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Messages - Jimmy K

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3106
Beer Recipes / Re: What makes a recipe "yours"?
« on: February 28, 2012, 11:24:48 AM »
I think all that matters is that you are comfortable with whatever you're calling it, since recipes are only a starting point and brewing technique is responsible for most of the quality in a beer. I think of it like music - rock and pop musicians look down on cover bands, but classical musicians have been playing other people's music for centuries.

3107
Beer Recipes / Re: RIS Recipe Critique
« on: February 28, 2012, 09:54:01 AM »
Good to know.  I have never tried drinking it I was just wondering if it woulds be any good.  Looks like the consensus is no.  I will just dump it. 

Bottle it to serve to the annoying neighbor that keeps drinking all your beer.

3108
Beer Recipes / Re: Black Champagne
« on: February 28, 2012, 09:49:35 AM »
Sounds great. I'd shoot higher on the alcohol, 8-9%, 6% doesn't say champagne to me. But that's me.

3109
The Pub / Re: Best bar in Fort Collins
« on: February 28, 2012, 09:46:03 AM »
Cool. They should have a 100 beer sampler tray.

3110
Other Fermentables / Re: fruit cider comp question
« on: February 28, 2012, 09:27:20 AM »
I think it would do better in specialty cider. Unless perhaps the brett is quite subtle and adds to overall fruit character somehow.

3111
Kegging and Bottling / Re: Tightening keg posts
« on: February 28, 2012, 08:28:11 AM »
They were used and still had soda in them. I had to sit on the keg and put my weight on the wrench to get the posts off, so I thought they needed to be that tight. Later it occurred to me that I was probably just mangling the o-rings doing that. Thanks.

3112
Kegging and Bottling / Re: cold crash....freeze??
« on: February 28, 2012, 08:25:27 AM »
I think you just made Icehouse.

3113
Other Fermentables / Re: Kolsch Yeast for Cider?
« on: February 28, 2012, 07:06:38 AM »
This is it. I use it with no added nutrients, I underpitch, and keep it as cold as possible. I'm trying to slow fermentation down and nutrients would just help it along.
 
http://www.midwestsupplies.com/red-star-wine-yeasts-5-grams-premier-cuvee.html

3114
General Homebrew Discussion / Re: Shipping Homebrew
« on: February 28, 2012, 06:30:47 AM »
Remember, two things are likely to cause a bottle to break - impact with the side of the box and impact with another bottle. Most breakage I've seen is caused by not having enough packing material, allowing the bottles to move relative to each other and the box.  I would wrap each bottle, then get some plastic stretch wrap from a shipping store and wrap all of the bottles together so all the bottles move as one unit. Then put those in a box with plenty more padding. A liner bag is a good idea too, to contain leaks if there is a break.

3115
It just seems odd that we have been serving beer at festivals for years and this is now just coming up. 
 
...
 
Flying under the radar apparently only works so long until somebody notices and makes an issue of it.

You answered your own question there. I'm always think it is odd when homebrewers think it would be legal to serve their homebrew to people they don't know at a public event - free or paid.

3116
Kegging and Bottling / Tightening keg posts
« on: February 27, 2012, 12:36:49 PM »
After buying used kegs and taking the posts off for cleaning and o-ring replacement, I'm wondering - when I put the posts back, how tight should I tighten them.
 
Purely academic at this point, since I basically wrenched them down until they cried out for mercy, then kept tightening until the crying stopped.

3117
Other Fermentables / Re: Kolsch Yeast for Cider?
« on: February 27, 2012, 12:27:19 PM »
For the last 5 years I've experimented with different yeast to make ciders.  I have found all of the yeast to ferment down to FG of 1.000 or even .995 with apple cider.  That being said my best experiences have been fermenting at around 60 F using a Kolsch yeast or using any lager yeast fermenting at 50 F to 55 F.  In my opinion the wine yeast and champagne yeast have fermetned quickly and scrubed out most of the apple flavor.  My belief is a slow steady fermentation will ferment out the cider and leave more apple smell and flavor.  The other key is to add nutrients much like mead makers do.  Cider just doesn't contain the nutrient levels a wort would.  I use Fermaid K and DAP doing small additions as the gravity goes down.  Over the first 3 to 5 days I take readings with a refractometer (adjusting for alcohol) and make additions based on the gravity.  I use a mead making spreadsheet but only input cider.  I also will adjust my acid levels so I am between 3.8 ph and 3.2 ph at the end of the ferment (I suppose you could adjust at the beginning).  I use malic and/or tartaric acid to drop the ph.  The link to the mead making spreadsheet I use is on Hightest's Honey Haven site http://home.comcast.net/~mzapx1/

Have you ever tried premier cuvee yeast? It is cold tolerant to ~40 degrees and I love it. Cold is the way to go for sure.

3118
Equipment and Software / Re: March Pump orientation/mounting tutorial
« on: February 27, 2012, 10:07:55 AM »
Thanks. That's good info.

3119
Equipment and Software / Re: DIY pumps
« on: February 27, 2012, 10:02:22 AM »
I read a piece on another forum about a guy who was building a DIY peristaltic pump from some silicon tubeing, a couple of skateboard wheels and an axle/motor thing. basically, if I remember correctly, the skateboard wheel pressed the tube between itself and the inner wall of a cylinder so when the axle rotated it would continuously squeeze the tube as it goes around. a couple of wheels keeps the action going constantly.

well that's about as clear as mud, but perhaps some of you engineer types can make something of it.

I always thought peristaltic pumps would make good brewing pumps since the liquid never leaves the tubing. Real ones are expensive though, but homemade would be great.

3120
Equipment and Software / Re: DIY pumps
« on: February 27, 2012, 09:53:42 AM »
i wouldn't use a pump where the cast iron touches the beer/wort.  Too much risk of it picking up off flavors.

Cast iron + acidic liquid (wort) = rust

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