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Messages - Jimmy K

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1156
Beer Recipes / Re: Which Cocoa Powder for a Mocha Stout
« on: January 24, 2014, 10:51:25 AM »
Ooohhhhh. You must have the no sugar added Nesquik.  The one I was looking at, sugar was the first ingredient.  Maltodextrin increases body more than sweetness in my experience. Sucralose is Splenda. It will provide sweetness, but it's different from malt sweetness. At least more of that Nesquik is actually cocoa powder, it's the first ingredient.

1157
General Homebrew Discussion / Re: AHA Financials
« on: January 24, 2014, 09:20:13 AM »
No financials, but it does mention that the conference has been profitable since 2007. If someone were questioning that though, I'd have two points. 1- As mentioned before, it should be somewhat profitable or it would die. It's impossible to run a perfectly break even conference and AHA needs to err on the black side. 2- I'm sure registrations alone do not make it profitable. Lots of companies pay (good money I'm sure) to sponsor the conference.

I certainly hope no one is out there suggesting that the AHA or any similar organization should not operate in the black.   Being a "not-for-profit" does not mean that they do not have a need to follow basic business principles and seek to remain a going concern.  I'd be concerned about paying dues to an organization that is failing not to one that is growing successfully and achieving results (such as legalization bills) as the AHA is doing.
All kinds of people out here. But I think 99% agree, including me.

1158
General Homebrew Discussion / Re: AHA Financials
« on: January 24, 2014, 08:57:19 AM »
I just found this, which has plenty of detail about what the AHA and governing committee are working on that doesn't benefit members directly. Far more information than most people would want.
 
http://www.homebrewersassociation.org/attachments/0001/6518/AHAGC_subcom_report_2013.pdf
 
No financials, but it does mention that the conference has been profitable since 2007. If someone were questioning that though, I'd have two points. 1- As mentioned before, it should be somewhat profitable or it would die. It's impossible to run a perfectly break even conference and AHA needs to err on the black side. 2- I'm sure registrations alone do not make it profitable. Lots of companies pay (good money I'm sure) to sponsor the conference.

1159
Yeast and Fermentation / Re: Starter Timing
« on: January 24, 2014, 08:02:16 AM »
I use a 2 gallon pail with lid and airlock for lager starters or larger starters

That's a really good idea.  I wondered if people with large starters (> 2L) were using really big Erlenmeyer flasks and how they managed that much volume.  Thanks for the idea.
I've also seen people use gallon glass jugs for starters.

1160
General Homebrew Discussion / Re: First Competition
« on: January 24, 2014, 07:59:28 AM »
I was also head steward at the first competition I entered. I was thoroughly exhausted after, but my Belgian Dubbel took 2nd place in the Belgian & French category. What did you enter?

1161
Beer Recipes / Re: Which Cocoa Powder for a Mocha Stout
« on: January 24, 2014, 07:50:43 AM »
An easy way to avoid the clumping is to pull a half gallon of wort, mix in the cocoa, add back to the kettle.


Sent from my iPhone using Tapatalk
Clumping wasn't a problem for me. It absorbed liquid and formed a nice sludge layer over everything mesh in my kettle.

1162
Commercial Beer Reviews / Re: Full Sail Berliner Weiss
« on: January 24, 2014, 07:10:24 AM »
Since Full Sail is only a few miles from Wyeast's place, I'm betting that it was similar to the BW the Wyeast was serving at the Philly conference. A little too one-dimensional. If I recall correctly from a conference seminar from a few years ago, they said a good BW does have a touch of Brett in it. An all Lacto sourness can be one-dimensional.
I agree. My favorites are soured by culturing lacto et al. off of fresh grain. It's mostly lacto with light notes from other players.

1163
Equipment and Software / Re: cleaning the wort chiller
« on: January 24, 2014, 07:07:11 AM »
Hot liquid is the best way to sanitize it, because heat will penetrate any crevices or bits of missed gunk. Other than that, a good rinse after use to remove sugars and trub. As long as its visually clean when you put it in the boil, you're good to go.
 
