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Messages - Jimmy K

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Other Fermentables / Re: Homebrewopedia Cider Recipes
« on: May 31, 2013, 08:14:36 AM »
BJCP style? That would be 28D - Specialty Cider.

Equipment and Software / Re: Dead fridge, brought back to life!
« on: May 30, 2013, 11:03:29 AM »
Another way.

The Pub / Re: Frivolous Magic Hat Lawsuit
« on: May 30, 2013, 08:21:11 AM »
To be fair, I don't think people thought that lawsuit was frivolous. They just thought that lady was an idiot.
But the resulting warning on coffee cups is certainly frivolous. It protects nothing but liability.

Yeast and Fermentation / Re: ~40 gallon plastic coke barrels
« on: May 30, 2013, 05:58:00 AM »
Honestly, there's probably no way to be sure until you try. You've probably got a good chance though.  I'd add some oxiclean to the soak water to help.

I have a 60 gallon plastic grape must barrel that I got from a winery. I'm sure it smelled like grapes then, but not now.

General Homebrew Discussion / Re: Naturally Carbonating a Keg
« on: May 30, 2013, 05:55:38 AM »
Want to borrow my Go-Tap?   ;D

That's cool!

General Homebrew Discussion / Re: Iron Brewer 2013
« on: May 29, 2013, 10:35:31 AM »
I think "Iron Brewer" is trademarked. Local club was going to do the same thing and got letter to rename it.
Just saying.

Fe Brewer?

General Homebrew Discussion / Re: Naturally Carbonating a Keg
« on: May 29, 2013, 10:34:43 AM »
I always figure the old "1/2 the priming sugar" rule comes from two things. People expected less carbonation from kegs and years ago (pre-AHA forum) more homebrewers were probably kegging underattenuated beer. The remaining sugar would ferment in the keg and overcarbonate the beer.

General Homebrew Discussion / Re: Naturally Carbonating a Keg
« on: May 29, 2013, 05:35:29 AM »
This is one of those questions that always stirs debate. 1/2 - 2/3 the priming sugar for a keg was the rule of thumb for years, but I don't think anybody really knows why.  I use the same proportion as for bottling and it works just fine. It's convenient for me because it gives me a way to keg most of my beer but still fill a few bottles and have them carbonate - without calculating priming sugar for a small portion of the batch.

The Pub / Re: West Sixth vs Magic Hat
« on: May 29, 2013, 05:24:09 AM »
"Look... me and the McDonald's people got this little misunderstanding. See, they're McDonald's... I'm McDowell's. They got the Golden Arches, mine is the Golden Arcs. They got the Big Mac, I got the Big Mick. We both got two all-beef patties, special sauce, lettuce, cheese, pickles and onions, but their buns have sesame seeds. My buns have no seeds."

General Homebrew Discussion / Re: LHBS
« on: May 28, 2013, 12:36:17 PM »
Freshness can be a concern with online companies too. Your just a name on a box there, not a face at the counter. Selection can be a bigger problem. Still, our LHBS owners do whatever they can to help our club and promote homebrewing locally. They give us prizes, ingredients for demo brews, etc. So I shop there to give back when I can.

General Homebrew Discussion / Re: Reality
« on: May 28, 2013, 12:30:36 PM »
My wife would not agree

Kegging and Bottling / Re: Yeast ring
« on: May 28, 2013, 08:20:57 AM »
Even after a few months of aging in a carboy, some yeast cells are still suspended in the beer.

Other Fermentables / Re: Hydromel Carbonation
« on: May 26, 2013, 07:31:01 AM »
You may be right. I think sparkling wines are carbonated to levels far higher than 3atms and that may be why.

- Sent by my R2 unit

General Homebrew Discussion / Re: 2nd brew saga
« on: May 24, 2013, 04:32:56 PM »
Sorry to hear about your bad brew day. All I can offer is...

Experience: Knowledge gained right after you needed it.

So cheer up, you got a lot of experience today. :)

- Sent by my R2 unit

General Homebrew Discussion / Visual BJCP style resources
« on: May 24, 2013, 11:53:34 AM »
I just found out I have a spot in the BJCP tasting exam at NHC, so on to mad studying!! I was looking around for visual guides and comparative tools because I know I learn best when I can see relationships between things (like beer styles).  I found a site with style characteristics represented visually which I thought was nicely done. The guy has four more other than the one here on this page under "Beer Recipe Design".  I seem to have to reload the page sometimes to get all of the images to show up, so I hope posting it here doesn't crash it.

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