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Linux and Beer Brews

I tasted one of these yesterday. The alcohol hottness has faded, but it now has a weird cidery dry finish. It still needs to age a bit longer.

I tried another one of these yesterday and it was awesome. I really liked the floral hops aroma and nice flavor.

I tasted a bottle of this yesterday. It generally tastes similar to my regular pub bitter ales, except that it still has a slight sharp alcohol flavor. I will taste it again in a few weeks to see how it tastes.

Ingredients Guides from www.homebrewtalk.com

I finished bottling for the evening. I am getting better at bottling more quickly (or Miftik helping me really speeds things up. I dunno which)

SG is 1.005 @ 70.2F.(1.006 corrected) This is very low. The beer actually tastes ok, but it is kind of harsh on the flavor. This one needs a little more hops flavor to balance it. I am currently siphoning into my bottling bucket. I expect that this beer will need to age a little to allow some of the flavors to blend. ABV calculates out to 6.2%

Idophor – http://www.bayareamashers.org/content/maindocs/iodophor.htm

I realized that when I posted about calculating extract yield, that I forgot to explain how I calculated brewhouse effieiency. I use the same formula

S.G. = ((((DBCG – Mousture Content – 0.002) * Brewhouse Efficiency * 46.214) * 0.001) +1)

Except that I remove the variable for brewhouse efficiency. The forumla will then assume that the mashing efficiency is at 100%

S.G. = ((((DBCG – MC – 0.002) * 46.214) * 0.001) +1)

This will give us the theoretical maximum ppg of 1 lb of grain in 1 gallon of water. For example, Maris Otter Pale Malt.

S.G. = ((((0.805 – 0.03 – 0.002) * 46.214) * 0.001) +1)
S.G. = 1.035723422 or 35.7ppg

In my bitter 2 recipe I mashed 3 lbs. of Maris Otter Pale Malt, and 1 lb of Briess 10 L crystal malt collecting a final 2.5 gallons of wort at a S.G of 1.043 .

The theoretical maximum ppg of 10 L crystal malt is

S.G. = ((((0.75 – 0.07 – 0.002) * 46.214) * 0.001) +1)
S.G = 1.031333092 or 31.3 ppg

Now, using the formula from John Palmer’s How To Brew, we calculate the maximum theoretical points for our brew using the following formula

((ppg Malt1 x lbs Malt1) / gallons of wort) + ((ppg Malt2 x lbs Malt2) / gallons of wort) = Total Points

((35.7 x 3)/2.5) + ((31.3 x 1)/2.5) = 55.36

This is our theoretical maximum number of points per gallon.

In the wort for the Bitter 2 recipe the S.G was 1.043 or 43 ppg. If we divide our real ppg by the theoretical ppg this will yeild our percentage yeild.

43/55 x 100 = 77.75%

I have been playing around with optimizing ubuntu on Miftik’s laptop today. I found the following information today and have tweaked/tuned. Now the laptop is booting faster and is generally more pleasant to use.

http://ubuntuforums.org/showthread.php?t=89491&highlight=ubuntu+tip https://wiki.ubuntu.com/Teardown http://www.xsol.se/index.php/2007/04/29/feisty-performance-fly-like-a-butterfly/ http://tvease.net/wiki/index.php?title=Tweak_ubuntu_for_speed

I removed the blow off tube, and placed an airlock on the carboy. The SG reading was 1.009 @ 72 F (1.010 corrected). The taste has a very hot (alcohol flavor) and is dry.

The flavor can be attributed to the following

• The yeast strain (Wyeast 1028) seems to attenuate very well, and usually produces a dry beer. As a result the beer is less sweet because the yeast has converted a lot of the sugars into alcohol.
• I mashed at much lower temperatures which produces a wort with more fermentable sugars
• I used 2 lbs of sugar in the raw. (can contribute a cidery flavor)
• I aerated the yeast starter and the wort before I pitched the yeast. This would result in healthier yeast and better attenuation.

This one will need to age a bit for the alcohol “Hottness” to subside.