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Messages - Jimmy K

Pages: 1 ... 99 100 [101] 102 103 ... 241
1501
Other Fermentables / Re: Rose Petal Wine
« on: September 06, 2013, 05:55:38 AM »
I don't, but I bet it would vary anyway. Are they loose or compressed?

1502
Questions about the forum? / Re: How to insert images?
« on: September 04, 2013, 12:02:45 PM »
I've been using imgur to host photos, they make it pretty easy.

1503
Ingredients / Re: Hop blending in an IPA
« on: September 04, 2013, 08:41:30 AM »
I just made a session IPA.  10lbs of grain w/ Chinook for bittering, 50/50 centennial/mosaic for flavor, aroma, and dry hop additions. It's almost ready to drink, but the hop character at kegging was great. Nice combo of citrus and berry. I'll follow up when it's carbonated.
 
 
Batch Size: 5.00 galStyle: American IPA ()
Boil Size: 7.22 galStyle Guide: BJCP 2008
Color: 6.1 SRMEquipment: Brew-n-Stein
Bitterness: 40.5 IBUsBoil Time: 90 min
Est OG: 1.054 (13.3° P)Mash Profile: Single Infusion, Medium Body 154F, Batch Sparge
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 5.6% Taste Rating: 30.0

 
8.0 ozMunich Malt (9.0 SRM)Grain2
4.0 ozCara-Pils/Dextrine (2.0 SRM)Grain3
4.0 ozCaramel/Crystal Malt - 60L (60.0 SRM)Grain4
3.0 ozAromatic Malt (26.0 SRM)Grain5
8 lbs 13.0 ozPale Malt (2 Row) US (2.0 SRM)Grain6
0.8 ozChinook [12.1%] - Boil 60 minHops7
1.0 ozCentennial [8.7%] - Boil 2 minHops8
1.0 ozMosaic [12.7%] - Boil 2 minHops9
0.5 ozCentennial [10.0%] - Steep 0 minHops10
0.5 ozMosaic [12.7%] - Steep 0 minHops11
1 pkgsSafale American (DCL/Fermentis #US-05)Yeast12
0.5 ozCentennial [10.0%] - Dry Hop 0 daysHops13
0.5 ozMosaic [12.7%] - Dry Hop 0 daysHops14

1504
Equipment and Software / Re: Using corny as fermenter
« on: September 04, 2013, 07:39:55 AM »
What are easy ways to use a corny for a fermenter i.e. how do I stick a fermentation lock on the thing?  I'm planning on using the corny for dispensing beer in the future.

Easy.  Attach a blowoff to the gas in tube.
This. You may be concerned it will clog, but remember the keg is rated to >100psi. The clog will blow through the tube long before the keg seals fail.

1505
General Homebrew Discussion / Re: Security Breach at Midwest Supplies
« on: September 04, 2013, 05:50:56 AM »
Sorry to hear that but processing credit cards is not a trivial thing.

There is such a thing that is called PCI compliance.

These are the rules that every credit processor have to comply with.
I think they are in a big trouble.
This is a terrible haiku.

1506
All Things Food / Re: Tomato sauce
« on: September 03, 2013, 07:45:12 AM »
I know some people simmer with soup bones for some extra umami and others sweeten with sugar.  But we like to keep it simple.
I was thinking that simmering with bones would add gelatin, which should thicken it and help with separation.

1507
General Homebrew Discussion / Re: Will bitterness round out in keg?
« on: September 03, 2013, 07:03:38 AM »
The answer is definately yes, no, and maybe.  ;)
 
Some flavors will change - I think it's hard to know if it will improve without tasting it. But another week in the carboy won't hurt and might help. Then keg and let it age a few weeks. Time will tell, but even the worst beer gets better (maybe not good, but better).

1508
General Homebrew Discussion / Re: How long to boil to rid chlorine?
« on: September 03, 2013, 06:58:53 AM »
Chlorine boil point is 29°F
Maybe a C rest at 30°?
Joke
Obviously, some things ain't that easy
Water's boiling point is 212F, yet there is still water in the kettle after boiling for over an hour.  ;D

1509
Kegging and Bottling / Re: Keezer Issues
« on: August 31, 2013, 11:59:26 AM »
Dip the end of the 1/4" tubing in some boiling hot water and it will slide onto the 5/16" barb with little problem.

I put a little keg lube on connections that might leak - it helps.

1510
Yeast and Fermentation / Re: Don't buy that stir plate
« on: August 31, 2013, 10:32:42 AM »
Sufficient yeast growth in 30 minutes - I'm impressed.  ;D
6X growth in 24 hours with a 1 cup starter - I just bought a bridge!

1511
General Homebrew Discussion / Re: Why didn't anyone tell me?
« on: August 31, 2013, 08:54:15 AM »
I also know a few all-grain brewers who've gone back to extract for space and time efficiency (I've thought about it myself a few times, just to fill the kegs). I guess they were tired of being brewers.  :o

1512
Yeast and Fermentation / Re: keeping fermentor cool
« on: August 29, 2013, 08:26:02 PM »
Those stick on strip thermometers. The specific heat of water is much higher than air, which means you can feel confident that the surface of the fermenter is close to the temperature of the beer rather than surrounding air.  Or you could get fancier and put a digital probe thermometer on the wall and cover it with insulation and tape, but then a thermowell might be easier.

1513
Pimp My System / Re: Kegerator with inside taps
« on: August 29, 2013, 07:30:02 PM »
That's great - never seen anything quite like it.

1514
All Things Food / Re: I want a new class of sodas
« on: August 29, 2013, 07:23:47 PM »
Many ginger beers (natural ones that list actual ingredients) have ginger along with lemon, capsicum (hot pepper) and other flavor ingredients. I think that's the secret to really good ginger beer.

1515
General Homebrew Discussion / Re: Why didn't anyone tell me?
« on: August 29, 2013, 07:18:18 PM »
I don't believe you're a brewer unless you hand pull the water out of a well, grow and malt your own grain and hops, manage your own yeast cultures ... I'm kidding.
 
Seriously, EVERY brewer - including most pro's - chooses some parts of the process to outsource. Extract brewers have someone else mash for them, but all grain brewers have someone else malt grain for them. Malting was once an integral part of the brewing process. Some people manage their own yeast, most just buy vials or packets. And hops - where's the art if the package tells you the AA levels, etc. Or how about recipe formulation? So - don't sweat the a---oles.
 
So my point is - producing beer from raw ingredients is a multi-step process and deciding that ONE part is what makes you a brewer is bunk.
 
And I think most folks here would agree with this - Mashing is the 'sexy' part of brewing, but it's not the hard part, and it's not the most critical part. Fermentation control is the harder/critical part of making quality beer.  When people want to go all-grain to improve their beer, I encourage them to look at improving yeast health and fermentation control (temperatures) first. That will provide a lot more benefit (though I don't know if anyone ever listens).
 
And this...
 

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