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Messages - Jimmy K

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Equipment and Software / Re: Using corny as fermenter
« on: September 04, 2013, 02:39:55 PM »
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.

General Homebrew Discussion / Re: Security Breach at Midwest Supplies
« on: September 04, 2013, 12:50:56 PM »
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.

All Things Food / Re: Tomato sauce
« on: September 03, 2013, 02:45:12 PM »
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.

General Homebrew Discussion / Re: Will bitterness round out in keg?
« on: September 03, 2013, 02:03:38 PM »
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).

General Homebrew Discussion / Re: How long to boil to rid chlorine?
« on: September 03, 2013, 01:58:53 PM »
Chlorine boil point is 29°F
Maybe a C rest at 30°?
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

Kegging and Bottling / Re: Keezer Issues
« on: August 31, 2013, 06:59:26 PM »
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.

Yeast and Fermentation / Re: Don't buy that stir plate
« on: August 31, 2013, 05:32:42 PM »
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!

General Homebrew Discussion / Re: Why didn't anyone tell me?
« on: August 31, 2013, 03:54:15 PM »
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

Yeast and Fermentation / Re: keeping fermentor cool
« on: August 30, 2013, 03:26:02 AM »
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.

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

All Things Food / Re: I want a new class of sodas
« on: August 30, 2013, 02:23:47 AM »
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.

General Homebrew Discussion / Re: Why didn't anyone tell me?
« on: August 30, 2013, 02:18:18 AM »
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...

General Homebrew Discussion / Re: Dry hopping sours
« on: August 30, 2013, 02:00:51 AM »
My only experience is a dry hopped berliner weisse my friend made and it was great.

Other Fermentables / Re: Yeast nutient questions?
« on: August 30, 2013, 01:59:21 AM »
Fermaid K contains nitrogen, nutrients, and yeast hulls. It's a well balanced meal. DAP is just a source of nitrogen (Fermaid K contains DAP as a nitrogen source). DAP is candy. Typically, Fermaid K is added early to make sure the yeast are healthy. DAP is added later if needed to make sure the yeast finish the fermentation job. WYeast nutrient is probably a fine sub for Fermaid K.
Adding nutrients can make a significant difference in the amount of sulfur yeast produce in cider. I smell mine every day. If I notice sulfur, add some nutrients and it's gone in a few hours.

Ingredients / Re: home grown cider
« on: August 28, 2013, 02:34:50 AM »

I would have it sit in the foyer as a decoration in the old Victorian house I don't own  ;D

almost a piece of art.


my buddy used one of my grain bags in  his press to keep the solids from running out. do you do anything like this or just let it go?
The press I use has a mesh bag that fits in the press. I think something is mandatory or you'll have a mess.

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