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Messages - Jimmy K

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1
Other Fermentables / Re: Funky Cherry Cider
« on: December 30, 2015, 04:55:40 PM »
I would think specialty since the Brett character is also unusual.

2
Equipment and Software / Re: Cold Plate Jockey Box Question
« on: December 30, 2015, 04:53:50 PM »
I think it's more that you need to have water with coils. Ice is often way below freezing and I've seen beer freeze in coils surrounded by only ice. Liquid water guarantees or won't stop below 32F.

With a cold plate it doesn't matter because the metal is much thicker. Some of the ice melts before the plate gets too cold.


3
Other Fermentables / Re: Yeast Nutrient and Cider
« on: December 29, 2015, 08:19:38 AM »
Takes at least 2 months or maybe 3.  I keep wondering if I should bottle mine from October -- I probably could but I am also lazy and it is likely still fermenting anyway.  A couple of my 4 batches are definitely still slightly active yet.  Guess I should check on all 4 again and see where they are at.

I also find it easy to forget my ciders. I've been trying to find a way to leave more of the fresh cider taste in my fermented cider without having to back sweeten.
Keeping fermentation as cool as possible will help retain the volatile apple flavor/aroma compounds that a fast fermentation blows off. I've used Premier Cuvee in the past at about 45F and been very happy with the residual apple flavor. Premier Cuvee also performs well with minimal nutrient additions (not producing sulfur), and adding less nutrients helps slow down fermentation (along with temperature).

4
Other Fermentables / Re: Cinnamon: boil or not to boil?
« on: December 29, 2015, 08:15:28 AM »
Cinnamon has several different flavor compounds and they seem to be best released by heat. But you don't have to boil your cider either. You can just boil the cinnamon in a small amount of water and add that to the cider.

5
Other Fermentables / Re: Lemon as a Yeast nutrient
« on: December 29, 2015, 08:09:34 AM »
There seems to be some 'mythology' around meadmaking, but I don't know any experienced meadmakers who would add fruit to mead as a replacement for nutrients. Doesn't make sense since wine and cider makers still add nutrients to their musts. Fruits just aren't dense enough in nutrients that adding a small portion will make a difference in the nutrients available to yeast.

So I'd guess lemons will work as well as oranges do.

6
General Homebrew Discussion / Re: Send beers to NHC from outside US
« on: December 19, 2015, 05:57:39 AM »
Do you want to ship it out bring it with you personally. Bringing beer in luggage shouldn't be a problem. I and many others have done it.

7
Beer Recipes / Re: Hard Root Beer - Anyone have a recipe?
« on: December 14, 2015, 04:14:17 PM »
If they want one that tastes like the popular mass market models, the secret is an FG > 1.050

8
Kegging and Bottling / Re: Carbing up a 9.5% IBA
« on: November 16, 2015, 10:50:56 AM »
If you can, warm it up more to hurry it along. 6 days isn't much and 68 isn't that warm.

9


...Because we all know that's really all there is to it. Develop an IPA, a blonde, a stout, maybe a seasonal barrel aged sour, then... oh and a pumpkin beer, then go pro. You just... go pro. Yee haw.

Needs more IPA's


10
Other Fermentables / Re: Normandy Cider Recipe
« on: November 07, 2015, 07:46:02 PM »
Published where? I think many are interested (including myself).

11
Other Fermentables / Re: zombie killer type of cyser
« on: November 07, 2015, 07:41:44 PM »
I use a small amount of nutrients and smell the airlock every day. I'll add more as soon as it starts to smell sulfury and it immediately goes back to smelling like apples.

12
Other Fermentables / Re: Crystal Cider
« on: November 07, 2015, 07:32:16 PM »
A friend of mine tried to sweeten cider with maltodextrin, figuring that it is unfermentable. It kind of worked but the sweetness didn't last. It did give the cider extra body which was nice. Crystal is worth an experiment, but my gut says it's going to overpower the apple flavor. No reason you couldn't steep, boil, and ferment separately and blend either.

13
Yeast and Fermentation / Re: Harvest Yeast from Cider?
« on: October 25, 2015, 07:01:58 AM »
Fresh yeast, should work out great.

14
Yeast and Fermentation / Re: Hard cider fermentation stuck?
« on: October 06, 2015, 08:05:16 AM »
I'll just added that pectic enzyme is denatured by alcohol so it must be added to juice before fermentation.

15
Other Fermentables / Re: Pressing apples and pears.
« on: September 20, 2015, 06:50:44 PM »
I recently used the juicer method that was written up by AHA last year and it worked very well. Great extraction taste and very easy. Plus it was all done in a small kitchen.

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