeballing it. My friend decided 3 days ago he's going to New Zealand for a month, so I'll have a lot of time to play around with it.

honestale · 2 months

My friend has a Makerbot Thing-o-matic, so not a professional one, but it's pretty awesome nonetheless.

honestale · 2 months

I was using this as a reference, but it's not really the best angle. It changes game to game, though, so I guess I was going off Skyward Sword. I'll probably end up combining a few of my favorite elements from all the different versions, though.

betelgeux · 2 months

I've been wanting to get into wet shaving for a while, and this seems like a great place to start. Quick question about the razor, though. Is it "shave ready", or would it need to be professionally honed? I see ClassicShaving offers this, do they generally do a good job?

ignanima · 2 months

I believe that would be 24 cents a dozen.

In all seriousness, though, I'd say, as cliched as it sounds, liquor/beer would be the best bet for a luxury trading item

HellaSober · 3 months

I think everyone just has the "get out in front" ethic engrained in their mind. If they do, it's almost easy to be able to secure your ability to take the lead late in the game while still maintaining a healthy income. The boxing out strategy always works well for me in this regard

HellaSober · 3 months

Maintaining a close 4th/5th place is Power Grid is a surprisingly overlooked strategy. It can be pretty effective if you box people out of certain areas, or go to places with slightly higher connection fees that would deter hopping in order to achieve this, and having first access to resources and a look at all the power plants is well worth it, and you can usually save up enough money to finish the game and power all your towns.

hoodatninja · 3 months

a10t2 brings up a good point. I'm not sure of the exact chemistry, but a diacetyl rest works because the yeast re-absorbs the esters. Since it's in a secondary, it might not help. Either way, though, wouldn't hurt, and depending on the style a little diacetyl isn't the worst thing in the world

hoodatninja · 3 months

Once fermentation stops, you can do a diacetyl rest, which involves raising the temperature to mid 60s or so and letting it sit for a couple of days if you're worried.

Anecdote: I did a California Common using a bock yeast, fermented in the mid 60s, and got some crazy diacetyl odor coming out of the airlock. I let it sit about two weeks after fermentation, and when I bottled it, there was absolutely NO indication of any off flavors at all.

stupid_human · 3 months

This. A tight fit is a obviously a good thing, but it's damn hard to get it on there without heating the tubing up first.

CorbetG · 3 months

Do you use a homemade bag? if so, what material? I've been using the 5 gallon paint strainer bags form home depot in my 10 gallon pot, and my limit seems to be 18 pounds (and that's spread over 2 bags)

honestale

TROPHY CASE

you'll need to login or register to do that

create a new account

login