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 ... 97 98 [99] 100 101 ... 242
1471
Beer Recipes / Re: Summer/Session Ale
« on: September 20, 2013, 10:48:35 AM »
When my house was in the high 70's during the summer, two medium size ice packs would keep it in the mid 60's. I swapped them twice a day for fresh ones. As soon as fermentation slows I let it rise to room temp.

Sent from my DROID RAZR using Tapatalk 4

1472
Beer Recipes / Re: Summer/Session Ale
« on: September 19, 2013, 12:26:56 PM »
A bucket or carboy fits in one of these with the lid open and you can put ice packs around it. I got a beer down to 55F once doing this. (oops). I wrap some towels around the top to hold the cool in.
 


And it's blue!

1473
Beer Recipes / Re: Summer/Session Ale
« on: September 19, 2013, 12:24:00 PM »
I got the same dissappointing taste from S-04 that fermented a little too warm. Terribly fruity, and not in a good, belgian sort of way. Probably some diacetyl too.

1474
Beer Recipes / Re: Strong dark Belgian ideas from mixed grains
« on: September 19, 2013, 12:20:19 PM »
Yep, that's been known for years and I completely agree.  It may or may not cause problems for you, but it happens.
Huh, any info on how that happens?

proteins fold when they make foam, similar to denaturing but different, once folded they can't unfold into the form they were in originally and in order to make foam you have to start out in that initial form.

At least that's how I understand it.
I follow. There must be some reaction that occurs when they interlink.

1475
Beer Recipes / Re: Strong dark Belgian ideas from mixed grains
« on: September 19, 2013, 11:06:39 AM »
Yep, that's been known for years and I completely agree.  It may or may not cause problems for you, but it happens.
Huh, any info on how that happens?

1476
Yeast and Fermentation / Re: Pros and Cons?
« on: September 19, 2013, 11:03:34 AM »
Assuming that you'll use the yeast within a few weeks of harvesting, you don't need much more than a few mason jars or other sanitizable containers. You also need some fridge space to store yeast.
 
Pros: FREE YEAST!! Healthier, fresher yeast if you do it right. You get to tell people you have a 'house yeast' and sound cool.
 
Cons: Some extra equipment and work - more than dry yeast anyway. If you're doing liquid yeast and starters, it's probably a similar amount of work to that. Contamination or yeast mutations if you do it wrong. Longer term storage might require more work.
 
Other considerations:  You might need to brew on a more regular schedule to take full advantage. You also need to brew beers that require the same strain.

1477
Equipment and Software / Re: Ball lock connector inner gasket
« on: September 19, 2013, 08:31:29 AM »
Oh that's why that one disconnect was leaking
 

1478
After I signed it, I started getting emails almost every day from MoveOn.org  After I opted out they sent another email asking me if I was sure I wanted to opt out.  Yes I'm sure.
Gmail's been sending mine straight to spam. I didn't even have to tell it to.

1479
Beer Recipes / Re: Strong dark Belgian ideas from mixed grains
« on: September 18, 2013, 07:50:07 AM »
I've never used more than .5 lbs of carapils in 5 gallons that I can recall.  I haven't used carapils in years, although I've been considering it as I'm not happy with my head retention these days.

Carapils, wheat, or other protein laden grains are not a panacea for poor foam.  To help yo diagnose your problem, see...

http://byo.com/stories/article/indices/35-head-retention/697-getting-good-beer-foam-techniques

Really? Do you agree with this statement Denny? I've never heard about proteins getting 'used up'.
 
Quote
Lastly, homebrewers who keg their beer should be aware that foam positive molecules can get “used up” when foam is created. Thus, if you shake your keg to carbonate it, you may be dipping into your pool of foam makers for your beer.

1480
General Homebrew Discussion / Re: Pics of recent brews?
« on: September 18, 2013, 06:00:55 AM »
J's Ale (Cream Ale)

This is my standard cream ale (originally made it for my brother). Took a ribbon at the World Cup of Beer a few years ago. 80% German Pils, 20% Home-Grown Corn. Bottled right after this picture, I love the yeast-scape...


I've never had a beer be that clear in the carboy. Nice.
Damn, at first I just assumed it was a glass.

1481
General Homebrew Discussion / Re: Lid on or off during boil?
« on: September 17, 2013, 12:07:11 PM »
Partially covered is fine.  Think of how many breweries have enclosed kettles.  But a study done many years ago concluded that you want at least 15% of your kettle surface uncovered.
Breweries have enclosed kettles, but they have stacks and probably exhaust fans too :) But still I'm sure partially covered is fine. The important point is letting steam escape before it condenses and returns to the wort.

1482
Yeast and Fermentation / Re: Harvesting yeast
« on: September 17, 2013, 10:04:51 AM »
I don't think there is any minimum time it needs to sit. After washing it could be pitched immediately.

1483
The Pub / Re: Bottle Cap Floor
« on: September 17, 2013, 06:20:23 AM »
@#%$#%^#!!! Please remove this from the internet before my wife sees it on Pintrest.

1484
Yeast and Fermentation / Re: Beer Yeast for Bread?
« on: September 17, 2013, 06:12:14 AM »
Berliner bread is like easy, faux sourdough. The organisms in a sour mashed berliner are the same as those in a sourdough starter, so you get all the flavors and aromas. I wouldn't call it sourdough, because it's not as intense as real sourdough. But it's definately more interesting than plain yeast risen bread.  I've wanted to try using freshly soured wort so the souring organisms could keep working overnight on the bread. I have not gotten around to it though.

1485
Yeast and Fermentation / Re: Beer Yeast for Bread?
« on: September 16, 2013, 07:08:27 PM »
I have tried the aforementioned recipe subbing beer for water as well. I tried it with stout, but it didn't have the stout character I hoped for. I tried it with a hoppy beer and it was unpleasantly bitter.

Can't remember where I read or heard it, but beer yeast is best suited for a slow rise dough, hence the dutch oven recipe. But I have had success reusing beer yeast for pizza dough.
I tried an IPA once and it was bitter. I thought it would be good with chicken soup (richness and fat to counter the bitterness) but yeah, by itself it wasn't great. Berliner weisse makes great bread.
I've never heard that about beer yeast, but slow rise dough is great. Many of the enzymatic reactions that happen in the dough overnight are the same as those in a mash.

Pages: 1 ... 97 98 [99] 100 101 ... 242