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Messages - Jimmy K

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1366
Equipment and Software / Re: Ball lock connector inner gasket
« on: September 19, 2013, 08:31:29 AM »
Oh that's why that one disconnect was leaking
 

1367
After I signed it, I started getting emails almost every day from MoveOn.org  After I opted out they sent another email asking me if I was sure I wanted to opt out.  Yes I'm sure.
Gmail's been sending mine straight to spam. I didn't even have to tell it to.

1368
Beer Recipes / Re: Strong dark Belgian ideas from mixed grains
« on: September 18, 2013, 07:50:07 AM »
I've never used more than .5 lbs of carapils in 5 gallons that I can recall.  I haven't used carapils in years, although I've been considering it as I'm not happy with my head retention these days.

Carapils, wheat, or other protein laden grains are not a panacea for poor foam.  To help yo diagnose your problem, see...

http://byo.com/stories/article/indices/35-head-retention/697-getting-good-beer-foam-techniques

Really? Do you agree with this statement Denny? I've never heard about proteins getting 'used up'.
 
Quote
Lastly, homebrewers who keg their beer should be aware that foam positive molecules can get “used up” when foam is created. Thus, if you shake your keg to carbonate it, you may be dipping into your pool of foam makers for your beer.

1369
General Homebrew Discussion / Re: Pics of recent brews?
« on: September 18, 2013, 06:00:55 AM »
J's Ale (Cream Ale)

This is my standard cream ale (originally made it for my brother). Took a ribbon at the World Cup of Beer a few years ago. 80% German Pils, 20% Home-Grown Corn. Bottled right after this picture, I love the yeast-scape...


I've never had a beer be that clear in the carboy. Nice.
Damn, at first I just assumed it was a glass.

1370
General Homebrew Discussion / Re: Lid on or off during boil?
« on: September 17, 2013, 12:07:11 PM »
Partially covered is fine.  Think of how many breweries have enclosed kettles.  But a study done many years ago concluded that you want at least 15% of your kettle surface uncovered.
Breweries have enclosed kettles, but they have stacks and probably exhaust fans too :) But still I'm sure partially covered is fine. The important point is letting steam escape before it condenses and returns to the wort.

1371
Yeast and Fermentation / Re: Harvesting yeast
« on: September 17, 2013, 10:04:51 AM »
I don't think there is any minimum time it needs to sit. After washing it could be pitched immediately.

1372
The Pub / Re: Bottle Cap Floor
« on: September 17, 2013, 06:20:23 AM »
@#%$#%^#!!! Please remove this from the internet before my wife sees it on Pintrest.

1373
Yeast and Fermentation / Re: Beer Yeast for Bread?
« on: September 17, 2013, 06:12:14 AM »
Berliner bread is like easy, faux sourdough. The organisms in a sour mashed berliner are the same as those in a sourdough starter, so you get all the flavors and aromas. I wouldn't call it sourdough, because it's not as intense as real sourdough. But it's definately more interesting than plain yeast risen bread.  I've wanted to try using freshly soured wort so the souring organisms could keep working overnight on the bread. I have not gotten around to it though.

1374
Yeast and Fermentation / Re: Beer Yeast for Bread?
« on: September 16, 2013, 07:08:27 PM »
I have tried the aforementioned recipe subbing beer for water as well. I tried it with stout, but it didn't have the stout character I hoped for. I tried it with a hoppy beer and it was unpleasantly bitter.

Can't remember where I read or heard it, but beer yeast is best suited for a slow rise dough, hence the dutch oven recipe. But I have had success reusing beer yeast for pizza dough.
I tried an IPA once and it was bitter. I thought it would be good with chicken soup (richness and fat to counter the bitterness) but yeah, by itself it wasn't great. Berliner weisse makes great bread.
I've never heard that about beer yeast, but slow rise dough is great. Many of the enzymatic reactions that happen in the dough overnight are the same as those in a mash.

1375
Yeast and Fermentation / Re: Beer Yeast for Bread?
« on: September 16, 2013, 08:17:23 AM »
This is a great idea. I make that bread recipe all the time, replacing the water with different beers. Even with 12oz of beer, the beer's flavor mostly bakes out, so I wouldn't worry much about hop particles or flavor in the tiny amount of yeast you'll be using.  According to http://www.traditionaloven.com/conversions_of_measures/yeast_converter.html replace the 1/4 tsp of active dry yeast with 1/2 tsp of fresh yeast.

1376
General Homebrew Discussion / Re: Marshmallow Root Powder?
« on: September 16, 2013, 08:06:11 AM »
Do you have some? What does it taste and smell like? Curiousity has taken ahold of me.

1377
General Homebrew Discussion / Re: Coolest Wife Award?
« on: September 16, 2013, 07:01:06 AM »
I'm impressed - not just by the concept but technique too. The mug is nice and smooth, the foam is all bubbly, and extra credit for the hops!

1378
General Homebrew Discussion / Re: belgian blonde cidery/acetaldehyde aroma
« on: September 16, 2013, 06:57:24 AM »
Good advice from all above ^
I wonder where John Palmer got the idea that too much corn sugar causes this issue?  It's pretty obvious that insufficient time on the yeast is the culprit.  I've used over 20% corn sugar in a Belgian Strong with no problems.

Homebrewing myth unsupported by any fact whatsoever. That myth keeps getting passed around the internet.
I wouldn't say no facts at all. I think if you have marginal yeast health (would have been common decades ago), adding a high proportion of corn sugar would increase yeast stress because corn sugar has no nutrients.  That would increase acetylaldehyde production - and the decreased malt flavor and body would only make acetylaldehyde more obvious.  This could have been made worse by poor quality malt that was lower in nutrients that what is available now.  So it's not pure fiction, just advice whose time has passed. Nowadays we pitch plenty of high quality yeast that can handle a good portion of simple sugars.

1379
General Homebrew Discussion / Re: belgian blonde cidery/acetaldehyde aroma
« on: September 16, 2013, 06:48:40 AM »

I did not filter, but I fined with gelatin in the corney keg.  So I should just take the kegs out of the fridge, and let them sit at room temp for a week maybe?  I could agitate them to try to rouse the gelatin/yeast sludge.... 

Also, I don't have CO2 outside of my cold storage: will the kegs be OK off the CO2 lines?  I don't care if they lose a little pressure but I don't want the lids to fall in and have the beer get contaminated...
That should help. If they are carbonated, the kegs should hold the pressure and re-equalize when you put them back in the kegerator. If anything, after warming the headspace will be under more pressure, not less, unless you have a seriously leaking keg.

1380
Ingredients / Re: Homebrewing making a mark in the water supply community
« on: September 14, 2013, 08:05:56 PM »
That is so cool!

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