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Messages - Jimmy K

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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.

Other Fermentables / Re: Cider Questions
« on: April 24, 2012, 11:54:34 AM »
It will ferment just fine. Most orchard juice is flash pasteurized, which is much more gentle of flavor than the full blown pasteurization used for the store-bought, keep at room temperature, cider.
I'd recommend fermenting it as cool as you can manage. I ferment mine around 50F and it tastes better and needs less aging (like none) than all my previous warmer fermentations.

Extract/Partial Mash Brewing / Re: Cherries in the snow
« on: April 23, 2012, 05:25:40 PM »
I did think of frozen cherries, but then they would not have been sour.  Whatever sour means... probably not candied?
Sour means ... sour, or tart. Certain cherry varieties have a more tart flavor.  I'd all juice and all, lots of sugars and flavors in that syrup. Some of the sugars will be from the cherries too.

Beer Recipes / Re: Genesee Cream Ale Clone
« on: April 23, 2012, 10:14:27 AM »
We brewed this with WLP080 too. Haven't tasted it yet, it is still in the carboy.

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