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Messages - Jimmy K

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16
Equipment and Software / Re: Chest Freezer Cleaning
« on: April 30, 2015, 11:35:45 AM »
I clean it when it's dirty
 
... and I notice
 
... OK, when I notice the 4th time.

17
Equipment and Software / Re: The ethics of keggles
« on: April 30, 2015, 11:10:41 AM »
NOS means 'Not Otherwise Specified' - basically a designation for generic gas. Converted? Probably not, but you might be able to exchange it at a gas shop. If may need hydrostatic testing at this point though, which may affect value.
 
For the kegs, you're kind-of asking 'How long is enough?' Ethically, I'd say if you know you have someone's property the ethical route is to try to return it. In the large gray area of ethics, I'm sure at this point nobody knows they're missing. The gas cylinder, on the other hand, was probably owned by whomever left it there - or at least, you'll never figure out who owned it anyway.

18
Yeast and Fermentation / Re: Chronically unable to acheive targeted FG
« on: April 30, 2015, 09:51:31 AM »
You could also try a different brand of extract. Designing Great Beers has a fermentability table on pg 15. If you don't have the book, you can see that page in Amazon's preview mode.

19
Yeast and Fermentation / Re: Chronically unable to acheive targeted FG
« on: April 30, 2015, 09:42:54 AM »
The mini-mash could help, especially if you mash really low - like 146-148F, but there is a bit of guesswork involved there too. And it'll be tough to translate that into an all-grain recipe if you eventually go that route.

20
Homebrew Competitions / Re: How best to describe 22C?
« on: April 30, 2015, 08:48:57 AM »

One final question -  If I described the base as a "Porter with xxx fruit" in the first round does that description care over to the final round?  Can I change it to a Brown Porter?  Or leave well enough alone? 
Not sure, but go into the online software and see if you can edit the description.

21
Yeast and Fermentation / Re: Secondary ferementer help
« on: April 30, 2015, 07:57:08 AM »
The flavor that would be caused by too long on the yeast cake would be brothy, meaty, soy sauce like flavors and I've personally never experienced them in homebrew. Not to say it can't happen but within reason it's unlikely to happen to you.
I had it once in my own homebrew, but it was a beer that I neglected and sat in primary for over six months. Never in beers that were in primary for several weeks.
 
 
 

22
Other Fermentables / Re: freezing apple juice
« on: April 29, 2015, 03:47:56 AM »
Orchards do it all the time to extend cider season.

23
Pimp My System / Re: Pimp my Fermentation Chambers!
« on: April 23, 2015, 10:31:55 AM »
Please stop. The envy is painful.

24
All Grain Brewing / Re: 100% pils malt. Too light?
« on: April 21, 2015, 03:21:29 PM »
I had a 100% pils pilsner at a competition and it was great color wise

25
Beer Recipes / Re: Ideas for brewing with Grand Marnier
« on: April 20, 2015, 11:12:31 AM »
How about saison aged on grand marnier soaked oak? Or witbier, maybe without the oak.

26
The Pub / Re: 10 days to exam
« on: April 20, 2015, 05:42:31 AM »
They announce the name and number, either with each beer or all at the beginning. They also won't use any specialty styles (including fruit, spice/herb/veg, etc).

27
Kegging and Bottling / Re: Question About Beer CO2 Absorption
« on: April 19, 2015, 02:33:47 PM »
It will absorb at 70, just not as much. But 4 days @ 15 isn't nearly enough to get the beer to saturation. Also if it cooled at all then you also have thermal shrinking of the beer, which will increase headspace slightly.

28
Ingredients / Re: Using your back yard creek
« on: April 18, 2015, 05:54:52 AM »
A bucket. ;)

The boil will kill anything in the water. Sending a sample to Ward would be best, but you could just try it too. People have done crazier things.

29
Sometimes there are delays, though that would be 8 months which is the longest I've heard of. 3-4 is what they're going for but it seems 4-5 months is normal.

Contact your exam admin and ask about the delay.

30
General Homebrew Discussion / Re: First Contest Entry
« on: April 17, 2015, 08:59:34 AM »
Somebody around here posted a method that is cheap and works well. Get a bottling wand and remove the spring tip. The tube fits perfectly into a picnic tap, giving you a bottom filler with a valve. If you push your beer with very low pressure (say 2psi) you should get very little foaming and an easy fill.

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