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Messages - Jimmy K

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1
General Homebrew Discussion / Re: Question on lengthy boil times.
« on: August 11, 2015, 07:44:43 AM »
This is pure speculation but longer boils might be necessary for some modern breweries to drive off DMS due to the closed configuration of their boil kettles.
Modern kettles have a condensate trap that keeps vapors from dripping back into the kettle.

2
General Homebrew Discussion / Re: An extremely important reminder
« on: July 14, 2015, 10:15:31 AM »
I just heard about this.  I post it here as a warning/reminder to be careful.

http://www.gofundme.com/zaf57s

Oh my gosh, that is awful.  Any word on how it happened?  Lesson we can learn?
Apparently a boilover on a kettle in the 7-15 barrel range happened just after she added hops.

3
The Pub / Re: Are these cherries?
« on: July 14, 2015, 07:09:02 AM »
Apparently you can make jelly from pin cherries. http://puttingupwiththeturnbulls.com/2010/08/30/pin-cherry-jelly/

4
The Pub / Re: 10 days to exam
« on: July 14, 2015, 07:03:46 AM »
Thank you Jim.  I was hoping they would post the Proctor's sheets for comparison to your own to see where you went wrong.
I would email the lead grader and see if they'll share some advice. They don't usually share proctors scoresheets, and I think those would be less helpful than you'd expect. It's really based on the proctors, admin's notes on the beers, and a consensus of the examinees too.

5
Ingredients / Re: Flour
« on: July 02, 2015, 03:58:46 AM »
Probably a shortcut to a turbid mash that leaves unconverted starches as food for souring critters.

6
Other Fermentables / Re: Brett Melomel
« on: June 28, 2015, 08:38:49 PM »
My guess - somewhere between nothing and not much due to the lack of sugars in finished mead for Brett to feed on. I also remember reading that funky Brett flavors are formed by Brett modifying phenols, generally absent in mead. But who knows?

7
Going Pro / Re: Start up funds?
« on: June 26, 2015, 08:34:58 AM »
Maybe you already know the answer, but my first question would be why is the local shop going out of business. Is it successful? Or are they failing? If they are failing, be really sure that you could you do better.
 
Otherwise, talk to other banks. I can't imagine that a bank would tell you a 'minimum loan amount'.

8
Kegging and Bottling / Re: Temperature for priming sugar solution?
« on: June 23, 2015, 09:16:05 AM »
Me too ^^^

9
Kegging and Bottling / Re: Star san foam
« on: June 23, 2015, 09:14:42 AM »
They sent me giveaways for a competition once including a T-shirt that said 'Don't fear the foam'.
 
The sanitizing power is in the acidity - once diluted, even a little, it's harmless.

10
Going Pro / Re: Question about Restrictions of brewery location
« on: June 13, 2015, 04:33:25 AM »
I think mostly it means the brewery space must be completely separate and the space can't be shared with some other use. I've heard you can open a brewery at your house if it's in a separate outbuilding, or at least a garage separated by a locked door. This probably depends on your local inspector, not to mention local regulations. State and zoning laws are often more restrictive.

11
Yeast and Fermentation / Re: Berliner Weisse Brewers Yeast
« on: June 10, 2015, 06:05:40 AM »
German ale yeast, or anything neutral.

12
Hop Growing / Re: Bugs bad or no?
« on: June 04, 2015, 07:45:05 PM »
Link wants me to log into your aol account. Try a free photo upload site. I use imgur

13
Kegging and Bottling / Re: Sanitizing tap
« on: May 27, 2015, 02:06:10 PM »
I just keep a squirt bottle of Star San and hit the tap after pouring. It drains out into the drip tray and air dries clean.

14
General Homebrew Discussion / Re: State of home-brewing
« on: May 27, 2015, 02:03:02 PM »
And THAT ^^^ is why this forum is great. I'd also point out that though some homebrew forums may be declining, this one seems to keep growing.

15
Ingredients / Re: "Modified" grain
« on: May 13, 2015, 09:42:07 AM »
I just saw a presentation about malting by Deer Creek Malthouse. He described it as the amount of time the barley is allowed to germinate before being dried and kilned. The acrospires (ie- tiny baby plant) grows up the side of the barley grain, when it reaches the tip, the grain is fully modified. The grain is creating/or activating enzymes as it germinates (you know, like alpha amylase) so being fully modified means the entire grain has begun the germination process and is full of enzymes.

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