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Messages - Jimmy K

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1711
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.
 
 

1712
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.

1713
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.

1714
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.
http://www.bjcp.org/docs/Beer_checklist.pdf

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.

1715
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.

1716
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.
http://www.bjcp.org/docs/Beer_checklist.pdf

1717
Going Pro / Re: Ladys and Gentleman. They have arrived.
« on: July 01, 2013, 06:50:12 PM »
Nice!

1718
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.

1719
Equipment and Software / Re: Blichmann burner first impression
« on: July 01, 2013, 05:13:41 PM »
Slowly backs away ...

1720
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).

1721
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.

1722
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

1723
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.

1724
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.

1725
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.

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