Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - Jimmy K

Pages: 1 ... 190 191 [192] 193 194 ... 234
All Grain Brewing / Re: New to all grain. Need help with set up
« on: May 10, 2012, 09:48:39 AM »
If you want to build up over time, start off by doing extract with full boils. Get a 10 gallon pot, ball valve, burner, and chiller. Then add a mash tun a little later.

Questions about the forum? / Re: New forum category suggestion
« on: May 10, 2012, 09:41:40 AM »
I like it!

Other Fermentables / Re: Homebrewopedia Cider Recipes
« on: May 09, 2012, 07:57:00 AM »
Technically no. Sorbate prevents fungal growth, and yeast is a fungus. I say technically because I no people who've been successful with it. I believe sorbate will not stop actively fermenting yeast, just keep dormant cells from becoming active again.

Equipment and Software / Re: faucet locks
« on: May 07, 2012, 07:38:51 AM »
I bet if you searched around you could find a padlock with a shackle sized just right to lock a faucet. Or get one longer and run it through an eyebolt mounted just below the faucet. Then rest assured that your kids will figure out how the disconnects work and go buy a picnic tap setup.

Pimp My System / Re: Sharing my keezer
« on: May 03, 2012, 01:18:17 PM »
Really, really nice!

Other Fermentables / Re: Cider Questions
« on: May 03, 2012, 01:17:07 PM »
3 packets (±15g) of Cotes des Blanc ... Supplement schedule was 1 tsp nutrient and 0.5 tsp enegizer every 24 hrs for 3 days (total of 4 sets of additions).
Jesus! That's a whole battalion of yeast ... on meth.
Next question: A couple of the remaining apple cider jugs have started to pressurize (ferment).  The cider still tastes good, IMO.  Would this cider still be okay to use and make a New England Cider? I was planning to mix with some local maple syrup and molasses to get the OG up to 1.090-1.100.
No problem.

Kegging and Bottling / Re: Kegerators--any suggestions?
« on: May 03, 2012, 07:27:59 AM »
Dang dude, you paid $1500 for yours (well it probably wasn't $1500 4 years ago...)?  Yeesh, that's pricey.  Looks like an amazing kegerator though.
Parts are expensive too. I believe I spent $900 on my 4-tap converted chest freezer, though that does include the kegs.

Beer Recipes / Re: anyone have a Cider Recipe?
« on: May 03, 2012, 07:23:41 AM »
I shutter to think what a cider kit is.

Homebrew Competitions / Re: 2nd Annual Delaware Battle of the Brews
« on: April 25, 2012, 08:52:31 AM »
We had 200 entries last year.  I'm anticipating a 50% increase this year.  I'm judge director again this year, so anyone interested in judging should shoot me a pm or email me at Thanks!  :)
I assume you are recruiting QUALIFIED judges.   ;)
We will also be recruiting stewards, Scott. Terry and I are the head stewards and will need 6-10 others to help. Let us know if your interested.

Homebrew Competitions / Re: 2nd Annual Delaware Battle of the Brews
« on: April 25, 2012, 06:15:09 AM »
I'm bumping this up to remind everybody that online registration is now OPEN!! Registration closes on June 1st, though you'll have until July 10 to submit your beer. Don't delay!

Other Fermentables / Re: Cider Starter
« on: April 25, 2012, 06:11:58 AM »
Maybe just use apple juice from a store?

All Grain Brewing / Re: mash rake
« on: April 25, 2012, 06:10:17 AM »
Even if it were not stained, some woods are not good for food contact. I wouldn't use it without knowing what it is made of.

Other Fermentables / Re: Cider Questions
« on: April 24, 2012, 01:16:59 PM »
Keep it cool for as long as fermentation takes. After that it doesn't matter too much - although - there may be a tiny bit of fermentable sugars left and warming it up will ferment them out. This is not really a good thing, that little bit of sugar really brings out the apple flavors.  Mine often finishes at 1.000 - 1.002ish, but if left warm will go down to 0.997. The difference is amazing, 1.002 tastes dry and appley. 0.997 is tart, not appley, and takes getting used to. Much less of a crowd pleaser.

Other Fermentables / Re: Cider Starter
« on: April 24, 2012, 01:08:09 PM »
That makes some sense then. Definately add nutrients to that, or if I were doing it I'd probably make the starter with ... cider.

Other Fermentables / Re: Cider Starter
« on: April 24, 2012, 12:15:19 PM »
Brewers spend all their time fretting about starters. Winemakers do not (and cider fermentation has more to do with winemaking). Just rehydrate (or smack for WYeast) and pitch.
The reason, I believe, is that pitching rates matter far more for beer because some sugars are marginally fermentable and attenuation means a lot to flavor. This is not the case for wine and cider. All sugars are fully fermentable and attenuation will be 100% unless you stop it.

Pages: 1 ... 190 191 [192] 193 194 ... 234