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Messages - Jimmy K

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1
All Grain Brewing / Re: Magical Water
« on: March 27, 2015, 12:06:35 PM »
I suspect the answer is because you are adding plain water and removing water with dissolved sugar (dissolved out of the grain). If you dissolve table sugar in plain water the total volume will increase slightly.

2
All Grain Brewing / Re: Boil Vapors = Bad?
« on: March 27, 2015, 07:45:46 AM »
Hrm...

Are wort boil vapors bad for you?

1.) I don't know but I stuck my head in a bunch of C02 and nearly died
2.) I don't know but ethanol is bad for you
3.) I don't know but I almost fell into a vat of whiskey
4.) I don't know but I cooked beef in cheap wine and almost seared my face off

Wow.
Grain silos are also dangerous places. Never walk on grain, you can get sucked under and killed.

3
Beer Recipes / Re: Stylistic question.....
« on: March 27, 2015, 07:22:16 AM »
This looks like a fairly classic dubbel recipe and it's fairly similar to the one in Brewing Classic Styles.
 
https://www.brewtoad.com/recipes/black-scapular-dubbel-by-jamil-za
 
The only exception would be the kiln coffee malt, but I doubt a 1/4lb is going to give it enough roast to be a problem. The style does say - 'never roast or burnt' aroma/flavor so taste it and decide. Or enter it as both Belgian Dubbel and 16E - Belgian Brown Ale.

4
All Grain Brewing / Re: Boil Vapors = Bad?
« on: March 26, 2015, 03:18:30 PM »
Haha!

5
All Grain Brewing / Re: Boil Vapors = Bad?
« on: March 26, 2015, 02:56:33 PM »
I don't think so.  That much stream might damage structures over time. Besides that it's like making soup.

6
Yeast and Fermentation / Re: Type of DME for yeast starter?
« on: March 26, 2015, 07:17:46 AM »
The only thing about malt extract for starters that is important is to use unhopped extracts.
Say what?
 
I'm just curious because starter instructions I've seen from older books called for hops, presumably to ward off bacteria. I just assumed that was abandoned due to the cost and the fact that good sanitation made it unnecessary.

7
Other Fermentables / Re: Potassium Sorbate after backsweetening
« on: March 25, 2015, 08:35:27 AM »
You're welcome! I'm glad it was useful.

8
All Things Food / Re: Bramble/ribe varieties
« on: March 24, 2015, 09:55:38 AM »
Ithought they only fruited on second year canes? or is that blackberries?
Summer bearing raspberries produce on second year growth. Ever bearing varieties produce on 2nd year growth in the summer and first year growth in the fall. Some people chop them back and go with the fall crop only to keep the plants more manageable.
 
Also - my elderberry is great and has no pest or disease problems. Even the birds leave it alone until the berries are overripe.

9
Yeast and Fermentation / Re: Sanitized nutrients
« on: March 24, 2015, 04:15:52 AM »
Sometimes, no, no. I don't boil if adding mid-ferment to cider.

10
Commercial Beer Reviews / Re: Beer Camp Hoppy Lager
« on: March 23, 2015, 05:43:52 PM »
That could be true. I split every bottle in that case with my wife. She'd skewer me if I didn't. :)

11
My favorite - I know a Grand Master judge who describes floating particulates in beer as 'sea monkeys'

12
Many beers with high rates of Simcoe, Citra, other New World hops are just cat pee to my wife. She is much more sensitive to it. I get the pine and fruit.



+1.  It's funny how differently people perceive hop aromas. Occasionally I'll pick up a slight cattiness from Simcoe, but mostly pine and fruit as well. I get none from Citra. But I'm really sensitive to the onion/garlic thing, which I strongly dislike.
I don't get cat pee at all, just blackcurrant skin. But I'm the same way with the onion/garlic/Asiago thing. Anything more than the faintest hint and the beer starts to become savory to me and I can't bring myself to drink it.

I'm curious to see what others will think of Wai-iti once it starts becoming more widely available in the US. I just get straight up, concentrated blackcurrant from that hop. I wonder if others will get a lot of cat pee from that one.
I've never skinned a blackcurrent and imagine it's very tedious. And anyway, it's very difficult to get fresh blackcurrents in the US, so I always wonder where descriptors like that come from.

13
Other Fermentables / Re: Potassium Sorbate after backsweetening
« on: March 23, 2015, 05:04:45 PM »
No need to add it ahead of time. It will be fine.

14
Commercial Beer Reviews / Re: Beer Camp Hoppy Lager
« on: March 21, 2015, 04:25:14 AM »
They were all collaborations, but brewed by sierra. I had it, but that was last summer. Was it fresh?

15
The Pub / Re: Homebrewing in 2015
« on: March 20, 2015, 06:23:44 AM »
My real answer would be that I'm sure I could LEARN to brew without a computer. However, if you asked me to do it tomorrow I'd be lost.

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