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Messages - Jimmy K

Pages: 1 ... 108 109 [110] 111 112 ... 241
1636
Equipment and Software / Re: Bottle Capper
« on: July 24, 2013, 05:28:41 AM »
I have to colonna capper and like it. The bench capper gymrat mentioned has easier height adjustment - good if you often fill different size bottles. The larger colonna capper has an adapter for champagne corks.

1637
Equipment and Software / Re: Keggle not kegel
« on: July 24, 2013, 05:26:06 AM »
Nothing with 80 lbs of liquid is easy or safe to move when full. The better solution is to make changes so you don't have to move it.

1638
Equipment and Software / Re: Frig in hot utility\ storage room
« on: July 23, 2013, 09:55:04 PM »
A vent at the top won't do much if there isn't another vent to bring cool air in. Add another down low. A fan will help, but may not be needed. You should be able to ventilate with house air.

1639
General Homebrew Discussion / Re: And So the Solera Begins
« on: July 23, 2013, 06:09:01 AM »
Allagash has a nail (stainless I'm sure) in the head of every barrel. They pull the nail to sample and hammer it back in.

1640
Equipment and Software / Re: Hop Blocker/Stopper Mesh Size
« on: July 23, 2013, 05:50:13 AM »
They look too small to me (total size, not mesh size). You need a large surface area or it will likely clog. I use the SS braid from the outside of a washing machine connection hose. The holes are probably 1/16" and it's ~ 2.5 feet long. It wraps around the edge of the kettle.

1641
The Pub / Re: Kitchen re-do
« on: July 23, 2013, 05:45:06 AM »
I thought I was the only one with curtain-less curtain rods.

1642
All Things Food / Re: Lambic for pickle making?
« on: July 23, 2013, 05:43:28 AM »
No real experience, but you could get an acid titration kit from the wine section of your LHBS and measure the acidity of your lambic. Compare that to the acidity of vinegar and you could do some math to get the appropriate concentration.  (If lambic is half as acidic as vinegar, then use twice as much as a standard recipe). Or - easier route, get pH test strips and dilute until the brine pH is similar to regular pickle brine pH. Maybe make a small batch of standard brine to measure.
 
Or since it's a fridge pickle, make the brine to taste and test with thinly sliced cucumber (make cucumber salad).

1643
Beer Recipes / Re: Cherry Stout Re-Brew
« on: July 23, 2013, 05:36:19 AM »
I like tart cherry hard cider.

1644
Other Fermentables / Re: Cider done?
« on: July 23, 2013, 05:35:23 AM »
If you leave it, it will probably get to ~0.997 eventually. But that will be bone dry. Crashing and keeping it cold will help keep it at 1.000 where there is a tiny bit of sugar left.

1645
Other Fermentables / Re: Cider done?
« on: July 22, 2013, 07:33:45 PM »
Keg away. It will still have dissolved CO2 escaping causing it to bubble, but at 1.000 no more significant fermentation will happen. How does it taste?

1646
Yeast and Fermentation / Re: Dry Yeast for a Belgian Dubbel
« on: July 22, 2013, 11:18:36 AM »
I don't plan to dry gum anything for at least 50 more years.

1647
Going Pro / Re: Going Pro Cheap - NJ Farm Brewery Licensing and Fees
« on: July 21, 2013, 06:24:53 AM »

Lots of states help ag businesses out, though I think a state supporting farm breweries is sort of dumb given that you'd need to malt any grain you grow and few areas are great for hops. It doesn't seem really reasonable. And I'd rather see them just support small breweries.

You can use almost any raw grain as an adjunct.  That's the epitome of farmhouse brewing!
That's what I mean though. You can have a farm that supplies adjuncts, fruits, etc no problem. But 'farm brewery' implies a brewery that grows the majority of its ingredients - something that's fairly difficult in reality. Though, in reality, many small wineries also grow only a portion of their grapes.

1648
Yeast and Fermentation / Re: New Toy
« on: July 21, 2013, 06:21:38 AM »
consider a digital microscope with those powers so that you can view your quarry on the monitor of your pc
instead of squinting thru a peep hole
Yes! I have a digital microscope at work. It's awesome. Also, if I were going to spurge on an accessory, I'd get a mechanical stage if you're doing counts with a hemacytometer.

1649
Going Pro / Re: Going Pro Cheap - NJ Farm Brewery Licensing and Fees
« on: July 19, 2013, 11:51:17 AM »
Why should farmers get more lenient "brewery" regulations that the rest of the people living in NJ?
Lots of states help ag businesses out, though I think a state supporting farm breweries is sort of dumb given that you'd need to malt any grain you grow and few areas are great for hops. It doesn't seem really reasonable. And I'd rather see them just support small breweries.

1650
Kegging and Bottling / Re: This is Why Tanks Must be Tested.
« on: July 19, 2013, 06:23:42 AM »
Damn

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