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Messages - Jimmy K

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1696
Kegging and Bottling / Re: Bottle Bombs, ...oh my.
« on: July 01, 2013, 06:40:02 PM »
There really are only three causes of exploding bottles.
1- The beer was not finished fermenting, so there is excess sugar to be turned into CO2. Just make sure the gravity is stable and near the expected FG and you shouldn't have to worry about this at all.
2- The beer is infected with a wild yeast or bacteria. If you're sanitation is good, you shouldn't worry much about this either.
3- The bottle was physically damaged. You'll probably never see a microfracture that could cause the glass to break. So just use decent bottles and handle them gently. If one gets dinged, don't try to fill it.  Honestly, this is rare.

There really is no safe point with any of the above since pressure can build up slowly over months with the first two causes. But if your brewing practices are good, you shouldn't worry too much.
5oz of priming sugar is a standard amount sold by shops for 5 gallons of beer. Some people like to fine tune the carbonation with more or less, but you won't go wrong with it. It certainly won't cause exploding bottles.
Boiled in a cup of water is right. Make sure to stir it into your beer gently, but thoroughly. Poorly mixed sugar will give you a mix of undercarbonated and overcarbonated bottles.

1697
Equipment and Software / Re: Blichmann burner first impression
« on: July 01, 2013, 05:13:41 PM »
Slowly backs away ...

1698
Going Pro / Re: Pro opinion on Nanobrewery proposition
« on: July 01, 2013, 05:12:04 PM »
There is a recent trend in session beers as a reaction to extreme beers, which are really only the eye candy for most breweries anyway. But trying to be a nano that only fills kegs might be crazy. The margins are thinnest on kegs. Most nanos sell from a tap room because pints have the highest margin.  Not that you can't do it, but make sure you have a sound business plan before trying (do that anyway).

1699
Yeast and Fermentation / Re: How much head space in fermenter to much
« on: July 01, 2013, 12:29:18 PM »
Quote
That's at anchor brewery. there are three more like that in that room and another room with two more
How do these large facilities manage C02 buildup? I suppose you just need a low fan to draw it off, but it seems like it could become an issue (in any large brewery, I guess).  One of the NHC talks on historical brewing this weekend mentioned 19th C. basement open fermenting vats that sometimes resulted in very dead brewers going down to check on their beer...
Many (maybe most) closed fermenters vent into the room too. It doesn't really matter if it's opened or closed, you'd still need to ventilate the room.

1700
Hop Growing / Re: White Stuff on Hops!?!?!
« on: July 01, 2013, 10:21:30 AM »
Looks like powdery mildew. Here is some info.
 
https://www.northwesthops.com/SearchResults.asp?Cat=35

1701
General Homebrew Discussion / Re: Wort stability test
« on: July 01, 2013, 10:11:27 AM »
I imagine just a cup of wort in a Ball jar would be plenty, right?

Yep
Enough to fill a hydrometer tube I bet. Probably less needed if you have a refractometer.

1702
On the other hand I did not enjoy Pro Night or Club Night as much as in other NHC's, because of the crowds and the noise.  I guess they have some union laws that prevented the elaborate booths we've seen in the past.
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 - and west coast clubs not wanting to ship their booth out.
 
Maybe.  - The noise was tough. I left pro-night early because of it.

1703
Many commented on how great Philly was as a host city. GR should be a good host too, but is much smaller. Maybe not as many good beer bars, but more breweries in walking distance.

We were in a city? Who knew!  ;D  I only left the Marriott/Convention Center/Reading Terminal once.

1704
had mostly lost my voice by the end of Pro Night.  Then I had Moonlight's habanero mead which was tasty but pretty much the last thing my throat needed.  After the typical airport nonsense I finally made it home last night.  Sore, exhausted, but smiling.
I think I had a noise hangover from Pro-Brewers Night. My friend had a decibel app that he said was pretty accurate compared to a real one he has at work. It registered 102.

1705
Equipment and Software / Re: Star-San Dependence
« on: June 25, 2013, 05:36:26 AM »
I don't think acidity is something bacteria will build resistance to like an antibiotic, and the population is constantly being reinnoculated with bacteria from unexposed sources - but it won't hurt either.

1706
Going Pro / Re: Home Brew Supply Startup
« on: June 25, 2013, 05:32:19 AM »
I bet several of the larger shops sell wholesale (like MoreBeer mentioned above) to LHBS's and if so they'll offer significant discounts once they know you're a retailer. I'd call and ask. It's a great place to start since they pretty much already have your inventory list. My impression is that LHBS focus more on ingredients and small items/basic equipment and much less on big items, but that depends on your market.
 
One other shop within 40 miles sounds jam packed to me, but it depends on the area. You should look at their business and figure out how you'll differenciate your business from theirs.

1707
The Pub / Re: Has anyone noticed
« on: June 25, 2013, 05:20:02 AM »
The Kraken


1708
General Homebrew Discussion / Re: Who's going to NHC?
« on: June 24, 2013, 11:33:06 AM »
Guys,

I'm confused.  Is there a place to get beers during the day at the conference or is it all BYOB? 

Dave
The Liberty Well will have beer served by clubs almost all the time that something major isn't happening (like during club night). I think it's open late morning - 2am every day.  Many expo vendors will have beer too. Seminars will often serve examples that go with talks too.

1709
Beer Recipes / Re: Cream Ale
« on: June 24, 2013, 08:18:19 AM »
Methinks this is an old wives tale from the days of yore before brewers focused on yeast health, pitching rates and controlling fermentation temperature.

I think so too. Many belgian beers use high percentages of sugars and many super-high gravity recipes are almost 50% sugar. Probably what happened decades ago was that all malt beer had the flavor to cover bad yeast flavors. And simple sugars don't have nutrients, making bad yeast flavors even worse.

1710
Events / NHC Beer services - bottles & kegs?
« on: June 24, 2013, 07:12:47 AM »
Early on, all the info about club night beer services said they would only handle kegs and that we must bring bottles to club night ourselves. Now the labeling directions include directions for labeling cases of bottles. So are we allowed to drop off cases of bottles for club night at the beer services dock? I haven't seen bottles mentioned anywhere else.
 
I'm talking about this page - Beer Labeling Instructions, step 6.
http://www.ahaconference.org/events/beer-services/labeling-beer/

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