Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - Jimmy K

Pages: 1 ... 211 212 [213] 214 215 ... 244
3181
Questions about the forum? / Re: Go Down
« on: February 21, 2012, 02:20:06 PM »
I've got a suspicion that it has to do with anchors <a> without href= attributes being depricated in HTML 5, though the page is XHTML 1.0 transitional which should support it. I looked at the source html and the links and anchor tags are formed correctly, but the browser is just not responding to them. Compatability view in IE9 fixed the problem for me, so I believe IE9 must have removed some anchor functionality.
 
Translation - anchors are the html elements that mark the spots in the page where the brower should go when you click the 'Go Down', 'Top', 'New' etc.

3182
Equipment and Software / Re: Safe way to raise a burner
« on: February 21, 2012, 01:58:08 PM »
Steel pipe big enough to slide the legs into?

Now that sounds dangerous.
 
My stand is wood. I've stuck my hand on the wood under the burner (a banjo burner) and it is not that hot under there. I don't do that often. I worry much more about things that are next to the burner, especially plastic things.

3183
Acetobacter is aerobic - it often isn't much of a problem if you're kegging/bottle conditioning because there is no oxygen. But if you're cask conditioning and using ambient air to fill the headspace in the cask, then there will be plenty of oxygen in there (and you're probably innoculating with acetobacter too).

3184
All Grain Brewing / Re: smaller batches
« on: February 21, 2012, 10:07:07 AM »
You can just cut the recipe in half.
 
No problem kegging, just be sure to purge the ambient air out with CO2.

3185
Yeast and Fermentation / Re: Mr malty
« on: February 21, 2012, 10:05:33 AM »
8 liter flask was tounge in cheek. I've only seen 4 liter, but I'm sure 8 liter exists. If I had one, I'd probably sleep with it under my pillow.
 
You could use a gallon glass jug or 2G carboy instead.
 
Truthfully, I've never done a lager starter, so I don't know about temperature.
 
An airlock with a stirplate would be counterproductive since you are trying to get oxygen in. Foil is fine.

3186
Vinegar-y smell/flavor probably comes from acetobacter (contaminating bacteria), which creates acetic acid. Yeast really don't produce acetic acid, even when they are abused. Bottle/keg conditioning definately has nothing to do with it.

3187
Yeast and Fermentation / Re: Mr malty
« on: February 21, 2012, 09:53:19 AM »
Whats your anticipated OG?

Also do you have a stir plate and can you atleast shake intermittently?

The batch size is 12 gal. of lager using a stir plate for an OG of 1.056.

3188
Yeast and Fermentation / Re: Mr malty
« on: February 21, 2012, 09:43:43 AM »
Does this sound like a lot of yeast?
That is a huge starter?
That is about $45 wort of yeast.

If you wanted to use only 3 vials of liquid yeast Mr. Malty calls for 3 gallons of starter. WOW! That is 25% of the entire batch.

Who has a starter flask this big?

Lager starters are huge.
 
You could do a two step - by my estimate pitch two vials into a 3 liter starter. This will get you about 7 vials worth. Cold crash, decant, and add the yeast to a 4 liter starter. Cold crash and decant again. You don't want all that spent starter in your beer.
 
If you buy an 8 liter flask you must sleep with it next to you.
 
 

3189
Extract/Partial Mash Brewing / Re: That extract "twang"
« on: February 21, 2012, 06:50:03 AM »
These days extract beers can win competitions. But the bad reputation (with some) is probably due to poor quality ingredients, sanitation, yeast, fermentation, etc back in the dark ages (pre-90's?).

3190
Yeast and Fermentation / Re: Finally did a yeast starter
« on: February 21, 2012, 06:37:33 AM »
Yup, not that hard. If you're a poor planner like me, you can do them well ahead of time. Once the yeast are done, store in the refrigerator until ready to use.

3191
Other Fermentables / Re: Grape Juice (source request)
« on: February 20, 2012, 12:39:45 PM »
Some shops get those buckets by the pallet during harvest. Some require you to pre-order them. That should cut shipping down.

3192
Not Bo Pils, but I've used Weyermann floor malted marris otter and loved it.

3193
General Homebrew Discussion / Re: balance
« on: February 20, 2012, 12:07:15 PM »
I don't get too excited about cake.

3194
Questions about the forum? / Re: Go Down
« on: February 20, 2012, 12:05:53 PM »
I'm getting the same screen as euge.

Yeah, same as everyone except Denny apparently. :-\

He's an Administrator! He should have a different screen than us reprobates.

Hmmmm....I wonder if Drew has it?  Ron is a mod, not an admin, so that might explain it.

Wait, I thought we were an autonomous collective?

3195
Yeast and Fermentation / Re: Whitbread Ale 1099
« on: February 20, 2012, 08:16:35 AM »
Normal? What's normal? Sounded like a vigorous ferment - check the gravity and you'll know if it is done.

Pages: 1 ... 211 212 [213] 214 215 ... 244