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Messages - Jimmy K

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All Things Food / Re: recommend some Pots and Pans
« on: January 24, 2014, 01:31:44 AM »
I think the main advantage is safety. You can be cooking in a pan, pick up the pan and put your hand on the burner. So it's safe for caterers who want to cook on a table or families who don't want to worry about the kids. But you know, lots of things to hurt yourself on in a kitchen. I don't think most chefs are using them for general cooking.

All Things Food / Re: Mozzarella
« on: January 24, 2014, 01:21:19 AM »
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

General Homebrew Discussion / Re: AHA Financials
« on: January 24, 2014, 01:18:13 AM »
[mod edit]

If you like a product buy it.  If you don't like a product don't buy it.  The choice is yours.  You can help determine the success or failure of an enterprise.  Vote with your dollars.

No one is forcing you to participate.

There you go getting your shorts in a bunch about people getting their shorts in a bunch.  It's a vicious circle.

But seriously, I understood the OP to be requesting more information about the product, not bashing it in anyway.  I don't think any of us on the forum (well most of us at least) feel that we're not getting our money's worth out of being members, but I also don't think a request for basic financials is out of line.  If it answers peoples questions, that's great and we have less b****ing.  If it makes people raise questions, that's their right as members isn't it?  I assume that there are reasonable answers to reasonable questions.

FWIW, if I received an AHA annual report I'd probably toss it into the recycling along with all the others.  But someone must read that stuff or they wouldn't print it, would they?
Yes.  This.
I agree. There's nothing wrong with members or potential members asking what goes on.

Beer Recipes / Re: Which Cocoa Powder for a Mocha Stout
« on: January 24, 2014, 01:10:14 AM »
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.

All Things Food / Re: recommend some Pots and Pans
« on: January 23, 2014, 09:10:57 PM »
I have had the Emril collection for almost 10 years now and it works great for me.  I also like that diamond plated stuff for skillets. I dont think these are too expensive (all gifts) but they have lasted me quite some time and still sturdy.
We have these as well.  There was nothing in the set that we don't use.  They are very robust as well.
Me too. I love them and they are made by all-clad too. About 12 years old now and I don't imagine I'll ever have anything else.

- Sent by Tapatalk TARDIS Edition

General Homebrew Discussion / Re: adding zest after fermentation
« on: January 23, 2014, 01:02:29 AM »

I have added 1.5 ounces of fresh orange zest to my orange ale in the secondary and also in the keg.  I prefer to use it in the secondary for about a week.  I use a vegetable peeler to peel the zest in strips that are big enough to not need a bag to contain them.  BTW, it takes 3 Valencia oranges to get 1.5 ounces of zest in my experience.  I have not tried the vodka tincture, but I don't think it's really necessary.  Good luck with your efforts!

I also use a peeler to get nice thick zest strips. I found a serrated peeler at the kitchen shop that works really well. The serrated edge cuts through the skin easier than my straight edge peelers.

Beer Recipes / Re: Basic Recipes help
« on: January 22, 2014, 09:59:18 PM »
I almost always start by looking up the recipe in Brewing Classic Styles. The book also talks about what characteristics are important to get right. Then I look around at other sources. I'm skeptical of recipes off the internet. I use them, but I always look at who provided it. The recipes on some user-contributed sites are all over. I'm pretty sure there's a Kolsh recipe with chocolate malt out there somewhere.

Beer Recipes / Re: Basic Recipes help
« on: January 22, 2014, 09:54:01 PM »
Your beer just doesn't need 15 different types of grain.

Unless you are brewing a clone of Jewbelation 15. :)
Just like food. Simple is great, but then there's curry.

Beer Recipes / Re: Marzen
« on: January 22, 2014, 09:51:51 PM »
I've never brewed one, but my gut reaction to crystal in this is run away screaming.

Ingredients / Re: Post your water report
« on: January 22, 2014, 09:41:11 PM »
I just got my Ward Lab's report. This is town water for Felton, DE. Need to do something about that alkalinity!

Edit: To add a numbers from a 2012 Town water report.

Source                            Ward             Town Report
Date                               2014              2012

pH:                                 8.1                8
(TDS) ppm:                     340               366
Conductivity, mmho/cm:  0.57               ---
Cations / Anions, me/L:    6.3 / 6.8        ---

Sodium, Na:                    121               134
Potassium, K:                  9                   ---
Calcium, Ca:                   7                    ---
Magnesium, Mg:              6                    ---
Total Hardness, CaCO3:   43                  12.6
Nitrate, NO3-N                < 0.1 (SAFE)   ---
Sulfate, SO4-S:               3                    9.7
Chloride, Cl:                   14                   14.1
Carbonate, CO3:             9                     ---
Bicarbonate, HCO3:         358                 ---
Total Alkalinity, CaCO3:   309                 274

General Homebrew Discussion / Re: AHA Financials
« on: January 22, 2014, 04:09:09 PM »
I agree that they do these things... I'm just saying I would like (and I think some people demand) to see the things they do actually stated vs having to sift through 100 pages on the site to draw inference as to what they do.

So... you basically want to see the Membership Benefits page? Or am I reading that wrong?
Add 'About the AHA' and it's a complete package. Though advocating for homebrewing rights just gets one bullet point.

General Homebrew Discussion / Re: AHA Financials
« on: January 22, 2014, 03:58:15 PM »
if you state the things listed in this thread I believe that answers many of the questions people have... but I don't feel like those questions are answered very well for someone visits the AHA site and and thinking about joining.  Obviously some people are just going to be pissy about things no matter what.  But a lack of information always is going to increase that number.
All of those items can be found by clicking 'Join' and reading the 'About the AHA' and 'Membership Benefits' tabs.
Regarding NHC costs, I've helped organize work meetings for several hundred people. Meetings cost a lot of money. Way more than anyone imagines (obviously). NHC costs less than any other meeting I've attended and there are many things the others don't have to provide (keg logistics, security, etc). I'm sure AHA is in a tough spot too, since they wouldn't want to give away too many details of what they're paying to run the meeting. It would compromise their position to negotiate in future years.

Yeast and Fermentation / Re: Hydrating US-05
« on: January 21, 2014, 02:20:46 PM »
Well, it's hydrated in boiled tap water and pitched into a 1.070 wort so we will gain some experience now.

   (1) Knowledge acquired just after you needed it.

Ingredients / Re: Malts that add body to beer
« on: January 17, 2014, 03:31:18 PM »
+1 for just upping the mash temp. I find when batch sparging you need to go higher with the mash temp than you would think. What kind of fg are you getting?

That's a very interesting observation.  What do you attribute that to?  I certainly don't mash any higher because of batch sparging.  AAMOF, my mash temps have been trending downwards.  What is it about batch sparging that makes a higher mash temp necessary?
I attribute it to temp loss in a cooler, the amount of time lautered wort stays at mash temp, the inability to do a thorough mashout. This is all compared to my rims system and beersmith (and I already know how you feel about brewing calculator estimations). But by upping about 2deg when batch sparging I hit my numbers the same both ways.
From what you're saying, you'd need to raise mash temp a little when fly sparging with a cooler. What you're saying makes sense, but it's not batch vs fly sparging. You're really comparing RIMS vs infusion mash. Right?

Yeast and Fermentation / Re: Wow!
« on: January 17, 2014, 02:05:50 PM »
What are good sources to read about growing yeats? Can you share any good readings about that?

The new book called "Yeast" is a great resource. Probably has everything you want to know.

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