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Messages - Jimmy K

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1411
The specs say 300 gallons per HOUR. That's all 55 gallons in 11 minutes and in reality with resistance from tubing and bends it won't be even that fast. You can put a valve on the output, but you may not need it. For a centrifugal pump I think you have to put the valve on the out side.
 
And I think your water temp algebra is correct since specific heat is linear as long as you don't have a phase change (ice to liquid)

1412
You know you're into homebrewing when you think homebrew makes a great Christmas gift.
 
You know you're obsessed when your family thinks homebrew makes a great Christmas gift.

1413
All Grain Brewing / Re: Stout Season - Dark Grain/Water Questions
« on: October 29, 2013, 06:25:15 AM »
You don't need to factor them into your water/grist ratio, but the will absorb water eventually, so you'll need to increase your sparge water. It's probably a small amount of water though and wouldn't matter if it was added to the mash or sparge. In any of these situations (including steeping) just make sure that the total volume of water added (during mash, sparge, and steeping) is the same and you'll end up with the volume of beer you want. ie - Yes, 1 gallon of steeping water should be removed from elsewhere in the process, probably the sparge.

1414
Other Fermentables / Re: First Perry
« on: October 29, 2013, 06:06:33 AM »
Has it started up yet? Ciders start much more slowly than beer. A day or two wouldn't surprise me. Perrys may be even slower. They also tend to have a higher pH than apples, I'm not sure how that affects start of fermentation. I wouldn't worry too much about it. Did you aerate after heating it? And you might want to add nutrients, especially if you start smelling sulfur.

1415
Homebrew Competitions / Re: NHC Entry Limits for 2014
« on: October 29, 2013, 05:59:35 AM »
Well maybe not......
You've made the right decision if nobody is complete happy right?
 

Compare that to a lottery
You're proposing a lottery for the 'open' 3000 slots right? I agree that a simple lottery for all slots would be stupid. There needs to be a way for great brewers to compete without relying on luck. To be fair though, we don't know what the plan is and what you've described could still be quickly descibed as a lottery.

1416
Homebrew Competitions / Re: NHC Entry Limits for 2014
« on: October 28, 2013, 11:57:49 AM »
Unquestionably it would potentially increase the number of entries, especially in the final quarter of the year.  Since the FOAM cup has been a MCAB qualifier, it has seen an increase of around 350 or so to 750.  Part of the reason is that it is the second to the last qualifier of the year and people are trying to get in to the MCAB.  Each competition would just need to cap their entries at a level that they could handle.  If they were concerned that too many "outsiders" would flood the available slots, then have two entry periods.  One for club members and then open it up to all.

Mac
It wouldn't be right to have a qualifier that gave members of one club (or any other group) preferencial registration. It would provide them with an easier route to qualification than other brewers get.

1417
Ingredients / Re: Spices for Winter Warmer - boil or steep?
« on: October 28, 2013, 09:16:55 AM »
The key is fresh grating for cinnamon and nutmeg ...
Absolutely the truth!!

1418
The Pub / Re: 67% ABV beer
« on: October 28, 2013, 09:13:36 AM »
... at some point the yeast will die form the alcohol, and I am sure it's well before 67.5 percent ... Most of the time what will hold the yeast back is the high wort gravity and resulting osmotic pressure rather than the high beer ABV.

I buy high ABV fermentation, but considering 70% ethanol is a standard sanitizing and preserving liquid in biology, I can't figure this out. Especially if they don't even try to explain it.
 
 

1419
Zymurgy / Re: New AHA Member Can't Login to Member Content!
« on: October 28, 2013, 06:01:24 AM »
You have to email AHA and tell them your profile name and AHA number so they can associate the two. The online system does not automatically know that you've purchased a membership. Once they are linked (basically, somebody has to check a box), then you'll have access to member content.

1420
Homebrew Competitions / Re: NHC Entry Limits for 2014
« on: October 28, 2013, 05:58:11 AM »
The problem I have with pre-qualifying is that MCAB is a two stage competition (Qualifier and MCAB). NHC is already a two stage competition (First round and final). Adding a qualifier would make it 3 stages. It would allow NHC to weed out poor entries, but it would probably turn off some great brewers who would be frustrated by the effort required to get to the final round.
 
My other concern is that there already is an MCAB. If NHC becomes 'another MCAB' why have the competition at all? That may not be a completely valid concern, but I think it has some merit.
 
That said, I do think NHC should have some way to guarantee entries to the best brewers (and those who volunteer at the competition). I just don't think a 3rd round qualifer is the way. I've suggested before that NHC could give the previous year's medalers guaranteed entrance for the next year (and a higher number of entries too). That way it might take a few years to get in through the lotter, but once you do, if you place one year you can keep competing the next. After a few years you'd have a pool of excellent brewers competing.

1421
The Pub / Re: Gotta brag just a leeetle
« on: October 25, 2013, 08:02:02 PM »
Sweet!

1422
Kegging and Bottling / Re: Dip tube
« on: October 25, 2013, 06:27:51 PM »
The first pint is a vitamin supplement. The second and third pints are rewards for taking my vitamins.
I cut a gas dip tube once because it wouldn't fit in my stoopid keg. That's a hard metal - used an entire dremel cutting disc to get through that little thing.

1423
Beer Recipes / Re: Brown sugar or molasses
« on: October 25, 2013, 12:39:33 PM »
I believe Grandma's Original is the same thing as Barbados.  Unsulphured and made from sorghum, IIRC.

As you said, technically not molasses.  But it works for me.  It's much lighter in flavor than blackstrap.
Their website says original is concentrated sugarcane juice.

1424
Beer Recipes / Re: Brown sugar or molasses
« on: October 25, 2013, 10:58:36 AM »
Grandma's sells two types of molasses,http://www.grandmasmolasses.com/products/, original, which which is not molasses at all, and robust, which is a first molasses.  Blackstrap is a third molasses.  Third molasses has had water evaporated out of it three times and sugar crystallized out of it 3 times.  Blackstrap if you can get it in bulk is not particularly expensive; I got at gallon for ~$15 in Amish country.  It is sometimes used to feed livestock.  Too me, blackstrap is not particularly sweet and has a liquorice flavor in the finish.
I had no idea!
 
I've had 100% blackstrap molasses that was diluted and fermented for ... something else. It tasted very salty and minerally without the sugars.

1425
Beer Recipes / Re: Nov/Dec 2010 Barleywine recipes
« on: October 25, 2013, 08:15:42 AM »
you don't fill it with water right? just count on keeping the air cool? less mess potential that way.
Correct. I think water would cause fast temperature fluctuations when you add new ice. Air slows that down so the temperature is more steady. And you're right - no leaks, drips, etc.
 
I think I could cold crash too by filling the cooler with ice after fermentation. Haven't tried that yet.

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