drsmurto wrote:1g accuracy is fine. I was referring to your old kitchen scales with the needle dial. The error in those is probably more than 20g!
Like Kev says, 1g accuracy wont worry you until you start doing water modifications when you start weighing out as little as 1g.
Cheers
DrSmurto
Racer, I would suggest not microwaving, do not do that.racer wrote:G,day all.
Im looking for a recipe to better my K&K that I do at the moment.
With all the rave reviews this one gets, I thought I would start with this one.
Im not one to have heaps of hops so for starters should I reduce the hop additions until my pallet gets use to it or go all the way.
You could say im one of those that are only use to the BBQ type of brew and the commercial VB & New. Dont shoot me for that please.
Just looking at stepping up in the world of HB.
One othe thing is I brew at work and carnt boil the contens on the stove. All I have is a microwave. Is this OK? Any suggestions appreciated.
scblack wrote:racer wrote:<snip>
Dry hop them and give it a lash - but do not microwave.
I would think the microwave may nuke(cook) the hops beyond any usefulness. A microwave cooks from the inside of an item, it does not heat like a stove top from the external heat source. Hence in a microwave you see the edge of food which is thinner being nuked. I could see the hops in a brew turning out the same.drsmurto wrote:scblack wrote:racer wrote:<snip>
Dry hop them and give it a lash - but do not microwave.
You talking from personal experience schblack?
Care to share why not?
I dont see why this couldnt be done.
scblack wrote:I would think the microwave may nuke(cook) the hops beyond any usefulness. A microwave cooks from the inside of an item, it does not heat like a stove top from the external heat source. Hence in a microwave you see the edge of food which is thinner being nuked. I could see the hops in a brew turning out the same.drsmurto wrote:racer wrote:<snip>
Dry hop them and give it a lash - but do not microwave.
You talking from personal experience schblack?
Care to share why not?
I dont see why this couldnt be done.
Plus the fact that I HATE the taste of a coffee that has been reheated in a microwave.
How does anyone imagine you are going to hold a rolling boil for 15 minutes in a microwave?
A common misconception is that microwave ovens cook food from the "inside out". In reality, microwaves are absorbed in the outer layers of food in a manner somewhat similar to heat from other methods. The misconception arises because microwaves penetrate dry nonconductive substances at the surfaces of many common foods, and thus often deposit initial heat more deeply than other methods. Depending on water content, the depth of initial heat deposition may be several centimeters or more with microwave ovens, in contrast to broiling (infrared) or convection heating, which deposit heat thinly at the food surface. Depth of penetration of microwaves is dependent on food composition and the frequency, with lower microwave frequencies penetrating better.
OH well, I'm wrong there, thanks for that.sathid wrote:Sorry, but that is untrue. Microwaves DO NOT cook from the inside out.
However, microwaves can accelerate some chemical reactions, so it may have an impact on the isomerisation of the alpha acids.A common misconception is that microwave ovens cook food from the "inside out". In reality, microwaves are absorbed in the outer layers of food in a manner somewhat similar to heat from other methods. The misconception arises because microwaves penetrate dry nonconductive substances at the surfaces of many common foods, and thus often deposit initial heat more deeply than other methods. Depending on water content, the depth of initial heat deposition may be several centimeters or more with microwave ovens, in contrast to broiling (infrared) or convection heating, which deposit heat thinly at the food surface. Depth of penetration of microwaves is dependent on food composition and the frequency, with lower microwave frequencies penetrating better.
Timmsy wrote:Tried a mates version of LCPA and was bloody nice. Will be trying it myself soon. It was.....
-Black Rock Pilsner Blonde
-500grms dex
-200grms corn
-250grms light malt dry
-150grms wheat malt
-10gms cascade 20mins
-5grms tettinanger 20mins
-15grms cascade 2mins
-10grms tettinanger 2mins
-let it stand 10mins
Kevnlis wrote:Sorry but there is no real way to bottle carb a beer and have no sediment. You can however use a yeast that tastes nice in suspension like a recultured CPA yeast
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