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Messages - klickitat jim

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1
It was really juicy!

2
Found a Knee-Pa finally. Wasn't horible.

3
I would love to answer this by suggesting you just pitch an active starter, but hef is one I have not done that way yet. It works great on every style I've tried so far though, and in a couple months I'll be trying it out on hef
I might just make the starter the night before and just pour out as much liquid as I can without losing yeast. I'm not worried about a little bit of the dme getting in

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Don't bother decanting.  Make a 1 qt. starter the day before and pitch the whole thing.  For years I did the whole stir plate/flask/decant thing.  Then a poster on tbhis forum starting talking about the "shaken, not stirred" method.  I tried it, and haven't used any of that other stuff since.
Yup

4
I would love to answer this by suggesting you just pitch an active starter, but hef is one I have not done that way yet. It works great on every style I've tried so far though, and in a couple months I'll be trying it out on hef

5
General Homebrew Discussion / Re: Too much SO4?
« on: February 22, 2018, 12:42:40 AM »
If you're aiming to make British style IPA, 200 ppm sulphate is on the low side (see table at bottom here: https://www.murphyandson.co.uk/water-water-everywhere/).

Sulphate is balanced by chloride (what's your Cl level in ppm?) and sweetness from malt, so there isn't really a personal limit as such - what tastes right depends on how much caramel/crystal malt is used and how much chloride is in the water.

1060 OG is not typical of British IPA. Over here IPAs are about 4.5% abv, but 1060 will give you more than 6% abv. That's really an American IPA, which is a valid style but stronger than the British version. I'm not sure what SO4 level would suit a 6+ abv beer, but the table on the Murphy's website applies to weaker beers.
Thanks, I'll look back on this later I'm sure. I'm not ever going to get a real fresh English IPA. So I'll never really know what they are like. I don't try to brew "to style", but loosely refer to my beers by the closest style. Otherwise how else would we describe them.

You cause an interesting thought though. These recipe software deals that look at OG, FG, ABV, and IBU, maybe ought to also look at hop type, yeast type, and water composition before giving you the little green check mark.

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General Homebrew Discussion / Re: Too much SO4?
« on: February 22, 2018, 12:11:12 AM »
One take away... If you enter a pale hoppy high SO4 beer, don't be surprised if it gets dinged for oxidation. It's so similar I could easily see a judge thinking that's what it is

7
General Homebrew Discussion / Re: Too much SO4?
« on: February 21, 2018, 11:48:00 PM »
New day, fresh palate... I still get IT, and I do think 200ppm SO4 is probably too much for me. But what I was getting as papery yesterday, is coming off more like peanut today... almost earthy. And so I think it's borderline too much SO4 combined with the hops. This was 50g each of EKG Fuggels and Target as late hops

8
Right.

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General Homebrew Discussion / Re: SN Experimental Hop 1/2 rack
« on: February 21, 2018, 04:00:42 AM »
Ya the double was my fav

10
Sounds like he weighed and milled his own to me

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The best mill won't help if you have 3lbs less malt than you think you have

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General Homebrew Discussion / Re: Too much SO4?
« on: February 20, 2018, 11:25:30 PM »
No Sparge but ya, even if I didn't know my ppm, I know how much in grams and can just add less.

Main point was to look for some confirmation on how too much SO4 presents, and if that was what I thought it was... which it is.

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General Homebrew Discussion / Re: Too much SO4?
« on: February 20, 2018, 09:27:22 PM »
I only go by my brewing software which states 200ppm, unknown if that's mash or final. Doesn't really matter as long as I stick with the same method and adjust from there to personal preference

14
You're welcome. I have some experience with "What happened " and I'm a big fan of Occam's Razor, the solution with the fewest or simplest assumptions is usually correct.

15
Did you weigh it out? If both were off by the same amount I might suspect that the scale was not adjusted for tare. But they are not so my next suspect is that someone forgot an ingredient maybe... Did they have a common ingredient but different amounts in each?

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