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Messages - Jimmy K

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1426
Beer Recipes / Re: Nov/Dec 2010 Barleywine recipes
« on: October 25, 2013, 07:25:02 AM »
I've been using this igloo cooler lately, which fits a 6.5gal carboy or bucket perfectly. I place 1-2 frozen ice packs around the sides and wrap a towel around the top, replacing the ice packs every 12 hours. This summer I used more icepacks to keep 10 gallons of cider in the high 50s when my house was about 80. It's a bit labor intensive, but it works and its cheap.
 

1427
Beer Recipes / Re: Brown sugar or molasses
« on: October 25, 2013, 07:19:40 AM »
One lb of brown sugar is mostly white sugar (I'd guess > 95%) with a little mollasses added (a few Tablespoons probably). The mollasses portion will give good flavor - but could easily be swapped out for actual mollasses. The white sugar portion will add alcohol and lower the body. This may or may not be what you want. Certainly adding sugar and mollasses separately will give you more control over the final flavor.
 
Don't add a whole lb of mollasses though, that's a lot.

1428
The Pub / Re: Baseball 2013
« on: October 25, 2013, 06:08:00 AM »
That was a rough watch last night.

One thing is for sure: there is no way but up for the Cardinals after that performance.
Yesterday, NPR was talking about the game and how there were so many textbook situations that had the Cardinals stumped. Their quote - "The Cardinals thwarted more textbooks then Tennessee during the Scopes Trial."

1429
A bunch, that's all I know.

1430
Kegging and Bottling / Re: Corny to cask conversion?
« on: October 24, 2013, 07:28:39 PM »
Well, it would start carbed, but once it's tapped there would be no pressure. Although there would be some pressure from the weight of the liquid on the lid. But it's easy to test first, just fill the keg with water and turn it upside down.  Some shops also sell fatter, softer keg lid O-rings which might help. They're supposed to help seal around dents and scratches.

1431
Kegging and Bottling / Re: Corny to cask conversion?
« on: October 24, 2013, 05:39:11 PM »
I've seen it done where the tap is hooked up to the gas post and a breather (liquid disconnect and tube) is put on the liquid post. The keg is laid on it's side with the gas post on the bottom and the other end raised slightly. I think as long as the keg seals well (without pressure) it will be fine. I considered doing this for a party once, but wigged out and brought CO2.

1432
Yeast and Fermentation / Re: Fermentation Temp Measurement
« on: October 24, 2013, 01:33:34 PM »
My thermometer has a probe and an infrared reader. IR is more of a toy than truely useful in brewing, but it does read the temperature of beer through a glass carboy pretty well. I've been using it for that a lot.

1433
My friend Kevin is opening Chester River Brewing Company in Chestertown, MD and has an entry in the Startup Maryland competition. All you need to do to help him out is watch his pitch video, which is here. He's a great guy, member of my club, and also a tour guide at Fordham Brewing Company. He's been working for over a year to change local zoning rules which prohibited him from opening in his county.
 
http://www.youtube.com/watch?v=kGnxozNbALU
 
Youtube 'Views' are votes, so ... click early, click often. And thanks!

1434
Kegging and Bottling / Re: Well carbed but no head
« on: October 24, 2013, 08:54:58 AM »
I've never used in but I think commercial soft root beers often use a heading powder of some sort (maltodextrin maybe?) to get that long lasting big thick foam.
I toured Fordham once and in their section of soda ingredients (they make Old Dominion sodas) they had boxes of 'concentrated foam'.

1435
Kegging and Bottling / Re: Well carbed but no head
« on: October 24, 2013, 05:57:09 AM »
If I take a Corny to a party without bringing any CO2, the beer tends to get foamier and foamier as the pressure in the keg drops down.  Eventually no liquid beer comes out. 
That's because with less pressure in the keg, the beer is actually foaming in the keg at the end of the party.

1436
Homebrew Competitions / Re: NHC Entry Limits for 2014
« on: October 21, 2013, 12:40:58 PM »
+1 on the initally limiting to AHA members.  If you are that interested in brewing, you SHOULD be an AHA member
Many agree, and it's been brought up before. But I think someone researched it and the number of non-AHA members entering is so small that although it's a fine idea, it will be a negligable difference. There is overwhelming demand from members alone.

1437
Other Fermentables / Re: Juice & Strain Method
« on: October 21, 2013, 12:10:04 PM »
Get straight to the point and add maltodextrin. I have found it adds noticable body, but any sweetness fades.

1438
Homebrew Competitions / Re: NHC Entry Limits for 2014
« on: October 21, 2013, 07:34:53 AM »
It shouldn't be that hard to ...
Famous last words. Right up there with 'I would have thought that ...' and 'The obvious solution is ...'

1439
Yeast and Fermentation / Re: lager starters?
« on: October 21, 2013, 05:37:20 AM »
I'd start with a smaller beer (1.035-45) and repitch from that to the 1.080 monster
Good answer.
 
The third step in your first idea won't grow much yeast because the cell density will be too high. It will be higher than ideal at step 2 even. I've seen recommendations for stepped starters that each step should be an order of magnitude larger - so the yeast from a 2L starter would be pitched into 10-20L for proper cell growth. - and what do you know - 20L is 5G!!
 
If you had two vessels, I'd make a 2L starter and split the yeast into two 2L starters for step 2. That would get you better cell growth.

1440
Homebrew Competitions / Re: NHC Entry Limits for 2014
« on: October 21, 2013, 05:24:13 AM »
I'm sure when they release the details it will be more clear, but the last line has me wondering.  I'm curious if you submit your entries, and they "pull from a hat" which ones can go in.

Either way, there's sure to be some complaining  ;)
They've always allowed you to change categories. Hopefully they just tell you how many you get and you pick which ones you want - or you specify preference when signing up. Actually, that would be better. Getting people to log back in will be tough.

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