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Messages - Jimmy K

Pages: 1 2 [3] 4 5 ... 241
31
General Homebrew Discussion / Re: Quick reference sheet
« on: April 06, 2015, 06:23:59 AM »
MoreBeer has some checklist sheets.
 
http://www.morebeer.com/category/moremanuals.html

32
I made a Pennsylvania Dutch Alt on Friday. 100% "Pennsylvania Dutch" malt (munich-ish) from Deer Creek Malthouse in PA. Bittered with magnum and tetnang for flavor. Fermenting with American ale yeast.

That sounds great.
I could have drank a pint of the wort!

33
I made a Pennsylvania Dutch Alt on Friday. 100% "Pennsylvania Dutch" malt (munich-ish) from Deer Creek Malthouse in PA. Bittered with magnum and tetnang for flavor. Fermenting with American ale yeast.

34
Equipment and Software / Re: Stained Silicone Tubing
« on: April 05, 2015, 06:59:23 AM »
I would put silicone tubing in boiling water and then not worry about it.

35
General Homebrew Discussion / Re: Brewing during the drought
« on: April 02, 2015, 09:07:04 AM »
A recirculating washer like this is probably the best way to clean with less total water. With some modifications you could use this with hoses, kettles, pretty much everything. Move the pump between multiple buckets with cleaner, rinse water, and sanitizer if needed. And you can probably use it all to water the garden when its done. With a rain barrel, you could strain and return used cleaning water to it.
 
http://www.homebrewersassociation.org/pimp-my-system/matts-keg-and-carboy-washer/

36
If you're measuring air temperature in the chamber, you could move the thermometer to measure wort temperature - either with a thermowell or by taping it to the side of your fermenter and adding a little insulation over it. The temperature of the wort will swing much more slowly and avoid short compressor cycles. And anyway, that's the temperature you're really concerned about.

37
The Pub / Re: Simplified BJCP Score Sheet
« on: April 01, 2015, 10:43:10 AM »
I don't understand why the score isn't simply the number of minutes a judge would stand in line to buy a bottle of the entry.

38
General Homebrew Discussion / Re: Ask the Experts
« on: March 31, 2015, 09:59:56 PM »
The blocks indicate how much you're avoiding real life. ;)

39
Yeast and Fermentation / Re: Fastferment - are there any cons?
« on: March 31, 2015, 09:43:00 PM »
I believe there are other plastic conicals out there that people like better. Take a look at the mini brew too.

40
All Grain Brewing / Re: Question about a beer I made.
« on: March 31, 2015, 07:10:35 AM »
Perhaps, but sweetness due to lack of hops should have been noticed when you bottled and should not have changed in the bottle. It also would have been a malty sweetness, not a fruity sweetness. It's too bad we can't taste it ourselves. And I was hoping you had some left in the keg to compare.

41
All Grain Brewing / Re: Question about a beer I made.
« on: March 30, 2015, 11:24:03 AM »
Acetaldehyde can also be formed after packaging by the oxidation of alcohol. With a beer gun its less likely, but not impossible, that you introduced oxygen during bottling.
 
Acetaldehyde can also be caused by bacterial contamination - It's a step on the formation of acetic acid from alcohol. Although acetobacter also requires oxygen.
 
It could also be ethyl acetate, which is similarly fruity and leaves a sweet impression - especially the aroma. Ethyl acetate is also caused by bacterial contamination.
 
Is it present in the beer that's still in the keg?

42
Yeast and Fermentation / Re: Type of DME for yeast starter?
« on: March 30, 2015, 05:51:01 AM »
The only thing about malt extract for starters that is important is to use unhopped extracts.
Say what?
 
I'm just curious because starter instructions I've seen from older books called for hops, presumably to ward off bacteria. I just assumed that was abandoned due to the cost and the fact that good sanitation made it unnecessary.

Now the thinking is hop resins can prohibit cell budding to some point.
Good to know!

43
Kegging and Bottling / Re: When to reyeast for bottle conditioning
« on: March 30, 2015, 05:46:20 AM »
I would only worry if the beer had bulk aged for a very long time allowing too much yeast to settle out. And even then most lagers don't need it, so we're probably talking about many months of aging. I wouldn't worry about abv until it gets over 10%.

44
All Grain Brewing / Re: Magical Water
« on: March 27, 2015, 12:06:35 PM »
I suspect the answer is because you are adding plain water and removing water with dissolved sugar (dissolved out of the grain). If you dissolve table sugar in plain water the total volume will increase slightly.

45
All Grain Brewing / Re: Boil Vapors = Bad?
« on: March 27, 2015, 07:45:46 AM »
Hrm...

Are wort boil vapors bad for you?

1.) I don't know but I stuck my head in a bunch of C02 and nearly died
2.) I don't know but ethanol is bad for you
3.) I don't know but I almost fell into a vat of whiskey
4.) I don't know but I cooked beef in cheap wine and almost seared my face off

Wow.
Grain silos are also dangerous places. Never walk on grain, you can get sucked under and killed.

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