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Messages - Jimmy K

Pages: 1 ... 119 120 [121] 122 123 ... 244
1801
Kegging and Bottling / Re: Stupid noob question - gas vs liquid posts
« on: June 09, 2013, 06:03:04 AM »
Yes. The posts are slightly different diameters. Not enough to be obvious, but enough to make you curse if they're backwards.

1802
Going Pro / Re: Filled Keg storage
« on: June 07, 2013, 08:10:55 AM »
For whatever reason, consumers want consistency. Since you're still a newbie in the pro world, I suspect your sanitation isn't as good as Dogfish Head's.
Good point.

1803
Yeast and Fermentation / Re: End of fermentation?
« on: June 07, 2013, 06:08:36 AM »
Yes. After fermentation there is a lot of CO2 dissolved in the beer and it will slowly leak out. Also, if the room is slowly warming the air in the headspace will expand and that will also cause bubbling.  At 12 days, it really should be done. But you only need FG readings to see if it is done (take 2 a few days apart and see if it changes). If they are the same and it tastes good, bottle it up.

1804
Going Pro / Re: Filled Keg storage
« on: June 06, 2013, 07:18:15 PM »
Dogfish's warehouse is cool, but not at all cold. Probably in the mid-60's. You could get mid-60's with an air conditioner.

1805
Yeast and Fermentation / Re: WLP630
« on: June 06, 2013, 07:10:16 PM »
May want to try a sour mash/sour wort instead.
This is the awesome answer.

1806
Yeast and Fermentation / Re: WLP630
« on: June 06, 2013, 11:05:09 AM »
I've never used it, but the lacto is pretty slow. I always here that you must wait months to get proper sourness.  You might ferment cool for clean ale yeast fermentation and then warm it up to promote the lacto fermentation.

1807
All Grain Brewing / Re: Residual Sweetness
« on: June 06, 2013, 07:39:57 AM »
There is another angle your not thinking about - hops. Bitterness from hops balances sweetness from malt, in fact without hops every beer would be very sweet.  If you want more residual sweetness in a beer, you might start by reducing the IBU's a little, specifically the bittering hop addition.

1808
General Homebrew Discussion / Re: Air leak in siphon
« on: June 06, 2013, 07:24:56 AM »
It's unclear why all of a sudden the siphon is leaking. I suspect it is the reason why my last IPA sucks.   I'll try more dry hops to hide the off flavor.  Anyway will use worm clamp with existing hoses and then buy a size too small hose when I retire the existing hoses.

You might try just snipping an inch or two off the end of the hose. Maybe it got stretched a bit with repeated use.
Good idea there.

1809
Yeast and Fermentation / Re: First Stir Plate Starter
« on: June 06, 2013, 06:29:07 AM »
She'll go into why a 1L starter isn't really worth it - 2L starters are much better.
It's true - growth depends on cell density and a 1L starter is too dense for much growth.
 
MrMalty says two March 11 packs in a 2L starter is enough. For the same cell density reason, pitching that into another 2L starter won't result in much additional growth.

1810
Equipment and Software / Re: Keg line cleaner
« on: June 06, 2013, 06:06:56 AM »
I also have one of these - I wonder sometimes how I got along without it. Cleaning lines is SO EASY now!
I know! I've been looking at that Pimp My System post for ~9 months wanting to build it, never got around to it. It is so simple to clean lines now.

1811
Equipment and Software / Re: Found an old carboy
« on: June 05, 2013, 07:14:31 PM »
I agree. If you get it to look and smell clean it will be fine.

1812
General Homebrew Discussion / Re: All grain jump
« on: June 05, 2013, 12:28:32 PM »
Another, admittedly less noble, reason is that it is cheaper to brew all grain.
How so?

grain is cheaper per unit of extractable sugar than extract.
All grain ingredients are cheaper. But the path you follow may lead to Blichmann brew kettles, march pumps, kegerators, a brew shed...
 
But it doesn't have to be expensive.

1813
General Homebrew Discussion / Re: All grain jump
« on: June 05, 2013, 08:53:21 AM »
My all-grain brew day is 5-6 hours, about twice as long as extract. Most of that is waiting for the mash to finish, though, which doesn't require attention.  Batch sparging is pretty easy too and can be done with minimal equipment. A mash tun is essential though, unless you BIAB.  Also, as you know, cooling a full 5G of wort is no fun without a chiller.
 
 

1814
Questions about the forum? / Re: Main Page Glitch
« on: June 05, 2013, 06:56:51 AM »
Same thing just happened to me.

1815
General Homebrew Discussion / Re: Who's going to NHC?
« on: June 03, 2013, 07:38:54 PM »
Directly accross from the hotel is Reading Terminal market with tons of food vendors. Could always meet there (or meet in the hotel lobby and walk there). There are places to sit, but finding room might depend on how busy it is. And in such a huge place we have the risk of heading cats.

Reading Terminal Market is always fun. Great food and a nice price. :)
I really like the Reading Terminal Market, but it has no space to get more than a few people together in any one spot.  I suggest we pick up some food from there and meet in the hospitality suite on Thursday after the seminars and before Pro Night.

Good idea, Jeff.

I'll second that!
So say we all.

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