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Messages - Jimmy K

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2326
Yeast and Fermentation / Re: Temp Change After Initial Fermintation
« on: January 21, 2013, 06:36:55 PM »
Raising the temperature a bit will be no problem. Many people do that on purpose to help the yeast fully attenuate.

2327
Yeast and Fermentation / Re: Lacto: Pure Culture or Malt Starter?
« on: January 21, 2013, 06:32:17 PM »
The main trick is that lactobacillus grows best around 110F, so keep those cultures warm during growth. I've never heard of a sour mash going wrong, so I think it is pretty safe. Wort pH is probably low enough to at least inhibit most everything else until the lactobacillus gets going, which doesn't take long.  Not sure about storage, but I imagine it would be stored like any other starter.

2328
Other Fermentables / Re: Copper does remove sulfur!
« on: January 19, 2013, 09:11:47 AM »
Great to know, and it sounds delicious!

Also, I see you're getting in on this thumbring business.
That's my wife's thumb.

2329
General Homebrew Discussion / Re: Shelf Life of Grain
« on: January 17, 2013, 12:36:18 PM »
Just a guess here, but I'd expect that your enzymes would be the first thing to suffer as it ages, assuming good storage conditions. Perhaps mixing old and new malt would help older stuff convert?
Good thought. I'm sure there are staling reactions that occur, but the enzymes must degrade too. Moisture probably doesn't help them either.

2330
Going Pro / Re: 1st BrewFest
« on: January 17, 2013, 12:04:17 PM »
If you have a website, facebook page, mailing list, etc. Make sure people can sign up with links, smartphone qr codes, etc. Get some long-term contact out of your time.  Use a site like http://www.the-qrcode-generator.com/ to make one of those smartphone 2D barcodes out of your facebook page URL.

2331
General Homebrew Discussion / Re: travelling with lots of beer
« on: January 17, 2013, 10:24:09 AM »
I've wrapped up bottles in my checked bag, but there is a limit to that. For a full case I'd consider this.
http://www.mrboxonline.com/bottle-styrofoam-beer-shipper-p-7582.html?osCsid=2a869669b8f3d4ed9e9ac62be274c954

ooooh that is awesome! Thanks for that link.
Google 'beer shipper' and you'll find other options too.

2332
Other Fermentables / Re: Copper does remove sulfur!
« on: January 16, 2013, 06:16:30 PM »
i have mine in the BK - but have run through copper tubing when sulphur has been a problem with good results.
I originally thought I'd just run the cider through the copper tube as I was racking into the bottling bucket, but I was worried that wouldn't be enough contact time. Do you think that would have worked?

2333
General Homebrew Discussion / Re: travelling with lots of beer
« on: January 16, 2013, 06:13:13 PM »
I've wrapped up bottles in my checked bag, but there is a limit to that. For a full case I'd consider this.
http://www.mrboxonline.com/bottle-styrofoam-beer-shipper-p-7582.html?osCsid=2a869669b8f3d4ed9e9ac62be274c954

2334
All Things Food / Re: Beer dinner pairings help
« on: January 16, 2013, 04:31:34 PM »

2335
Other Fermentables / Re: Copper does remove sulfur!
« on: January 16, 2013, 06:38:20 AM »
Yes, copper reacts with sulfur compounds to create copper sulfate.

2336
General Homebrew Discussion / Re: Shelf Life of Grain
« on: January 15, 2013, 08:30:43 PM »
I think that unmilled grain stored properly IE dry and away from oxygen can go 6 months to a year. Specialty grains about double that. This is just my guess from remembering podcasts I've listen to.
Dry is important, but the big bags (or giant hoppers) grain is stored in are not oxygen-proof either.  I've also heard it mentioned that barley is harvested once per year, so the shelf life must be at least one year. It is likely much longer is treated right.

I suspect that mold and insects are the most likely damage from storage, followed by some staling.

2337
Yeast and Fermentation / Re: Berliner Weisse fermentation help
« on: January 15, 2013, 03:31:09 PM »
You don't need to boil after souring, but many do. An advantage is that you kill the lacto, so the acid level is stabilized and you don't have to worry about contaminating other equipment with bacteria. I don't think you need to worry much about starter size with such a low gravity beer.

2338
Extract/Partial Mash Brewing / Re: Will the carbonation perk up?
« on: January 15, 2013, 01:09:59 PM »
When in doubt, ask the internet.

2339
Kegging and Bottling / Re: Newbie Kegging Questions
« on: January 15, 2013, 11:53:49 AM »
Forgot to add,

- Faucets are Perlick
- Liquid side tubing is 3/16" ID

So if I set it at 11-12 PSI, shook it for a while (10-12 minutes), let it sit for a day or two, still at 11-12 PSI, would that work?
Only thing I'd add is let the beer cool to serving temp before shaking. If it is warm you're just fighting the laws of physics.

Will do, I wrestled with them enough in college. I never won.

Few do

2340
Other Fermentables / Re: Copper does remove sulfur!
« on: January 15, 2013, 11:52:53 AM »
The pear is subtle but distinctly different from apple cider. It is wine-like with slight residual sweetness. Pears contain sorbitol, an unfermentable sugar alcohol, and this is noticable compared to fully fermented apple ciders.

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