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Messages - Jimmy K

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1741
The Pub / Re: Re: A bomber is rarely a good deal
« on: May 10, 2013, 08:56:58 PM »
Show me a brewery selling 12ouncers for a better deal than bombers, then you have an article.

Uhhh ... Just about every brewery is selling 12 oz at a better deal than 22 oz. I think you got that backwards.

- Sent by my R2 unit


1742
My chest freezer is now 9 years old, it runs in my garage which routinely hit 110F in the summer and low 20's in the winter.  I didn't insulate the collar, and I even sheathed it in oak plywood, something I since learned is very bad.  I keep my temp probe in a sealed, dry, empty water bottle.
Why is that bad?
Freezers apparently dissipate heat through the outside walls. The plywood holds heat in.
Oh, gotcha. I thought you just sheathed the collar in plywood.

1743
Equipment and Software / Re: PBW
« on: May 10, 2013, 05:48:29 AM »
FWIW, I've always used dish soap and a carboy brush. So its not necessary, but scrubbing is more work.

1744
All Grain Brewing / Re: REALLY no sparge
« on: May 10, 2013, 05:43:57 AM »
Very cool! Thanks for sharing that.

1745
Lactobacillus is not that resilient a bug, I'm sure you can get them clean.  I'd drop them in very hot water (>160F) for half an hour and then put them in Star San.
 
If you're not aware - there was another thread here saying hot water deactivates StarSan. Not sure if you meant hot water then Star San or mixed with.

1746
Equipment and Software / Re: Canner
« on: May 10, 2013, 05:32:19 AM »
Besides the cost, the other problem is I don't think anybody sells low run cans. You'd probably have to buy a full pallet. It would be cool though!

1747
Yeast and Fermentation / Re: Starter: Step Up or Two Separate
« on: May 09, 2013, 02:10:54 PM »
I'm looking at a chart in "Yeast" showing growth achieved from different inoculation rates. The ideal pitch rate (for cell growth in starters) is 50-70 billion cells/L which means a single 100billion cell package needs a 1.5-2L starter for optimum growth.  Above that concentration and yield decreases because there are not enough resources for cells to divide.  At 100b cells/L you get 50% less growth. At 200b cells (a 1/2L starter) you get 90% less growth. Lower than ideal pitch rates will get you more cells overall, but starter efficiency sufferers. For instance, pitching 25b cells/L means your using twice as much starter but only getting 50% more growth.

So that's all a long way of saying that a multi-step 2 liter starter starting with 2 packages of yeast is not going to grow much initially, and with each step the pitch rate just gets higher, resulting in even less growth for that step. So two starters (or one 4L starter) would be ideal.

1748
Kegging and Bottling / Re: Sticky taps
« on: May 09, 2013, 09:51:17 AM »
It is beer drying on the internal parts that makes it stick. I keep a squirt bottle of sanitizer to rinse taps with - that helps too (and there is no beer going stale in there). Plugs also help.

1749
General Homebrew Discussion / Re: Give this guy some beer
« on: May 08, 2013, 11:33:01 AM »
In only drink Busch (preferably camo cans) before 10am ... or coffee stout.

1750
Homebrew Clubs / Re: Do other clubs have this problem?
« on: May 08, 2013, 06:32:20 AM »
It generally seems to be that no matter the club size, 20% of the membership do the lions share of the work to keep the club going. Acknowledge the folks who do, do what you can, and plan events that reward those who participate.

We have around 40 members. 20 show for meetings and about 4-5 people volunteer to do stuff when asked.
Those percentages sound about correct - if not high, for brewing and non-brewing activities I'm involved in.
As for getting people to rejoin - most people react to reward the best. Plan something early in the year that members must be renewed to participate in - like a spring BBQ or brewery tour.  Punishments, like threatening to drop status, doesn't work as well. And if it does, it only works if members care about the threat. So think about it from their perspective - What is the reward for renewing? If there is no reward, then it's always something that they can do "later".

1751
My chest freezer is now 9 years old, it runs in my garage which routinely hit 110F in the summer and low 20's in the winter.  I didn't insulate the collar, and I even sheathed it in oak plywood, something I since learned is very bad.  I keep my temp probe in a sealed, dry, empty water bottle.
Why is that bad?

1752
Pimp My System / Re: Finished 1BBL system
« on: May 07, 2013, 05:54:53 PM »
Very nice. One thing that I noticed is the the pump should be oriented horizontal with the outlet pointing up.
http://www.homebrewersassociation.org/forum/index.php?topic=11158.0
Walter says vertical with the head on top is fine.
http://www.homebrewersassociation.org/forum/index.php?topic=11157.0

1753
All Grain Brewing / Re: REALLY no sparge
« on: May 07, 2013, 04:33:35 PM »
I do a no sparge, no boil, no hops to make my Egyptian historical brew. Just mashing baked grain breads with dates and chamomile. I sulfite it to kill the bugs, then pitch my starter. Over time it turns beautifully clear, and is a light bodied summer brew with notes of the chamomile and dates. Oh, and it keeps winning golds in 23A  ;)

So yes, it can definitely be done.
Fascinating - can you post a recipe?

1754
I'm not certain, but I bet the relationship between density and temperature is not linear. So the corrections used near 60F would not be valid at higher temperatures.  It shouldn't take too long to cool a sample down either.

1755
Equipment and Software / Re: Starsan temp.
« on: May 07, 2013, 04:23:03 PM »
May be true, but it is approved by FDA as a no-rinse sanitizer at the labeled concentration. They'll never tell you to use a different concentration, it would be illegal for them to do that. Can't tell you what the effect would be, but it may have nothing to do with yeast health or flavor.

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