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Messages - Jimmy K

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Ingredients / Re: "Modified" grain
« on: May 13, 2015, 04:42:07 PM »
I just saw a presentation about malting by Deer Creek Malthouse. He described it as the amount of time the barley is allowed to germinate before being dried and kilned. The acrospires (ie- tiny baby plant) grows up the side of the barley grain, when it reaches the tip, the grain is fully modified. The grain is creating/or activating enzymes as it germinates (you know, like alpha amylase) so being fully modified means the entire grain has begun the germination process and is full of enzymes.

All Grain Brewing / Re: Apple Juice as Hot Liquor?
« on: May 08, 2015, 04:18:11 PM »
Seems like juice in the mash could screw up your mash pH, but that wouldn't be a worry as sparge water.
Yes, I didn't mean in the mash. I think I would do the mash on the thick side and sparge with cider.
That sounds like a good idea. Remember that sugars in the cider will be completely fermentable, so you might want to mash a little higher.

All Grain Brewing / Re: Apple Juice as Hot Liquor?
« on: May 08, 2015, 12:12:24 PM »
Seems like juice in the mash could screw up your mash pH, but that wouldn't be a worry as sparge water.

Kegging and Bottling / Re: Law of partial pressures
« on: May 05, 2015, 08:36:20 PM »
Because the partial pressure stuff really only applies to diffusion. Gases mix and behave as a single solution in a situation like purging a keg. Partial pressure forces are tiny compared to the energy of releasing a valve.

General Homebrew Discussion / Re: Collecting data at NHC?
« on: May 01, 2015, 12:50:51 PM »
If you're looking for informality, the vibe at NHC is such that you could walk up to any group of people that don't look like they're not terribly busy (most people) and say 'Hey, I have a beer and a survey. Want to try it and provide feedback?' You could do this at the hospitality area, in club night (you don't need a booth, just bring beer), while people are waiting in line to get into the banquet, as people are mingling outside the seminar areas, in the lobby, in the hotel elevator, as guys are waiting in line for the bathroom (women never have lines at NHC) ... basically anywhere, anytime.
I have a picture of Randy Mosher at club night two years ago. He had a moving dolly with a keg and CO2 tank strapped to it and a picnic tap. It was a beer he created for a commercial brewery he's involved in, and he was just walking around pouring samples. Super simple.

Equipment and Software / Re: Chest Freezer Cleaning
« on: April 30, 2015, 06:35:45 PM »
I clean it when it's dirty
... and I notice
... OK, when I notice the 4th time.

Equipment and Software / Re: The ethics of keggles
« on: April 30, 2015, 06:10:41 PM »
NOS means 'Not Otherwise Specified' - basically a designation for generic gas. Converted? Probably not, but you might be able to exchange it at a gas shop. If may need hydrostatic testing at this point though, which may affect value.
For the kegs, you're kind-of asking 'How long is enough?' Ethically, I'd say if you know you have someone's property the ethical route is to try to return it. In the large gray area of ethics, I'm sure at this point nobody knows they're missing. The gas cylinder, on the other hand, was probably owned by whomever left it there - or at least, you'll never figure out who owned it anyway.

Yeast and Fermentation / Re: Chronically unable to acheive targeted FG
« on: April 30, 2015, 04:51:31 PM »
You could also try a different brand of extract. Designing Great Beers has a fermentability table on pg 15. If you don't have the book, you can see that page in Amazon's preview mode.

Yeast and Fermentation / Re: Chronically unable to acheive targeted FG
« on: April 30, 2015, 04:42:54 PM »
The mini-mash could help, especially if you mash really low - like 146-148F, but there is a bit of guesswork involved there too. And it'll be tough to translate that into an all-grain recipe if you eventually go that route.

Homebrew Competitions / Re: How best to describe 22C?
« on: April 30, 2015, 03:48:57 PM »

One final question -  If I described the base as a "Porter with xxx fruit" in the first round does that description care over to the final round?  Can I change it to a Brown Porter?  Or leave well enough alone? 
Not sure, but go into the online software and see if you can edit the description.

Yeast and Fermentation / Re: Secondary ferementer help
« on: April 30, 2015, 02:57:08 PM »
The flavor that would be caused by too long on the yeast cake would be brothy, meaty, soy sauce like flavors and I've personally never experienced them in homebrew. Not to say it can't happen but within reason it's unlikely to happen to you.
I had it once in my own homebrew, but it was a beer that I neglected and sat in primary for over six months. Never in beers that were in primary for several weeks.

Other Fermentables / Re: freezing apple juice
« on: April 29, 2015, 10:47:56 AM »
Orchards do it all the time to extend cider season.

Pimp My System / Re: Pimp my Fermentation Chambers!
« on: April 23, 2015, 05:31:55 PM »
Please stop. The envy is painful.

All Grain Brewing / Re: 100% pils malt. Too light?
« on: April 21, 2015, 10:21:29 PM »
I had a 100% pils pilsner at a competition and it was great color wise

Beer Recipes / Re: Ideas for brewing with Grand Marnier
« on: April 20, 2015, 06:12:31 PM »
How about saison aged on grand marnier soaked oak? Or witbier, maybe without the oak.

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