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Messages - Jimmy K

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Beer Recipes / Re: Chili pepper porter recipe?
« on: January 27, 2014, 10:20:05 PM »
I would remove the veins and seeds if you want flavor and less heat. This is how I make chili. I put a LOT of peppers in and it doesn't kill my wife.

Good to know you can dry pepper your beer.

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Homebrew Competitions / Re: Herbed Saison
« on: January 27, 2014, 09:23:27 PM »
Either would be fine. I'd go with Belgian specialty.

Beer Recipes / Re: Chili pepper porter recipe?
« on: January 27, 2014, 07:03:37 PM »
If I were doing this and wanted control over the amount of heat, I would pull of 1/2 gallon and throw all the peppers in there. Ferment separately and blend to taste at bottling.

Events / Re: Looks like some can already buy registration for NHC
« on: January 27, 2014, 06:49:25 PM »
Does the NHC have sponsors?

Typically the (non brewing) industry conferences I've been to all sell sponsorship packages that come with a certain number of passes.  Most of the time sponsors are vendors (law firms, accountants, etc).

I wouldn't expect anything different here.  My guess is the conference doesn't pay for itself simply through ticket sales but maybe it does.
Sponsor, sponsors ... as far as the eye can see across the land

For $4500 you get space at the expo and a table at the banquet.

Events / Re: Non-standard 12 oz bottles and NHC
« on: January 27, 2014, 06:45:31 PM »
Non long necks should be ok. A long as if fits "correctly" in the case box. Judges will make a mental note if you use anything other than a long neck that matches what you buy at the home brew store (you may have just lost a point). Some judges will even make a "I didn't know anchor made a xyz beer" comment. A passive aggressive way of saying this is nationals, bring it strong, don't cheap out, no excuses.

If a judge is taking a point off because of bottle type someone needs to slap them around a bit
I hear that sometimes, but fact is there are no points associated with the bottle inspection, only comments. I think people read negative comments and infer something or get dramatic.

General Homebrew Discussion / Re: Fining agents
« on: January 27, 2014, 06:40:25 PM »
Here's a nice article from BYO. Different fining agents combat different types of haze.

General Homebrew Discussion / Re: Fining agents
« on: January 27, 2014, 06:38:15 PM »
I tried the clarity-ferm because of it's gluten reduction but I didn't see a significant difference in clarity between the 5 gallons I used it in and the 5 gallons I didn't, and it's not particularly natural.
I'm pretty sure clarity-ferm is for chill haze, so if you didn't have that to begin with ...

General Homebrew Discussion / Re: First Competition
« on: January 27, 2014, 03:16:45 AM »
Don't forget to ferment for max diacetyl

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Pimp My System / Re: 5 Tap Keezer Build
« on: January 27, 2014, 02:43:04 AM »
My wife put Christmas lights on it.  Not sure if I'm happy with this or not.
Still pours beer right? Your fine.

General Homebrew Discussion / Re: First Competition
« on: January 27, 2014, 12:50:40 AM »
Specialty for smoke and spice.

General Homebrew Discussion / Re: Acetaldehyde
« on: January 27, 2014, 12:36:07 AM »
If it is acetylaldehyde (green apples) it might decrease a little, but not likely. Acetylaldehyde is normally produced by yeast, even more by stressed yeast. But it can also be reabsorbed by yeast after fermentation. Once it's bottled though, no luck. The yeast in the bottle might absorb a little, but they'll only help a little.
How long did it ferment?

General Homebrew Discussion / Re: Acetaldehyde
« on: January 26, 2014, 11:46:21 PM »
What style beer was it?

Kegging and Bottling / Re: Printed bottle caps
« on: January 25, 2014, 09:36:32 PM »
You can get anything you want printed at

Kegging and Bottling / Re: Force Carbing 3 kegs at once
« on: January 25, 2014, 09:34:09 PM »
Hooking up multiple kegs won't matter, but at serving pressure it usually takes more than a week for me. You can speed it up by turning up the pressure or shaking the kegs.

Extract/Partial Mash Brewing / Re: Extract volume question
« on: January 25, 2014, 09:30:03 PM »
Any recipe that calls for 8.9 lbs of LME is overly precise.

All grain recipes are that precise, extract shouldn't be?
Of course the real problem is sold as a 3.3lb 'unit'. It's a little easier to measure DME (and store the extra for later). Generally, 1lb lme = 0.8lb dme.

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