Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - Jimmy K

Pages: 1 ... 112 113 [114] 115 116 ... 242
Yeast and Fermentation / Re: Growing up a Lacto starter
« on: July 03, 2013, 05:30:03 AM »
If you through 1lb of grain in 5 gal of 100F wort, it will be very sour in 24 hrs. A starter is really not needed.

The Pub / Re: Pronunciation of "Saison"
« on: July 02, 2013, 05:51:53 PM »

All Grain Brewing / Re: malting your own
« on: July 02, 2013, 01:23:32 PM »
There was a presentation on home malting at NHC. Hopefully the video will be posted soon if you weren't there.

I have a side pickup dip tube attached to a long flexible stainless mesh tube that goes around the edge of the pot - and I whirlpool to get most trub in the center.

My wife is uber sick - started yesterday. Luckily I have a cast iron immune system.

Yeast and Fermentation / Re: WLP630
« on: July 02, 2013, 11:36:00 AM »
My friends method is to sour the whole wort. Inoculate with 1 lb of new grain. Hold 24 hours at 100 in a cooler. Then quickly boil, cool, and pitch yeast. You must keep oxygen out while souring.

Sent from my DROID RAZR using Tapatalk 4 Beta

Yeast and Fermentation / Re: WLP630
« on: July 02, 2013, 05:59:32 AM »
You could set the fermentor in a bucket of water with an aquarium heater. That should at least get it to 90. WYeast says a week at 90 will work for their lacto.

Going Pro / Re: Pro opinion on Nanobrewery proposition
« on: July 02, 2013, 05:53:37 AM »
All jokes aside, I'm a business analyst in the "real world" and haven't been particularly naïve about the cost of living since I was 11, which was the last time I didn't have a job. Nevertheless, I continue to appreciate everyone's input as I craft the development and production strategy.

That's great - I just tripled your chances in my head.

General Homebrew Discussion / Re: NHC Finals Scorecards
« on: July 02, 2013, 05:49:30 AM »
What about posting of scores on our entry page? ??? Anyone know if those are going to get put up, or why they have not already been posted?
Remember that all AHA and competition staff were at/running/breaking down the conference. They probably didn't leave until yesterday.

Wow, west coast elitism.  Nice.

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

??? I live in Delaware. We built a booth, but as this was our first year most of our effort went into basics - like a jockey box.

General Homebrew Discussion / Re: NHC Finals Scorecards
« on: July 02, 2013, 05:44:47 AM »
They were slightly different, but you'll get them. Second round uses the checklist scoresheet with fewer written comments.

Kind of bummed to see that >:(  Just like a lot of us, I enter comps for feedback and dialing in brewing processes/recipes.  Pretty hard to do unless you receive written comments!!
But... think of it this way. Many scoresheets I've received from competitions have 2-3 lines filled out for each section.  Compared to that, this actually has a lot MORE information about the characteristics of your beer. And it still should have a few written comments too.  I always wrote down what was great or really needed improvement to give the brewer an idea of our thoughts regarding it's score.

Kegging and Bottling / Re: Bottle Bombs, ...oh my.
« on: July 02, 2013, 05:36:52 AM »
Thanks for the help folks, I greatly appreciate it!  I found a priming sugar calculator on Northern Brewers and if it was accurate, and I will assume that it was, it called for 5.25 oz. for that mix.  Since what I was sold was right at 5 oz, I am under carbonated I guess.  Will this .25 make that much of a difference? 

Also, when I took the final gravity it was 1.020 and was supposed to be 1.012, should I worry about that little of a difference?  After being in the primary for 2.5 weeks, I transferred to the secondary for another 2 weeks.  So I feel that it should have been done with the fermentation process. 

Finally, and this is something that I did not take into consideration any, is that I am at 7200 ft.  Can this altitude have an effect on brewing like it does with baking and cooking?
I wouldn't be worrying about .25oz very much.  A 0.008 difference might be a problem depending on what the OG was... so what was it?  High altitude - I'm not sure. I don't think it makes a huge difference.

General Homebrew Discussion / Re: NHC Finals Scorecards
« on: July 01, 2013, 06:55:10 PM »
They were slightly different, but you'll get them. Second round uses the checklist scoresheet with fewer written comments.

Going Pro / Re: Ladys and Gentleman. They have arrived.
« on: July 01, 2013, 06:50:12 PM »

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.

Pages: 1 ... 112 113 [114] 115 116 ... 242