Recent content by timwilde

Sorry, I kinda spaced getting back here. I ultimately built a 5 product jockey box with a 5 product cold plate in a regular red cooler. 30lbs of ice kept the cold beer flowing for 5 days (helped that day temps never got above 60F and night temps dipped into the high 20's) Since then, i've used...

I figured as much, if that's the only reason though, then it wouldn't be bad for it to be in water. If the block is too cold, that can lead to freezing, however, the water would hold a steady temp as long as ice exists preventing the blocks from getting cold enough to freeze the lines. Hence...

Well, this will be for a fairly large party, spanning multiple days. It's a camping event, but replenishing ice in the box will be easy to do. However, keeping multiple kegs chilled will not. I'm converting a 5 gallon whiskey barrel into a jocky box. Space is limited, and knowing the thermal...

Ok, I've been researching for a few months and finally comes down to this. I'm planning on making a jockey box, there's limited space in the box, so about the most I can get coil-wise would be about 35'. So, it's looking like the cold plate would be the easiest. The plan is 2 cold plates...

I stumbled on this thread looking for ideas. I know it's old, but figured I'd share what I know about chocolate from the perspective of a chocolate maker. First, powder is created by grinding the nibs to chocolate liquor (think, unsweetened baking chocolate) then thrown into a hydraulic press...

Well, after being puzzled and not getting very clear answers, I did some digging and research. For anyone that is curious, this is referring to the amylase enzymes, the very same that we utilize for brewing. Apparently, those enzymes are simply activated by moisture, not temperature. The...

So I guess the smart thing to do would be to mill out some malt then to flour? $10/lb for this stuff through bakery supply stores vs. $2/lb or cheaper via homebrew supplies ;)

So, I've got a question that came up while reading Peter Reinhart's The Bread Baker's Apprentice book. It seems that there's a call in some recipe's specifically for diastatic malt powder. In the book, the author mentions the need and benefit for the enzymatic actions of diastatic malt in...