Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - Jimmy K

Pages: 1 ... 89 90 [91] 92 93 ... 238
1351
The Pub / Re: Baseball 2013
« on: October 25, 2013, 06:08:00 AM »
That was a rough watch last night.

One thing is for sure: there is no way but up for the Cardinals after that performance.
Yesterday, NPR was talking about the game and how there were so many textbook situations that had the Cardinals stumped. Their quote - "The Cardinals thwarted more textbooks then Tennessee during the Scopes Trial."

1352
A bunch, that's all I know.

1353
Kegging and Bottling / Re: Corny to cask conversion?
« on: October 24, 2013, 07:28:39 PM »
Well, it would start carbed, but once it's tapped there would be no pressure. Although there would be some pressure from the weight of the liquid on the lid. But it's easy to test first, just fill the keg with water and turn it upside down.  Some shops also sell fatter, softer keg lid O-rings which might help. They're supposed to help seal around dents and scratches.

1354
Kegging and Bottling / Re: Corny to cask conversion?
« on: October 24, 2013, 05:39:11 PM »
I've seen it done where the tap is hooked up to the gas post and a breather (liquid disconnect and tube) is put on the liquid post. The keg is laid on it's side with the gas post on the bottom and the other end raised slightly. I think as long as the keg seals well (without pressure) it will be fine. I considered doing this for a party once, but wigged out and brought CO2.

1355
Yeast and Fermentation / Re: Fermentation Temp Measurement
« on: October 24, 2013, 01:33:34 PM »
My thermometer has a probe and an infrared reader. IR is more of a toy than truely useful in brewing, but it does read the temperature of beer through a glass carboy pretty well. I've been using it for that a lot.

1356
My friend Kevin is opening Chester River Brewing Company in Chestertown, MD and has an entry in the Startup Maryland competition. All you need to do to help him out is watch his pitch video, which is here. He's a great guy, member of my club, and also a tour guide at Fordham Brewing Company. He's been working for over a year to change local zoning rules which prohibited him from opening in his county.
 
http://www.youtube.com/watch?v=kGnxozNbALU
 
Youtube 'Views' are votes, so ... click early, click often. And thanks!

1357
Kegging and Bottling / Re: Well carbed but no head
« on: October 24, 2013, 08:54:58 AM »
I've never used in but I think commercial soft root beers often use a heading powder of some sort (maltodextrin maybe?) to get that long lasting big thick foam.
I toured Fordham once and in their section of soda ingredients (they make Old Dominion sodas) they had boxes of 'concentrated foam'.

1358
Kegging and Bottling / Re: Well carbed but no head
« on: October 24, 2013, 05:57:09 AM »
If I take a Corny to a party without bringing any CO2, the beer tends to get foamier and foamier as the pressure in the keg drops down.  Eventually no liquid beer comes out. 
That's because with less pressure in the keg, the beer is actually foaming in the keg at the end of the party.

1359
Homebrew Competitions / Re: NHC Entry Limits for 2014
« on: October 21, 2013, 12:40:58 PM »
+1 on the initally limiting to AHA members.  If you are that interested in brewing, you SHOULD be an AHA member
Many agree, and it's been brought up before. But I think someone researched it and the number of non-AHA members entering is so small that although it's a fine idea, it will be a negligable difference. There is overwhelming demand from members alone.

1360
Other Fermentables / Re: Juice & Strain Method
« on: October 21, 2013, 12:10:04 PM »
Get straight to the point and add maltodextrin. I have found it adds noticable body, but any sweetness fades.

1361
Homebrew Competitions / Re: NHC Entry Limits for 2014
« on: October 21, 2013, 07:34:53 AM »
It shouldn't be that hard to ...
Famous last words. Right up there with 'I would have thought that ...' and 'The obvious solution is ...'

1362
Yeast and Fermentation / Re: lager starters?
« on: October 21, 2013, 05:37:20 AM »
I'd start with a smaller beer (1.035-45) and repitch from that to the 1.080 monster
Good answer.
 
The third step in your first idea won't grow much yeast because the cell density will be too high. It will be higher than ideal at step 2 even. I've seen recommendations for stepped starters that each step should be an order of magnitude larger - so the yeast from a 2L starter would be pitched into 10-20L for proper cell growth. - and what do you know - 20L is 5G!!
 
If you had two vessels, I'd make a 2L starter and split the yeast into two 2L starters for step 2. That would get you better cell growth.

1363
Homebrew Competitions / Re: NHC Entry Limits for 2014
« on: October 21, 2013, 05:24:13 AM »
I'm sure when they release the details it will be more clear, but the last line has me wondering.  I'm curious if you submit your entries, and they "pull from a hat" which ones can go in.

Either way, there's sure to be some complaining  ;)
They've always allowed you to change categories. Hopefully they just tell you how many you get and you pick which ones you want - or you specify preference when signing up. Actually, that would be better. Getting people to log back in will be tough.

1364
Ingredients / Re: Gimme some sugar!
« on: October 21, 2013, 04:06:04 AM »
I'm trying to compile a list of sugars used in brewing.  Hit me with some ideas!

Not sure how wide you're casting the sugar net but I would add xylitol to the list.

I've used and would recommend xylitol for backsweetening fruit and sour beers.  The brand I used (Emerald Forest) claimed to be sourced from birch trees.  I've found xylitol to provide decently traditional sugar sweetness, at least with the modest additions I've used.  And no fermentation of the xylitol addition appeared to occur.

Xylitol is preferable to saccharin, both for avoiding accompanying off-flavors and for health concerns.  Positive claims for xylitol include being safe for diabetics as well as not promoting cavities.
Xylitol is also naturally present in pears.

- Sent by my R2 unit


1365
Beer Recipes / Re: Copyright
« on: October 20, 2013, 06:40:23 PM »
I just copyrighted using 2 row as a basemalt.
No, that would be a patent. You could copyright that sentence though.  ;D

Pages: 1 ... 89 90 [91] 92 93 ... 238