I think getting in the way is the only reason not to have it in the whole boil. And 5 minutes in boiling wort is plenty of time to sterilize it. So longer is neither better or worse.

1164
Equipment and Software / Re: Jetboil brewpot?
« on: January 24, 2014, 07:00:37 AM »
You know, I've wondered if this concept makes heat transfer to a keggle a little more efficient. They have a ring on the bottom which would increase metal surface contact with the flame. Unfortunately it's stainless steel which isn't a great conductor.

1165
Equipment and Software / Re: Keg art?
« on: January 24, 2014, 06:57:28 AM »
Good idea, but the farthest I've gone is colored ribbon tied around the handles. All our club kegs for NHC club night had bright green ribbon. They were very easy to spot in the crowd while everyone was straining to read the paper labels.

1166
Commercial Beer Reviews / Re: Full Sail Berliner Weiss
« on: January 23, 2014, 10:07:30 PM »
Never had that one, but Berliner is a gateway sour. It should be fairly clean, lactic sourness and refreshing in a way similar to lemonade. But, I've definitely had berliners that were too clean. A little complexity is nice.

1167
Equipment and Software / Re: I've got an idea for an experiment
« on: January 23, 2014, 09:59:18 PM »
Oh, that makes some sense, I think.
 
Also, a steam jacket may be more likely to heat very evenly and form temperature gradients - like an immersion chiller. With a propane burner the heat source is stronger and concentrated in a smaller area, possibly creating stronger natural convection currents.

1168
Equipment and Software / Re: I've got an idea for an experiment
« on: January 23, 2014, 08:16:29 PM »
There's a chance I'm crazy, maybe a good chance. But I've always believed that whirlpooling boiling wort caused the gentle rolling boil to stop and heat to build in the bottom of the kettle until it formed a large, slightly dangerous bubble of steam.  Otherwise, seems like it can't hurt. This could probably be tested with water too.

1169
Beer Recipes / Re: Which Cocoa Powder for a Mocha Stout
« on: January 23, 2014, 07:35:33 PM »

Nesquik is mostly sugar. According to the nutrition info, 13g of each 16g serving is sugar (that's 81%). Most of the other ingredients you don't need in beer either, but nothing that will hurt fermentation.  The sugar means you'll have to add at least 5 times more nesquik by weight to get the same chocolate flavor. Also, the chocolate flavor is from - cocoa powder. So I'd stick with the unsweetened cocoa powder, which is entirely cocoa.
You can add cocoa powder at the end of the boil. It will turn into sludge in the bottom of your kettle. Bad news if you use a counterflow chiller or have any sort of screen in the kettle.
Are you adding any coffee? I'd add 1 or 2 ounces of whole coffee beans after primary fermentation for subtle coffee flavor.

That explains why the last time a buddy and I used 4 oz cocoa powder at the end of the boil I had a clog. I use a hop stopper and a plate chiller.

Would it then be better to add after primary has finished when I add the cacao nibs?
Hehe, yeah. My kettle has a screen. I've only done this once and I wound up pouring everything into the fermenter. Better to add after primary? Never tried it. Actually, I'm wondering if the powder and nibs contribute the same flavor. May not be any reason to use both.

1170
All Things Food / Re: Mozzarella
« on: January 23, 2014, 07:23:29 PM »
I made a 2-gallon batch. Half got regular cheese salt as normal and is being used for pizza/pasta/etc. The other half got truffle salt and is getting mainlined to my arteries as we speak. Fresh, homemade, truffle mozzarella is exactly as awesome as it sounds.
I'll be stopping by.  ;D

As long as you bring beer, we're cool :)
Which is a perfect transition to ... you live in Chepachet? My father-in-law owns The Old Post Office, an antique store in 'downtown' Chepachet (in the old post office building as a matter of fact).

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