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Messages - Jimmy K

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Equipment and Software / Re: NB Big Bubbler
« on: November 21, 2013, 07:16:56 PM »
The lid has hole for normal stopper and airlock.
Yay! The lid has threads so it won't slip like a stopper - and then we drilled the lid for a stopper. Fail.
They should have drilled it for the little black gaskets they put in bucket lids.

General Homebrew Discussion / Re: Dry Hopping Advice
« on: November 21, 2013, 04:19:51 PM »
If coffee beans are not cracked, the infuse flavor without color - just sayin...

Just saw this in my inbox and was reminded of this thread:
Now I'm wondering what happens when you mash whole roasted barley

General Homebrew Discussion / Re: Lottery
« on: November 21, 2013, 03:28:17 PM »
Good point Tom. Then one could surmise that gold in IPA means more than a gold in MaterWeisen.
They listed the number of entries per category at the awards. Popular categories like IPA were in the 800-1000 range. Less popular categories may have had <200. Winning in IPA means you've beaten more entries, but you could argue that some less popular categories require more skill and so attract highly skilled brewers. So - I wouldn't draw too many conclusions from category size.

Other Fermentables / Re: First Cider
« on: November 21, 2013, 01:31:54 PM »
I also noticed when I've used US-05 that it gives off this big yummy honey flavor.  So it wasn't just me!?
I must try this!

General Homebrew Discussion / Re: Lottery
« on: November 20, 2013, 08:27:56 PM »
Could you dry celery the tomato weizen?
If my wife reads this, she will hurl.

All Grain Brewing / Re: Mashing High, possible issues?
« on: November 20, 2013, 07:26:23 PM »
Don't worry about it. You're talking about a very common practice. A few reasons would be - even if exposed to high temperatures, the enzymes don't denature instantly. And even if you denature some enzymes, modern malt has plenty to make up for it.

Hop Growing / Re: Requests to Hops Growers
« on: November 20, 2013, 05:17:53 PM »
Freshhops says multihead is low alpha and peachy.

Hop Growing / Re: Requests to Hops Growers
« on: November 20, 2013, 12:21:32 PM »
I would ask them to design a wide variety of hops that do well in the New Mexico desert, assuming adequate drip irrigation.  Cascade does great, but I'd like to have some others.
Multihead is a variety grown in New Mexico. I just bought some on vacation. I don't know where it grows though, NM is a big state.

Yeast and Fermentation / Re: Starter "fuel" for Champagne Yeast
« on: November 20, 2013, 12:16:32 PM »
Wine yeast starters are the result of brewers trying to make wine.  :D  Wort is a tougher environment with sugars that are on a gradient from completely fermentable to unfermentable. Getting the last of those marginally fermentable sugars requires large amounts of healthy yeast. Sugars in must are completely fermentable, so yeast don't have a problem finishing. Also, yeast growth seems to produce more off flavors in beer, but not in wine. At Michael Fairbrother's (Moodlight Meadery owner) NHC presentation, he said he's just growing yeast for the first three days of fermentation (aerating to keep it in growth phase). You'd never do that with beer.

General Homebrew Discussion / Re: Lottery
« on: November 20, 2013, 12:07:25 PM »
You could have saved us a lot of time and effort by simply posting this previously :)
And deny you the journey? Never!  ;) 

General Homebrew Discussion / Re: Kettle Carmelization
« on: November 20, 2013, 12:05:08 PM »
A quick way to duplicate it is to start with actual LME and bring it to your desired caramelization temperature.  There is no boiling that way and the LME will easily heat to the desired temp.  You have to heat it very gently or you will burn it.  Heating it in an oven should work best.
OK, so candymaking IS relevant. I made pralines a few years ago. The first time I boiled sugar up to 300F in a nice wide saute pan and the pralines were a beautiful creamy color. The next time I used a taller, narrow pot. Same end temperature, but it took 3-4 times as long to get there and the candy was a very dark, caramel color with heavy caramelized flavors. So the story is that the final temperature isn't the goal, at least not alone. The amount of boiling it goes through getting to the end point affects the outcome.

General Homebrew Discussion / Re: Kettle Carmelization
« on: November 19, 2013, 08:52:37 PM »
Candymaking is not relevant here. //sheepishly backs away//
Actually, measuring temperature would help make it reproducable. But I think most people just eyeball it based on color and thickness.

General Homebrew Discussion / Re: Kettle Carmelization
« on: November 19, 2013, 08:32:53 PM »
Jim, have you made praline brittle? Candy heated to thread stage, then add a bit of baking soda and it explodes into foam and quickly cools into airy hard candy (usually done with nuts added). It's spectacular! Use a big pot!

Edit: I meant hard crack - 300F.

General Homebrew Discussion / Re: Kettle Carmelization
« on: November 19, 2013, 06:25:26 PM »
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.

General Homebrew Discussion / Re: Kettle Carmelization
« on: November 19, 2013, 05:37:19 PM »
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.

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