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Messages - Jimmy K

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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.
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.

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.

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?

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.

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.

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.

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.

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.

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.

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.

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.

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.

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).

General Homebrew Discussion / Re: I have an idea for home-brewers
« on: January 23, 2014, 06:46:21 PM »
Are you talking about software that would guide brewers through the less quantitative parts of recipe creation? That seems like a great idea, but perhaps tough to implement. Definitely room for innovative thinking. Most brewing software gives users vary basic information about ingredients. It seems like you'd need to give ingredient info that was specific for each style. For instance, maris otter is a fine base malt. But if the user is trying to make a german pils, it gives you a warning.
Am I on the right track on what you're thinking?

All Things Food / Re: Carnitas
« on: January 23, 2014, 06:35:16 PM »
I saw a Colorado chef on Travel channel show (Meat) today make them with country-style ribs. Looked dead simple. She did it in a dutch-oven stove-top
A Honduran girl I know makes them with country style ribs. They are awesome! Marinated with some sort of sour oranges too.

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