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Messages - Jimmy K

Pages: 1 ... 131 132 [133] 134 135 ... 239
1981
All Things Food / Re: I discovered
« on: March 08, 2013, 07:47:27 AM »
And chickpeas are garbanzo beans. Same thing.
I know - hence the winkey face.

1982
Equipment and Software / Re: Hoses....
« on: March 08, 2013, 06:59:31 AM »
My advice is don't worry about it.  Rinse them well, hang them to dry, and sanitize before using, and you'll be fine.

+1

+2

1983
All Things Food / Re: I discovered
« on: March 08, 2013, 06:57:25 AM »
I've find that it cuts way down on the flatulence.
Are you talking about the pressure cooker or the soak and rinse? Not that it matters much, we've never had that problem with them. Maybe it's because we use chickpeas instead of garbonzo beans.  ;)

1984
The Pub / Growler fills at Delaware liquor stores
« on: March 08, 2013, 06:54:13 AM »
I just heard this morning that there is a bill in Delaware to allow growler fills at liquor stores.
 
http://www.wdde.org/40327-craft-beer-liquor-store-growler-bill

1985
Other Fermentables / Re: Homebrewopedia Cider Recipes
« on: March 08, 2013, 06:39:56 AM »
We also aimed at a sweet cider but used an english ale yeast and got a very dry cider.  Its very good but not quite what we where looking for.  Just a couple of factors to think about!
Really, any yeast you use will give you dry cider because the sugars are completely fermentable. To get sweet cider you need to stop fermentation before it hits 1.000.

1986
Homebrew Clubs / Re: Homebrew Club Running a Nano-Brewery
« on: March 08, 2013, 06:20:47 AM »
I am hoping we can convince the brewery where our club meets to do something like this!! I think it would because they are not only a brewery but also a homebrew shop.  It seems like it would be a win/win for the brewery. They get to put a "special" beer on tap for a day or two and get more people into the hobby.
Well that could work well since promoting homebrewing is in the financial interest of the brewery/shop.

1987
Extract/Partial Mash Brewing / Re: Another noob question
« on: March 07, 2013, 02:19:36 PM »
Thanks again for the help and it was in primary for 12 days
I'd still check the gravity, but that should have been plenty of time for fermentation. I doubt you hurt it at all.

1988
All Grain Brewing / Re: Trub removal
« on: March 07, 2013, 02:18:24 PM »
Do you let it sit 10-15 minutes after turning off the whirlpool? There was a thread not too long ago and the consensus was that the trub settling occurs when the whirlpool is really slowing down. During the whirlpool it mostly stays suspended.

1989
All Grain Brewing / Re: Mash Tun: Temperature Uniformity
« on: March 07, 2013, 02:07:24 PM »
Do you put water or grain in first? Water first might help as it will get the cooler walls and manifold at the right temp before adding grain. The grain tends to float a bit too, so it won't get down into the manifold until it is wet (and warmed).

1990
All Grain Brewing / Re: Batch Sparging: Dilution
« on: March 07, 2013, 02:01:47 PM »
I don't recall but the mash water was more than I had planned (Maybe up to 2-2.5qts/lb.  I used a two-step process and used 'boiling' water to get from the protein rest to the sach rest.  But here in Denver, my boil water temp is lower so i had to increase the volume).

When I correct mash temperature with boiling water, I reduce my sparge water by an equal volume. 

1991
All Grain Brewing / Re: Batch Sparging: Dilution
« on: March 07, 2013, 01:59:26 PM »
Yes, because all of the sugars are equally distributed in the sparge water. If you sparge with 5 gallons but only drain off 4, you're leaving 20% of the sparge sugars behind.

1992
Extract/Partial Mash Brewing / Re: Another noob question
« on: March 07, 2013, 01:55:54 PM »
I agree with above.  How long was it in primary? 

1993
All Things Food / Re: FryDaddy Fodder
« on: March 07, 2013, 12:38:15 PM »
Take a date (pitted), medjoul preferred, wrap in a wonton wrapper (the small kind). Deep fry until the wrapper is crisp, then transfer to a bowl. toss liberally with za'atar. Nom!
Minced dried pineapple and crystalized ginger, mixed with just enough orange marmalade that it holds together, also wrapped in a wonton wrapper and fried. Nice 'dessert' wonton.

1994
just curious, but does the governor even need to sign it, or is this one of those things where the Gov has so many days to sign/veto after which it automatically becomes law?

From http://www.statescape.com/resources/governors/govsigndeadline.aspx
Quote
During session, governor must sign or veto legislation within 5 days after transmittal (excepting Sundays), or it becomes law without signature. However, if legislature adjourns prior to the end of the 5-day time period, governor has 15 days to act (Sundays excepted) before legislation becomes law. If governor vetoes legislation after adjournment, bill must be returned to legislature within 3 days after the beginning of the next session.

1995
All Things Food / Re: I discovered
« on: March 07, 2013, 09:50:48 AM »
It's easy to use dried chick peas, just bust out the slow cooker. turn them on in the morning and they are done at night. or turn them on in the evening and they are done in the morning. no soak needed that way.
No soak, huh? Nice. Same amount of water?

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