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Messages - Jimmy K

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1636
Ingredients / Re: The "Truth" About Commercial Beer.
« on: July 29, 2013, 05:44:51 AM »

Isn't castor oil pressed from the castor seed?  The pulp can be used to make Risin.

True, though that doesn't preclude the possibility that both were named after the beaver's castor sac.

1637
Ingredients / Re: The "Truth" About Commercial Beer.
« on: July 28, 2013, 08:03:12 PM »
Gelatin, fish bladder and beaver ass juice are a problem if you are vegetarian because they are all animal byproducts.
First two yes. If collecting the third (that should be number two right?) doesn't kill the beaver then it's just like milk.

1638
Ingredients / Re: The "Truth" About Commercial Beer.
« on: July 28, 2013, 06:33:49 AM »
And why would guinness use simple sugars? To lighten the body of their 3% beer?

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1639
Ingredients / Re: The "Truth" About Commercial Beer.
« on: July 28, 2013, 06:32:34 AM »
And isinglass is made from SWIM bladders, they contain air to regulate buoyancy and have nothing to do with waste. As far as trying to generate alarm goes, i think that's a big distinction.

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1640
Equipment and Software / Re: thermometer gun
« on: July 25, 2013, 07:38:39 PM »
I have a Taylor thermometer that is almost as fast add a thermapen, water resistant, and less $$. It also has an infrared reader which is nice for reading carboy temps through the glass.

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1641
General Homebrew Discussion / Re: Dilution ratio
« on: July 25, 2013, 02:42:10 PM »
You can measure water by weight too. 4.26 oz (weight) = 4.26 oz (volume)

Only at 4°C, and only if we're talking about avoirdupois fluid ounces. At 20°C one US customary fluid ounce of water has a mass of 1.041 avoirdupois ounces.

Anyway, the problem with solutions is that mass/volume don't usually scale linearly with concentration. If it's important to get a precise result, you'll need to look up a table for that particular solute/solvent.
Eh, it's an art.

1642
General Homebrew Discussion / Re: Dilution ratio
« on: July 25, 2013, 01:37:29 PM »
You can measure water by weight too. 4.26 oz (weight) = 4.26 oz (volume)

1643
Equipment and Software / Re: Keggle not kegel
« on: July 25, 2013, 01:17:27 PM »
Dogfish started charging a $100 dollar deposit several years ago.

Is the $100 deposit not normal in those parts of the country??

Ever since college, I've been paying $100 deposits on everything from Natty Light to Schlafly 1/2 barrels to Boulevard 1/6 barrels.

Not in liquor stores around here at least, but then they don't care as much if they get it back.

1644
Equipment and Software / Re: Keggle not kegel
« on: July 25, 2013, 12:50:16 PM »
Dogfish started charging a $100 dollar deposit several years ago.

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1645
Events / Re: Question about competition judging
« on: July 25, 2013, 09:17:08 AM »
BJCP guidelines judges them to comment and score independently, then discuss. Discussion usually changes scores, but not comments. Lower ranked judges are expected to be more willing to change their scores if there is a large difference, but usually they come to an agreement.

1646
All Things Food / Re: Pickles and other fermented foods
« on: July 25, 2013, 09:08:46 AM »
I was actually wondering about adding malt to my brine to get more lacto into the process.  Since malt is supposed to be covered in lacto (sour fermentations and all that right..?) my thinking is that it should help but who knows.  Maybe some runnings from my next mash collected after the mash tun has sat full of spent grain over night?
Not a bad idea. I don't think there is much alive after a mash though. 140 * 30min is pasteurization temp.  You could put fresh malt in a thermos and add dme and hot water though.

1647
Equipment and Software / Re: Keggle not kegel
« on: July 25, 2013, 08:22:17 AM »
Yes. But many people still don't realize that acquiring a keg through a deposit is not legit. We need a PSA on NBC about it. The more you know....
Seems like with ubiquitous credit cards, the industry could switch to a $0 deposit, but we charge your card full price if not returned within 6 months. I guess market forces might prevent that though.

It's not a bad idea. But the problem is many states can't self distribute. So that would be up to the beer store to charge the amount then that goes through the distributor then back to the brewery. The logistics are challenging.
Yeah, and I doubt the industry would want to cut off cash sales. So you'd still need deposits for cash.

1648
All Things Food / Re: Pickles and other fermented foods
« on: July 25, 2013, 06:57:00 AM »
Anyone ever make a fermented hot sauce? Looks like I'm going to have a good crop of serranos this year, so I'm thinking of giving that a whirl. I'm wondering if I need a lacto starter, or if it will reliably go on its own saurkraut-style. I'm also on the fence on whether I use them green or let them ripen fully.
A guy I work with uses a yogurt starter from the natural food store, not sure if that's cheaper than a lacto culture from the LHBS. Salting and covering like saurkraut should work too I'd think.

1649
Equipment and Software / Re: Keggle not kegel
« on: July 25, 2013, 06:53:03 AM »
Yes. But many people still don't realize that acquiring a keg through a deposit is not legit. We need a PSA on NBC about it. The more you know....
Seems like with ubiquitous credit cards, the industry could switch to a $0 deposit, but we charge your card full price if not returned within 6 months. I guess market forces might prevent that though.

1650
You don't happen to be driving a black Trans Am?

 8)

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