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 ... 69 70 [71] 72 73 ... 242
1051
Equipment and Software / Re: Beer Box
« on: February 10, 2014, 06:25:09 AM »
Flat sides are nice for storage, but not great for holding pressure. Makes me wonder if the sides will bulge with carbonated beer inside. I'd like it more if it used a small regulator and paintball CO2 tank. I have one of those CO2 injectors for a keg and you have to babysit it at parties. Other than that, possible PITA to clean with just a small opening.
 
For the money I'd buy some 2.5 gallon kegs. They were on sale for $80 last Black Friday.

1052
Equipment and Software / Re: browser settings?
« on: February 09, 2014, 07:54:09 PM »
I use IE 11, but in compatability mode. I also do a lot of GIS.

Sent from my XT1030 using Tapatalk


1053
Equipment and Software / Re: browser settings?
« on: February 09, 2014, 03:29:22 PM »
What version of IE?

Sent from my XT1030 using Tapatalk


1054
General Homebrew Discussion / Re: Malt head?
« on: February 09, 2014, 01:18:07 PM »
How about a few examples of malt forward non-hopped to death beers.
Anything German or influenced by Germany will work, among others.

1055
Yeast and Fermentation / Re: Using Lactobacillus in my Gose
« on: February 09, 2014, 01:15:15 PM »

I thought I could "cheat" by using lactic acid and acidulated malt to achieve this aspect and while it didn't completely fail, it most certainly was a noted flaw in the beer and needed to be corrected.
For yet another tangent, acidulated malt is just malt sprayed with lactic acid.

You can sour with just adding lactic acid, you just need more. But it does tend to be too clean and less interesting. IMHO

1056
Yeast and Fermentation / Re: Using Lactobacillus in my Gose
« on: February 09, 2014, 01:09:59 PM »

I think things are getting crossed here. Rockhopper is talking about souring the mash and duboman is talking about a sour fermentation.

What I understand the process to be is to do the traditional mash and Lauter into the kettle/vessel, cool and pitch the lacto. Allow this to sour the initial wort, then proceed with the traditional boil and continue as a normal beer with hop additions, chill and then pitch the yeast and allow to ferment out, am I correct?
That is what I'm talking about exactly. Of course, it's not the only way.

Sent from my XT1030 using Tapatalk


1057
All Grain Brewing / Re: PH Test Strips
« on: February 09, 2014, 12:44:31 PM »
I think the better way is to get a water test and find out the mineral content of your water. You can predict mash pH based on that. Testing pH is more like step 2.

Sent from my XT1030 using Tapatalk


1058
Yeast and Fermentation / Re: Pitching temp. vs. cool down time
« on: February 09, 2014, 12:34:48 PM »
Better to wait 2, 3, or 12 and pitch at 70.

Sent from my XT1030 using Tapatalk


1059
Yeast and Fermentation / Re: Using Lactobacillus in my Gose
« on: February 08, 2014, 07:46:34 PM »
Chill to 110F and pitch. It'll slowly cool to 90 which is fine. It will just work more slowly at 90. It should taste pretty sour after 24 or 48 hours.

I had a Berliner made with wyeast lacto that was pretty good.

Sent from my XT1030 using Tapatalk


1060
Yeast and Fermentation / Re: Using Lactobacillus in my Gose
« on: February 08, 2014, 02:51:38 PM »
How sour it gets will depend on temperature and how long you let lacto work. It prefers 100-110F. What culture are you using?

Sent from my XT1030 using Tapatalk


1061
Yeast and Fermentation / Re: Using Lactobacillus in my Gose
« on: February 08, 2014, 12:52:20 PM »
Well, nobody does it that way. So...  If you're using a pure lacto culture it might work. Maybe try it on a one gallon batch. Nice benefits of the method recommended to you get stable sourness and no contamination worries.

I've used that method to culture lacto off of grain. You really need to boil after that because the mélange of critters creates some DMS that gets boiled off.

Sent from my XT1030 using Tapatalk

1062
General Homebrew Discussion / Re: Malt head?
« on: February 08, 2014, 07:55:55 AM »
Funny. I've been becoming more of hop head, but yesterday I had a taster of stone enjoy by and considered tossing it. I just want into it.

Sent from my XT1030 using Tapatalk


1063
Equipment and Software / Re: Floating Keg Dip Tube
« on: February 07, 2014, 02:32:01 PM »
And more complicated to clean.

1064
Beer Recipes / Re: Does a BoPils have to include Saaz hops?
« on: February 07, 2014, 09:42:42 AM »
If the judges are good enough to tell that it's the wrong hop, you'll probably get dinged. But badly? Probably only a few points. Style problems tend to be less harshly deducted than technical problems. And if it has no technical problems and everything else is to style, it may still be the best pilsner on the table. In other words, you may loose points, but it's not going to automatically disqualify you from winning.
 
It's also quite possible they won't notice the wrong hop.

1065
Homebrew Competitions / Re: NHC
« on: February 07, 2014, 09:32:51 AM »
I see 23 largely bearded and carrying a few extra lbs homebrewers on stage tied for first place.  Janis turns around and throws the Ninkasi bouquet over her shoulder; hilarity ensues. 
That would be even BETTER than a steel cage match!

Pages: 1 ... 69 70 [71] 72 73 ... 242