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Messages - Jimmy K

Pages: 1 ... 139 140 [141] 142 143 ... 242
Going Pro / Re: Combining Batches
« on: February 22, 2013, 06:32:41 AM »
But how is DFH doing it? I have an ignorance of professional brewing techniques. Certainly they aren't batch-sparging but pumping the mash around etc... Drain the and fill the mashtun and kettle consecutively since the mash takes about as long as the boil should.

I don't know all the specifics for sure, but they have 4 giant hot liquor tanks ~200 barrels each. I presume these are holding water at different temperatures. I think they have a mash/lauter tun, kettle and whirlpool. And enough stainless steel piping for your best girl to do her makeup.  Plenty of computer control helps keep the batches flowing through the system I'm sure.  I don't know how often they turn out a batch.

Questions about the forum? / Re: Can't post or reply
« on: February 21, 2013, 12:56:42 PM »
Happened to me too. I'm on a different computer now, so I don't know if it is fixed on the other.

General Homebrew Discussion / Re: Infection, what's this?
« on: February 21, 2013, 12:54:47 PM »
I would definately fill it with more beer. Otherwise I'm not sure what you can do - how long were you going to leave it in the barrel?

Going Pro / Re: Combining Batches
« on: February 21, 2013, 12:51:34 PM »
Dogfish Head has a 100 barrel brewhouse and 600 barrel fermenters, so they're brewing 6 times to fill the big ones. I don't know how many batches they do in a day or how they add their yeast, but they brew day and night when needed.

General Homebrew Discussion / Re: BOTTLES, BOTTLES, BOTTLES
« on: February 20, 2013, 09:25:14 PM »
I get mine from the liquor store. More expensive but they come with free beer ;)

General Homebrew Discussion / Re: This is a new one
« on: February 20, 2013, 09:24:16 PM »
^^^^^ That's the answer.

General Homebrew Discussion / Re: Infection, what's this?
« on: February 20, 2013, 09:23:14 PM »
It could be a film yeast. Film yeasts won't cause too many problems - at least not quickly. I've only dealt with them in cider and there I added sulfites and racked the cider from under the yeast. Film yeasts also need oxygen to grow, so it would be a sign that there is oxygen in the headspace of the barrel.  If it is aging in the barrel, it really should be full right up to the airlock.
Of course, it might be something else??  Does it kind of break apart into jagged sheets when disturbed?
No matter what, if it tastes good don't worry about drinking it. No human pathogens can survive in beer due to the alcohol.

Don't see why - CO2 doesn't come in stainless tanks. That must be frickin expensive too.

The Pub / Re: Fly Fisherpeople....tyers?? BEAUTIFUL
« on: February 19, 2013, 06:21:15 PM »
We don't get anything like that in this half of the country.
We do have wood ducks

All Grain Brewing / Re: 10-gal Batch with 2 different OG's
« on: February 19, 2013, 06:56:10 AM »
Is it possible that the higher gravity portion would sink to the bottom? That's where his came from and mine came from the top.  You wouldn't think so though after a 90-minute boil.
It is surprisingly difficult to mix the two runnings evenly prior to the boil.  That's why I take my "pre-boil" gravity reading right after the wort starts boiling.  It is quite possible that your wort wasn't completely mixed when you split it in two.
Yes, but after boiling for an hour it is completely mixed.

Beer Recipes / Re: Cucumber Saison
« on: February 19, 2013, 06:52:30 AM »
I wonder how persistent the cucumber will be? It may be that after aging for a few months it's hardly noticable. And if it continues to dry out (I assume it will since it's only 4 days old) the fewer sugars will probably help hide the flavor. I'd first wait till it's really done fermenting and re-evaluate. Then keep some unadultered so you can see what it would have been like.

Yeast and Fermentation / Re: Lesson Learned...
« on: February 19, 2013, 06:45:12 AM »
Well, when I say 'kind of' a myth, I don't mean they don't exist. I mean they are not there in high density and trying to capture them by mimicking lambic brewery practices probably won't work as well as you hope - simply because your equipment has been well cleaned.  Even with sourdough - some organisms may come from the air, but some - lactobacillus in particular - are present on the flour in large numbers.

Events / Re: Parking at NHC?
« on: February 19, 2013, 06:37:59 AM »
Directly across the street from the hotel entrance on Filbert street is the Reading Market Terminal.
That place is awesome! Now I can diversify my overindulging.

Events / Re: NHC 2013 Hotel?
« on: February 19, 2013, 06:35:52 AM »
Thanks for all the replies.  Unfortunately, I was using an Amtrak app, and it had a bug.  It was only giving me the price one way...  The return trip is well over $100.  We will be driving instead.

Sent from my SCH-I510 using Tapatalk 2
Yeah, Sundays on Amtrak are expensive. But have you priced parking nearby? It's comparable to Amtrak tickets. You might consider parking outside the city and taking the train in. Also, SEPTA is the local rail service and it goes as far south as Newark, DE. 

General Homebrew Discussion / Re: Accurate thermometer
« on: February 18, 2013, 07:09:48 PM »

On the website it states "user sends the thermometer back to the manufacturer for recalibration after manufacturer's recomended interval"
Do any of you with traceable thermometers send them back for recalibration?

I'm not terribly concerned with an all-glass mercury thermometer altering its response.  If I'm not mistaken, when it has altered its response, I'm likely to be calling on a haz-mat team to clean up the broken glass and spilled mercury.  However, you are correct that I should have it checked if something really critical was hanging in the balance.  OK OK, I know that mash temp is really critical, but maybe not that critical.   ;)
That statement is for digital since glass thermometers can't be re-calibrated. They really don't loose calibration either - like you said.

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