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Messages - Jimmy K

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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.

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.

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.

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).

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. 

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.

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? 

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.

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?

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.

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?

General Homebrew Discussion / Re: Souring a Berliner Weisse
« on: March 07, 2013, 08:02:31 AM »
I am going to make my first BW using an old mashtun/picnic cooler to maintain temps.  I wouldn't think it would be a big deal if it did get contaminated. Anything that comes out of that will eventually be boiled for  at least 60 minutes...not to mention that any mash is only going to last 60 minutes. That wouldnt be enough time( I don't think) to pick up any lacto sourness.

That's also a good point. In fact, since lacto is present on grains anyway - the mash tun is innoculated every time you mash. My friend skips cultures and innoculates his sour worts with 1lb of uncrushed grain.

Yeast and Fermentation / Re: Funky Cider Smell
« on: March 07, 2013, 07:00:18 AM »
You also didn't need the starter for 1 gallon - even 5 I'd guess. Starters are really a beer brewing thing. Dextrins mean you need lots of healthy yeast to get full attenuation. However, the sugars in cider are fully and easily fermentable. I would have just pitched the washed yeast.
And I would not have boiled the cider either.
The rotten egg smell is fairly normal. Some yeast nutrient can help. Cold fermentation with a lager or cold tolerant wine yeast will help a lot. It will taste better too.

General Homebrew Discussion / Re: Souring a Berliner Weisse
« on: March 07, 2013, 06:47:54 AM »
That Zymurgy article also has syrup recipes that I am going to try.  When sour mashing, how do you sanitize the mash tun following the souring?  I would need to use a picnic cooler to hope to maintain temps....but I would hate to have a permanent sour only vessel.
You could sanitize it with your favorite sanitizer and then fill it with boiling water. That should kill anything sticking around.
If you have an electric blanket, wrap it around the cooler during the souring to help keep the temperature up.

All Things Food / Re: I discovered
« on: March 06, 2013, 05:30:22 PM »
You guys use canned garbanzo's? I see no benefit to soaking and cooking just to make some hummus.
I use canned. Once I bought dried and used them, I've had the rest in my pantry for a long time now.

Congrats Mississippi!

Does that leave only Alabama?
Yes, and there is a bill there too.

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