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Messages - Jimmy K

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2326
All Grain Brewing / Re: Adjusting gravity with DME
« on: January 22, 2013, 02:58:31 PM »
Good point, although I think you mean concentrating your gravity dilutes your IBU's. The flip side is that a more dilute wort will lead to higher IBU's, which may not be desirable in certain styles. For my really hoppy brews, my calculated IBU's are usually in the 60's-70's, so even if I lose 5-10 IBU's I'm still at the upper limit of the bitterness threshold. Plus, I get to use the topoff water to rinse the hop trub in my kettle for some extra hoppy goodness.
More dilute wort during the boil will lead to better hop utilization and higher IBU's. But they were talking about adding water to wort post boil to correct gravity. This would certain lead to lower IBU's because of 1) higher gravity during boil and 2) post boil dilution of alpha-acids.

2327
The Pub / Re: Pint Glass Pricing Poll
« on: January 22, 2013, 02:50:10 PM »
Depends on the logo.  Is it any good?

I guess that's a whole other poll. I'm still playing around a bit: http://twomilebrewing.com/logoings-on/

As for the beer, I guess you'll just have to come up and find out. ;)
I like it much better than the circle one.

2328
Questions about the forum? / Re: Unread threads
« on: January 22, 2013, 09:55:29 AM »
I think that's normal, but it is a little silly.  I have to make sure that I have enough time to read all the unread threads all in one sitting otherwise the next time you open they will be gone.  Then you have to do what hokerer said: click the "all unread" button.
That is my problem. I feel like this was not a problem a month ago. Until then, both unread and replies had a dozen or more pages of posts listed. Not any more.

2329
Yeast and Fermentation / Re: Lacto: Pure Culture or Malt Starter?
« on: January 22, 2013, 08:42:15 AM »
Another thing I remember is that lacto is active at temperatures above 125 F, but not much more while other beer bacteria generally are not.  So it would be advantageous to pitch your grains say at 126 F and allow the wort to slowly cool to 110 F to give your lacto a head start.

Not sure where you heard that, but this is from SigmaAldrich.
Quote
Lactobacilli have a generation time ranging from 25 to several hundred minutes. The optimal growth temperature ranges from 30 to 40°C, although some thermophilic strains grow well and have highly activated metabolism at temperatures around 45°C.
45C is 113F. Unless perhaps they will simply survive 125F while others will not.

2330
All Grain Brewing / Re: Adjusting gravity with DME
« on: January 22, 2013, 08:24:54 AM »
1 lb. of DME will get you 9 points in a 5 gal. batch.

What do you think of this process?  I had to do once recently, and everything seems to sork out.  But it kind of seemed like "cheating."
Great beer tastes great no matter the process. Bad beer tastes bad regardless of process authenticity. Besides, we've all chosen to let others do some of the work. Rarely do we grow grains and hops, malt and kiln barley, culture our own yeast, etc. The line is in the middle of a big gradient.

2331
General Homebrew Discussion / Re: Brew ruined??? Vodka drip in wort....
« on: January 22, 2013, 08:11:40 AM »
This is why people use vodka. Water is fine in the airlock unless some of it gets sucked back in - then who knows what bugs drifted into the water that is now in the beer.  Vodka can get sucked in without worry as it will kill anything airborn that lands on it.

2332
General Homebrew Discussion / Re: Shipping Beer
« on: January 22, 2013, 08:09:31 AM »
It is a bit sad that there seems no technically legit way to ship home-made alcohol in the United States.  This means that each time we do so, we are prepared to lie about it.

Like esheppy, I'd like to know of a way to ship homebrew without having to tell a lie.  This brings to mind something that's easy to forget.  It really wasn't that long ago that homebrewing was illegal in the US.

No, like folks have already said, just set yourself up a free account at UPS or FedEx and create your own shipment and shipping label.  Then just take it to one of their dropoffs.  Nowhere during the shipment creation process does it ask you what you're shipping.  Nor have, in all the times I've dropped shipments off, anyone asked what I'm shipping.  So absolutely no need to lie about anything.
Exactly. They're only asking because the computer prompts them to. The online label creator does not.

2333
Questions about the forum? / Unread threads
« on: January 22, 2013, 07:38:46 AM »
Has there been a change to how the unread button works? I've been feeling like "unread" threads are disappearing without me opening them.  I was away this weekend and off the forum. Last night I checked and there were two pages of unread threads. I read a few and went to bed. This morning there are 9 unread.

2334
I think your top problem is the 2 qt grain rinse. The grain absorbs water, for example - 10 lbs of grain will absorb 2 gallons of water. At the end of the mash, all of the water in the pot should be evenly saturated with sugars - including the water inside the grains. So when you pull out that grain (and the water) you could be pulling out 20% of the sugars too - or more - depending on how much water is in the pot.
 
How much water are you mashing with?

2335
Zymurgy / Re: Printing a page
« on: January 22, 2013, 06:48:26 AM »
I've run into this before. It really diminishes the value of eZymurgy. Seems you should at least be able to print a single page, or select a recipe to print.

2336
Equipment and Software / Re: What 10 gal fermenter?
« on: January 21, 2013, 07:30:01 PM »
I've been thinking lately that one of these would make a great fermenter for large batches. You could probably modify the lid to take an airlock and seal better, though you probably don't really need to make it seal better. Positive pressure will keep out oxygen during fermentation.
http://www.amazon.com/Bayou-Classic-4060-60-Quart-Aluminum/dp/B0000BXHL4/ref=sr_1_2_m?s=lawn-garden&ie=UTF8&qid=1358821584&sr=1-2&keywords=bayou+classic+kettle+50

2337
Kegging and Bottling / Re: Summit Kegerator Review
« on: January 21, 2013, 07:23:01 PM »
The only downside I can see to this thing is the CO2 bottle is stored inside the fridge. I have read that it is better to store it outside.
Cool! FWIW, it's not "better" to have the CO2 outside. Pressure readings will be lower due to temperature, but the same amount of CO2 is in the tank.

2338
The Pub / Re: Pint Glass Pricing Poll
« on: January 21, 2013, 07:19:05 PM »
Thanks for all the votes and comments so far. I'm actually pretty surprised; I was expecting something like a Bell curve.
The way the poll was worded, some people probably voted thinking they were pricing a traditional pint glass. Others voted on a tulip, which is traditionally more expensive. So you got two peaks.

2339
Beer Travel / Inn at Cooperstown Bed and Brew
« on: January 21, 2013, 06:55:45 PM »
We just went to the Inn at Cooperstown's Bed and Brew weekend and it was pretty fabulous. Some of the best features are that the Inn only sells packages these weekends, so their 20 rooms are filled with beer lovers who stayed up into the wee hours in the Inn's parlors sharing beer and stories.  A couple brewers from Ommegang spent their evenings with us too. It was a lot of fun.  The Inn's owner also has dozens of cases of rare Ommegang beers, some of which he shared with the guests.

2340
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.

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