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Messages - Pinski

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1
Beer Recipes / Re: Cream Porter ish?
« on: August 21, 2015, 07:47:14 AM »
"Taytay" :)

2
Beer Recipes / Re: Cream Porter ish?
« on: August 20, 2015, 02:12:13 PM »
If you're going to use a pound of lactose, then mashing hot at 156 F is overkill.  Mash normal around 152 F.  Either that, or mash hot but only use 3/4 lb lactose.

Not sure, but that seems like a lot of chocolate malt.  I might take that down a hair, maybe 3/4 lb.

Looks great otherwise.  I'd drink a lot of it.

I was thinking similarly on the chocolate, Dave.  I would likely go with 1/2 lb. of the midnight wheat and call it good if you're looking for "low on the roasty/burnt flavors". I think that a pound of even pale chocolate would be fairly sharp. 

3
The Pub / Re: Retirement
« on: August 20, 2015, 08:23:07 AM »
September October is always the best around here. Looking forward to a break from the heat and smoke.

Indeed, warm days and cool, comfortable nights.  Love it.

4
Commercial Beer Reviews / Re: Paulaner Original Munich (Helles)
« on: August 19, 2015, 03:16:32 PM »
Aiming to the low end of hopiness

This

5
The Pub / Re: Retirement
« on: August 12, 2015, 01:26:51 PM »
Let me add....Not Oregon. It rains all the time, when the big one comes the whole damn state is going to slip away, and if you think Portland is weird you obviously haven't visited the rest of the state. (How'd I do Denny?)

You guys forgot to mention the impending beer shortage... in Oregon.

6
The Pub / Re: RIP Fred Eckhardt
« on: August 11, 2015, 07:44:48 AM »
Was a somber day in P-town.

7
Equipment and Software / Re: Gravity measuring BS
« on: August 07, 2015, 12:09:43 PM »
Would you agree that the little piece of paper in the hydro can move around? I ask because I'm not sure

It's certainly possible.

8
Yeast and Fermentation / Re: Pure Pitch?
« on: August 07, 2015, 11:11:56 AM »

It's not a Rogue seasonal release is it?
Thats pretty clever

Wait, KBS= Kentucky Beard Stout, right?

Well, there you go. It's just meant to be.

9
Yeast and Fermentation / Re: Pure Pitch?
« on: August 06, 2015, 03:35:28 PM »
It's not a Rogue seasonal release is it?

10
Equipment and Software / Re: Gravity measuring BS
« on: August 06, 2015, 03:32:43 PM »
I ranted about this a year ago or so, but I want to get it off my chest again because of a new situation.

I brewed a RIS yesterday and was shocked by a wild miss on the OG.  It should have been 1.092 and it came out at 1.077!  I learned part of that lesson.  I need to decrease the efficiency for bigger beers.  BUT,

I have three gravity measuring devices: a refractometer, and four hydrometers, one of which is a full scale model and three are narrow range models.

I used the high range hydrometer to get the 1.077 OG.  A couple of minutes ago I decided to enlist the others.  The refractometer and the broad range hydrometer were within 1 point of each other...at 1.086!

This makes me crazy.  It's like having an elastic yardstick.  I don't swear very often but this tempts me.

Assuming the temperature has been static on the samples, something is out of calibration.  Did you calibrate the refractometer to zero with distilled water? Do the hydrometers give the same reading in distilled water at the same temperature?

11
Beer Travel / Re: a Belgian in Vienna
« on: August 04, 2015, 11:52:52 AM »
A Cooked Corn Zwickl.

I'll be there in 43 days, save some for me ;)

12
Wood/Casks / Re: Woodinville Whiskey Co. Barrel
« on: August 03, 2015, 09:59:21 AM »
I'm on about the 5th beer aging in these barrels, trust me, it can get over oaked very quickly. The best way to go about it is taste. But 4 weeks will be pushing it. Personally, I find most commercial breweries over age their beers in barrels as well. I pull mind a lot sooner than others. Sometimes, even in a 60 gallon bbl you can pull it after 4-6 weeks.

I concur with Keith on this. I currently have a Woodinville 8 gallon barrel on it's second run with a Wee Heavy.  The first run was an Imperial Porter for four weeks.  I was worried I would get too much barrel character.  While the wood and bourbon are assertive, I'm really happy with the results.

The Wee Heavy I'm going to leave for a minimum of three months to get a better idea of volume losses and character from extended aging on a second run barrel.


13
I hear they throw a lot of diacetyl... and boogers.

14
More on PNWHC ?

Jim- this is all I'm finding at the moment...
http://www.pnwhc.com/content/mailing-list-signup
I'll speak with the organizer next week and keep you posted as things develop.
Unfortunately, I'm not terribly up to date on Portland accommodations but  I always enjoy staying at the McMennamin's properties. Check out Edgefield (Troutdale) and the Crystal Hotel (Downtown) I'm clueless on where one would put an RV. 

15
This sounds like a fun one -  I'm going to try to go if I can.

That reminds me that we used to have a "comp" up in the Seattle area called Homebrewfair.  It was very different from most compeittions.  The judges would be handed an entry and they'd judge it while the entrant sat in the other room. After the judges judged the beer, the entrant would come in and they'd all go over the beer and the sheets together.  It was a great learning experience for both the judges and the entrants.

I think I might talk to a few folks to resurrect this.

Steve

That sounds like a really cool format, Steve.  You should definitely come check out the Fall Classic!
We actually met last spring at the Cascade Cup, I got to judge with you and a young protégé.
Good to see you around here!

Steve

Yes, Steve, I remember it well.  It was at PostDoc -- Tom Schmidlin's new brewery.
It was great judging with you.  Hope to see you there in Portland.

You planning on going to the PNWHC in Vancouver, WA in the spring?
I just registered to give a couple judging related talks.  We'll see if they get accepted.  Should be fun, like a mini-NHC.
Absolutely, I'll be there. An Oregon Brew Crew guy is really spearheading the effort. I'm really excited to see how it turns out and hope its something the local clubs can collaborate on to develop.  Glad to hear you'll likely be presenting!

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