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Messages - dkfick

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406
Other Fermentables / Re: Thinking about trying my had at mead
« on: June 18, 2014, 09:32:43 AM »
I'm a big fan of Sparkelloid for fining my meads as it doesn't impart any off flavors if you leave it in there too long and it does an excellent job at clarifying and leaving behind the flavors.

407
Events / Re: 2014 NHC Grand Rapids Review
« on: June 18, 2014, 08:49:18 AM »
Anyone else get a really sore throat after the conference followed by sickness?  Seems several people I know did... Someone was the Outbreak monkey this weekend.
Yup...soar throat, then sinus congestion/infection.  Yesterday was the worse but ears are still plugged up.

Hey...I think I shook your hand at club night...thanks a lot dkfick  ;)
Yeah I don't normally get sick but like once every couple years... but I'm pretty messed up right now lol.  I didn't do glass sharing so all I can really think of is the pitchers of water... or just having to talk to people with our faces closer due to general loudness at the expo etc...

post NHC 2013 and 2012 are by far the sickest I've been in a couple decades.  I was pretty wary about glass sharing this time, and have thus far avoided illness...

anyone remember that suspect glass rinser in the social club in Philly?

408
Events / Re: 2014 NHC Grand Rapids Review
« on: June 18, 2014, 08:46:37 AM »
Anyone else get a really sore throat after the conference followed by sickness?  Seems several people I know did... Someone was the Outbreak monkey this weekend.
Yup...soar throat, then sinus congestion/infection.  Yesterday was the worse but ears are still plugged up.

Hey...I think I shook your hand at club night...thanks a lot dkfick  ;)
haha yep.  I can't remember which beer I poured down your gullet though ;-)  I don't think my Xmas beer was on so if it was mine it would have been the cask bitter.  Nice to put a face to the name.  Still bummed I skipped the meet and greet.

409
All Things Food / Re: recommend some Pots and Pans
« on: June 18, 2014, 07:50:33 AM »
That company that was at the NHC with the finned pots... they also have pans etc... if you have a gas stove... Obviously I have no idea how evenly they heat.. but in theory it should be pretty even and pretty efficient.

410
Events / Re: 2014 NHC Grand Rapids Review
« on: June 18, 2014, 07:40:37 AM »
Anyone else get a really sore throat after the conference followed by sickness?  Seems several people I know did... Someone was the Outbreak monkey this weekend.

411
Other Fermentables / Re: Thinking about trying my had at mead
« on: June 18, 2014, 07:28:13 AM »
I would add that KMETA shouldn't be necessary in a mead as honey is antibacterial and should already be free of spoilage bacteria and yeast. But yes... Nutrients, nutrients, nutrients.  If you smell any sulfur... Add more nutrients.  Degassing is pretty important as well.  It not only knocks the co2 out of solution to help keep the yeast healthy but it introduces oxygen to the must which will also help the yeast.

412
General Homebrew Discussion / Re: My first storage/aging experiment.
« on: June 18, 2014, 07:22:59 AM »
If you store them cold they will oxidize and change more slowly.  If you store them at room temp they will change quicker.  So for a barleywine I would recommend aging at room temp.  For a light lager I would age cold. etc... If you want (slight) oxidation and flavor development I would age room temp.  I have to age everything at room temp because I can't fit 35 kegs in my kegerator (2) lol.

413
Beer Travel / Re: Untappd
« on: June 18, 2014, 07:20:49 AM »
One of the drawbacks to such use is sometimes I'm friends with the brewer and forget about it... then they are like 'hey why do you hate my beer' lol....

I sometimes enter my homebrews and I'm all over that guy for making s***ty beer.  ;D
heh yeah I never enter homebrew.  I have a few friends that do and all I do is make fun of them because every one of their homebrews they check in are 5's. 

414
Beer Travel / Re: Untappd
« on: June 18, 2014, 07:09:44 AM »
I have been using untappd pretty regularly for 3.5-4 years.  I use it to keep track of which commercial beers i've had and have not had... and roughly what my opinion of them was (to taste not style).  One of the drawbacks to such use is sometimes I'm friends with the brewer and forget about it... then they are like 'hey why do you hate my beer' lol.... At any rate... I'm on there as 'mors'

415
Events / Re: 2014 NHC Grand Rapids Review
« on: June 18, 2014, 06:13:04 AM »
Read this whole thread. Decided to go to Montana on the Hog instead of San Diego next year.
Bummer because it was a blast.

416
Equipment and Software / Re: New Equipment at NHC
« on: June 17, 2014, 08:12:17 PM »
I agree a larger pitch size would be handy sometimes... but really... I think most people would opt to bypass it sadly :-/

417
Equipment and Software / Re: Conical Review
« on: June 17, 2014, 03:04:06 PM »
...Find out volume of cone, to any valves, to any thermowell.

Oooo... nice save. Don't mean to hijack your thread, Steve, but I gotta know - do thermowells come in custom locations (through the top or through the side anywhere you want it) or are they pretty much fixed by the particular manufacturer? Does one mfg put it in the top, and another put it in the side near the cone? Which is best? I'd think you'd want to take your controlling temps near the cone where the heat will be higher, no?

Again; sorry, Steve, for hijacking, but you started a great topic here...
Most homebrew sized conical manufactures put it in a fixed placed midway up.  Stout (the link in the OP) does as well... Though they also allow you to customize your kettle.  You could have one put in the lid if you wanted.  I almost did this actually.

418
Equipment and Software / Re: New Equipment at NHC
« on: June 17, 2014, 11:20:47 AM »
White Labs previewed their Pure Pitch packaging for homebrewers. They have been using it for commercial product for awhile.

Do you happen to know if they will be sold in different sizes?  It looks like they have several different size pouches on the website, but I'm not sure if that's the commercial version or not.
The other sizes are the commercial pitches.  It's going to be the same size culture just in a pouch instead of those horrible vials that explode all over you.

419
Yeast and Fermentation / Re: Cool rehydrated yeast prior to pitching?
« on: June 17, 2014, 10:02:28 AM »
The instructions for Nottingham say to get the rehydrated yeast within 10C (or 18F) of wort prior to pitching. I find that by the time I finish the rehydration process the temp is within, or close to,  18F of the wort.

Sent from my SAMSUNG-SGH-I337 using Tapatalk
Maybe that's what I was thinking... It was a long weekend ;-)

420
Yeast and Fermentation / Re: Cool rehydrated yeast prior to pitching?
« on: June 17, 2014, 09:53:45 AM »
The instructions used to say (not able to look now) to cool it down by slowly mixing in some of the wort with it before pitching. Kara Taylor from White Labs mentioned during her yeast talk that it's critical to get the yeast within 10F of the wort prior to pitching.  Obviously that was for liquid yeast but I would apply the same logic... I am often guilty of being impatient and just pitching the warm rehydrated yeast.  I will be making an effort to add a few spoonfuls of wort to it next time to see if it makes a difference.

Dan, I didn't hear that talk, so bear with me please...is that 10F in either direction?  For years I've been pitching yeast into wort that was maybe as much as 20-25F warmer than the yeast.  I get great results doing that.  But I've also heard that it's not a good idea to pitch warmer yeast into cooler wort, so I would guess that's the direction where it should be 10F.  Did she differentiate at all?
I don't recall her specifying.  I've also never noticed anything 'off' with having a bit of a temp variance but I figured it's an easy enough thing to do I would give it a try and see.  If it's colder I guess you would have to have some cold water or something to add in to the yeast to bring the temp down?  Adding wort back to it would always leave it in the slightly 'warmer' side since the wort itself couldn't cool it below it's own temp...

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