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Messages - Jimmy K

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1651
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.

1652
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.

1653
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.

1654
Kegging and Bottling / Re: This is Why Tanks Must be Tested.
« on: July 19, 2013, 06:23:42 AM »
Damn

1655
Yeast and Fermentation / Re: Dry Yeast for a Belgian Dubbel
« on: July 17, 2013, 07:26:06 PM »
T-58 would definitely be better than S-33.  IMO, there's nothing vaguely Belgian about the flavor profile of S-33.  Yeah, you;re right, dry yeast is easy, but in this case there isn't a dry yeast I know of that will make a really great dubbel.  IMO, this is a case where you really need a liquid yeast, unless ease of use trumps flavor.

Are you going to hit 10,000 today???

Geez, hadn't noticed that.  Maybe so if I keep posting worthless tripe like this!

Is there a prize?  ;)
I think your forum title should change to "Founding Member of the AHA Forum Support Group".

1656
Going Pro / Re: Going Pro Cheap - NJ Farm Brewery Licensing and Fees
« on: July 17, 2013, 07:21:41 PM »
If you're in a barley growing area (common in Delaware anyway) you might be able to rent the land to a grower with the contract stipulating that they'll provide you some of the barley or wheat grown. That might free you from the farming part while satisfying the law. You could keep a small plot to grow fruits/spices/other interesting stuff.  As you're probably figuring, much will depend on how the agency/inspectors interpret the law.

1657
Going Pro / Re: Going Pro Cheap - NJ Farm Brewery Licensing and Fees
« on: July 16, 2013, 02:14:26 PM »
I wonder if growing fruit would also count if you use it in a fruit beer.

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1658
Yeast and Fermentation / Re: New Toy
« on: July 16, 2013, 06:17:16 AM »
Is this a decent model from a reputable brand?
Hard to say. A decent model from a reputable brand would probably cost thousands, but there are plenty of cheap brands that will do the job. I have no idea about Amscope, but the optics sound right. For the price I'd get a monocular version to save money.

1659
Beer Recipes / Re: a little flaked corn and flaked barley in Witbier?
« on: July 16, 2013, 06:09:42 AM »
The flaked barley would make a fine replacement for some of the oats. The corn you could through in to up the ABV a little. You probably wouldn't notice the difference. I wouldn't pull out any pale malt to compensate unless you want a thinner body.

1660
Beer Recipes / Re: Lemon Wheat?
« on: July 13, 2013, 03:56:20 AM »
How lemony is that? Like witbier lemony or shady lemony. If you leg, you could always make a wheat beer and blend it with lemonade.

I've never had it. I have to try it next time I go over there. I want to say it's more witbier lemony as opposed to shandy lemony. I say this because last summer she drank a butt load of Summer Shandy. I heard her say last weekend that "that stuff is too sweet"

:: sigh of relief ::


1661
Beer Recipes / Re: Lemon Wheat?
« on: July 12, 2013, 08:11:13 PM »
How lemony is that? Like witbier lemony or shady lemony. If you leg, you could always make a wheat beer and blend it with lemonade.

1662
General Homebrew Discussion / Re: Refractometer Sale
« on: July 11, 2013, 07:54:22 PM »
Quote
...15 Brix~1.058 on the refractometer's scale (with nothing on the plate) - should be closer to 1.061 (0.28% higher)...
I'd consider that to be off by 5.3%, etc., but I suppose that's semantics.
Hmm.  I calculated 1.061/1.058 = 1.0028, so I should instead calculate the change as 0.061/0.058 = 1.0517 (~5.2%)?
I think so, since 1.000 means no sugar, which makes it your baseline.  Effectively, 1.000 is your "0" point.

Exactly

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1663
General Homebrew Discussion / Re: Refractometer Sale
« on: July 11, 2013, 08:21:07 AM »
...15 Brix~1.058 on the refractometer's scale (with nothing on the plate) - should be closer to 1.061 (0.28% higher)...
I'd consider that to be off by 5.3%, etc., but I suppose that's semantics. :)

I agree because 1.000 is the baseline, not zero.

1664
Beer Travel / Re: Las Vegas
« on: July 10, 2013, 05:12:46 PM »
Sin city had a deal last i was there. Regular pitcher price was $15 .. Or two for $15. Bartenders would ask if you even wanted cups. People were drinking full pitchers.

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