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 ... 93 94 [95] 96 97 ... 241
1411
Equipment and Software / Re: Blue Reptile Bulb in Fermentation Chamber
« on: October 14, 2013, 08:29:07 PM »
Get a reptile warming rock instead. No light.



1412
Other Fermentables / Re: The Everything Hard Cider Book
« on: October 14, 2013, 11:13:29 AM »
Hell, I've mixed beer, mead and cider together in a BJCP BOS in some of these tiny competitions around the area. I think non-BJCP peoples' choice would be just fine.
I think pretty much any competition scheme, BJCP or not, is fine as long as contestants know what to expect upfront.

1413
Other Fermentables / Re: Watermelon wine?
« on: October 14, 2013, 07:02:17 AM »
I know somebody who fermented a pumpkin beer in a hollowed out pumpkin. I'm wondering if a hole would be enough or if you'd have to mascerate the interior since it's semi-solid.

1414
Kegging and Bottling / Re: CO2 tank inside the keezer?
« on: October 11, 2013, 04:31:10 PM »
Very,very nice work Paul and thetooth. BTW thetooth, that's a serious number of taps there. Wow !
Holy regulator too Batman.

1415
Other Fermentables / Re: Using Concentrate - Reusing Off Gas to Carb
« on: October 11, 2013, 08:59:08 AM »
Colder fermentation really helps with standard ciders. With concentrated juice I think you'll have plenty of aromatics. If you think it needs more after fermentation, try sweetening it. It's amazing how your perception of aroma and flavor is affected by sugar.

1416
Other Fermentables / Re: Strongbow clone?
« on: October 11, 2013, 07:20:43 AM »
Mtnrockhopper - are you doing a massive cider batch again this year?  What did you do last time, something like 45 gals?
I ask because I am going to do one big cider batch this year instead of multiple smaller ones and I'm curious how much yeast you used etc.  My plan is a 30 gal batch using WLP cider yeast (I ordered it but I forget the # now).  I may try a split with another yeast, not sure.
It was 60 gallons 2 years ago. Last year we made a couple smaller batches. Not sure if we're doing a huge batch again. I have to wait until December for it to be cold enough in my garage. We did make 10 gallons of asian pear cider, unfortunately it got an infection and has a bit of acetic acid.
 
I use dry yeast at 1 gram per gallon rehydrated (or a 5g packet per 5 gallons).

1417
With fresh cider, if there was no fermentation the solids would sink to the bottom and you'd have relatively clear apple juice on top.

1418
I echo what was said above. Is it in a bucket? Sometimes buckets don't seal well and you won't see airlock activity. Otherwise, sulfites will sometimes slow the yeast temporarily and cider fermentation is slower than beer to begin with. I doubt you need to worry.

1419
All Things Food / Re: Peppers
« on: October 10, 2013, 10:41:15 AM »
Nice.  My jalapenos usually start to rot by the time the ripen, so I have to pick most of them green.  My serranos turn red though and I did smoke a bunch of both and they are in the dehydrator as I write this.
I was wondering about doing that since a friend gave me a bunch, but I've eaten most of them by now.

1420
All Things Food / Re: Big Green Egg?
« on: October 10, 2013, 10:39:45 AM »
I don't own one, but I have a friend who does. The real BGE weighs a ton and hold temperature forever. The cheap ones always look flimsy and light. They're probably no different than any other smoker made of sheet metal.

1421
Homebrew Competitions / Re: NHC Entry Limits for 2014
« on: October 10, 2013, 10:37:25 AM »
In all that judging I only had one judge ranked National or higher evaluate my beer. The rest were either Provisional, Recognized, or Certified.  I can enter just about any BJCP and receive the same level of judging.  I entered my beers in the NHC because I thought it would get before the "best" judges out there....ideally at least National level in the 2nd round.
I don't know about regionals, but the BJCP says that 54% of judges in the final round were National or higher. That's pretty impressive. There are only 850 National and higher judges, so about 1 in 8 was at the competition.  That's also enough for 1 or 2 National or higher judges on each flight. Local competitions can't match that.

1422
General Homebrew Discussion / Re: Fruit flies in airlock
« on: October 10, 2013, 08:17:03 AM »
I've been at wineries with open fermenters - fruit flies everywhere - thousands of them!! It would probably gross most wine drinkers out! They were not selling vinegar and the wine won awards.

1423
Beer Recipes / Re: PB&J Ale
« on: October 10, 2013, 07:47:26 AM »
Needs some nelson sauvin

1424
General Homebrew Discussion / Re: Flaked Oats
« on: October 10, 2013, 06:52:43 AM »
It's 'steel cut' oats that you shouldn't use for brewing (but it is the #1 best type for breakfast!)

Do you mean unless you do a cereal mash, or is there another reason to not use them?
The would need to be cooked before mashing - a cereal mash would work. Or just boil them according to directions and let them cool. They take about 30 minutes to cook.
 
I always use quaker oats. I use old-fashioned because that's what I buy for breakfast. But quick or instant would work fine too. The biggest difference in the cooked product is texture (smaller oat pieces), but texture doesn't matter for beer. You're leaving the oat pieces behind in the mash. In theory, instant would be the easiest to convert and extract sugars from.

1425
General Homebrew Discussion / Re: Fruit flies in airlock
« on: October 10, 2013, 06:45:55 AM »
At what point would you all be concerned with a fruit fly caused infection? I had one little demon fruit fly crash into my rehydrated yeast this weekend and instantly drown I pulled him out, but pitched the yeast anyway. I had no other yeast option other than bread. Its a Saison fermenting at 75. Fermentation was active in only 3 hours.
Surprisingly, the fruit flies are avoiding my carboy.

So you knowingly pitched a vinegar fly into your wort? Sorry, but there's no way I would do that! They're covered with acetobacter.
Just one fruit fly will instantly give a funky taste to a glass of beer. I drink from a lidded stein in fruit fly season.

But acetobacter requires oxygen, so assuming fermentation starts quickly and oxygen is kept out after - one fruit fly probably won't have an effect. I'm suspicious about one fruit fly turning a glass of beer funky. That one might be all in your head. There just isn't enough time for acetobacter to turn beer unless it sits for a few days.

Pages: 1 ... 93 94 [95] 96 97 ... 241