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Messages - Jimmy K

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1
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.

2
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?

3
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'.

4
Kegging and Bottling / Re: Temperature for priming sugar solution?
« on: June 23, 2015, 09:16:05 AM »
Me too ^^^

5
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.

6
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.

7
Yeast and Fermentation / Re: Berliner Weisse Brewers Yeast
« on: June 10, 2015, 06:05:40 AM »
German ale yeast, or anything neutral.

8
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

9
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.

10
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.

11
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.

12
All Grain Brewing / Re: Apple Juice as Hot Liquor?
« on: May 08, 2015, 09:18:11 AM »
Seems like juice in the mash could screw up your mash pH, but that wouldn't be a worry as sparge water.
Yes, I didn't mean in the mash. I think I would do the mash on the thick side and sparge with cider.
That sounds like a good idea. Remember that sugars in the cider will be completely fermentable, so you might want to mash a little higher.

13
All Grain Brewing / Re: Apple Juice as Hot Liquor?
« on: May 08, 2015, 05:12:24 AM »
Seems like juice in the mash could screw up your mash pH, but that wouldn't be a worry as sparge water.

14
Kegging and Bottling / Re: Law of partial pressures
« on: May 05, 2015, 01:36:20 PM »
Because the partial pressure stuff really only applies to diffusion. Gases mix and behave as a single solution in a situation like purging a keg. Partial pressure forces are tiny compared to the energy of releasing a valve.

15
General Homebrew Discussion / Re: Collecting data at NHC?
« on: May 01, 2015, 05:50:51 AM »
If you're looking for informality, the vibe at NHC is such that you could walk up to any group of people that don't look like they're not terribly busy (most people) and say 'Hey, I have a beer and a survey. Want to try it and provide feedback?' You could do this at the hospitality area, in club night (you don't need a booth, just bring beer), while people are waiting in line to get into the banquet, as people are mingling outside the seminar areas, in the lobby, in the hotel elevator, as guys are waiting in line for the bathroom (women never have lines at NHC) ... basically anywhere, anytime.
 
I have a picture of Randy Mosher at club night two years ago. He had a moving dolly with a keg and CO2 tank strapped to it and a picnic tap. It was a beer he created for a commercial brewery he's involved in, and he was just walking around pouring samples. Super simple.

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