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Messages - Jimmy K

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1486
When you make a big change like that, you pick up new people, but at some point you drive others away.  I would guess that a good number of people on Tech Talk moved over to the forum and found they liked it (or at least, didn't hate it), while another group said "the hell with this" and went elsewhere.
And TechTalk was shut down for months, which killed the momentum. Now it's back but it has fewer members I'm sure and AHA doesn't exactly promote it. Might have survived if there was a more seamless transition (gratuitous buzzword).

1487
General Homebrew Discussion / Re: Bottle Cleaning
« on: September 25, 2013, 12:27:45 PM »
I soak for up to a few days in ammonia. It's cheap and a great cleaner, though it does smell. There is not much it won't remove.

This was what I did until I got a big tub of PBW.  Ammonia is also great for removing labels.  I think I used to use 8oz ammonia per 5 gallons water.
That's about what I use, but I eyeball it.

1488
General Homebrew Discussion / Re: Bottle Cleaning
« on: September 25, 2013, 10:28:44 AM »
I soak for up to a few days in ammonia. It's cheap and a great cleaner, though it does smell. There is not much it won't remove.

1489
I suspect we are being punked by some fraternity brothers, you know, kinda like the names of the pilots on the airliner that crashed in San Francisco.

Tricking some people on the internet into filling out a survey - Lamest. Prank. Ever.  We've been had.

1490
Beer Recipes / Re: Apple pie ale
« on: September 25, 2013, 05:51:15 AM »
If you use grocery store brown sugar, it's usually made by blending molasses and white sugar. Since the white sugar will just dry the beer out, and you don't want that, I'd use molasses. Don't use a lot though - the amount of molasses in a lb of brown sugar is pretty small - like a few tablespoons.
 
 

1491
Other Fermentables / Re: The Everything Hard Cider Book
« on: September 24, 2013, 12:22:36 PM »
Sweet! (or dry). It is whizzing through the air to my kindle.

1492
Yeast and Fermentation / Re: sugar instead of DME for yeast starter
« on: September 24, 2013, 10:47:52 AM »
If want to go on the cheap, use dry yeast. Even two packets for a really big beer is still less than one package of liquid yeast.

1493
All Things Food / Re: pig roast
« on: September 24, 2013, 05:36:08 AM »
Around here people have more enthusiasm even when the party is BYOB and a plate to share.

1494
Going Pro / Re: I need help knowing where to start...please!
« on: September 23, 2013, 01:18:58 PM »
3. Get a degree in Chemisty or Chemical Engineering.

I would consider microbiology and/or QA/QC. Still, only larger breweries are looking for that.

1495
You'll have a hard time marketing anything to a homebrewer. 
I don't think John Blichmann agrees with that.

1496
The Pub / Re: Oktoberfest Hombrew Party in Michigan
« on: September 23, 2013, 10:32:24 AM »
I thought that guy was wearing a strange dead animal hat. I thought - eh - Germans. I know some a German who'd own a hat like that.

Yeah, there is wild boar and coyote mounts on the wall. That guy is John Palmer.
oh THAT guy

1497
The Pub / Re: Oktoberfest Hombrew Party in Michigan
« on: September 23, 2013, 09:34:32 AM »
I thought that guy was wearing a strange dead animal hat. I thought - eh - Germans. I know some a German who'd own a hat like that.

1498
Yeast and Fermentation / Re: Yeast harvesting and simple sugar
« on: September 23, 2013, 09:25:41 AM »
I think the intention of the other comment was more like this. If you're brewing specifically to grow yeast for a big beer, and having a drinkable starter is a secondary goal, then removing simple sugars is a good idea. Ideally, a starter would be low OG so as to not stress the yeast. It should also be all malt because malt contains nutrients that yeast need to stay healthy. Simple sugar provides no nutrients and raises the OG. Both of these will stress the yeast and so it does not serve your primary goal.
 
So... I did not answer your question...
 
I think top-cropping is different in a few ways. Yeast is being removed at peak activity and put directly into fresh wort. The yeast have not yet had to attenuate those last bits of sugar in a high alcohol environment which is probably most stressful. Also, top cropped yeast at a brewery is likely to go into similar OG wort, not a higher OG wort, and the higher OG wort makes healthy yeast more important. Maybe the biggest difference may be goals though. A pro brewery wants beer first. Reusable yeast is a secondary goal and there may be some sacrifices being made to produce beer. Many US breweries reuse yeast after fermentation too, and I'm sure many of them use simple sugars.
 
So I guess the answer is that you can use simple sugars when repitching/harvesting/top cropping yeast. It's not the best choice, but it won't ruin your beer either. Seems like most decisions in brewing are not between great / ruined beer - just between better / not as good.
 
I probably made that more complicated than it needed to be.

1499
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

1500
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!

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