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Messages - Jimmy K

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We're talking brewing here, not Avocado-eating moles...  ::)
Best responses ever!

Equipment and Software / Re: Kegerator Temperature Variation ?
« on: August 26, 2013, 12:30:23 PM »
Is the probe directly on a cooling coil or something like that? It makes sense that certain parts would be very cold when the compressor is on, then warm up to ambient when the compressor is off. Or the probe is on the metal keg with cold air being blown on it?

Yeast and Fermentation / Re: dry yeast question
« on: August 26, 2013, 12:25:17 PM »

Does anyone has a nice trick to get the powedered yeast into the carboy or am I way overthinking this point?
Overthinking perhaps. I cut the top off the packette, squeeze it so it forms a V shaped funnel, pour through carboy neck onto wort. It piles in the middle a bit and takes a little longer to saturate - and a few grains stick to the neck - but it works.
Generally - I pitch straight in with lower OG beers and rehydrate for higher OG beers where I'm more concerned with pitching rate.

Yeast and Fermentation / Re: First RIS - not quite done
« on: August 26, 2013, 09:08:54 AM »
Do nothing but be patient.  That's a big beer, and 19 days is no big deal for it.  Wait at least another week, maybe two, and then see where it's at.  I've screwed up more beer by trying to save them than I've actually saved.
And for the record - I do what Denny says.

I don't think there is a category for it. The process of making wine and cider are similar - the main difference is the base - cider is made from apples, wine is made from other fruit. Early on in the BJCP, amateur wine competitions already existed, but they ignored mead and cider. So BJCP added mead and cider categories for those neglected styles. Basically, all the misfits got together and formed a band.
That said, if there character is "cidery" you could try entering it as specialty cider. It will probably be up to the judges how much they want to see apple character. Don't be surprised if you loose points for not being apple based though.
Or you could make one with some apple and enter that as fruit cider - but the apple character would need to be prominent.

Yeast and Fermentation / Re: dry yeast question
« on: August 26, 2013, 08:49:01 AM »
I just wanted to be clear, as I'm switching to more and more dry yeast for $ reasons. Just "sprinkle" and walk away?  I've sometimes sprinkled and then shook or used my drill to give it a good swirl.  Is this a bad idea?
I think some of the idea behind sprinkling is to allow the cells to more slowly rehydrate as they sit on top. Immediately stirring may cause the cells to fill with sugary wort faster. I can't say it's bad, but maybe it's not good.

"contrary to everything we know about proper sanitation" - As said, there are some reasons not to do this depending on circumstances, but the author is focusing on sanitation as the problem. I really don't know why pitching onto an old yeast cake would be less sanitary than any other yeast re-use method. The only exception might be if you acid wash the yeast to kill bacteria, but that's pretty advance and most people don't do it. Otherwise, contamination in the cake will carry through into the washed yeast. If you're bad with sanitation, extra yeast handling steps might even introduce new contamination.


I was wondering as well, I was not aware there were two Revolutions-someone did not do their homework!
It appears neither has even applied for a trademark.

General Homebrew Discussion / Re: Home Brew Supply Startup
« on: August 23, 2013, 07:51:17 AM »
Winery guides are no better, sometimes worse.

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;D .

Surely you are NOT talking about Revolution Brewing in Paonia Colorado? Because their beer is excellent. ;)

Nope, Chicago's Revolution Brewing. I'm not saying all their beer is bad, I really don't know as I have not had a lot of their beers but this one was suggested by the craft beer dude at the liquor store and it just really missed the mark.
Anyone want to place bets on when this goes to trademark lawsuit?

Other Fermentables / Re: Wort to Sweeten/Add Body to Cider?
« on: August 23, 2013, 06:01:37 AM »
How do you usually sanitize? I just rinse with water, crush, press and treat the juice with sulfites. Dunking the apples in sulfite before crushing will still result in sulfites in your cider, so I don't know what the difference would be. Are you trying to get natural fermentation?
With good apples, the contaminants will be on the outside. Just make sure you don't have damaged ones in there. There will also be lots of biological stuff on the press - although not if it's brand new.

Yeast and Fermentation / Re: First RIS - not quite done
« on: August 23, 2013, 05:54:56 AM »
Yeast energizer is (usually) diammonium phospate (DAP), it's kind of like meth for yeast. It can help keep a fermentation going, but it might be too late now. It's usually an ingredient in yeast nutrient too.
If it's in a bucket, you can gently stir up the yeast cake to resuspend the cells. That might help it ferment a little more.

Other Fermentables / Re: Pears - how ripe?
« on: August 23, 2013, 04:24:17 AM »
Pears are great. They contain sorbitol, a non fermentable sugar alcohol, so the Perry will never dry out as much as cider. It gets dry, but not bone dry.

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Other Fermentables / Re: Pears - how ripe?
« on: August 23, 2013, 03:27:34 AM »
Regular pears are usually pressed slightly under ripe. Too soft and you'll be pressing puree.  You could mix some apples in for structure.  For yeast, colder the better. You used lager yeast for cider last year right? I think that would work. I've got 9 gallons of Asian pear cider at 55F with premier cuvee.

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Questions about the forum? / Re: Suggestion
« on: August 22, 2013, 08:35:19 PM »
Great idea though.  I just want ones where people quote my comment and then say "Great Idea".  I don't want to be informed of the people who disagree with me.
Maybe those other ones go in a separate area labeled 'Jagoffs'

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