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Messages - Jimmy K

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All Things Food / Re: I discovered
« on: March 06, 2013, 12:16:05 PM »
I really like a pesto hummus that I came up with one day - I can't remember why it occured to me to try this.  Use a basic hummus recipe - chickpeas, olive oil, garlic, lemon juice - substitude pine nuts for tahini (food processor them into a paste first) and add parmesan cheese and a handful of fresh basil.

All Things Food / Re: I discovered
« on: March 06, 2013, 12:07:41 PM »
Just one? Green, black, marinated?

Homebrew Clubs / Re: Homebrew Club Running a Nano-Brewery
« on: March 06, 2013, 12:06:18 PM »
Code 23356.2 states:

No license or permit shall be required for the brewing
of beer for personal or family use, and not for sale, by a person over the age of 21
years. The aggregate amount of beer with respect to any household shall not exceed
(a) 200 gallons per calendar year if there are two or more adults in such household,
or (b) 100 gallons per calendar year if there is only one adult in such household.
Any beer brewed pursuant to this section may be removed from the premises where
brewed for use in competition at organized affairs, exhibitions or competitions, including
homemakers’ contests, tastings, or judgings.

Maybe the best solution would be talk to festival organizers and have them add "Homebrew Competition" to the beer fest title.  Then people attending could vote for their favorite homebrewed beer.  Wouldn't this make it a "Competition at an organized affair"?
Honestly, that's about as good as it gets. I think the goal going forward would be to educate about what the law actually says.

SWEET!! or should I say bitter?

General Homebrew Discussion / Re: Souring a Berliner Weisse
« on: March 05, 2013, 10:13:46 AM »
I also agree that a sour mash may be your best bet.

It is faster - the sourness develops in 24 hours - and since you boil after the mash, the acidity level is stable and you have zero worries about contaminating other equipment.

There is a sour-mashed berliner recipe in the latest eZymurgy (April 2013).

General Homebrew Discussion / Re: Souring a Berliner Weisse
« on: March 05, 2013, 07:52:29 AM »
You can rely on the yeast, but it will take a while and may never get to the tartness you want. I've had ones that tasted like weak wheat beer after six months. I've heard other people have used it successfully. Lactobacillus likes very warm temperatures (like 100F), so it would probably help to age it as warm as possible.
I try it and if you want more sourness next time, try a sour mash.

Events / Re: NHC 2013 Entry Problems - Possible Solutions?
« on: March 04, 2013, 12:25:21 PM »
As a judge, why would anyone voluntarily give up a whole Saturday and/or Sunday, potentially drive a couple hundred miles, to judge a bunch of beers when he or she couldn't get their entries in before the cap kicked in?
I'm not sure why someone who felt this way would become a judge at all.

Other Fermentables / Re: Maple Wine
« on: March 04, 2013, 11:41:44 AM »
I remember Ken Schramm giving a mead presentation saying that you usually get 100 points of attenuation out of yeast (max).  If that's true, yours might be finished at 93 points fermented.  You could maybe get it further with distillers yeast?  Blending might help. Age may help it dry out too.

Extract/Partial Mash Brewing / Re: is there an easier way?
« on: March 04, 2013, 10:22:26 AM »
Wont only adding half of the extract at the beginning of of your boil throw your hop bitterness off drastically? i was under the impression that extract brewing required something like 3* the hops because of sugar concentration during the boil.  Do you adjust for this or does it just work itself out?
That's the point of putting in half the extract later -- lower the sugar concentration during the boil to "normal" levels so that hop utilization occurs at the same rate as it would with a full volume boil.

Equipment and Software / Re: Chiller to pond pump question
« on: March 04, 2013, 10:12:39 AM »
Both have hose connecters on the inlets. One you'd pay more and have to supply your own hose. I think that's your answer.

I'd get a submersible utility pump which will have garden hose fittings.

Homebrew Clubs / Re: Homebrew Club Running a Nano-Brewery
« on: March 04, 2013, 09:26:15 AM »
Couldn't a charity event be structured like NHC Club Night?  It seems to me that the conference has been held in a whole bunch of states, and the AHA has found a way to structure it where people can buy tickets to an event, and homebrewers can serve them.  Maybe it has something to do with the participants being members in the organization, but you'd think that the cost of the tickets for the event could be considered dues rather than an entrance fee - kinda like the days in Utah where you had to join a private club to get a beer...
That's also because AHA only selects cities/states with laws that allow club night to happen. I hear Austin has been passed up because of legal issues.

Zymurgy / Re: Zymurgy Backlist
« on: March 04, 2013, 06:59:03 AM »
I'm pretty sure they will keep adding more back issues. Not sure if they will go so far as issue one as that would probably require physically scanning the pages, but I'm sure they'd love to have it all online. It would be cool!

Events / Re: NHC 2013 Entry Problems - Possible Solutions?
« on: March 03, 2013, 10:23:47 AM »
FWIW the tasting exam we had in December has been graded and returned already.  Although the waiting list for the exam is pretty long, the grading is coming back faster with the new format.

That's great to hear.  It would also be nice to extend the time that the online exam results are good for.  I had to take the exam in order to get on a waitlist for a tasting exam a few hours away from home.  If I don't get into that exam, my results will expire and I'll be forced to start over again.  I don't mind the wait if I don't have to start all over again.
I believe once the exam grading backlog has shrunk, they want to start allowing more exams per month (or more participants per exam). Maybe this is not far away!  :)

Going Pro / Re: Starting a brewery
« on: March 03, 2013, 09:01:33 AM »
Sam Calagione started on a 10-gallon system. Just sayin ;-) obviously not ideal
in 1995.  He has a lot of marketing talent and he was extremely lucky with his timing. Craft beer was a rocket on the launchpad then - now the rocket is flying at warp 5 and you have to catch it to get onboard. There is a lot of competition.

Homebrew Clubs / Re: Homebrew Club Running a Nano-Brewery
« on: March 03, 2013, 08:50:39 AM »
I've heard many stories about clubs serving 'publicly' and the situations seem to depend on mostly on state law, and somewhat on interpretation by the organizer, local ABC officials, and whether they are paying attention.  I would first start with a call to AHA to ask about California laws regarding homebrew at festivals. Some states explicitely allow this by law, some ban it by law, and most ignore it leaving it up to interpretation.

I'd be surpised if any club was interested in running a nano after the costs were accounted for. These also vary by state, but you'll need licenses, insurance, dedicated space, equipment. You'll probably get inspected. And then you'll pay tax on all that beer that you just want to give away. 

You were right not to participate in the festival this time. If you're not pouring, then you can't promote your club and homebrewing. For me, that is the only reason to do this.

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