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Messages - Jimmy K

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1711
General Homebrew Discussion / Re: Refractometer Sale
« on: July 06, 2013, 04:05:19 AM »
I don't have iodine, so for me it's an ok way to check conversion in the mash. I ball park what it ought to be and aim for that. When I'm close with no change in 15 minutes I figure its done. With beers around 1.060 that's usually 60-90 minutes. Strange huh?

At a minimum, that is a unique logic flow.


1712
General Homebrew Discussion / Re: Refractometer Sale
« on: July 06, 2013, 03:14:00 AM »
I would urge you all to check the refractometer against a hydrometer.

Na. I'm just going to walk away and assume it all goes to plan. Sharks with frickin laser beams.


1713
Going Pro / Re: Why Plato?
« on: July 05, 2013, 05:46:39 PM »
Technically, I think that's because a refractometer can't directly read SG. And the problem is the relationship between SG and Plato are not perfectly linear. For the same reason, a hydrometer can't directly read Plato.

1715
Going Pro / Re: Why Plato?
« on: July 05, 2013, 04:39:34 PM »
I says to myself - I'm sure there is a SG refractometer out there. Sure enough - dual scale ...
 
http://www.amazon.com/Beer-Wort-Wine-Refractometer-Scale/dp/B006GG0TDK
 
AND IT'S ON SALE FOR $15 (from $90). SCORE!!!

1716
Events / Re: NHC 2013 Entry Problems - Possible Solutions?
« on: July 05, 2013, 02:05:29 PM »

Alternatively, implement a minimum score needed to advance to the final round. - But honestly, that's probably a small part of the problem. I think past winners should automatically get to enter as many beers as they want the next year. This will ensure high quality entries from the best brewers. All other slots should be assigned by lottery to keep the open feel.
Isn't a 30 the minimum right now?
I think so - I really meant raise it. Maybe to 35? I don't know, it's arbitrary - I don't like arbitrary. I'd rather ensure that great brewers get to enter and let the beer speak for itself.

1717
Events / Re: NHC 2013 Entry Problems - Possible Solutions?
« on: July 05, 2013, 01:48:05 PM »
My suggestion is only the top two entries from each region move to the big show. (I'd actually suggest it be only one, but the natives might go crazy.) The problem as I see it is from each region you get one good to great entry, a lesser and a lesser. So one worth making the trip and two which really should have stayed back on the bench. I judged two flights of 11 and had 3 in one flight worthy of advancing to a mini-BOS and only 2 in the other worthy of advancing to a mini-BOS.

Alternatively, implement a minimum score needed to advance to the final round. - But honestly, that's probably a small part of the problem. I think past winners should automatically get to enter as many beers as they want the next year. This will ensure high quality entries from the best brewers. All other slots should be assigned by lottery to keep the open feel.

1718
General Homebrew Discussion / Re: 15 minute saison
« on: July 04, 2013, 07:07:07 PM »
Sounds great!

1719
General Homebrew Discussion / Re: possible contamination?
« on: July 04, 2013, 07:06:36 PM »
It is much easier to thoroughly clean/sanitize equipment on a homebrew scale than on a pro scale. Metal and glass parts especially should be no problem. Tubing and such might be more difficult. Putting any parts you can in 180F water for 20 minutes will help too, though your process sounds pretty foolproof already.

1720
General Homebrew Discussion / Re: New Blichmann products at NHC
« on: July 03, 2013, 09:19:27 PM »
The rims rocket is a hop rocket with an electric coil inside for use as a rims heater. The had an electric kettle too.

1721
Equipment and Software / Re: Erlenmeyer Flask Size?
« on: July 03, 2013, 07:59:21 PM »
Since you want to promote oxygen exchange, I don't think it can really be too big.

1722
General Homebrew Discussion / Re: New Blichmann products at NHC
« on: July 03, 2013, 06:15:20 PM »
Yeah, i wanted to see the price on the rims rocket

Sent from my DROID RAZR using Tapatalk 4 Beta


1723
Yeast and Fermentation / US-05 at low temp
« on: July 03, 2013, 12:34:36 PM »
I remember reading here that US-05 is surprisingly cold tolerate - like down to 50F or so. I've been wondering since if it would make a good yeast for hybrid styles like cream ale. Has anyone tried it?

1724
Yeast and Fermentation / Re: Growing up a Lacto starter
« on: July 03, 2013, 12:30:03 PM »
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.

1725
The Pub / Re: Pronunciation of "Saison"
« on: July 03, 2013, 12:51:53 AM »

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