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Messages - Jimmy K

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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.

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.

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.

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

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

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

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.

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.

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.

General Homebrew Discussion / Re: Who's going to NHC?
« on: June 24, 2013, 07:04:53 AM »
So the last seminar for the day gets over at 5:30pm but I don't know when the competition judging will be done.  I'm going to definitely grab some food real quick and guess I'll be there around 6:15-6:30pm.  Is there an official start time?
I'm assuming 6-ish since we were talking about buying food at Reading Terminal to bring back to our meeting place. All first round beer judging will be done in the morning session. Only BOS, cider and mead will be judged in the afternoon session, so lots of judges will probably have the afternoon free.

Equipment and Software / Re: Bummer
« on: June 24, 2013, 06:45:30 AM »
Like the spigot on a bottling bucket? I've had them break before too when bottling. Luckily it was just a slow leak then.

General Homebrew Discussion / Re: Who's going to NHC?
« on: June 24, 2013, 05:21:22 AM »
Really sorry to hear that Denny.
I guess I'll have to go to Grand Rapids to meet you.  //twisting arm//

Equipment and Software / Re: Bummer
« on: June 24, 2013, 05:19:32 AM »
That happened to me last winter with a russian imperial stout. Between a boil over and overflowing fermenter, I lost about 2 gallons. At least cream ale costs less.  ;)

The Pub / Re: Re: Has anyone noticed
« on: June 22, 2013, 08:24:39 PM »
Dang, that would be awesome. Or a swim up all you can eat pizza and chicken wings bar. Like Izzy's

They'd need one of those skimmers they use to clean up oil spills

General Homebrew Discussion / Re: Re: Who's going to NHC?
« on: June 22, 2013, 08:22:11 PM »
I am in Philadelphia now.  Already knocked out two new breweries (yards and evil genius) that I have had at least one beer from. Any place I should stop by, and/or anyone else drinking nearby?

Nodding Head is within walking distance.  The owner is the keynote speaker.

Events / Re: Liberty Well Social Club # of beers per club
« on: June 22, 2013, 08:19:03 PM »
It may not be a lot, but nobody is going thirsty at THIS meeting.

After 440 batch sparged brews, I've reached the conclusion that it just doesn't matter all that much.  I sparge with water anywhere from 180-200 F and that gets my grain bed into the upper 160s.  That's good enough.  If it's lower than that, it doesn't matter.  If it's a bit higher than that, it doesn't matter as long as your pH is OK.
I do what Denny says.

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