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Messages - Jimmy K

Pages: 1 ... 109 110 [111] 112 113 ... 242
1651
Equipment and Software / Re: Keggle not kegel
« on: July 24, 2013, 06:21:58 AM »
Before I had a tiered stand, I would drain my mash tun into buckets and pour them into the kettle to break it into smaller volumes.

1652
General Homebrew Discussion / Re: Hydrogen peroxide as a cleaner?
« on: July 24, 2013, 05:49:34 AM »
Maybe answered my own question...
 
From How to Brew
Quote
In my opinion, percarbonate-based cleaners are the best choice for equipment cleaning, and Straight-A from Logic Inc., and Powder Brewery Wash (PBW) from Five Star Chemicals, Inc. are the best of them. These products combine sodium metasilicate with the percarbonate in a stable form which increases its effectivity and prevents the corrosion of metals like copper and aluminum that strong alkaline solutions can cause.

1653
General Homebrew Discussion / Hydrogen peroxide as a cleaner?
« on: July 24, 2013, 05:34:06 AM »
I read on a description of one-step (an oxygen-based cleaner, I assume similar to oxyclean) that it releases hydrogen peroxide when in solution. If that's the case, it seems like just diluting bottled peroxide in water might be cheaper. Anyone try this?

1654
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.

1655
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.

1656
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.

1657
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.

1658
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.

1659
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.

1660
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).

1661
Beer Recipes / Re: Cherry Stout Re-Brew
« on: July 23, 2013, 05:36:19 AM »
I like tart cherry hard cider.

1662
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.

1663
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?

1664
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.

1665
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.

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