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Messages - Jimmy K

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1171
General Homebrew Discussion / Re: Idea for siphoning to keg?
« on: January 10, 2014, 08:46:20 AM »
Are you going from a carboy to a keg?

If so, I have used the following system very successfully:

1. push a racking cane through one hole in one of those orange carboy caps with two nipples.
2. connect a hose to the output side of the racking cane.
3. connect a black keg connector (for beverage out) to the other end of the above hose.
4. connect that connector to the beverage out post on a purged and depressurized keg
5. connect your CO2 tank to the other carboy cap nipple and pressurize to 2-3 psi.

This will pressurize the whole carboy, forcing your beer out the racking cane and into the beverage out, filling your keg quiescently from the bottom, all under a blanket of CO2.

I was under the impression that glass carboys are rated for 0 PSI and this is a very bad idea.  is that incorrect?
Yes and no. They are not made to hold pressurized air. But they do hold pressure in the form of liquid pressing against the walls. Also, CO2 pressure will not build in the carboy if there is an outlet - and their is - the racking cane. In this case, the pressure in the carboy headspace will equal the weight of the beer from the beer surface to the bend of the racking cane (because that is the weakest source of resistance). It's only a few ounces of beer providing resistance, so pressure in the carboy would never even get close to 1/2 psi.

1172
Other Fermentables / Re: First Cider
« on: January 10, 2014, 06:43:53 AM »
Potassium Sorbate (Sorbate K - 1/2 tsp per gallon) and Campden Tablets (1 tablet per gallon).
and keep them cold. this is in a keg.
+1
I know someone who uses a non cold tolerant yeast and just keeps the keg cold after backsweetening. It stays sweetened for months without sorbate.

1173
Yeast and Fermentation / Re: Lactobacillus and sugar water = gloop?
« on: January 09, 2014, 07:57:27 AM »
Nail polish remover might be ethyl acetate which I think you normally get from bacterial action on acetic acid and ethanol. That doesn't fully answer the question though. Hmm. Sugar water probably has a high pH compared to worry and juice. Lacto may not have been active due to pH and something else took off. There are organisms that cause "ropiness" in cider.

- Sent by my R2 unit


1174
Events / Re: NHC 2014 - Lottery System for Registration?
« on: January 09, 2014, 07:36:59 AM »
There was a toast? I had no idea.

- Sent by my R2 unit


1175
Events / Re: NHC 2014 - Lottery System for Registration?
« on: January 09, 2014, 07:26:11 AM »
I will say that the more NHC's you go to the more you want to go to NHC.  I've been to over a dozen and will try not to miss one no matter where it is.
Pro night last year reminded me of GABF with the incredibly loud venue and long lines for the "special" beers and breweries.  I didn't stay long.
This will be my ninth NHC, and the summer is planned around the NHC.

I agree on Pro Brewers night last year. I did get to chat with some of the pros that I know, which was nice.
It was my first but I agree. The noise at pro night was oppressive and I left early. I think having pro involvement scattered through the conference will encourage more interaction and is a good move.

- Sent by my R2 unit


1176
Yeast and Fermentation / Re: Yeast starter temp
« on: January 08, 2014, 08:02:56 PM »
Warm water would help, but might not stay warm for long.

By the way, those last two posts were me. Stupid glitches!

- Sent by my R2 unit


1177
Events / Re: NHC 2014 - Lottery System for Registration?
« on: January 08, 2014, 06:00:23 AM »

So... the conference is a day shorter now?  ???
The overview includes the competition all day Thursday and the expo and seminars in the afternoon, same as last year. It's common for conferences to actually start before the welcome reception.

1178
General Homebrew Discussion / Re: Baby Hiatus...how long is enough?!?
« on: January 08, 2014, 05:28:29 AM »
I say right away, but I also say you're asking the wrong crowd.

- Sent by my R2 unit


1179
The Pub / Re: Truth in advertising?
« on: January 08, 2014, 05:23:34 AM »
Any checking is probably done by audit and rather than by lab tests. This means they would check your recipe, purchasing records, brewing notes, and measurements to make sure they add up. There could be errors, but that's a lot of lies to pull off on purpose. I doubt the benefit would make it worthwhile.

- Sent by my R2 unit


1181
General Homebrew Discussion / Re: Sunlight On My IPA!
« on: January 07, 2014, 01:26:48 PM »
Probably fine and I think the reaction is immediate so you could smell it to find out. If it smells skunky, better get some limes!  :o

1182
Kegging and Bottling / Re: Bottling off a keg
« on: January 07, 2014, 01:23:56 PM »
If done right (without loosing too much CO2 to foaming), yes.

1183
Equipment and Software / Re: Organization
« on: January 07, 2014, 09:56:36 AM »
I'd post a picture, but it looks like a homebrew shop, woodworking shop, and kayak shop all vomited in the garage.

1184
General Homebrew Discussion / Re: Horrible siphoning
« on: January 07, 2014, 09:53:12 AM »
The "swing" happened years ago.
In our small circle, but remember that AHA poll where most people indicated they were still using secondary every time?

1185
Equipment and Software / Re: Measuring vial?
« on: January 07, 2014, 09:48:24 AM »
I just use a syringe marked in ml.  Too easy?
Oh yeah, I've done that too. Very pragmatic Denny.

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