Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - Jimmy K

Pages: [1] 2 3 ... 239
1
The Pub / Re: Simplified BJCP Score Sheet
« on: Today at 10:43:10 AM »
I don't understand why the score isn't simply the number of minutes a judge would stand in line to buy a bottle of the entry.

2
General Homebrew Discussion / Re: Ask the Experts
« on: March 31, 2015, 09:59:56 PM »
The blocks indicate how much you're avoiding real life. ;)

3
Yeast and Fermentation / Re: Fastferment - are there any cons?
« on: March 31, 2015, 09:43:00 PM »
I believe there are other plastic conicals out there that people like better. Take a look at the mini brew too.

4
All Grain Brewing / Re: Question about a beer I made.
« on: March 31, 2015, 07:10:35 AM »
Perhaps, but sweetness due to lack of hops should have been noticed when you bottled and should not have changed in the bottle. It also would have been a malty sweetness, not a fruity sweetness. It's too bad we can't taste it ourselves. And I was hoping you had some left in the keg to compare.

5
All Grain Brewing / Re: Question about a beer I made.
« on: March 30, 2015, 11:24:03 AM »
Acetaldehyde can also be formed after packaging by the oxidation of alcohol. With a beer gun its less likely, but not impossible, that you introduced oxygen during bottling.
 
Acetaldehyde can also be caused by bacterial contamination - It's a step on the formation of acetic acid from alcohol. Although acetobacter also requires oxygen.
 
It could also be ethyl acetate, which is similarly fruity and leaves a sweet impression - especially the aroma. Ethyl acetate is also caused by bacterial contamination.
 
Is it present in the beer that's still in the keg?

6
Yeast and Fermentation / Re: Type of DME for yeast starter?
« on: March 30, 2015, 05:51:01 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.

Now the thinking is hop resins can prohibit cell budding to some point.
Good to know!

7
Kegging and Bottling / Re: When to reyeast for bottle conditioning
« on: March 30, 2015, 05:46:20 AM »
I would only worry if the beer had bulk aged for a very long time allowing too much yeast to settle out. And even then most lagers don't need it, so we're probably talking about many months of aging. I wouldn't worry about abv until it gets over 10%.

8
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.

9
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.

10
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.

11
All Grain Brewing / Re: Boil Vapors = Bad?
« on: March 26, 2015, 03:18:30 PM »
Haha!

12
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.

13
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.

14
Other Fermentables / Re: Potassium Sorbate after backsweetening
« on: March 25, 2015, 08:35:27 AM »
You're welcome! I'm glad it was useful.

15
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.

Pages: [1] 2 3 ... 239