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Messages - Jimmy K

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1306
Kegging and Bottling / Re: New or old Soda Kegs
« on: December 12, 2013, 02:19:10 PM »
Yeah. Mine all work, but some have oddball parts and they are not pretty. The cheapest new kegs I've seen were $180 for a 2/pack. If I had to do it over again, I'd strongly consider that over ordering used kegs off the internet. I'm sure you get the stock nobody wanted to buy in the store when you do that.

is that 180 for two kegs? or 180 each if you buy two? If the former please post your source!
$180 for two - $90 each. or $335 for 4 - $83 each.
http://www.beveragefactory.com/draftbeer/home_brew/kegs/2X-KEG-5GAL-NSH_ball_lock_keg.html

With plastic bottoms - $195 for 2.
http://www.beveragefactory.com/draftbeer/home_brew/kegs/Set_of_2_AB5G-SH_ball_lock_kegs.html

1307
I'd make sure the beer didn't partially freeze first, that could be the problem. Either way you should let the keg come to room temp and then begin bleeding off the excess co2
Yeah, everyone missed the part where he carbed at 10psi. I think it's something else. If it's too foamy, maybe the serving lines are too short.

1308
Kegging and Bottling / Re: New or old Soda Kegs
« on: December 12, 2013, 01:34:51 PM »
Yeah. Mine all work, but some have oddball parts and they are not pretty. The cheapest new kegs I've seen were $180 for a 2/pack. If I had to do it over again, I'd strongly consider that over ordering used kegs off the internet. I'm sure you get the stock nobody wanted to buy in the store when you do that.

1309
Thanks guys for your advice.  I forgot to mention:  I had it set up to carbonate @10 psi.  My fridge is normally 40F.  There has been a cold snap in the Bay area.  Temps out in the garage got in the 28-32 range.  I can only imagine how cold my fridge got.  It is old, I doubt it has any true temperature control other than the big dial setting.  My guess what happened is 10 psi at that low temp carbonated even greater than it would have at 40F.
I don't know. 10psi at 32 degrees is will give you higher carbonation, but not too high. I keep my kegerator at 12psi and 36 degrees. But if the garage was 28-32 and the fridge kept running, maybe some of the beer froze in the keg. That would really change the flavor. I really doubt you need to decarbonate.

1310
General Homebrew Discussion / Re: Dealing With Non-Homebrewers
« on: December 11, 2013, 02:05:51 PM »
Funny how this works. Imagine if you were a cattle farmer. Would you be always be expected to bring the brisket?

1311
Yeast and Fermentation / Re: Secondary Poll
« on: December 11, 2013, 02:00:00 PM »
Denny I'm somewhat surprised by how long you leave your beer in the primary.  I understand that there isn't a problem in doing it, but I find myself wondering if there is a benefit (other than ensuring FG).

Steve, laziness is the main reason I think.  It all kinda depends on when I get around to taking a gravity reading or feel like I have time to deal with it if a reading shows me it's done.
Good to get advice like this from a professional - reaffirms my current 'methods'!

1312
All Things Food / Re: bacon bowl
« on: December 11, 2013, 01:58:53 PM »
If 'merica needs a hot dog toaster, 'merica needs a bacon bowl mold.

Or you can just line the inside of a muffin tin with bacon. I'm doing that for Christmas party snacks this weekend.
Have you tried this? I would have through gravity would make it slump into a pile. Maybe not.

1313
Equipment and Software / Re: Counterflow chiller questions
« on: December 11, 2013, 11:56:39 AM »
I'm jealous of 40 degree chilling water.

That definitely helps a lot.  You probably wouldn't be jealous of me when I'm blowing through propane keeping my boil kettle going in 20-40 below weather!
True!

- Sent by my R2 unit


1314
Going Pro / Re: CSB (Community Supported Breweries)
« on: December 11, 2013, 11:25:19 AM »
The issue is that the website is facilitating beer sales to the final customer and taking a cut of what is received, which sounds like retailing. The website is doing business across state lines which makes it subject to federal jurisdiction, hence the TTB involvement.

A retailer profits from the purchase and sale of product. The website isn't buying anything, its just providing a service to the brewery. The more times the service is provided, the more profit is earned. Seems more like the "Square" app used by Tasting Rooms to accept credit cars.

+1, if taking a cut of monies earned by selling alcohol were any different than any other sale things would be very difficult for credit card processors, payroll processors, tax preparers, delivery companies...
Ticket sales to beer festivals would be a similar situation. Money is exchanged over state lines, but the beer is not. Online ticket vendors don't need liquor licenses.

- Sent by my R2 unit


1315
Going Pro / Re: CSB (Community Supported Breweries)
« on: December 11, 2013, 08:54:14 AM »
I see what you're saying. Yeah, those breweries are definitely offering beer in exchange for money, which is a beer sale. The FAQ on that side of the website says no beer sales without proper distribution channels in place but obviously they aren't doing much in the way of regulating their own website. I'm sure the TTB and/or the IRS will come knocking soon enough.
As long as self distribution is legal in their state, everything should be fine as long as the customer picks up the beer at the brewery. If beer is being shipped to customers, they have to deal with receiving state laws as well. But shipping could be done following the procedures of a beer of the month club. And if they're not paying TTB/IRS taxes, then that's really a separate issue.

1316
Yeast and Fermentation / Re: Secondary Poll
« on: December 11, 2013, 08:42:37 AM »
I was surprised by the poll, especially since I have heard of so many homebrewers going away from secondary.

I guess I haven't been homebrewing long enough to remember it being 'mandatory' in the general homebrew SOP.
I think it's still common with beginner to intermediate homebrewers. Equipment kits are still sold with 'deluxe' versions including a carboy for secondary. Ingredient kits include secondary in their directions. Beersmith uses a two-stage ale fermentation schedule as it's default schedule. People learn this stuff early and are uneasy about letting go. Plus, it's a thing to do. It's hard to grasp doing nothing being more advanced than doing something.

1317
Ingredients / Re: spruce tips
« on: December 11, 2013, 06:40:49 AM »
Not like chewing on a piece of pine branch like some beers...
Of course not, it's spuce :)

1318
Equipment and Software / Re: Counterflow chiller questions
« on: December 10, 2013, 09:34:50 PM »
I'm jealous of 40 degree chilling water.

1319
All Grain Brewing / Re: 16000 rpm motor for grain mill
« on: December 10, 2013, 12:51:46 PM »
16,000 rpm? Is that powered by jet fuel?

1320
General Homebrew Discussion / Re: A minor conundrum
« on: December 10, 2013, 12:45:55 PM »
I siphon from the top and keep moving the cane down as the level drops, which is probably how I lose the siphon from lack of paying attention. 
Sharks with frickin' laser beams

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