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Messages - Jimmy K

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2086
Kegging and Bottling / Re: Mini-Keg Stainless Steel 2L Growler
« on: February 26, 2013, 12:51:45 PM »
Is it double walled? I see they say "cold and fresh longer than a glass growler" and I think the 'cold' claim would be a stretch unless it's double walled. Looks fantastic though.

2087
Kegging and Bottling / Re: Beer Line Cleaning
« on: February 26, 2013, 11:12:24 AM »
New lines don't need sanitizing, by the way.

Any problems with flavor/aroma from the vinyl? I'd be nervous about running beer through without at least a quick rinse.
If the lines are food grade, no aroma/flavor contribution is part of the approval process.
Yeah, but we see occasional bad batches of vinyl line, people complain about it here on the forum and I know a guy who got some from morebeer (they replaced it).

Since mine is all trunk line I use BLC.
Oh yeah, I remember some of those.

2088
Other Fermentables / Re: Cider Carbonation
« on: February 26, 2013, 11:11:18 AM »
Judges open their own bottles, so they'd hear any indication of carbonation when the top is removed. You can degas it in the keg with a wine whip.

2089
Kegging and Bottling / Re: Beer Line Cleaning
« on: February 26, 2013, 10:13:03 AM »
New lines don't need sanitizing, by the way.

Any problems with flavor/aroma from the vinyl? I'd be nervous about running beer through without at least a quick rinse.
If the lines are food grade, no aroma/flavor contribution is part of the approval process.

2090
Other Fermentables / Re: Cider Carbonation
« on: February 26, 2013, 06:52:37 AM »
You might call it "petillant" which is somewhere between still and carbonation. I'm not sure what BJCP cider judges would expect, but petillant can be no visible bubbles with a slight sensation of carbonation on the tongue. That sounds like what you have. If you continue to store it at 40F/12psi though, it will be carbonated soon.

2091
Yeast and Fermentation / Re: New Fermentis yeast
« on: February 25, 2013, 11:03:43 AM »
They mention on the site that it is intended to eat as little maltotriose as possible as to not thin out an already finished beer so the low attenuation might be just what they were expecting.
That makes sense since the ideal conditioning yeast would eat simple sugars and very little else.
 
Hey Denny! Shouldn't this be on the Yeast board?   ;D  Bad moderator ... bad

2092
Yeast and Fermentation / Re: wlp001 for Scottish 60/ or 70/
« on: February 25, 2013, 08:12:18 AM »
I think the point of said book is that there are many ways to get some flavors, yeast is just one. It may not be as authentic a method, but it might be more predictable/easy than getting the right yeast character. And that book is about winning competitions, not brewing authentically.
 
I've brewed that recipe twice with US-05. Last year it won a ribbon at the Delaware State Fair.

2093
General Homebrew Discussion / Re: Mailing Beers???
« on: February 25, 2013, 07:51:54 AM »
Wrap each bottle individually in bubble wrap, then put each in a zip lock bag in case it leaks.

I like to put it in a ziplock bag and then wrap it in the bubblewrap, but pretty much the same thing either way.
Mostly, but the first way if the bottle breaks the bubble wrap will protect the bag from being punctured.

2094
Yeast and Fermentation / Re: New Fermentis yeast
« on: February 25, 2013, 07:27:36 AM »
This is what Williams Brewing said about it:

Quote
CBC-1 CASK CONDITIONING  This yeast is advertised as being for use after beer has fermented in the bottle or cask as a yeast that settles out quickly, and leaves minimal flavors. To be fair, we used this to ferment a light ale with a starting gravity of 1.055. It fermented to 1.025, and the beer produced was a bit fruity, very clear, and we thought slightly off in flavor.

Not too promising.
Interesting - 1) Descibe intended use of product. 2) Admit you tested product with unintended use. 3) Review poorly.

2095
Extract/Partial Mash Brewing / Re: Steeping vs.Mini Mash
« on: February 25, 2013, 07:02:45 AM »
So does steeping only add color but not fermentable sugars?
You really should only steep certain grains that have had their starches converted to sugars in processing, which includes crystal malts and roasted malts. Mini-mash will let you use any grain so you'd have far more grains to experiment with.  As noted, you can also to a partial or full mash with minimal investement in equipment.  Money spent on expensive equipment does not buy better beer.

2096
Going Pro / Re: Starting a brewery
« on: February 25, 2013, 06:51:19 AM »
You can probably raise some if your funds through family and friends without a business plan...
But you probably can't pay them back without one.

2097
Yeast and Fermentation / Re: Rehydrated Yeast Shelf Life
« on: February 23, 2013, 03:11:02 PM »
I wouldn't leave it very long because there are no sugars in the water. Once activated, it will starve.

2098
Yeast and Fermentation / Re: New Fermentis yeast
« on: February 22, 2013, 11:33:15 AM »
Interesting.  That's the first time I've seen instructions to rehydrate and not sprinkle directly on the wort.  Going to have to try it!
That's because it says do not rehydrate in beer, not wort.

2099
General Homebrew Discussion / Re: Last minute BJCP
« on: February 22, 2013, 11:29:52 AM »
The scoresheet has those nice reminders under Aroma, Appearance, Flavor, Mouthfeel, so be sure to describe them all, even if the level is zero.  if a style often has hints of something like sulfur or DMS, I'll comment on whether it is there or not.
One of the preparation guides says to treat the style guideline descriptors as a rubric, so this advice is very correct. If the style says "No DMS" and you don't detect DMS, write that down. Only part of your score is determined by how much you agree with the proctors. Part is determined by quality and completeness, so even if you're wrong - you'll still gain those points.
The biggest difference I've seen in scoresheets of new vs experience judges is that new judges write complete sentences while experienced judges keep it short with just a character and descriptor - No DMS, citrusy hops, etc. This will let you fit more comments into the space too.

2100
Ingredients / Re: Salt calculation
« on: February 22, 2013, 07:23:57 AM »

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