Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - Jimmy K

Pages: 1 ... 116 117 [118] 119 120 ... 242
1756
Equipment and Software / Re: Fridges vs Custom Made Coolers
« on: June 12, 2013, 09:03:48 AM »
My two thoughts - I'd think a cheap, used fridge would cost as much as the materials and AC.  I'm not sure if window AC units can be set to refridgerator temperatures. It might work well for fermentation temp control in the 60's, but not kegerator temps in the 40's.

1757
All Grain Brewing / Re: Hot Side Aeration
« on: June 12, 2013, 05:40:39 AM »
That is a strong vortex, much stronger than most HSA debaters are thinking about.  But then the wort was chilled quickly too. I think the only true answer will be to taste it.

1758
Beer Recipes / Re: SMASH extract
« on: June 11, 2013, 12:47:25 PM »
You may not be able to try every possible base malt that way, but you can do some with research. Either way, single hop beers will be interesting.

1759
General Homebrew Discussion / Re: Cold age?
« on: June 11, 2013, 12:37:18 PM »
Mort beat me too it.  Cold crashing is common for pro-breweries and homebrewers with temperature control. It helps clarify the beer. But I wouldn't do it after one week - not in a homebrew setting anyway.

1760
Yeast and Fermentation / Re: Topping Off
« on: June 11, 2013, 12:01:13 PM »
As long as fermentation is still fairly active. I wouldn't add fresh wort to yeast that have slowed down or, especially, if they've floculated.

1761
Extract/Partial Mash Brewing / Re: Cooling wort
« on: June 11, 2013, 05:45:55 AM »
You don't want to aerate hot wort, so as long as it wasn't that fast no problem. Though 4 minute cooling is awesome. Keeping the wort moving over the IC is good and there have been a few innovative ideas over the years.

1762
The Pub / Re: Naming a beer Isn't that easy
« on: June 11, 2013, 05:38:51 AM »
Part of the problem too is that many small breweries are producing for a local market, thinking locally, etc. But they're competing with national brands and who knows, may themselves become a national brand someday. 

1763
Equipment and Software / Re: carboy handle
« on: June 11, 2013, 05:32:08 AM »
I use Brew Haulers. After buying one I liked it enough to buy more.
http://www.northernbrewer.com/shop/the-brew-hauler.html
 
Two advantages besides being strong - Suspending the carboy from the handles is more stable, so less sloshing when carrying finished beer. Also, two people can each grab a handle to split the load.

1764
Ingredients / Re: Priming with Stevia Packets
« on: June 10, 2013, 12:13:09 PM »
Stevia is very sweet. It's blended with dextrose so that there is something tangible in the packet. They would work for priming though. If you want 5oz dextrose, you'd need 141 packets.  :o I guess that would be 3-4/750 mL bottle.

But it will make your beer taste sweet. The stevia sweetness won't ferment out. Good option for cider.

1765
Equipment and Software / Re: Inline Aeration
« on: June 10, 2013, 12:08:36 PM »
I can't tell you much about it, but it should be easy to add a check-valve on the O2 line to prevent backflow. Then you can chill as fast as you want.

1766
Equipment and Software / Re: Bottling bucket
« on: June 10, 2013, 10:04:07 AM »
I use a 5 gallon plastic bucket from Lowes. It's from the paint section and is semi-transparent with volume marks, which is nice. Probably not food grade, but it seems fine for sanitizer. I did fill it with water for several days first in case something leached out.

1767
All Grain Brewing / Re: brewing all-grain with less water
« on: June 10, 2013, 09:06:20 AM »

3. I understand some integrity of the brew is lost, but is possible to do a 3 gallonish wort and add water to make the full five with all-grain as is often done with extract brewing?
I think smaller batches and partial boils are fine ideas. That's why we homebrew, right?  If you use software like BeerSmith, I think you can specify how much water you want to add to the fermenter. Then all it's other numbers will be adjusted to give you X gallons at the end of the boil.  You can also take a 5 gallon recipe and easily scale it. There is a "No-Sparge" option too, which might be useful for partial boils.
 

1768
The Pub / Re: OnTap Liquid Beer Enchancer - WTF?
« on: June 10, 2013, 08:55:00 AM »

It might be just hop extract and natural color.
Yeah, probably some sinmar.

1769
The Pub / Naming a beer Isn't that easy
« on: June 10, 2013, 08:52:14 AM »
I came across this in print over the weekend. I think people hear about Magic Hat/West 6th and think it's a rare event. Sounds like trademark conflicts are becoming more common as the craft beer industry matures. All the more reason to need to protect your own.
 
Naming a Beer Isn't that Easy

1770
Yeast and Fermentation / Re: What should I offer this guy?
« on: June 10, 2013, 08:45:35 AM »
I think $2000 is a fair starting offer, especially if he isn't willing to put a number out. If he wants more, he can counter. 

Pages: 1 ... 116 117 [118] 119 120 ... 242