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Messages - Jimmy K

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1576
General Homebrew Discussion / Re: New Blichmann products at NHC
« on: July 03, 2013, 02:19:27 PM »
The rims rocket is a hop rocket with an electric coil inside for use as a rims heater. The had an electric kettle too.

1577
Equipment and Software / Re: Erlenmeyer Flask Size?
« on: July 03, 2013, 12:59:21 PM »
Since you want to promote oxygen exchange, I don't think it can really be too big.

1578
General Homebrew Discussion / Re: New Blichmann products at NHC
« on: July 03, 2013, 11:15:20 AM »
Yeah, i wanted to see the price on the rims rocket

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1579
Yeast and Fermentation / US-05 at low temp
« on: July 03, 2013, 05:34:36 AM »
I remember reading here that US-05 is surprisingly cold tolerate - like down to 50F or so. I've been wondering since if it would make a good yeast for hybrid styles like cream ale. Has anyone tried it?

1580
Yeast and Fermentation / Re: Growing up a Lacto starter
« on: July 03, 2013, 05:30:03 AM »
If you through 1lb of grain in 5 gal of 100F wort, it will be very sour in 24 hrs. A starter is really not needed.

1581
The Pub / Re: Pronunciation of "Saison"
« on: July 02, 2013, 05:51:53 PM »

1582
All Grain Brewing / Re: malting your own
« on: July 02, 2013, 01:23:32 PM »
There was a presentation on home malting at NHC. Hopefully the video will be posted soon if you weren't there.

1583
I have a side pickup dip tube attached to a long flexible stainless mesh tube that goes around the edge of the pot - and I whirlpool to get most trub in the center.

1584
My wife is uber sick - started yesterday. Luckily I have a cast iron immune system.

1585
Yeast and Fermentation / Re: WLP630
« on: July 02, 2013, 11:36:00 AM »
My friends method is to sour the whole wort. Inoculate with 1 lb of new grain. Hold 24 hours at 100 in a cooler. Then quickly boil, cool, and pitch yeast. You must keep oxygen out while souring.

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1586
Yeast and Fermentation / Re: WLP630
« on: July 02, 2013, 05:59:32 AM »
You could set the fermentor in a bucket of water with an aquarium heater. That should at least get it to 90. WYeast says a week at 90 will work for their lacto.

1587
Going Pro / Re: Pro opinion on Nanobrewery proposition
« on: July 02, 2013, 05:53:37 AM »
All jokes aside, I'm a business analyst in the "real world" and haven't been particularly naïve about the cost of living since I was 11, which was the last time I didn't have a job. Nevertheless, I continue to appreciate everyone's input as I craft the development and production strategy.

That's great - I just tripled your chances in my head.
 
 

1588
General Homebrew Discussion / Re: NHC Finals Scorecards
« on: July 02, 2013, 05:49:30 AM »
What about posting of scores on our entry page? ??? Anyone know if those are going to get put up, or why they have not already been posted?
Remember that all AHA and competition staff were at/running/breaking down the conference. They probably didn't leave until yesterday.

1589
Wow, west coast elitism.  Nice.


I was guessing it was east coast clubs who've never been to club night and haven't had years to build up an impressive booth

??? I live in Delaware. We built a booth, but as this was our first year most of our effort went into basics - like a jockey box.

1590
General Homebrew Discussion / Re: NHC Finals Scorecards
« on: July 02, 2013, 05:44:47 AM »
They were slightly different, but you'll get them. Second round uses the checklist scoresheet with fewer written comments.
http://www.bjcp.org/docs/Beer_checklist.pdf

Kind of bummed to see that >:(  Just like a lot of us, I enter comps for feedback and dialing in brewing processes/recipes.  Pretty hard to do unless you receive written comments!!
But... think of it this way. Many scoresheets I've received from competitions have 2-3 lines filled out for each section.  Compared to that, this actually has a lot MORE information about the characteristics of your beer. And it still should have a few written comments too.  I always wrote down what was great or really needed improvement to give the brewer an idea of our thoughts regarding it's score.

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