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Messages - Jimmy K

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General Homebrew Discussion / Re: Hard apple cider
« on: May 29, 2012, 06:14:14 AM »
Due to the nature of the sugars and the yeast ciders tend to ferment nearly all the way out so "stunning" the yeast with [ur=]potassium metabisulfite  and I believe you can also use campden tabs- 1 per 5 gallons. Then you can add more sugars to "backsweeten" the cider.

Or you could use sugars that the yeast can;t ferment- maybe lactose? I've used splenda to lightly sweeten up a cider before and didn;t get any "synthetic" flavors.

Campden tabs are sulfites, so don't use both. And for best yeast control you'd need potassium sorbate too. Sulfites won't do it alone.
I've used splenda. It does sweeten, but doesn't add any mouthfeel, which I miss. Good for bottle conditioning though. I've tried some maltodextrin and found that it retained mouthfeel over time, but the sweetness fades over a few months. Don't use aspertame (nutrasweet or equal) as it hydrolyzes and stops tasting sweet within a few weeks. Haven't tried lactose.

General Homebrew Discussion / Re: dogfish tv show
« on: May 29, 2012, 06:07:24 AM »
I think the iTunes version has the 6th episode - they go to Italy in it.

Homebrew Clubs / BrewingTV at homebrew club
« on: May 27, 2012, 08:32:46 AM »
BrewingTV came to our homebrew club meeting a few weeks ago and put together this short video about us.

Yeast and Fermentation / Re: Pitching dry yeast without rehydrating
« on: May 25, 2012, 09:48:12 AM »
So, I'm trying to draw Mr. Denny Conn out here.  Have you noticed any thing different (off flavors, etc...) just pitching the dry yeast pack without rehydrating?  Anything over 1.060 I just pitch two packs, but is the rumor true that if you pitch dry yeast, without rehydrating,  it kills half the cells instantly?  This doesn't really make any sense to me, as I usually rehydrate in around 85 degree water.  Wouldn't that kill some cells too?  Why does it make a difference when you pitch into wort, is it because of the sugar content, like it's such a shock to the yeast?  Just need a little food for thought.

I use 1 pack, not rehydrated, for beers up to 1.070ish.  I have not had any off flavors or fermentation problems from doing that.  Until I do, I'm sticking with my procedure.

And we're done here.

Homebrew Competitions / Re: 2nd Annual Delaware Battle of the Brews
« on: May 25, 2012, 08:11:53 AM »
Only one week left! Online registration closes on June 1.

Wow...that's a bummer.  You brew and you learn.  Better luck next time Jim.

+1 to rice hulls for better lautering.

We were all screaming "and there's a mother-%#%$^& pound of rice hulls in there!" too.

Yeast and Fermentation / Re: Waiting to use yeast
« on: May 25, 2012, 07:58:15 AM »
You'll be fine. I like to add some of the chilled second runnings to liven up the yeast slurry a few hour prior to pitching.
Do you mean boiled and chilled?

Yeast and Fermentation / Re: Pitching dry yeast without rehydrating
« on: May 25, 2012, 07:57:12 AM »
Follow the recommendations from the yeast manufacturer and I think you'll be happiest with results.

And in this case the manufacturer recommends no rehydration in one spot, and rehydration in another, so...

Events / Re: Advice for Shipping AHEM *Yeast Samples* to NHC
« on: May 24, 2012, 12:11:55 PM »
There were kegs from MI last year at San Diego. Those were collected and shipped by Adventures in Homebrewing (shameless plug for my LHBS), and were cold when dropped off and kept in a tight group when in the shop. They were then wrapped with plastic wrap on the shipping pallet. The truck was not refrigerated, and they said it was hot in the trailer when the kegs were loaded. The truck had to drive through the desert Southwest.

I was thinking the same thing - multiple kegs wrapped together is a huge thermal mass.

Going Pro / Re: Typical brewers salary?
« on: May 24, 2012, 10:24:01 AM »
For a brewpub?

I've been offered $15.00/hr as a 1099 contracting employee.
Not sure how they can justify calling you a 1099 employee, but that's another thread.

That's true beersk.

All Grain Brewing / I nominate this for Stuck Mash of the Decade
« on: May 24, 2012, 08:48:24 AM »
We made a wit on Monday. We batch sparge in a rubbermaid cooler with a false bottom. The moment the valve on the mash tun was opened - STUCK. Immediately! Tried cutting the grain, scraping the false bottom with a long spoon, blowing back through the valve, stirring the mash, nothing would get it past a slow trickle. Frustration all around, wife was swearing like a sailor, it was epic. Finally, I stuck my keg dip tube brush up through the drain hose and through the valve. - THIS got it going, though I had to keep reaming it out to keep the line clear. So about two hours later than planned, we had wort to boil.
A few hours later when cleaning, I saw the problem. The hose that connects the false bottom to the valve came disconnected, so we were just draining through the valve.
It's pretty hazy, looks like fermenting milk right now.

Events / Re: Advice for Shipping AHEM *Yeast Samples* to NHC
« on: May 24, 2012, 05:40:23 AM »
For 250% more I'm pretty sure I wouldn't. Shipping a pallet must be expensive as it is and if it were driven in a car it would not be refrigerated.

All Grain Brewing / Re: Additional Boil for 70/-
« on: May 24, 2012, 05:35:08 AM »
It looks like boiling syrup when you're done - large bubbles that persist on the surface and the color looks nearly black.

General Homebrew Discussion / Re: Pennsylvania Brewers
« on: May 24, 2012, 05:14:29 AM »
Many homebrew clubs, including mine, use facebook groups to connect. It has really increased between-meeting communication in mine.

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