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Messages - Jimmy K

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General Homebrew Discussion / Re: White House Brew Recipe
« on: August 27, 2012, 06:22:16 PM »
Plan B - Use the Freedom of Information Act

I'm all for finding out the recipe, and hopefully it will be released (I can't imagine why it wouldn't be). However, is this really what FOIA was intended for? If the kit/ingredients were purchased with his personal money, it's probably not FOIA'able.

I'd read that the FOIA request probably won't work because it is not an official activity anyway, just as the chef's blueberry pie recipe wouldn't be FOIA'able either.

But I just thought of something I might try next time:

Use a hose to blow the O2 under the wort surface. This should create foam. Once the foam reaches the carboy neck the the air has been purged out and I'll close the carboy and start shaking. The O2 dissolved in the wort should depend on the head space to wort volume ratio and the wort temp. I'm using 5 gal carboys, so this may not be as practical for 6 gal carboys due to the larger head space and possible over-oxygenation.

I did some math on this and with a head space of 1.5 l and 17.5 beer volume, which is a pretty small head space, you'll end up with about 25 ppm DO. This is for filling the head space with O2 and shaking until so much O2 dissolved that the head space pressure is too low to push more O2 into the wort.

25 ppm oxygen may be good for a high gravity beer, but is way too much for normal beers. So the technique of purging the head space with O2 by creating foam with the O2 is not all that practical.


But isn't it unlikely that you'd get all that O2 into the wort anyway?

Beer Travel / Re: East coast must have beers (CT, specifically)
« on: August 27, 2012, 12:56:06 PM »
You're staying in downtown Hartford? I'm infering from City Steam. Rent a car, Hartford is a dead zone. Better yet, tell your friends to move the party to New Haven.

Extract/Partial Mash Brewing / Re: Old Extract?
« on: August 27, 2012, 12:30:46 PM »
I recall someone on TechTalk years ago (I want to say it was John Blichmann) had done some tests using old cans of extract.

My recollection is that over pitching the yeast for some reason reduced the off flavors from stale extract.

I'd guess that the DME oxidation/aging causes the wort to underattenuate and pitching plenty of yeast helps bump the attenuation back up. It would also minimize esters, etc which might exagerate mollasses/caramel flavors.

General Homebrew Discussion / Re: Style Guidelines and Judging
« on: August 27, 2012, 12:27:17 PM »
it isn't ideal but it could be worse.  The best beers win, usually.  Alternately, I think it is wrong for beers to win a first round ribbon, for the brewer to be asked to send 3 more bottles at their own expense, and THEN for the beer to be kicked out as out of style.  Which is exactly what happened with a Fruit Beer this year.  That person deserved the gold and if it had been my beer that got screwed I'd be pretty pissed.  Oh, and mini-BOS included a couple coconut beers (21A) and a Belgian (16E).    ::)

If it were out of style then it got lucky to win the first round, not screwed to loose the second. Plus first round beers can be all over the place, maybe it was out of style but still the best example. Then progress to the second round where it is judged against other winners and being out of style is more of a flaw relative to the other entries.

Club Leadership & Organization / Re: Advice on organizing competitions?
« on: August 27, 2012, 02:13:07 AM »
The first thing we did was contact our regional BJCP coordinator who recommended a local judge who would be willing to be judging director (Ron/Bluesman).  A big competition is a lot of prep work.

General Homebrew Discussion / Re: Style Guidelines and Judging
« on: August 27, 2012, 02:08:15 AM »
I've heard that entering a beer in a "step down" category (brown porter as brown ale, or scottish 70/- as 60/-) can help you win and I've seen this play out in a few instances as well.

Other Fermentables / Re: hard apple cider ideas
« on: August 27, 2012, 01:42:01 AM »
It will ferment down close to 1 - like between .997 - 1.003. All of the sugars in apples are fully fermentable, unlike in malt.  1.044 OG will result in ~6% ABV.

Kegging and Bottling / Re: no carbonation
« on: August 25, 2012, 02:12:36 AM »
Your description of your priming technique sounds fine, so it must be that the yeast is kaput.

Other Fermentables / Re: Bartlett perry
« on: August 25, 2012, 02:07:39 AM »
Or whack em up with a chunky meat tenderizer. Useful and fun!

Other Fermentables / Re: Bartlett perry
« on: August 25, 2012, 02:05:30 AM »
I've heard stories of apples pressed whole and it was pretty unsuccessful. Berries just release the juice much easier. Pome fruits need pathways for the juice to escape (think like rice hulls) and grinding them creates those pathways. No crushie no juicie.  How many do you have? I'd at least cut them up into smaller pieces.
Fermenting something on the leftovers sounds like a good idea.

I don't think they have much chance of winning the case myself.  They did try to change the name to "DUH" beer, so that they could still make it look like "Duff" with directly using the same name.  Either way I think they're screwed.

Then we could sue - Delmarva United Homebrewers - DUH

General Homebrew Discussion / Re: Best Order for a tasting?
« on: August 25, 2012, 01:54:54 AM »
I agree with the above reorder of the amber & IPA. I can't make up my mind about 2,3,4. You could do 3,4,2 or 4,3,2. I guess it depends how hoppy the pils is and how malty the 70/- is. Or stick with 2,3,4. As I said, can't make up my mind.

Equipment and Software / Re: Reliability issue with Chest Freezer/Keezer
« on: August 25, 2012, 12:38:37 AM »
Euge, OP and I are talking about a freezer used as a kegerator. I'd agree with a thermowell being best for a fermentation chamber.

Kai, see above too. But that's a great question. I'd love to see a graph with a bunch of temperature loggers in different places in a kegerator/fermentation chamber.

Equipment and Software / Re: Reliability issue with Chest Freezer/Keezer
« on: August 24, 2012, 02:55:45 PM »
I have the temperature probe for my keezer in a block of solid foam insulation. Same effect as a bottle of liquid without the worries about liquid.

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