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Messages - Jimmy K

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If you look around here you'll find other threads weighing the merits of refridgerators vs freezers as fermentation chambers.

Other Fermentables / Re: Using Stevia to Sweeten
« on: September 11, 2013, 03:17:56 PM »
I added mine when I kegged.  If I added it after carbing, I would add to the keg, put the lid on quickly and purge the headspace a couple times.  Then you could mix in by tipping the keg back and forth several times, which would avoid the excessive aeration of stirring in with a spoon.
No reason you shouldn't be able to stir with a long spoon after carbonating. Stir gently and you won't loose much CO2. As a bonus, the high partial pressure of dissolved CO2 will keep O2 from dissolving in.

The Pub / Re: Another Beer Name Lawsuit - this one Utter BS
« on: September 11, 2013, 03:14:08 PM »
Yeah, NOLA is clearly trying to benefit from the Godzilla name. He says he never heard of Toho, which means he never researched the trademark. Toho owns both Godzilla and MechaGodzilla. It's kind of a parody though - and an awesome one too. I wonder if it would qualify as fair use - probably expensive to find out.

The Pub / Re: Other hobbies?
« on: September 10, 2013, 10:29:00 PM »
We went backpacking in PA once. Great view from the campsite of flashing lights and sirens all night in the valley.

Sent from my DROID RAZR using Tapatalk 4

All Things Food / Re: VacuVita [Semi-plug]
« on: September 10, 2013, 08:17:32 PM »
Not sure how it's different than a FoodSaver with the canister accessories.

Yeast and Fermentation / Re: keeping fermentor cool
« on: September 10, 2013, 05:19:01 PM »
I'm pretty sure that the wort will always try and equalize to the temperature of it's ambient air temperature (I.E. the fridge temperature).  It may take awhile, but if the fridge is a constant temp. then the wort will eventually reach that temperature and stay there. If the fridge warms up or cools down then the wort will follow that temp. change (just very slowly).

That all being said: one thing to think about is if you have a very vigorous fermentation, then the temperature will probably be higher in the fermentor due to all that activity going on.
Your second part answered the first. It will follow of course, but most fermentations will be several degrees above ambient because fermentation generates heat. In my large fermenter (60 gallon barrel) it's often 10 degrees above ambient even with slow fermentation at low temperatures (50F).

Fridges are by far the popular approach. I don't think there are any nationwide sources other than craigslist. Other options would all be local (newspaper, friends, yard sales, etc.) You can use a freezer too. New freezers are cheaper than new refridgerators. With either, you'll have to buy a temperature controller.
Son of a Fermentation Chiller is a low cost option - as is putting the fermentor in a cooler with ice packs and manually controlling temperature by swapping them out.

Yeast and Fermentation / Re: cider starter
« on: September 07, 2013, 11:23:17 PM »
I think because cider (mead and wine too) are all simple sugars, there is much less stress on yeast. I've heard wine makers say they "grow yeast" for the first several days of fermentation. The Moonlight Meadery guy at NHC said the same. And I've never heard of a cidermaker making a starter (unless they were trying to apply brewing knowledge to cidermaking).

But if I did make one, I'd use apple juice from the store and nutrients. And if the vial is old, I might do it - not to grow cells, but just to build up their health.

Other Fermentables / Re: Using Stevia to Sweeten
« on: September 07, 2013, 11:13:47 PM »
I've used splenda, but not stevia. I know stevia is sold in liquid form though, so it should be stable in solution over a long time (NutraSweet is not, it looses it's sweetness after a couple weeks).  The big difference though is body. Sugar increases body and artificial sweeteners do not, so it will be sweeter but thin, which is odd.

Equipment and Software / Re: FastRack
« on: September 07, 2013, 11:09:49 PM »
You should send it them the picture. They're pretty friendly and might keep it in mind if they ever remake the molds. They send us three sets as prizes for our local homebrew competition too.

Kegging and Bottling / Re: Tips to keep refrigerator from running constantly
« on: September 06, 2013, 01:18:49 PM »
Good air ventilation will help the coils too. If they're in a tight spot, a small computer fan might help.

All Things Food / Re: Mozzarella
« on: September 06, 2013, 01:11:41 PM »
My second batch was a phenomenal failure. I got all ricotta. I'm sure the milk was overpasteurized.  The third was going well but I was trying to stir less to make a wetter, softer mozzarella. I think I overheated the curds. I haven't tried since.

Other Fermentables / Re: Rose Petal Wine
« on: September 06, 2013, 12:55:38 PM »
I don't, but I bet it would vary anyway. Are they loose or compressed?

Questions about the forum? / Re: How to insert images?
« on: September 04, 2013, 07:02:45 PM »
I've been using imgur to host photos, they make it pretty easy.

Ingredients / Re: Hop blending in an IPA
« on: September 04, 2013, 03:41:30 PM »
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

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