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Messages - Jimmy K

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1741
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.

1742
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

1743
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.

1744
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.

1745
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.

1746
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.

1747
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.

1748
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.

1749
The Pub / Re: Has anyone noticed
« on: June 25, 2013, 05:20:02 AM »
The Kraken


1750
General Homebrew Discussion / Re: Who's going to NHC?
« on: June 24, 2013, 11:33:06 AM »
Guys,

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

Dave
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.

1751
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.

1752
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.
http://www.ahaconference.org/events/beer-services/labeling-beer/

1753
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.

1754
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.

1755
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//

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