Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - Jimmy K

Pages: 1 ... 102 103 [104] 105 106 ... 242
1546
Questions about the forum? / Re: Suggestion
« on: August 22, 2013, 08:22:58 PM »
I've been using Tapatalk on my phone and it gives notifications when someone quotes me - It's great! And so evidently the server software can provide that. Tapatalk just knows how to retrieve it.

1547
Yeast and Fermentation / Re: First RIS - not quite done
« on: August 22, 2013, 08:18:59 PM »
To really answer that we'd need to know - What and how much yeast did you pitch? What was the recipe? How are you measuring FG? 

1.042 is 61% attenuation - low, but possibly not surprising depending on the particulars. If the FG is stable over several days then it may be done - or stuck. If it's slowly dropping, then wait for sure.  Full attenuation from a 1.110 beer is definitely a challenge!

1548
Other Fermentables / Re: Wort to Sweeten/Add Body to Cider?
« on: August 22, 2013, 08:13:25 PM »
It's an idea - doesn't mean it's a good one  ;) . But seriously, I had a cider sweetened with maltodextrin once. It did add body but any sweetness faded within a month or two. Since that was with all dextrins, I expect wort would have a lesser effect and probably also add malt flavors, which I wouldn't want. But then, that's no reason not to try it.

1549
Ingredients / Re: home grown cider
« on: August 22, 2013, 05:35:25 PM »
Quote from: duncan link=topic=16709.msg211095#msg211095

He said on his household, whole-fruit juicer (1200w), he can get ~8.5 gallons of juice in an hour of processing. Not too shabby, and a good way to get around the typical 'pulp and press' equipment.
That would be faster than I can get 8 gallons of juice from a press too. I did juice some crab apples once to add to cider, but the chute on my juicer would require me to cut whole apples.

1550
General Homebrew Discussion / Re: Home Brew Supply Startup
« on: August 22, 2013, 01:29:52 PM »

I will never forget the time that a friend and I were touring a fairly well known midwest microbrewery and the tour guide was sharing a story about how they knew exactly how much grain the grist-case held:

"Well, one day, we ran out of Crystal 80, so we decided to just use twice as much Crystal 40, unfortunately it was more than the grist case could support and the chains holding it buckled..."

We slowly looked at each other, didn't say s***, drank our free sample beers and high-tailed it out of there.
Years ago, a tour guide at a popular Delaware brewery ;) told us that their beers are balanced because they contain equal amounts of barley and hops. Yeeaaah...
 
I've heard so many 'funny' stories from tour guides I hardly listen anymore. I just look at all the equipment and try to stay near the group.

1551
General Homebrew Discussion / Re: BJCP Category for Coconut Porter
« on: August 22, 2013, 01:19:22 PM »
There is another post somewhere here with a quote from Gordon Strong that coconut should be considered a nut (yes, it's a fruit, but the flavor is more similar to a nut) so it should go in SHV. However, he also recognized that it's not clearly stated. I've seen coconut beers do fine as fruit beers. With coffee, cocoa, and coconut - I think you could go with either SHV or Specialty.

Edit: Wait - That was this post. You tricked me...  Still, with all three I don't think you'd be questioned in either 21A or 23.

1552
Beer Recipes / Re: Ideas to slightly darken a pale ale
« on: August 22, 2013, 06:21:21 AM »
If you REALLY can't stand it at that lighter color - food coloring.
Or sinamar.

1553
Ingredients / Re: ginger and hops
« on: August 22, 2013, 05:39:06 AM »
Start low and if you want more you can add more to the fermenter.

I don't know. adding fresh ginger to the fermenter might well result in biological activity that you did not intend. Lots of critters living on/in ginger.

I buy on, but in? I added a pound of peeled ginger to a fermenter once and didn't see new biological activity. Took a year for the ginger to mellow out though.

1554
Beer Recipes / Re: Ideas to slightly darken a pale ale
« on: August 22, 2013, 05:31:22 AM »
Carafa or Midnight wheat would work. Just throw it on the mash before you start sparging.

1555
Ingredients / Re: ginger and hops
« on: August 21, 2013, 10:27:04 AM »
I just had a beer with ginger and pacific jade, which is 'orange marmelade -ey'. They went well together.

1556
The Pub / Re: Fall Vegetable Garden
« on: August 20, 2013, 06:00:47 AM »
I've had kale survive the winter too and keep producing in spring.

1557
Raising your sparge water temp might help get those last bits of sugar dissolved too. Using 168F water will result in a mash temperature well below 168F. Denny's batch sparge instructions say ~180F water.

1558
Pimp My System / Re: My system needs pimping
« on: August 19, 2013, 12:33:27 PM »
Why don't you just run NEARLY boiling water through it.

1559
Yeast and Fermentation / Re: Refrigerator or chest freezer?
« on: August 19, 2013, 10:47:44 AM »
Plus you'll have to eventually get the wort OUT, so unless you're somehow elevating the freezer, you'll have to lug full buckets up and over anyway.
That's  good point. Getting full kegs or carboys into a freezer is awkward. Getting them out is worse (down is easier than up). But kegs are usually empty when you pull them out. Plus, kegs don't break.

1560
The Pub / Re: The dangers of dumb-assery
« on: August 19, 2013, 09:23:16 AM »
Stop trying to pollute my mind with facts.

Pages: 1 ... 102 103 [104] 105 106 ... 242