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Messages - Jimmy K

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1366
General Homebrew Discussion / Re: Kettle Carmelization
« on: November 19, 2013, 11:25:26 AM »
Anyone know what boil temperature I  can expect to reach?
I don't know, but that reminds me. Let it cool below 200F before adding it to your boiling wort or it might cause an impressive boil over.

1367
General Homebrew Discussion / Re: Kettle Carmelization
« on: November 19, 2013, 10:37:19 AM »
I've done this. The flavor is very nice. Your recipe will already be darker with the brown malt though. My recipe is just base malt and 2oz of roasted barley.  Take a gallon of first runnings from the mash and boil until thick and syrupy. The bubbles will become very large and linger as it thickens, and the wort will be almost black. A gallon boils down to a quart or less at this point. Add that back in whenever it's ready, you'll probably need a scraper.

1368
General Homebrew Discussion / Re: Lottery
« on: November 19, 2013, 10:31:50 AM »
Seriously, politics and religion are less contencious.
 
But since you asked...
 
I've been running in a very popular DC race for a couple years - the Cherry Blossom 10 Miler. They have a great lottery with features I hope the GC adopts, as I think they can be adapted to NHC. In a nutshell...
 
  • Open registration for the lottery over 2 weeks.
  • Registration is well ahead of time so those who get in can prepare.
  • Elite athletes are guaranteed entry (I'd propose that NHC regional winners get guaranteed entry for the next year to keep a pool of great brewers in the game).
  • Volunteers get guaranteed entry for the next year (this race has NO shortage of volunteers).
  • Those unlucky few who get locked out multiple years in a row also get guaranteed entry.
  • All remaining slots go to everyone else randomly.
I have never heard a complaint about this lottery.

1369
General Homebrew Discussion / Re: Lottery
« on: November 19, 2013, 09:28:22 AM »
Sheesh, hot topic. Lol!

I guess either we already beat this one up or its best to leave it alone and just wait for the news on how it's going to work.
What's your mailing address? I have a spoon for you.  (Thanks for stirring the pot)

1370
Ingredients / Re: Using Toasted Wheat Flakes
« on: November 19, 2013, 08:03:19 AM »
No worries then. You could ask the brewery about amounts. Most are happy to give guideance to homebrewers.

1371
Ingredients / Re: Using Toasted Wheat Flakes
« on: November 19, 2013, 06:51:11 AM »
I've only used wheat flakes in wit, but for a Kolsch I think 8% would be enough - certainly not too little. I assume you'll be toasting them yourself? With oats you want to toast them and let them air out for a few days before use to let some volitile compounds mellow out. I assume the same is true for wheat. At a minimum, don't do what I did the first time I toasted oats. Threw them straight from the oven to the mash. 1lb of 350F oats will really mess up your mash temperature!

1372
Equipment and Software / Re: Direct heat recirculation mash tun
« on: November 07, 2013, 07:40:13 AM »
Even without a RIMS or something, you can transfer liquids without needing height, so vessels can be lower. Less lifting, easier stirring, etc.

1373
Ingredients / Re: Adding Chai Concentrate
« on: November 05, 2013, 12:08:47 PM »
If I do go with the concentrate with sugar, do I just subtract the amount of sugar I am using from how much priming sugar I was planning on using? Never ran into this issue before...
Yep. I've primed with syrups and juice concentrates using the g/serving of sugar on the label. 14g = 0.5oz

1374
Ingredients / Re: oat malt
« on: November 05, 2013, 09:00:40 AM »
There is an article about oat malt and a 100% oat malt pale ale recipe in the July/August 2007 Zymurgy. Drew wrote it.

1375
Ingredients / Re: Adding Chai Concentrate
« on: November 05, 2013, 08:53:17 AM »
Does it contain any sugar? If you've bottle conditioning and it contains sugar, you'll need to reduce your priming sugar.

1376
Equipment and Software / Re: wort chiller recommendation for a 1 bbl system
« on: November 05, 2013, 08:48:21 AM »
Plate chillers are much faster with a pump. The space is so thin though that there is a lot of resistance to flow. Buy a pump before a second chiller. Hot water is also a great way to sanitized them.

running hot wort through a pump before the wort chiller could cause any oxidation due to hot aeration? i've used a march pump at 190F and there is a lot cavitation, could that affect?
Assuming all connections are tight, there should be no oxidation risk since there is no way to introduce oxygen into the system. Any cavitation would be steam or gases that were already dissolved in the wort. Make sure the pump head is oriented correctly to clear out trapped air/steam. http://www.homebrewersassociation.org/forum/index.php?topic=11157.0
 

1377
Equipment and Software / Re: wort chiller recommendation for a 1 bbl system
« on: November 04, 2013, 08:33:21 PM »
Plate chillers are much faster with a pump. The space is so thin though that there is a lot of resistance to flow. Buy a pump before a second chiller. Hot water is also a great way to sanitized them.

1378
The Pub / Re: Any statisticians here?
« on: November 04, 2013, 07:17:10 PM »
I got skills. Depends what exactly you need I guess.

Edit: I'd PM you, but there are three denny's in the system.


1379
Nice! I just found out I passed too (beer, not mead)

- Sent by my R2 unit


1380
Commercial Beer Reviews / Re: DFH Festina Peche
« on: October 30, 2013, 09:53:57 AM »
The first version at the pub was the most tart and it has been getting gentler since then. I thought this years was too 'canned preachy' if that's a term.

- Sent by my R2 unit


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