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Messages - Jimmy K

Pages: 1 2 [3] 4 5 ... 242
31
Equipment and Software / Re: BS decoction setting
« on: April 13, 2015, 08:44:58 AM »
Perhaps it's too unpredictable because of different decoction techniques, schedules, equipment, stirring effectiveness, etc.

32
Kegging and Bottling / Re: Priming sugar...Is 3/4 cup right?
« on: April 11, 2015, 05:27:59 PM »
Different versions of corn sugar have different densities. I've seen some where 3/4 cup weighs ~3oz.

33
Equipment and Software / Re: Stained Silicone Tubing
« on: April 07, 2015, 10:33:50 AM »
Not normally needed, but boiling is the best way to be sure it's sanitized.

34
General Homebrew Discussion / Re: What to do with post boil hops?
« on: April 07, 2015, 04:09:53 AM »
I dump trub and hops in my compost bin. I don't have dogs though.

35
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

36
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!

37
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.

38
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.

39
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/

40
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.

41
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.

42
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. ;)

43
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.

44
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.

45
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?

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