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Messages - Jimmy K

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Ingredients / Re: Vitners Harvest Apricot Puree Gravity
« on: January 28, 2013, 09:06:52 PM »
Fruit purees add both sugars and volume and often the end result is similar or lower gravity.

Pimp My System / Re: grain mill
« on: January 28, 2013, 09:03:38 PM »
That is freakin' nice!
I'm trying to see if the smaller bars supporting the hopper are fixed or do they slide down to make it smaller for storage?

General Homebrew Discussion / Re: Shipping Beer
« on: January 28, 2013, 08:47:37 PM »
Quote from: 47 PA 4-491
It shall be unlawful--
(2) For any person, except a manufacturer or the board or the holder of a sacramental wine license or of an importer's license, to possess or transport any liquor or alcohol within this Commonwealth which was not lawfully acquired prior to January first, one thousand nine hundred and thirty-four, or has not been purchased from a Pennsylvania Liquor Store or a licensed limited winery in Pennsylvania, except in accordance with section 488 or the board's regulations.

Emphasis mine. Sounds legal to me.
Not sure you read that right.

Kegging and Bottling / Re: CO2 Pressure vs Temperature Chart
« on: January 28, 2013, 12:38:15 PM »
It is the temperature of the beer that matters, not the temperature of the tank.

Right, but the temp of the tank affects the reading on the gauge. I'm just trying to determine how much, if any, I need to adjust.
The temp of the tank affects the high pressure reading because a fixed quantity and volume of gas at a lower temperature has lower pressure. This does not affect the low pressure gauge because the quantity of gas on the low pressure side is not fixed. The regulator will let gas through until it reaches 10psi (or whatever). No temperature adjustment is needed.
If you think about it, the CO2 on the low pressure side (in the keg) is always at serving temperature regardless of where the tank is.

Kegging and Bottling / Re: CO2 Pressure vs Temperature Chart
« on: January 28, 2013, 12:29:20 PM »
It is the temperature of the beer that matters, not the temperature of the tank.

All Grain Brewing / Re: mash out
« on: January 28, 2013, 11:08:34 AM »
Batch-sparger here!

I've found that it usually takes boiling water when performing a mashout to see an effective rise in overall mash temp. Dumping in a few gallons at 170 only results in a few degrees rise.
Hmm, I've never measured the temperature after adding sparge water.

Kegging and Bottling / Re: Keg Carbing
« on: January 28, 2013, 11:02:03 AM »
I've done it a couple times. I used 5oz because I was bottling some and putting the rest in the keg. It carbed just fine. There have been a few threads about it and best I can tell, the 1/3 cup in a keg vs 3/4 cup for bottling is an "old brewer's tale".

Yeast and Fermentation / Re: Re-freshing tired yeast
« on: January 28, 2013, 10:59:21 AM »
I don't think yeast in it's second generation is going to mind going from 1.07 to 1.05 wort too much. If the 1.07 beer underattenuated, that would be a sign that the yeast are stressed and gave up - then it might not be a good idea to use them further. If all signs are that they are healthy, give it a try.
Have you been using yeast nutrients? Also a good idea if you're reusing yeast (and not using them is probably the source of some tired yeast stories).

All Grain Brewing / Re: mash out
« on: January 28, 2013, 10:41:12 AM »
If you're fly sparging then it might be a problem as svejk describes. If you batch sparge like me, then not so because you can heat the sparge water enough that when mixed with the grain it stabilizes at mashout temps.

Equipment and Software / Re: What 10 gal fermenter?
« on: January 28, 2013, 10:29:05 AM »
The kegs are rated to 125 psi and I imagine the disconnects can take similar pressures (I know they handle 40psi during fast force carbonating). Hop particles and trub are probably no match for those pressures. If it did clog, the pressure would just build until it blew through.

Ingredients / Re: Apricot Flavored Syrup
« on: January 28, 2013, 10:23:01 AM »
I did a batch with Vintners Apricot Puree, a single 49 oz. can for a 5 gallon batch added to secondary.  The beer is great but just not what I'm trying reproduce.  The apricot flavor is much more subtle and not as pronounced as what I'm looking for.  I've been looking for frozen apricots in the store with no luck, I may try to use canned apricots and see how that works out.  I may have to hijack a delivery truck to Otto's to get a supply of what ever they are using.
Does the puree taste good? It's probably a matter of quantity - 49 oz is 3 lbs. That is not much fruit for a 5gallon batch. I would try with two or three cans to get noticable apricot flavor.

Classifieds / Re: Good Deal on New Ball Lock Kegs
« on: January 28, 2013, 09:25:33 AM »
I wonder if you could swap out for a straight dip tube. I have a few cornies with straight dip tubes. Maybe just a simple swap.

Or pull it out and straighten it. Might not get to the bottom, but should be a little lower.

Classifieds / Re: Good Deal on New Ball Lock Kegs
« on: January 28, 2013, 09:23:35 AM »
Ask for a picture of the inside before you buy - I have some that look really similar on the outside.  The inside is fine except the bottom has a punt like a champagne bottle but the diptube goes to the center, so there is still a cup or so of liquid left in the bottom after the keg kicks.  It's not necessarily a problem, just something to be aware of.
I guess that might keep your beer clearer though, especially if you move it around. Yeast would settle away from the dip tube.

All Things Food / Re: BBQ Style
« on: January 28, 2013, 08:21:30 AM »
Great. Now I'm hungry.

Questions about the forum? / Re: Unread threads
« on: January 28, 2013, 08:17:07 AM »
Pretty annoying. When I look at the main page, 12 topics indicate unread threads (by the icons on the left) but the Unread list contains zero threads to read.

What do you get when, at that "no unread topics" screen, you click on "Click here to try all unread topics"?
Amazing! Years on this forum and I never noticed that.

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