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Messages - Jimmy K

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1981
Equipment and Software / Re: Brewing Calculators / Software
« on: April 01, 2013, 01:15:30 PM »
Being an engineer by trade, I do nearly all of my own calcs...

Being an engineer by trade, I know the most effective and efficient method of calculating recipe specs is with brewing software  ;)
I'm thinking of switching back to text-only internet too.
 
Really though, I use BeerSmith.

1982
Yeast and Fermentation / Re: Quick souring method
« on: April 01, 2013, 05:44:30 AM »
Thanks, kramerog  This experiment does make me suspect that the  Crisp ale malt must have been pretty clean.  Of course who knows about the next sack.  Jamil would certainly disapprove of the lack of control, but that's the fun of experimenting in this case.  I think I've learned something with this exceptionally ordinary little ale.  By all the broken rules of brewing, this batch has to be infected with something - I actually hope!  I can't help but expect that in the days of unhopped ales, it was the bugs that added the balancing zest.
145F for 30 minutes is pasteurization temp, as is 161F for 15 seconds, so I'd expect most of the lacto to die during a mash. I've had many quite sour berliner weisses made using lacto cultured from grain, but the innoculating grain is added after sparging the wort and cooling it to ~100F.

1983
General Homebrew Discussion / Re: Craft beer sociology
« on: April 01, 2013, 05:38:20 AM »
*the cultural shift away from brand loyalty (i.e. my dad was a Ford guy - I've owned 6 different brands)
I think there is still plenty of brand loyalty, we just have a longer list of brands. Think about the hype around release day for a rare beer or the willingness of fans to throw money at a brand like Dogfish Head. The shift, though, is that "I'm not a brand" is the new brand.

1984
All Grain Brewing / Re: Help in identifying off flavor
« on: March 27, 2013, 09:43:38 AM »
That is a sad story!! The oxygenating method alone won't cause a problem as long as both containers are well sanitized. More details about your process and what equipment you use would help figure this out.
 
It does sound like an infection. Sewage eh? That's harsh. Once you stop boiling everything must be well sanitized. How are you sanitizing equipment?

1985
Events / Re: NHC 2013 Entry Problems - Possible Solutions?
« on: March 27, 2013, 09:32:58 AM »

1986
The Pub / Re: Beer-Candied Bacon
« on: March 26, 2013, 12:52:43 PM »
"Cool on wire rack for at least 1 hour before serving."

How does one wait for one hour before eating such a delicious treat???
The molten layer of burning (hot candy sugar) should help.

1987
Other Fermentables / Re: Coconut wine, anyone?
« on: March 26, 2013, 09:14:28 AM »
Wow, that might be interesting. You might heat it up to pasteurization temp - 180 would do - but I wouldn't boil it since coconut is going to be a pretty subtle flavor. I'm guessing that coconut sugar is just cane sugar flavored with coconut? You could opt out of that and just get lots of flaked, coconut and steep it.

1988
Equipment and Software / Re: Dual-duty HLT and prechiller?
« on: March 25, 2013, 07:10:19 AM »
I have occasionally used my HLT not as a pre-chiller, but as a source of ice-water for my CFC. I filled with ice, then water, then ran the water through the chiller filling the HLT with ice and more water as needed. I only do this in the summer when my groundwater is like 80F.

1989
Yeast and Fermentation / Re: Old yeast as yeast nutrient?
« on: March 25, 2013, 07:00:53 AM »
Yes, dead yeast is a pretty good nutrient. Since they used to be alive, the cells contain micronutrients that living cells need. I don't think you need much - like a spoonful would be fine.  You can actually buy dead yeast as a nutrient - "Yeast Hulls".
 
 

1990
General Homebrew Discussion / Re: No brained brewing rules
« on: March 25, 2013, 06:55:15 AM »
If you're thinking of adding one more ingredient for complexity, you may already have too many ingredients.

1991
I was on a aircraft carrier a couple of years back (fun, not working) and noticed that they had squeeze bottles of mayo that never left the mess tables.  The bottles also had on 'refrigerate after opening' warning.
I contacted the manufacturer and it turns out that mayo, clean mayo, won't spoil; the pH is too low.  You get into problems if you add anything to the mayo, then the pH goes up and things will grow.

The 'refrigerate after opening' message really has to do with the taste and texture of the product rather than spoilage.

Who knew?

I still find myself buying mayonnaise. My mustard doesn't go bad but am scared to make and keep mayonnaise for fear of it going off. But, there doesn't seem to be any preservatives in my Duke's mayo and it keeps as good as my mustard.
A few years back Alton Brown made mayo on Good Eats. He said after blending that it was important to let it sit at room temp for several hours. Reason? -- The low pH will kill any bacterial infections, but those metabolic pathways are slowed at low temp, so a low temperature will actually preserve the bacteria from being killed by the low pH.

1992
All Things Food / Re: Corned beef and cabbage
« on: March 22, 2013, 07:14:06 PM »
This one is darned good!
http://www.homebrewchef.com/StoutCuredCornedBeefandCabbage.html
I started a cure with this recipe today. Managed to spill about a quart of beefy brine all over my kitchen - countertop, cabinet doors, behind the stove - awesome. Glad my wife wasn't home to see it.  ;D

1993
The Pub / Re: Any Lord of the Rings fans here?
« on: March 22, 2013, 07:09:06 PM »
In case you're not aware - Be warned, it's a trilogy.  Word on the street is they pulled a lot of material from Tolkien's other writings to do that. I liked it.

1994
Of course its not legal in most states.  But I would ask, does anyone know of a person who was arrested/fined for this?  As a one-time donation to a charity auction it is really limited and not worth a law enforcement officer's time or effort.
I imagine without true intent to profit, the most ABC will do is shut the event down. Especially if it comes down to interpretation of a law.

I've also heard of events where everyone is a judge and votes so the event is a competition - surely to skirt these rules.

1995
What if I brewed at a pizza place and hosted the charity event on site. Then gave away the beer. Aside from that if they wanted to donate some money to a charity they could.
I'm only an armchair lawyer, like an armchair quarterback, but brewing in a commercial business without a license has all sorts of bells and alarms going off in my head. Better to brew at home and bring it to the business. Also, check what your state laws say about bringing homebrew to tastings, exhibitions, etc.

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